Birthday Treats

Had a great day yesterday. Thank you for all the sweet birthday greetings!

It was a hot day 101°F here in my 'hood so we escaped to the cheapy movie theater. Saw "Ghosts of Girlfriend's Past" with my hottie Matthew Mcconaughey. I love that he was once arrested for a disturbing the peace naked and playing the bongos. Ohhh how I would have loved to have been that arresting officer. Wee Ooh Wee Ooh Wee. The movie was cute should have been released near Christmas though as it was a take on "A Christmas Carol" but whatever... I enjoyed the movie, popcorn & especially the couple of hours of free AC!

At 101°F outside you know my Ice Cream Maker was churning. Here's what I made with it...


Shelly's Gingersnap Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
2 Tablespoon Sugar Free Gingerbread Davinci Syrup
1/2 teaspoon Ground Ginger, divided use
4-6 Sugar Free Oatmeal Cookies, crushed (I use these)

Mix together milk, protein, syrup and 1/4 teaspoon of the ginger. 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. Crush the cookies with the remaining ginger in a snack-size Ziploc. 5 minutes before done add to ice cream maker. 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.

So I took 2 scoops of Gingersnap Ice Cream and made a yummy Protein Shake...


Shelly's Gingersnap Latte Protein Shake

1 cup Vanilla Soy Milk
2 scoops Shelly's Gingersnap Protein Ice Cream
1 scoop Click Espresso Protein Powder
1 Tablespoon Sugar Free Vanilla Torani Syrup

Blend. Top with Sugar Free Land o Lakes Whipped Cream and a dash of cinnamon

Later in the day I made myself some more birthday treats... Mini Protein Donuts and Strawberry Cannoli. Mmmm.

Birthday Breakfast

So today many many many ;) grrr many moons ago I was born. Not doing much today saving $ for something BIG. Just dinner & a movie probably but first BREAKFAST...

Nom nom nom.


Eggface's Heart Shaped Baked Egg Cups

Preheat oven to 375. Spray a heart shaped silicone muffin pan with Pam cooking spray.

Crumble cooked sausage, ham, smoked salmon, bacon, cheese, diced green onion, chopped herbs, leftover chopped veggies (broccoli, peas, asparagus, spinach...), refried beans. It's a great use for leftovers... meatloaf, taco meat, hamburger, chili. Whatever combo you like... into each muffin cup.

You will want to fill the muffin tins about 3/4 full of "stuff" before you add the egg. I leave a little indentation or well in whatever filling I add so the egg has a little place to fall into. Crack one large egg into each well. It's OK if it breaks. Season with a pinch of Kosher Salt and a few twists of freshly ground Black Pepper.

I used some leftover spinach, a sliced mushroom, some diced green onion, a couple of Tablespoons of Bruschetta Sauce. Topped with the egg, feta cheese crumbles and salt & pepper.

Bake in a 375 oven for 20 minutes (soft yellow my preference) or 23 minutes (firm yellow.) Pop out of pan and serve.

Well my only consolation to getting older is I look better now than I did in my 20's :) Thank you weight loss surgery!

Pistachio 5 Minute Cake

My Mum declared this 5 Minute Cake her favorite...


Shelly's Pistachio 5 Minute Cake

1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar-Free Vanilla Torani Syrup
2 Tablespoons Canola Oil
3 Tablespoons Multigrain Pancake Mix
2 Tablespoons Unsweetened Coconut
1 Tablespoon Sugar-Free Jello Pistachio Pudding Mix, dry
1 scoop Vanilla 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, coconut, protein powder, pudding mix, 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. Top slices with No Sugar Added Whipped Cream and Pistachios. It would be great topped with a scoop of Pistachio Protein Ice Cream too.

More Eggface 5 Minute Cakes

This was a pre-Birthday cake we ate last night. Today I'm making a batch of mini protein donuts and some strawberry cannoli for my B-day manana. I'm going to be 29 in case you are wondering ;) Next year too.

Apple Flat Out Pizza

This was breakfast. Mmmmm so good and my house still smells like freshly baked apple pie. Nice.


