Wednesday, July 30, 2008

Mmmmango


Shelly's Mango Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1 Tablespoon Sugar Free Torani Vanilla Syrup
1 Tablespoon Sugar Free Torani Mango Syrup
1/2 cup Frozen Mango Chunks, defrosted and chopped

Mix together milk, protein and syrups. 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. 5 minutes before done add the chopped fruit.


You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a tupperware) to set for an hour or so.

Tuesday, July 29, 2008

Road Trip

The Eggface Melting Mama Tour 2008! Seriously.

Come hang out with me (and super cool Melting Mama) we're gonna be cooking, eating, trying new products!!! Should be a blast!

First stop: Philadelphia

October 4, 2008

Main stage speaking presentation from 9:55-10:40am

Enter our exclusive promo codes to score $20.00 off your Philly event tix: MeltingEgg08

***

Next stop: Los Angeles at The 10 Year OH Anniversary Event!

October 31 - November 2, 2008

Main stage speaking presentation on Sunday, November 2nd from 2:25-3:10pm

Promo code for $20.00 off LA event tix: PoachedEgg08


If you are anywhere near these two venues (heck even if you aren't) come hang out with us. We'll be at a table too so come introduce yourself and say hey!

Monday, July 28, 2008

Carrot Cake Protein Ice Cream

Pre-op I used to frequent a Mexican restaurant in my area who has a signature carrot cake on their dessert menu. One day I happened to look up the nutritional information on it and almost died... one slice was 910 calories, 52 grams of fat and 107 grams of carbs. No joke! and I'd eat that after a meal of chips & salsa, tacos, rice & beans... and take an extra piece home for later. Scary!?!

This is soooo good and totally gave me my carrot cake with cream cheese frosting fix in a healthy way.

Protein Powder Weight Loss Sugar Free No Sugar Added Bariatric Surgery Cooking Desserts Diabetic
Shelly's Carrot Cake Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
2 oz. No Sugar Added Strained Carrots Baby Food (half a regular size jar)
2 oz. Cream Cheese
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
2 Tablespoons Walnuts, chopped
2 Tablespoons Raisins

Mix syrup, baby food, cream cheese together. Mix together milk and protein. Add cream cheese carrot mixture. I used this gadget to mix it up. It makes it airy and lump free.... or just blend on super high. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minute before done add the walnuts and raisins. You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a Tupperware) to set for an hour or so.

Highlights of the day:

* Took a super long walk and explored a new area. I stumbled on a new pet store that just opened. I hung out for awhile talking to the owner and scored tons of samples of kitty food to try and tempt my finicky kitty Rose with.

* I freecycled a bunch of things in my garage and they all were picked up. So I have a nice wide open garage now. If you haven't freecycled yet. Check it out. Good karma points, baby.

* Right now. Sipping on Dunkin Donuts home brewed coffee with a splash of Starbuck's SF Cinnamon Dolce Syrup in it (they sell it just ask at the counter) and listening to music...

Listening to: "Free Fallin'" John Mayer

Cauliflower & Leek Casserole

This was a great side dish with my Roast Chicken last night. I think the key to eating chicken post-op is to keep it moist. Having gooey and saucy dishes like this on the side helps to keep things moving in the right direction too.

This casserole heats up very well. I had leftovers for lunch today with Turkey & Swiss Cold Cut Roll-ups.


Shelly's Cauliflower and Leek Casserole

1 small head Cauliflower, parboiled
2 Leeks, sliced (white & light green parts only)
1 Yellow Onion, diced
2 Green Onions, diced
2 cloves Garlic, minced
1/2 teaspoon Oregano
1 teaspoon Kosher Salt
a few twists of Black Pepper
1 (10 3/4 oz.) can of Cream of Chicken Soup
1/2 cup Bruschetta Sauce (I use Trader Joe's but Contadina/Buitoni makes one - find near fresh pasta)
1/4 cup Parmesan, grated

Parboil cauliflower till knife inserts easily but still firm. Drain, break-up into florets and set aside. Saute the leek and onions till golden. Add garlic cook 1 minute more. Add cauliflower back to pan.

Combine soup, bruschetta sauce and seasonings. Add to pan and mix till combined. Turn into Pyrex casserole. Sprinkle Parmesan over top.

Bake at 350 degrees about 30-35 minutes or until browned and bubbly.

If you like this. You might like these other Eggface casseroles:

Shelly's Zucchini and Chicken Bake
Shelly's Squash & Leek Casserole
Shelly's Summer Squash Casserole
Shelly's Poppy Seed Chicken

Sunday, July 27, 2008

Peanut Butter & Jelly Protein Ice Cream

This one is for the kids (or kids at heart like me.) It tastes just like a PB&J sandwich...


Shelly's Peanut Butter & Jelly Protein Ice Cream

1 cup (plus 1/4 cup) Vanilla Soy Milk (or Regular Milk), divided use
2 scoops Vanilla Protein Powder
2 Tablespoon Powdered Peanut Butter (Chike, PB2, etc.)
1 Tablespoon Sugar Free Torani Syrup (any flavor, I used SF Vanilla)
2 Tablespoons Peanuts, chopped
1 Tablespoon Smucker's Sugar Free Strawberry Sauce or Strawberry Simply Fruit, nuked

Mix 1/4 cup Soy milk and PB2 Powdered peanut butter together to reconstitute it. Mix together remaining milk, protein, syrup, and reconstituted PB 2 peanut butter. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just toss it in a blender on super high. Pour into ice cream maker. Follow your machine's instructions for freezing. 1 minute before done add the peanuts. You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a Tupperware) to set for an hour or so. Top with strawberry sauce for PB&J.


