The Tortilla Pizza

Tortilla Pizzas are a great way to use up leftovers. Meats, veggies, fruit, just about anything can become a yummy pizza.

Yesterday's shrimp became...


Shelly's Shrimp Tortilla Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with a slice of Provolone, Pesto Sauce, Leftover Bacon Wrapped Shrimp (halved), Mozzarella Cheese and Italian Seasonings.

The Eggface Pizza Porn Gallery

How to make them: Preheat oven to 375 degrees. I put 1 drop literally of olive oil on the cookie sheet and spread it around. Place tortilla on cookie sheet. Spread the sauce on the tortilla (pesto, marinara, alfredo, bruschetta sauce, whatever.) Put a slice of cheese on top of that and then any combination of toppings or leftovers I can find bumping around the fridge. Sprinkle with grated parmesan if desired. Pop in oven. 10 minutes exactly. Have the oven hot before you do the toppings **Do not let them sit. Pop them in the oven right away or the toppings will make the tortilla soggy versus the yummy crispy porn pictured above.

More Pizza Porn

Suck it up Shrimp Skewers

Note to self: Work on not roasting things in the oven on 100º degree days and BBQing on chilly nights.

It was pretty chilly yesterday evening and I soooo didn't want to go outside when it came time to make dinner. I whined and moaned for a half hour or so trying to think of a Plan B but I had a pound of defrosted shrimp sitting in the fridge waiting. So I wrapped myself up in my favorite size 26/28 sweatshirt I still can't seem to part with, grabbed my tongs, sucked it up and went outside.

Soooo glad I did. Yum.


Shelly's Bacon Wrapped Apricot-Ginger Shrimp Skewers

1 lb. (21-25 count) Jumbo Shrimp, uncooked, peeled and deveined, tail left on
11-13 pieces of Bacon, halved

Wrap each shrimp with 1/2 a slice of bacon. Place on metal skewers (5-6 per skewer) making sure to spear through the bacon and the shrimp.

BBQ for about 10 minutes turning once during cooking. About 2 minutes or so before done baste with Apricot-Ginger Basting Sauce.


Shelly's Apricot-Ginger Basting Sauce

2 Tablespoons Sugar Free Apricot Jam
1 teaspoon Ginger, crushed
1 teaspoon Garlic, crushed
1 teaspoon Olive Oil (I used the Temecula Olive Oil Co. Roasted Garlic Flavored Oil I bought the other day)

Mix well. Also great on chicken or scallops. Discard any unused sauce.

I served the Shrimp Skewers with a simple Mixed Greens Salad with Sliced Almonds, Crumbled Goat Cheese and a Storebought Vinaigrette. Oh and I also mixed up a little dipping sauce for dipping the cooked shrimp...

Shelly's Apricot-Ginger Dipping Sauce

2 Tablespoons Sugar Free Apricot Jam
1 teaspoon Ginger, crushed
1 teaspoon Garlic, crushed
1 Tablespoon Cider Vinegar

Mix well. Use as a dip for cooked Bacon Wrapped Apricot-Ginger Shrimp Skewers. Leftover sauce can be refrigerated for up to 3 days.


"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That, that's about it." ~Bubba in Forrest Gump

Here's a few more for ya Bubba.

More Eggface Shrimpy Love:

Shelly's Shrimp & Guacamole
Shelly's Shrimp Venezia Packet
Shelly's Shrimp and Artichoke Casserole
Shelly's Tropical Shrimp Cocktail
Shelly's Bacon-wrapped Pesto Shrimp
Shelly's Mediterranean Baked Shrimp
Shelly's Chinese Shrimp Packet
Shelly's Scampi Skewers
Holiday Shrimp Cocktail on Ice

Neat Shrimp Facts: Today, April 29th is National Shrimp Scampi Day. A four ounce serving of shrimp supplies 23 grams of protein. Americans consume 1 billion pounds of shrimp every year.

