Excited

I am soooo excited. I hate hate hate to fly but can't wait to meet you guys.

If you still want to come hang out with Melting Mama and I you can still use the following code to get 50% off your Philly tickets: MeltingEgg08

Here's the 411.

and then it's on to Los Angeles for the big 3 Day 10 Year Anniversary Event and Halloween Party!!! LA Code: PoachedEgg08

Another yummy breakfast

I'm on an egg kick.


Shelly's Breakfast Tostada

Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with refried beans (warmed slightly in the nuker till spreadable), cheese whiz (in the Philly mode), scrambled egg, Monterrey Jack cheese and Southwest seasonings.

Directions: Place the tortilla on a lightly oiled baking sheet. Top with toppings. Bake at 375 degree oven for 10 minutes till the tortilla is crisp and the toppings are bubbly.


Highlights of the day:

* Scored some super cute things at TJ Maxx last night. You guys know how I love funky wise owls... I got the cutest owl hoodie (you'll see me sporting this in Philly), a blue BCBG sweatshirt, 3 pairs of "good butt" pants and a cute blouse.

One word can not describe what a surreal, bizarre, joyous, happy, fortunate feeling it is for me to stand in front of a dressing room mirror in a size 4 pair of pants. I hope I never take it for granted.

* OK I soooo need to buy a set of these. LOL.

* Today is National Coffee Day. In my world this holiday is right up there with my birthday in importance ;)

Here are some Eggface ways to celebrate: Shelly's Mochachinno Almond Protein Ice Cream, Shelly's Caramel Mock Macchiato, Shelly's Tiramisu Protein Ice Cream, or stop at Starbuck's after consulting my survival guide.

Oh and don't forget to consult the great Starbuck's Oracle to see what your Bux order says about you.

I'm gonna go celebrate by pouring another cup...

Listening to: O.A.R. "This Town"

Chorizo Crustless Quiche

If you like it spicy this is for you.

This was a great breakfast. It is an absolutely gorgeous day so my Mum and I ate breakfast this morning outside on the patio. I served this quiche with a huge fruit salad I made from the Farmer's Market bounty I picked up yesterday... late season strawberries, super yellow and white nectarines, and yellow peaches. It was a yummy Sunday Brunch... only missing a Mimosa ;)

You could serve it for dinner too with a dollop of Fage yogurt or sour cream and sliced avocado and a green salad with cilantro dressing.


Shelly's Chorizo Crustless Quiche

Mexican Chorizo Sausage (about 5 oz. casing removed)
1 bunch Fresh Spinach
1 Yellow Onion, diced
3 Green Onions, diced
2 cloves Garlic, minced
1 teaspoon Oregano
a few twists of Black Pepper
1/2 teaspoon of Kosher Salt
1/2 cup Mild Salsa
1/2 cup Shredded Monterrey Jack Cheese
5 Eggs, beaten
1/4 cup Shredded Monterrey Jack Cheese (or Oaxaca Cheese)
Butter/oil for sauteing

Preheat oven to 350. Remove the sausage from it's casing and saute in a skillet for 5 minutes over medium heat, crumbling the meat as it cooks. Use a wooden spatula to break up. Drain any fats. Set aside to cool. Saute spinach till wilted. Drain and squeeze out any liquid. Set aside to cool. Saute onions till golden. Add garlic and saute 1 minute more. Add cooked spinach and saute till dry and separated about 1 minute. Set aside to cool.

Mix all ingredients together except 1/4 cup of shredded Monterrey jack cheese. Be sure veggie mixture has cooled slightly before adding eggs. Pour into a lightly greased (I use olive oil) Pyrex casserole dish. Top with remaining cheese. Bake for 30 minutes or until golden.

I used a leaner pork/beef combo chorizo but any will do including soy chorizo (Trader Joe's sells a great one). You can substitute a spicy Italian Sausage too.

Chocolate Banana Heaven

These are to die for... like a chocolate "bread pudding."

Soooo good.


Shelly's Chocolate Monkey Protein Souffle

2 Tablespoons Walnuts
2 eggs
1 Banana
1 cup Vanilla Soy Milk
1/2 cup Unsweetened Coconut, toasted
3 Tablespoons Sugar Free Torani Syrup (I used SF White Chocolate)
3 Tablespoons Multigrain Pancake Mix, dry (I use this)
1 scoop Chocolate Protein Powder
1/2 teaspoon Baking Powder
1 teaspoon Cocoa Powder (and a dash for top)
dash Cinnamon

Topping: Sugar Free Whipped Cream, Sugar Free Maple Syrup or Sugar Free Chocolate Syrup

Sprinkle nuts into bottom of each ramekin. Mix all remaining ingredients in a blender till smooth.