Highlights of the day:

* Got to spend some time with an old friend and her daughter. It was her daughter's birthday. She loves to cook so I bought her this.

A little former teacher hint: children will eat anything thing they have a hand in preparing. I had kids eating all sorts of things they made in my class and Mom's saying, "OMG she would never eat that if I gave it to her." It really was just because they took part in the process.

Children are multi sensory learners. With cooking they get to use all of their senses touching, tasting, feeling, smelling, and listening. There's so much for children to learn in the kitchen...

Reading and following a recipe
Vocabulary: saute, chop, dice, dash, grate...
Math: addition, sequencing, fractions, measuring, temperature, time...
Motor skills: scrubbing veggies, pouring liquids, beating eggs, cutting, mixing...
Science: melting, rising, freezing, dissolving, chemistry, physics, cause & effect...
Cultural awareness
Creativity
Learning family history
Making fun childhood memories
but I think the most important reason to cook with kids is that it lays the groundwork for nutrition awareness which will hopefully start those healthy eating habits early.

* Watching a mini Jane Austen marathon today. The ultimate of chick flicks.

* I made a killer casserole side dish to go with a Roast Chicken I'm making tonight for dinner. I'll post the food porn tomorrow.

Listening to: I almost hate to admit it (guilty pleasure) NKOTB "Summertime" on repeat. You know I'm a ex-NYer Long Island born and raised baby so I get a thrill when they say "Jones Beach 1988 c'mon" in the beginning of the song and ummmm yum Joey McIntyre = total hottie. I wasn't a fan as a teen. My crowd beat up NKOTB fans ;) only joking... sort of.

Saturday, July 26, 2008

Roasted Pear Protein Ice Cream


Shelly's Roasted Pear Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1 Tablespoon + 1 teaspoon Sugar Free Torani (I used SF Caramel), divided use
1 teaspoon + 1/2 teaspoon Butter Flavored Extract, divided use
2-3 Tablespoons Pecans, toasted & chopped
1 ripe Pear, roasted & chopped

Toast pecans lightly in a toaster oven or dry pan. Toss with 1 teaspoon of SF Syrup and 1/2 teaspoon butter extract set aside to cool. I pop them in the freezer while the ice cream churns.

Peel and core pear. Place in a Pyrex baking dish. Drizzle with 1 Tablespoon of SF Torani syrup. Roast in the oven, uncovered, at 350 for about 30 minutes or until tender and easily pierced with a knife OR microwave for 3-4 minutes. Chop. Allow to cool.

Mix together milk, protein, 1 Tablespoon syrup and 1 teaspoon extract. 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. 5 minutes before done add the chopped nuts and chopped pear.


You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a tupperware) to set for an hour or so. I topped mine with a drizzle of SF Caramel Sauce (Smucker's)

Friday, July 25, 2008

How I roll...

I have really been wanting to diversify my exercise routine but I know me... any exercise I do has to be fun or it won't happen. I can't bare to spend hours on machines in a sweaty smelly gym. I need the great outdoors. I've been a walker/hiker (30 minutes to 1 hour a day) since week one after surgery but that is pretty much the extent of my exercise routine. Well and the occasional beat the crap out of BOB session I have when I need to work out life's frustrations.

I was soooo inspired by Charlie's beach bike ride adventures. I thought... that sounds perfect. I'll get a bike. I always loved my bike as a child and teen... the sun on my back, wind in my face and all that. It'll work the areas I need to focus on legs and thighs...

BUT and there's a big BUT...

I haven't been on a bike in 15+ years (maybe longer) so of course I decided to buy my bike and christen it with a 5 mile ride (in mid-day 100+ degree summer sun.) That's so me.

Here's me upon arriving home all sweaty and happy on my new bike...

Meet my new ride.

The Great Bike Experiment of 2008 is a success.

Success equals getting home with the bike and me in one piece and looking forward to my next ride.

This is the catalog shot of my Electra Townie 8 speed:

Thursday, July 24, 2008

Protein Ice Cream Recipes: When life gives you lemons...

When life gives you lemons... you make Lemon Meringue Pie Protein Ice Cream. I made a batch of this for dessert last night... well and ummm breakfast this morning. Soooo good. This one would be especially great after a seafood dinner.

Healthy Desserts Protein Powder Recipes Weight Loss Surgery Gastric Bypass Sleeve Food Blog

Shelly's Lemon Meringue Pie Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1 Tablespoon Sugar Free Jello Instant Lemon Pudding Powder, dry
a few drops of Lemon Extract (careful a little goes a long way)
4-6 Sugar Free Lemon Cookies (I used these), broken in pieces
Optional: a little fresh Lemon Zest

Mix together milk, protein, pudding mix, extract and optional zest. 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. 1 minute before done add the crumbled cookies (the faux pie crust.) You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a Tupperware) to set for an hour or so.

I topped it with a little squirt of No Sugar Added Homemade Whipped Cream. 

More Protein Ice Cream Recipes


Sicilian Shepherd's Pie

Last night's dinner...


Shelly's Sicilian Shepherd's Pie (without potatoes)

1 Tablespoon Olive Oil
1 large Yellow Onion, chopped
2-3 cloves of Garlic, diced
1 pound Ground Beef
1 cup Tomato Sauce (I used jarred Rao's Tomato Basil Marinara)
1/2 cup frozen Peas, thawed
1 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper

Topping:
1 large Egg, beaten
2 Tablespoons Butter
2 Tablespoons Flour (I use Oat Flour)
1 cup Milk
2 ounces Cream Cheese
1/2 cup Ricotta Cheese
1/2 teaspoon Kosher Salt
a few twists of Black Pepper

Saute onion till golden. Add garlic. Saute 1 minute more. Remove and set aside. Saute ground beef and cook till no pink is seen. Drain any fats. Add onions and garlic back, sauce, peas, oregano, salt & pepper. Cook for 1 minute.


