Friday, February 29, 2008

PB Cups

Reese's Sugar Free Peanut Butter Cups Miniatures

I won't be getting them often because they are still 35 calories a piece (the sugar version is 42 a piece so not much difference) but all those flippin Reese's Easter Eggs are in the stores and I was dying to see if these tasted anything close to the real thing and drum roll... they taste EXACTLY the same. No joke.

Nutritional Information
Serving Size / Calories: 5 pieces/170

Total Fat: 12 g
Saturated Fat: 5 g
Cholesterol: less than 5 mg
Sodium: 115 mg
Total Carbohydrates: 23 g
Dietary Fiber: 1g
Sugar: 0 g

If you have issues with Sugar Alcohols (I don't) they are pretty high 17 g. per serving BUT the serving size is 5 pieces. I was so satisfied with one. I wasn't a pre-op candy addict my drugs of choice were bread, pasta, & rice. So if candy was a trigger food for you then I probably would avoid.

Remember that sugar free products are generally sweetened with sugar substitutes and some of those may cause distress in some people. They warn you on the bag that consuming more than a few may have a laxative effect... so don't get crazy ;) and eat the whole bag or you know where you will be spending the day...

Clamoring for clams

Oh yeah a White Clam Tortilla Pizza. If you are from New York or Connecticut you understand how awesome this pizza is... people in other states usually need some convincing. Clams on pizza?!? Trust me. You will love it.


Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with Pesto Sauce, Provolone, Clams (I used a 6.5 oz. can of drained Snow's Chopped Clams for 2 pizzas), Ricotta, Oregano and a liberal snowfall of Parmesan.

Ooooh and my kitties were in heaven with this meal too because they scored the drained clam juice.

Thursday, February 28, 2008

Blueberries


I had a handful of blueberries in the fridge. Yum!

Shelly's Blueberry Pineapple Cottage Cheese Pancakes

1/2 cup Cottage Cheese (I use pre-mixed cottage cheese with pineapple)
1 Egg
3 Tablespoons Whole Wheat Flour (I use Arrowhead Mills Multigrain Pancake Mix)
12-15 Fresh Blueberries

Whiz in mini food processor. Spray pan with non-stick spray. Cook on low till bubbles appear, dot each pancake with blueberries, flip. Cook till done. Serve with SF Maple Syrup (I use Cary's). Makes 4 small pancakes (pictured) or 8 silver dollar size.

These are very tender pancakes so smaller is better for flipping. They won't get any style points but they taste great.


and to drink...

Shelly's Blueberry Banana Protein Smoothie

8 oz. Water or 4 oz. Soy Milk/4 oz. Water
1 scoop Vanilla Protein Powder
1/2 cup Frozen Blueberries
1/2 Banana

Place water in the blender first, then powder, then additions. Blend on low then high till well blended.

More Eggface Protein Smoothies

Blueberries are full of antioxidants, vitamins A and C, potassium, and folate. They are also high in fiber.

Wednesday, February 27, 2008

Update on me

Well I've been cooking up a storm lately and haven't done an update post in awhile so here goes...


I'm scheduled for another round of plastic surgery next month. It's a touch up to my Breast Lift and Augmentation. Dr. Quiroz explained in October that I would probably need a little more redraping and tightening of the skin. He explained that bariatric patients skin is so damaged (unlike thin people who just get implants) and usually needs a little more work to get them 100%. I was hoping he was wrong but he's never wrong and I notice a little give so I'm booked.

I have a friend (Hi William) that is having surgery on the same day (misery loves company.) William and I met at the recovery house we stayed at during the last round of plastics. So I emailed him the other night to firm up the meet up, stay details, we're staying at the Lucerna this time I've been staying there for follow-up appointments and I love it. Anyway I guess just typing everything out made it hit home that I'm going to have another surgery. Ugggh. I'm all anxious and stressed... it's so hard to psych myself up for this. Remember this is why I had so many procedures at once because I knew how hard it would be to get mentally prepared for pain again. I've been told this will be easier but seriously my boobs hurt the worst last time so yeah... anxious and stressed.

Start self talk.
Quit your bitching.
Suck it up.
No pain, no gain.

End self talk.

I'm so pleased with the results of the Lower Body Lift. It's amazing to have a flat belly and a lap. If you can only get one thing done get a LBL. I still need my thighs done they look bad. I'm self conscience of them but I really need to get over it and frankly think about it if anyone is getting that view they better be interested in more than my droopy thighs. You know what I'm saying.

Tuesday, February 26, 2008

Mystery dinner

Last night's dinner was a mystery (even to me) till I started pulling stuff out of the fridge. Here's what I came up with. It rocked. I'm calling it Double Dip Chicken Casserole when you see the ingredient list you will know why.