Happy Endings

I had planned on making my Grilled Veggie Lasagna but forgot to pick up a key ingredient at the store. "Nahhh I don't need to write it down I'll remember." Ha. Sure. So I improvised with what I had on hand. I lucked out. It turned out super yummy.

I heart happy endings.


Shelly's Red, White & Green "Italian Flag" Lasagna

6-8 Grilled Zucchini & Summer Squash, sliced
1/4 cup storebought Alfredo Sauce (Bertolli, Buitoni, Contadina)
1/2 cup storebought Bruschetta Sauce (in the fresh pasta section) or sub Canned Chopped Italian Style Tomatoes, drained
3-4 leaves of Fresh Basil, torn
1/4 cup Pesto Sauce (storebought or homemade)
8 oz. ball of Fresh Mozzarella, sliced

Slice the zucchini (or squash) lengthwise, brush with olive oil and sprinkle with seasonings. I use Konriko Greek Seasoning (an Italian seasoning would be great too.) Grill the zucchini on the BBQ (or indoor grill) till bendy and tender.

Layer 1/3 in the bottom of a Pyrex casserole dish. Spoon Alfredo sauce on top, then 1/2 the Bruschetta sauce, 1/2 the mozzarella, and the basil.

Add another layer of squash.

Spoon Pesto sauce on top, the remaining Bruschetta sauce, the other 1/2 of the mozzarella. I hold back a few pieces for the top.

Add remaining 1/3 of squash and top with any leftover pieces of mozzarella.

Bake at 350 for 30 minutes or until golden. Allow to sit 5 minutes before serving.


You could add meat if you want. Sauteed ground turkey or beef would be a great added layer but it was very satisfying without and definitely would be a great dinner if you were having vegetarian friends over.

More Grilled Zucchini yumminess:
Shelly's Grilled Veggie Lasagna (meat version)
Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)
My Italian Bento
Shelly's Grilled Zucchini Quesadilla
Shelly's Grilled Veggie Lasagna (meatless version)


For dessert...

I used the new Chocolate Mint flavor of Max Protein Powder to make this yummy ice cream finish to my Italian dinner. It was just like an after dinner mint. Another happy ending.

There's still time to get 20% off your purchase of Max Protein. Here's the 411 on the deal.


Shelly's Chocolate Mint Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Chocolate Mint Protein Powder
1 Tablespoon Sugar Free Vanilla Torani Syrup
Optional: 2 Sugar Free Andes Mints, chopped (found them at CVS)
Optional: 4 Sugar Free Chocolate Mint Cookies, crushed

Mix together milk, protein, and syrup. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just toss it in a blender on super high. You want it fluffy almost double in size. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add optional candy and cookie bits. 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.

The weekend...

The weather was so much better than predicted and it was just too nice to stay inside.

Saturday. Got up, got caffeinated and hit the Farmer's Market.

This week's haul: strawberries, tangerines, avocados, sweet Maui onions, leeks, zucchini and I scored some more of those baby patty pans which I used to make this casserole. Soooo good.


Shelly's Sausage Squash 3 Onion Casserole

1 Sweet Maui Onion, sliced
1 Leek, diced (white & light green parts only)
2 Green Zucchinis, sliced
1/2 pound Yellow Squash (or Baby Patty Pans), sliced
2 cloves Garlic, minced
1/2 pound Italian Sausage, casings removed
1 cup storebought Alfredo Sauce (Bertolli, Contadina or something like that)
1/2 cup canned Chopped Tomatoes, drained (Italian Style)
1/2 teaspoon Italian Seasoning
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
2 oz. Goat Cheese, crumbled
optional: 1/4 cup Crispy Onions, crushed (Durkee makes them, the kind you use on Green Bean Casserole)

Saute onions and leek till golden. Add squashes and saute till fork tender. Add sausage meat and cook till no pink is seen. Add garlic, Alfredo sauce, tomatoes, seasonings and goat cheese. Stir to combine.


