Wednesday, March 25, 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: This is soooo good. Shelly's Spiced Chai Yogurt Dip with Mango chunks to dip. You could use any protein really but this chai (with Spiced Chai Fit Frappe) and mango combo is particularly yummy.

6 Protein Packed Yogurt Parfaits
More Eggface Breakfast Ideas

Lunch: The avocados are great right now. I am lucky to live the next major town over from Fallbrook, CA "Avocado Capital of the World" or so the sign says so at certain times of the year they are really cheap and especially tasty. We also a few varieties that most people aren't as familiar with. There are hundreds of varieties (some as big as my head) but about 7 we see here in California. I picked up a few at the Farmer's Market on Saturday.

One (not quite ripe enough) is destined to become that yummy Irish Avocado Dip I made the other day. One was ready this afternoon and became this Avocado Tuna Melt: I filled 1/2 an avocado with 1/4 cup of tuna salad (I made mine with Greek yogurt, dill, a twist of Black Pepper, and diced green onion.)

Top with cheese and broil till bubbly. Delicious. Worth every fat gram... it's a good fat. Cooks Note: 1 tuna packet makes enough for 1 whole avocado. Don't like tuna... crab salad or chicken salad would be great too.

More Eggface Healthy Salads

Dinner: Leftovers of a yummy protein packed casserole I made the night before for dinner. It was Chicken Enchilada-ish with green chilies, onions, chicken, black beans, and cheese.

Shelly's Creamy Green Chili Chicken Casserole

2 Cooked Chicken Breast, shredded (about 1 cup)
1 Yellow Onion, diced
1 Tablespoon Butter
1 Tablespoon Spelt Flour
1 cup Chicken Broth
1 (4 oz.) can Mild Green Chilies, chopped
1 (15 oz.) Black Beans, rinsed & drained
1 cup Cottage Cheese, pureed
1 Teaspoon Taco Seasoning
1/4-1/3 cup Shredded Cheese for top

Saute onion till golden. Add butter and spelt to pan cook 1 minute, slowly add chicken broth. Mixture will bubble and thicken when it does add chilies, black beans, cottage cheese (I whiz it in a mini food processor to get rid of curds), seasoning. Stir till combined. Pour into a Pyrex casserole dish. Top with shredded Cheese (a good melter like Colby-jack, Cheddar, Mexican blend) Bake at 350 for 30 minutes.

More Healthy Mexican Recipes
More Eggface Casseroles

Snacks: Coffee and a hunk of Premier Protein Honey Caramel Protein Bar (one of my latest favorites.)

More Days in my pouch

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Tammi Goff said...

Oooh! I just picked up some not-quite-ripe avocados this weekend and wasn't sure what to do with all of them. Now I know! Thanks for the great recipe, as always :)

Catrina Donham said...

I just started following you but as someone that battled with weight-loss for over a decade(I haven't had surgery but am doing it on my own and finally having success) I have a unique problem. A lot of really healthy options for breakfast contain fruit or are really sweet.

I loathe any kind of fruity sweetness; it literally gags me. The only fruit I can stand is cucumber(I like limes and lemons, however but only as an added note to savory/spicy flavors). I also despise chocolate, sugar and honey. This means toast, and english muffins are out becaue I can't stand them without butter and I'm cutting my fats. I also can't eat plain eggs because I'm allergic. So is there any really healthy, low/no fat that isn't sweet? Aside from FF Cottage cheese and plain yogurt; I eat these things with a sprinkle of pepper but am getting sick-to-death of them. :/

Typically, I have half a can of lite-soup for breakfast spiked with red pepper. I'd like something more "breakfasty" if you know what I mean.

Also a Fun Fact: I live here in Fallbrook and all the avocados in the few stores here are all products of Mexico because they make more money to ship them out of the local area to stamp them as "California Grown". I've lived in this pit(haha, bad avocado joke) for three years and have never, once, had a Fallbrook-grown avocado!