Shelly's Apple Flat Out Pizza - French Toast Mini Size Flat Out Wrap, Ricotta Cheese sweetened with SF Caramel Torani Syrup, Apple Slices, drizzle of Sugar Free Maple Syrup, dash of Cinnamon.

Bake for 10 minutes in a 375 oven on a lightly oiled cookie sheet.



"From the bitterness of disease man learns the sweetness of health."
~Catalan Proverb

Poor Farrah Fawcett lost her battle with cancer today. It's hitting me especially hard because a family member has just be diagnosed. Prayers to Farrah's family and to all those still fighting that horrible disease.

Life is short. Surround yourself with the people & things that bring you JOY!

Lemon Love

Long day of work today. I was thankful I had some of this bean salad leftover to come home too. Bean salads only taste better the next day. All the flavors get a chance to love on each other. Yum!


Shelly's Greek Garbanzo Salad

2 cans (15 oz.) Chickpeas (aka Chickpeas, Cece, Garbanzo), rinsed & drained
1 Cucumber, diced
1/4 of a Red Onion, diced
3 Green Onions, diced
1/4 cup Kalamata Olives, sliced
1/4 cup Feta Cheese, crumbled
2 Tablespoon Pine Nuts, toasted

Lemon Dressing

3 Tablespoon Good Olive Oil (I used a Garlic Infused Oil)
Zest of a whole Large Lemon
Juice of 1/2 a Large Lemon
1/4 teaspoon Greek Seasoning
1/2 teaspoon Salt
a few twists of Black Pepper

Toast pine nuts for a few minutes in a dry pan. Don't walk away. Set aside to cool. Drain and rinse Chickpeas. Mix all remaining salad ingredients together. Toss cooled pine nuts in. Mix Lemon Dressing ingredients and pour over salad.

It's a good lemon year on my tree...

I'm on a lemon kick today I guess... I've got a batch of Lemon Merigue Pie Protein Ice Cream churning as I type. When life gives you lemons... make lemonade Greek Garbanzo Salad. OK it's not as catchy but a lot tastier.

More Eggface Salads:

Shelly's Italian Bean Salad
Shelly's Chutney Chicken Salad
Shelly's Greek Bean Salad
Shelly's Shell-less Taco Salad
Shelly's Tropical Chicken Salad
Shelly's Black & White Bean Salad
Shelly's Naked Asian Chicken Salad
Shelly's Strawberry Fields Forever Chicken Salad
Shelly's Corn, Crab and Black Bean Salad
Shelly's BLT Chicken Salad

Want even more? Type in Salad (or any ingredient) in the Search Box under my Before & After Picture.

Something Sweet

BBQing burgers and making a bean salad for dinner and later these are chilling for dessert...


Shelly's Triple Strawberry Trifle

1 Shelly's Pretty in Pink Strawberry 5 Minute Cake, cut into rounds
2 Tablespoons Sugar Free Strawberry Topping or Jam (I use Smucker's)
1 cup Strawberries, diced
1 Tablespoon Sugar Free Vanilla Torani Syrup
1 batch Warm Vanilla Custard (recipe below)

Prepare my Strawberry 5 Minute Cake per recipe see link above. Allow to cool. Cut cake into at least 4 slices and use a cookie cutter or juice glass to make a round small enough to fit in the bottom of 4 ramekins. Spoon Strawberry Topping over cake rounds.

Divide strawberries that have been sweetened with Sugar Free Torani among the 4 ramekins.

Top with Warm Vanilla Custard.

You can eat it warm or put them in the fridge to set up for 1/2 hour. I let them chill and top with Sugar Free Land o Lakes Whipped Cream.


Shelly's Warm Vanilla Custard

2 Tablespoons of Bird's Custard Powder
2 cups Milk
2 Tablespoons Sugar Free Vanilla Torani Syrup

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 mix Sugar Free Syrup in. You can eat this as is warm (my favorite) poured over slices of my 5 Minute Cakes, Crumbs and Protein Souffles or chill it and it will firm up like pudding.


Speaking of something sweet. Check out these cuties I spotted on my walk today...