Pour into Pyrex casserole dish.

Beat the egg and set aside. In a small saucepan, melt 2 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking often, until the mixture is smooth, about 30 seconds. Slowly whisk in the milk and cook until thickened. Lower the heat to low and stir in the cream cheese and ricotta. Season with salt and pepper. Off the heat whisk the egg mixture into the cheese sauce in the saucepan. Pour the sauce over the meat in the casserole dish.

Ready for the oven

Bake at 350 until the top is lightly browned about 40 to 45 minutes. Let cool for 10 minutes before cutting.

If you like this one try:

Shelly's Shepherd's Pie (without potatoes)
Shelly's Southwest Shepherd's Pie (without potatoes)

Wednesday, July 23, 2008

Zucchini and Chicken Bake

If you like my Summer Squash Casserole you will love this one. I upped the protein... more cheese, more eggs, chicken, Fage.

Last night's dinner...


Shelly's Zucchini and Chicken Bake

4 cups Zucchini and/or Summer Squash, sliced
1 Yellow Onion, diced
2 Green Onions, diced
1 can (10 oz.) White Meat Chicken, drained
1 cup Fage Greek Yogurt or Sour Cream (or combo)
1/2 cup Mexican Blend Cheese, shredded
2 Eggs, beaten
1/2 cup Fresh Salsa
1/2 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/4 cup Parmesan cheese, grated

Saute onions and zucchini/squash till golden. Combine chicken, salsa, yogurt/sour cream, shredded cheese, salt, pepper, oregano and eggs in a bowl and mix well. Pour over zucchini and onions and stir to combine. Spoon into a Pyrex casserole dish, sprinkle with Parmesan. Bake at 350 for 30 minutes until bubbly and golden.


Highlights of the day:

* I ordered my bike. It'll be here manana. Sooooo excited.

* The 7th Starbuck's within walking distance (scarily not joking) of my house opened up. This one has a drive thru window. I christened it. Oh for those of you that want to try the Vivanno Smoothie on July 25 & 26th Starbuck's will be giving all registered card holders a freebie. See this blog entry for more info on registering your card.

* Cleaned my desk and office. I work from home (for the most part) so my space can get a little crazy sometimes. I love having an organized space. Note to self: remember this feeling and do it more often... yeah right.

Listening to: "When The World Ends" Dave Matthews Band

Tuesday, July 22, 2008

Root Beer Float Protein Ice Cream

This tastes exactly like a Root Beer Float.

WLSFood WLS Gastric Bypass Bariatric Surgery Recipes Cooking Menus Desserts Sugar Free

Shelly's Root Beer Float Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1 Tablespoon Sugar Free Vanilla Torani Syrup
1/2 cup Diet Root Beer Soda (I used diet IBC)

Mix together milk, protein, syrup and soda. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one blend on super high. Pour into ice cream maker. Follow your machine's instructions for freezing.

National Food Days Weight Loss Sugarfree SF NSA Healthy Recipes
You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a Tupperware) to set for an hour or so till scoopable, nuke 10 seconds if it gets too hard. Topped with Homemade No Sugar Added Whipped Cream and a Cherry (of course)

Shelly's Homemade No Sugar Added Whipped Cream

1 cup Whipping Cream
1 Tablespoon Sugar Free Torani Syrup (any flavor will do) 

Whisk till well combined. 
Every batch I make a new flavor: SF Vanilla, SF Coconut, SF Almond, if you want pink cream add Sugar Free RaspberryFill whipping cream to the fill line of the whipper. Screw on the top. Insert the CO2 cartridge till it empties, unscrew that. Put the nozzle on, shake a few times and squirt away. It makes a ton, store it in the fridge for up to 10 days just give it another few shakes before squirting. Great on berries, shakes and smoothies, crepes

Crabtastic Black Bean Salad

I had a leftover ear of BBQ'd corn I didn't want to go to waste so I shucked it and came up with this salad. It's an adaptation of a bowl of "chowda" I ate when I was in Boston.

If you want a really fun vacation go to Boston.

Loads to do and see. If your hotel is central you really don't need a car. It's a great walking city (the Freedom Trail) and there is always the T (the subway system - they have a 7 day pass thingee that gives you unlimited travel for $15.) The T has stops at practically everything you would want to see. If I didn't live here. I'd live there. Love that city!

The chowda was wicked good and so is this...


Shelly's Corn, Crab and Black Bean Salad

1 ear of BBQ'd Corn Kernels, shucked
1 (6 oz.) can Crabmeat, drained
1 (15 oz. can) Black Beans, drained & rinsed
1/4 Red Onion, diced
2 Green Onions, diced
1/2 Cucumber, diced
1/2 cup fresh Salsa
2-3 Tablespoons store bought Balsamic Vinaigrette
1/2 teaspoon Kosher Salt
a few twists of Black Pepper

Grill fresh corn and shuck it. Combine corn, beans, crabmeat, onions, and cucumber. Add the salsa and dressing. Season. Mix well. Serve chilled as is, stuffed in an avocado or tomato half or scoop on top a lettuce salad.

You could replace the crabmeat with cold grilled shrimp, grilled chicken breast or smoked or canned tuna. This one is a great one for a picnic (no mayo to spoil.)

Next time you BBQ throw an extra corn on the grill and plan ahead to make this salad for lunch the next day. If you don't have fresh corn, canned or frozen will work too. Trader Joe's Roasted Corn (freezer section) would be great and will be what I use in the winter when the good stuff is out of season. If you can't do corn... add more chopped cucumber or toss in some chopped avocado.


