Tuesday, January 27, 2015

Post Weight Loss Surgery Menus: A day in my pouch

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. Here's what I ate yesterday...

Breakfast: I made a batch of Ricotta Pancakes. I love these. It makes 8 so tomorrow's breakfast is super easy. If you loved Lemon Poppy Seed Cake or Muffins this breakfast is a must try.


Shelly's Lemon Poppy Seed Ricotta Pancakes

1/2 cup Ricotta Cheese
1 Egg, beaten
2 Tablespoons Sugar Free Lemon Pudding Mix, dry
2 Tablespoons Sugar Free Vanilla Torani Syrup
3 Tablespoons Multigrain Pancake Mix
1 teaspoon Poppy Seeds

Mix all ingredients together. I use whole milk ricotta, if you use part skim, drain first. Spray pan with non-stick spray. Spoon a dollop of mixture in pan and pat flat. Cook on low till golden, flip, pat flat, cook till done. Serve each pancake with a drizzle of warm Sugar Free Orange Marmalade or delicious just plain. Makes 8 pancakes.

These can be frozen between slices of wax paper or kept in the fridge a day or 2 and reheated (nuke 25 seconds) for breakfast during the week. Surprising good cold too. Leftovers usually get some SF jam or almond butter smeared on them, wrapped in foil and they become a great breakfast-on-the-go.

More Eggface Pancakes
7 Protein Packed Breakfast On-The-Go Recipes


I ran a few errands. Mailed the latest Eggface winner's prize, stopped at Target and pit stop at Starbuck's (see snack.) I took a little walk. A storm was coming in and I was trying to beat the rain. I almost made it.


Lunch: Shelly's Chicken Avocado Tomato and Cheese Melt: I had some leftover grilled chicken breasts from dinner the night before I just topped them with some sliced avocado, sliced tomato and a piece of cheese and put it under the broiler to get all melty and gooey. Easy and yummy. Would be great on top of a salad but I ate it as is.


More Eggface Weight Loss Surgery Lunch Ideas

Dinner: I picked up some ground beef. I was planning taco salad but it was raining and a little chilly last night and salad didn't sound good to me anymore. Instead I made these and I am so glad I did. They will be in rotation here for awhile. Soooo good.


Shelly's Sicilian Meat and Ricotta Topped Pies

1/2 lb. Ground Beef (or Turkey or Pork)
1 Yellow Onion, diced
2-3 Green Onions, diced
8-10 Crimini Mushroom, chopped fine
2 Tablespoons Tomato Paste
1/4 cup Frozen Peas
1 teaspoon Oregano
dash of Salt
a few twists of Black Pepper

Savory Ricotta Topping

1/2 cup Cottage Cheese (small curd, 2%)
1/2 cup Ricotta Cheese
1 Egg
2 Tablespoons Parmesan Cheese
1 Tablespoon Chives
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Italian Seasoning
dash of Salt
a few twists of Black Pepper

Saute beef till no pink is seen, drain any excess fats, set aside. Saute onions and mushrooms till golden. Add all remaining base ingredients except peas (you don't want to smoosh them.) Mix and saute a few minutes till tomato paste (use the double concentrate stuff in a tube, not canned) is evenly distributed. Blend in peas.


Divide mixture equally in 6 ramekins till 3/4 full. Yes, you can make it in a Pyrex casserole dish too but I like the individual servings. Save any leftover meat in fridge for the delicious beginnings of breakfast the next day (in a frittata or mixed in scrambled eggs.)


In a mini food processor, blend topping ingredients till combined. Top each ramekin with the ricotta mixture. Sprinkle with a little more Parmesan. Bake at 350 for 30 minutes, I like a little brown top so I put it under the broiler for a minute or 2 (watch them.)



Snacks: Lots of coffee including a 3 pump Sugar Free Vanilla, No Foam Soy Latte (my go-to) I got a heart "i" made me smile :)


and a hunk of Chocolate Mint Power Crunch Bar. I had 1/2-ish still in my purse from a couple of weeks ago when I went to the Obesity Action Coalition Strategic Planning Meeting, it was umm a little bashed up but edible. I snapped a pic of all the stuff I lug around. There's the bar in better days and a few other emergency snacks (Quest Cookie and Cream Bar, Tomato Basil Crunchy Beans, Crunchamame, a packet of Chike High Protein Iced Coffee, and I have to have my 3 hour mints to get rid of my bean and latte breath. You're welcome friends.)


I carry too much. I have to wear glasses so that's something extra. Ugh getting old sucks. I treated myself to a cute pair though. I have to have 2 things always when I fly (well besides my cellphone) my Chill Pill aromatherapy (this stuff works) and my special coin purse. No wonder I have a neck ache.

More Eggface Healthy Italian Recipes
More Days in my Pouch

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5 comments:

chellebelle77 said...

Would almond flour work on the ricotta pancakes?

Michelle "Shelly" said...

It will... it will be a bit heavy... pancake flour has a leavening agent in it. Make sure you use almond flour... lighter (no skins) than almond meal if you do sub.

Anonymous said...

Love your blog k5holle@aol.com

Jen said...

What sized ramekin did you use for the pies?

Michelle "Shelly" said...

Hi Jen, The link to my exact ramekins is in the recipe so you can see them... they are 6 oz.