Sunday, August 17, 2014

Eggface and Celebrate Vitamins ENS 2 in 1 Protein Bar Giveaway

Protein bars are an easy and portable protein source. Pop one in your purse or carry-on and you are sure of something healthy and on plan to power your day. I always have a protein bar on me. You never know when your appointment will run late or plane will be delayed when traveling. I have checked-in to a hotel later than anticipated only to find my choices for dinner were a late night room service menu of overpriced deep fried foods or a vending machine filled with 400-calorie who knows how old pastries.

My secret protein stash has saved me many a time from making a not so healthy choice under stress. We know that we’re more likely to eat the wrong foods when we’re stressed and I just read a study that said that stress-induced changes to metabolism could lead to an 11-lb weight gain in an average year. Set yourself up for success and as those little Boy Scouts tell us "Be prepared."

I've got an exciting new protein bar option for you to check out! Celebrate Vitamins (an awesome company in our weight loss surgery community that gives back so much) has created a line of protein bars but these are not just any protein bar...

Celebrate ENS 2 in 1 Protein and Calcium Bar Highlights:

15 grams of Protein PLUS... 500 mg of Calcium Citrate and 333 IU of Vitamin D3 per bar. Very cool!

High protein snack (Between 130-140 calories) comes in 2 delicious flavors: Peanut Butter Chocolate Crunch (peanut butter and chocolate, classic combo) or Caramel Chocolate Crunch (rich, sweet caramel flavor. Mmmm I want the world to smell like this bar... the aroma is divine.) These are soooo good.

A great new portable protein source that is ready to go on your next big adventure or small adventure navigating the break room of temptations each day at work.

Want to learn more... LIKE Celebrate Vitamins on Facebook and tell them The World According to Eggface sent you over to check out their new bars.

Here is the link to order them. Oh and heads up: I just read that in every Celebrate Vitamins online order through August 31, 2014 you will receive one Free Caramel-Chocolate Crunch Bar and one Free Peanut Butter-Chocolate Crunch Bar so now is the time to get your vitamins refilled.

The Celebrate Vitamins gang have graciously offered 10 of my blog readers a chance to win a box of bars. It's GIVEAWAY TIME!

The Prize: 10 Winners! will each win a 7 bar box of Celebrate Vitamins ENS 2 in 1 Protein and Calcium Bars in the flavor of their choice: Peanut Butter Chocolate Crunch or Caramel Chocolate Crunch.

How to Enter: 1.) LIKE The World According to Eggface and Celebrate Vitamins Facebook Pages 2.) COME BACK HERE and LEAVE A COMMENT on this blog posting (include a name and some email address where I can contact you if you are the winner) Scroll down to # of comments below to leave yours. That's it, easy peasy.

Optional for fun: Share in the comments where you will be (or would like to be) enjoying your bars if you are a winner! Me: I'd love to be packing my ENS 2 in 1 Bars for a trip to Sicily.

***Want an extra chance to win?***

* Follow me on Twitter and tweet about this giveaway: Enter the @Eggface and @CelebrateV NEW ENS 2 in 1 Protein & Calcium Bar Giveaway

Contest Period Ends: Sunday, August 24th midnight (Pacific), sometime Monday, August 25th. I'll draw names using a random number generator and announce the winners here on the blog. I will also email the winners at the addresses provided. You'll have **7 days to respond to my email** or another winner will be chosen. Remember winners MUST be a Facebook follower (aka have LIKED) both of the pages listed above. One COMMENT ENTRY per person. Blog comments are moderated so there may be a slight delay (up to a few hours, especially if it's nighttime on the west coast) in seeing your comment/entry post. Giveaway is open to anyone in the United States only (50 states.)

When Celebrate Vitamins asked me to try their latest product and share the news I was excited to. You know I love to try new things. The products (including the nom nom nom samples I gobbled up for this review) and the nutritional information have been provided by Celebrate Vitamins. The commentary and opinions are all me.

