Friday, January 30, 2009

Mini Protein Donuts: Time to make the donuts

So yeah every once in awhile I start channeling Martha Freakin' Stewart and sh!t like this happens...


Shelly's Mini Chocolate Protein Donuts

1 cup Almond Flour
1/2 cup Chocolate Protein Powder
1/2 cup Multigrain Pancake Mix
1 teaspoon Baking Powder
1/2 teaspoon Cinnamon
2 Tablespoons Unsweetened Cocoa
1 Egg, beaten
3 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
1 Tablespoon Canola Oil
1/4 cup Water
Super Groovy Mini Donut Pan

Preheat oven to 325. Spray your super groovy mini donut pan with Pam. Mix all ingredients till well combined.

Fill pan 1/2 full with batter.

Bake 8 minutes.

Remove from pan and cool on wire rack. Makes 24 mini donuts.


You can leave them plain but come on now who wants a plain donut???

Shelly's Chocolate Donut Glaze

Sugar Free Chocolate Bar, melted (Amber Lyn makes a great one, or Hershey's SF Chocolate Chips)

Dip cooled donuts into chocolate and then into optional toppings. Allow to set on wire rack.



Topping Ideas
Sugar Free White or Milk Chocolate Donut Glaze
Crushed Sugar Free Candy
Toasted Unsweetened Coconut
Crushed Nuts (Peanuts or Hazelnuts work well)

Sugar Free No Sugar Added Low Carb Protein Powder Recipes

Commence Martha Stewart Exorcism.
Get thee behind me, Martha.
Out, out.
Leave the donuts though.

Thursday, January 29, 2009

Super Bites

I had some leftover Taco Meat mixture from my taco salad and I used it to make a batch of "bites" you know my little crustless quiches.

They were lunch with little green salad today (they are great with soup too) but these (and the 47 other versions I've made... well not quite 47 but pretty damn close) would be a GREAT appetizer for Super Bowl Sunday. You can crank out a ton in no time flat. Just be sure to call them "bites" versus crustless quiches for the manliness factor ;)

Quick, cheap, weight loss surgery friendly (though no one will know) and super yummy!


Shelly's Taco Bites

1 cup of Leftover Taco Salad Meat Mixture (click on link for recipe)
1/2 cup Mexican Blend Cheese, shredded (Monterrey Jack, Jalapeno Jack, Colby or a combo)
5 Eggs, beaten
1/2 teaspoon Kosher Salt
a few twists of Black Pepper

Mix all ingredients together.

Spoon into lightly greased (Pam works great) mini muffin tins.

Bake for 30 minutes at 350. Makes 24.


Other Eggface "Bites" (think crustless quiches):

Shelly's Beef Fiesta Bites
Shelly's Italian Crab Bites
Shelly's Breakfast Bites
Shelly's Pizza Bites
Shelly's Bacon & Swiss Bites
Shelly's Stuffed Pizza Bites
Shelly's Spamtastic Bites with Tropical Dipping Sauce
Shelly's Foo Rangoon Bites
Shelly's Ham Fiesta Bites


Shelly's Spinach & Feta Bites (vegetarian)
Shelly's Artichoke Florentine Bites (vegetarian)
Shelly's Zucchini Bites (vegetarian)
Shelly's Mushroom Bites (vegetarian)
Shelly's Bruschetta Bites (vegetarian)
Shelly's Southwest Bites (vegetarian)

All my bites freeze well. Just defrost in the fridge and reheat. I prefer a toaster oven for reheating but a microwave or regular oven will work fine too.

Wednesday, January 28, 2009

I heart taco salads

I heart taco salads. They remind me of my college years. The cafeteria had killer taco salads. I was Student Body President and my office was right next door to the cafeteria (convenient, eh?) The word would get out it was taco salad day and we'd all hightail it over for one. Here is the way I eat them now minus the rice and almost 400 calorie deep fried tortilla trough err I mean shell.

This is an especially good meal for families as it's super economical and kid-friendly.


