Saturday, August 30, 2008

More Pizza and Ice Cream Porn

Today's lunch...


Shelly's Mushroom Pesto Tortilla Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with Pesto Sauce, Provolone, Sauteed Mushrooms, Fresh Asiago 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 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 snack...


Shelly's Nutty Orange Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1 Tablespoons Sugar Free Torani Syrup (I used SF Coconut)
2 Tablespoons Unsweetened Coconut, toasted
1 Tablespoon Macadamia Nuts, chopped
1 Tablespoon SF Orange Marmalade (I used Smucker's Simply Fruit)

Mix together milk, protein, syrup & coconut. 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 nuts and marmalade. 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.


I went to the Farmer's Market this morning and was bummed because the Kyoto Grapes people weren't there... they said this week might be the last week for them I guess they just didn't have enough to bother setting up. I bought a bunch of pink lady apples. I'm going to make those little Apple Crumbs I make this week... Mmmm warm Apple Crumb and Cinnamon Protein Ice Cream.

After the FM I went for a long walk. I wanted to get any exercise or movement out of the way earlier... it's been nasty muggy (so not SoCal weather.)

Hope your long weekend (if you get one) is wonderful!


Highlights of the day:

* Pizza and Ice Cream... of course ;)

* Going to have a glass of wine under my electric stars tonight. So I apologize in advance if I drunk text or call any of you.

* Went to coffee this morning and flirted with a total hottie. He looked like a rock star. Soooo out of my league but it was fun.

Listening to: "This Town" O.A.R. Speaking of hottie rock stars... Mmmm Marc Roberge.

Thursday, August 28, 2008

Peanut Butter Yogurt Dip

The apples are ready on one of the trees in my yard. The other day I made a killer Strawberry Dip to dip apple slices in. Today I broke out the PB 2 Powdered Peanut Butter.


Shelly's Peanut Butter Yogurt Dip

2 oz. Fage Greek Yogurt
2 heaping Tablespoons PB2 Powdered Peanut Butter
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
1 Tablespoon Sugar Free Maple Syrup
dash or 2 of Cinnamon

Whiz everything together in a mini food processor till smooth. Top with another dash of cinnamon.

Dipper ideas: Sliced Apples, Pears, Celery, Soy Crisps, Carrots, Fruit Skewers, Cucumber, Whole Strawberries, Banana Chunks.


If you haven't heard of PB2 yet it is basically powdered peanuts. I don't just mean pureed like peanut butter I mean powdered like peanut flour. A very cool product made by Bell Plantation. Use it in protein ice cream, protein shakes, baking, reconstitute it and use it like regular peanut butter. Here's the best part: PB2 has 85% less fat than the regular stuff. It's super high in protein and tastes awesome. Through some process the oil is squeezed out of roasted peanuts and what remains is powdered peanut butter dust. Very cool.

Smallest order is 4 jars ($3.99 a jar) but it has a long shelf life and you'll use it. Trust me. Or get together with a local pal and split an order.


Highlights of the day:

* It's my sister's birthday. She's 16 years older than me. This is a highlight because I'm 16 years younger LOL ;)

* Ass nirvana. Loving my new temperpedic leather office chair. You only get one ass in this lifetime we must treat it right.

* I got some pretty free address labels in the mail and just as I needed some. You know those free ones charities send you with a donate money request. These are so pretty I may actually send them something... and they spelled my name right. Score. Once some charity sent me the prettiest labels with hearts and roses but then spelled my name "Mitchell" Hello?!? like some dude named "Mitchell" would want hearts and roses address labels?!

Listening to: New Order "Ceremony"

Wednesday, August 27, 2008

Infomercials, Assbones, and Fungus

Yep it's 3:30 AM and I'm up.

There is one consolation to this ongoing bout of insomnia I am having... I get to catch up on all the infomercials I miss when I'm asleep. By the way I know Jessica Simpson's Secret and I think I've watched Hip Hop Abs 12 times this week. If I hear "Just Tilt, Tuck, and Tighten" one more time I think I will scream. It does look hella fun though. If this keeps up I might have to buy that one.

So during normal waking hours yesterday I went looking for a new office chair. My chair is dented from my big bum days and now my bony bum hurts like a SOB sitting in the dent. I'm going back to Costco to get the one I saw there. My bum liked it. Brown Leather with Temper-pedic bum cushioning. Ooooh yeah. Ass nirvana.