Pour mixture into 4/4-oz ramekins or custard cups. Here's what I use.


If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Sprinkle top of each souffle with additional cocoa. Bake at 350 for 50 minutes or until set, knife inserted comes out clean.



Highlights of the Day:

* Ummm chocolate for breakfast does life get much better than that. If you haven't made these little souffles yet you have too.

* Did you guys see the hottie that will be at the LA OH Event? Anyone know if he's single?? I've got dibs if he is ;)

* So looking forward to Grey's Anatomy 2 hour season premier tonight... despite the fact that I saw the previews and Rose is pregnant ughhh!

Listening to: Dramarama "Anything"

500th Post Philly Style

In honor of my upcoming trip to the City of Brotherly Love: Philadelphia I made a few yummy dishes with a Philly feel.

Shelly's Philly Cheesesteak Tortilla Pizza

Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with shaved roast beef, sauteed peppers, onions & mushrooms, a twist of black pepper was on both but then the great cheese debate ensued...

I made 2 versions: A Whiz Wit (that's with Cheese Whiz)


and a Provi (with Provolone Cheese)



and for dessert...



Shelly's "Rocky Balboa" Road Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Chocolate Protein Powder
1 Tablespoon Sugar Free Torani Syrup (I used SF White Chocolate)
2 Tablespoons Nuts, chopped (I used walnuts, pecans, almonds combo)
1 Sugar Free Marshmallow Peep, chopped up

Mix together milk, protein powder and syrup together. I used this gadget to mix it up. It makes it airy and lump free. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the nuts and peep. You can eat it right away it is soft serve-ish but I like to put it in the freezer to set for an hour or so.

I finally found a use for the peeps that were bouncing around my freezer since Easter...


First Degree Peepicide - this peep must have pissed off the wrong person.

Highlights of the day:

* Hey a little heads up for those of you going to the Philly or LA OH events... there will be tons of groovy prizes. Beth (Melting Mama) and I even get to raffle off some fun stuff.

* This meal was sooooo good and I'm even more jazzed about going to Philly now.

* I just realized this is my 500th post on Eggface Wow! I talk a lot.

Listening to: "Under Pressure" David Bowie & Queen

Sugar Free Dirt Cup

My friend came over this morning with her 4 year old daughter and so we made the always kid friendly (but also weight loss surgery friendly) Dirt Cups together.

How to:

Get a cup. A clear one is best so you can see your "worms" working. Empty a Sugar Free Chocolate Pudding Cup into it.

You can top with crushed Sugar Free Oreos but we added a layer of green coconut (toasted unsweetened coconut dyed with a drop or two of green food coloring in a plastic snack bag) grass.

A Dirt Cup isn't complete without a few Sugar Free Gummy Worms or Bugs and Sugar Free Chocolate Covered Raisin "Rocks."

I promised her next time we'd make an Ocean Cup with Vanilla Pudding dyed blue and SF Gummy Fish.

and yes I ate one too. Soooo good.


Highlights of the day:

* Went into a store to get a component to my costume... without giving it away I asked if they carried a particular piece of clothing. They said, "Yes but..."

OK GET THIS... You ready???

They said, "Yes but we don't have anything small enough for you."

EXCUSE ME?! Did I hear that right???

Small enough?!?!

Yeah so despite not finding the thing I needed I walked out of that store glowing.

* Well so then I went home and ordered the costume component online. So I'm done. Well... like 95% done. I have a few wish list things but if I don't find 'em it'll be fine. Yay! One thing on my massive list down.

* Spending time with friends with kids is always nice. I get my Mom/Teacher fix and then they go home.

Listening to: David Archuleta "Crush" I heart this song. He's such a little cutie.