Shelly's Double Dip Chicken Casserole

2 Boneless, Skinless Breasts, sliced into strips
1 Yellow Onion, diced
3 Green Onions, diced
4-5 Crimini Mushrooms, sliced
2 cloves garlic, diced
3 cups Zucchini, sliced
1 (8.8 oz.) package of Trader Joe's frozen (or TGIF's) Artichoke & Spinach Dip, nuked till softened
1/2 cup Salsa
Kosher Salt to taste
a few twists of Black Pepper
1/4 cup of Shredded Italian Cheese Blend
Butter
Olive Oil
For marinade: 1/4 cup Italian Dressing

Marinate chicken in Italian dressing for at least 4 hours in refrigerator. Drain chicken from marinade but do not rinse. Discard marinade. Saute chicken strips till golden. Remove from pan. Saute the onions till slightly golden in a touch of butter and olive oil. Add mushrooms, zucchini, garlic and steam saute till fork tender. Add chicken back to pan. Add artichoke spinach dip, salsa, salt and pepper and stir till coated. Pour into a 6x8 pyrex casserole dish and top with shredded cheese. Bake at 350 for 30 minutes till golden and bubbly.


I heart casseroles. Meat, veggies, something gooey to hold it all together with cheese sprinkled over the top and baked to bubbling yumminess. How can you go wrong? Ohhh stuck up foodies say they aren't hip or cool... yeah whatever. I say they are old school and nostalgic. Oh and they are best when served out of vintage pyrex which I have been collecting. Cottage Living magazine did a cool spread on it a few months back. Check it out...



More Eggface Casseroles:

Shelly's Mexican Lasagna
Shelly's Summer Squash Casserole
Shelly's Poppy Seed Chicken Casserole
Shelly's Cheesy Chicken & Veggie Bake

Use the new Eggface Search Feature
<--- under my before and after pic to find even more.

Sunday, February 24, 2008

Chocolate Kahlua Ricotta Custard

If food porn had a rating this one would be triple XXX.


Shelly's Chocolate Kahlua Ricotta Custard

6 ounces Cream Cheese, softened
1/3 cup fresh Ricotta Cheese (I used Whole Milk Ricotta)
1 large Egg, plus 1 large Egg White
1 Tablespoon SF Torani Syrup (I used SF Caramel)
1/8 cup Vanilla Soy Milk
1/2 Teaspoon Vanilla Extract
1 Tablespoon Dutch Processed Cocoa (I used Droste brand)
2 Tablespoons Kahlua liqueur

Topping (optional):
10 Sugar Free Caramels
1 T of Vanilla Soy Milk
15 whole toasted Pecans, chopped
10 Sugar Free Chocolate baking discs (or wedges of a bar), melted

Preheat oven to 250. In a heavy-duty mixer, beat cream cheese until smooth and fluffy. Beat in ricotta. Be sure to scrape down sides and bottom. Gradually beat in egg and egg white until smooth. Add Kahlua, cocoa, syrup, vanilla soy milk and vanilla. Beat until well blended. Pour mixture into 4/4-oz ramekins or custard cups. Here's what I use.


If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins.


Bake 55 minutes or until set. Transfer to a wire rack to cool. Cover and refrigerate until cold at least 3 hours or overnight. The custards rock just like this but of course I needed to make a topping.

Chocolate Pecan Caramel Topping:

Chop pecans and set aside. Place caramels in a microwave safe bowl with vanilla soy milk. Microwave on low for 25 seconds or melted. When melted add the chopped nuts and enough vanilla soy milk (about 1 Tablespoon) till a sauce consistency is achieved. Spoon over chilled custards. Melt SF Chocolate discs and drizzle over caramel nut topping. Refrigerate till ready to serve.



Yep there is booze in this dessert but after cooking only about 25% of the 2 Tablespoons worth of alcohol is retained so I don't think anyone will be catching a buzz off these custards but if it's an issue try one of my other flavors...

Shelly's Strawberry Ricotta Custard
Shelly's Caramel Apple Ricotta Custard

Saturday, February 23, 2008

Breakfast Bites

Watch out!?! I'm experimenting with the "bites" again ;) I think I've found my favorite version so far. If you haven't tried my other bite incarnations: think crustless quiche only way better.

This one would be awesome on a breakfast buffet. They heat up really well in the toaster oven (or regular oven) so you can make a batch and get several breakfasts out of it. The cute mini size makes it a neat weight loss surgery friendly appetizer or light supper with a salad.