Other Eggface Crabtastic dishes:

Shelly's Crab Stuffed Mushrooms
Shelly's Crab Stuffed Mushroom Bake
Shelly's Roasted Veggie & Crab Casserole
Shelly's Italian Crab Bites


Listening to: In honor of Boston ;) "Rascal King" The Mighty Mighty Bosstones. I have a huuuuuge crush on Dicky Barrett. I've met him a few times after shows and he's so nice. Hmmm and single... Hey Dicky call me.

Sunday, July 20, 2008

Blueberries: The Fountain of Yoot?

I bought some gorgeous blueberries at the Farmer's Market and decided to make up a batch of Blueberry Cheesecake Protein Ice Cream.

Blueberries have soooo many health benefits including the highest antioxidant level of any fruit. The FDA or USDA (one of those acronyms) put out a report that said blueberries may also have anti-aging properties. Apparently little mice fed blueberries for a period of time were sharper at mice tasks than blueberry-less mice. <:3 br="">Looks like I got your fountain of yoot right here, baby.

Protein Powder Weight Loss Bariatric Surgery Sugarfree Sugar Free Healthy
Shelly's Blueberry Cheesecake Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1 Tablespoon Sugar Free Cheesecake Jello Pudding Mix, dry
1 Tablespoon Cream Cheese
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla), divided use
1 Tablespoon Water
1 cup fresh Blueberries (yields 1/2 cup of blueberry goo after cooking)

Mix blueberries, water and 1 Tablespoon of the syrup. Heat until blueberries begin to burst about 3-4 minutes. Set aside to cool. I pop it in the freezer while the ice cream churns.

Mix together milk, protein, 1 Tablespoon syrup, pudding mix, and cream cheese. 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. 5 minutes before done add the blueberry goo. You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a Tupperware) to set for an hour or so.

July is National Blueberry Month.

Shelly's Blueberry 5 Minute Protein Mug Cake
Shelly's Apple Blueberry Crumb
Shelly's Red, White & Blue Strawberry Cannoli
Shelly's Blueberry Oat Bars
Shelly's Blueberry Cottage Cheese Pancakes
Shelly's Blueberry Muffin Protein Shake
Shelly's Baked Blueberry Pancake

Saturday, July 19, 2008

What's in my fridge?

You can tell a lot about a woman by what she carries in her purse. Is she ready for anything like MacGyver? Is she one giant jumbled mess of fuzzy candy and receipts from 2004? Is she a minimalist carrying only the bare essentials?

I believe the same holds true for your refrigerator.

The other day I posted this web site. People from all over the world send in pictures of the inside of their refrigerators. It's bizarrely fascinating...

Half eaten boxes of KFC and pizza boxes or tons of fresh veggies and fruit?
Is it packed to the gills or practically empty?
Which brands do they prefer?
Who needs 6 jars of mustard? and why?

I figured it would be a little too voyeuristic if I didn't share mine. The old "you show me yours. I'll show you mine" idea. So here's my fridge...

I have my Before (Size 28) and After picture on the side of the fridge as a reminder. It helps me to not snack (most days.) I first did this when I got to Size 18 and made a new one last month at size 6.

A few of my obsessions are pictured: Sweet Leaf Diet Original Ice Tea, Sugar Free Land o Lakes Whipped Cream, Justin's Almond Butter, Fage 2% Greek Yogurt, Cottage Cheese & Pineapple, Mission Carb Balance Whole Wheat Tortillas, Trader Joe's Bruschetta Sauce...

Strangest item: I have a giant jar of maraschino cherries (despite my traumatic 10th birthday experience)

Item I've had the longest: An unopened can of coconut juice I've been meaning to try. Does this expire?

Latest addition: I just bought the summer squash, zucchini and peaches today at the Farmer's Market.



Hi, my name is Eggface and I'm a cheese-o-holic. At any given time I have 10+ types of cheese in my fridge.

The current list: Asiago Pressato (current favorite), Myzithra, Parmesan Reggiano (the good stuff), Parmesan (the cheaper stuff for cooking), Smoked Mozzarella, Regular Mozzarella, Mascarpone, Cotija, Gouda, Edam, Pecorino Romano, Provolone, Tomato Basil Feta, Swirly Cheese Sticks, Cream Cheese, Cottage Cheese, Ricotta and a few bags of Shredded Stuff for cooking, oh and some Kraft American Singles for my kitty Rose (her favorite). I might have missed a few. It's a bizarre addiction.

This must say something about me...

I OCD on cheese.

I'm afraid there may be a cheese shortage and I'm making sure I have my supply.

I was sad as a child when hearing the lyrics "the cheese stands alone" in the "Farmer in the Dell" and vowed never to have MY cheese stand alone ;)

Who knows?

Well that's it. This concludes the Eggface Summer Fridge Tour.

I didn't do the freezer that's just too crowded and unorganized and full of Protein Ice Cream.

Friday, July 18, 2008

Vivanno


I tried the new Starbuck's Banana Chocolate Vivanno Smoothie yesterday. I had them change the milk to Soy and I added a shot of espresso. It was tasty. Not TDF (to die for) tasty. So I doubt I'll get another.

From the Starbuck's web site: Banana Chocolate is made with a whole banana blended with our proprietary Protein & Fiber Powder, 2% milk (I changed this), mocha sauce and ice.

They also have an Orange Mango Banana Blend (I didn't try it)

Here's the nut info (with added espresso, no milk change)

Serving Size 16 fl. oz.
Amt Per Serving

Calories 260
Fat Calories 40
Total Fat 4.5 g.
Saturated Fat 2.5 g.
Trans Fat 0
Cholesterol 15 mg.
Sodium 160 mg.
Total Carbohydrates 42 g. (bananas will do this)
Fiber 5 g.
Sugars 26 g. (sugars are high - most natural from the milk/banana some not mocha sauce/protein)
Protein 20 g.
Vitamin A 10%
Vitamin C 15%
Calcium 20%
Iron 15%
Caffeine 90 mg.