Good Luck!

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Saturday, August 16, 2014

Post Weight Loss Surgery Menus: A day in my pouch

A day in my pouch is a series of blog posts to show what a typical daily menu looks like in my post weight loss surgery world. My yesterday...

Breakfast: I made a batch of my homemade protein bar squares (cross between a protein bar and an oatmeal cookie) in the middle of the night when I woke up and could not make myself go back to sleep. When the sun came up I smeared one with some almond butter and took it on a quick walk around the block.

When I got back I pulled one of my make ahead smoothie bags out of the freezer. This is a huge time saver. Instead of having to pull all the ingredients, tubs of protein, cut up fruit, etc. all you have to do is dump the contents of the snack sized baggie in the blender, add milk and voila.

Be sure to label them or you may forget what's inside or you'll have to play guess the mystery shake. Today's was an Iced Coffee Banana Mocha-chino made with Chike High Protein Iced Coffee.


Eggface Protein Shakes on Pinterest

Lunch: I believe I am officially warming up to quinoa. It took me awhile but I have a few recipes now I really enjoy. I love this latest recipe because I always seem to have 1 leftover cup of quinoa when I make my favorite Quinoa Patties that sometimes goes a-begging. This is the perfect use for it.

These would be great for brunch with a fruit salad or Yogurt Bar. They have a breakfast vibe with eggs, cheese, ham. They would also be perfect to make on Sunday to make mid-week breakfasts easier. They heat up great, a few minutes in the toaster oven and they were just as tasty as the first day. I had them for lunch with a sliced tomato (sprinkle of oregano, salt and pepper)

Shelly's Ham and Cheese Quinoa Breakfast Bites

1 cup Cooked Quinoa (I prefer Red)
5 Eggs, beaten
2-3 Green Onions, diced
1/4 lb (about 4 slices) Low Sodium Ham, diced fine
1/4 cup Shredded Cheese (any you love)
2 Tablespoons Parmesan Cheese
1 Tablespoon Chives
1 teaspoon Oregano
1/4 teaspoon Salt
a few twists of Black Pepper

Preheat oven to 350. Mix all ingredients together. Spoon into lightly greased (Pam non-stick spray works great for this) mini muffin tins.

Bake for 30 minutes at 350. Let them cool a few moments they pull away and pop right out. Makes 24. 

More Eggface Egg Bites (aka crustless quiches) 

Dinner: I was gifted a sample of Progresso's new line of chili. You can find the chili in the soup aisle but it's not in a can, look for a pouch (with a clear bottom so you can spy on all the ingredients.) They have 2 flavors: Smokehouse Pork and Beef Chili with Beans: andouille sausage, beef, tomatoes, onions, green peppers, pinto and red kidney beans with a little spice kick (nothing to hot but hot enough you know you are eating chili) and Southwest Style White Chicken Chili with Beans: white meat chicken, white beans, green peppers, tomatillos and onions. I haven't tried my sample of that one yet. If you are looking for a quick and easy dinner grab one of these chili pouches when you spot them in your supermarket.

How's this for quick... I whizzed up some cauliflower florets in my mini food processor, dumped the cauliflower "rice" into a pan and sauteed it with a little drizzle of olive oil for about 8 minutes. I emptied the Progresso Chili pouch into a saucepan. I takes 5 1/2 minutes to heat. You can microwave it too.

When the cauliflower was done I put it in one of my vintage Pyrex casserole dishes, made a well in the center and spooned the Progresso Chili in the middle. I topped it with a dollop of Greek yogurt and a sprinkle of chopped green onion. About 10 minutes from nothing to nom nom nomming. Take that Rachael Ray. Who needs 30 minutes?! Not me ;)

A few years ago (long time blog readers will remember) I won a makeover in NYC from Progresso. I love their Split Pea with Bacon and Lentil soups, especially in the first few weeks after surgery, I was so sick of sweet things and those two became staples during the pureed and soft food stage. I shared that I loved those soups and a picture of myself in one leg of my pre-op pants and with a lot of votes from you guys I won. It was a blast. I took my Mum. Awesome memory.

