A day in my pouch is a series of blog posts (I try and post them every few days) to show what a typical daily menu looks like in my post weight loss surgery world.
Breakfast: Farmer's Market. I had leftover Egg Foo Young Bites in the fridge and tossed a couple in the toaster oven to heat up before I took off to the market and my Saturday AM errands.
I got a slow start this morning. This heatwave is taking its toll on me. I'm about done with it.
Yesterday I Googled internships in Antarctica... "Must have a thorough
understanding of the mating habits of penguins" OK ummm yeah that's not
brain surgery ;)
More Eggface Bites (aka Mini Crustless Quiche)
I love my Farmer's Market.
Lunch: I got home and made a little lunch. Persian Cucumbers from the market with a Herby Greek Yogurt Dip (To taste Oregano, Mint, 4 oz. Greek Yogurt, Salt & Pepper), some Rosemary Marcona Almonds and a Caprese Salad (Tomato, Basil, Fresh Mozzarella, Salt, Pepper & Oregano which inspired me for dinner) I ate on the patio while I prepped and grilled a ton of zucchini, mushrooms, and chicken breasts for dinner and meals this week.
My BBQ handiwork. Grilled zucchini.
I grilled some Chicken breasts (pounded, swipe of Olive Oil, Salt & Pepper) for meals for the next few days (chopped on salads, bento lunches, etc.) I thought this piece looked like Long Island (where I was born and raised) I had to snap a pic...
I grilled a bunch of mushrooms too but forgot to take a picture.
Dinner: This was delicious. You must make this! I had leftover Caprese Salad and this is the delicious dinner it turned into. Shelly's Caprese Chicken: Place a leaf of fresh Basil, a couple of sliced Tomatoes and a slice of fresh Mozzarella on a Grilled Chicken Breast. Broil till cheese is gooey and melty. I served it with some of the grilled Zucchini.
Snacks: While I was cooking the zucchini I could help but taste test a slice and I have one of these waiting for me to eat when I'm done writing this blog entry. The peaches were perfect at the market this week...
Shelly's No Sugar Added Peach Crumb
2 Fresh Peaches, peeled and sliced
1/3 cup Almond Meal (storebought or make your own with a coffee grinder & almonds)
1/3 cup Oatmeal
1/2 teaspoon Cinnamon
2 Tablespoon Sugar Free Torani Syrup (I used SF Caramel)
1 Tablespoon Almond Butter
1 Tablespoon Cold Butter
Peel and slice peaches and place an equal amount in each of the 4-4 oz. ramekins. Set aside. Mix topping ingredients together till clumps form.
Sprinkle clumps of the topping equally over each ramekin of fruit. Bake at 350 for 30 minutes or until golden.
You can eat them warm but I prefer them chilled with a squirt of No Sugar Added Homemade Whipped Cream or a scoop of Protein Ice Cream. This time I'm just drizzling one with a teaspoon of Sugar Free Caramel Sauce (Smuckers)
It was a delicious day. Hope you are all having a great holiday weekend!
More days in my pouch