If you’re craving pizza while staying true to a bariatric-friendly, low-carb lifestyle, this Ketovore Hawaiian Pizza delivers all the comfort without the carb overload. 🍍🍕
This recipe is a twist on my Carnivore Philly Cheesesteak Pizza, but this version leans ketovore with classic Hawaiian flavors and a touch of sweetness — all built on a high-protein carnivore pork crust.
The crust is blended together in a food processor, creating a sturdy, flavorful base that holds toppings beautifully and reheats well for leftovers.
Carnivore Pork Crust Ingredients
1 lb ground pork
1 cup ground pork rinds
1 egg
3 Tablespoons cream cheese spread
¼ cup grated parmesan cheese
Salt, to taste
Pepper, to taste
Garlic powder, to taste
Paprika, to taste
Dill, to taste
Ketovore Hawaiian Toppings
(All toppings are added to your liking)
Sweet Baby Ray’s No Sugar Added Barbecue Sauce
Chopped onion
Chopped green pepper
Black Forest ham, chopped
Pineapple chunks (drained, in its own juice — no heavy syrup)
Mozzarella cheese
Instructions
Step 1: Prepare the Crust
Preheat oven to 425°F.
Add all crust ingredients to a food processor.
Blend until fully combined and a thick dough forms.
Step 2: Form & Bake
Line a baking sheet or pizza pan with parchment paper.
Press mixture evenly into a pizza shape.
Bake for 25-30 minutes, or until fully cooked and lightly golden.
Carefully drain any excess grease if needed.
Step 3: Add Toppings
Spread Sweet Baby Ray’s No Sugar Added BBQ sauce over the crust.
Add onion, green pepper, ham, and pineapple.
Top with mozzarella cheese.
Step 4: Final Bake
Return pizza to the oven and bake an additional 8–12 minutes, or until cheese is melted and bubbly.
Let cool slightly, slice, and enjoy mindfully.
Bariatric Living Tips
Pineapple is optional and can be reduced for stricter keto
If you’ve been missing pizza while following a carnivore or keto lifestyle, this Carnivore Philly Cheesesteak Pizza is about to become a staple. It’s high-protein, low carb, and bariatric-friendly, with a rich beef crust, creamy cheese sauce, and classic Philly cheesesteak flavors.
I made mine ketovore-style with onions and green peppers, but if you’re strict carnivore, simply leave the vegetables off — it’s just as delicious.
Why You’ll Love This Recipe
Protein-forward and very filling
Low carb and blood-sugar friendly
Easy to customize for carnivore or ketovore
Bariatric-friendly with soft textures
Tastes like real pizza, not a substitute
Carnivore Philly Cheesesteak Pizza Recipe
1️⃣ Cheese Sauce
Ingredients:
16 oz cottage cheese
4 oz cream cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 Tablespoons melted butter
½ cup heavy cream
Salt, pepper, and garlic powder to taste
Instructions:
Add all ingredients to a food processor.
Blend until completely smooth.
Transfer the sauce to a saucepan on the stove.
Heat over medium-low, stirring constantly, until melted and smooth.
Set aside. (You will only use about ¼ of this sauce for the pizza.)
2️⃣ Gary’s Quick Steak
Ingredients:
Gary’s Quick Steak (large slab)
Olive oil
Wow seasoning packet (included with the steak)
Instructions:
Drizzle a little olive oil into a skillet.
Add the steak and the Wow seasoning.
Cook until no longer pink, breaking it apart until shredded.
Set aside.
3️⃣ Beef Crust
Ingredients:
1 lb ground beef
1 cup (about 2 oz) pork rinds, ground in food processor
1 egg
3 Tablespoons cream cheese spread
¼ cup grated Parmesan cheese
Salt, pepper, and taco seasoning to taste
Instructions:
Preheat oven to 425°F.
Add all ingredients to a food processor.
Blend until fully combined and the beef starts to ball up.
Line a pizza pan with parchment paper.
Spread the beef mixture evenly onto the pan, thinning it out to the edges.
(This recipe fits a 16-inch pizza pan.)
Bake for approximately 30 minutes, or until cooked through and lightly browned on the edges.
4️⃣ Toppings (Ketovore Option)
1 onion, sliced
1 green bell pepper, sliced
(Omit for strict carnivore.)
