Practically everyone in my family has a birthday this month. This week alone we have three: today is my brother's, tomorrow is mine and my Mum's is next week.
Oh joy tomorrow I'm another year older. Somehow as you get older birthday's lose there appeal. Remember when we used to countdown the days. When and why does that stop happening? I think it directly correlates to when we start paying bills and buying our own toilet paper.
When I was a kid there was no better birthday dinner than a Meatball Pizza and my favorite Coconut Cream Pie (I wasn't into cake.) Here's the weight loss surgery friendly version of my childhood birthday meal I had for dinner last night...
Shelly's Meatball and Pepperoni Tortilla Pizza
Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with Marinara Sauce, Provolone, Turkey Meatball, Pepperoni, Parmesan, Basil and Italian Seasoning.
How to make them: Preheat oven to 375 degrees. I put 1 drop literally of olive oil on the cookie sheet and spread it around. Place tortilla on cookie sheet. Spread the sauce on the tortilla (pesto, marinara, alfredo, bruschetta sauce, whatever.) Put a slice of cheese on top of that (I like provolone) and then any combination of toppings or leftovers I can find bumping around the fridge. Sprinkle with parmesan. Pop in oven. 10 minutes exactly. Have the oven hot before you do the toppings **Do not let them sit. Pop them in the oven right away or the toppings will make the tortilla soggy versus the yummy crispy porn pictured above.
and for dessert...
Shelly's Toasted Coconut Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1 Tablespoon Sugar Free Torani Syrup (I used SF Coconut)
2 Tablespoons Unsweetened Coconut, Toasted
Sundae toppings: SF Caramel Sauce, Land o' Lakes SF Whipped Cream, more Toasted Coconut and a Maraschino Cherry
Mix together milk, protein, SF syrup & sauce. I used this gadget to mix it up. It makes it airy and lump free. Pour into ice cream maker. Follow your machine's instructions for freezing. Makes 1/2 pint.
Check out the original post for more Protein Ice Cream how to's.
Highlights of the day:
* My super cool pals Sarah and Haven made me this awesome apron with The World According to Eggface logo on it. You guys rock! Thank you.
* Despite my love for my manual ice cream maker by arm demanded I upgrade so yesterday I got this electric model. I'm excited. Prepare for some crazy Protein Ice Cream creations this summer.
* I've got fun weekend plans. I'll take pics.
Listening to: "Reflections" Diana Ross & The Supremes. Reminds me of China Beach. I loved that show.