Pumpkin Recipes: Pumpkin Protein Souffle

Shelly's Pumpkin Protein Souffle

2 Tablespoons Raisins/Dried Cranberries
2 Tablespoons Walnuts
2 eggs
1 cup Vanilla Soy Milk (or regular Milk)
1/2 cup Unsweetened Coconut, toasted
3 Tablespoons Sugar-Free Torani Syrup (I used SF Vanilla)
3 Tablespoons Multigrain Pancake Mix, dry
1 scoop Vanilla Protein Powder
1/2 teaspoon Baking Powder
1/2 cup canned Pumpkin Puree, not pie filling
1/4 teaspoon (+ a dash for tops) Nutmeg
dash Cinnamon

Topping: Sugar-Free Maple Syrup and Homemade, No Sugar Added Whipped Cream

Sprinkle fruit and nuts into bottom of each ramekin. Mix all remaining ingredients in a blender till smooth. Pour mixture into 4/4-oz ramekins or custard cups. Here's what I use.


If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Sprinkle top of each souffle with additional nutmeg. Bake at 350 for 1 hour or until set and a knife inserted comes out clean.



Let sit 5 minutes in a water bath. Remove from the bath. Serve chilled with SF Maple Syrup and Homemade, No Sugar Added Whipped Cream on top. This would be so perfect for Halloween or Thanksgiving morning. Maybe a Fall Brunch with some Chicken Apple Sausage or Maple Bacon, some Mixed Berries or a Berry Smoothie.

Cook's Note: If you are still on soft food this is awesome (especially for those Thanksgiving surgery pals) just leave the sprinkle of nuts and fruit out.

More Bariatric Surgery Friendly Pumpkin Recipes

Life's small pleasures

I've been tagged...

100 things that make me feel warm and fuzzy inside (in no particular order):

1. The Beach
2. Farmer's Markets
3. Just washed Egyptian cotton sheets
4. Dreams that are so good you don’t want to wake up
5. Reality TV
6. Rain
7. Lava flows
8. Cookbooks
9. Sweater weather
10. Goose Down Pillows
11. Breakfast for dinner
12. My cat Rose
13. Pilot Easy Touch Pens
14. Traveling
15. Magazines
16. Cheese
17. Walks in the evening
18. Snow
19. Road trips
20. Sugar Free Cinnamon Dolce Soy Lattes
21. Picnics
22. Bath & Body Works Citrus Basil scent
23. Flea markets
24. Flip Flops
25. Cliffs over looking the ocean
26. Roses
27. Spending time with my Mum
28. Seaport Village in San Diego
29. Going to concerts
30. Sleeping in
31. Oatmeal
32. Chilly nights
33. Romantic comedies
34. Capri length jeans
35. Bracelets
36. Days when the phone doesn't ring
37. Laughing till it hurts
38. Tortilla Pizzas
39. When I do really well on Jeopardy
40. Passionate people
41. Purses
42. Bellinis (Peach Nectar & Champagne)
43. French doors that open onto garden patios
44. Lighthouses
45. Imax movies
46. Julian, CA
47. Curling up on the couch watching movies
48. Surfing the net
49. Pedicures
50. The color green
51. Loyalty
52. Scarves
53. Kitchen gadgets
54. Seashells
55. Coffee
56. Antique Stores
57. Star gazing
58. Tattoos
59. Watching old music videos on You Tube
60. Camping
61. Fresh pineapple drizzled with Malibu Rum
62. Fountains
63. The Zoo
64. Snowdrops (the flower)
65. Montauk, NY
66. My Ipod
67. Old houses
68. Bizarre Holidays
69. Steamed Clams
70. Grilled Veggies
71. A Good Makeout Session
72. Sunglasses
73. Going to the movies
74. The smell of BBQ
75. Air Hockey
76. Being in love
77. Driving down Coast Hwy. 101
78. Sincerity
79. Bullriding
80. Cheese Parties under my electric stars
81. Cooking
82. Street Fairs
83. Carlsbad, CA
84. Libraries
85. Lotion
86. Wrought Iron
87. V neck shirts
88. Music
89. Fortune Tellers
90. Hair Scrungees
91. Barefeet
92. Vintage anything
93. Boston, MA
94. Watching surfers
95. Candlelight
96. Bonfires
97. California Missions
98. Winding roads through the mountains
99. Feeding squirrels
100. Heart shaped rocks

** Tagging anyone who wants to be tagged **

Sweet Potatoes and Artichokes

Apparently according to my Mum sweet potatoes were my favorite food when I was but a wee one. This was seriously yummy.