Shelly's Ham & Cheese Breakfast Bites

1/2 Yellow Onion, diced
3 Green Onions, diced
6 Mushrooms, chopped
1 teaspoon Butter
1/4 lb. (about 4 slices) Ham, diced (I use Boars Head Cold Cut Ham)
1/4 teaspoon dried Basil
1/4 teaspoon dried Oregano
a few twists of Black Pepper
5 Eggs
1/3 cup Tomato, diced (I used S&W canned, drained)
1 cup Shredded Cheese, Italian Blend

Preheat oven to 350 F. Saute onions in butter till golden. Add mushrooms and saute 1 minute more. Add chopped ham and saute another minute more. Set aside to cool.


Mix all ingredients together. Be sure veggies and ham mixture has cooled slightly before adding to egg mixture. Spoon (I use a small ice cream scoop) into lightly greased mini muffin tin. Bake for 30 minutes or until centers are firm. Makes 24.



Other Eggface "Bites":

Shelly's Beef Fiesta Bites
Shelly's Italian Crab Bites
Shelly's Artichoke Florentine Bites

Friday, February 22, 2008

Berry-licious

At least once a year most San Diegan's will make the windy drive up to the mountains to the east to the historic mining town of Julian. The gold is long gone but the town is making bank off the tourists wanting a day of country charm and a slice of Julian's famous pie.



The main street (about 3 blocks long) is filled with historic buildings turned quaint shops which thankfully always seem to be spared from the wildfires. It's a great day trip. I always come home with an unusual jam or mustard made from pomegranates or prickly pears or something equally as cool. The Old Julian Book House is my favorite stop. It's a great used bookstore where I never fail to find a cookbook I just can't live without. I usually head up in the Fall during the height of apple season but the Spring is nice too when all the cold mountain flowers are blooming.


A trip would not be complete without a slice of pie. My favorite is the Apple Mountain Berry. A yummy blend of apples, raspberries, strawberries and boysenberries and topped with crumbs. Here's my weight loss surgery friendly version...


Shelly's Baked Apple Berry Crumb with Caramel Drizzle

2 Apples, chopped
1/2 cup Mixed Berries, frozen defrosted
1/4 teaspoon Cinnamon
1 Tablespoon Sugar Free Torani Syrup (I used Caramel)

Topping
1/3 cup Raw Almonds
1/3 cup Steel Cut Oats
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 Tablespoon Sugar Free Torani Syrup (I used Caramel)
1 Tablespoon Almond Butter
1 Tablespoon Cold Butter

Caramel Drizzle
15 Sugar Free Caramels (Brach's is one brand that makes them)
1 Tablespoon Vanilla Soy Milk

Peel and chop apples. Toss with berries, SF syrup and cinnamon and fill 4-4 oz. ramekins. Set aside.


Whiz almonds in a mini food processor till fine. Add the rest of the ingredients and whiz again till thoroughly mixed. Sprinkle clumps of the topping equally over each ramekin of fruit. Bake at 350 for 30 minutes or until golden.


Nuke SF caramels and vanilla soy milk till melted. Stir to combine. Drizzle over cooling crumbs. Serve hot or cold.

Thursday, February 21, 2008

Dessert Pizza


I took a Mission Carb Balance Whole Wheat Fajita Size Tortilla spread peanut butter on it (I used PB & CO's Cinnamon Raisin Swirl Peanut Butter.) I nuked* the PB first for 15 seconds to make it spreadable and topped it with sliced banana, raspberries and blueberries and a drizzle of sugar free maple syrup. Popped it in a 375 degree oven for 10 minutes. Voila Tortilla Pizza: The Dolce Version.

OMG! The peanut butter and fruit get all warm and gooey. YUM! Kids would soooo love this especially if they made their own. I think I'm going to try one with ricotta cheese, sf maple syrup, and fruit. Hmmmm sliced figs maybe?

* So ummm yeah one word of caution: Spoon your peanut butter into a bowl before nuking. DO NOT put the jar directly in the microwave as microscopic remnants of foil seal around the rim will make your microwave look like the Esplanade in Boston on the 4th of July.

The first freesia


Thought I would share the first freesia of 2008 from my garden with all of you. The storm we are having was threatening it so it's now happily greeting me in my kitchen.

I'd just like to take time to say thanks to all of you who stop by and read my recipes and ramblings. I appreciate it. Blogging has been very therapeutic for me and heck ;) it's cheaper than a psychologist. It is comforting to know that my pals both those I've met in the real world and those in cyber space are sharing this with me.

I hope 2008 is treating you well so far.

~Michelle (Eggface)

Wednesday, February 20, 2008

Midweek Pizza Porn

When I just don't want to cook or I have lots of stuff going on. The old standby Tortilla Pizza is my best friend. They taste great, are super quick (prep to munching in 15 minutes flat), and they make the best food porn!

Here's the latest creations:

Sauteed onions, sun dried tomatoes, ricotta cheese, pesto, Italian Seasoning, provolone and a liberal snowfall of parmesan


and

Meatball, provolone, pesto, ricotta cheese, fresh tomato, Italian Seasoning and a liberal snowfall of parmesan



Some commonly asked Tortilla Pizza Q's and A's:

What type of tortillas do you use? I use Mission Carb Balance Whole Wheat Fajita Size Tortilla. Here's the nut info on them.