5️⃣ Assemble the Pizza
Remove the cooked beef crust from the oven.
Spread about ¼ of the cheese sauce evenly over the crust.
Layer with slices of provolone cheese.
Add Gary’s Quick Steak, onions, and green peppers (if using).
Top with shredded mozzarella cheese.
Return to the oven and bake at 425°F until:
Cheese is melted and golden
Onions and peppers are tender
6️⃣ Serve & Enjoy
Slice, eat, and enjoy a pizza night that fits your lifestyle!
Tips for Bariatric & Carnivore Lifestyles
Eat slowly and stop at satisfaction — this is very filling
Save leftover cheese sauce for casseroles, bowls, or dipping
Reheats well in the oven or air fryer
Works great for meal prep
If you try this recipe, I’d love to hear how you made it — carnivore or ketovore!
Follow Bariatric Living for more high-protein, low-carb recipes made for real life.
The holidays are the perfect time for cozy flavors, and these Mini Sugar-Free Salted Caramel Pumpkin New York Style Cheesecakes check all the boxes. They’re rich, creamy, perfectly spiced, and finished with just the right touch of salted caramel — without all the sugar.
These mini cheesecakes are portion-controlled, bariatric-friendly, and ideal for holiday gatherings, dessert trays, or just a special treat at home.
Ingredients
Crust
5 oz Nutrail Cinnamon Pecan Keto Granola
1.25 oz butter, melted
Cheesecake Batter
12 oz cream cheese, softened
¼ cup Splenda
¼ cup 100% pumpkin puree
2 eggs, scrambled before adding
0.75 oz cornstarch
1½ teaspoons pumpkin pie spice
Dash of cinnamon
½ teaspoon vanilla
2.7 fl oz heavy cream
1 splash Jordan’s Brown Sugar Cinnamon Skinny Syrup (to taste)
1 splash Jordan’s Caramel Skinny Syrup (to taste)
Toppings
Salted caramel salt
Skinny Mixes caramel sauce
Instructions
💡 Affiliate Note: I use both Jordan’s Skinny Syrups and Skinny Mixes products in this recipe. If you’re shopping Skinny Mixes, you can save 10% on your first order with my code BARIATRICLIVING101 at checkout.
Step 1: Make the Crust
Add the keto granola to a food processor and pulse until finely crushed.
Add melted butter and blend until well combined.
Divide evenly among 12 mini cheesecake cups and press firmly.
Bake at 350°F for 12 minutes, or until the edges are lightly golden.
Step 2: Make the Cheesecake Batter
In a blender or mixing bowl, combine cream cheese, Splenda, pumpkin puree, cornstarch, pumpkin pie spice, cinnamon, vanilla, and heavy cream.
Blend until smooth.
Add scrambled eggs last and blend just until incorporated.
Add a splash of both skinny syrups to your desired sweetness.
Step 3: Bake
Use an ice cream scoop to evenly portion batter into each crust.
Place cheesecakes in a steam bath.
Bake at 300°F for 20 minutes.
Step 4: Cool & Finish
Remove from oven and immediately sprinkle salted caramel salt on top while warm.
Let cool completely, then refrigerate for at least 2 hours to set.
Drizzle with Skinny Mixes caramel sauce before serving.
These mini pumpkin cheesecakes are a must-have for the holiday season. They’re festive, flavorful, and a great way to enjoy dessert while staying mindful of sugar and portions.
If you try this recipe, let me know how it turns out — and don’t forget to check out more sugar-free and bariatric-friendly recipes here on Bariatric Living! 🧡
If there’s one thing I love, it’s starting my morning with something warm, cheesy, and full of protein. This simple omelet checks all the boxes — it’s fast, filling, and completely bariatric-friendly. Whether you’re fresh on your journey or years into maintenance, meals like this help keep you on track without feeling deprived.
Today I’m sharing the omelet I made in my latest video, and it’s honestly one of my favorite go-to breakfasts because it uses ingredients I always have on hand.
Ingredients
1 pat of butter
2 eggs
1 spoonful of cottage cheese
2 slices of ham, chopped
Shredded Colby Jack cheese
Shredded parmesan cheese
Instructions
Heat a skillet over medium and add a pat of butter. Let it melt and coat the pan.
In a small cup or bowl, crack in two eggs and add a spoonful of cottage cheese. Blend or whisk until well combined and creamy.