Shelly's Sweet Potato Pie Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
2 oz. No Sugar Added Strained Sweet Potatoes Baby Food (half a regular size jar)
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
1 Tablespoon Butter Flavored Extract
2 Tablespoons Pecans, chopped
Optional: 4-6 Sugar Free Oatmeal Cookies, broken into pieces (I use these)

Mix together milk, protein, baby food, syrup and extract. I used this gadget to mix it up. It makes it airy and lump free. Pour into ice cream maker. Follow your machine's instructions for freezing. 1 minute before done add the nuts and optional cookie bits (faux crust) You can eat it right away it is soft serve-ish but I like to put it in the freezer (in a Tupperware) to set for an hour or so.



More Protein Ice Cream Recipes

Highlights of the day:

* Made another Crustless Quiche but added 1/2 a can of chopped Artichoke Hearts (water packed kind). Yummmmm. Spinach Artichoke Dip-ish.



This heats up super well... just nuke it for a couple of minutes. Totally great breakfast. Kept me satisfied all morning.

* $140 BCBG Sweater Jacket for $29. I heart TJ Maxx. Stores like TJ Maxx, Ross, Stein Mart are a godsend to post-ops. Now it just needs to be sweater weather.

* I have some fun weekend plans. I'll take pics. Hope yours is great!

Listening to: "I'm In Love With A Girl" Gavin DeGraw

Casseroles and Crack

This was a super yummy side dish. I served it last night for dinner with those Chicken Patties from Trader Joe's I reviewed awhile back. Tasty. I think I'll throw some grilled chicken in next time to make a main dish version.


Shelly's Squash Artichoke Pesto Bake

1 Yellow Onion, sliced
2 Green Onions, diced
4-6 Mushrooms, sliced
3-4 baby Zucchinis and/or Summer Squash, sliced
1/2 Cup Alfredo Sauce (I used jarred)
2 Tablespoons Store bought Artichoke Pesto
1/2 teaspoon Greek Seasoning
1 teaspoon Kosher Salt
a few twists of Black Pepper
1/4 cup Italian Blend Cheese, shredded

Saute onions and mushrooms till golden. Add zucchini, turn to low heat and cover for 5 minutes. Stirring once or twice. Add artichoke pesto, Alfredo sauce, and seasonings. Pour into a Pyrex casserole and top with cheese. Bake for 30 minutes at 350.

I ate 1/2 of what is pictured below...



I've said it before and I'll say it again... I seriously think the creator(s) of the BMI Formula were smoking crack. So Tuesday is my weigh-in day. I had surgery on a Tuesday morning in 2006 so it's the day I picked to weigh each week. I can't do the everyday thing. I don't want to see little water retention glitches. I want to see the real deal. Everyday weighing would make me crazy. Once a week weigh-ins are a pleasant experience most weeks.

Anyway... I lost 2 1/2 pounds this week. (at over 2 years out so screw those "windows of opportunity" for weight loss stories)

But... the BMI chart says I'm still "moderately overweight" because I'm a short shit and even though I'm wearing size 4 jeans and did get into a pair of 2's this weekend BTW but kind of hurt myself in the process LOL... the chart says I need to lose 4.9 more pounds to be "normal."

Being normal is highly overrated.

Seriously though if I got my inner thigh lift I'd probably be down 10+ more pounds. If you've had an inner thigh lift email me would you and let me know the good, bad, and the ugly. I'm still debating. You know... it's hard to go under the knife when it's more cosmetic this time than medically necessary and you know my theory has always been if someone other than me is getting that view they better love me for more than my inner thighs. Comprende?

Highlights of the Day:

* Mmmm Breakfast. I made another version of those little souffles with dried fruits and nuts. It's the same recipe as the original version but with dried cranberries, blueberries, raisins and walnuts in the base.



* Got my tickets booked for Philly... excited. Besides meeting everyone which is so cool. I must take a picture next to the Rocky Balboa statue ;) cause I'm cheesy like that. Speaking of cheesy... locals need to start weighing in on who has the Best Cheese steak. I won't be indulging in the Amoroso rolls but bring on the gooey cheese and meat.

* Environmental Karma points. I bought a cordless electric mower. My stinky old bad for the environment gas powered mower bit the dust finally so I went green.

