Sunday, May 31, 2009

A day in my pouch

It was a nice day yesterday.

I went to the Farmer's Market. Great stuff as usual: Strawberries, Sweet Maui Onions, Red Onions, Patty Pan Squash, Yellow Squash, Zucchini, Tomatoes (won't be having to buy these soon), Blueberries, Pluots (combo Plum/Apricot), Yellow Peaches, Cherries, ummm yeah that's it I think. A lot more fruit than usual but I still kept it well under $20. If you want to find a Farmer's Market in your area click on the link above to search by zip.

Came home, set the crock pot going and made breakfast... Mmmm Strawberry Banana Protein Souffles. I watered the tomatoes which have grown almost as tall as me and are full of little green tomato babies. Wanna see?


Then it was off for a super long walk. I am lucky to live in an area with tons of great walking paths and hiking trails and weather that accommodates being outside most days. I don't do treadmills, gyms... give me fresh air, blue sky, green trees. Sure there's the occasional pile of dog poo or road kill to dodge but being outside in the beauty of nature is fun... staring at the same wall for an hour on a machine that goes nowhere ummm not so much. On the rare rainy days I will beat up my BOB or walk with Leslie.

Back home for lunch. One of my favorites Chutney Chicken Salad on a bed of Baby Spinach.

The rest of the day was filled with running errands and working on projects. Nice to know our yummy dinner was practically done. A few steps in the evening and we were enjoying a fantastic meal. Gotta love crock pots. They really are a post-op must have. They keep everything so moist. Moisture is key (especially in the beginning) to keep things moving in the right direction (no repeat performances if you know what I'm saying)

Last night's dinner. While I was out & about this yummy meal was cooking away...


Shelly's Crock Pot BBQ Pulled Pork

One 2 to 3 lb. Pork Roast (Boneless Picnic Roast)
1 Yellow Onion, sliced
3 cloves of Garlic, minced
1/2 teaspoon Seasoned Salt (Salt, Paprika, Garlic, Onion Blend)
a few twists of Black Pepper
1/2 cup Chicken Broth or Water
Olive Oil for sauteing
3/4 cup BBQ Sauce (I use a combo of two - one reddish & one darker)

Place pork roast in a stock pot and brown slightly on both sides about 3 minutes a side. Place in crock pot. Saute onions till slightly golden. Add garlic. Cook 1 minute. Sprinkle with seasonings. Pour over roast. Pour broth over roast. Cook on low for 7-8 hours or until very tender. When done, remove from crock pot, take two forks and pull the pork apart. Drain any juices (there will be a lot) Put meat back in crock pot and add BBQ sauce. Mix lightly. Cook 45 minutes more.

If you dump easily you might want to look for a low sugar or no sugar BBQ sauce but really with a 2-3 lb roast the BBQ sauce isn't a lot. I use the real deal.

I served it with my super simple cole slaw...

Shelly's Super Simple Cole Slaw

1 (14 oz.) bag of Coleslaw Mix (green cabbage & carrots)
1/4 cup Fage Greek Yogurt
1/4 cup Mayonnaise
1 Tablespoon Dijon Mustard
2 Tablespoons Cider Vinegar
1 teaspoon Celery Seed
1/2 teaspoon Kosher Salt
a few twists of Black Pepper

Mix. See I told you it was super simple. Tastes best if refrigerated for 1 hour before serving.

We ate it as is... YUM. Pre-op I used to make mini sandwiches for parties. Potato or Hawaiian Roll, Dollop of Pulled Pork, Dollop of Slaw. They were always gobbled up but you really don't miss the bun. Plus no bun = more of the good stuff.


Since I've mentioned all my meals yesterday I guess I should add I finished the day with 2 scoops of Protein Ice Cream. A yummy new flavor. I'll post this week sometime. Oh and throw a few (or maybe 8) cups of coffee in the mix too.

Hope your weekend was a great one.

Saturday, May 30, 2009

Freecycled Breakfast

My favorite stall at the Farmer's Market hooked me up this morning with a ton of free slightly overripe strawberries. Score. Pays to be a regular. I trimmed and froze most for making protein shakes & smoothies (replaces ice in my favorite protein shake recipes) and with the rest I made breakfast...


