It was a busy weekend. A mix of fun and work. Saturday I hit the Farmer's Market. It was the first time my Mum went since her fall. It was slow going but she did it. Yay! I got a great haul... peppers, onions, zucchini, garlic, oodles of different apples Pink Lady, Honeycrisp, Fuji, Empire... I'm on an apple and Greek yogurt dip kick.
Later that night I was back in Old Town for the SoCal Hoedown. A group of WLS tweeters and facebookers got together for dinner, dancing and mechanical bull madness. I did it! I rode the bull! Have to share this... when I walked up to the booth to pay for my ride I saw the sign in big bold print: Weight Limit: 235 pounds No Exceptions! and below it a weight scale. I remember how weight limits held me back from having experiences like this with friends in the past. A flash of the bumper boat incident came to mind. No more. I paid my $5 and grabbed the bull by the horns so to speak. Fun night. We're going to do it again in January so if you are in the Southern California area I hope you can join us. I'll announce it in the What's Eggciting tab for sure.
Breakfast: I had to work in the early AM yesterday so before I headed out the door I whipped up this yummy protein shake.
Shelly's Apple Pie Protein Shake
8 oz. Soy Milk (or 4 oz milk/4 oz. water)
1 scoop Vanilla Protein Powder
1 Tablespoon No Sugar Added Apple Butter
2 Tablespoons Sugar Free Torani Syrup (SF Caramel, SF Brown Sugar Cinnamon, or SF Vanilla would all work)
dash Apple Pie Spice
2-3 Ice Cubes
Blend in blender. Place liquids in blender first. Optional: Top with a squirt of Homemade No Sugar Added Whipped Cream, a drizzle of Sugar Free Caramel Topping, and a dash of apple pie spice.
It's soooo good. Apple Pie. Totally.
More Eggface Protein Shakes
Lunch: I was wiped when I got home. The work wasn't terribly difficult, prepped a bunch of food for a party but I think the fun from the night before was catching up. Luckily I had some leftovers in the fridge that made for a easy and yummy lunch. I had made a variation of my Asian Lettuce Cup filling but added some zucchini and just ate it as is in a bowl. Not the prettiest but it's yummy and that's what counts.
Shelly's Asian Lettuce Cup Filling (variation)
3/4 lb. Ground Turkey or Chicken (about 1/2 a package)
1 Yellow Onion, diced
4 Green Onions, diced
1 small Zucchini, diced
6 White Mushrooms, chopped
1 can (4 oz.) Shiitake Mushrooms, drained
2 Tablespoons Soy Sauce
1/2 teaspoon Garlic, crushed
1/2 teaspoon Ginger, grated
1 Tablespoon Sherry
Saute all ingredients together. Use a wooden spoon to break up meat. Cook meat till no pink is seen. Eat as is in a bowl or divide mixture among lettuce leaves. Sprinkle with chopped nuts. Fold and eat taco style.
Dinner: I got a second wind. Steamed the kitchen floors, did laundry and roasted those peppers and onions from the Farmer's Market. It made a nice sized bowl that I will keep in the fridge and have on hand to add to recipes throughout the week. I took a few scoops of roasted veggies, some sausage patties, scrambled eggs and salsa and we had breakfast for dinner. Breakfast for dinner is one of my favorite things to do. I rarely have a lot of time in the morning, I need quick & easy most AM's. I can spend a little more time at dinner.
Snack: Oodles of coffee and during Amazing Race I had this too die for pudding.
Shelly's Almond Joy Pudding
1/2 cup prepared Chocolate Pudding (make it with slightly less milk than called for)
1 Tablespoon Sugar Free Coconut Torani Syrup
1 Tablespoon Unsweetened Coconut
squirt of Homemade No Sugar Added Whipped Cream
1 Tablespoon Toasted Almonds
Mix syrup and coconut into pudding. Top with whipped cream and toasted almonds. You can add protein powder too just add it to the milk (so it dissolves) then make the pudding with it.
Hope everyone had a GREAT weekend.