I came home yesterday and made one of my favorite post-op recipes... one I haven't made in a bit. Crab Stuffed Mushrooms with a Cucumber & Tomato Salad with some of the last of this year's garden tomatoes. They are getting fewer and fewer now. All good things must come to an end.

Wanna see?


These mushrooms are seriously yummy and would be awesome during soft foods. This is one of the dishes that made me feel "normal" early on.

Highlights of the day:

* I'm in love with these cookies. These are perfect for Protein Ice Cream making... just to eat as cookies they are waaaay to hard and dry (well if you like hard and dry they are tasty) but in ice cream they are PERFECT and hold up several days. I use about 4 cookies each batch of ice cream so calorie wise it's pretty darn good.

* I found my Sugar Free Cherry Tic Tacs at Rite Aid. Wooo Hooo. I heart these little suckers.

* Looking forward to... VH1 Classic is devoting the entire Labor Day weekend to the 1980s with "80 Hours of the 80's Videos." The three day event kicks off Friday at 4 PM. I'm breaking out my wayfarers and my jean jacket which will be too big now woot. I was a XL and Size 13 in my teens (now Small and Size 4.) Look here's the obnoxious monster now...


I looked thrilled.

Listening to: "Million Miles Away" The Plimsouls.

Monday, August 25, 2008

Vanilla & Coconut

Feeling like you are experiencing déjà vu? I made the chocolate version earlier today so I had to try the vanilla. OMG I don't know which is better. They both rock! If you have the extra cylinder for your ice cream machine or this baby you could crank out a batch of each and have a double scoop.


Shelly's Vanilla Coconut Cookie 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 White Chocolate)
2 Tablespoons Unsweetened Coconut, toasted
4-6 Sugar Free Coconut Cookies, (I used these) broken into pieces

Toast unsweetened coconut (available at health food stores, organic markets or online) on a cookie sheet in a 350 oven for a few minutes till golden stirring every minute or so. Set aside to cool. Store cooled, extra coconut in a Tupperware. Unsweetened coconut tastes so much better and waaaaay more coco-nutty then that sweetened shredded stuff we are used to.

Mix together milk, coconut, syrup and protein. 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 minute before done add the cookies.


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.

Chocolate & Coconut


Shelly's Chocolate Coconut Cookie Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Chocolate Protein Powder
1 Tablespoon Sugar Free Torani Syrup (I used SF White Chocolate)
2 Tablespoons Unsweetened Coconut, toasted
4-6 Sugar Free Coconut Cookies, (I used these) broken into pieces

Toast unsweetened coconut (available at health food stores, organic markets or online) on a cookie sheet in a 350 oven for a few minutes till golden stirring every minute or so. Set aside to cool. Store cooled, extra coconut in a Tupperware. Unsweetened coconut tastes so much better and waaaaay more coco-nutty then that sweetened shredded stuff we are used to.

Mix together milk, coconut, syrup and protein. 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 minute before done add the cookies. 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.


Well so much for the sleeping situation getting better... it's 1:47 AM. Going to take your suggestions and get some Melatonin today when the rest of the world wakes up.

Sunday, August 24, 2008

My current favorite snack

Simple and soooo good. I can't get enough of it. I can't wait to try it with other fruits...

Shelly's Strawberry Dip

3 oz. Cream Cheese
3 oz. Fage Greek Yogurt
1/4 cup Frozen Strawberries, defrosted
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)

Whiz everything together in a mini food processor till smooth.


Dipper ideas: Sliced Apples, Pears, Celery, Soy Crisps, Carrots, Fruit Skewers, Cucumber, Whole Strawberries.


Highlights of the day:

* I slept till 3:13 AM yesterday and 4:43 AM today. Woot. A little better everyday.

* Mum and I went to coffee last night at the Starbuck's I affectionately call "Stinky Starbucks" it's in a really old building and it smells like a really old building. It's my favorite in town though. There's always something neat to watch... last night there was a parade of innnnnteresting characters including a religious biker gang, some pierced technicolor haired teens and a pretty decent live band within earshot. We would have stayed longer but I was freezing. It was 100 degrees in the day but dropped to 50 something last night. I feel achy and like I'm getting something but I REFUSE to give in to it. I am chomping on Vitamin C's as we speak.

* Made a killer Protein Ice Cream this morning I'll post the recipe a little later. I need to upload the food porn but I'm headed out to see "House Bunny" I need a laugh....

