Tuesday, November 29, 2011

A day in my pouch

My yesterday in post weight loss surgery eating... nom.

Breakfast: Started my day with a protein shake.

Shelly's Chocolate Candy Cane Protein Shake

1 cup Vanilla Soy Milk (or Regular Milk)
1 scoop Chocolate Protein Powder
1 Tablespoon Sugar Free Peppermint Torani Syrup
3-4 cubes of Ice

Whiz in blender till smooth. Top with a squirt Sugar Free Land o Lakes Whipped Cream and a teaspoon of Sugar Free Candy Cane, crushed, optional.

Which reminds me... don't forget to enter the Max Holiday Giveaway for your chance to win a huge tub of the Chocolate Protein Powder that I used in the shake above (and a few other cool prizes.)

Lunch: Filled my super cool bento box with some protein packed finger foods and took it on the patio with the laptop in an attempt to get some much needed computer related stuff done. It was 83°F I wanted to take advantage of the nice weather and get some fresh air and sun before possible rain and chillier temps come in by the end of the week.

Pink Box (top left): Shelly's Bacon & Cheese Deviled Eggs
Green Box (top right): Shelly's Nutty Trail Mix (Walnuts, Almonds, Dried Cranberries, Kay's Naturals Protein Cereal)
Blue Box (bottom left): Salami and Provolone Rounds
Orange Box (bottom right): Sliced Cucumber "Crackers"

I adapted my Bacon & Egg Salad Recipe (kept the whites intact, added 1/4 cup shredded cheese) and instead of spooning it on to cucumber crackers I spooned the mixture back into the whites to make Shelly's Bacon & Cheese Deviled Eggs

How I hard cook eggs: Place eggs in pot. Fill pot with cold water till 1" over eggs. Bring to boil. Reduce heat and cook for 20 minutes. Pour off hot water and cover eggs with very cold water. This is an extremely important step which prevents the greenish ring you sometimes see on yolks. When eggs are cool enough to handle. Crack & peel away shell. Chill.

Dinner: Sicilian Stuffed Mushrooms. Mmmm these are so good. I served them with a simple salad just butter lettuce, a little crumbled queso fresco, a drizzle of olive oil & balsamic vinegar, salt & pepper. They would also be great with a hot veggie like spinach or peas. I shamefully ate them in front of the TV watching The Real Housewives of Beverly Hills... why do I watch?! Did you see the screaming previews next week... eeek. LOL it's a train wreck you just can't look away from.

Shelly's Sicilian Stuffed Mushrooms

6-8 Large Mushrooms, stems removed
1/2 Yellow Onion, chopped
2 cloves Garlic, minced
1 cup Cooked Sausage Meat, crumbled
1/2 cup Ricotta Cheese
1 Egg, beaten
1/2 teaspoon dried Oregano
1 Tablespoon fresh Basil, chopped
2 Tablespoons Parmesan Cheese (+ a little for top)
pinch of Red Pepper flakes
dash Kosher Salt
a few twists of Black Pepper

Saute onion till golden. Add garlic and cook 1 more minute. Set aside to cool. Blend remaining ingredients together including cooled onion mixture. Carefully remove stems from mushrooms. with a mini ice cream scoop or teaspoon fill mushroom caps with mixture.

They should be piled high. Place in a Pam sprayed Pyrex dish or baking pan. Sprinkle with a little more Parmesan. Bake at 350 for 25 to 30 minutes or until golden.

This is a great use for leftover cooked sausage if using links remove meat from casings. I love Jimmy Dean's Cooked Sausage. I always have a bag in the freezer so I can take out a cup full, nuke it and use it for oodles of recipes like my Sausage Pancake Bites, Tortilla Pizzas or toss in scrambled eggs, omelets, or my Eggy Bites (crustless quiches.)

Snacks: Too much coffee and a hunk of fresh Mango (Costco precut (aka lazy), I love it)

More Day in my pouch posts

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Jenna said...

Hi! I recently found your blog and have been enjoying it- I haven't had weight loss surgery, but many of your recipes look delicious and I'm going to try some of them- starting with those stuffed mushrooms!

Just wondering, I've noticed that you use many sugar-free ingredients. Do you avoid sugar altogether? Any medical reason for that, or do you just prefer not to have sugar in your diet?

Thanks! Jenna

Michelle "Shelly" said...

Hi Jenna, So glad you are enjoying the blog. I had gastric bypass surgery so I avoid sugar and refined carbs to avoid a common side effect post gastric bypass called dumping syndrome. Basically it is related to the ingestion of refined sugars or high glycemic carbohydrates though in some people it can also occur with dairy products, some fats, and fried foods. These foods rapidly empty from the gastric pouch (we don't have a pyloric valve) into the small intestine which triggers a bunch of physical symptoms (extremely unpleasant) crazy rapid heart rate, sweating, nausea, diarrhea, weakeness. It usually lasts an hour or so but wipes you out... so I don't push the envelope (no white carbs, no sugars for me) It's only happened 4 times in 5 years (wrong order at Starbucks, me eating cornbread stuffing my first Turkey Day, etc.)

Thanks for asking!

cadastru bucuresti said...

I like this recipe a lot, it is one of my favourites now after i`ve tried it yesterday and it was very good, thanks for sharing and also thanks for your good explanations.

4429c580-29a4-11e1-b5fd-000bcdcb471e said...

Happy holidays! Love both your outlook on life and your recipes.

Mitzie Smith said...

Thank you for sharing your weight loss experience with us through your blog.
I had weight loss surgery over 18 years ago. I wish I could have read and enjoyed your blog during that time. Your recipes are great and you are you are inspiring.