Breakfast: This has been my breakfast for the past few days. It's delicious. I'm thinking this needs to become a protein ice cream maybe with some fresh peach chunks or raspberries mixed in. Nom.
Shelly's Peach Melba Protein Shake
1 cup Vanilla Soy Milk (or Regular Milk)
1 scoop Vanilla Protein Powder
2 Tablespoons Sugar Free Raspberry Torani Syrup
1/4 cup Peaches (fresh, frozen, canned)
2-3 cubes of Ice
Whiz in blender till smooth. Top with a squirt Sugar Free Land o Lakes Whipped Cream, optional.
Lunch: Packed up the super cool bento boxes in our great bento bags we made last year and spent most of the day at the park near my house. It has some great walking areas and my Mum has been using them to recuperate from that fall she had a few month back. Here's what I bought along...
Pink Box (top left): Shelly's Lentil & Edamame Salad
Orange Box (top right): Sliced Cheese & a Babybel
Blue Box (bottom left): Turkey Cold Cut Roll-up
Green Box (bottom right): Sliced Cucumber
Shelly's Lentil & Edamame Salad
1 bag (12 oz.) frozen shelled Edamame, cooked & cooled
1 1/2 cups cooked Lentils
2 Tablespoons Fresh Cilantro, chopped
1 Tablespoon Lemon Infused Olive Oil
(or Regular Olive Oil w/juice of 1/2 a lemon)
Kosher Salt to taste
a few twists of Black Pepper
Cook edamame (boil in salted water for 5 minutes, drain). Edamame (young soybeans are found in the frozen bagged veggie section) Cool them in the fridge. When cool combine will all other ingredients and refrigerate for several hours before serving.
I used pre-cooked lentils from Trader Joe's (find in the refrigerator section) but you could just soak dry ones and cook then chill.
Lentils and edamame are especially good for us weight loss surgery folks high in protein, iron, calcium, vitamins B1, A, C. These pre-cooked ones at Trader Joe's are fabulous just cut open the package and they are ready for use in salads, soups, stews, or just eaten on their own. Very convenient.
Dinner: I came home and made my Philly Cheesesteak Casserole. This is one of my favorite casseroles.
Shelly's Philly Cheese Steak Casserole
1/2 a Maui Onion, diced
1 Large Green Pepper, diced
6 Mushrooms, sliced
2 small Zucchini, sliced
a little under a 1/2 lb. (about 7 slices) Roast Beef Cold Cut Meat, chopped
1 can (10.5 oz.) Cream of Celery Soup, unconstituted
2 Tablespoons Worcestershire Sauce
1/2 cup Shredded Colby Jack Cheese, divided use (any good melter will do)
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Saute onions, green peppers & mushrooms till golden. Remove from pan. Add zucchini and saute till golden and fork tender. Add back veggies. Add beef, soup, Worcestershire, 1/4 cup of the cheese & seasonings. Mix to combine and melt cheese. Pour into Pyrex casserole dish. Top with remaining cheese. Bake at 350 for 30 minutes.
Snacks: Too much coffee, leftovers from my bento, and a bag of Classic White Cheddar Crunchy Cheese.