Shelly's Strawberry Banana Protein Breakfast Souffle

1 cup Strawberries, chopped
2 Tablespoons Walnuts, chopped
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
2 Eggs
1/2 a Banana
3 Tablespoons Multigrain Pancake Mix, dry (I use this)
1 scoop Vanilla Protein Powder
1/2 teaspoon Baking Powder
1 cup Vanilla Soy Milk
1/2 cup Unsweetened Coconut
2 Tablespoons Sugar Free Torani Syrup (I used SF Caramel)
1/4 teaspoon (+ a dash for tops) Nutmeg
1/4 teaspoon Cinnamon

Hot water for baking dish
Optional Toppings: Sugar Free Maple Syrup, Sugar Free Whipped Cream or warm Bird's Custard.

Toss chopped berries and walnuts with 1 Tablespoon of Sugar Free Torani Syrup. Spoon evenly into 4/4-oz ramekins or custard cups. Here's what I use.

Mix remaining ingredients (except water) in a blender till smooth.
Pour over berries. Sprinkle top of each souffle with additional nutmeg.

If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Bake at 350 for 45 minutes or until set, knife inserted comes out clean. Serve warm or chilled with Sugar Free Maple Syrup, Sugar Free Whipped Cream or warm Bird's Custard on top.

These are very bread pudding-ish so if you love that you will flip over these. It would be a killer meal for those on the soft food stage too.

Friday, May 29, 2009

G-rated or R-rated? You decide.

Our super fun dessert last night. This is one to make, take outside and enjoy under the stars on a warm summer night with the whole family (kids love dipping) or after they go to bed for a little romantic evening with that special someone ;)


Shelly's Cheesecake Dip

3/4 cup Milk
1/4 cup Fage Greek Yogurt
2 Tablespoons Sugar Free Jello Cheesecake Pudding Mix, dry
2-3 Tablespoons Sugar Free Torani Syrup (I used 3 T's of SF Strawberry but most any flavor would be great)

Beat mixture on high for 3 minutes. Pour into dish. Chill for at least 1 hour.


Dippers: Strawberries, Bananas, my 5 Minute Protein Cake Cubes or you can get all freaking Martha Stewart like I did and cut out cake hearts or stars or something cute (Chocolate, Almond, Strawberry), Apple Cinnamon or Caramel Soy Crisps, Apples, Grapes, Raspberries, Blackberries, Kiwi, Pineapple, Peaches.

Pineapple & Peaches are especially yummy skewered and grilled on the BBQ then dipped. Mmmm. This is one of my favorite desserts to serve at a Kabob Party.

For the little things like berries you'll need these.

Thursday, May 28, 2009

Tortilla-less Turkey Enchiladas

Last night's weight loss surgery friendly dinner. High in protein, low in carbs, moist and super yummy. I served them with a simple Mixed Green Salad. Can't wait for lunch leftovers. Mmmm.


Shelly's Tortilla-less Turkey Enchiladas

8 slices Turkey Cold Cut, sliced thin
8 slices Swiss Cheese, sliced thin
1/2 Yellow Onion, chopped
3 Green Onions, chopped
8 Mushrooms, sliced
1 - 4 oz. can whole Mild Green Chilis, seeded and chopped (I used Ortega)
1 Tablespoon Multigrain Pancake Mix, dry (I use this)
1 Tablespoon Butter
1/2 Cup Chicken Broth
1/4 Cup Sour Cream or Fage Greek Yogurt
1/4 teaspoon of Southwest Seasoning (Cumin, Paprika, Cayenne Blend)
dash of Kosher Salt
a few twists of Black Pepper
1/4 cup Mexican Cheese Blend, shredded (Colby Jack is great)
Olive Oil for sauteing

Place 1 slice of Swiss on top of turkey slice. Roll up. Saute lightly till golden. Flipping once.

Place in Pyrex casserole dish. Set aside.

Saute onions and mushrooms till golden. Add butter and pancake mix and stir well. Add broth, cook till thickened. Stir in yogurt, green chilis and seasonings. Pour over turkey rolls. Sprinkle with Mexican cheese.

Bake at 350 for 30 minutes until golden & bubbly.