Pour into a Pyrex casserole dish and top with optional crispy onions. Bake at 350 for 30 minutes.


After the Market it was off to the beach. I really wanted to do beach clean-up but I had an opportunity to work a few hours for my caterer pal. I couldn't pass up a few bucks. Grrr. Gotta pay the bills :(

Before heading home I hit the Carlsbad Outlets. I was good. Bought 3 much needed shirts, a cup of coffee and left. I closed my eyes and silently chanted, "No purses" when I walked past the Coach store ;)

On the hill just above the outlets, the Carlsbad Flower Fields were in full bloom. For the non-locals the Flower Fields are 50 acres of world class ranunculus (my favorite flower.) Take a look...


Sunday. It was back to the beach for the Encinitas Street Faire. What a gorgeous day! Lots of great walking, yummy roasted corn and BBQ, bright blue skies, ocean breezes


and views like this...

Hope everyone had a great weekend!

Pizza & Ice Cream

Being raised in a Sicilian household Friday night's dinner was always fish and sometimes that fish had eyes that would stare back at you or tentacles with suction cups. Yeah I was not having any part of that.

So on Friday nights when the meal being served would have watched me eat it my Mum bought me a slice of plain cheese and tomato pizza from Brother's Four and dessert was ice cream. I was a happy girl.

Last night I kept the tradition alive.

Dinner...


Shelly's New York Tortilla Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with a slice of Provolone, Chopped Canned Tomatoes, Mozzarella Cheese and Italian Seasonings.

Eggface's Pizza Porn Gallery

and dessert...


Shelly's Toasted Almond Cheesecake Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
1 Tablespoon Sugar Free Cheesecake Flavor Jello Pudding Powder, dry
1 Tablespoon Sugar Free Almond Torani Syrup
2 Tablespoons Slivered Almonds, toasted
4-6 Sugar Free Almond Cookies, crushed

Toast almonds in a dry pan (do not leave them) for a few minutes till just warmed and lightly golden. Set aside to cool. I put them in the freezer to speed the process. Mix together milk, protein, pudding mix and syrup. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just toss it in a blender on super high. You want it fluffy almost double in size. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add almonds and cookie bits.

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.

More Eggface Protein Ice Cream flavors

Lights Out

We had a 3 hour power outage last night. It ruined a batch of Protein Ice Cream but it taught me some lessons.

Lessons learned during the power outage...

* Every flashlight I own sucks or was out of batteries.
* Burning six different scented candles (jasmine, lavender, sugar cookie, apple cinnamon, pumpkin pie and ocean breeze) at the same time makes you want to hurl.
* I could never be Amish.

Thankfully the lights went back on 7 minutes before Grey's Anatomy started because that would NOT have been pretty ;)

Here's last night's no-cook (or pre-cooked) mixed up super cool bento box dinner I took to the park to eat because the park had light.


Blue Box (top left): Mixed Green Salad w/ Grilled Chicken and Unsweetened Dried Cranberries
Orange Box (top right): Glenny's Soy Crisps
Pink Box and Mini Blue Box (bottom left): Celery with Almond Butter, Sweet Onion Dressing for salad
Green Box (bottom right): Pineapple Cottage Cheese (storebought Fresh & Easy brand)
Along side: Sugar Free Reese's Peanut Butter Cups

Heads Up: Max Protein

I get daily emails asking about the protein I use so I thought I'd do an entry about it because... it ROCKS!

I use Max Protein in all my shakes, ice creams, and baking (though my recipes will work with ANY brand of Protein.)

I seriously credit a lot of my weight loss success to having a protein powder I love versus one I just tolerate. I was introduced to it at a GNC store (unfortunately not all carry it. It's a franchise store thing) 8 months after my surgery.

At 8 weeks post-op I had stopped having shakes because I was literally gagging and sometimes holding my nose to get them down (hadn't found Max yet.) I said screw it and vowed to eat chicken for breakfast if I had too.

