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. My menu yesterday...
Breakfast: I wanted to get an outside walk in before the weather changed. We're in for a few days of rain so I hear. I might have to walk the mall this week or dance. I mixed up my blender bottle with a Celebrate Vitamins Vanilla Cake Batter ENS Protein Shake and took off. For those of you that aren't familiar with ENS it stands for Essential Nutrient System. Each shake contains a high potency multivitamin,
500 mg of calcium citrate, 4 grams of fiber, and 25 grams of whey isolate
protein in each serving. I wish these had been around when I was a new post-op. I mixed it with 1/2 milk, 1/2 water for even more protein.
Lunch: Found these super cute Wholly Guacamole mini cups at the supermarket and I thought they'd be great in one of my bento box lunches. I love the portion control size because I can go a little crazy with guacamole. FYI: They come in classic and spicy and I found them in the refrigerator case near fresh salsa.
I didn't make a bento this time (the box comes with 4 so one of them will end up in one) just ate it with some cooked shrimp.
Dinner: Tweaked a Pecan Chicken recipe I found in a magazine. It was sort of like a "Fried" Chicken with out the batter or frying. It will be in my rotation for sure. I loved it and it was so easy. I served it with one of those Bird's Eye Steamfresh Microwave bags of Green Beans. Nuked in the last 7 minutes of chicken cooking time.
Shelly's Pecan Crusted Chicken
1 1/4 pounds of Chicken Breast Tenders
2 Tablespoons Spicy Brown Mustard (Gulden's type)
2 Tablespoons Honey
1 cup crushed Pecans
sprinkle of Salt
a few twists of Black Pepper
Preheat oven to 350. On a coated paper plate (easy clean up) blend together the mustard and honey. Toss the pecans in a mini food processor (or if you need to take your aggressions out crush in a Ziploc with a heavy jar) and pulse until the nuts are finely chopped. Pour the chopped pecans on another paper plate.
Dredge chicken first in mustard/honey mixture and coat on both sides then into chopped pecans, both sides. Place coated chicken into Pyrex baking dish that has been sprayed with non stick cooking spray and sprinkle each chicken breast with salt and pepper. Bake at 350 for 30 minutes or until the chicken juices run clear.
The leftovers are lunch today with a Caprese Salad (Tomatoes, Basil, Mozzarella)
Snacks: Too much coffee and I finally got around to digging through my ObesityHelp Conference swag. I had a hunk of one of these Premier Nutrition Chocolate Mint Protein Crisp Bars. These are totally Girl Scout Thin Mints. Yum. So when the little whippersnappers come around hawking their cookies buy a box, donate it and eat one of these or try one of my Girl Scout Cookie Protein Shake recipes that replicate the famous cookie flavors.
Days in my pouch.