3 years and 2 scoops.

I sat down to write this blog entry and NOTHING. I've been staring at the blank screen for an hour and the words just wouldn't flow today then I realized why.

Today is my 3 year Surgiversary.

3 years ago today I was recovering in a hospital in Ensenada, Mexico from open RNY Gastric Bypass Surgery.

All I really want to say today is THANK YOU.

Thank you to Dr. A the AWESOME surgeon that gave me back my life,
Thank you to my Family and Friends (both real world & cyber) who give me support and encouragement everyday,
and I want to Thank myself for the courage to change my life.

“Courage is not the absence of fear, but rather the judgement that something else is more important than fear.” ~James Neil Hollingworth


I celebrated this milestone day with 2 scoops of Protein Ice Cream...


Shelly's Kitchen Sink Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
1 Tablespoon Sugar Free Vanilla Torani Syrup
1/4 cup of Crushed "Stuff" (Nuts, Unsweeetened Coconut, Crushed Cookies, SF Chocolate)
Drizzle of Peanut Butter (about 2 Tablespoons nuked a few seconds to thin)

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 crushed stuff.

When done scoop 1/2 out of machine into a Tupperware container. Drizzle Peanut Butter top with other 1/2 of Ice Cream and repeat drizzle.

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.

This is a great use for the leftover toppings after making a batch of my Mini Chocolate Protein Donuts... just toss them all in a ziploc and into the freezer and they'll be ready for the next batch of Protein Ice Cream.

More Eggface Protein Ice Cream flavors

Greek Tortilla Pizza & RIP

Let the olive fun begin...


Shelly's Greek Tortilla Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with Hummus, Grilled Zucchini, Kalamata Olives, Feta Cheese and Greek Seasoning.

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.

Some Tortilla Pizza FAQ's

More Eggface Pizza Porn:

I had 2 slices of this yummy Tortilla Pizza for lunch yesterday and a Banana Protein Mochacchino - my Starbuck's knock-off Vivanno. As I was making my shake my blender made a horrid sound... it was kind of like a moose giving birth and then black grease shot out the bottom. I saved my shake but my beloved Beehive Blender was toast. Errr $$$ I can't live without a blender but I can't really complain we had 15+ great years together that Beehive & me. Thank you for all those pre-op Margaritas and Mudslides you were the life of many parties and for the Protein Shakes and Protein Souffles as a postie. RIP you will be missed.

More from the Fair...

There were lots a crazy new foods at the Fair this year: Oatmeal Cookie Chicken Sandwich, Zucchini Weenies, Deep-Fried Bread Pudding, Chocolate Covered Bacon. Eeek. Pre-op I probably would have indulged in several of them (well not the oatmeal cookie thing that is just sick) and easily consumed a week's worth of calories in one day. Thankfully my mindset has changed and very few of these sound appealing...

I did have Roasted Corn (a Fair MUST) and for dinner a big juicy cheeseburger wrapped in lettuce, no bun. They will do it just ask. I was impressed with the Albertson's Supermarket Rejuvenation Station (for my local pals: it's located on Wyland Way between the Music Mania Theme Exhibit and the AgriFair) that had a lot of yummy healthy snack choices.

I bought some weight loss surgery friendly snacks in my Super Cool Bento Box that carried us through the day and of course, I sampled my Jazzy New Orleans Muffaletta Salad after the judging was over.


Pink Box (top left): Yellow Pepper Strips, Cucumber Slices, and Baby Carrots
Green Box (top right): Banana Caramel Nut 5 Minute Protein Cake Hearts
Blue Box (bottom left): Shelly's Caprese Skewers
Bottom right: Tribe Single Serve Hummus (love these)
Off to the side: 2 Sugar Free Jolly Ranchers (totally never would know they are SF)

One of my favorites to make for holiday parties...