Pour the egg mixture into your heated skillet.
Add in the chopped ham.
When the omelet is almost cooked through, sprinkle on some shredded Colby Jack cheese and allow it to melt.
Fold the omelet, plate it, and finish with a sprinkle of shredded parmesan for that extra cheesy zing.
Why This Omelet Works for a Bariatric Lifestyle
After bariatric surgery, making sure each meal has a strong protein base is key — and eggs are one of the easiest ways to do that. Mixing in cottage cheese not only adds creaminess, but also boosts the protein even more. Ham brings saltiness and texture, and the cheeses add flavor satisfaction without needing huge amounts.
It’s a balanced breakfast that feels indulgent but supports your goals.
Serving Ideas
Add sautéed spinach or mushrooms for extra nutrients
Pair with fresh berries
Enjoy it on its own for a light, filling, low-carb meal
Final Thoughts
This cheesy omelet is a perfect reminder that bariatric-friendly food can still be delicious, comforting, and satisfying. If you try it, let me know how you customize yours!
There’s just something about fall that makes you crave warm, cozy meals — and this Autumn Skillet Dinner fits the season perfectly. It’s packed with flavorful smoked beef sausage, sweet roasted vegetables, caramelized onions, and a simple garlic-butter sauce that brings everything together.
This dish is hearty, colorful, comforting, and comes together with simple ingredients. You can enjoy it on its own or serve it over jasmine rice like I did.
⭐ Ingredients
2 (10 oz) packages smoked beef sausage
3 medium sweet potatoes, peeled and cubed
1 large onion, sliced
2 (12 oz) bags Brussels sprouts
2 ½ teaspoons minced garlic
4 oz butter
Extra Virgin Olive Oil
Salt, Pepper, and Paprika to taste
🍽️ Instructions
1. Prep & roast the veggies
Peel and cube the sweet potatoes. Add them to a baggie with a drizzle of olive oil, plus salt and pepper. Shake until coated, then spread on a parchment-lined baking sheet.
Microwave each bag of Brussels sprouts for about 30 seconds — just enough to soften slightly. Slice them in half, add to a baggie with olive oil, salt, and pepper, shake, and place on the same baking sheet.
Bake the sweet potatoes and Brussels sprouts at 400°F for 30–45 minutes, or until tender and slightly golden.
2. Brown the sausage
Slice the smoked beef sausage. Add a drizzle of olive oil to a skillet over medium to medium-high heat. Once hot, add the sausage and cook until browned. Remove and set aside.
3. Caramelize the onions
Add the sliced onion to the skillet with the drippings from the sausage. Add a little more olive oil if needed. Season with a pinch of salt and cook until caramelized. Remove and set aside.
4. Make the garlic butter sauce
Add the minced garlic to the skillet and stir until fragrant. Add the butter and let it melt, creating a buttery garlic sauce.
5. Combine everything
Once the roasted veggies are done, add them to the skillet along with the caramelized onions and browned sausage. Stir gently until everything is evenly coated in the butter sauce.
Season with salt, pepper, and paprika to taste.
6. Serve & enjoy
This dish is delicious on its own, but you can also serve it over jasmine rice for a heartier meal.
If you make this Autumn Skillet Dinner, be sure to tag me — I love seeing your recreations! 🍁
As soon as the air starts to cool and the leaves begin to change, I instantly crave all things pumpkin spice. 🍁 There’s just something about that warm, cozy flavor that feels like a hug in a mug! But if you’ve had bariatric surgery or are living a low-carb lifestyle, most traditional pumpkin spice lattes from coffee shops are loaded with sugar — and that’s a no-go for me.
So, I created my own version: a Hot Pumpkin Spice Latte that’s sugar-free, low-carb, and still gives you all the creamy, comforting fall vibes you love. The best part? It’s quick, easy, and totally customizable with your favorite Skinny Mixes flavors.
✨ Why You’ll Love This Recipe
✅ Sugar-Free & Low Carb
✅ Bariatric-Friendly
✅ Warm, Cozy, and Creamy
✅ Tastes like it came from a coffee shop — without the sugar crash!