Shelly's Shell-less Taco Salad

Salad Greens
1 Yellow Onion, diced
3 Green Onion, diced
3 cloves Garlic, minced
1/2 pound Ground Beef (or Turkey)
1/2 cup Pico de Gallo (in the refrigerated section near fresh salsa)
1 (15 oz. can) Red Kidney Beans, rinsed & drained
1/2 teaspoon Kosher Salt
1/2 teaspoon Seasoning Salt
1/2 teaspoon Southwest Seasoning
Olive Oil for sauteing

Optional toppings:
Shredded Mexican Blend Cheese
Sour Cream or Fage Greek Yogurt
Hot Sauce (I use Cholula)
Avocado
Black Olives
Cilantro
Salsa

Wash and spin greens dry. Set aside. Saute onions till golden. Add garlic and saute 1 minute more. Add beef and brown. Add remaining ingredients.

Cook till warmed through about 5 minutes. Serve on salad greens with any of the optional toppings. Makes plenty for 4 salads but if you don't use all the meat mixture GOOD 'cause I have a GREAT use for the leftovers I will post manana. Super yummy!


Highlights of the Day:

* Got paid a little more than I thought I would for a job I did last week. Woot. So I'm going to treat myself to a haircut and pedicure this week sometime. Gotta have pink girly girl toes. I figure I'll add the rest to my Bux card. I get to work from Bux most days because of their free wifi. My addiction: Sugar Free Cinnamon Dolce Soy Lattes with no whipped cream and no foam. Can't give up all my vices.

* Speaking of addictions. Here's another... I am currently obsessing on these. I mix a little of the 2 flavors. Yum. Here's an online source if you can't find the little suckers in your area. A few satisfies my crunch fix. I keep a little snack size baggie in my purse.

* Right now. Full from a breakfast cooking experiment. Soooo good. I will post later this week. Smelling my coffee perking. Mmmm. Listening to tunes. IMing with my pal Sarah. We are two single girls so we can commiserate. I have a ton of crap to do today though so I better get my ass in gear. In the words of the Duckman... "I'm off like a dirty shirt."

Listening to: "Crossroads" Bone Thugs and Harmony

Tuesday, January 27, 2009

Gung Hay Fat Choy!

To celebrate Chinese New Year yesterday I made this yummy soup for dinner. As I was forming the meatballs I thought... here's a Sicilian girl making Chinese meatballs. It was a kumbaya moment of global togetherness.

Lesson learned: We are more alike than different.

You know I'll bet most of the problems of the world could be solved if we would just have a potluck.

Hear that, Barack? I have a degree in Political Science, I like to cook and I'm looking for a job. I could be your Secretary of Potlucks. You've got the power dude. Make it happen.

Many a true word is spoken in jest.

I hope you enjoy the soup and have the BEST year ever.


Shelly's Chinese New Year Meatball Soup

3 bunches Baby Bok Choy
1/8 cup Dry Bread Crumbs
1/8 cup Milk
3/4 pound Ground Pork
4 Green Onions, diced
1 (4 oz.) can Shitake Mushrooms, well drained
1 1/2 teaspoons Ginger, grated
3 cloves Garlic, crushed
1 Egg, beaten
1/2 teaspoon Kosher Salt
a few twists of Black Pepper to taste
2 teaspoons Sherry
2 Tablespoons Almond Flour
3 Tablespoons Soy Sauce, divided use
3 cups Chicken Broth

Split up and wash the bok choy. Set aside. Soak breadcrumbs in milk for 1 minute. Beat egg. Add egg and soaked breadcrumbs to ground pork. Combine the ground pork all other ingredients (except 2 Tablespoons of the soy sauce and the chicken broth)

Form the ground pork into meatballs. I use an ice cream scoop to keep them fairly uniform.

Brown meatballs on all sides. Heat the chicken broth and the remaining 2 Tablespoons of soy sauce to boiling. Add the meatballs and bok choy.

Simmer 25 minutes until the meatballs are cooked through. Makes 9-10 meatballs.


Other Eggface Chinese Food fixes:

Shelly's Shrimp & Peas Stir Fry
Shelly's Cashew Chicken
Shelly's Chinese Shrimp Packet
Shelly's Chicken Chop Suey
Shelly's Foo Rangoon Bites
Shelly's Chicken Egg Foo Young

Monday, January 26, 2009

Cheater Crème Anglaise

Shhh! Here's my secret to a fancy pants weight loss surgery friendly dessert in less than 5 minutes...