At 8 months, I was stuck in the longest stall and everyone I talked to kept saying I needed more protein. People would tell me "Try my protein it's soooo good" so I would race out to the store to buy it. I'd mix up a shake and just know if so & so loved it this one will be "the one" well, ummm... it wasn't the one. In fact, some of the protein supplements people said were sooooo yummy I thought tasted like a monkey's ass. Not that I have experience tasting monkey ass but I can imagine.

BTW my Dad was a zookeeper and I do know how a monkey's ass smells so I really CAN imagine.

Back to the stall from hell...

I sat at -80 pounds FOREVER (well it seemed like forever.) I had stalled before (we all do) but this one was different. It was lonnnnnnng. I mean really lonnnnnnng. Did I mention it was long? So I bit the bullet because I was determined I was going to get to -100 and went in search of yet another protein powder in hopes of busting down the stall wall.

SCORE. MAX PROTEIN.

The girl at GNC mixed me a Chocolate shake sample in the store. OMG! It wasn't just good. It was awesome. I bought a tub. She sent me home with a baggy (sounds like a drug dealer) of Vanilla. I went back the next day and bought a tub of that. The next week on weigh-in day the scale moved. OK, I'm not saying the protein did it but hey it MOVED that is all that matters. I was sold. Oh and not only did it move but it moved -7 pounds and I had not seen a jump like that in a long time. I'm now -158 (give or take a pound or two each week) and I really do credit this protein as a big part of my success. I enjoy having the shakes and ice cream I make with this protein. I mean it. I really enjoy it. It keeps me full and satisfied and tastes great.

Life is too short to drink monkey's ass

Ha. I'm making that a bumper sticker.

The Nutritionals (click on picture to enlarge) and 411:

Comes in 2.2 lbs. (.99 kg) / 5.2 lbs (2.35 kg) size tubs

Flavors: Chocolate, Vanilla, Strawberry
New Flavors: Cookies & Cream and Chocolate Mint.

I mostly use Chocolate & Vanilla.

Here are my favorite shakes recipes.

This weekend I tried both of the new flavors as shakes. Both were great. The Chocolate Mint smells and tastes like an Andes candy. I'm thinking using it in my Fudgy Chocolate Balls, Mini Donuts or one of my 5 Minute Cakes would be killer at Christmas time. It was 101°F yesterday yeah that's not a typo... 101°F. It's still April right? We didn't suddenly skip ahead to August??? So to beat the heat I made a batch of Protein Ice Cream with the Cookies & Cream. Awesome.

Shelly's Cookies & Cream Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Cookies & Cream Flavored Protein Powder
1 Tablespoon Sugar Free Vanilla Torani Syrup

Mix together milk, protein, and syrup. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just toss it in a blender on super high.

You want it fluffy almost double in size. Pour into ice cream maker. Follow your machine's instructions for freezing.

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.

I know this protein is not cheap which is hard in these economic times but it tastes great and doesn't smell like you-know-what so I seriously don't complain much. I can't tell you how many tubs I gave away or threw away that I could not even raise to my nose. It's such a huge part of those first few weeks after surgery. Maybe treat yourself to a tub for those few weeks. Careful though. It's hard to ever have another protein after this one.

I was able to score 20% off for readers of the blog

Just click on this link and at checkout enter the coupon code: eggface2010 to receive 20% off your purchase.

Now one post-ops yummy treat may be another's monkey's ass I'm not promising anything just saying I haven't had anyone I turned on to this protein say they didn't love it.

Weekend Wrap Up

Saturday...

We got a late start to the Farmer's Market but it ended up being a good thing. We've been meaning to check out the Temecula Olive Oil Co. and do an olive oil tasting but the store is always closed as early as we go to the market. We finally went late enough to find it open. What a great shop and what an education.