More Eggface uses for cold cuts:
Shelly's Turkey Slaw
Shelly's Melted Roll-up
Shelly's Philly Cheesesteak Bites
Shelly's Pizza Bites
Shelly's Breakfast Bites
Shelly's Conshohocken Scramble
Shelly's Grilled Ham & Cheese Sticks
Shelly's Ham & Cheese Stuffed Chicken Rollatinis
Shelly's Philly Cheesesteak Tortilla Pizza

Wednesday, May 27, 2009

Pineapple Right Side Up

Last night I was in the mood to experiment. This was the yummy result... my protein souffle in a classic pineapple upside down cake flavor. It was the perfect dessert... or breakfast. Yum! eating it as I type.


Shelly's Pineapple Right Side Up Protein Souffle

1 cup Pineapple Chunks, drained (OK to use fresh, frozen or canned)
2 Tablespoons Smucker's Sugar Free Caramel Topping
2 Eggs
3 Tablespoons Multigrain Pancake Mix, dry (I use this)
1 scoop Vanilla Protein Powder
1/2 teaspoon Baking Powder
1 cup Vanilla Soy Milk
1/2 cup Unsweetened Coconut, toasted
2 Tablespoons Sugar Free Torani Syrup (I used SF Coconut)

Hot water for water bath

Divide the pineapple chunks into each ramekin to cover the bottom of each. Spoon caramel sauce over each.

Mix all remaining ingredients (except water) in a blender till smooth.

Pour mixture into 4/4-oz ramekins or custard cups. Here's what I use.

If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Bake at 350 for 45 minutes or until set, knife inserted comes out clean.

Serve warm or I served it chilled with a squirt of Sugar Free Land o Lakes Whipped Cream on top. Mmmmm. Soooo good.

More Eggface Protein Souffles:
Pumpkin
Banana
Chocolate Banana
Banana Caramel Nut
Apple

Tuesday, May 26, 2009

Naked Asian Chicken Salad

Those Naked Nuggets (Breadless Chicken Nuggets) I reviewed the other day are the protein source in this super yummy salad I made for lunch yesterday. Crisp & refreshing. The perfect summer salad. I ate it outside where thanks to wifi I spent most of the day enjoying the stellar weather we've been having. Not too hot and not too cold... just right like "The Three Bears."

This would be great to add to a Bento Lunch. No mayo which I try not to do on picnics in the summer.


Shelly's Naked Asian Chicken Salad

1/2 a (14 oz.) bag of Coleslaw Mix (green cabbage & carrots)
1/2 Yellow Bell Pepper, sliced thin
2 Green Onions, diced
1/4 cup Sugar Snap (or Snow) Peas
6 Naked Chicken Nuggets, sauteed lightly
1/4 teaspoon Ginger, grated
1/4 teaspoon Garlic, grated
2 Tablespoons Rice Vinegar
1 Tablespoon Soy Sauce
2 Tablespoons Olive Oil
1 Tablespoon Sesame Seeds, toasted

Toast sesame seeds in a dry pan for 2 minutes. Do not walk away. Set aside. Saute nuggets till golden, slice into strips and set aside. Toss cabbage, peppers, onions, and peas together. Add chicken. Whisk ginger, garlic, vinegar, soy sauce, oil together till well combined. Pour over salad & chicken. Toss with toasted sesame seeds.


Well the caffeine energy in my morning coffee has finally kicking in. Gotta water my veggies (the tomatoes are almost as tall as me) and then it's off to pick up a project $ for the week.

Hope everyone has an AWESOME week!

More Eggface Salads:
Shelly's Italian Bean Salad
Shelly's Chutney Chicken Salad
Shelly's Greek Bean Salad
Shelly's Shell-less Taco Salad
Shelly's Tropical Chicken Salad
Shelly's Black & White Bean Salad
Shelly's Italian Roast Beef Salad
Shelly's Corn, Crab and Black Bean Salad
Shelly's BLT Chicken Salad


For even MORE Eggface salads type: salad in the Search Box
<--- under my Before & After Pic

Monday, May 25, 2009

Turtle Cheesecake Protein Ice Cream

Pecans, caramel and chocolate! all the flavors of those yummy turtle shaped candies.

This was our super yummy after BBQ Memorial Day weekend dessert. We BBQ'd last night. I made those steaks I scored in my back of the freezer exploratory dig, corn elote-style, and refried beans. This ice cream was the perfect finish. Hope everyone had a nice weekend. To our military (and their families) past & present who sacrifice to defend others, I thank you.