If you are a dumper I'd watch it with this one. I've only dumped 3 times in 2 years so I didn't think that would be an issue. It wasn't.

Here's my Post WLS Starbuck's Survival Guide.

I have a recipe for a Mocha Freeze... toss a banana 1/2 in it and you'll have the same flavors with waaaay less calories and sugars.

I'll stick to my SF Cinnamon Dolce Soy Latte with no whippage and eat a cheese stick... way more protein and less carbs.

Sorry Starbuck's. I know you are struggling to find your place in this new economic picture. My advice: quit adding new crap to the menu. Knock a $1 off the price of all your drinks and your issues will be solved. Oh and play some better music than that hideous jazzy crap that makes us want to run for the hills.

Apparently my word of the day = crap. Which seems appropriate since if you are a dumper and drink this that's exactly what you may do.

Thursday, July 17, 2008

Butter Pecan

My favorite so far (yeah I know I've said that before)


Shelly's Butter Pecan Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1 Tablespoon + 1 teaspoon Sugar Free Torani (I used SF Vanilla), divided use
1 teaspoon + 1/2 teaspoon Butter Flavored Extract, divided use
2-3 Tablespoons Pecans, toasted and chopped

Toast pecans lightly in a toaster oven or dry pan. Toss with 1 teaspoon of SF Syrup and 1/2 teaspoon butter extract set aside to cool. I pop them in the freezer while the ice cream churns.

Mix together milk, protein, 1 Tablespoon syrup and 1 teaspoon extract. 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. 5 minutes before done add the chopped nuts. You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a tupperware) to set for an hour or so.

No excuse


I made a chicken version of my Mexican Beef & Bean Bake from the other day. It was yummy. Not sure which is my favorite. I made the beef version because I was needing a comfort food casserole during a bad migraine bout but I was feeling pretty good yesterday. So yeah I have no real excuse for my cheesy, gooey comfort casserole making.

Hmmm... the state of the economy, global warming, my love life.

There you go. An excuse.

Shelly's Mexican Chicken & Bean Bake

7-8 Chicken Tenders (Boneless, Breast Portions), cubed
1 Yellow Onion, diced
3 Green Onions, diced
2 cloves Garlic, minced
2 small Yellow Squash, sliced
1 can (15 oz.) Pinto Beans, rinsed & drained
1 can (15 oz.) Red Kidney Beans, rinsed & drained
1 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 can (10 3/4 oz.) Creamy Ranchero Tomato, Southwest, Mexican, or Nacho Cheese Soup
1/2 cup Sour Cream or Fage Greek Yogurt
1/2 cup Shredded Mexican Blend Cheese

Saute chicken till golden. Set aside. Saute onions till golden. Add squash and garlic and steam saute with the lid on for 5 minutes. Turning often. Set aside. Add veggies to chicken and all remaining ingredients (except cheese). Mix till combined and pour into Pyrex casserole dish. Top with shredded cheese. Bake for 30 minutes at 350.

Ready for the oven


Highlights of the day:

* Wonderful blog readers that make my day sending me awesome things like this. Thank you DCY (a fellow gastric bypass post-op sharing her journey.)

* Finding this site. I know I'm sick. It reminds me of that old Food Network (aka the Food Porn Channel) show "Doorknock Dinners" where Gordon Elliot and a chef would show up at your door and use your pantry and fridge items to make a gourmet meal. I think that show turned me into a pantry hoarder. I wanted to be ready in case Gordon came a-knocking. Yessss as a matter of fact Gordon I've got your sun dried tomato pesto and artichoke hearts right heeeeeere. Look at me America: I'm Martha flipping Stewart. Booyah!

* Let the countdown begin. Grey's Anatomy Season Five 2-hour Premiere Thursday, September 25. If Rose is pregnant I'm turning off the set.


Listening to: "My Stupid Mouth" John Mayer

Wednesday, July 16, 2008

Caramel Apple Protein Ice Cream

Last night I made up a batch of Protein Ice Cream that just screamed Fall... maybe it was wishful thinking because we are kissing the triple digits here again ughhh and I'm longing for sweater weather.


Shelly's Caramel Apple Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1 Tablespoon Sugar Free Torani (I used SF Caramel)
1 Tablespoon NSA Apple Butter
Optional: 1 teaspoon SF Caramel Sauce (I used Smuckers), nuked

Mix together milk, protein, syrup and apple butter. 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. You can eat it right away it is soft serve-ish but I like to put it in the freezer to set for an hour or so. Optional: I topped my sundae with 1 teaspoon of SF Caramel Sauce that I nuked for 20 seconds.

I took a small ice cream scoop and made little ice cream sandwiches out of this flavor too. Soooo good with those Cinnamon Sugar Soy Crisps I heart... Cinnamon Apple Caramel... oh yeah.

Other Caramel Apple Eggface Recipes:

Shelly's Caramel Apple Oat Bars
Shelly's Caramel Apple Cottage Cheese Pancakes
Shelly's Caramel Apple Ricotta Custard

This Protein Ice Cream would also be a perfect topper to one of my Baked Apple Crumbs.

Tuesday, July 15, 2008

Happy Bacon

For those of you that shop at my favorite French boutique Tarjay ;) You might have spotted this bag they were selling with my Eggface likeness on it. I thought it was super cute and picked one up but the more I looked at it the more I thought... that bacon is indifferent. I need happy bacon.

So my Mum and I worked on this...