I love talking to the growers of products at stores like this and the Farmer's Market. They are so passionate about what they create and so willing to share their knowledge and YUM! the oils are fabulous. It is amazing that the same olives picked at different times of the year can taste soooo different. To my local readers if you want something fun and different to do hit The Temecula Olive Oil Co. in Old Town Temecula.

Besides oil they have olives, mustards, sauces, spreads, herb blends, soaps, and gifts. I bought a yummy bottle of Roasted Garlic Oil that I will be drizzling over a Fresh Mozzarella and Tomato Salad and everything else I can think of. To purchase their products online or learn more about the shop. Check out this link.

At the Farmer's Market I scored another basket of those super sweet strawberries. I devoured last week's basket. I couldn't wait to wash them before I sampled one.

I also bought onions, leeks, zucchini, and gorgeous baby patty pan squash. Just look at these beauties...

I picked out a pound that I bought home and turned into this yummy casserole...


Shelly's Baby Patty Pan Gratin

1 Yellow Onion, sliced
3 Green Onions, diced
1 lb. Baby Patty Pan Squash, halved
8 Mushrooms, sliced
3 cloves Garlic, minced
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 (8 oz) package Spinach Artichoke Dip (I used Trader Joe's Frozen Creamy Spinach and Artichoke Dip, TGIFriday's makes one too)
1/4 cup Shredded Italian Blend Cheese

Saute onions, mushrooms, and squash till slightly golden. Add garlic saute 1 minute more. Nuke artichoke dip till just melted and add to pan. Add salt & pepper. Mix to combine. Pour into Pyrex casserole dish and top with cheese. Bake at 425 for 20 minutes. I served it for lunch with a piece of grilled fish. It was a perfect side.

Sunday...

I hit downtown Fallbrook on Sunday for the 23rd annual Avocado Festival. It was a blast and yummmmmm avocados and GUACAMOLE. Good fats, oodles of vitamins.

We walked for miles. Finding parking was hideous so we ended up parking in the boonies but that was a good thing because I ate a lot of Holy Guaca-moly without guilt ;) (no chips I was good)

I also taste tested Avocado Ice Cream. I know I said, "Ewwwww" before I tasted it too but it was surprisingly really good. You know I'm already trying to replicate a Protein Ice Cream version for us :)

Days like this make me so thankful I had weight loss surgery.

Pre-op I would have had to pay the $10 for preferred parking to get a diva spot near the action. Instead I walked miles without complaint from my free spot.

Pre-op I would have needed find a bench every few stalls to take a break. I might have decided to stay on that bench watching from the sidelines while the rest of my group went on without me. Instead I never stopped once.

Pre-op I would have been hot and sweaty and miserable. Well it WAS hotter than you-know-where but I wasn't miserable.

On second thought, I probably wouldn't have attempted it before surgery. I would have made up some excuse not to go and missed out on this fun event. I would have missed out on life.

Like I said, soooo thankful.

Fun weekend.

Mmmushrooms

Tonight I'm serving these mushrooms for dinner with BBQ'd Chicken Kabobs and my Pesto Yogurt Dipping Sauce.

They make a great appetizer or side dish... kind of like a Phyllo-less version of Spanakopita. I couldn't resist when I pulled them out of the oven around lunch time yesterday so I stole 2 and made a salad.


Shelly's Spinach & Cheese Stuffed Mushrooms

2 cups Cooked Frozen Chopped Spinach, squeezed dry
18-20 Large Mushrooms, stems removed but used
1 Yellow Onion, diced
3 Green Onions, diced
3 cloves Garlic, minced
1 Tablespoon storebought (or homemade) Basil Pesto Sauce
1 teaspoon Greek Seasoning
1 teaspoon Kosher Salt
a few twists of Black Pepper
3 oz. Goat Cheese, crumbled (you could also use Feta Cheese)
1/2 cup Italian Blend Cheese, shredded (divided use)

Cook spinach. Squeeze all excess water from it. These work great for squeezing spinach. Set aside. Stem mushrooms. Set aside caps. Dice stems. Saute onions and mushroom stems till golden. Add garlic and cook 1 minute more. Add pesto and seasonings. Add onion mixture to spinach. Allow to cool. Add goat cheese and 1/4 cup of the Italian cheese.