Shelly's Fruit Parfaits with Crème Anglaise (Vanilla Bean Sauce)

Fresh Strawberries, sliced
Fresh Blueberries
Banana, sliced
1 Sugar Free Vanilla Pudding Cup
1 Tablespoon Sugar Free Vanilla Bean or French Vanilla Torani Syrup
contents of a 1/2 Vanilla Bean Pod, scraped

Place fruit into parfait dishes or stem glasses. Split and scrape the seeds from a half of a vanilla bean pod. You want the black smooshy stuff inside the pod.

Mix seeds, pudding cup and SF syrup in a small bowl till well combined. Spoon a dollop of pudding mixture over the top of the fruit. Makes sauce enough for 2 desserts.

If you want to make this a protein snack or breakfast versus a dessert use Fage Greek Yogurt instead of the pudding and top it with Kay's Protein Cereal or sliced almonds.


Highlights of the Day:

* Yesterday was fun. The work was even fun. Although I am country music'd out. Gail loves her twang. The weather didn't really cooperate for an outdoor beach picnic but I got a great parking spot with an ocean view and ate my bean salad and turkey roll-ups watching the waves crash. Perfect.

* These were fun reads thought I'd share...

This chart was hilarious (but if you get easily offended pass on it.) How many calories are burned while having sex. Very detailed and seriously gave me some new ideas... now I just need to find a person to "workout" with ;)

The other article was The 20 Worst Foods in America. As a pre-op I remember eating of few of these. Soooo scary. Thankfully I can't imagine touching one of them now.

* Cleaning out the junk drawer I scored. I found an unused $25 Barnes & Noble gift certificate from last year. So I'm gonna go treat myself to something. Then the lab is open. I'm experimenting with a Chinese dish to celebrate Chinese New Year (the Year of the Ox) Gung Hay Fat Choy! by the way. So if it's blogworthy I'll post it later for ya. If not, I won't. LOL.

Listening to: "Hangin' Around" Counting Crows

Sunday, January 25, 2009

Lunch too good to trade

I could eat salads like this everyday. I love to make a batch and store it in the fridge for a quick and easy lunch or snack. The great thing about bean salads are they get even better the next day when the ingredients get a chance to love on one another for awhile.


Shelly's 4 Bean Salad

1 (15 oz. can) Garbanzo Beans (Chickpeas, Ceci), rinsed & drained
8 oz. Storebought Four Bean Salad in a Vinaigrette Dressing (find in the Deli Department)
1 cup Roasted Veggies (click on link for how to)
1/2 teaspoon Kosher Salt
a few twists of Black Pepper to taste

Mix together. Refrigerate. Pretty simple, eh?


My lunch: a scoop of 4 Bean Salad and a Turkey & Swiss Roll-up. Yum.


Highlights of the Day:

* I'm excited. My Mum and I are planning a trip to the Grand Canyon. I have never been and have always wanted to... probably ever since the Brady Bunch episode when Bobby and Cindy smuggle the Native American boy baked beans in their flashlight.

* Part work day, part fun day. The way life should be. I have a job to do today that is taking me near the ocean so I'm packing this lunch and going to eat it staring at the crashing waves of the blue Pacific. I'm packing lunch today in these because the super cool bento box I ordered hasn't arrived yet.

* Right now. Getting ready to start my day. Listening to tunes. Sipping a cup of coffee with a splash of Sugar Free Irish Cream Torani Syrup because it's National Irish Coffee Day and I am a complete goober that must celebrate all wacky holidays. It was a little too early (even for me) for Whiskey. Maybe later. So this was as close as I could do.

Listening to: "Fix You" Coldplay

Saturday, January 24, 2009

Versatile Veggies

The night before the Farmer's Market I always go through my veggie bin to do a little clean out and take stock of what I have. A lonely eggplant needed some love so I decided to make a big batch of roasted veggies.

Roasted veggies are so versatile. I use them for casseroles, dips, soups, tortilla pizzas and salads.