How do you make them? Temperature? 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 pesto or marinara or Alfredo or whatever sauce on the tortilla. 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. **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.

Do you eat the whole thing? Sometimes. I am 19 months out so I can obviously eat a bit more than someone 4 months out but it really depends on the day, what my pouch has to say, what toppings are on top (chicken, meatballs aka dense protein versus plain cheese). Also I use the fajita size tortillas (6") not the typical tortilla size (10"). Though if you come over I promise I will share.

Here's a ton of Eggface tortilla pizza porn

Baum chicka baum baum. Enjoy!

Monday, February 18, 2008

Bite me

Here's an all veggie version of my "Bites" I made for dinner last night. For those of you who haven't tried past "bite" versions: think crustless quiche. They make a great light supper with a salad or are perfect party appetizers given the cute mini shape.


Shelly's Artichoke Florentine Bites

1/2 Yellow Onion, diced
3 Green Onions, diced
2 clove Garlic, diced
1 teaspoon Butter
1/2 teaspoon Italian Seasoning
Dash Salt and a few twists of Pepper
5 Eggs
1/2 cup Spinach, cooked, chopped
1/2 cup Artichoke Hearts (non marinated), chopped fine
1 cup Shredded Cheese, Italian Blend

Preheat oven to 350 F. Saute onions in butter till golden. Add garlic and saute 1 minute more. Set aside to cool. Mix all ingredients together. Be sure onions have cooled slightly before adding to egg mixture. Spoon (I use a small ice cream scoop) into lightly greased mini muffin tin. Bake for 30 minutes or until centers are firm. Makes 24.



Other Eggface "Bites":

Shelly's Italian Crab Bites
Shelly's Beef Fiesta Bites

Sunday, February 17, 2008

Beans & the Beach

Sunday at the beach. This is getting to be a habit. I wasn't planning on going today I actually thought I'd head over mid week but I've got the heating people coming to look at my heater tomorrow (it's on the blink errr $) and Tuesday through Thursday there is a chance of rain sooooo off I went today.

It's my zen zone. I need to go a few times a month or I'm out of sorts. I didn't stay too long. There was a cold chill in the breeze. I plopped my chair on the sand and had my little picnic. I made an Italian version of my Cannelini Bean Salad. The waves were pretty big but a little choppy. The surfers weren't having much luck. I listening to my Ipod for awhile but decided after about 10 songs I had enough zen.

Make this salad it rocks... I'm going to hit the seafood market this week and try it with grilled shrimp or smoked albacore.


Shelly's Italian Bean Salad

1 can (15 oz.) Cannelini beans, drained and rinsed
1/2 cup fresh Mozzarella balls (I got the mini ones at Trader Joe's or just 1/2 the bigger ones)
1/2 cup Cucumber, diced
1 Tomato, diced
1/4 of a small Red Onion, diced
1/2 teaspoon Oregano
1 Tablespoon fresh Basil, chopped
a few twists of freshly ground Black Pepper
Kosher Salt to taste
2 Tablespoons Storebought Pesto Sauce
2 Tablespoons Storebought Balsamic Dressing

Combine all ingredients and chill. Can also be made with leftover grilled chicken breast, cold shrimp, salmon or smoked albacore to bump up the protein. You can eat it just as it is like I did from a plastic bowl with a plastic fork staring at the mighty blue Pacific Ocean's crashing waves or spoon on top of a green salad or it can also be made into a tortilla wrap.


Highlights of the day:

* Found kick butt parking (owning a tiny matchbox car in a world of SUVs has it's advantages tight squeeze spots are left for me) at the very busy Carlsbad Starbuck's and they also had a shelf full of my Sugar Free Cinnamon Dolce Syrup for sale so I stocked up. It's very yummy in ricotta cheese and Fage yogurt. I use it in my Dunkin Donuts coffee I make at home all day. So I blow through a bottle pretty fast.

* Was forced to go to Walmart today. You know how I avoid that store like the plague on the weekend but it actually was a pleasant in and out experience with a short line, minimal screaming children and no one blocking the aisle with their carts having squeaky high pitched voice conversations "Oooooooh Jane how have you beeeeeeen"

* The World According to Eggface got it's 100,000th hit today. That was neat. Feel free to comment and say hey.

Listening to: Lenny Kravitz "I'll be waiting" whoa to have someone write a song like this for you.

Saturday, February 16, 2008

Breakfast Bar v2

Went to the Farmer's Market this morning. Bought some cauliflower, leeks, garlic, pink lady apples, Austrian Fruit Bread for my Mum and some of these gorgeous strawberries.


