Post Weight Loss Surgery Menus: A day in my pouch

My yesterday in post weight loss surgery eating.

Breakfast: A Frappe perfect for the Fall flavor-wise and frosty enough for those of us in Southern California who are still in triple digits. I heard today's the last of the nasty heatwave, we'll see. This has been the never ending summer.

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Shelly's Fall Fit Frappe

1 cup Milk (any, I use soy)
1 scoop Vanilla Protein (I used 1 packet of Big Train Vanilla Fit Frappe)
2 Tablespoons Canned Pumpkin (not pie filling)
a few dashes of Pumpkin Pie Spice
a handful of Ice Cubes

Whiz in blender till well blended. I topped the smoothie with Homemade No Sugar Added Caramel Whipped Cream and a dusting more of Pumpkin Pie Spice.

Shelly's Homemade No Sugar Added Caramel Whipped Cream

1 cup Whipping Cream
1 Tablespoon Sugar Free Caramel Torani Syrup (any flavor will do)

Whisk till well combined. Fill whipping cream to the fill line of the whipper. Screw on the top. Insert the CO2 cartridge till it empties, unscrew that. Put the nozzle on, shake a few times and squirt away. It makes a ton, store it in the fridge for up to 10 days just give it another few shakes before squirting. Soooo good.

Lunch: Filled my bento box with some leftover cooked shrimp from the night before (Costco shrimp cocktail tray saves me when I don't want to cook) and one of these delicious Sausage and Pepper Deviled Eggs.

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Pink Box (top left): Shelly's Sausage and Pepper Deviled Eggs
Green Box (top right): Sliced Tomatoes with a sprinkle of oregano
Blue Box (bottom left): Cooked Shrimp & Lemon
Orange Box (bottom right): Salt & Pepper and (in the little blue container) Cocktail Sauce

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Shelly's Sausage and Pepper Deviled Eggs

4 Hardboiled Eggs
1/4 cup of Cooked Crumbled Sausage
1 (2 oz. jar) Chopped Pimentos (found near olives)
1 Green Onion, diced fine
2 Tablespoons Greek Yogurt
dash of Oregano
dash of Kosher Salt
a few twists of Black Pepper

Hard cook eggs. Cool. Cut in half. Remove yolks. Mash egg yolks with Greek yogurt. Add drained pimentos and chopped green onion. Add seasonings. Blend well. Spoon or pipe back into egg whites. Top with crumbled sausage.

These would be great for football or game night snacks. Some deviled eggs are girly like my Crab Deviled Eggs or Chickpea Deviled Eggs but these are manly man Deviled Eggs. So be sure to save some back in the kitchen before the guys get to them ;)

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.

More Eggface Bento Meals

Dinner: This is seriously one of the best casseroles I have ever eaten. No, seriously. I was going to blog just about this dinner and label this post: The Best Fall Casserole Ever. That's how much I loved it. I hope you do too.

Butternut Squash is really good for you, it's high in vitamins A, C and E, it's also a good source of fiber and potassium.

Healthy Best Casseroles Recipe

Shelly's Butternut Squash Casserole

2 lb. Butternut Squash, cubed
Olive Oil
Kosher Salt
1 Yellow Onion, diced
4 Large White Mushrooms, chopped
3/4 pound Ground Turkey
1 1/2 teaspoons Poultry Seasoning
1/2 teaspoon Salt
a few twists of Black Pepper
1/4 cup Pecans, chopped
1/4 cup Italian Blend Shredded Cheese

Preheat oven to 425. Place cubed squash on a baking sheet. Drizzle with a little olive oil and sprinkle with Kosher Salt. Toss to coat. Bake for 45 minutes turning 2 or 3 times during cooking. I cheated and bought already cubed & peeled squash from Costco (I've seen it at Trader Joe's, Fresh & Easy, regular supermarkets) because I value my fingers and butternut squash is a pain in the you-know-what to chop up. If you get the whole squash look for a medium one about 2 lbs in weight.

