After bariatric surgery, we often face challenges with foods that we have eaten all our lives. This calls for some creative thinking and creative cooking tips. 

So who's the perfect one to ask to solve bariatric challenges? None other than Chef Dave Fouts. In 2002, Chef Dave underwent bariatric surgery. In 2008, I attended a bariatric retreat in which I got to meet and cook with Chef Dave.

In his cookbook, Cook Wise, Chef Dave shares helpful tips for cooking proteins such as chicken.

Chef Dave says, "Believe it or not, the way you cook your protein has everything to do with how well you can digest protein. Your protein should be moist and tender, not moist and chewy." 

This requires finding a new cooking method. Chef Dave recommends sauteing. Sauteing, rather than boiling, makes protein such as chicken more moist instead of chewy. Sauteing protein should always be 1/2 inch thick or less, so that the outside doesn't burn or dry out before the inside is cooked.

Dave also recommends rotisserie cooking, which is great for thicker cuts of meat such as pork loins, whole chickens, turkey or lamb shanks. Already prepared rotisserie meats can be purchased from most grocery chains or restaurants. He also recommends roasting or grilling, poaching and steaming for fish, shellfish, and seafood.