Came home and made an apple version of yesterday's Banana Nut Breakfast Bars. They are yummy. I snuck 1/2 for snack. I think I like the Banana the best but you be the judge. What I'm really excited about is the yummy Cinnamon Cream Cheese Frosting I came up with for the top. OMG!?! So good. It would be great on the Banana version too.


Shelly's Apple Nut Breakfast Bar with Cinnamon Cream Cheese Frosting

1/3 cup Raw Almonds, ground
1/3 cup Steel Cut Oatmeal
1/4 cup Soy Flour (7 g. of protein per 1/4 cup)
1/2 teaspoon Cinnamon
1/8 teaspoon Nutmeg
2 Tablespoons Almond Butter
1 Tablespoon Cold Butter
1/2 teaspoon Baking Powder
1/4 cup Pecans, chopped
1 egg, beaten
1/4 cup No Sugar Added Apple Butter
1/4 cup Dried Apple, diced small
1 Tablespoon Sugar Free Torani Syrup (I used Caramel)

Mix apple butter, diced dried apple and beaten egg and set aside. In a mini food processor whiz almonds, oats, soy flour, cinnamon, nutmeg, baking powder till fine. Add almond butter and butter and whiz again till incorporated. Add to egg and apple mixture. Add SF Torani syrup and chopped pecans. Mix well. Pat with a fork into 5 x 7" baking dish that has been lined with parchment paper. Bake at 350 for 30 minutes. Cool on wire rack. Cut into 6-8 squares. Smear with Cinnamon Cream Cheese Frosting when cool.

Shelly's Cinnamon Cream Cheese Frosting

4 oz Cream Cheese, softened
1 Tablespoon Butter, softened
2 Tablespoon Vanilla Soy Milk
1 teaspoon Vanilla Extract
1 Tablespoon Sugar Free Torani (I used French Vanilla)
1/2 teaspoon Cinnamon

Mix all together till smooth and spread on cooled bars.

This frosting was soooo good. What else I can smear some on? Celery, a cottage cheese pancake, a fruit kabob, one of those gorgeous strawberries, my finger ;)


The rest of the day I spent chatting with my sis and some pals (aka avoiding housework) and working on the garden. I need a few huge bags of that Miracle Grow soil I used last year and another horse trough for more herbs. I drilled holes in the bottom and it worked out great and looked super cool too.

Highlights of the day:

* The warm sun (they say just 15 min of sun 3x a week is needed to produce the body's requirement of Vitamin D)

* Flirting with the cute apple guy at the FM (way too young for me)

* Making a big pot of soup for dinner (I'll snap some porn for ya)

Listening to: Just listened to "Love Song" Sara Bareilles and my dealio is on shuffle and no joke "This Ain't a Love Song" Bon Jovi came up next. If The Cure "Lovesong" comes up next I'll shit. Nope Eve 6 "Promise" whew... I thought my Ipod was possessed.

Friday, February 15, 2008

Breakfast

I have no problem coming up with quick weight loss surgery friendly lunch and dinner ideas but breakfast has been an issue. I generally rotate between steel cut oatmeal, cottage cheese pancakes, fruit salad with cottage cheese or eggs. All of which take some time to prepare and some mornings I just don't have the time. Pre-op I would have hit Starbuck's bakery case or the donut shop. Post-op I know better. I was looking for a quick grab and go breakfast. I messed around in the kitchen today and came up with these.

I'm calling them Shelly's Banana Nut Breakfast Bars. They are not overly sweet (no sugar added) think a cross between banana bread and a granola bar. One of these and a protein shake and I'm good to go.


Shelly's Banana Nut Breakfast Bar

1/3 cup Raw Almonds, ground
1/3 cup Steel Cut Oatmeal
1/4 cup Soy Flour (7 g. of protein per 1/4 cup)
1/2 teaspoon Cinnamon
1/8 teaspoon Nutmeg
2 Tablespoons Almond Butter
1 Tablespoon Cold Butter
1/2 teaspoon Baking Powder
1/4 cup Pecans, chopped
1 egg, beaten
1 Banana, mashed
1 Tablespoon Sugar Free Torani Syrup (I used Caramel)

Mash banana and beat egg and set both aside. In a mini food processor whiz almonds, oats, soy flour, cinnamon, nutmeg, baking powder till fine. Add almond butter and butter and whiz again till incorporated. Add to egg and banana mixture. Add SF Torani syrup and chopped pecans. Mix well.


Pat with a fork into 5 x 7" baking dish that has been lined with parchment paper. Bake at 350 for 30 minutes. Cool on wire rack.


Cut into 6-8 squares. Drizzle with Caramel Drizzle or spread with SF Strawberry Jam.


