Blog post

Hello there friends, I have missed you! I've been keeping busy over here working on my talk coming up in October, creating fun new things for TBD (The Bariatric Dish) and trying to get healthy and heal my neck, so I can return to full duty work (again) in a few weeks, but what has me in total denial is I can't believe we are approaching the last week of September and the last few months of 2017. . . WOW!?

So to hang on to summer a tad longer, I have a peanut vinaigrette  that you can pair with a chicken salad to help enjoy the last week of September all while eating protein and veggies. The dressing is tangy and perfect when mixed in with a hearty salad like this. If you don't want to use the dressing on a salad you could use it as a dip for spring rolls. I'd love to hear how you liked it so come on back here and let me know. Have a great week everyone!


In health,





  • Author: Lori Newlon
  • Yield: approximately 1 cup 1x





  • 1/4 cup coconut aminos
  • 2 tbsp rice vinegar
  • 1/4 cup seaseme oil (dark or light)
  • 2 tbsp honey (or to taste)
  • 1/4 cup + 1 tbsp peanut butter (creamy or crunchy)
  • 1/4 tsp ground ginger
  • 1 large clove garlic, grated or minced
  • 1/2 tsp chili flakes (or to taste)
  • Juice from 1/2 lime
  • 9 dashes of fish sauce (or to taste)


  •  Combine all ingredients in a mixing bowl and whisk together until completely mixed. You can taste the dressing to see if you would like to add more oil, coconut aminos, lime juice or any of the ingredients. The dressing does have stronger “tang” to it (in my opinion) but when mixed in with a salad it melds in perfectly
  • Empty dressing into a jar, cover and either use immediately or within a few days.
  • The dressing flavors really come together when it’s had time to sit overnight in the refrigerator. It will be thick right from the refrigerator (that’s how I like it!) but as it comes to room temperature it will get thinner.


 To make the chicken salad I chopped up some leftover chicken breast (you can use a rotisserie chicken as well), green onion, red bell pepper and a organic bagged cabbage mixture I bought from Trader Joe’s. When salad is dressed garnish with chopped peanuts and cilantro.



Come hashtag with me!

I'm thrilled that you are making my recipes and I'd love to see them! Be sure to use the hashtag #thebariatricdish when you are posting on social media.


By Lori Newlon

Lori is a Registered Nurse, Certified Bariatric Nurse and a Nutritional Therapy Practitioner, with a passion for learning about holistic, "real food" nutrition with a focus for Bariatric patients. She has a firm belief that nutrition plays a pivotal role in not only maintaining your weight, but also supporting your health and wellness through out your weight loss journey!

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