I'm back.

Verdict on the movie: Cute no one is going to win any acting awards but I laughed. While I was at the mall I picked up some more protein powder at GNC... errr $140 later. It's so damn expensive. I hate that store just sell me something at regular price this "...if you buy the vitamins you get it for..., "if you buy 2 you get it for..." is annoying and shady. I always feel screwed. OK what happened to the highlights. End positive... ummm I'm going to go watch the sunset later.

Listening to: "Shake It" Metro Station

Friday, August 22, 2008

Beyond beyond beyond my wildest dreams.

Take a look at this...


Yeah those would be the labels of my new jeans.

From Size 28 to Size 4!!!

Someone pinch me.

I remember thinking pre-op if I could just get to size 18 I'd be so happy and I thought that was reaching for the moon and stars.

Now for the Oscar speech...

Thank you God, Mum, Dr. A, Dr. Q, and the beautiful country and people of Mexico.

Thursday, August 21, 2008

Bites and Something That Bites

Another version for the ever growing Eggface collection of "Bites" aka Crustless Quiches. This bite would be particularly good for breakfast. In fact that is what the leftovers will be tomorrow. Today I served them for lunch with a salad of baby spinach, goat cheese, almonds, and dried cranberries.


Shelly's Ham Fiesta Bites

1/2 Yellow Onion, diced
2 Green Onions, diced
2 cloves Garlic, diced
1/4 lb. (about 4 slices) Ham, diced
5 Eggs
1/4 cup Chopped Tomatoes, drained (I use S&W canned)
1/4 cup Shredded Cheddar Cheese
1/4 cup Diced Green Chilies (I use Ortega canned)
1/2 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Butter/Oil for sauteing

Preheat oven to 350 F. Saute onions till golden. Add garlic and ham saute 1 minute more. Set aside to cool. Mix all ingredients together. Be sure onion mixture has cooled slightly before adding eggs. Spoon (I use a small ice cream scoop) into a greased mini muffin tin. Bake for 30 minutes. Makes 24.




Something That Bites:

I have insomnia again.

I am up everyday at 1 AM (Day 4) yesterday I actually cried because I was so overly tired and frustrated.

I have no trouble falling asleep it's just staying asleep. Like clockwork I wake up and turn over only to see the glowing green alarm clock readout taunting me with 1:17 or 1:23 or some other ungodly hour. I run through some relaxation stuff... making my limbs limp, meditation, sniffing lavender, counting sheep, emu, freaking penguins, whatever... but nope. I am up.

So there I lay staring at the ceiling wide eyed until I give up and get up. I seem to go through this every few months. Remember the 3 AM Pancakes and Casserole week in March around the time I had my second round of plastic surgery.

It's getting me down.

So why is this happening??? I have no clue really. I have the same worries and crap as usual no more, no less. Like every single person in America... money, life, love (lack of), the future, the fact that we're all just hurling towards an apocalypse. Pleasant things like that.

I am trying to curb my coffee consumption after a certain hour so hopefully that will help. I am a coffee addict and I know that doesn't help matters. I'm getting plenty of exercise. Ya'll know I eat well. I go to sleep at around the same time each night, cool room, no TV, etc. I quickly drift off and then BAM.

Well if this keeps up expect some really killer casseroles to come out of it.


Highlights of the Day:

* It's started already... I made one of my favorites: Pastaless Chicken Carbonara Casserole. Wanna See?


* I've got the afternoon free so I'm going to try and take a nap and catch up a little of what I'm missing before I fall down.

* I downloaded some new music. I needed some new walking tunes.

Listening to: All Time Low "Poppin' Champagne" I heart little Blink wannabees.

Tuesday, August 19, 2008

Dinner and the leftovers

Here's 2 super quick meals I do when I don't have time (and/or desire) to really cook but I still want something warm and yummy...


Shelly's Quickie Meatball Bake

16 Mini Cocktail Size (or 8 full size) Meatballs (fully cooked kind)
1 cup good Marinara Sauce (I use jarred Rao's Tomato Basil)
1/4 cup Frozen Peas, optional
1/2 cup Ricotta Cheese
a few sprigs of Fresh Basil, chopped
1/2 teaspoon Oregano (plus a dash for top)
1/2 teaspoon Pizza Seasoning (plus a dash for top)
3 Slices Provolone Cheese
1/4 cup Parmesan, grated

Heat meatballs in sauce for about 5 minutes. Toss in optional peas. Pour into Pyrex dish. Mix ricotta, oregano, basil and pizza seasonings together. Spoon ricotta cheese in dollops over sauce. Place Provolone over that. Sprinkle with seasonings and Parmesan. Bake for 30 minutes until bubbly and golden.