Happy Bacon

Wanna see some of my other creations? My bags

No groovy prize inside

No decoder ring or spinning top but still very yummy.


I got a sample of Kay's Naturals Better Balance Honey Almond Protein Cereal in the mail the other day. I tossed it in my bag and when I was hanging out at the beach I munched away. This stuff is great. Sweet and nutty, super crunchy. It looks sort of like Honey Nut Cheerios but tastes soooo much better. Don't be frightened off by the Protein Cereal name... you don't taste protein at all.

I can see myself sprinkling it on some yogurt or with a splash of soy milk when I need my bowl of cereal and milk fix but I especially like having another protein snack/small meal I can toss in my bag when I'm on the go and want a little crunchy treat.

They come in convenient 1 oz. bags which doesn't sound like a lot but really it was a pretty big portion (a lot of little O's in an ounce.) I ate about 1/3 of the bag (dry) and was full. So be sure to bring along a Ziploc or little Tupperware container for the leftovers or you'll have little flipping O's swimming around your purse.

Kay's Naturals Better Balance Honey Almond Protein Cereal
Serving size - 1oz bag
Calories 100
Carbohydrates 15g
Dietary Fiber 3g
Sugar 3g
Protein 9g

Ingredients: Soy protein isolate, yellow corn flour, rice natural honey, tapioca flour, inulin, pea fiber, evaporated cane juice, partially defated almond meal, canola oil, cinnamon powder, vanilla extract, natural flavorings, baking powder, double-acting leavening agents, salt.

Also in: French Vanilla, Apple Cinnamon flavors (I'm going to try Apple Cinnamon next)

Verdict: I loved them and ordered a case of 12 packets. I heart the little packet size. Big boxes of cereal stink... by the time I want some again it's stale. These are individual portions so I'll get a crispy one when next I have a hankering for some crunch.

Did I just use hankering in a sentence?

Monday, July 14, 2008

Tiramisu Ice Cream Sandwiches


Shelly's Tiramisu Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
1 scoop Vanilla Protein Powder
1 scoop Click Espresso Protein (If you don't have Click 1 scoop of Chocolate Protein Powder plus a 1/2 teaspoon of Instant Espresso Powder would work)
1/4 cup Mascarpone Cheese
1 Tablespoon Kahlua (yeah I used the real deal but you could also use DaVinci's SF Kahlua Syrup)
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)

Mix Mascarpone, Kahlua and SF Syrup Together. Mix together milk and protein powders together. 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. 5 minutes before done add the flavored mascarpone. You can eat it right away it is soft serve-ish but I like to put it in the freezer to set for an hour or so.

After it set for an hour I used a small ice cream scoop to make Mini Protein Ice Cream Sandwiches with my favorite Newman's Own Organic Cinnamon Sugar Soy Crisps. I left these plain but you could roll the sides in crushed nuts or toasted unsweetened coconut for a different look and taste. Eat them right away or toss them back in the freezer. These are like little bites of heaven. Soooo good!

Whenever I think of Tiramisu I think of that scene in "Sleepless in Seattle" where Jay (Rob Reiner) is helping Sam (Tom Hanks) get back into the dating scene.

Sam Baldwin: What is "tiramisu"?
Jay: You'll find out.
Sam: Well, what is it?
Jay: You'll see!
Sam: Some woman is gonna want me to do it to her and I'm not gonna know what it is!

Sunday, July 13, 2008

Weekend Wrap-Up

I had a great weekend but I'm so wiped.

Saturday I got up early and went to the Farmer's Market as usual but I just ran around quick and hit my favorite stalls getting the necessities (my Mum's Austrian Fruit Bread she's been without it for 2 weeks with my birthday and last week the stall wasn't there), some corn (got to get it while it's still summer), onions and garlic, pluots (I'm loving these), cherries (need my ice cream supplies) and some apples (I'm jonesing for a sliced Apple and Almond Butter.) We unloaded at home and took off to the beach.

I had read about an Italian Festa that was being held and I wanted to hit a bike shop in the area.

The Italian Festa was ummm cute... remember I'm a NY girl so Festas are big dealios. This was a handful of Italian themed booths but hey I smelled some yummy Italian food smells and almost got into a fist fight with some guy... perfect.

Like how I slipped that one in.

This complete ass insulted my culture and had he not just walked away with his tail between his legs and come back with another comment I would have had to have given him a colonoscopy with my foot.

The story: We both walked up to a booth selling t-shirts and license plate surrounds, "He picks up one that says, "You can bet your culo I'm Italian" and says to me, "Do you know what culo is?" and I said it's "your butt" and he said, "Figures the Italians would come up with that. Is that the best they could do?" and shook his head in disgust. To which I said, "Yeah I think I'll buy one since I AM ITALIAN and might I add you might not want to insult Italians at an Italian Festa or you might end up with cement shoes." He looked shocked and walked away. Goober.

Anyway...

We walked around for awhile and then went to the Carlsbad Outlets. It's one of my favorite places to shop (Anne Klein, Calvin Klein, Tommy Hilfiger, yeah this is the one with the Coach outlet... I was good though no purses were purchased I'm saving $ for my bike) I was so hurting for clothes... literally I was working off 2 pairs of jeans that fit and 2 shirts (that are slightly too big) OK don't get me wrong I love that I am smaller but seriously those that are pre-op reading start saving some dough aside now for all the clothes you will have to buy that you will barely be in before they swim on you. I have been super careful too but you know it gets to a point where they are clown like big. I bought myself 5 shirts, 1 sweater I know it's not sweater weather but I couldn't pass it up (it was green my favorite color) and 1 pair of dress pants. We stayed at the outlets for awhile. They have the BEST Starbuck's for people watching.

