A day in my pouch is a series of blog posts to show what a typical daily menu looks like in my post weight loss surgery world.
Breakfast: Any day that starts out with Chocolate has to be a good day.
Shelly's Triple Chocolate Protein Shake
1 cup Chocolate Soy Milk (any milk will do)
1 scoop Chocolate Protein Powder (I used Celebrate Vitamins Chocolate Milk ENS)
1 Tablespoon Unsweetened Cocoa Powder
a few Ice Cubes
Blend on high. Top with No Sugar Added Homemade Whipped Cream and a sprinkle of Unsweetened Cocoa.
More Eggface Protein Shakes and Smoothies
Lunch: Leftover Cabbage Casserole (this was dinner the night before) It's super simple but really tasty. People from the Midwest will know this as sort of the filling for Runzas (also called Bierocks.)
Shelly's Cabbage "Runza" Casserole
1 Yellow Onion, chopped
1 Small Cabbage
1/2 pound Ground Beef (or Turkey)
Salt to taste
a few twists of Black Pepper
2 Tablespoon Parmesan Cheese, grated
Cook ground beef (turkey) till no pink is seen and set aside. Cook cabbage till tender (I just boil in salted water), drain thoroughly, chop it up a bit. Saute onion in a little bit of olive oil till golden. Add cabbage and cooked beef. Salt and pepper to taste. Place in a Pyrex baking dish (or pie plate) and sprinkle with Parmesan. Bake for 25 minutes at 350.
I served it with a dollop of my Green Onion Parmesan Greek Yogurt Dip. Sometimes I hit it with a dash or 2 of Cholula Hot Sauce.
Dinner: I made a batch of Savory Ricotta Pancakes. These are very much like potato pancakes in flavor and texture without the potato of course 'cause that's how I roll. You can serve them with a dollop of Greek yogurt (like Latkes) or I used them as the "bread" for a Breadless Sandwich: turkey, muenster cheese (1/2 slice of each) avocado (2 slices) and tomato (1 slice) sandwich. These are crazy good.
Shelly's Savory Ricotta Pancakes
1 Egg, beaten
1/2 cup Ricotta Cheese
3 Tablespoons Multigrain Pancake Mix
1 Tablespoon Parmesan Cheese
1/2 teaspoon Garlic Powder
1 Tablespoon Chives
1/2 teaspoon Oregano
1 Green Onion, diced fine
dash of Salt
a few twists of Black Pepper
Mix pancake ingredients together. Spray non-stick pan with Pam. Cook on low till bubbles appear, flip. Cook till done. Makes 8 pancakes (about the size of the container those BreathSavers Spearmint 3 Hour Mints that I love come in, 3"-ish across.) These pancakes can be made ahead and reheated. Surprisingly tasty cold too.
Note: I used whole milk ricotta if you use part skim. Drain through a sieve lined with a coffee filter for several hours or overnight in the fridge. Avoid ricotta that says "creamier formula" you want regular ricotta.
More Eggface Pancakes
Snacks: Too much coffee as usual and a No Sugar Added Peach and Cherry Crumb.
Shelly's No Sugar Added Peach and Cherry Crumb
2 Fresh Peaches, peeled and sliced
12 Frozen Cherries (no need to defrost)
1/3 cup Almond Meal (store bought or make your own with a coffee grinder and almonds)
1/3 cup Oatmeal (dry, rolled oats)
1 teaspoon Cinnamon
2 Tablespoons Sugar Free Torani Syrup (any flavor will do)
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. Add 3 cherries in each. 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 and a teaspoon of Sugar Free Caramel Sauce (Smuckers) drizzled on top. On hot days they are great with a scoop of Protein Ice Cream. I have been known to eat a leftover one for breakfast with a dollop of Greek yogurt.
Note: Ground blanched almonds are what you see in the stores as Almond Flour. Ground almonds with skins is called Almond Meal. They are interchangeable in most recipes.
More Days in my pouch