Pizza and Ice Cream Post Weight Loss Surgery: Yes, you can!

Pizza and Ice Cream post weight loss surgery? Yes, you can!

One of the best combinations in the world is pizza & ice cream. It was one of my favorites in childhood and still is. Just because we had weight loss surgery doesn't mean we have have to be denied one of life's pleasures.

This is not a diet, it's a lifestyle change. We just have to be wise about how we enjoy. Pre-op it would have been a pint of Ben & Jerry's and 4 slices of Pizza Hut pizza. Not wise. Here's the wise and super yummy way I enjoy now...


Shelly's Artichoke Three Cheese Tortilla Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with Ricotta Cheese, Marinara Sauce, Artichoke Hearts (non-marinated), sprinkle of Parmesan, Mozzarella and Italian Seasonings.


Shelly's Brownie Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Chocolate Protein Powder
1 Tablespoon Sugar Free Vanilla Torani Syrup
Sugar Free Cookies or Protein Bar, Crumbled

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 brownies 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.

If you double the batch of this or any of my Ice Cream recipes double everything but the protein powder... only so much we absorb per sitting so they say.

I topped my ice cream sundae with a drizzle of Sugar Free Hot Fudge and some crumbled SF Brownie bits. Heaven.

More Eggface Pizza (including cooking instructions)
More Eggface Protein Ice Cream

Italian Chicken Salad

Last day of the heatwave so they say. I'll believe it when I don't feel it. We have pretty crummy weather people. I mean think about it if you loved weather, if weather was your life's passion, what made you all zingy would you really choose Southern California to be a weather person where the majority of the time (like 320 days a year) the weather report is: Sunny & Hot. Nope. You'd go to tornado alley or the hurricane areas. Places where there's real weather. My theory: we get the bottom of their class weather people or ex-football stars who just majored in meteorology while they were playing for the school's team ;) they probably didn't even take their own tests. So I don't hold much stock in what they say till I feel it (or don't feel it) as the case may be.

Well if they are right I might actually turn on my oven tomorrow but tonight I was still looking for quick & cool. Using the breast from a storebought Rotisserie Chicken makes this a super quick & easy dinner.

It was soooo good...


Shelly's Italian Chicken Salad

2 Rotisserie Chicken Breasts, chopped
1 Cucumber, diced
1 stalk Celery, sliced
1/4 of a Red Onion, diced
2 Green Onions, diced
12 Cherry Tomatoes, halved
2 Tablespoons Fresh Basil, chopped
1/2 of a 13.75 oz. can Artichoke Hearts (water packed, non-marinated type), chopped
2 Roasted Red or Yellow Peppers (water packed, non-marinated type), chopped
2 Tablespoons Pistachios

Dressing
3 oz. Fage Greek Yogurt
2 Tablespoons storebought Pesto Sauce
1 Tablespoon Mayonnaise
1 Tablespoon Parmesan Cheese, grated
1/2 teaspoon Kosher Salt
a few twists of Black Pepper

Toss all ingredients together with dressing. Chill.

I served it as is but you could serve it as a wrap (low carb tortilla or lettuce leaf cup)

The cherry tomatoes (AWESOME year), cucumber (first one not the best year) & basil (doing great in it's new location) were straight out of my garden.

Simple Summer Salad

The weather is really odd this summer. We get pretty hot in my 'hood but normally we get a nice breeze in the evening that cools us down quick. Not this summer... triple digit days and we're staying near 80's till 10 PM. Ugghh. In this heat I'm looking for no-cook (well little cook) quick and cool meals. Here was my yummy lunch from yesterday...


Shelly's Summer Shrimp Salad

1 (15 oz.) can Chickpeas (Garbanzo Beans, Ceci), rinsed and drained
1/2 lb. Large Cooked Shrimp
1 Cucumber, diced
1/4 of a Red Onion, diced
3 Green Onions, diced
12 (or so) Cherry Tomatoes, halved
2 Tablespoons Fresh Basil, chopped
2 Tablespoons Pine Nuts
zest of 1/2 a Lemon

Dressing
Juice of 1/2 a Lemon
2 Tablespoons Olive Oil
1 Tablespoon Orange Muscat Champagne Vinegar
1/4 teaspoon Kosher Salt
a few twists of Black Pepper

Mix together. Pour dressing over salad.

This was so light and refreshing. I ate it on it's own but it would be especially good with some of my Bites (crustless quiches)

If shrimp isn't your thing replace with chicken. Would be a great use for a leftover grilled chicken breast.