This would be great during the soft stage. Oodles of protein and makes you feel like you are really eating something. I think that is one of the hardest things in the beginning of this journey those first few weeks when you can't really sit down and share a meal with your family. This is a very family friendly meal.

Non-ops could have it as is or made into meatball sandwiches on toasted garlic bread. I usually serve it alone, with a green salad, or with sauteed spinach or cabbage.

I get a lot of what do you do with your leftovers questions. So here's what I did today for lunch with these leftovers...

Take the leftovers and make a Tortilla Pizza.


Nuke the leftovers slightly and then place them on a Mission Carb Balance Whole Wheat Fajita Size Tortilla put a slice of Provolone Cheese, a generous snowfall of Parmesan and Italian Seasoning on top. Pop them in a 375 degree oven for 10 minutes.

Monday, August 18, 2008

Protein Ice Cream Bon Bons

When you can't beat back your inner Martha Stewart. Shit like this happens...

You need:
1 batch of Protein Ice Cream (I used Mint Chocolate Chip)
Mini Ice Cream Scoop
Sugar Free Chocolate Bar
Microwave
Wooden Skewer or Toothpick

Make a batch of protein ice cream following your ice cream maker manufacturer's instructions. When it reaches soft serve transfer it into a tupperware. The ice cream needs to be at the scoopable stage so freeze it for 1-2 hours to firm up. When the protein ice cream is firm enough to scoop use a mini ice cream scoop to scoop mini balls of ice cream. Place them spread apart in a flat tupperware or plate and refreeze for several hours or overnight. Melt Sugar Free Chocolate in microwave. I nuke it in 25 second increments stirring in between. Dip the frozen ice cream balls into the melted chocolate to coat completely. A wooden skewer or toothpick works great for manipulating the frozen balls in the chocolate. Work quickly. Once all balls have been coated thoroughly in the melted chocolate put them back into the freezer for about 30 minutes to set the chocolate.


I know... lunacy but I had to share it. Well I'm off to fold napkins into swans now.

Just kidding.


ETA: Martha need not worry. I can't do swans only chickens...

Sunday, August 17, 2008

Three Cheese & Tomato

I apologize in advance for the keyboards that are destroyed by drooling.


Three Cheese & Tomato Tortilla Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with Pesto Sauce, Fresh Asiago, Mozzarella, Parmesan, Fresh Tomato Slices 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 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.

Go ahead take a slice...


More Eggface Pizza Porn.

Saturday, August 16, 2008

Hunka Hunka Banana Love

Elvis would have loved this one...


Shelly's Chocolate Peanut Butter Banana Protein Ice Cream

1 cup (plus 1/4 cup) Vanilla Soy Milk (or Regular Milk), divided use
2 scoops Chocolate Protein Powder
2 Tablespoons PB 2 Peanut Powder (or Peanut Butter)
1 Banana, mashed
1 Tablespoon Sugar Free Torani Syrup (I used SF White Chocolate)

Mix 1/4 cup milk and PB 2 together till well blended (if you use regular PB nuke it a bit to thin it.) Mix together milk, protein. syrup, banana and reconstituted PB2. 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 (in a Tupperware) to set for an hour.


Little bit o' trivia: It's the anniversary of Elvis's death. According to The Great Food Almanac, the last food that Elvis Presley ate was four scoops of ice cream and 6 chocolate chip cookies. I guess that was a pretty tasty last supper.

Highlights of the Day:

* Got some more of those awesome Kyoto Grapes at the Farmer's Market. They are soooo good totally like drinking Welch's Grape Juice. I also picked up some Prickly Pears too... for those of you on the East Coast. Prickly Pears are the fruit of a cactus. We use them a lot in Sicilian cooking. We call them Ficurinnia. At my last house we had hundreds of them (yellow ones, red ones... the yellow ones are sweetest) I was literally giving them away to strangers on the street. They are crazy spiny and hurt like a SOB if you get them in your skin. The ones at the FM had thankfully been removed. Prickly Pear Protein Ice Cream maybe? Here's this morning's haul. Not too much today just a few things...