🧡 Ingredients
1/8 to 1/4 cup heavy cream
1 tablespoon pumpkin purée (not pumpkin pie filling)
A splash of Jordan’s Pumpkin Spice Skinny Syrup
A splash of Jordan’s White Chocolate Mocha Skinny Syrup
A couple dashes of pumpkin pie spice
Pumpkin spice coffee (brewed hot)
Optional toppings:
Salted Caramel Salt
Jordan’s Skinny Mixes Caramel Sauce
Ground cinnamon
👩🍳 Directions
In a small pot, pour your heavy cream over medium heat.
Add pumpkin purée, Pumpkin Spice Skinny Syrup, White Chocolate Mocha Skinny Syrup, and a couple dashes of pumpkin pie spice.
Stir well as the mixture heats up — you’ll start to see tiny bubbles forming around the edges. That’s your cue it’s ready!
Pour the mixture into your favorite mug and froth it up.
Add your hot pumpkin spice coffee and give it a gentle stir.
Garnish with a sprinkle of Salted Caramel Salt, a drizzle of Caramel Sauce, and a dash or two of cinnamon.
Sip, relax, and enjoy your cozy fall moment! ☕
💡 Tips
You can swap the heavy cream for unsweetened almond milk or half-and-half if you prefer it lighter.
Try other Skinny Mixes flavors like Butter Toffee or Vanilla Caramel Crème for fun twists.
Want extra protein? Add a scoop of unflavored or vanilla protein powder and blend until smooth.
🧁 About Bariatric Living
Hi, I’m Lisa — a Pastry Chef turned Digital Creator who’s transformed her love of baking into a bariatric-friendly lifestyle. Through Bariatric Living, I share protein-forward, low-carb recipes that prove healthy eating doesn’t have to mean giving up your favorites.
If you’re looking to make delicious, sugar-free versions of the foods and drinks you love, you’re in the right place. 💛
There’s something about cheesecake that feels luxurious — creamy, rich, and just a little indulgent. But what if you could enjoy that same classic flavor without the sugar or guilt? These Mini Sugar-Free, Low Carb New York Style Cheesecakes are proof that healthy eating doesn’t mean giving up dessert!
Each mini cheesecake starts with a cinnamon pecan granola crust, baked just until golden. The filling is a smooth blend of cream cheese, vanilla, and a touch of sweetness from Jordan’s Skinny Syrups — giving you that classic New York-style flavor with a low-carb twist.
The real magic happens when you top them with a sugar-free blueberry sauce, thickened perfectly with a cornstarch slurry. It adds just the right touch of tartness and color — beautiful enough for a holiday dessert table, but easy enough for any day of the week.
🧁 Mini Sugar-Free, Low Carb New York Style Cheesecakes
Makes: 12 mini cheesecakes Prep Time: 20 minutes Cook Time: 30 minutes Chill Time: 2 hours Total Time: ~3 hours
⭐ Ingredients
Crust
5 oz Nutrail Cinnamon Pecan Keto Granola
1.25 oz melted butter
Cheesecake Batter
12 oz softened cream cheese
¼ cup Splenda (or your preferred sugar-free sweetener)
2 eggs, lightly scrambled
0.75 oz cornstarch
½ teaspoon Vanilla Bean Paste
2.7 fl oz heavy cream
2 splashes Jordan’s French Vanilla Skinny Syrup (adjust to desired sweetness)
Blueberry Sauce
24 oz frozen blueberries
¼ cup Jordan’s French Vanilla Skinny Syrup (or Blueberry Cobbler flavor if you have it)
1 tablespoon cornstarch
2 tablespoons water
👩🍳 Instructions
Step 1: Make the Crust
Add the Nutrail Cinnamon Pecan Keto Granola to a food processor.
Pulse until finely crushed.
Add the melted butter and blend again until combined.
Divide evenly into 12 lined muffin cups, pressing down firmly to create the crust base.
Bake at 350°F (175°C) for about 12 minutes, or until the edges are golden brown. Set aside to cool.
Step 2: Prepare the Cheesecake Batter
In a mixing bowl, beat softened cream cheese until smooth and creamy.
Add Splenda, cornstarch, vanilla bean paste, and heavy cream. Mix until combined.
Pour in the two beaten eggs last and mix until smooth.
Add your Jordan’s French Vanilla Skinny Syrup for added sweetness and blend gently.
Use an ice cream scoop to portion the batter evenly over the cooled crusts.
Step 3: Bake the Cheesecakes
Place the muffin tin inside a larger baking pan filled with about 1 inch of hot water to create a steam bath.