Eggplant, peeled and cubed
Red Onions, chunked
Bell Peppers, chunked
Olive Oil
Kosher Salt
a few twists of Black Pepper

Preheat oven to 425 degrees. Toss eggplant, onion and peppers with olive oil, salt and pepper and roast in oven for 50 minutes, turning once or twice halfway through cooking time. Set aside to cool. They last several days in the fridge or you can freeze them.


Here's what I did with them...

For Lunch:

Shelly's Roasted Veggie Tortilla Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with Bruschetta Sauce, a slice of Provolone, Roasted Veggies, Asiago Cheese and Italian Seasonings.


For Dinner:

Shelly's Roasted Vegetable Turkey Mini Meatloaf

2 cups Roasted Veggies
1 1/4 pounds Ground Turkey, the average weight of 1 package
1/4 cup Italian Style Dry Bread Crumbs
1/4 cup Milk
1 Egg, beaten
1 Tablespoon Tomato Paste
1 Tablespoon Fresh Parsley, chopped
1 Tablespoon Fresh Basil, chopped
1/2 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper

Whiz 1 1/2 cups (hold 1/2 cup back) roasted veggies in a mini food processor till smooth. Set aside. Soak breadcrumbs in milk for 1 minute. Beat egg. Add egg and soaked breadcrumbs to ground turkey. Add whizzed veggies and all remaining ingredients (including 1/2 cup unwhizzed veggies.) Mix till combined.


Divide into 8 equal mounds. Form into mini meatloaves or if you have this super groovy pan like me use it. Bake for 45 minutes in a 350 degree oven. These freeze well either cooked or uncooked.


Highlights of the Day:

* The house smells amazing when you roast veggies. It's one of my favorite smells. I'm a Sicilian girl so I like when the house smells of garlic and tomato sauce too. Yeah most people like a room to smell like flowers I like it to smell like a bubbling pot of marinara.

* When the rest of the world wakes up I have big plans for the day. Should be a fun yet $ productive weekend. A nice balance.

* Right now. Rocking out to 80's music. Sipping on a cup of English Toffee Cocoa.

No Sugar Added Cocoa, a splash of Sugar Free English Toffee Torani Syrup, Sugar Free Whipped Cream and some crushed SF Butter Toffee Candy sprinkles.

Sugar Free Candy + Ziploc Bag + Meat Mallet + Pent-up Aggression = Sprinkles


Listening to: "Pour Some Sugar On Me" Def Leppard.

Friday, January 23, 2009

Leave the gun. Take the cannoli.

Feeling like a little something sweet last night I whipped up this quick, protein-packed dessert. Think: Inside of a cannoli. It was yummy.


Shelly's Limoncello Ricotta Dessert

1/2 cup Ricotta
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
2 Tablespoons Limoncello (Lemon Liqueur)
Blueberries
Sliced Almonds

Whiz ricotta, syrup and limoncello together in a mini food processor till light and airy. Spoon into glasses and top with berries and nuts. Makes 2.

This is perfect for after an Italian dinner.

Don't have Limoncello? Try another liqueur and fruit combo: Frangelico & Strawberries, Amaretto & Cherries, Grand Marnier & Strawberries.

Yep, there is booze in this dessert but it's 2 T's worth of alcohol for 2 desserts so I doubt anyone will be catching a buzz but you know some Dr's say NO to booze so as always be sure you follow your medical posse's advice.

Other Eggface Ricotta desserts:

Shelly's Roasted Pears with sweetened Ricotta and Caramel
Shelly's Almost No Bake Cheesecake Bites
Shelly's Caramel Apple Ricotta Custard


Highlights of the Day:

* I realized that most of my absolute favorite things to do are free or super cheap. I love that.

"That man is richest whose pleasures are the cheapest."- Henry David Thoreau

* Loving this web site that helps you identify songs heard on TV or in movies. Super cool.

* Right now (despite the ungodly hour I have awoken.) Sipping a cup of hot Ceylon tea with a splash of SF Vanilla Torani. Fuzzy Blanket. Surfing the net. Listening to tunes.

Listening to: "Love Save the Empty" Erin McCarley

Thursday, January 22, 2009

Bean Feast

So yesterday I was cleaning out my pantry at 3 AM ('cause I'm psycho like that) and during that task I established that I apparently am obsessed with buying beans.