Shelly's Caprese Skewers

Fresh Basil
Bocconcini (those bite-sized fresh mozzarella balls)
Cherry or Grape Tomatoes
Pesto Sauce (homemade or storebought)
Salt and Pepper to taste
Bamboo Skewers (toothpick size or cut a full length in half)

Wrap the bocconcini with a basil leaf and pierce with the skewer. Add a tomato to skewer. Repeat until you run out of skewers or ingredients. Drizzle skewers with pesto sauce (if it's too thick nuke it or thin it out with olive oil) and sprinkles with freshly ground salt and pepper.

Fun at the Fair - Jazzy New Orleans Muffaletta Salad

It's County Fair time again. If you are a longtime reader of The World According to Eggface you know I love to enter cooking contests. Each year when the Fair comes around I enter at least one of the cooking competitions. The theme of the Fair this year is ♫ Music Mania and the contest I chose to enter was sponsored by Lindsay Olives: The Olive Lover's Salad Challenge.

The rules: Entry had to be a salad and had to contain at least 2 types of Lindsay Olives. The entries were judged on the following criteria: Creative Ingredient Combination 30%, Tantalizing Taste 30%, Ease of Preparation 25% and Visual Appeal 15%.

This was my entry...


Shelly's Jazzy New Orleans Muffaletta Salad

2 (15 oz.) cans Cannellini Beans, rinsed & drained
1/2 cup Lindsay Pitted Large Black Olives, drained
1/2 cup Lindsay Manzanilla Pimento Stuffed Olives, drained
1/2 cup Cherry or Grape Tomatoes, halved
1/4 of a Red Onion, diced
1/2 a Cucumber, diced
1 cup Bocconcini (Bite-size balls of Fresh Mozzarella), halved
1/4 lb. (about 6 slices) Genoa Salami, diced
1 Tablespoon storebought Pesto Sauce
3 Tablespoons store bought Balsamic Vinaigrette Dressing
a few twists of Black Pepper to taste

Rinse and drain beans. Set aside. Drain olives and pulse in a mini food processor till finely chopped. Pour onto beans. Dice onion, half tomatoes and mozzarella balls and add to bean & olive mixture. Dice Salami and add. Add all remaining ingredients. Mix till well combined. Best if made several hours before serving or even the night before.

Muffuletta (pronounced "moo-foo-LET-ta") is a sandwich that originated in 1906 at the Central Grocery in New Orleans, created by Salvatore Lupo, a Sicilian immigrant. A chopped olive mixture is considered the heart of the sandwich. I adapted the sandwich into this summer salad. Great for picnics because there's no mayo and it only gets better and better by the end of the day. Oh and it's weight loss surgery friendly of course.

Guess what?!

I won First Place! My Blue Ribbon...

Me in my apron looking all worn out after a day of cooking and walking around the Fair. Serving tastes of my salad...

This is the cool engraved trophy plate I won. It's a clear glass etched plate so it's hard to take a pic of...

Oh and I won $$ and this...

;) Soooo prepare for a boatload of olive dishes cause I have A LOT OF OLIVES!

Strawberry Cannoli

Our crazy simple and unbelievably delicious dessert last night. A take on one of my childhood favorite Sicilian desserts: the cannoli. This version is waaaay better for you. Super sweet Farmer's Market strawberries. Creamy protein packed ricotta filling. Heaven.

Best part... you can eat a few of these without guilt. Can't say the same for the real deal. I will be making a tray of these for the 4th of July for sure. Soooo good!


Shelly's Strawberry Cannoli

12 Large Red Ripe Strawberries, washed & cored
1/2 cup Ricotta Cheese
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
dash of Cinnamon

Optional toppings:
Unsweetened Coconut
Grated Sugar Free Chocolate
Chopped Nuts (Chopped Pistachios, Pecans, or Hazelnuts are great)

Wash and core strawberries. Leaving a hollow in the berry. Set aside.

Mix ricotta, SF syrup and cinnamon together till well combined.

Spoon mixture into a snack size Ziploc bag. Seal.

Cut end off and pipe mixture into hollowed strawberries. Dip into optional toppings.

Cheap weekend fun

I hate being an adult. I got paid Thursday, paid bills Friday = Broke again.

Remember when a little fairy just refilled everything when it ran out and getting the mail was fun because nothing with your name on it ever said, "AMOUNT DUE." Those were the days.

