Friday, July 9, 2010

A day in my pouch

Breakfast: Spent most of the day on my newly cleaned patio working on a computer project. I brought outside a variety of items in my super cool bento box for breakfast and snack.

Pink Box (top left): Shelly's 5 Minute Coconut Cake
Green Box (top right): Nuts and Dried Cranberries
Blue Box (bottom left): Mixed Berries (Raspberries, Blueberries, Strawberries)
Orange Box (bottom right): Pineapple Cottage Cheese

Lunch: I grilled some Lemon Pepper Chicken Skewers and Grilled Zucchini. The skewers are just white meat chicken tenders threaded on wooden skewers and sprinkled with lemon pepper seasoning. The zucchini is brushed with olive oil and sprinkled with Greek seasoning.

I dip almost all meats. Moisture is key post weight loss surgery to helping things keep headed in the right direction. So I also made a Greek yogurt dipping sauce for my chicken skewers.

Shelly's Greek Yogurt Sauce

2 oz. Fage Greek Yogurt
1 Tablespoon Mayo
dash Seasoning Salt
1/2 teaspoon Greek Seasoning

Mix together.

Dinner: I had a lot more zucchini leftover than I thought I would so I tossed my original plan of meatballs and tomato salad and made this Quickie Lasagna creation.

From top to bottom the layers are...
Provolone Cheese
Bruschetta Sauce (found near fresh pasta or Trader Joe's carries a jarred version)
Fresh Basil
4 slices Grilled Zucchini
Ricotta Mixture
2 Cooked Turkey Meatballs, sliced (I nuked for a minute)
Bruschetta Sauce
Fresh Basil
Ricotta Mixture
2 Cooked Turkey Meatballs, sliced
4 slices Grilled Zucchini

Shelly's Ricotta Mixture

1 cup Ricotta
2 oz. Herb Goat Cheese (Alouette or chive cream cheese will do in a pinch)
1 Tablespoon Parmesan Cheese
1/2 teaspoon Oregano
dash of Kosher Salt
a few twists of Black Pepper
1 Tablespoon Milk to thin

Bake at 400 degrees for 30 minutes till golden brown and gooey.

Snacks: Oodles of coffee, the nuts (from my breakfast bento) and 2 scoops of Shelly's Vanilla Coconut Cookie Protein Ice Cream with a drizzle of Sugar Free Fudge Sauce. Nom.

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 Coconut)
2 Tablespoons Unsweetened Coconut, toasted
Optional: 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. No groovy gadget... just whiz on super high in the blender. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minute before done add optional 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.

7 comments:

Allan said...

You have the most amazing posts, and your eating is amazing.. Thanks for the help and guidance

LiLi43 said...

I had my surgery on 5/17/10 and I've lost over 45lbs already! A friend of mine told me about your blog and I've been addicted ever since. I also love to cook and was worried that I would hate my kitchen after the surgery. That is not the case. I have already used so many of your recipes and I am going out tonight to purchase an ice cream maker! My husband and kids are loving the new foods that I'm making. Thank you so much for your guidance and insight. I am also going to GNC to find the MAX protein because if I have another protein shake, I think I might just barf!! LOL

Michelle "Shelly" said...

Thanks Allan.

Lili, Congrats on the -45!!! You will have a blast meking up new protein ice cream flavors it's a nice summer alternative to shakes. Call ahead to your GNC to see if they carry Max (not all do it's a franchise owners choice)

hope4204 said...

i have a question about your protein ice cream... i bought the 1 1/2 qt Cuisinart machine. when i used your recipe of 1 cup soy milk and protein powder and whizzed it up to 2 cups with the gadget, i had to use a spoon and push the mixture through because there wasn't enough for it to push itself... that was after 15 minutes of churning. i finally stopped it and it was more on the side of slushie than ice cream... any idea as to what i did wrong??

Michelle "Shelly" said...

Hey Hope, It takes about 20 minutes in the machine to get to soft serve. Then you put in a tupperware & freeze till scoopable. I use Vanilla Silk Soy Milk but any 2% (fat content) or above milk will work. Be sure to check the fat content. Read these: http://theworldaccordingtoeggface.blogspot.com/2010/02/protein-ice-cream-101.html should clear up most issues. The machine does work better when full so I tend to make a double or triple batch. If you double or triple don't double or triple the protein just the other ingredients. We can only absorb 30 grams or so at a sitting they say.

hope4204 said...

thanks for the advice! i will try doubling the recipe... i think it is just an issue of the machine wasn't full enough.. i made a batch of regular ice cream for the kids and used 3 cups of liquid and it turned out great... btw i should mention that your blog has become part of my daily internet browsing routine since having sleeve surgery in december of last year! i love that you take the time to share your passion with everyone!

Erin said...

Oh my goodness, thank you for the zucchini casserole idea! SO delicious looking! It's what's for dinner tonight!