The Bean Inventory

7 cans of black beans
7 cans of cannelini beans
7 cans of garbanzo beans
5 cans red kidney beans
5 cans pinquitos beans
1 can butter beans

That is a lot of freaking beans.

So yeah I need to make some bean dishes.

Today for breakfast...


Shelly's Chickpea Patties

1 (15 oz. can) Chickpeas (aka Garbanzo Beans, Ceci), rinsed & drained
4 Green Onions, chopped
1 Egg, beaten
3 Tablespoons Almond Flour/Meal*
1/2 teaspoon Oregano
1/2 teaspoon Ground Cumin
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Olive Oil for sauteing

Place beans and egg in a mini food processor. Pulse, stopping once or twice to scrape down the sides, until smooth. Spoon into bowl and mix remaining ingredients in. The mixture will be kind of moist.


Form into patties (9-10 half dollar size) and saute about 5 minutes carefully flip, flatten and cook until golden brown, 2 to 4 minutes more. Serve with a dollop of Shelly's Greek Sauce. Leftovers heat up great.

You can serve the Chickpea Patties for breakfast like I did as is. For lunch on a bed of Mixed Greens or for dinner as a side to BBQ'd Kabobs. For parties pre-op (former bread eating life) I used to place one in a mini pita pocket with some greens and a dollop of Greek Sauce.

These are straight out of my childhood. They are Sicilian (panelle di ceci) and are a popular street food (sandwiched in bread) in Palermo near where my family is from. They are similar to Falafel so if you like those you will like these. Sicilian cuisine is highly influenced by Persian, Spanish and Greek cuisine as a result of a long history of invasions.

*FYI: Almond meal and flour are both just ground up almonds. Almond flour is most often made with blanched almonds (no skin), whereas almond meal can be made either with whole or blanched almonds. The consistency is like corn meal. I mostly make my own by whizzing raw almonds (skin on) in my mini food processor but this time I had a bag of Almond Meal and used that.


Shelly's Greek Sauce

3 1/2 oz. Fage Greek Yogurt (I use 2%)
2 Tablespoons Tahini (find in the peanut butter section)
2 Tablespoons Fresh Parsley, chopped
2 Tablespoons Fresh Dill, chopped
1/2 of a Cucumber, roughly chopped
1 Green Onion, roughly chopped
1/4 teaspoon Greek Seasoning
1/2 teaspoon Kosher Salt
a few twists of Black Pepper

Whiz all ingredients together in a mini food processor. Great sauce for Chickpea Patties, Kabobs, Veggies.


Highlights of the Day:

* So that's 1 can of beans down and 31 cans to go ;)

* I've been looking for a pink scarf forever and I found one just like a blue one I own and love and it was on clearance. Woot.

* Helping out with a catering gig this weekend that will bring me to the beach but won't take up the whole day so I see a beach walk and picnic with my Mum in my future. That makes me glow with happiness. Planning the menu. Mmmm I'm thinking my Italian Bean Salad. YES! another can.

Listening to: "Circus" Britney Spears I like this song. Go Britney getting your life back on track.

Wednesday, January 21, 2009

One Fish, Two Fish...

This was my lunch today with a pile of sauteed spinach. Yummy.


Shelly's Creamy Crab topped Baked Fish

1 Yellow Onion, diced
4 Green Onions, diced
3 cloves Garlic, minced
1/2 cup storebought Alfredo Sauce (I used bottled Bertolli)
1/2 cup Bruschetta Sauce (found near the fresh pasta)
1 (6 oz. can) Crab Meat, drained
2 pounds (approx.) Fish Fillets (I used Cod but Red Snapper, Sole, Tilapia, Orange Roughy, Flounder, would work great)
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/4 cup Parmesan cheese, grated
pinch or two of Oregano

Preheat oven to 350. Saute onions till golden. Add garlic cook 1 minute more. Mix sauces, veggie mixture and crab together. Arrange fish in a Pyrex casserole dish. Season with salt & pepper. Pour sauce mixture over. Sprinkle with grated cheese and oregano. Bake, uncovered 35 minutes.