Shelly's Turtle Cheesecake Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Chocolate Protein Powder
1 Tablespoon Sugar Free Cheesecake Jello Pudding Powder, dry
1 Tablespoon Sugar Free Caramel Torani Syrup
2 Tablespoons Pecans, chopped
Drizzle of Sugar Free Caramel & Hot Fudge Topping (I use Smuckers, nuked a few seconds to thin for drizzling)

Mix together milk, protein, pudding and syrup. 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. You want it fluffy almost double in size. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add nuts. When done scoop 1/2 out of machine into a Tupperware container. Drizzle Caramel & Fudge Sauce (about a Tablespoon) top with other 1/2 of Ice Cream and repeat drizzle.

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.

If you double the batch of any of my ice cream recipes double everything but the protein powder. We can only absorb so much at one time so anymore than 2 scoops is kinda pointless. I say this because you will want to double this one for sure it's soooo good.

More Eggface Protein Ice Cream flavors

Saturday, May 23, 2009

Easy Dinner Recipe: Shrimp Fajitas Foil Packets & Fun Stuff

It was an absolutely beautiful day. 78° sunny, cool breeze. I hit the Farmer's Market this morning. Lots of great stuff! Today's haul: strawberries, blueberries, Maui onions, peppers, 3 kinds of squash, tomatoes, mandarins, avocados and an awesome WOW moment...

A lady I used to work with but haven't seen since before my surgery recognized my Mum and asked about me while I was standing right there. She was floored. I love it. Weight Loss Surgery rocks!

Came home did some cooking... a yummy breakfast I took food porn of and need to post for sure and a little gardening. The tomato plants are HUGE. Finished the day sitting on the patio enjoying tonight's super quick & easy dinner. These shrimp are great tossed on top of a salad or we served them as is with cheese topped refried beans on the side. Yum!

Food Weight Loss Low Carb Bariatric Surgery Gastric Bypass Sleeve VSG WLS RNY Recipes Cooking
Shelly's Shrimp Fajita Packet

7 Raw Shrimp, peeled & deveined and tails removed
1/2 teaspoon Southwest or Fajita Seasoning (paprika, cumin, cayenne blend)
1/4 of a Green Bell Pepper, sliced
1/4 of a Yellow Bell Pepper, sliced
1/4 of a Maui Onion, sliced
2 Tablespoons Picante Sauce or Salsa
1 Teaspoon Good Olive Oil
a dash of Kosher Salt
a few twists of Black Pepper

Peel and devein shrimp. Toss with Southwest seasoning. Ingredients listed are for one packet multiply it for how many packets you are making. Place all ingredients in center of a piece of heavy duty foil (if you are using the $1 store stuff double it) Fold the foil over and seal each packet.

Food Weight Loss Low Carb Bariatric Surgery Gastric Bypass Sleeve VSG WLS RNY Recipes CookingBBQ 15 minutes in hot covered grill (no peeking) Open packets carefully (steam burns are not fun) and mix with a fork lightly before serving.

Food Weight Loss Low Carb Bariatric Surgery Gastric Bypass Sleeve VSG WLS RNY Recipes Cooking

Other Eggface Shrimp Packets:
Shelly's Shrimp Venezia Packet
Shelly's Pesto Shrimp & Veggies Packet
Shelly's Chinese Shrimp Packet
Shelly's Greek Shrimp Packets

A great day. Hope yours was wonderful too.

Friday, May 22, 2009

The Great Rollatinis - Take 2

Those Spinach & Cheese Rollatinis from the other day were soooo good. I couldn't wait to make another version. You know how I get on my kicks. This is sort of an adapted easier version of the classic French Chicken Cordon Bleu dish. No breading and a simple sauce. It was a super yummy dinner last night with fresh green peas. LOL and yes, I'm already planning The Great Rollatinis, Part III.