Snacks: Too much coffee and a handful of raspberries.

More Days in my Pouch

Other places to find me...
Eggface on Twitter  - I tweet A LOT. Articles, tips, resources, deals I hear about. I tweet about events. I take part in several health related tweet chats a week.
Eggface on Pinterest - Some of my favorite recipes from the blog. Beware Pinterest is a time sucking vortex. You can lose many hours over there looking at the pretty pictures.
Eggface on Facebook - Blog announcements and other random stuff.

P.S. I have something fun coming up on the blog. You might want to be sure to stop by sometime on Sunday.

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Monday, August 11, 2014

Post Weight Loss Surgery Menus: A day in my pouch

A day in my pouch is a series of blog posts to show what a typical daily menu looks like in my post weight loss surgery world. Here's what my eating yesterday looked like...

Breakfast: I love these Cottage Cheese Doubles. This one is the mango, it's just the perfect amount of fruit to cottage cheese ratio. I grab a bunch when they are on sale they are great grab and go breakfasts or dessert-y snack when I want something sweet. Knudsen makes them on the west coast. I think Breakstones makes a similar product back east.

More Grab and Go Breakfasts

Lunch: My Baked Scotch Egg experiment was a delicious success. I had one (very filling) with a dollop of mustard yogurt sauce. These will be made often at my house. For those of you that asked about nut allergies, you can certainly just leave off the nut coating though they won't be crispy coated or maybe crush some Crunchy Cheese and roll them in those crumbs.


Dinner: I made a batch of mini meatloaves. We ate some for dinner with fresh picked tomatoes from the garden (sadly they are coming to an end I think), a sprinkle of oregano and salt & pepper and a dollop of Greek yogurt for dipping/dressing. I am a dipper. The leftovers meatloaves I wrapped up and froze for an easy dinner later this week.

Shelly's Bacon Onion and Cheese Mini Meatloaf

1 1/4 pounds Ground Beef or Turkey, the average weight of 1 package
1 Yellow Onion, chopped
2-3 Green Onions, diced
1/4 cup Oatmeal
1/4 cup Milk
1 Egg, beaten
1/4 cup Crumbled Bacon or Real Bacon Bits

a few twists of Black Pepper

1 teaspoon Shredded Colby Jack or Mexican Blend Shredded Cheese

Saute onions till golden, set aside to cool. Soak oatmeal in milk for 1 minute (you can use almond meal or bread crumbs if you do bread) Beat egg. Add cooled onions, egg and soaked oats to ground meat. Add all remaining ingredients. Mix till combined. Divide into 8 equal mounds. Form into mini meatloaves or if you have this super groovy pan like me use it. Bake for 45 minutes in a 350 degree oven. Place 1 teaspoon of cheese on top of cooked loaves and broil for a minute till cheese is gooey and bubbly.

These keep for a couple of days in the fridge or freeze well either cooked or uncooked. I have found the trick to eating leftovers as a post-op is to keep things moist. I love this gadget for that. You put a couple of tablespoons of water in the base and it steam heats the food. Totally keeps foods from drying out. One of the best post-op gadgets in my kitchen.

Snacks: Too much coffee and 2 scoops of Chocolate Chip Peanut Butter Protein Ice Cream. I had my ice cream sitting outside on the patio waiting to see meteors. I saw 2 and got a neck ache. The supermoon was beautiful though and dessert was delicious. Hope everyone had a nice weekend.