Perfect served with sauteed Spinach, Green Beans, or Zucchini. Non-ops could add fettuccine or rice but seriously you do not miss it with a side of veggies. This fish would be a yummy choice in the soft phase. It's got great moisture keeping everything going in the right direction if you know what I'm saying ;)


Highlights of the Day:

* Up at 3 AM this morning I took advantage and organized my pantry. What? Doesn't everyone do that at 3 AM?! LOL seriously though I've been wanting to make a separate shelf for my Sugar Free Syrups. I pulled them all out on the counter first. Think I have enough of them?

I use them all though... Protein Ice Cream, Protein Shakes & Smoothies, Baking and in Coffee and Cocoa. Mmmm.

* Scored full size girly girl freebies at the mall. I'm going to smell irresistible with my new Vera Wang and Ralph Lauren smelly goops. Mum waited on line too and gave me hers. I heart my Mum.

* Thinking this might be a two fish day. I'm in the mood for Sashimi. Fish is so good for us post-ops. Oodles of protein.

Listening to: "Notorious" Notorious B.I.G.

Tuesday, January 20, 2009

Birds for Barack

This is what I'm having for dinner tonight. Yum.


Shelly's Southwest Turkey Mini Meatloaf

1 Yellow Onion, diced
4 Green Onions, diced
3 cloves of Garlic, minced
1 1/4 pounds Ground Turkey, the average weight of 1 package
1/4 cup Italian Style Dry Bread Crumbs
1/4 cup Milk
1 Egg, beaten
1/2 cup Corn, canned or frozen
1/2 cup Black Beans, rinsed & drained
1/2 cup Pico de Gallo (near the salsa in the refrigerated section)
1 Tablespoon Fresh Cilantro, chopped
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Butter/Oil for sauteing

Saute onions till golden. Add garlic cook 1 more minute. Set aside to cool. Soak breadcrumbs in milk for 1 minute. Beat egg. Add egg and soaked breadcrumbs to ground turkey. Add cooled veggies and all remaining ingredients. Mix till combined.


Divide into 8 equal mounds. Form into mini meatloaves or if you have this super groovy pan like me use it. Bake for 45 minutes in a 350 degree oven. These freeze well either cooked or uncooked.

You can serve the meatloaves as is or tonight I'm topping them with sliced avocado and a dollop of Fage Yogurt jazzed up with some Cholula Hot Sauce and making a baby spinach salad to go with.


Other Eggface Mini Meatloaves:

Shelly's Bacon Cheeseburger Turkey Mini Meatloaf
Shelly's Florentine Turkey Mini Meatloaf
Shelly's Italian Artichoke Mini Meatloaf
Shelly's Turkey Mushroom Mini Meatloaf
Shelly's Greek Mini Meatloaf
Shelly's Mexican Mini Meatloaf


Highlights of the Day:

* The Inauguration. Very exciting. I have to say I'm not really feeling the Inaugural Luncheon Menu though. It starts nicely. First course: a seafood stew. Yummy. Then it goes to hell. Second course: a bunch of dead birds in a cherry sauce. My guess Dick Cheney hunted them. If I were Barack or Michelle (loving that the first lady and I have the same name) I'd have some cool secret service dude hooking me up with some DC take-out on the sly. Come on show some love to the new leader of the free world... get the man a burrito.

* Made a Valentine's Day (aka Single's Awareness Day) seasonal table display. It's like a little Love Shrine. LOL I should look up some spells ;) I do have witch shoes or soooo I've been told. Yeah after the Christmas stuff came down the house looked so bare. I needed a little festivity back... even if it is celebrating my least favorite holiday. It looks super cool in the dark. Wanna see?


* Looking forward to dessert tonight. I'm making a batch of Apple Raisin Protein Souffles with warm SF Vanilla Custard.

Listening to: "Family Affair" Mary J. Blige

Monday, January 19, 2009

Microwave Protein Cake Recipes: Chocolate Mint

Chocolate and Mint. I can't get enough of the combo lately and it's been awhile since I made a 5 minute cake. I heart them when I need a quick sweet fix. Cake in 5 minutes you can't beat that?!

If you haven't made one of these... it's like a weight loss surgery friendly Easy Bake Oven cake. Kids think it's magic. So if you have children or grandchildren making one of these cakes with them is a MUST DO.