Shelly's Ham & Cheese Stuffed Chicken Rollatinis

7-8 Boneless Skinless Chicken Breast Tenders, pounded flat
4-5 slices Cold Cut Ham, sliced thin
4-5 slices Swiss Cheese, sliced thin
1/2 cup storebought Alfredo Sauce (jarred or fresh pasta section)
1 Tablespoon Dijon Mustard
1/4 teaspoon Thyme
1/4 teaspoon Garlic Powder
a few twists of Black Pepper
1/4 cup Parmesan Cheese, grated
Olive Oil for sauteing

Pound chicken breast pieces flat between plastic wrap. Heat a little olive oil in a shallow non-stick fry pan. Cut ham & cheese in half. Place a piece of ham and swiss (make swiss the inner piece) on top of each pounded chicken breast and roll up. Place seam side down in hot pan. Saute 5 minutes on one side, flip and saute 3 minutes on other side. Mix sauce, mustard and seasonings together. Pour 1/4 of the sauce in bottom of Pyrex casserole dish. Place rollatinis on top of sauce.

Pour remaining sauce over top. Sprinkle with Parmesan.

Bake for 30 minutes in a 350 oven.

If you like this... you'll like these other Eggface chicken dishes:
Shelly's Chicken Cordon Bleu Casserole
Shelly's Spinach & Cheese Chicken Rollatinis
Shelly's Poppy Seed Chicken Casserole
Shelly's Cheesy Chicken & Veggie Bake
Shelly's Double Dip Chicken Casserole
Shelly's Chicken Dijon Casserole


Highlights of the Day:

* Found some filet mignons in my freezer I didn't remember I had... SCORE. So I'm going to be BBQing those for Memorial Day not sure what else is on the menu yet.

What's everyone doing?

Besides the BBQ I'm going to check out the Veteran's Memorial I did not even know we had in town. Trying to keep the true meaning of this weekend in my heart. Thank you to our military past & present (and their families at home.)

* My little part time gig has kicked me some more work. A good thing because we are entering the Eggface household Birthday season when practically every family member was born. An expensive season.

*That Amazon Torani Sale is still going on. 3 bottles $16.30 (free shipping if you spend $25) flavors: Sugar Free Vanilla, Hazelnut, Caramel, Chocolate, Irish Creme, Raspberry. Here's the link.


Listening to: Angels & Airwaves "Sirens"

Thursday, May 21, 2009

TV Snacks

Grey's Anatomy season finale was the other night and I made that Mmmm Chocolate Almond Panini but before dessert I did make some savory stuff. A "cheesy" pizza because face it the show is cheesy (but I heart it) and some saucy meatballs (insert junior high school humor here) both of which were yummy.

Last night for the American Idol finale I made some more meatballs and for dessert I made my Apple Raisin Protein Souffles. Longtime Eggface readers will recall last year's Protein Souffle kick I was on. They are soooo good. Awesome breakfast too. Don't be afraid of the souffle word they are super easy to make.

I have several versions... Pumpkin, Banana, Chocolate Banana, Banana Caramel Nut, this Apple one.

The souffles "rise" like the rising stars in American Idol. LOL Get it ;) I know, I know I'm a goober but I wave the goober flag proudly.


I sound like a TV addict. I actually barely watch TV and now all my shows are over so the TV won't get switched on again till the Fall. Amazing Race is my favorite. Grey's because you just have to see how it all turns out and American Idol but only after the goofy shows in the beginning with the whack jobs, yodelers and other deranged wannabes. I can't bare those. Oh and I watch bull riding but that even takes the summer off.


Shelly's BBQ Saucy Meatballs

8-10 Turkey Meatballs (I used Foster Farms Frozen or you can make your own)
1/4 cup BBQ Sauce* (I use Sweet Baby Ray's)
2 Tablespoon Sugar Free Apricot Jam (I use Smuckers Simply Fruit)

Mix BBQ sauce and jam together. Pour over meatballs. Toss to coat. Microwave (if you are in a hurry) but they are even better cooked in a mini crock pot till warmed through. The frozen meatballs are pre-cooked so it's just a matter of heating them through.

*If you dump easily look for a low sugar or no sugar BBQ sauce but 1/4 cup divided between 10 meatballs shouldn't be an issue for most. I use only the yummy good stuff 'cause it's all about the flavor. I just don't slather things with it.


Shelly's Cheesy Alfredo Flat Out Pizza- Original Kidz Size Flat Out Wrap, Provolone, Alfredo Sauce, Fresh Asiago Cheese and Italian Seasonings.

Lightly oiled cookie sheet. 375° for 10 minutes.