* This was a yesterday highlight really but... I had a consultation appointment with a Chiropractor. I've never been to one but I keep being told or reading that adjustments may help my headaches soooo I'm gonna give it a try. It was pretty neat. Just took measurements and stuff like that no actual treatment till next time. I did find out I am 15 lbs. heavier on the right side of my body. That's not the side I would have guessed. I have a slightly fatter left leg so I would have guessed that side but nope. I'm also 2" off kilter. Couldn't be the $17 of coins I carry in my purse? Could it? Errr. Yeah so hopefully a few visits will help. Maybe?

* 68 cent canned bean sale. I am stocked up on legumes.

Listening to: "Babylon" David Gray

Friday, August 15, 2008

Sweet Zucchini Pancakes

What a yummy breakfast I had this morning. I took the savory stuff out of the Zucchini Pancakes I made the other day and added some cinnamon, raisins and other yummy sweet stuff. Soooo good...


Shelly's Sweet Zucchini Pancakes

1 Zucchini, grated
1/2 cup Ricotta Cheese
1/4 cup Multigrain Pancake Mix (I use this)
1 1/2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla but SF Caramel would be great too)
1/2 teaspoon Cinnamon
1/2 teaspoon Pumpkin Pie Spice
1 Egg, beaten
1/4 cup Raisins (I used a combo of black and golden)
2 Tablespoons Unsweetened Coconut, toasted
1 tablespoon Canola Oil

Topping: SF Maple Syrup

Combine all ingredients but oil. Heat oil in a nonstick pan. Drop dollops of zucchini mixture into pan and cook in batches. Flatten with a spatula and cook about three minutes each side till golden. Makes 8 or so.

Take the cooked leftovers let them cool and refrigerate. They would make a great dessert warmed up (either in a toaster oven or nuked 30 seconds) and topped with Carrot Cake or Pumpkin Spice Protein Ice Cream or for breakfast again the next day. They are even tasty cold. Shhh... I snuck one.


Highlights of the day:

* Did some experimental cooking today and they all worked out. That's always nice. For those that are wondering YES I have many kitchen disasters some end up turning out even better than what I intended to cook and some ummm... don't. They don't make the blog ;)

* Read some great quotes today by Leo F. Buscaglia thought I'd share a few of my favorites:

"To love is to risk not being loved in return. To hope is to risk pain. To try is to risk failure, but risk must be taken because the greatest hazard in life is to risk nothing."

"Worry never robs tomorrow of its sorrow, it only saps today of its joy."

"Don't brood. Get on with living and loving. You don't have forever."

"Change is the end result of all true learning."

"What we call the secret of happiness is no more a secret than our willingness to choose life."
Some of these I really need to tattoo to my arm.


Listening to: John Mayer's cover of "Free Fallin" cause it makes me feel good.

Thursday, August 14, 2008

It's National Creamsicle Day!

Seriously it is. Google it.

So to celebrate I made this...

Shelly's Orange Creamsicle Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1/2 a packet of Unsweetened Orange Koolaid (those little 10 cent packets)
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)

Optional topping: Land o Lakes Sugar Free Whipped Cream

Mix together milk, koolaid, syrup and protein. 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 (in a Tupperware) to set for an hour or so.

Tuesday, August 12, 2008

Lasagna

Last night's dinner was a vegetarian morph of two past Eggface recipes. My Grilled Veggie Lasagna and Zucchini Roll-ups (Pastaless Manicotti) I was planning on making the lasagna but forgot to take out the meat and I was too lazy to do the roll-ups so here you go...

Shelly's Grilled Veggie Lasagna (the vegetarian or lazytarian version)

6-8 small Zucchini (or Summer Squash), sliced lengthwise and grilled
1 cup Marinara Sauce (I used jarred Rao's)
1/2 cup Ricotta Cheese
1/2 cup Whipped Cream Cheese
1 Egg, beaten
1 teaspoon Parsley, Chopped
3 leaves Fresh Basil, chopped
1/2 teaspoon Oregano
1/2 teaspoon Pizza Seasoning (a garlic & red pepper blend)
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/2 cup Parmesan Cheese, grated
2 Slices (about 1/8 lb.) Mozzarella, sliced
Olive Oil (for grilling)

Slice the zucchini (or squash) lengthwise, brush with olive oil and grill on the BBQ. Set aside.

Mix ricotta, cream cheese, egg, and seasonings together. Set aside.

