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The Ultimate WLS

Featuring our most mouthwatering, bariatric friendly, no added sugar, low carb menu – the flavors are off the chain!

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Plus bariatric friendly menus, swag, coupons & tips.

Thanksgiving

About the Author

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Recipes the entire family will love!

Wonderful bariatric friendly dishes for you & your family

All these Delicious Recipes & more!

Bariatric Eating Founder Susan Maria Leach has helped more people who have had weight loss surgery than anyone on the planet, a passion she draws from true empathy for those who struggle after this drastic operation. Susan Maria had gastric bypass surgery in 2001!

A prolific cook and writer, her international bariatric bestseller Before & After, was nominated for 3 IACP Culinary Awards when first published. Susan's mission is to help those having bariatric surgery to live slimmer, happier and better tasting lives. Her Inspire protein drinks, protein chips & bars, and Journey vitamins taste great and have the right nutrition for those who have had obesity surgery.  

BLT Deviled Eggs

Loaded Twice Baked 'Potatoes'

Caramel Pecan Sweet Potatoes

Aunt Gails Sausage Apple Stuffing

Breast Side Down Roasted Turkey

No Sugar Pumpkin Whip

Every Thanksgiving Recipe You Need

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No Sugar Cranberry Sauce

Outrageously good! Why do we only make this bowl of deliciousness at Thanksgiving! I love it for my Greek yogurt year round.

TWO INGREDIENT

INGREDIENTS

One jar Smucker’s Sugar Free Preserves
(any flavor – I like Cherry best, but use Orange, Strawberry, Blackberry or Raspberry).

One 12-ounce bag whole fresh cranberries

A pinch of cinnamon

Splenda, if needed for additional sweetness

INSTRUCTIONS

Empty the preserves into a heavy saucepan and heat over medium low for 3 to 4 minutes until they soften and melt.

Add the cranberries and cinnamon; stirring constantly while mixture comes to a boil; cook until berries begin to pop. 

Reduce heat to low and simmer 15 to 20 minutes until the sauce is glossy and thick. Crush half of the berries against the side of the pot with your wooden spoon, stir in Splenda to taste and cook 5 more minutes before removing from heat to cool. Cover and chill. 

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