Mix together till well blended.

Stuff mushroom caps with mixture. Place in a lightly oiled baking pan. Sprinkle remaining cheese on top of each cap.

Bake at 350 for 30 minutes or until golden.

If you are a fungus lover like me you will dig these other Eggface mushroom dishes:

Shelly's Crab Stuffed Mushrooms
Shelly's Chicken Marsala
Chicken à la Eggface
Shelly's Chicken Dijon Casserole (Mushroom Version)
Shelly's Mushroom Bites
Shelly's Mushroom & Meatball Baked Ricotta Cups


It's National Record Store Day. Go out and buy yourself some new music today. I ♥ the convenience and portability of my Ipod but there's nothing like flippin' through a stack of vinyl. In another life, long, long ago I managed a record store so they will always hold a special place in my music loving heart. There is nothing like hanging out in a place with people who love music as much as you do.

So go today. Support your local record store. Bring your kids who probably have no clue what a "record" is and let them smell some vinyl.

Microwave Protein Mug Cake Recipes: Black Forest and More

This is one forest I don't mind getting lost in. In college I used to hang out errr study at a coffee shop near my campus where they served the most unbelievable Black Forest Cake I indulged in much too much. Waxing nostalgic for the cherry chocolate yumminess I created this much healthier version...

Shelly's Black Forest Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Chocolate Protein Powder
1 Tablespoon Sugar Free Black Cherry Torani Syrup
1/4 cup Cherries (fresh or frozen), chopped
1/2 a slice of Shelly's 5 Minute Sugar Free Black Forest Cake, chopped (recipe below)

Mix together milk, protein, and syrup. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just toss it in a blender on super high. You want it fluffy almost double in size. Pour into ice cream maker. Follow your machine's instructions for freezing. 5 minutes before done add cherries and cake chunks.

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.


Shelly's 5 Minute Sugar Free Black Forest Cake

1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar Free Black Cherry Torani Syrup
1 Tablespoon Canola Oil
3 Tablespoons Multigrain Pancake Mix
2 Tablespoons Cocoa
1 scoop Chocolate Protein Powder
Pinch salt
1 - 2 cup Measuring Cup or Microwave Safe Mug

In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, cocoa, protein powder and salt. Tip dry into wet and stir till combined. Nuke in microwave for 2 minutes (my microwave is getting old and needs 20 seconds added now.)

Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.


More Eggface 5 Minute Cakes:

Shelly's 5 Minute Sugar Free Carrot Cake
Shelly's 5 Minute Sugar Free Chocolate Peppermint Cake
Shelly's 5 Minute Sugar Free Chocolate Raspberry Cake
Shelly's 5 Minute Sugar Free Lemon Cake
Shelly's 5 Minute Lemon Poppy Seed 5 Minute Protein Cake
Shelly's 5 Minute Sugar Free Apple Cinnamon Cake (Nathan's Cake)
Shelly's 5 Minute Sugar Free Almond Joy Cake
Shelly's 5 Minute Sugar Free Coconut Cake
Shelly's 5 Minute Sugar Free Espresso Protein Cake
Shelly's 5 Minute Sugar Free Banana Caramel Nut Cake (My Favorite)
Shelly's Pretty in Pink Strawberry 5 Minute Cake
Shelly's Orange Creamsicle 5 Minute Cake
Shelly's Lime Green Margarita 5 Minute Cake
Shelly's Pistachio 5 Minute Protein Cake
Shelly's Almond 5 Minute Protein Cake
Shelly's 5 Minute Pumpkin Spice Protein Cake
Shelly's 5 Minute Peanut Butter & Jelly Cake
Shelly's 5 Minute Banana Protein Cake
Shelly's 5 Minute Cookies & Cream Coffee Protein Cake
Shelly's 5 Minute Cranberry Protein Cake