Other Eggface Bean Salads:
Shelly's Italian Bean Salad
Shelly's Greek Bean Salad
Shelly's Black & White Bean Salad
Shelly's Corn, Crab and Black Bean Salad
Shelly's Jazzy New Orleans Muffaletta Salad
Shelly's Beef & Bean Taco Salad

Cool Product Alert: be-QUENCHED & a Bento

You guys know how much trouble I have getting in water... I am so bad. Most days if it wasn't for the water in my coffee I wouldn't get any in. I just don't like plain water. Blah.

Do not follow my lead. I pay for it. Big time.

I was a kidney stone sufferer pre-op and post-op when it's much easier to get dehydrated I have found myself many a night curled up on my bathroom floor in excruciating pain with a kidney stone attack. This will lead me to a few good weeks of drinking water and then the memory of the pain fades and I slack once again. Not good. Last attack I vowed to do better and I found a product that is helping.

GNC Wellbeing be-QUENCHED Packets

You get 14 in a box for $14.99 so not cheap but neither is an ER visit. So I'm biting the bullet. In this heatwave I've been drinking 1-2 a day. My local GNC carries them and it looks like they also have them at GNC.com online.

They are little drink mix tubes kind of like those Crystal Light on-to-go tubes but soooo much tastier. I don't like Crystal Light's aftertaste.

Serving Size 1 Packet
Calories: 25 calories
Sugars 2 g
Caffeine 50 mg

Sucralose is the sweetener plus fructose from the peach I'm gathering. These have a ton of electrolytes and vitamins in them so great for the summer. I love that they are something I can toss in my bag. Anywhere I go I can buy a bottle of water and have a yummy drink.

Two Flavors: Peach Green Tea (my favorite... it's not too peachy) and Raspberry (my Mum's fav. kind fruit punch-ish it's good but I like the peach green tea way better)

They also fit perfectly along side the knife & fork area in my Super Cool Bento Box so they are great for picnics.


Pink Box (top left): Shelly's Green Bean & Tomato Salad
Green Box (top right): Baby Carrots
Blue Box (bottom left): Lightly Salted Soy Crisps and (in the silicone cup) Assorted Cheeses (Jalapeno Jack, Colby, Cheddar, Swiss)
(bottom right): Tribe Single Serve Hummus (love these)
Along side: Peach Green Tea Drink Stick


Shelly's Green Bean & Tomato Salad

1/2-3/4 pound Green Beans (I used the thin French Haricot Vert beans, steamed & chilled)
6-8 Plum Tomatoes, quartered
1 Tablespoon Fresh Basil
1 Tablespoon Parmesan, grated
2 Tablespoons Olive Oil
2 Tablespoons Orange Muscat Champagne Vinegar
a few twists of Black Pepper
a sprinkle of Kosher Salt

Toss all ingredients together.

Picnic for 2 with Lemon Poppy Seed Protein Cake

We are in the middle of a gnarly heatwave. It's been humid and nasty which is really unusual for this area. We get hot but it's dry and we usually have a nice late afternoon wind that cools things down quickly. Not this week.

I didn't feel like dinner type food... well I felt like it but I didn't feel like the work involved or having the oven heat up the house... so we packed my Super Cool Bento Box with enough snacks for 2 and went to enjoy the cool breeze from the lake again...


Pink Box (top left): Lightly Salted Soy Crisps and (in the silicone cup) Lemon Poppy Seed 5 Minute Protein Cake Stars
Orange Box (top right): Steamed Edamame
Blue Box (bottom left): Assorted Cheeses (Jalapeno Jack, Colby, Cheddar, Swiss) and (in the silicone cup) Kalamata & Sicilian Olives
Green Box (bottom right): Cherries
Alongside: Peach Green Tea Drink Stick


Shelly's 5 Minute Lemon Poppy Seed 5 Minute Protein 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 Lemon Pudding Mix, dry
1/4 teaspoon Poppy Seeds
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, poppy seeds and salt. Tip dry into wet and stir till combined. Nuke in microwave for 2 minutes to 2 minutes, 20 seconds (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.

Other Eggface 5 Minute Cakes

In an effort to stay cool we've also been coming up with activities in places with AC... movies, mall, library, coffee shops... tonight was Costco. Where I scored a super cute shirt. Wanna see?



Stay cool everyone!

Dinner by the lake

Yesterday evening I packed up my Super Cool Bento Box and ate my dinner under the shade of a tree by the lake near my house.