Then it was off to the beach. We found killer parking, left the car and walked for miles. We stopped to visit the squirrels that hang out on the rocks and "accidentally" dropped soy nuts...


Here's one of my furry friends eating some of the soy nuts...




We walked into town and went into a few stores... figured I'd give props to my other nationality and stopped at the British Import Store. I bought my Mum some Melon and Ginger Jam which she was super excited to find (her Gram made it when she was little.) I also found a little Natural Foods/Vitamin Shop I didn't know existed and scored a few samples of a new protein powder. I'll let you know what it scores on the monkey's ass meter.

Final stop for the day before heading home was a great bike store. I asked a ton of questions and learned a lot from a super cute guy (too young for me darn it.) I have it narrowed down. Wanna see the strongest contender? an Electra Townie 8 speed

It was an awesome day at the beach.

Today I'm making my Chicken Carbonara Casserole and another batch of Protein Ice Cream (a new flavor from my to-make list) but for the most part avoiding housework and listening to music. I'm going for a walk around the lake later.

Hope everyone is having a great weekend!


Highlights of the day:

* Being able to walk and walk for miles and never once think of sitting down.

* Standing in the fitting room in Anne Klein looking at myself in the mirror in a XSP (extra small petite) dress. Yeah the smallest size in the store... from the largest size (28 and pushing it) in Lane Bryant 2 years ago. Surreal. Thank you God and Dr. A.

* I got some color and it's brown and pretty versus the lobster red shade I normally get. I guess I'm seasoned :)

Listening to: "Hook" Blues Traveler (the lead singer is a fellow Gastric Bypass Surgery post-op woot)

Friday, July 11, 2008

Mint Chocolate Chip


This is what you make when those little Girl Scouts come a-calling with their evil Thin Mints.

Shelly's Mint Chocolate Chip Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1/8 teaspoon Peppermint Extract (careful a little goes a long way)
optional: 1/8 teaspoon Green Food Coloring
2 - 3 Sugar Free Andes or Peppermint Patties, chopped (30 cals a piece)

Mix together milk, protein, extract and optional food coloring. 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. 5 minutes before done add the chopped SF Andes. You can eat it right away it is soft serve-ish but I like to put it in the freezer to set for an hour or so. You can make this without the green food coloring but I grew up on the fake green one and green is my favorite color.


Highlights of the day:

* It's Friday, woot! What are your weekend plans?

* I googled a list of like 500 different Ice Cream flavors so I have my queue set for a whole summer of Protein Ice Cream creations. Apparently July is National Ice Cream Month so I guess this protein ice cream kick I'm on is timely, eh?

Little bit o' trivia: Mint Chocolate Chip is in the Top 5 favorite flavors in the US (Vanilla is #1.)

What does your favorite ice cream flavor say about you?

* It's kind of muggy and gross (not usual for us) so I'm going to walk the mall a few times instead of outside. AC rocks especially when I'm not paying the bill.

Listening to: "Hey Girl" O.A.R.

Thursday, July 10, 2008

Healthy Mexican Food Recipe: Beans and Brains

If you are looking for a Mexican food fix this is definitely one you will want to try. This was super yummy. I hope you enjoy it.

Last night's dinner...

Weight Loss Surgery Bariatric Gastric Bypass Sleeve Recipes RNY WLS VSG Cooking Shelly's Mexican Beef & Bean Bake

1 1/2 lb. Ground Beef (or Turkey or Chicken)
1 Yellow Onion, diced
3 Green Onions, diced
2 cloves Garlic, minced
2 small Zucchini, sliced
1 can (15 oz.) Pinto Beans, rinsed & drained
1 can (15 oz.) Red Kidney Beans, rinsed & drained
1 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 can (10 3/4 oz.) Creamy Ranchero Tomato, Southwest, Mexican, or Nacho Cheese Soup
1/2 cup Sour Cream or Fage Greek Yogurt
1/2 cup Shredded Mexican Blend Cheese

Saute ground beef till no pink is seen and drain any liquids. Set aside. Saute onions till golden. Add zucchini and garlic and steam saute with the lid on for 5 minutes. Turning often. Set aside. Add veggies to beef and all remaining ingredients (except cheese). Mix till combined and pour into Pyrex casserole dish. Top with shredded cheese. Bake for 30 minutes at 350.


Serve as is with a dollop of Fage or sour cream and maybe some sliced avocado or serve it like a Taco Salad scooped on top of a bed of shredded lettuce with chopped tomato, avocado and sour cream. Leftovers would be great with eggs for breakfast.



Other Eggface Mexican Food Fixes:

Shelly's Mexican Chicken and Bean Bake
Shelly's Crock Pot Carnitas
Shelly's Tortilla-less Enchilada Casserole
Shelly's Chili Relleno Casserole with Chicken
Shelly's Chili Cheese Soup

This was a great comfort food dish. I soooo needed it yesterday. Hell I need it today. I'm on Day 2 of a hideous migraine. I spent most of yesterday curled up in a ball in a dark room. I've been treated for migraines for years and I was really hoping that weight loss surgery would help but sadly it's the one condition I had that I carried over as a post-op. I've been on tons of preventative medicines, on-set medicines, I've done the Eastern medicine thing, and the last words involved guinea pig sounding things like drilling holes in my head to extract brain fluids... ummm holes!? yeah... no. I decided I'd be living as a migraine sufferer.

Highlights of the day:

* Whenever the pain pill kicked in.
* This dinner. What is it about gooey, melty cheese that always makes me feel better?
* I'm feeling a little better this morning.

Listening to: "Turn to the Sky" March Violets

See I am feeling better because all yesterday I couldn't listen to my music and I rarely don't have music playing. My loved ones always know it's bad when music stops playing (ooooh hey that's a good song lyric.)