Spoon 1/2 of the sauce into a Pyrex dish. Layer 1/2 or the zucchini. Spoon 1/2 Ricotta mixture on top. Sprinkle 1/2 Parmesan. Repeat. Top with more Parmesan and 2 slices of Mozzarella. Bake for 30 minutes at 350 degrees.



Highlights of the day:

* Ate this again today. I heart leftovers.

* Took a nice long walk despite the hideous heat. I always feel accomplished and better after I exercise... it's just getting going that is the hard part.

* I've got a batch of Lemon Meringue Pie one of my favorite Protein Ice Cream flavors in the freezer waiting for me to have dessert.

Listening to: "Get Down Tonight" KC and the Sunshine Band (huge KC fan... my dirty little secret)

Sunday, August 10, 2008

Awesome day

Well today was absolutely AWESOME. I walked forever. I went on a huge hike (cliffs/beach), came back to the beach for a picnic lunch then Mum and I walked a few miles through town.

I am still amazed at the gift I have been given through having weight loss surgery. Just two years ago I was walking the length of the mall and had to stop to rest on a bench several times. Today I was hiking up cliffs!?!

Some pictures from the day:



Picnic at the beach: Pesto Feta Yogurt Dip & Veggies, Cold Cut Roll-ups, leftover Foo Rangoon Bites, Pickles, Dried Fruit and Nuts


Shelly's Pesto Feta Yogurt Dip

1/2 cup Fage Greek Yogurt (I buy the 2%)
2 Tablespoons Store bought Pesto Sauce (I use Trader Joe's but Buitoni/Contadina has one available in most supermarkets near fresh pasta)
2 Tablespoons Feta Cheese, crumbled (I use the Tomato Basil flavor)
1/2 teaspoon Kosher Salt
a few twists of Black Pepper.

Mix together and let sit for a few minutes in the fridge (pack on ice for a picnic.) It's a great dip for beef, fish, chicken, or veggies.


Dinner was at In & Out. A local Southern California burger joint. I rarely do "fast food" but I will treat myself to one of their Single Cheeseburgers every month or so. Regular Eggface readers know I don't do bread (or pasta or rice) so I order it "Protein Style" which is the cheeseburger wrapped in lettuce no bun with grilled onions. Soooo good.



Highlights of the day:

* Spending time with my Mum.

* The amazing gift of weight loss surgery. I am blessed.

* All of the above.

Listening to: U2 "Beautiful Day" of course ;)

Saturday, August 9, 2008

Foo Rangoon Bites

Yesterday was the first day of the Olympic Games in Beijing, China so in honor of that I decided to make a new "bite" (aka crustless quiche.) I took two of my favorite Chinese Food take out items and blended them together. So think Egg Foo Young meets Crab Rangoon. They were really yummy! I had them on there own but they would be a perfect side to a stir fry.


Shelly's Foo Rangoon Bites

1 cup Bean Sprouts
1/2 Red Onion, diced
3 Green Onions, diced
2 cloves Garlic, diced
5 Eggs
2 oz. Cream Cheese, softened
1 Tablespoon Soy Sauce
1 cup Crab Meat, canned, drained
Butter/Oil for sauteing

Preheat oven to 350 F. Saute onions and bean sprouts till golden. Add garlic and saute 1 minute more. Set aside to cool.


Mix crab and cream cheese together. Mix all ingredients together. Be sure onions and sprouts have cooled slightly before adding eggs.


Spoon (I use a small ice cream scoop) into a greased mini muffin tin. Bake for 30 minutes. Makes 24.


Highlights of the day:

* Went to the Farmer's Market. Got some good stuff including a big bunch of Kyoto Grapes that I can't stop eating. OMG these rock! They taste exactly like Welch's Grape Juice. If you find them at your local FM grab some. Don't know if you have a local FM? Click on the link in this post to search your area.

* Had a little romance (that which eludes me) movie marathon... Eternal Sunshine of the Spotless Mind, Can't Buy Me Love. Nice way to spend a HOT Saturday afternoon.

* Going for a $2 Latte tonight after my walk. It's another Starbuck's Registered Card Benefit: If you buy a drink from Starbucks before noon, save your receipt. Go to any Starbuck's after 2pm the same day and present that receipt, you can order any iced grande drink for just $2.


Listening to: "One For The Mockingbird" Cutting Crew

Friday, August 8, 2008

It's Sneak Some Zucchini on Your Neighbor's Front Porch Day!