Shelly's Chocolate Chip Peanut Butter Protein Ice Cream

1 cup Soy Milk (or Regular Milk)
2 scoops Chocolate Protein Powder
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
1/4 cup Powdered Peanut Butter
Optional: 1 Tablespoon Sugar Free Chocolate Chips (Walmart)

Mix together milk, protein, syrup, powdered peanut butter. Whiz it on super turbo high in the blender, you want airy, almost double in size. Pour into ice cream maker. Follow your machine's instructions for freezing. If you are adding the chocolate chips add them in the last 5 minutes or fold them in at the soft serve stage. 

You can eat it right away it is soft serve-ish (pictured double batch) but I like to put it in the freezer to set for an hour or so to get scoopable. If you leave it to get too hard just nuke ice cream 25 seconds to soften again. Optional yummy topping (pictured): 1 teaspoon Peanut Butter, nuked 30 seconds till drizzly

More Eggface Protein Ice Cream Recipes
More Days in my pouch

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Saturday, August 9, 2014

Baked Scotch Eggs

The other day a blog reader asked if I had a healthier version of Scotch Eggs. It was a bizarre coincidence because literally the day before I had been brainstorming with my Mum how I might slim down the traditional United Kingdom belly bombs. Scotch eggs are a traditional pub fair and picnic food in the UK. They consist of a hard-boiled egg wrapped in sausage meat, encrusted in flour and bread crumbs and then deep-fried till golden. Breaded, fatty and fried is not an option in my post weight loss surgery world so here is my healthier, low carb, baked and I think more delicious version. Oh and my British Mum has given it two thumbs up. I hope my blog reader, Sue enjoys them too.

Shelly's Baked Scotch Eggs

4 Hardcooked Eggs, peeled
1/2 pound Sweet Italian Sausage, bulk
1 oz. (about 28 almonds) Blue Diamond Honey Roasted Chipotle Almonds
1/8 cup Almond Meal

Hard boil the eggs, allow to cool, peel and set aside. In a mini food processor, grind Honey Roasted Chipotle Almonds (can't find these almonds, another savory seasoned almond would work fine) till just ground. Pour ground seasoned almonds out onto shallow plate and mix with almond meal till thoroughly combined.

Divide the sausage meat into 4 equal portions. I used pork sausage but for an even lighter version you could use chicken sausage. Form each portion into a flat pancake large enough to fit around the egg. Work the sausage meat around the egg as evenly as possible.

Roll your sausage covered egg into the almond crumbs. Pat them a bit to be sure they are stuck and completely coated. Place on a non-stick baking pan.

I used my mini meatloaf pan so they didn't roll around. It worked out perfectly. Bake at 350 for 20 minutes, flip and bake 10 minutes more. Allow to cool slightly and serve plain or with my Mustard Yogurt Dip.


Shelly's Mustard Yogurt Dipping Sauce

1/2 cup Greek Yogurt (I used plain, 2%)
2 Tablespoons Grainy (or whatever you like) Mustard
dash of Kosher Salt
a few twists of Black Pepper

Mix together till well blended.

These are soooo good and really are a complete meal on there own but a simple green salad would go nicely with them too and would be perfect for an end of the summer picnic. 

More Eggceptional (sorry couldn't resist) Eggface Egg dishes

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Sunday, August 3, 2014

Eggface Healthy Salads and Cold Eats Pinterest Page

Check out my Healthy Salads and Cold Eats Pinterest Page for oodles of no cook (or minimal cooking) cold salads and other protein packed recipes for when the summer eat is blazing or as part of a weight loss or post weight loss surgery diet.

and visit my other Pinterest Boards...

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Friday, August 1, 2014

Blue Diamond Almonds Honey Roasted Party Snacks

I recently was given the opportunity to try a couple of new flavors of Blue Diamond Almonds and share my thoughts on their new honey roasted line. Honey + Almonds. Yum and yes! We all know how awesome almonds are health-wise and these new honey flavored almonds though jazzed up a bit are still a great choice that can be incorporated into my day. 1 oz. about 28 nuts (and that's a lot of nuts) is 160 cals and gives you 5 grams of protein. I love almonds. In fact, rarely do I not have a little snack sized baggie with some almonds in my purse or carry-on bag when traveling.