Bake at 300°F (150°C) for 30 minutes, or until centers are just set.
Remove from oven and allow to cool completely.
Refrigerate for at least 2 hours to fully set.
Step 4: Make the Sugar-Free Blueberry Sauce
In a saucepan, combine frozen blueberries and Jordan’s Skinny Syrup.
Bring to a boil, then reduce to low and simmer until berries break down and the sauce starts to thicken.
In a small bowl, mix cornstarch and water to make a slurry.
Stir the slurry into the blueberries and cook for 1 minute, until the sauce thickens to your liking.
Remove from heat and let cool.
Step 5: Assemble & Enjoy!
Once your cheesecakes are chilled and set, spoon the blueberry sauce over each mini cheesecake. Garnish with a few fresh blueberries or a dollop of sugar-free whipped cream if desired.
Keep them stored in the refrigerator until ready to serve — they taste even better the next day!
💡 Tips & Notes
You can make these up to 3 days ahead — perfect for holiday prep!
Try swapping in raspberries or strawberries for a fruity twist.
If you don’t have Vanilla Bean Paste, pure vanilla extract works just as well.
🎄 Why You’ll Love This Recipe
These mini cheesecakes are everything you want in a holiday dessert — rich, creamy, portion-controlled, and made with better-for-you ingredients. Whether you’ve had bariatric surgery or simply want to live a protein-forward, low-carb lifestyle, these are a dessert you’ll feel great about enjoying and sharing!
💬 Final Thoughts
Healthy living is all about balance — and dessert can absolutely be part of that! These little cheesecakes are a delicious reminder that you don’t need sugar to make something sweet and satisfying.
So go ahead and bake up a batch for your next gathering, or keep them in your fridge as a little treat for yourself. You’ve earned it!
A Cozy Fall Treat That’s High Protein and Bariatric-Friendly!
There’s just something about fall that makes me crave everything pumpkin spice — but after bariatric surgery, I’ve learned how to enjoy all those seasonal favorites in a protein-forward and low-carb way. That’s how this Pumpkin Spice Butter Toffee Protein Coffee was born! It’s creamy, cozy, and tastes like dessert in a cup — without all the sugar and calories.
This drink gives you the best of both worlds: the warm spice of pumpkin with a buttery toffee twist. Plus, it’s packed with protein to help keep you full and fueled throughout the day.
☕ What You’ll Need
Protein Coffee Base:
1 cup of Pumpkin Spice Coffee
1 Vanilla Protein Shake (I use Elevation from Aldi)
A splash of Jordan’s Pumpkin Spice Skinny Syrup
A splash of Jordan’s Butter Toffee Skinny Syrup
A swirl of Jordan’s Salted Caramel Sauce (around your cup)
6 ice cubes
Pumpkin Cold Foam:
About 1/8 cup of heavy cream
1 Tablespoon pumpkin puree
A drizzle of Jordan’s Pumpkin Spice Skinny Syrup
A sprinkle of pumpkin pie spice
🧡 How to Make It
Prepare the coffee: Brew one cup of Pumpkin Spice Coffee.
Swirl your cup: Drizzle some Salted Caramel Sauce around the inside of your cup for that extra fall sweetness.
Pour coffee over ice.
Add protein & flavor: Pour in your vanilla protein shake and add splashes of the Pumpkin Spice and Butter Toffee syrups. Give it a good stir.
Make the cold foam: In a small cup, add your heavy cream, pumpkin puree, syrup, and pumpkin pie spice. Froth it until thick and creamy.
Top it off: Pour the cold foam over your iced protein coffee, sprinkle a little extra pumpkin pie spice on top, and enjoy!
✨ Why You’ll Love It
High in protein, low in carbs
Perfect for bariatric patients (or anyone living a healthier lifestyle!)
Tastes like fall in a cup
Can be made in under 5 minutes
This is one of my go-to drinks during fall — it satisfies that pumpkin spice craving while helping me stay on track with my goals.
💬 Share the Love
If you try this recipe, tag me on social media @BariatricLiving101 and show me your fall coffee creations! And don’t forget — you can use code BARIATRICLIVING101 for 10% off your first order at http://www.skinnymixes.com 🧋
There’s something about fall that makes me crave apples and peanut butter — but after bariatric surgery, I’m always looking for ways to make my favorite flavors fit into a protein-forward, balanced lifestyle. This recipe was born out of that craving — and let me tell you, it’s become a regular in my kitchen!
