A day in my pouch

We're in a gnarly heatwave. Yesterday we just kissed 100°F but today and for the next three days we'll be solidly into triple digits. Ugghh. I can't really complain too much, this summer has been a pretty mild one. My friends and family on the east coast have been baked. I guess it's finally our turn. Here's what my hot yesterday in post weight loss surgery eating looked like...

Breakfast: Went for a walk early. Wanted to get the exercise out of the way before the heat kicked in. I ate a Wild Berry Quest Protein Bar as I walked.

Love these. Wild Berry is my second favorite flavor. Apple Pie slightly edges it out for me. I love that they have no chocolate-y coating so they hold up to heat and abuse in the purse (or carry-on bag.) Perfect for post weight loss surgery traveling.

Lunch: Busy AM and before I knew it it was lunch. I avoid turning the oven on like the plague in this heat so I took my Reed avocado from this weekends Farmer's Market haul and turned it into one of my favorite post-op summer meals. My deconstructed California Roll Salad. If you love Sushi but are going riceless like I am this is a must-try.

Shelly's California Roll Salad

8 oz. Crab Meat (Imitation Flake or Real)
1 Cucumber, diced
1 Avocado, diced
1 Green Onion, sliced on the bias
Shelly's Wasabi Yogurt Dressing
Optional: Baby Spinach

Shelly's Wasabi Yogurt Dressing

2 oz.Greek Yogurt
1 Tablespoon Mayonnaise
3/4 teaspoon Wasabi Powder
squeeze of Lime Juice
1/2 teaspoon Kosher Salt

Mix crab, cucumber and avocado together. Mix dressing ingredients together till well combined. Spoon over salad. Sprinkle with green onions. I used flake imitation crab aka surimi (it's a bit higher in carbs but cheaper on the pocketbook) than the real deal. Surimi is usually made from Alaskan Pollock and typically what they use in California Rolls. Sometimes I spoon this over a bed of baby spinach leaves but I didn't have any and that Reed Avocado was HUGE so I just served as is.

Dinner: Finally turned the stove on but only for 10 minutes to make this yummy Tortilla Pizza.

I had a hunk of leftover Italian sausage from BBQing the other night. Removed the meat from the casing and turned it into pizza topping along with more of my weekend Farmer's Market haul... peppers and red onions I roasted to have on hand for the week. Usually right after I come home from the market I chop up the peppers and onions and get them roasted. They last several days in the fridge or if I'm using them slower than I would like I toss them in the freezer, they can be defrosted and used in soups, casseroles at a later date.

Shelly's Italian Sausage & Peppers Tortilla Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with leftover Sausage, Roasted Peppers and Onions, Mozzarella Cheese, a sprinkle of Parmesan and Italian Seasonings. Here's how to make them.

Snacks: A couple of chunks of cold Mango (Costco lazy girl pre-cut hunks = love) and at the hottest part of the day I made this to cool down. Soooo good.

Shelly's Chocolate Raspberry Protein Shake

8 oz. Vanilla Soy Milk (any milk will do)
1 scoop of Chocolate Protein Powder
2 Tablespoons Sugar Free Raspberry Torani Syrup
6-8 Fresh Raspberries
3-4 Ice Cubes
Optional toppings: Sugar Free Land o Lakes Whipped Cream, Sugar Free Smucker's Chocolate Topping

Blend on high. I served it with a squirt of SF Land o Lakes Whipped Cream, a swirl of Sugar Free Chocolate Topping and a Raspberry. Yum.

More day in my pouch posts

Well I'm off to review some of my favorite Cold Eats and plan my heat wave menu. A few yummy salads, BBQing versus heating up the kitchen, a batch of protein ice cream, and maybe springing for a lunch or dinner at a restaurant with air conditioning and I think I may survive.

Stay cool everyone and drink your H20! I struggle with this. Trying to do better.