Seriously it's a holiday.

So I celebrated.


If you were one of my victims errr recipients here's some tasty recipes to make with your gift:

Shelly's Zucchini Pancakes
Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)
Shelly's Sun Dried Tomato & Artichoke Chicken
Shelly's Stuffed Zucchini (Zucchini Ripieni)
Shelly's Zucchini Bites

and 10 other pages of Eggface Zucchini recipes.

Highlights of the Day:

* Thanks to the holiday my veggie bin is empty and ready for the Farmer's Market run manana.

* I made a tasty experiment in honor of the Olympic Games in China starting today. I'll upload the food porn for ya as soon as I can. Think Egg Foo Young meets Crab Rangoon.

* I got rid of three green waste barrels of pine crap today. I love that there are empty houses for sale in the neighborhood.

Listening to: "The Mission Impossible Theme" cause I'm a zucchini ninja!

Protein Ice Cream


The World According to Eggface Protein Ice Cream Page


The Recipes:

Chocolate Caramel Protein Ice Cream

Toasted Coconut Protein Ice Cream

Strawberry Cheesecake Protein Ice Cream

Pistachio Protein Ice Cream


Hawaiian Islands Protein Ice Cream

Cinnamon Oatmeal Cookie Protein Ice Cream

Black Cherry Protein Ice Cream

Peanut Butter Cup Protein Ice Cream

Mint Chocolate Chip Protein Ice Cream


Tiramisu Protein Ice Cream

Caramel Apple Protein Ice Cream

Butter Pecan Protein Ice Cream

Blueberry Cheesecake Protein Ice Cream

Root Beer Float Protein Ice Cream

Lemon Meringue Pie Protein Ice Cream


Roasted Pear Protein Ice Cream

Peanut Butter & Jelly Protein Ice Cream

Carrot Cake Protein Ice Cream

Mango Protein Ice Cream

Key Lime Pie Protein Ice Cream

Pumpkin Spice Protein Ice Cream

Pineapple Coconut Cheesecake Protein Ice Cream

Orange Creamsicle Protein Ice Cream

Chocolate Peanut Butter Banana Protein Ice Cream

Protein Ice Cream Bon Bons

Chocolate Coconut Cookie Protein Ice Cream

Vanilla Coconut Cookie Protein Ice Cream

Nutty Orange Protein Ice Cream

Mochachinno Almond Protein Ice Cream

Apple Pie Protein Ice Cream and Ice Cream Sandwiches

Sweet Potato Pie Protein Ice Cream

Egg Nog Protein Ice Cream

Chocolate and Vanilla Malted Milk Ball Protein Ice Cream

Banana Bread Protein Ice Cream

Strawberry Banana Protein Ice Cream

S'mores Protein Ice Cream

Coffee Toffee Crunch Protein Ice Cream

Black Forest Protein Ice Cream

Cookies & Cream Protein Ice Cream

Banana Split Protein Ice Cream

Blueberry Cobbler Protein Ice Cream

Turtle Cheesecake Protein Ice Cream

Peanut Butter Fudge Swirl Protein Ice Cream

Brownie Protein Ice Cream

Candy Cane Protein Ice Cream & Ice Cream Cake

Almond Cookie Protein Ice Cream

Caramel Swirl Protein Ice Cream and Cake

Mexican Chocolate Protein Ice Cream

Check back I will be adding more flavors as I make them!


Protein Ice Cream Making Success Tips

Equipment I use: Ice Cream Maker (everyday use), Milk Frother





Scary factoid: I actually have made waaaaay more flavors than the ones above... those are just the ones that made the blog.

Think a Dr. might say I'm a bit obsessive when I find something I love??? ;)

Thursday, August 7, 2008

Dinner and Dessert

I met some friends for coffee yesterday and after I left them I strolled around Cost Plus World Market for awhile. I had planned on making Chicken Chop Suey for dinner but picked up a jar of Curry Paste...

Shelly's Curry Chicken

7-8 Chicken Tenders (Boneless, Breast Portions), cubed
1 Yellow Onion, diced
3 Green Onions, diced
4-5 Mushrooms, sliced
2 cups Yellow Squash, sliced
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 1/2 teaspoons Mild Curry Paste (this goes along way)
1/2 can (14 oz.) or 1 cup Chopped Tomatoes, drained
2 cups Grilled Eggplant, chopped

Grill eggplant: slice and brush with olive oil. Grill 4-5 minutes on each side. Chop. Set aside. Saute chicken till golden. Set aside. Saute onions and mushrooms till golden. Add squash and steam saute with the lid on for 5 minutes. Turning often. Add chicken back to pan. Add curry paste, tomatoes, chopped grilled eggplant, salt and pepper. Simmer for 5 minutes with the lid on till warmed through.

