Breakfast: I can't get enough of the new Sugar Free Torani S'mores flavor. I made a Protein Shake with it for breakfast.
Shelly's S'mores Protein Shake
1 cup Vanilla Soy Milk (any milk will do)
1 scoop Chocolate Protein Powder
1 Tablespoon Sugar Free Torani S'mores Syrup
a few Ice Cubes
Blend. I topped it with...
Shelly's Homemade No Sugar Added S'mores Whipped Cream
1 cup Whipping Cream
1 Tablespoon Sugar Free S'mores 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.
Click here for a chance to win a bottle of the new flavor (till 7/12/13)
Lunch: Took advantage of the slightly cooler day and took lunch outside.
Pink Box (top left): Leftover Grilled Chicken
Green Box (top right): Shelly's Mint Yogurt Dip (just Greek Yogurt, Mint, Salt & Pepper to taste)
Blue Box (bottom left): Caprese Skewers (Cherry Tomatoes, Basil, Fresh Mozzarella)
Orange Box (bottom right): Homemade Protein Square
Last week when my pal Kris took me up to Multnomah Falls he came prepared with a thoughtful snack and a bottle of water for all of us. The protein cookies he made were delicious and I promptly asked for the recipe. I made a couple of slight changes to make them a little more weight loss surgery friendly just a change in sweetener and a little extra protein. Oh and I made them into cut bars. I am loving these.
Shelly's Homemade Protein Squares (inspired by my pal Kris' Protein Cookies)
1 3/4 cups Oatmeal
2 scoops of Vanilla Protein Powder (any flavor will work, my scoop is 60cc)
3/4 cup Non-fat Dry Milk
1/2 cup of "Stuff" (can be any combo of nuts, raisins, dried fruit, unsweetened coconut, SF chocolate chips)
1 teaspoon Cinnamon
1/4 cup Sugar Free Torani Syrup (any flavor will work)
1 Egg White
2 Tablespoons of Orange Juice (I used Orange Mango)
1 Banana, mashed
2 Tablespoons extra Unsweetened Coconut for the top
Mix dry ingredients together. I used a combo of Quaker Perfect Portions NSA Cinnamon & Maple Oatmeal (love these) and a handful of Plain Rolled Oats to use up open bags I had around. My "stuff" consisted of 1/4 cup unsweetened coconut, 1/8 cup SF Chocolate Chips and 1/8 cup chopped Almonds. Add wet ingredients and mix until thoroughly combined.
Spray a non-stick 9x13 baking pan with Pam non-stick cooking spray. Spread mixture in pan evenly. Sprinkle with extra unsweetened coconut. Bake at 325 for 16 minutes. Place under the broiler for a minute or 2 till top is golden. Allow to cool slightly. Cut into 20 squares.
More Eggface Bentos & FAQ's
Online Bento Box Source
Dinner: 4th of July BBQ leftovers. I got a great deal on a piece of Top Sirloin, cubed it and marinated it (just some Italian dressing) most of the day. Made skewers, sprinkled them with Greek Seasoning and threw them on the grill.
It made several so we had plenty of leftovers for today. I served them with a modified version of Baba Ghanoush, minus the tahini paste and Chickpeas seasoned with a dab of butter and sprinkle of Za'atar.
Shelly's Baba Ghanoush
2 medium Eggplant, peeled and cubed
1/4 cup Greek Yogurt, plain
dash Garlic to taste
squeeze of Lemon to taste
Za'atar sprinkled on top
Preheat oven to 425. Peel and cube eggplant. Sprinkle with olive oil and a pinch or so of Kosher Salt. Roast in oven for 45 minutes, turning once or twice during cooking time till caramelized and golden. Cool.
Place cooled eggplant in mini food processor and whiz with remaining ingredients. Great for dipping meats or veggies or use in place of sauce on a Tortilla Pizza.
Snacks: Too much coffee and the last leftover piece of my Protein Ice Cream Birthday Cake. I finally made my birthday candle wish. Nope, can't tell ;)
Shelly's Protein Ice Cream Cake
Stainless Food Ring
Protein Ice Cream
Protein Bar (I used a Protein Brownie from my Fitbloggin Swag Bag) or SF Cookies
Sugar Free Torani Syrup
Amounts will vary based on how big a cake you make. Crush Protein Bar and and add enough SF Syrup to make it clump. Place food ring on a plate. Fill base with cookie mixture and press to cover bottom (about 1/2 to 1 inch high.) My protein fudge would work great for the base too.
Fill with Protein Ice Cream you get right out of the machine (soft serve stage)
Cover with plastic wrap and freeze till hard. Unmold. I used a warm (nuked 20 seconds) damp dish towel to warm sides and the ring just lifts off. Decorate if desired. My cake makes 4 big wedges. Great for a post-op birthday celebration.
The Protein Ice Cream flavor I used...
Shelly's S'mores Protein Ice Cream
1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Chocolate Protein Powder
2 Tablespoon Sugar Free S'mores Syrup
Mix together milk, protein and syrup. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just toss it in a blender on super high. You want it fluffy almost double in size. Pour into ice cream maker. Follow your machine's instructions for freezing. You can eat it right away it is soft serve-ish (use it at this stage for Protein Ice Cream Cake making) if you want scoops put it in the freezer to set for an hour. After that hour it will be hard (like rock hard - this is do to the lack of fat content) just nuke it 25 seconds to bring it back to scoops.
More Eggface Protein Ice Cream flavors
It was a delicious day. More days in my pouch.