Honey and almonds are really a perfect combo. Did you know? Honey bees pollinate almond trees as well as 1/3 of the world’s food supply. Almonds are the only crop that is 100% dependent on honey bees for the pollination of its crops, every spring more than a million colonies of honey bees are placed in California almond orchards.

I received 2 of the 4 new flavors to try: Honey Roasted, Honey Roasted Vanilla, Honey Roasted Cinnamon, Honey Roasted Chipotle. I sampled the Honey Roasted Vanilla and the Honey Roasted Chipotle. These new honey roasted nuts are delicious. Both. Awesome. I was a little nervous about trying the Honey Roasted Chipotle worried they might be too spicy for me (I'm not into heat) but they are perfect. It's a smoky sweet subtle heat. I LOVED them, many cans will be purchased in my future. I enjoyed snacking on some right from the can but you know I had to experiment in the kitchen with a few. I made a couple of super easy party appetizers.

Stone fruits are crazy good right now at my Farmer's Market (another thank you to those honey bees doing their thing.) I picked up some apricots on Saturday and they were perfect for this 3 ingredient appetizer.

Blue Diamond Honey Roasted Vanilla Almond and Goat Cheese Stuffed Apricots

1 oz. (about 28 nuts) Blue Diamond Honey Roasted Vanilla Almonds
2 oz. Goat Cheese (Chevre)
8 Fresh Apricots, halved

Wash your fruit. Run your paring knife along the natural seam to cut the apricots in half, remove the pit (if they are ripe they pop right out) and arrange skin side down on a baking sheet.

Place a little dollop of goat cheese in each half. I placed 1 oz. of Blue Diamond Honey Vanilla Almonds in a snack sized baggie and gave them a few whacks with a meat mallet/pounder (don't have a meat mallet, a bottle works great too.)

Sprinkle some of the crushed almonds on top of the goat cheese and place under the oven broiler (toaster oven would work too) for about 5 minutes till the cheese is bubbly, apricots are warm and you begin to smell the nuts toasting.

These would be great at a party. I love party snacks that are about 2 bites with no mess and taste great even after they cool a bit. Also these are perfect if you have some vegetarian party guests.

Here's one for your meat eating friends...

Blue Diamond Honey Roasted Chipotle Almond Mini Turkey Muffins

1 1/4 lb (average weight package) Ground Turkey
1 Yellow Onion, chopped
1 1/2 oz. Blue Diamond Honey Roasted Chipotle Almonds
1 Egg, beaten
2 Tablespoons Milk
1/2 teaspoon Salt
a few twists of Black Pepper

Saute onion till golden. Set aside to cool. Whiz almonds in a mini food processor till ground.

In a large bowl mix turkey, cooled onions, ground Blue Diamond Honey Roasted Chipotle Almonds and remaining ingredients till just combined.

Scoop into a 24 cup mini muffin tin that has been sprayed with a little non-stick cooking spray.

Bake at 350 for 20 minutes. Place under the oven's broiler for a few minutes more till golden. They pop right out. I placed a party pick in each and served them with a Greek Yogurt Cumin Lime Dip. I can't wait to have these little suckers again. So yummy and oodles of protein too!

Greek Yogurt Cumin Lime Dip

1/2 cup Greek Yogurt, plain
zest and juice of 1/2 a Lime
1/2 teaspoon Ground Cumin

Mix together. Use for dipping these Mini Turkey Muffins, veggies, or as a salad dressing.

To find these new products in your area use the Blue Diamond product locator. You'll be glad you did. Oh and yay each can of nuts purchased donates some $$ to bee health research that looks at science-based solutions to honey bee challenges. "Bee" sure to check out all four honey flavors: Honey Roasted, Honey Roasted Vanilla, Honey Roasted Cinnamon, Honey Roasted Chipotle.