Leftovers would be great on a tortilla pizza or in a wrap.

Cut corners and get the grilled eggplant from a deli department olive bar or canned in Middle Eastern markets or grill eggplant on the weekend in preparation for this recipe later in the week. If it isn't BBQ weather cube eggplant, drizzle with olive oil and roast in oven at 425 degrees for 50 minutes.

Curry (even mild) has a little bit of heat. So I needed a cooling dessert after...

Peanut Butter & Jelly Protein Ice Cream Pancakes

PB&J Protein Ice Cream on top of silver dollar size Ricottage Cheese Pancakes with a drizzle of Sugar Free Smucker's Strawberry Topping.


Highlights of the day:

* The huge overgrown pine tree in my front yard has been tamed and at a cut rate price too. Thank goodness for cool guys in the neighborhood.

Of course now I have a huge pile (taller than me) of pine tree crap to get rid of... like 20 green waste barrels worth. Soooo sometime in December I will be free of them.

Shhhh.... the house next door that has been empty and for rent forever (owner lives in Hawaii) is taking part in my pine disposal project this week. Hey, I figure it was his darn overzealous sprinkler system that watered the tree and made it grow so darn big... it's the least he can do.

* I have cramps from hell. How is this a highlight of the day you ask? Well I suppose it could be worse. Though I'm not quite sure how and it would involve nails and vice grips for sure.

* Right now. Coffee. Tunes. Pill I took is kicking in...

Listening to: Depeche Mode "Stripped"

Wednesday, August 6, 2008

Protein Ice Cream Recipes: Pumpkin Eater

Fall Halloween Fitness Health Weight Loss Diet Recipes Bariatric Surgery Cooking
Shelly's Pumpkin Spice Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
2 oz. NSA Pumpkin Puree (or Pumpkin Baby Food)
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
1/2 teaspoon Pumpkin Pie Spice
Optional: 4-6 Sugar Free Gingersnaps or Grahams (or Protein Bar), broken into pieces

Mix together milk, protein. syrup, pumpkin and spice. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just blend it on super high. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the optional protein bar bites or cookies. 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. I topped mine with some Land o Lakes Sugar Free Whipped Cream.


Highlights of the day:

* Went to the 99 cent store. I heart 99 cent stores. I love leaving with three huge bags and only spending $12 :)
* Had coffee with a few OHers. It's always nice to chit chat with others that have had the surgery (or lived the fat life) they just "get it" you know.
* Made a super yummy Chicken Curry dish for dinner tonight. I took food porn so watch for it manana.

Listening to: "Until she comes" The Psychedelic Furs

Tuesday, August 5, 2008

Protein Ice Cream Sandwiches for Breakfast

Ooooooh yeah. I had breakfast this morning...

I made a batch of silver dollar Lemon "Ricottage" Cheese Pancakes added a mini scoop of Pineapple Coconut Cheesecake Protein Ice Cream and voila Tropical Ice Cream Sandwiches.


Shelly's Lemon Ricottage Cheese Pancakes

1/4 cup Ricotta Cheese
1/4 cup Cottage Cheese (I used pre-mixed Pineapple Cottage Cheese)
1 Egg
3 Tablespoons Whole Wheat Flour (I use Arrowhead Mills Multigrain Pancake Mix)
1 Tablespoon Sugar Free Jello brand Lemon Pudding Mix, dry

Whiz ingredients in mini food processor. Spray pan with non-stick spray. Cook on low till golden, flip. Cook till done. Makes 4 small pancakes or 8 silver dollar size.



Shelly's Pineapple Coconut Cheesecake Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
2 Tablespoons Whipped Cream Cheese
2 Tablespoons Sugar Free Torani Syrup (I used SF Coconut)
1/4 cup Crushed Pineapple, drained
2 Tablespoons Unsweetened Coconut, toasted

Mix cream cheese and syrup together. Mix together milk, protein & pineapple. Add cream cheese mixture. I used this gadget to mix it up. It makes it airy and lump free (or blend on super high) Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the coconut. 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.

Yum. What a way to start the day!