Microwave Mug Cake Sugar Free Weight Loss Surgery Bariatric Recipes Diabetic Healthy Cake
Shelly's 5 Minute Sugar Free Chocolate Peppermint Cake

1 Egg, beaten
3 Tablespoons Milk (I used Vanilla Soy)
2 Tablespoons Sugar Free Torani Syrup (I used SF Peppermint)
2 Tablespoons Canola Oil
3 Tablespoons Multigrain Pancake Mix
2 Tablespoons Cocoa
1 scoop Chocolate Protein Powder
Pinch salt
1 Measuring Cup or Microwave Safe Mug (I use a 2 cup Pyrex measuring cup)

In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, cocoa, protein powder and salt. Tip dry into wet and stir till combined.

Nuke in microwave on full power for 2 minutes* adding 20 seconds if still wet on top. *Microwaves vary and mine is getting old so I just recently upped the time these cook to 2 minutes and 20 seconds on mine. Let the cake sit for three or so minutes (it pulls away from the sides) before tipping it onto a plate. Yields 4-5 slices. You can serve it warm or I love these cakes when they cool I think they taste even more chocolatey.

Top with SF Chocolate Syrup, SF Whipped Topping and Crushed SF Candy Canes/Starlight Mints, Chocolate Mint Candies or grated SF Andes Mint Chocolate.


More Eggface 5 Minute Cakes:

Shelly's 5 Minute Sugar Free Carrot Cake
Shelly's 5 Minute Sugar Free Chocolate Raspberry Cake
Shelly's 5 Minute Sugar Free Lemon Cake
Shelly's 5 Minute Sugar Free Apple Cinnamon Cake (Nathan's Cake)
Shelly's 5 Minute Sugar Free Almond Joy Cake
Shelly's 5 Minute Sugar Free Banana Caramel Nut Cake (My Favorite)


Highlights of the Day:

* Took my Mum to a Mexican Bar/Restaurant down the street to watch the Steelers game. Really nice crowd. We had a blast drinking Hefeweizen and eating fajitas and killer refried beans. I ran into our awesome fix-it guy from my old school. Who just kept saying things like, "Oh my God, you look beautiful" and "what an amazing change" which made me feel great especially since I wasn't feeling too beautiful or amazing lately. It was a fun night and the Steelers won so I know my pal Erin will be partying.



* Ohhh I've been meaning to mention... for those of you that have been looking unsuccessfully for Max Protein Powder (the only protein powder I use well besides Click Espresso Protein) the company is now selling it on their website.

I use Chocolate or Vanilla Max Protein in all my protein shakes and smoothies, protein ice cream and baking. You can use any protein powder you prefer though most will work fine.

* Right now. Fuzzy blanket. Listening to tunes. AIMing with fellow insomniac pals. Sipping a cup of Candy Cane Cocoa. See I told you I can't get enough of the chocolate mint combo.

Listening to: "Dare You To Move" Switchfoot

Sunday, January 18, 2009

Soup Love

Soups are warm, comforting, cozy and all those things we associate with love. Cradling a bowl of steaming soup in my hands is like a big hug. Feeling a little down this week I needed a bowlful of love.

They say not to seek comfort in food but I say hell I'll find comfort where I can. I just try and make wise choices. A beautiful bowl of vitamin packed soup that is good for my body, mind and soul versus a bag of Doritos. 'Cause there's no love in a bag of Doritos. You know what I'm saying.


Shelly's Cannellini Artichoke Soup

1 Yellow Onion, diced
4 Green Onions, diced
2 small Leeks, chopped (white and light green parts only)
1 can Artichoke Hearts (13.75 oz. can, non-marinated type)
4 cloves garlic, sliced
2 (15 oz.) cans Cannellini Beans, rinsed & drained
2 cups Chicken Broth
2 Tablespoons storebought Pesto Sauce
1 teaspoon Kosher Salt
a few twists of Black Pepper
Olive Oil/Butter for sauteing
Parmesan for top

Saute onions and leeks till golden. Add the artichoke hearts and garlic and cook for another 5 minutes. Add all remaining ingredients and simmer covered till heated through.