Tuesday, May 19, 2009

Cool Product Alert: Naked Nuggets

These little suckers rock. Fully cooked (grilled) and NO BREADING hence the "naked" name white meat chicken nuggets. Perfect for us weight loss surgery peeps. You can grab a few out and you've got a super quick protein meal or snack.


Mix up a little Greek Yogurt dipping sauce, chop them in a salad, toss them in a stir fry. Easy.

Family friendly too. Which whippersnapper doesn't like chicken nuggets??? A few of these Naked Nuggets, some Baby Carrots and a dollop of Ranch Dip = You are a superhero.

Sampled these at Costco the other day and tossed a bag in the cart. They were $12.99/ 3 lb. bag. Here's the product locator to find a store that carries them near you.


Nutritional Facts

Serving Size 7 nuggets
Servings Per Container 16
Calories 140 Calories from Fat 25
Total Fat 3g
Total Carbohydrate 2g
Sugars 0g
Protein 25g

Verdict: Yum. Soooo good. My problem with chicken nuggets is that they usually taste and have the texture of little sponges but these are great and not spongy at all. I heated them in a pan from frozen a few minutes per side. You can oven bake or microwave too. They were added to a Bento Lunch and I enjoyed them at the park dipped in a little salad dressing. I love quick & easy protein sources like this. 'Cause some days (yep even I have them) you just don't want to spend a lot of time in the kitchen.

My Really Happy Meal

This super cool Bento Box lunch beats old Ronald McD's not-so-happy meal any day.


Pink Box (top left): Mixed Green Salad with Sliced Almonds and Unsweetened Dried Cranberries
Orange Box (top right): Shelly's 5 Minute Chocolate Protein Cake Stars (recipe below)
Blue Box and Mini Blue Box (bottom left): Naked Nuggets (see my review) and Sweet Onion Vinaigrette for dipping nuggets & salad
Green Box (bottom right): Shelly's Roasted Corn Bites (recipe below)



Shelly's 5 Minute Chocolate Protein Cake

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

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 for 2 minutes (my microwave is getting old and needs 20 seconds added now.) Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices. Place cookie cutter in the center of each slice and cut out shapes. Leftover cake scraps are great tossed into a batch of Protein Ice Cream.

More Eggface Cakes



Shelly's Roasted Corn Bites

1 cup Roasted Corn
2 oz. jar Pimentos, drained
1/4 cup Salsa, drained
2 Green Onions, diced
1/2 cup Cheddar Cheese, grated
5 eggs
a few twists of Black Pepper
1/2 teaspoon Kosher Salt

BBQ corn till golden. Cool. Remove kernels from cob.

Mix all ingredients together.

Spoon into lightly greased (Pam works great) mini muffin tins. Bake for 30 minutes at 350. Makes 24.

More Eggface Bites

Monday, May 18, 2009

Heads up: Sugar Free Torani Sale

Just wanted to pass along the heads up on a GREAT

Sugar Free Torani Syrup Sale

3 bottles (the most popular flavors SF Vanilla, Caramel, Hazelnut) for $16.30 and if you spend $25 you get free shipping which is usually where they get you $$ shipping those heavy bottles of syrup. A great deal. I bought 6.

Blueberry Cobbler Protein Ice Cream

92° yesterday. So you know my Ice Cream Maker was churning away. When it finally cooled down a bit in the evening. I sat outside on the patio swing and enjoyed a couple of scoops of Blueberry Cobbler Protein Ice Cream.

The patio swing came with the house. Seats two. I sat on it once pre-op (alone) and heard a loud creak, got up quick and never sat on it again. Last night swinging away post weight loss surgery and minus 150+ pounds. No creaks :)

This was sooooo good and our local blueberries just arrived last week at the Farmer's Market.


Shelly's Blueberry Cobbler Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
2 Tablespoon Sugar Free Blueberry Davinci Syrup
1/4 cup Fresh or Frozen Blueberries
4-6 Sugar Free Oatmeal Cookies, crushed (I use these)

Mix together milk, protein, and syrup. 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. You want it fluffy almost double in size. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add berries and 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.