This post is sponsored by Blue Diamond Almonds. All of the opinions are mine. For the purposes of this post and recipe development Blue Diamond Almonds provided me with products used. Thanks for the yummy nuts. Want to learn more about all of Blue Diamond Almonds great products LIKE their Facebook page and tell them The World According to Eggface told you to stop by. Hope you give one of these recipes a try at your next shindig.

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Monday, July 28, 2014

Greek Yogurt - 6 Protein Packed Breakfast Recipes

Greek Yogurt is a quick, protein packed breakfast. I like to add my own mix-ins and create my own flavors versus buying the flavored kind. I like to know what is in it and coming up with my own flavors is fun! Here's a few Greek Yogurt creations I've made recently...

Shelly's Coffee Caramel Nut Greek Yogurt Parfait - a few Tablespoons of Coffee Protein (I used Chike High Protein Iced Coffee,) a squirt to taste of Sugar Free Torani Syrup (I used SF Caramel,) a drizzle of SF Caramel Sauce and a few Blue Diamond Almonds.

Shelly's Chocolate Cherry Jubilee Greek Yogurt Parfait - a few Tablespoons of Chocolate Protein Powder (I used Celebrate Vitamins Chocolate Milk ENS,) a squirt to taste of Sugar Free Torani Syrup (I used SF Black Cherry,) a few SF Chocolate Chips and frozen, defrosted Cherries.

Shelly's Chocolate Peanut Butter Cup Greek Yogurt Parfait - a Tablespoon or 2 of Powdered Peanut Butter (I used Chike PB,) a squirt to taste of Sugar Free Torani Syrup (I used SF Vanilla,) and a few SF Chocolate Chips.

Shelly's Pina Colada Greek Yogurt Parfait - a few Tablespoons of Vanilla Protein Powder (I used Labrada Nutrition Lean Body for Her Natural Vanilla,) a squirt to taste of Sugar Free Torani Syrup (I used SF Coconut,) a sprinkle of unsweetened Toasted Coconut, a couple of Blue Diamond Toasted Coconut Almonds, a Tablespoon of Pineapple Tidbits (packed in juice.)

Shelly's Chocolate Mint Greek Yogurt Parfait - a few Tablespoons of Chocolate Protein Powder (I used Celebrate Vitamins Chocolate Milk ENS,) a squirt to taste of Sugar Free Torani Syrup (I used SF Vanilla,) and a hunk of crumbled Premiere Protein Chocolate Mint Protein Crisp Bar.

Shelly's Almond Joy Greek Yogurt Parfait - a few Tablespoons of Chocolate Protein Powder (I used Celebrate Vitamins Chocolate Milk ENS,) a squirt to taste of Sugar Free Torani Syrup (I used SF Vanilla,) and a few SF Chocolate Chips, a sprinkle of unsweetened Toasted Coconut, a couple of Blue Diamond Toasted Coconut Almonds.

Mix in Sugar Free Torani Syrups or sweetener of choice (agave, honey, none), defrosted frozen fruit, fresh fruit, powdered peanut butter, powdered SF pudding or Jello mix, SF drink mix, protein powder, unsweetened cocoa. Add a few goodies (watch the calories) nuts, SF chocolate chips, unsweetened toasted coconut, ground flax, etc. With school starting soon, make a few Yogurt Parfaits on Sunday for an easier week.

Freeze any leftover yogurt in ice cube trays like this or make bite size drops.

Use cubes in Make Ahead Protein Smoothie Bags (another great time saver) or pop out one or 2 when you want a cool treat.

Greek Yogurt is strained to remove liquid whey and lactose and the result is a thicker and tangy product similar in consistency to sour cream with generally higher protein, lower carbs and lower sodium than regular yogurt. I use Greek Yogurt in both sweet and savory ways (dips, salads) on the blog.

More Eggface Greek Yogurt Recipes
More Eggface Grab and Go Breakfast Ideas

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