My High Protein Peanut Butter Yogurt Fluff is creamy, slightly sweet, and so satisfying. It feels like a treat, but it’s packed with protein and made with just a few simple ingredients.
Ingredients:
2 Tablespoons of all-natural peanut butter
5.3 ounces of Dannon Light & Fit Vanilla Greek Yogurt
A couple dollops of sugar-free Cool Whip
Optional: Drizzle of Jordan’s Skinny Mixes Caramel Sauce
Fresh apple slices for dipping
Instructions:
In a small bowl, stir together the peanut butter and Greek yogurt until smooth and creamy.
Gently fold in a couple dollops of sugar-free Cool Whip to give it that fluffy texture.
Optional but highly recommended — drizzle a little Jordan’s Skinny Mixes Caramel Sauce on top for that extra touch of sweetness.
Slice up your favorite apple and dip away!
This snack hits all the right notes — creamy, sweet, salty, and full of protein. It’s perfect for an afternoon pick-me-up, a dessert alternative, or even a post-workout treat.
If you love that peanut butter and apple combo but want to stay on track with your goals, you’re going to adore this one!
✨ Pro tip: Keep a few portions of this fluff in your fridge for grab-and-go snacking. It pairs well with apples, strawberries, or even celery sticks for a savory twist.
If you try this recipe, tag me on social media @BariatricLiving101 — I’d love to see your version!
There’s something about the fall season that makes me crave cozy, hearty meals — but I still want them to be healthy and protein-forward. This Chicken, Apple & Onion Stew brings together the perfect balance of savory and slightly sweet flavors, all simmered into one comforting bowl.
It’s simple to make, packed with lean protein, and has that perfect touch of apple that makes every bite feel like autumn comfort — without the carb overload.
🥘 Ingredients
1 lb. boneless, skinless chicken breast, cubed
Olive oil (for sautéing)
Salt and pepper, to taste
1 large onion, sliced
1 ½ tsp. minced garlic
1 tsp. dried thyme
2 Cosmic Crisp apples, peeled and cubed
1 Tbsp. apple cider vinegar
1 cup chicken broth
½ cup sugar-free apple cider
1 tsp. yellow mustard
Optional for serving:
Garlic & Herb Cauliflower Rice
👩🍳 Directions
Heat the Oil – Drizzle a little olive oil into your Dutch oven or large skillet and heat over medium heat.
Cook the Chicken – Add the cubed chicken and cook until it’s no longer pink. Season with salt and pepper, then remove and set aside.
Sauté the Onion – In the same pot, add your sliced onion and cook until soft and translucent.
Add Garlic & Thyme – Stir in the minced garlic and dried thyme, letting the flavors bloom for about a minute.
Add the Apples – Toss in your cubed apples and stir to combine.
Deglaze the Pan – Pour in the apple cider vinegar and scrape up any bits stuck to the bottom for extra flavor.
Combine Everything – Return the chicken to the pot and add the chicken broth, sugar-free apple cider, and yellow mustard. Stir well.
Simmer – Bring to a boil, then reduce the heat. Cover and let it simmer for 30 minutes, stirring occasionally. Season with additional salt and pepper to taste.
Serve & Enjoy – Spoon the stew over a bed of Garlic & Herb Cauliflower Rice for a satisfying, low-carb comfort meal.
💪 Bariatric-Friendly Tips
Protein First: Chicken breast keeps this dish high in protein and low in fat — perfect for post-bariatric surgery meals.
Low-Carb Swap: Serving over cauliflower rice instead of traditional rice keeps this meal lighter and low-carb.
Balanced Flavor: The apples add a touch of natural sweetness that pairs beautifully with the savory thyme and tangy mustard.
🍽️ Final Thoughts
This Chicken, Apple & Onion Stew is one of those dishes that fills your kitchen with cozy aromas and your bowl with nourishing goodness. It’s easy enough for a weeknight meal, yet comforting enough to serve to guests on a chilly evening.
Whether you’re newly post-op or years into your bariatric journey, this stew is a delicious reminder that eating healthy doesn’t have to mean giving up flavor or comfort.
✨ Try it out and let me know what you think in the comments below!
Bariatric Living 