Puree using this groovy gadget or transfer in batches to a blender and puree. Serve with a snowfall of parmesan cheese. Made 4 huge bowls.

This soup is super creamy yet contains no cream or milk so it's great for lactose intolerant weight loss surgery post-ops.

Just a reminder: January is National Soup Month.

Here's some more Eggface favorite soups. Hey and soup is also very affordable and we can all use that after the expenses of the holidays.


Highlights of the day:

* Went to the cheapy theater with my Mum yesterday to see "Four Christmases." Super cute. Vince Vaughn (yum) and Reese Witherspoon. Someone I know said ;) LOL that "it wasn't that good" but I really enjoyed it. Mum did too and the popcorn with no butter.

* Got an unexpected $50 in the mail from a rebate thing I sent off months ago. I love when things I forget like that show up.

* Football game this afternoon. You know I have to say I'm kind of getting into it. I used to have a Jane Austen Chick Flick Fest on Super Bowl Sunday in protest of all the testosterone but I'm having second thoughts. This year I may just join the boys in the fun... then go watch Pride and Prejudice.

Listening to: "The Joker" Steve Miller Band

Saturday, January 17, 2009

Baked Ricotta Cups: Version 2

These Baked Ricotta Cups were soooo good the other day I decided to make a meat version...

Shelly's Mushroom & Meatball Baked Ricotta Cups

8 Mushrooms, chopped (I used a combo of white and crimini)
1 cup Ricotta Cheese
1 Egg Yolk
1 Tablespoon Olive Oil (really good stuff)
1/4 cup Parmesan, grated (don't skimp on this either)
2 Tablespoons Fresh Parsley, chopped
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
a pinch of Oregano
4 Turkey Meatballs
Butter/Olive Oil for sauteing

For the topping
1 Egg White
1/4 cup Parmesan, grated
1 Tablespoon Evaporated Milk

Nuke turkey meatballs for about 1 minute 20 seconds just so you can cut them into quarters. Set aside. Saute mushrooms till golden. Set aside. Separate an egg (you'll need both parts.) Mix ricotta, egg yolk, olive oil, parmesan, parsley, and seasonings together. Spread mixture evenly into 4-4 oz. ramekins. Nestle 1 meatball (cut into 4 pieces) in each.

Top with sauteed mushrooms. Beat egg white, parmesan and milk together. Pour a little of the mixture over top of each. Bake 35 minutes at 350.


Highlights of the Day:

* Farmer's Market this morning. Got some good stuff. If you are local go outside today it is absolutely gorgeous out.

* Got the cutest shirt today. Perfect for Valentine's Day. Now I need to find a Valentine (or he needs to find me.)

* Right now. Sitting in Starbucks. Taking advantage of free wifi. Sipping my Sugar Free Cinnamon Dolce Soy Latte w/ no whippage. Listening to one of my favorite songs. They are playing Van Morrison instead of the normal jazzy crap they usually play. Nice.

Listening to: "Into the Mystic" Van Morrison

Friday, January 16, 2009

Cool Product Alert - Roasted Edamame

Seapoint Farms Lightly Salted Roasted Edamame

I heart these little suckers. I didn't at first but seriously they grow on you. Crunchy and nutty. A few satisfies my nut/salty snack mix cravings with less fat and carbs. A good thing too is 12 or so and my jaw is aching and less is always good.

You can eat them as a snack on there own or sprinkle on a salad for a boost of lowfat protein. These are a great on-the-go snack. Toss a handful in a Ziploc baggie in your purse.

They also come in Wasabi flavor for those who like it hot. Locally I bought them at Baron's Marketplace and Sprouts. Here is an online source.

Roasted Edamame (aka Soy Nuts, Roasted Soybeans) are a super source of protein, containing all 8 essential amino acids. One serving provides 14 grams of soy protein and only 2 net carbohydrates.

Nutritional Information:

Serving size – 1/4 cup
Calories per serving – 130
Total fat – 4g
Sodium – 150mg
Total carbohydrate – 10g (8g fiber, 1g sugars)
Protein – 14g

WARNING: Creatures great and small love these. I was once attacked by a pack of wild squirrels for my roasted edamame. So proceed with caution.