Sunday, September 8, 2013

A day in my pouch

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: An old breakfast favorite emerges. Shelly's Cinnamon Apple Walnut Salad. I went on a kick with this breakfast awhile back so much so I think I burnt myself out of it but I bought the most beautiful Fuji apples at the Farmer's Market and this was the perfect use. I was out of cranberries so a few golden raisins were subbed.

Lunch: We're in the middle of a heatwave from hell. 104 degrees and unusually high humidity for more than a week. I don't want to turn on the oven or stove to heat up the house, I don't want to stand in front of it cooking and cleaning up needs to be minimal too. So I tossed a couple chicken breasts on the grill at the crack of dawn. My neighbors must have wondered why they were smelling BBQing chicken while they were eating their Cheerios. I filled my bento box with lunch (sort of Greek themed) and took it to the park to eat.

Pink Box (top left):  Greek Salad (Romaine, Kalamata Olives, Feta, Tomato)
Orange Box (top right):  Shelly's Sweet Almond Mini Protein Muffins
Blue Box (bottom left): Grilled Chicken
Green Box (bottom right): Herby Yogurt Dip (Greek Yogurt, Oregano, Mint, Salt & Pepper to taste)

Shelly's Sweet Almond Mini Protein Muffins

1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar Free Torani Syrup (I used SF Almond)
1 Tablespoon Canola Oil
3 Tablespoons Multigrain Pancake Mix
2 Tablespoons Almond Meal (storebought or make your own with a coffee grinder & almonds)
1 scoop Vanilla Protein Powder
Pinch salt
a few sliced Almonds for the top

In a measuring cup mix egg, milk, syrup, and oil (applesauce or cottage cheese can sub for oil but 1 T divided between 12 muffins is really not a lot) and combine thoroughly. In a separate bowl, mix pancake mix, almond meal, protein powder and salt. Tip dry into wet and stir till combined. Pour into a non stick mini muffin pan that has been sprayed with Pam.

Optional: I placed 2 Tablespoons of sliced Almonds in a pan with 1 Tablespoon of SF Torani Almond Syrup and sauteed them till syrup was absorbed and almond had a little golden tinge. Cool. I placed a few on top of each muffin. Bake at 350 for 10-12 minutes, until knife inserted comes out clean. Makes 12.

More Eggface Bento Box Lunches 

While I was enjoying nature at the park everything in my house decided to break. I got home and flipped on the garbage disposal. Kaput. A hour or so later I went over to the freezer to get some ice (to make an Iced Coffee, more about this great find below) and I found a bag of defrosting ice. Checked the fridge section. Yep. Kaput. It's only 3 years old (P.S. Don't buy a Whirlpool Refrigerator.) Thankfully, I hadn't done a lot of shopping lately. I was cautious in case we had a power failure in this heatwave. Sadly, I still had to toss some stuff. So I have a fridge in the garage that is tiding me over till sometime next week when I can replace it with something... or not. I might just bring the garage fridge in. It's smaller and there is no light in the freezer (annoying) but it's paid for... ugh I hate unexpected expenses.

I was hot and emptying the fridge and freezer made me even hotter so I decided to use a Red Lobster gift certificate I had and sit in their free AC.

Tips for Eating Out at Restaurants Post Weight Loss Surgery

Dinner:  Choose your own combination. I chose Grilled Salmon and Steamed Crab Legs and Roasted Vegetables side. It came with a salad and I boxed that right away. The salad and leftover salmon and crab was repurposed  into lunch the next day. When it was pretty...

What I took home (plus the salad)...

More Repurposed Restaurant Leftovers

Snacks: I came home and glared at my fridge and made an Iced Coffee with this new awesome Trader Joe's find: Cold Brew Coffee Concentrate.

I use a couple of Tablespoons in some milk, a squirt of Sugar Free Torani Syrup (excellent with the new Sugar Free S'mores flavor), over ice. It's also great mixed in Greek Yogurt. Mmm coffee yogurt. I dipped apples in it the other night.

This and protein ice cream have been my saviors this heatwave. Earlier in the day I had a few samples of fruit at the  Farmer's Market. I bought some more peaches to make more of those individual Peach Crumbs (Sunday dessert.)

More days in my pouch.

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Anonymous said...

Couple of things....

You are AWESOME! I have started reading your adventure from the first post so I am only up to early 2007.

I love your recipes. I have one for you. Now since I haven't read the whole blog yet, you may have already done this.
Slow Cooker Texas BBQ
1 chuck roast
1 big onion (cooks choice)
1 packet of McCormicks (or equivalent Pork BBQ spice pack - yes pork)
-- Cut the onion into thick slices and put about 1/3 to 1/2 in the bottom.
-- Mix spice packet according to directions.
-- Place chuck roast on top of the onions.
-- Pour spice mixture over top of the chuck roast.
-- Put 1/2 of left over onions on top of the roast.
-- Really Texas style, put the rest of the onions in your pickle jar.
-- Cook on low 8 hours.

Serve on buns with pickled onions, pickles on the side, some potatoe salad or fries (baked zucchini fries are great too).

Tastes like home when you're 2 thousand miles away.

Anonymous said...

Shelly, where did you buy your colourful bento box with the smaller container inserts?

Michelle "Shelly" said...

<--- link is over on the left hand side of the blog for the bento box :)

Anonymous said...

Hmm, guessing it's an advertisement which I have blocked. Your website on that particularly page has 35. (which I understand you make a ton of money from but I don't want to see them lol)