Breakfast: Made my crepe batter when I got up and put it in the fridge ready for when I got back from the Farmer's Market, the raspberries I bought in this week's haul found their first use on top. The "cream filling" is just store bought pineapple cottage cheese (Ricotta with a little Sugar Free Torani Syrup to sweeten is great too) whizzed till smooth in the mini food processor.
I have plenty of leftover crepes for breakfasts this week. You can reheat them (nuke em 20 seconds) and they are perfect again.
I love to smear the leftover crepes with a teaspoon of peanut butter or almond butter and sugar free strawberry jam and roll them up like sushi. Wrap the PB&J sushi in a piece of foil and take off, a great grab and go breakfast with a protein shake.
Lunch: Bought some avocados at the market too. One of them became part of one of my favorite lunches post weight loss surgery. Turkey, Avocado and Cheese Melted Roll-up and Sliced Cucumbers with Green Onions and Greek Yogurt & Dill Dressing (3 oz. plain Greek Yogurt, 1 teaspoon Dried Dill, 1 Tablespoon Tarragon Vinegar, Salt & Pepper to taste)
Dinner: I ran a few errands. I have a business trip coming up and I needed to pick up a few things. I came home and made Chicken Marsala (with plenty of leftovers to make life easy tomorrow.)
Snacks: I'm in the mood for something sweet so I just made some Toasted Coconut Pudding. Will be eating a dollop momentarily. Hope everyone is having a nice beginning to 2014. Oh for those keeping track... I got 8 out of 12 raisins in the annual New Year raisin toss and not a drop of champagne this year was consumed. I'm blaming the misses on unusually large and misshapen raisins, a lack of quality control in the raisin factory.
Shelly's No Sugar Added Toasted Coconut Pudding
1/2 cup Unsweetened Coconut, toasted
1 small box of Sugar Free Vanilla Jello Pudding Mix
1 1/2 cups Cold Milk (not Soy, it won't set up)
2 Tablespoons Sugar Free Coconut Torani Syrup
Optional: a Tablespoon or so extra toasted Coconut for the top ('cause it looks purty)
Toast coconut in the oven or toaster oven till golden (watch it carefully, I've burned many a batch of coconut, it happens quick) and set it aside to cool. I use a Blender Bottle Shaker to mix up the pudding powder, syrup and milk. Shake about 2 minutes or so till thick. Pour into a small bowl. Add cooled toasted coconut. Mix till well combined. Refrigerate till set about 15 minutes.
More Days in my pouch.