More Eggface Protein Ice Cream flavors


I know. 2 Ice Cream post in a row. I'm on an Ice Cream kick. I'm sitting here eating it for breakfast. OMG! soooo good. It's supposed to be 90 degrees this weekend so my machine will be in overdrive. For those of you not on the Protein Ice Cream bandwagon yet (or still digging out from the deep freeze) I promise I'll post a non ice cream post manana.

The perfect finish

Last night I made one of my favorite post-op dinners Tropical Shrimp Cocktail and for dessert a scoop of my Lemon Meringue Pie Protein Ice Cream with a warm Blueberry Topping.

Mmmm. It was the perfect finish.


Shelly's Lemon Meringue Pie Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
1 Tablespoon Sugar Free Jello Instant Lemon Pudding Powder, dry
a few drops of Lemon Extract (careful a little goes a long way)
4-6 Sugar Free Lemon Cookies (I used these), broken in pieces
Optional: a little fresh Lemon Zest

Mix together milk, protein, pudding mix, extract and optional zest. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just toss it in a blender on super high. You want it fluffy almost double in size. Pour into ice cream maker. Follow your machine's instructions for freezing. 1 minute before done add the crumbled cookies (the faux pie 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.

Shelly's Blueberry Ice Cream Topping

1 cup Blueberries (fresh or frozen)
2 Tablespoons Sugar Free Blueberry Davinci Syrup
1 Tablespoon Water
1 teaspoon Cornstarch
zest of 1/2 a Lemon
juice from 1/2 a Lemon

Place blueberries in a pan on medium heat. Mix syrup, water, cornstarch together till starch is dissolved. Add to the blueberries. Add juice and lemon zest. Heat blueberries till blueberries begin to burst. You can help them along by smooshing (is that a word?) them. Pour warm blueberry topping over a scoop of protein ice cream. Also yummy on Fage Greek Yogurt, Cottage or Ricotta Cheese.

More Eggface Protein Ice Cream flavors

Cool Product Alert: Rachel's Cottage Cheese

I heart trying new products so when I spotted these cool looking single-serve cottage cheese cups at the supermarket this weekend I had to grab a few.

You gotta hear these flavor choices...

The sweet ones
Pear Mangosteen (130 calories) - Loved it
Pomegranate Orange Cranberry (130 calories) - Loved it
Lemon Verbena Berry (140 calories) - Really really loved it

The savory ones
Sun Dried Tomato Pesto (130 calories) - Loved it
Cucumber Dill (110 calories) - Yet to try
Roasted Red Pepper (110 calories) - Yet to try


The 411: Rachel's is a brand out of the U.K. She makes yogurt too.

The cottage cheese has no artificial sweeteners, colors, flavors or preservatives, and is made from “rBST-free” milk.

I found them for $1.49 at Henry's (Wild Oats.) Here's the product locator to find a store that carries them near you.

Nutritional Facts (Rachel's Cottage Cheese - Lemon Verbena Berry)

Serving Size (142 g)
Servings Per Container 1
Calories 140 Calories from Fat 25
Total Fat 2.5g
Total Carbohydrate 12g
Sugars 10g
Protein 15g

Verdict: Yum. So far, so good. I tried 4 out of 6 and they all rocked. Little Miss Muffet never had curds and whey this cool. Be sure to stir them up... like those "fruit on the bottom" yogurts all the "good stuff" is down there. These have a ton of nutritional bang for the buck (low cal, low fat, high protein) they would make an awesome snack or meal for us weight loss surgery peeps. I'm thinking a killer breakfast would be one of my Roasted Pears topped with a dollop of Rachel's Pear Mangosteen Cottage Cheese. Ohhhhh yeah.

Look for 'em.