So I'm trying to do low or no cost things this weekend to save $$ for my birthday at the end of the month. I hit the Farmer's Market and got oodles of great stuff... Strawberries $5, Blueberries $4, Mandarins $4, Pluots (Apricot/Plum cross) $1, a 25 cent Cucumber and tons of Patty Pan Squash $3 and Onions $3. My pretty Farmer's Market bag was stuffed and all for under $20. I already took some of the squash and onions and roasted them. Mmmmm.

Went hiking in our local mountains. It was a perfect day for it. 73°F slight breeze with those cool cloud formations that look like dogs, ducks, ice cream cones, dogs and ducks eating ice cream cones. I swear no drugs were involved.

I did some gardening then I packed a trio of salads in my Super Cool Bento Box and took them to the park to watch the sunset. Beautiful night and best of all... FREE.


Pink Box (top left): Shelly's Roasted Squash Salad
Green Box (top right): Shelly's Malibu Fruit Salad
Blue Box (bottom left): Cucumber & Tomato Salad
Orange Box (bottom right): Shelly's Pretty in Pink Strawberry 5 Minute Protein Cake hearts.

Shelly's Roasted Squash Salad

2 cups of Roasted Veggies (I used Patty Pan Squash, Red & Maui Onions)
1 (15 oz.) can Cannellini Beans, rinsed & drained
1 Tablespoon Pesto Sauce (homemade or storebought)
2 Tablespoons Orange Muscat Champagne Vinegar
1 oz. Herbed Goat Cheese, crumbled
2 Tablespoons of Pine Nuts
a few twists of Black Pepper

Roast the veggies (click on the link for detailed instructions) for 50 minutes at 425° turning twice during cooking. Allow to cool slightly.

Mix all ingredients together till well combined.

If you have Vegetarian pals or are one... this was a totally Vegetarian Bento.

More Eggface Bentos


Speaking of gardening. Take a look at my first red tomatoes of 2009.


Remind me I was soooo excited when all of these turn red and I am inundated...


It's been a great weekend so far. Hope everyone is having a nice one!

Fear the Enemy

If you have read the blog for awhile you know I don't do pasta, rice, bread or potatoes. If you are weight loss surgery pre-op reading this and think OMG!? I can't live without those don't freak out it's not that I can't I just choose not too. My pre-op trigger foods (foods I could easily eat 4 servings of in one sitting) were pasta, rice, bread and potatoes so I choose to stay away from them in this new life.

My post-op mantra: You can't continue the same behavior and expect a different result.

I had no control over those four. So out the door they went.

These might not be your triggers... ice cream, candy, chips, fried foods, fast food, snacking, emotional eating... everyone has/had their thing. Mine was the white carb. It's amazing I'm closing in on 3 years without those four monkey's on my back and I rarely miss them. I did have a pretty crazy, semi-erotic toasted bagel dream the other day but we won't talk about that.

Here's a Chinese food fix without the use of noodles or rice. It's so full of good stuff you'll never even know they are gone. Bean sprouts give the dish the bulky noodle feel and BONUS... bean sprouts = protein, oodles of vitamins, low calorie, low carb.


Shelly's Ginger Cashew Chicken Stir Fry

7-8 Chicken Breast Tenders, cut into 1" pieces
1 Tablespoon Soy Sauce
1 Sweet Maui Onion, sliced thin
4 Green Onion, cut into 1" sections
1 stalk celery, sliced
1 can (4 oz.) Shiitake Mushrooms, drained
1 cup Bean Sprouts
1/2 cup Sugar Snap Peas
1/2 teaspoon Ginger, grated
1/2 teaspoon Garlic, minced
1/4 cup Soy Sauce
1/4 cup Water
1 teaspoon Cornstarch
1 Tablespoon Rice Wine Vinegar
handful or so of Roasted Salted Cashews
Oil for sauteing

Marinate chicken in a Tablespoon of soy sauce for at least 1 hour. Saute chicken till golden. Set aside. Saute onions till golden. Add mushrooms, celery, bean sprouts, peas, ginger and garlic and mix to combine. Steam saute for 8 minutes or so or till desired tenderness of veggies is achieved. Add chicken back. Mix cornstarch, water and soy sauce together to form a slurry. Make a well in the middle of the pan and pour starch mixture in. Cook till bubbles and stir to combine. Add vinegar and toss in cashews.


