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. Today's healthy and delicious menu...
Breakfast: We're getting some nice winter storms and we sure need the rain (and snow pack in the mountains) but it's putting a dent in my exercise schedule. I missed my morning walks. The sun finally came out this morning so I made the most of it and took an extra long walk. I came back and made myself a Wildberry Protein Shake (Celebrate Vitamins Wildberry Protein 20 Protein Powder, Soy Milk, and a few ice cubes in the blender), it's one of my favorites.
More Eggface Favorite Protein Shake Recipes
Lunch: One of my lunch go-to's are cold cut roll-ups, sometimes hot, sometimes cold, sometimes in a bento box lunch like today. Though I didn't stay outside long... it was pretty chilly if you weren't moving and we have metal outdoor chairs, Brrrr.
Pink Box (top left): Trader Joe's Rosemary Marcona Almonds
Green Box (top right): Quest Protein Bar Cookies - Blueberry w/ Pecan & Chocolate Chip w/Pecan
Blue Box (bottom left): Roast Beef & Pickle Spear Cold Cut Roll-up
Orange Box (bottom right): Mustard, S&P
More Eggface Bento Box Lunches
5 Things to Do With Cold Cuts
Dinner: Leftovers! I was so looking forward to this. It was dinner last night and it was ahhh-mazing. It was cold and rainy and this hit the spot. I scored a great deal on eggplant this week so I roasted a few trays. Just cube it (you can peel it but I don't), spread it evenly on a baking sheet, sprinkle with olive oil and kosher salt. Roast in a 425 oven (it takes about 40-45 minutes, depending on the water content of the eggplant) I give it a stir at the 20 minute mark and then every 10 minutes after that, you want golden and soft. Place it in the fridge (up to 3 days) great side on it's own with a sprinkle of Parmesan, great in a frittata or scrambled egg bowl, or use it in this recipe...
Shelly's Greek Roasted Eggplant Moussaka
1 Yellow Onion, chopped
2 cloves Garlic, minced
1 Pound Ground Beef or Turkey
2 cups Roasted Eggplant, cubed
1/4 teaspoon ground Cinnamon
dash ground Nutmeg
1/2 teaspoon Oregano
a few twists of Black Pepper
3/4 cup Tomato Sauce
1 large Egg
1 cup Cottage Cheese
1/2 cup Ricotta Cheese
Preheat the oven to 350. Saute onion till golden, Add garlic cook 1 minute. Add the beef (or turkey) and cook until no longer pink. Drain any fats. Add seasonings. Add the tomato sauce and roasted eggplant. Stir till combined. Pour into a baking dish and set aside.
In a mini food processor, whiz cottage cheese, ricotta cheese and egg till smooth.
Spoon over the meat in the baking dish.
Bake until the top is firm 40 to 45 minutes and then broil for 3-5 minutes till golden. Let cool for 10 minutes before cutting.
More Eggface Healthy Greek-inspired Recipes
Snacks: Too much coffee and a handful of another Trader Joe's find (warning addictive, I made it serve 4 times) these Oven Baked Cheese Bites. No TJ's near you? These are close to them or can't wait just make your own Crunchy Cheese "Crackers" instead.
More Weight Loss Surgery Friendly Snacks
Hope everyone has a nice weekend and P.S. You might want to check back tomorrow for some fun starting on the blog.