Listening to: "Westside" TQ

Weight Loss Surgery Friendly Dessert - Peaches and Cream

Two gorgeous peaches from the Farmer's Market were turned into this yummy and super easy treat today. Soooo good. This is a perfect dessert on a summer evening when you’ve already got the grill fired up. Grilling the fruit makes the natural sugars of the fruit caramelize and really deepens the flavor and the sweetened ricotta adds a little protein.


Shelly's Grilled Peaches and Cannoli Filling

2 Fresh, Ripe Peaches, halved and pitted
1 teaspoon Canola Oil
1/2 cup Ricotta Cheese
2 Tablespoons Sugar Free Torani Syrup
dash of Cinnamon

Mix ricotta and SF syrup and set aside. Preheat BBQ grill or indoor grill pan. Brush peach halves with canola oil. Grill cut side down for about 4 minutes until nicely browned. Turn grill for an additional 3-4 minutes. Spoon a dollop of ricotta cream in the center of each peach half and sprinkle with cinnamon. Serve warm. Makes 4 peach halves.

Highlights of the Day:

* Worked an AM shift this morning and by random chance got to talk with my pal and blog reader Jenn on the phone. Looking forward to meeting you in LA chicka!

Don't forget if you are anywhere Philly or LA I'd love to meet you. Come hang out with Melting Mama and I.

Come party Halloween night in LA with me. I just came up with a cute costume idea finally. So excited. If you are coming already or plan to comment or let me know somehow so I can put you on my list to find.

* Well not really today but this weekend... went to the Beach. It was a really great day. Walked forever. Had a nice picnic. And Errr Ummmm because feeding the squirrels is against the law I might have accidentally dropped some peanuts ;), Went shopping at the outlets over by the beach and bought a great pair of "good butt" pants. You know when you find a pair that makes your ass look way better than it really is.

It's the Bees Knees - Apple Raisin Protein Souffle

This was soooo good. A total bread pudding fix. My Mum loved it. Puddings topped with warm vanilla custard are very British. So fellow weight loss surgery Brits across the pond have no fear "afters" (desserts in the States) are still in your future.


Shelly's Apple Raisin Protein Souffle

2 eggs
2 small Apples, diced
2 Tablespoon Raisins
3 Tablespoons Multigrain Pancake Mix, dry
1 scoop Vanilla Protein Powder
1/2 teaspoon Baking Powder
1 cup Vanilla Soy Milk
1/2 cup Unsweetened Coconut, toasted
3 Tablespoons Sugar Free Torani Syrup (I used SF Caramel), divided use
1/4 teaspoon (+ a dash for tops) Nutmeg
dash Cinnamon

Topping: Sugar Free Maple Syrup or Vanilla Custard (see below)

Cook apples, raisins and 1 Tablespoon of the SF Torani syrup for 5 minutes on low heat. Set aside to cool. Spoon a tablespoon or so of the cooled apple mixture into each ramekin to cover the bottom of each.

Mix all ingredients (including remaining apple mixture) in a blender till smooth.


Pour mixture into 4/4-oz ramekins or custard cups. Here's what I use.


If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Sprinkle top of each souffle with additional nutmeg. Bake at 350 for 45 minutes or until set, knife inserted comes out clean. Serve warm or chilled with warmed SF maple syrup or vanilla custard on top.


Shelly's Warm Vanilla Custard

2 Tablespoons of Bird's Custard Powder
2 cups Milk
2-3 Tablespoons Sugar Free Torani Syrup (choice of flavors*)

Mix powder into a smooth paste with a little of the milk. Heat the remaining milk to almost boiling and pour onto the custard mixture. Return the mix to the pan and heat till thickened (it will bubble). Remove from heat and put Sugar Free Syrup flavor of your choice in. Spoon over cooked Souffles. You can eat this as is warm (my favorite) or chill it and it will firm up like pudding.

*I used SF Vanilla Torani but Brown Sugar Cinnamon, Caramel, English Toffee, ooooh or Coconut would be yummy too.

Spinach Crustless Quiche

This was dinner last night and breakfast today.


Shelly's Spinach Crustless Quiche

2 bunches Fresh Spinach
1 Yellow Onion, diced
3 Green Onions, diced
2 cloves Garlic, minced
1 teaspoon Oregano
a few twists of Black Pepper
1/2 teaspoon of Kosher Salt
1/2 cup Bruschetta Sauce (found in the fresh pasta section)
1/2 cup Shredded Cheese, Italian Blend
5 Eggs, beaten
1/8 cup Shredded Mozzarella
Butter/oil for sauteing

Preheat oven to 350. Saute spinach till wilted. Drain and squeeze out any liquid. Set aside. Saute onions till golden. Add garlic and saute 1 minute more. Add cooked spinach and saute till dry and separated about 1 minute. Set aside to cool. Mix all ingredients together except 1/4 cup of shredded mozzarella.

