Saturday was crazy busy but a mixture of work and fun. Hit the Farmer's Market and picked up some yummy things for the week. Bought a huge bag of pink lady apples (thinking an apple crumb), onions (I've got a casserole in mind), avocados (bought some crab for my California Roll Salad this week), and strawberries (my Fluff Stuff addiction is in full force again.)
The weather has been terrific so I packed up lunch in my super cool bento box and ate it at the park. A pal of mine (owns a catering company) called and needed some help so it was off to that. I don't think I sat down all day but at least it was mostly all outside, fresh air and sunshine. I had a bunch of errands on my to-do list yesterday and all of those got done too. I'm still amazed at what a difference life is post weight loss surgery, physically I NEVER would have been able to do 1/4 of what I did yesterday. I do ache a bit but its a good ache. So today I'm thinking... a walk (gotta get that exercise in), another picnic, some kitchen experiments, maybe a movie. Hope everyone is having a nice weekend.
Pink Box (top left): Shelly's Broccoli Beef Bites
Orange Box (top right): Sliced Cucumber (I spread the Brie on these)
Blue Box (bottom left): Shelly's Pistachio Protein Muffins
Green Box (bottom right): Trader Joe's Mini Brie
Shelly's Mini Pistachio Protein Muffins
1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar Free Vanilla Torani Syrup
1 Tablespoons Canola Oil
3 Tablespoons Multigrain Pancake Mix
2 Tablespoons Almond Meal
1 Tablespoon Sugar Free Jello Pistachio Pudding Mix, dry
1 scoop Vanilla Protein Powder
a few chopped Pistachios for the top
In a measuring cup mix egg, milk, syrup, and oil (applesauce or cottage cheese can sub for oil but 1 T divided between 12 muffins is really not a lot) and combine thoroughly. In a separate bowl, mix pancake mix, almond meal, pudding mix, protein powder and salt. Tip dry into wet and stir till combined. Pour into a non stick mini muffin pan that has been sprayed with Pam.
Optional: Place a few pieces of pistachio on top of each muffin. Bake at 350 for 10-12 minutes, until knife inserted comes out clean. Makes 12.
You have to make these Pistachio Mini Protein Muffins. Soooo good! Great on-to-go breakfast paired with my Shamrock Protein Shake or toss a couple in a snack sized Ziploc baggie and when you're meeting friends for coffee at Starbuck's you'll have something yummy you can have too.