Wednesday, July 9, 2008

Childhood memory (errr trauma)

I only had one "real" Barbie doll. I mostly had my sister's hand-me-down "Fat Tammy" dolls. Tammy was slightly more plus size than real Barbie and when I tried to squeeze her into real Barbie clothes the seams split.


You would have thought this would have traumatized me as a child and made me not gain weight but it obviously had no ill effects on my eating patterns. ;)

I used to stage elaborate scenes where my only real Barbie with her skinny bitch temptress ways would steal Fat Tammy's boyfriend away... who come to find out from searching on eBay was actually Fat Tammy's brother Ted.

I soooooo need therapy for that one.

Tuesday, July 8, 2008

It should be illegal

It's that goooooood.


Shelly's Peanut Butter Cup Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Chocolate Protein Powder
1 Tablespoon Peanut Butter, melted (I used Jif Creamy)
Optional: 3 or 4 Sugar Free Reese's Peanut Butter Cups, chopped

Nuke peanut butter for 25 seconds to thin. Mix together milk, protein & peanut butter. 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. 5 minutes before done add the optional chopped SF Reese's. You can eat it right away it is soft serve-ish but I like to put it in the freezer to set for an hour or so.

Tidbits for dinner

I didn't feel like cooking last night. It's been so hot. So I made a few yummy protein forward snacks and called it a day.

Here's our tidbit dinner...


Turkey & Swiss Roll-ups with Cranberry Cream Cheese - 1 teaspoon of Whipped Cream Cheese mixed with 1 teaspoon of Cranberry Apple Chutney (or NSA Cranberry Sauce) Layer cheese and turkey, smear cranberry cream cheese on turkey and roll up.

Goat Cheese (Chevre) rolled in Crushed Walnuts, Pine Nuts, and Unsweetened Dried Cranberries with celery (also great on Soy Crisps or smeared in the middle of pounded out Chicken Breasts, rolled and baked with tomato sauce.)

My Spinach and Feta Bites (crustless quiches) I used Sun Dried Tomato Pesto instead of chopped tomatoes.

Highlights of the Day:

* Lost another pound on my Protein Ice Cream "diet." Too funny. Seriously though it never fails I bump up the protein and the scale moves. Oooooh and I'm a double hitter now... the extra cylinder for my ice cream maker arrived.

* Speaking of protein... I tried Click Protein that Espresso Protein drink Beth aka Melting Mama reviewed on her blog. I heart it. TY Beth.

If you like strong espresso coffee drinks you will love this. It reminds me of a Cafe Americano. They suggest using 2 scoops and mixing with water but after trying it a few times now I prefer mixing in soy milk (more protein too) and drinking it iced.

Well you know me... I had to throw it through the ice cream maker too. It was a little soupier than regular protein but after firming up for an hour or so in the deep freeze it made a kick ass espresso flavored faux gelato. Wanna see?


If you want to buy some the company is offering a special introductory offer using the following code: Simply enter RnRCLICKOn in the promotional code field and the price is reduced from $19.99 for a 10 serving canister to $17.99. Plus, if you purchase 2 canisters receive FREE shipping. The email says and I quote "Pass it on as this promotion will not last long!"

So yesterday morning I took a scoop of the Click Espresso Ice Cream I made and turned into a frappuccino-like creation in the blender with some soy milk and a squirt of SF Whipped Cream. Oh yeah espresso and protein no wonder I lost a pound I was a little freaking energizer bunny rabbit.

* Jamming on tunes.

Listening to: "Good People" Jack Johnson

Monday, July 7, 2008

Zucchini Pizza Bake

The experimental casserole last night was really tasty. I can see making this at the height of summer when your neighbors with gardens are pawning zucchini off on you faster than you know what to do with.


Shelly's Zucchini Pizza Bake

6 small Zucchinis, shredded
1 Yellow Onion, diced
1/2 cup Parmesan, grated
3 Eggs, beaten
1/2 teaspoon Ground Marjoram
1 cup Ground Beef, browned
16 Pepperoni Slices
1 cup Bruschetta Sauce (I used Trader Joe's brand but Contadina/Buitoni makes one - find it near fresh pasta)
1 cup Ricotta Cheese
1/2 cup Shredded Mozzarella
1 teaspoon Kosher Salt
a few twists of Black Pepper
1 Tablespoon Pizza Seasoning

Saute onion till golden. Set aside. Shred the zucchini and place in a colander. Sprinkle 1/2 teaspoon of the salt on top and let sit for 1/2 hour to drain. Squeeze any excess water out. After it sat in the colander I used a clean kitchen towel and gave it a few good squeezes. Get it as dry as you can.


Mix zucchini and onion together. Pour in beaten eggs, marjoram (get some but if you can't oregano will work), and Parmesan. Stir till combined. Pour into buttered 9x13 Pyrex casserole dish. Bake at 350 for 25 minutes.


Remove from oven and top with beef, pepperoni, sauce, cheeses and rest of the seasonings.


Bake until golden about 25 minutes more. This dish would be great on soft foods (minus the pepperoni) it is very quiche like in texture. I served it with a couple of those Artichoke & 4 Cheese Chicken Patties from Trader Joe's tossed on the grill.


Highlights of the day:

* Got a little project I'm working on for my caterer friend = $$ that along with my stimulus check (if it ever comes... I'm in the freaking last group) should buy me a bicycle.

* Making some yummy stuff for dinner tonight. I'll take some food porn.

* I'm loving Pandora Radio. Have you checked it out yet? I've been jamming all day to random stuff. You type in an artist and they will select music by similar artists.

Listening to: Flesh for Lulu "I go crazy" I totally forgot how much I heart this song.