Be sure veggie mixture has cooled slightly before adding eggs.

Pour into a lightly greased (I use olive oil) Pyrex casserole dish. Top with mozzarella cheese. Bake for 30 minutes or until golden.


For dinner I served it with beans on the side for a yummy totally vegetarian meal. Leftovers made a great breakfast this morning. I just nuked it for a minute.


Highlights of the day:

* The sun didn't come out till 2 PM today. It was gray and cool... like a little early taste of Fall. I loved it. Come on. Bring it on... sweater weather, fuzzy blankets, cuddling. Note to self: find someone to cuddle with. Seriously though I'm soooo done with summer.

* Made another flavor of the Breakfast Souffle from the other day. Yum. I'll post it this weekend.

* It's Friday... which means tomorrow is Saturday. My favorite day of the week. I'm going to picnic at the beach. Whatcha got planned?

Listening to: "So What" Pink

Remembering

The tragedy of 9/11 was one of the motivating factors in my deciding on weight loss surgery. I had been really thinking about it after my Dad died (weight related death: sleep apnea, heart failure) but I was certain when I heard the stories of people evacuating the Twin Towers. I watched that morning as hundreds walked down 70, 80 flights of narrow stairs... the brave firefighters squeezing past with their hoses and gear. As the horror of that day unfolded I thought... How would I ever do that? I can't walk across a parking lot without being out of breath. I knew my life had to change.

Light a candle.

Breakfast fit for a queen

This is a seriously yummy breakfast. Soooo good. It's really close to a "bread" pudding texture so if you have been jonesing for that... this is a must try!

It looks fancy too. I would totally serve it to company. It would be perfect for a Sunday Brunch with sausage or bacon and a fruit salad or better yet as breakfast in bed. OK future love of my life take note.

Don't let the souffle word scare you away. This is super easy. I promise.


Shelly's Banana Coconut Protein Breakfast Souffle

2 eggs
1 banana
3 Tablespoons Multigrain Pancake Mix, dry (I use this)
1 scoop Vanilla Protein Powder
1/2 teaspoon Baking Powder
1 cup Vanilla Soy Milk
1/2 cup Unsweetened Coconut, toasted
2 Tablespoons Sugar Free Torani Syrup (I used SF Caramel)
1/4 teaspoon (+ a dash for tops) Nutmeg
dash Cinnamon

Topping: Sugar Free Maple Syrup

Mix all ingredients in a blender till smooth.

Pour mixture into 4/4-oz ramekins or custard cups. Here's what I use.

If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Sprinkle top of each souffle with additional nutmeg. Bake at 350 for 45 minutes or until set, knife inserted comes out clean. Serve warm or chilled with warmed SF maple syrup on top.


It would be a killer meal for those on the soft food stage too.


Highlights of the day:

* I went on a nice walk today. It was beautiful... not too hot, cool breeze. I jammed to my Ipod and enjoyed the day.

* Went to coffee with my friend Jeremy. I whine and muse and over think and he knows just what to say to smack me (in a good way) back to reality.

* I made a yummy experimental dinner. I'll post the food porn and recipe tomorrow.

Listening to: O.A.R. "Shattered"

The vegetable formerly known as cauliflower

This was an eating highlight of the weekend. Soooo good. A totally yummy Italian fix without the pasta. I heart that it utilizes the sadly under utilized cauliflower. One of my favorite veggies.


Shelly's Cauliflower and Sausage Bake

1 head of Cauliflower, broken into florets, parboiled
2 eggs, beaten
1/4 cup Italian Style Bread Crumbs
1/2 pound Mild Italian Sausage, browned (You can use beef or turkey too just add a dash more seasonings)
1 1/2 cups Marinara Sauce (I use Rao's)
4 slices (about 1/4 lb) Mozzarella
1/4 cup Parmesan, grated
1/2 teaspoon Italian Seasoning
a few twists of Black Pepper
Olive Oil

Brown sausage. Drain any liquid, set aside.