In my humble opinion keeping a healthy fear post-op is important to success. Here's why...

F is for Fear of Failure - I personally think a healthy fear of failure is a good thing. It keeps my head in the game. I'll never say -158 pounds gone forever. I know those little fat cells (well not those I got wacked off with plastics) but those remaining are just hanging around waiting in the wings for me to screw up, get lazy, lose focus, reach for the bread basket, take a second helping.

RNY was my last chance. There is something desperate and life changing about having your stomach severed and your intestines re-routed. Add to my story that I did it in a foreign country, alone and am still paying $ monthly for it. Failure is not an option. I'm sure other post-ops reading this feel the same way.

As you begin to feel and see the dramatic changes you never want to go back. That encourages me each day. On days it doesn't I look at my list of the worst things about obesity, my before pic (I put a Before & After pic on my fridge), a pair of my pre-op pants (a tight 26/28), find strength in others or I blog about it here.

For those in the beginning stages of this incredible journey I remember those stalls when the scale wouldn't move and I would freak out. We have all been on so many "diets" in the past and failed we can't imagine when something will finally work for us and when the scale slows those old fears creep in... am I going to fail? The answer is: maybe. This will work for you... for a time. The question really should be will you work for it?

Change your mind. Remember they operated on our guts not our head. The head thing... our responsibility. Don't think of this as something you have to get through till you reach goal. There is NO FINISH LINE. Hell I know I can suffer through something for a period of time I shot orange grease out of my ass for weeks on Xenical, ate pounds of grapefruits and gallons cabbage soup, stopped eating all together, took countless other diet pills. I can get through anything. Change that thinking because this isn't a diet. This is YOUR LIFE.

Change your life. Make changes that you can live with not just get through. Find protein rich healthy foods that you truly enjoy, incorporate exercise/activity that's fun and something you look forward to doing, find stress reducers that don't involve a bag of Pepperidge Farm Salsalito cookies and... keep a healthy fear!

Remember this war against Obesity is exactly that... a war. I fight the battles everyday and will for the rest of my life. The good thing is the only way you can really lose if you stop fighting.

League of Nations

The sun finally popped out yesterday afternoon for a few hours so I decided to take advantage of it and bring dinner in my super cool Bento Box to the park to watch it set.


Blue Box (top left): Yellow Pepper Strips and Baby Carrots
Green Box (top right): Colby Jack Cheese Cubes & Steamed Edamame
Pink Box (bottom left): Shelly's BBQ Saucy Meatballs
Bottom right: Tribe Single Serve Hummus (love these)

I get the little Hummus 100 calorie single serve containers at Costco in a box of 16/2 oz. cups for $4.99 (refrigerated section)

More Eggface Bentos


Came home for dessert. If you love those Chinese Almond Cookies you will LOVE this. A new favorite...


Shelly's Almond Cookie Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
1 Tablespoon Sugar Free Vanilla Jello Pudding Powder, dry
1 Tablespoon Sugar Free Almond Torani Syrup
dash of Cinnamon
2 Tablespoons Almonds, slivered
4-6 Sugar Free Almond Cookies, crushed (I use these)

Mix together milk, protein, pudding, syrup and cinnamon. 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 nuts & crushed cookies.

You can eat it right away it is soft serve-ish but I like to scoop it into a tupperware and put it in the freezer to set for an hour. I topped it with Sugar Free Land o Lakes Whipped Cream and a few slivered almonds.

Dinner was nice. Not really dinner-ish. More snacky. I really wasn't in the mood to cook so I just made up a bunch of fun snacks making sure there was enough protein. Sometimes I do that especially if I'm alone. It was a really mixed up International meal... Middle Eastern Hummus, Japanese Edamame, Chinese Almond Cookie Ice Cream. Mixed up but very tasty!