Saute onion and mushroom. Remove from pan and set aside. Brown turkey till no pink is seen. Add seasonings. Add onions, mushrooms, and pecans. Stir to combine. Remove from heat.

When squash is done. Reduce oven to 350. Mix squash into turkey mixture. Place in a Pyrex casserole dish. Top with cheese. Bake for 20 minutes or until cheese melted and lightly browned.

Snacks: A couple of cups of coffee and a cheesestick.

It was a very tasty day.


Susan said...

I'm so making that casserole!!! It will have to be on a night my teenager is gone but I'm doing it LOL It looks and sounds amazing!
Thanks Shelly!

PurpleWerewolf said...

Hi Shelly! Love your blog! I'm a recent DS patient. I have a question about the yummy casserole- what do you suggest other than ground turkey? I REALLY can't stand turkey (aside from roasted at Thanksgiving)...Would chicken or lean ground beef work as well??

Michelle "Shelly" said...

Hope you guys enjoy it!


Absolutely, ground beef, pork, chicken even leftover holiday turkey I think would be great and less cook time :)

Anne Gratton said...

WOW! these look great-thanks for showing your lunch box-hadn't even thought of making a bento box!! ALways need a visual!

Michele Jordan said...

Now that looks yummy. I am going to make that this weekend.

Jennifer said...

The casserole looks wonderful, will have to make it very soon. Will gladly come your way for some warm weather, we had a low of 30 and our first dusting of snow last night.

Emily C said...

Hey Shelly!
Thank you for this recipe! It looked so good I made it last night. It is such a wonderful fall recipe! All the flavors complemented each other perfectly! This is comfort food I was looking for! Thanks! :)

leendadll said...

in a related topic, I thought you would enjoy this pic of easy "pumpkin" deviled eggs

Caron Mosey said...

I made your Butternut Squash Casserole on Sunday - OMG, yummy!!! Shared the link with many of my friends via Facebook and at work. Thank you from everybody!

Dana said...

These look incredible. I think my favorite is the casserole... but actually maybe the frappe. UGH I want to try them all. Thanks so much :-)

Lesley said...

I made this casserole and I'm eating some right now for lunch and OMG IT'S SO GOOD! I've made a few of your casseroles, but I think this one may be my fave! The market was out of ground turkey (hurricane shoppers love ground turkey, I guess) so I used ground veal instead and use a little Italian seasoning instead of the poultry seasoning. Delish! This is definitely going in my regular rotation.

Lesley said...

I'm making this casserole again tonight. It's so good that I think I want to start collecting vintage pyrex, too! :)

Leah Bea said...

I want to try this casserole! Though, being allergic to mushrooms kinda ruins plans to make it...

Any substitutions for the fungus?

Michelle "Shelly" said...

Leah, Just leave them out :)

Patrina said...

Hey Shelley, can you tell me how you deal with the "byproduct" of eating boiled eggs? I love them but they don't love me. Even gasx doesn't help me.

Michelle "Shelly" said...

You know eggs aren't so bad for me and well I am single ;)

atsuko said...

I just wanted to say thanks for sharing your butternut squash casserole. I'm not sure when I found this particular post, maybe a few months ago? I've made that casserole at least twice a month since I found your recipe! It's easy to make (and I have a 5- and a 3-year-old), easy to adjust if you don't have the exact ingredients on hand and it's delicious! And I think this was the first time I made something w/butternut squash - I love trying recipes with things that I don't normally use, esp vegetables. So, thank you.

Vernette said...

Could frozen cubed squash be used?
Also, where do you get the Bento box?

Vernette said...

Just saw the link for Bento box. :-)

Michelle "Shelly" said...

I don't see why you couldn't use frozen... I'd par cook it... so it was no longer frozen but not cooked completely. My thinking: water from freezing would be released and you could drain it off before adding AND as it continues to bake it wouldn't go to mush if you only par-cooked it first.

Let me know how it goes.