Caramel Drizzle
15 Sugar Free Caramels (Brach's is one brand that makes them)
1 Tablespoon Vanilla Soy Milk

Nuke SF caramels and soy milk till melted about 30 seconds. Stir to combine. Drizzle over cooled bars.

Thursday, February 14, 2008

Happy Singles Awareness Day

Errr. I mean Happy Valentine's Day.

So all my fellow single friends... Whatcha got planned? As all your friends at work get ostentatious floral displays delivered with gooey love notes attached and discuss their fancy dinner dates.

Green is my favorite color you know.

My plans... I am living vicariously through a romance movie marathon, gobbling up one of my yummy weight loss surgery friendly sugar free desserts and trying not to think too much.

I did hear the story of St. Valentine on the radio today I'm sure I learned it in school but I didn't remember it. It's very cool.

The Roman Emperor Claudius II banned the troops in his Army from marrying believing that married men did not make good soldiers. A priest named Valentine, however, secretly performed marriage ceremonies for the young men and their loves. He was eventually found out and jailed. While in jail awaiting execution he fell in love with the jailer's blind daughter. Valentine prayed for the girl and her sight was restored. On the evening before his execution, he wrote the first "valentine" himself, addressed to his beloved the note was signed: "From your Valentine."

Have a great day! Just think... we can look forward to tomorrow and hearing about how those dates went and admiring everyone's pretty new diamond necklaces... GREAT.

Listening to:

Tuesday, February 12, 2008

Cramps and Cabbage

I had a headache and cramps from hell yesterday so I decided to go to the movies to try and get my mind off feeling like I wanted to carve my ovaries out of my body with a dull spoon. I went to the cheapy movie theater ($3 - 2nd run flicks) to see "P.S. I love you." Sad movie. I cried. Soooo I left the theater with my cramps from hell, a gnarly headache, a red blotchy face and all stuffed up. So much for that plan. Thankfully, I made this casserole before I left so dinner would be practically done when I got home. I was very glad I did because my headache turned in to a full fledged migraine. Ughhh.

I had a cabbage rolling around in my veggie bin that I needed to use. This is what I came up with. It was yummy.


Shelly's Beef and Cabbage Casserole

3 cups Cooked Cabbage, chopped
1 pound Ground Beef
3 cloves Garlic
1 Yellow Onion, chopped
2 Green Onions, chopped
1 Bell Pepper, chopped (I used a yellow one)
1/2 cup Sour Cream
1 can Cream of Celery Soup, undiluted
1 1/2 cups shredded Mexican Blend Cheese, divided use
1/2 teaspoon Poultry Seasoning
1 teaspoon Kosher Salt
a few twists of Black Pepper
2 Tablespoons Italian Style Dry Bread Crumbs

Cook cabbage until tender. Drain well. Saute onions and pepper till golden. Add garlic cook 1 minute more. Saute ground beef till no longer pink. Drain and set aside. Combine cooked veggies, cooked beef, sour cream, soup, 1 cup of the cheese, and the seasonings. Spread mixture into a baking dish and sprinkle with remaining cheese and bread crumbs. Bake at 350 for 35 minutes or till golden.

Sunday, February 10, 2008

Beach picnic

I threw this salad together this morning and headed to the beach.


Shelly's Cannelini and Avocado Salad

1 can (15 oz.) Cannelini beans, drained and rinsed
2 Avocados, diced
2 Tomatoes, diced
1/4 of a small Red Onion, diced
1 Tablespoon Cilantro, chopped
a few twists of freshly ground Black Pepper
Kosher Salt to taste
Store bought Balsamic Dressing

Combine ingredients with enough dressing to moisten. Can also be made with leftover grilled chicken breast, cold shrimp or salmon to bump up the protein. You can eat it just as it is like I did or spoon on top of a green salad or it can also be served in a tortilla wrap.


My picnic was complete with Cold Cut Roll-ups and Italian Cracker Jack.

Here I am eating my Italian Cracker Jack...


My friends like it too...


It was 75 degrees today. When God gives you a gift like this in February you have to go to the beach. There are no options. I stared at the ocean, listened to my Ipod and breathed deep.



Good day.

Saturday, February 9, 2008

Lunch

It's been awhile since I've put up some Pizza Porn. So here's today's Tortilla Pizza lunch...





After the Farmer's Market, I went to Baron's a local store with a really extensive olive bar. I picked out some roasted eggplant slices and few red & yellow sun dried tomatoes which when I came home became pizza toppings along with a slice of provolone cheese, a few small dollops of ricotta, a grating of parmesan and some torn fresh basil on a Mission Carb Balance Whole Wheat Fajita Size Tortilla.

Yummy.

More Eggface Pizza Porn including the how to's (temp and time)

G is for...