Parboil the cauliflower, dredge it in beaten egg and lightly toss in Italian Style dried bread crumbs and pan fry in a tiny bit of oil. Turn till golden on all sides.

*You can skip this and just parboil the cauliflower if you are concerned about added fat/carbs (but it's sooooo much tastier this way)

Mix the browned sausage and seasonings into the sauce and spoon 1/2 into a pyrex casserole dish. Place cauliflower over sauce in an even layer. Pour remaining sauce over top. Cover with grated Parmesan and Mozzarella slices.

Sprinkle with a dash more Italian Seasoning. Bake at 350 for 30 minutes.

More Eggface Pastaless dishes 'cause that's how I roll.


More Highlights of the weekend:

* Went to a wine tasting/food sampling event. The entertainment was Tommy Tutone. Remember that song "867-5309 Jenny" from the 80's? I totally hated that song. Well... it really wasn't the song. The guy I dated back then and I broke up and he dated a girl named Jen after me and so it was just bad timing. Anyway... I must give TT props. He actually rocked it. You know like all one hit wonder bands they had a few hidden gems that just didn't get airplay. I enjoyed them... or maybe it was the wine samples. As for the food there wasn't a whole lot of weight loss surgery friendly samples. I did really enjoy a salad with a yummy raspberry vinaigrette. I'll try and replicate it for the blog.

* I noticed my boob scars are really fading. I love that Bio Oil stuff. I was so worried that a second surgery would really leave some massive scarring. ;) I'm such a Franken Barbie.

* I felt kind of cruddy most of the weekend. It's been nasty hot and I am still sleeping like crap but I did have an hour or so of pure bliss on Sunday. As the sun was setting I laid down in my backyard and stared at the sky. A cool breeze kicked in. It was beautiful. So peaceful. You know those completely perfect moments you just want to bottle up and keep forever. The sky was all orangy and purple with crazy cloud formations. I wish I had a camera with me. I just couldn't get up and break the zen.

Now I have Prince "1999" in my head. "The sky was all purple there were people running everywhere..."

Listening to: "Purple Rain" Prince

Apple Pie Protein Ice Cream and other good stuff

I made a batch of Apple Pie Protein Ice Cream this morning. I took a mini ice cream scoop and some soy crisps and made a few ice cream sandwiches for dessert tonight.


Shelly's Apple Pie Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1 Tablespoon Sugar Free Torani Syrup (I used SF Caramel)
2 oz. No Sugar Added Apple Baby Food (half a regular size jar)
1/2 teaspoon Cinnamon
dash of Nutmeg
1 Tablespoon Walnuts, chopped
4-6 Sugar Free Oatmeal or Shortbread Cookies, broken up (I use these)

Mix together milk, protein powder, syrup, apple, and seasonings together. I used this gadget to mix it up. It makes it airy and lump free. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add the nuts and cookies (faux crust). You can eat it right away it is soft serve-ish but I like to put it in the freezer to set for an hour or so.




More Eggface Protein Ice Cream recipes and tips.


Highlights of the day:


* I had Starbuck's new Perfect Oatmeal for breakfast. It was yummy! I don't know about perfect but it's darn good. How's that?! 100% whole-grain with your choice of dried fruit or nut medley. I got both. It's unsweetened. You can add Splenda to it yourself or I bet they would give you a pump of one of the SF Syrups in it... Mmmm SF Cinnamon Dolce in oatmeal would rock. I didn't think it needed it. I added a splash of milk from the coffee bar, 1/2 of the packet of dried fruit and 1/2 the packet of nuts. The stats: 140 calories for just the oatmeal; 100 calories for nut medley (whole pouch); 100 calories for dried fruit (whole pouch). Soooo good. TY Starbucks!

* I ran into my old boss today at the Farmer's Market. She hasn't seen me since I was 2 weeks post op from RNY so -152 pounds and a lot of plastics later. She didn't recognize me. I had to say, "It's me Michelle" and her eyes bugged. LOL. I love those moments. BTW here's me in my Size 4's... finally shortened them.


* Mmmm more good eating today. Lunch today is leftover BBQ'd Chicken Kabobs from last night chopped up on a salad of fresh lettuce and cucumber from the Farmer's Market and the last of the tomatoes from my garden with a creamy cilantro dressing. It's hotter than you know what again today but there's a nice breeze so lunch is on the patio.



Listening to: "Middle of Nowhere" Hot Hot Heat