More Eggface Blueberry yumminess
Shelly's Blueberry Oat Bars
Shelly's Blueberry Cottage Cheese Pancakes
Shelly's Blueberry Cheesecake Protein Ice Cream
Shelly's Blueberry Banana Protein Smoothie

More Eggface Protein Ice Cream flavors


We did have a little creaking last night but it wasn't me. A 4.7 earthquake centered in Los Angeles but felt as far away as San Diego. We felt it pretty strong in our neck of the woods. These little rumblers are a good reminder to get your emergency supplies up to snuff. Here's a great checklist of the stuff we should all have on hand.

Listening to: Metro Station "Shake it"

Sunday, May 17, 2009

Follow-up

I got an email the other day asking me what I ended up making with those little baby squash & zucchini I scored at the Farmer's Market. Remember these...


I actually had taken food porn of the dish I made with them but with Mum's Day & the contest it never went up. So by request for Jen in Alaska...


Shelly's Baby Zucchini Bake

1 Maui Onion, sliced
3-4 Green Onions, diced
1 lb. Baby Zucchini and/or Summer Squash (3-4 young squash if you can't find these)
8-10 Mushrooms, sliced
3 cloves Garlic, minced
1 cup Bruschetta Sauce (refrigerated fresh pasta section)
1/2 teaspoon Italian Seasoning
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/2 cup Mozzarella Cheese, shredded

Saute onions till golden. Add zucchini, mushrooms, garlic, bruschetta sauce and steam saute with the lid on till tender but still firm about 5 minutes. Add seasonings. Mix to combine. Pour into a Pyrex casserole dish. Top with cheese. Bake for 30 minutes at 350 till golden and yummy.

I served this Baby Zucchini Bake as a side with BBQ'd burgers. It was the perfect side. Nice and moist which always help meats like burgers keep heading in the right direction if you know what I'm saying ;)

It was 92° yesterday & today is supposed to be even hotter. It is still May? I didn't fall asleep like Rip Van Freakin' Winkle and it fast forward to August? So hotter errr I might need to pack the Super Cool Bento Box and head west to the beach (20°+ cooler) hmmm or maybe a movie in AC. Anyone see "17 Again?" Looks super cute.

Saturday, May 16, 2009

Cool Product Alert: Mini Flatouts

Some of my pals in other states have not been able to locate my beloved Mission Carb Balance Whole Wheat Fajita Size Tortillas that I use to make yummy tortilla pizzas. To them I offer you this alternative to look for...

Flatout "Mini" & "Kidz" Size Wraps


I spotted these at my local Winco Foods and I grabbed the two flavors they had. I had seen the large size before at other stores but the nutritional stats didn't measure up to my Missions but these Flatout "Mini" & "Kidz" Size Wraps are great!

Flavor choices:

Minis
100% Stone Ground Whole Wheat
*French Toast
Southwest Chipotle
Mediterranean Herb (this would make an AWESOME pizza)
Harvest Wheat

Kidz
*Original
Cinnamon Burst

I found them for 88 cents/package of 5 at Winco Foods. Here's the product locator to find a store that carries them near you. Looks like they also sell them online at that link.

Nutritional Facts (French Toast flavor - all are pretty close)

Serving Size 1
Servings Per Container 5
Calories 70 Calories from Fat 10
Total Fat 1g
Total Carbohydrate 14g
Sugars 3g
Protein 3g

Verdict: Yum. Soooo good. I tried the French Toast Mini and the Original Kidz and they both rocked. I made a couple of savory ones...

Shelly's Bruschetta & Cheese Flat Out Pizza - Original Kidz Size Flat Out Wrap, Provolone, Bruschetta Sauce, a sprinkle of Parmesan and Italian Seasonings.


and for the meat lovers...

Shelly's Ham & Cheese Flat Out Pizza - Original Kidz Size Flat Out Wrap, Provolone, Ham, Bruschetta Sauce, Fresh Asiago Cheese, a sprinkle of Parmesan and Italian Seasonings


and for a sweet treat (would be a super yummy breakfast) I made...

Shelly's Peanut Butter Banana Berry Flat Out Pizza - French Toast Mini Size Flat Out Wrap, Peanut Butter, Banana slices, Raspberries, drizzle of Sugar Free Maple Syrup before serving.

I baked them for 10 minutes exactly in a 375 oven on a lightly oiled cookie sheet. They were crispy and delicious. Look for 'em.