Fat Chick version

G is for the "Girls" - I really liked being a big boobed girl. Big boobs are great in cold weather. They make the best hand warmers. They also have their uses in the summer. My permanently attached floatation devices kept me safe in the deep end of any pool. They were convenient for storing items too. I once hid my keys, a pack of cigarettes, and a disposable camera underneath them when going through security at the Dave Matthews concert. That was great.

Having big boobs wasn't all glitter and sunshine though...

They seemed to have some sort of magnetic energy that attracted pasta sauces, nacho cheese and soup and always when I was dressed to impress. Shout Wipes are your friend. They also really liked movie theatre popcorn. Often after a movie I'd come home and undress only to find a small collection of popcorn had escaped my hungry munching by hiding out in my bra.

Now come to find out I actually wasn't a "big boobed girl" after all.

After losing -147 with weight loss surgery I was left with two empty tube socks I had to roll up and tuck into my bra. When I went in for my plastic surgery consult I asked my plastic surgeon about implants versus just a lift and he told me without implants I could expect to be a B (maybe). B?????

I said but Dr. Q "I've always been a big boobed girl" to which he said, "No Michelle that was fat. You were a fat boobed girl."

B???? Me. Oh no that wouldn't do...


Post Gastric Bypass (and a little nip & tuck) Version

They're Back!



If you are wondering what this entry is all about catch up here.

Friday, February 8, 2008

T.D.F. Dessert

OK So I love Strawberry Cheesecake and my Strawberry Ricotta Custards were super yummy but I was thinking what was the one cheesecake I just went crazy over when I went to The Cheesecake Factory... you know the one you order in the beginning of the meal and set aside just in case they sell out before you are ready for dessert. For me it was their Dutch Apple Caramel Cheesecake. So this afternoon I was determined to recreate a post weight loss surgery friendly version.

Oh yeah T.D.F. (to die for!!!!)

This one is guaranteed to make you swoon.


Shelly's Caramel Apple Ricotta Custard

6 ounces Cream Cheese, softened
1/3 cup fresh Ricotta Cheese (I used Whole Milk Ricotta)
1 large Egg, plus 1 large Egg White
1 Tablespoon SF Torani Syrup (I used SF Caramel)
1/4 cup Vanilla Soy Milk
1/2 Teaspoon Vanilla Extract
1 Tablespoon No Sugar Added Apple Butter

Sauce:
25 Sugar Free Caramels
3-4 T of Vanilla Soy Milk
25 (about a 1/4 cup) whole toasted Pecans, chopped

Preheat oven to 250. In a heavy-duty mixer, beat cream cheese until smooth and fluffy. Beat in ricotta. Be sure to scrape down sides and bottom. Gradually beat in egg and egg white until smooth. Add apple butter, syrup, vanilla soy milk and vanilla. Beat until well blended. Pour mixture into 4/4-oz ramekins or custard cups. Here's what I use. If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Bake 55-60 minutes or until set. Transfer to a wire rack to cool. Cover and refrigerate until cold at least 3 hours or overnight.

Caramel Nut Sauce:

Whiz pecans in a mini food processor and set aside. Unwrap 25 SF caramels. Place caramels in a microwave safe bowl with 2 T of vanilla soy milk. Microwave on low for 25 seconds stir and another 25 seconds taking out every few seconds to stir. When melted add the crushed nuts and enough vanilla soy milk (about 1-2 Tablespoons) till a sauce consistency is achieved. OR use storebought Smucker's Caramel Sauce. Spoon over chilled custards. Refrigerate till ready to serve.

Wednesday, February 6, 2008

The search is over

New Search Feature

I'm excited. I just added a search feature to the blog which should make it easier for everyone (including me) to find a particular recipe or blog entry.

It's over there <--- on the left below my before & after pics.

Test it out. Type in "Tortilla Pizza" or "Cheese" or some other keyword(s) and it will search all of The World According to Eggface for blog entries that mention those words.

Hope it helps you find what you are looking for.

~Michelle (Eggface)

Tuesday, February 5, 2008

There's nothing wrong with me...

...that a little dessert won't fix.

If you love creme brulee and strawberry cheesecake this is a blend of those two. My experiment worked. Woo Hoo! It's a perfect weight loss surgery friendly Valentine's dessert. Hope you and your sweetie enjoy it. As for me... Cupid's arrow hasn't struck but that's OK because this one's too good to share.


Shelly's Strawberry Ricotta Custard

6 ounces Cream Cheese, softened
1/3 cup fresh Ricotta Cheese (I used Whole Milk Ricotta)
1 large Egg, plus 1 large Egg White
1 Tablespoon SF Torani Syrup (I used SF Caramel)
1/4 cup Vanilla Soy Milk
1/2 Teaspoon Vanilla Extract

8 Red Ripe Strawberries

Preheat oven to 250. In a heavy-duty mixer, beat cream cheese until smooth and fluffy. Beat in ricotta. Be sure to scrape down sides and bottom. Gradually beat in egg and egg white until smooth. Add syrup, vanilla soy milk and vanilla. Beat until well blended. Pour mixture into 4/4-oz ramekins or custard cups. Here's what I use. If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan.


Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Bake 50-55 minutes or until set. Transfer to a wire rack to cool. Cover and refrigerate until cold at least 3 hours or overnight.



Fresh Strawberry Sauce:

Whiz 8 red ripe Strawberries in a mini food processor till sauce consistency. Spoon over custards. If your strawberries aren't that sweet add Splenda to taste. If you want to take an extra step macerate the strawberries in the liqueur of your choice (about 1/4 cup liqueur to a pint of berries) Amaretto would be yummy.

Sunday, February 3, 2008

Hi I'm Eggface and I'm a carb-o-phobe

Not really. I just know: You can't continue the same behavior and expect a different result.

As a post-op I've tried to figure out the why to what got me to the point where I had to re-arrange my guts and am trying to learn from my mistakes. Only you know your triggers, the stuff you don't have control around, the behaviors that brought you to this point. They are different for everyone (overindulgence in simple carbs for ME.) Old habits die hard... it's up to us to put the nail in their coffin.

So I had leftover Italian Crab Bites for dinner last night but I wanted something creamy and comforting to go with. Pre-op I would have made a big batch of Mac & Cheese and had myself a good old-fashioned carb fest but post-op...


Shelly's Squash & Leek Casserole

3 cups sliced yellow Summer Squash or Zucchini (or combo)
1 Leek, sliced (white & light green parts only)
2 Green Onions, chopped
2 cloves Garlic, minced
1/2 cup Sour Cream
1/2 teaspoon Italian Seasoning
1/2 cup Shredded Italian Blend Cheese
1/2 cup Artichoke Hearts (non marinated), chopped fine
1 teaspoon Kosher Salt
a few twists of Black Pepper
2 Tablespoons grated Parmesan
2 Tablespoons Italian dry Bread Crumbs

Saute the leek and green onion till golden. Add garlic cook 1 minute more. Remove from pan and set aside. Saute squash till it just gets a little color and slightly tender. Mix in sour cream, cheese, artichokes, salt and seasonings. Fold in cooked leek mixture. Turn into buttered casserole. Combine bread crumbs and Parmesan. Sprinkle over top of casserole. Bake at 350 degrees about 30-35 minutes or until browned and bubbly.


It was creamy and satisfying like Mac & Cheese but soooo much better for you. It would be awesome with meat or fish as a side dish. I hope you enjoy it.

Who needs pasta?! More Eggface pasta-less alternatives:

Shelly's Grilled Veggie Lasagna
Shelly's Pesto Chicken and Veggies
Shelly's Chicken Cacciatore with Beans

Saturday, February 2, 2008

Apple Crumb Dessert - An Apple A Day

I guess it must be all those damn Valentine hearts and cards in the stores that has put me in the dessert making mode lately. Oooh ;) that didn't sound too bitter and jaded... did it?

Anyway...

They say "an apple a day keeps the doctor away" right?

They didn't say we couldn't top it with crumbs and drizzle it with caramel first.

Weight Loss Surgery Bariatric Recipes Cooking Meals
Shelly's Baked Apple Crumb with Caramel Drizzle

2 Apples, chopped
1/4 teaspoon Cinnamon
1 Tablespoon SF Torani Syrup (I used Caramel)

Topping
1/3 cup Raw Almonds
1/3 cup Steel Cut Quick Cook Oatmeal
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1 Tablespoon SF Torani Syrup (I used Caramel)
1 Tablespoon Almond Butter
1 Tablespoon Cold Butter

Caramel Drizzle (or alternatively Smuckers Caramel Topping)
15 Sugar Free Caramels (Brach's is one brand that makes them)
1 Tablespoon Vanilla Soy Milk

Peel and chop apples. Toss with SF Syrup and Cinnamon and fill 4-4 oz. ramekins. Set aside. Whiz almonds in a mini food processor till fine. Add the rest of the ingredients and whiz again till thoroughly mixed.

Apples Bariatric Surgery Weight Loss Menus
Sprinkle clumps of the topping equally over each ramekin of apples. Bake at 350 for 30 minutes or until golden. Nuke 15 SF caramels and 1 Tablespoon of soy milk till melted. Stir to combine. Drizzle over cooling apple crumb. Serve hot or cold.


More  Eggface Sugar Free Weight Loss Surgery Friendly Desserts

Shelly's Caramel Apple Ricotta Custard
Shelly's Strawberry Ricotta Custard
Shelly's La Dolce Vita Parfaits
Shelly's Strawberry Ricotta Parfait