Pink Box (top left): Naked Chicken Nuggets with Pesto Yogurt Dipping Sauce
Green Box (top right): Giant Greek Bean Salad (storebought)
Blue Box (bottom left): Greek Salad (Cukes, Tomatoes, Black Olives, Feta Cheese, Oregano, S&P)
Orange Box (bottom right): Steamed Broccoli
Along side: Peach Green Tea Drink Stick

and this was my view...


I need to do this more. Food always tastes better outside too.

What's the plan, Stan?

I think one of the most important things you can do as a weight loss surgery post-op is Plan Menus.

Here's why I plan:

Planning helps me make sure that I have a good balance of protein, fats, carbs. For example I wouldn't have a Tortilla Pizza on a day I ate Oatmeal for breakfast. I'd be pushing my personal carb limits. With a plan in place I can see something like that before it happens.

Planning helps me make the best choices. By having a plan in place I rarely get caught in the "crap grab." "Crap Grab" happens when you are hungry and have no plan. You grab any old crap that is around ;)

Planning helps me use leftovers wisely. I don't like waste and when I sit down and plan a day (or two) in advance I can figure out ways to use food in the most cost effective way.

Planning helps me not overeat. I know if I'm eating something that is not on my "menu" for the day (last minute invite to lunch, having a hungry day, popcorn at a movie) that I am eating extra... something that can either be dealt with with a little longer walk or later in the week with a lower calorie meal choice.

Starting out:

When I was first starting out on this journey I made a list of 3-4 Breakfasts, 3-4 Lunches, 3-4 Dinners and 3-4 Snacks that worked well for me post-op and I just rotated those for awhile. Slowly I added a few more new menu items and now... well you know I eat oodles of different things each week.

I plan a day or two advance nothing more than that. I write it down because that is the only way I will remember. My short term memory is well ummm short. I try and do it faithfully. Every once and awhile I come home late, too tired and I say, "Ehhh I'll just figure it out tomorrow" and sure enough the next day the "crap grab" begins and I find myself eating way more than I should have. Not a good thing.

So I plan.

Here's what I ate yesterday...

Breakfast: Shelly's PBJ Protein Smoothie (yesterday's blog entry)

Lunch: Shelly's Fish Taco Salad - Tortilla Crusted Tilapia, Mixed Greens, Homegrown Tomatoes, Shredded Cheese, Spicy Yogurt Dip.

Shelly's Spicy Yogurt Dip

3 oz. Fage Greek Yogurt (I use 2%)
1 teaspoon Mayonnaise
a few splashes of Cholula Hot Sauce (or your favorite)
a dash of Southwest Seasoning
Kosher Salt to taste

Mix together. Great to top Taco Salads or use as a dip with veggies or soy crisps.


Dinner: Shelly's BBQ Chicken Tortilla Pizza - Mission Brand Carb Balance Whole Wheat Fajita Size Tortilla topped with BBQ Sauce, 2 Naked Chicken Nuggets cooked & sliced, Sauteed Red Onion, Monterrey Jack & Cheddar Cheese, a sprinkle of Steak Seasoning


Snack: Shelly's Strawberry Cannoli (I had 4)

and yep I know what I'm having tomorrow ;)

This is just my 2.5 cents (.5 for inflation)

I am not a weight loss surgery expert just another post-op trying to fight the daily battles against obesity and come out a winner for life.

Eggface Thoughts on Snacking
Eggface Thoughts on Fear
Eggface Thoughts on Exercise

Triple Digits

It's been triple digits in my 'hood this weekend. So you know my Ice Cream Maker has been doing overtime. I made Triple Peanut Butter Protein Ice Cream last night and for breakfast this morning I took 2 scoops of it and made a yummy Protein Shake.


Shelly's Triple Peanut Butter Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops of Vanilla Protein Powder
1 Tablespoon Sugar Free Vanilla Torani Syrup
2 Tablespoons PB2 Powdered Peanut Butter, dry
2 Tablespoons Crushed Peanuts
2 Tablespoons Smooth Peanut Butter for drizzle

Mix together milk, protein, syrup and PB2. 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 peanuts to ice cream maker. Microwave peanut butter for 30 seconds till thinned. Drizzle on top of ice cream.

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 PBJ Protein Smoothie

1 cup Vanilla Soy Milk (or Regular Milk)
2 scoops Shelly's Triple Peanut Butter Protein Ice Cream
3-4 Frozen Strawberries
1 Tablespoon Sugar Free Vanilla Torani Syrup

Whiz in blender till smooth. Top with a squirt of SF Whipped Cream if desired.



Other Eggface Protein Ice Cream Flavors

Stay cool everyone! It's super easy for us post-ops to get dehydrated so be sure you are drinking lots of H20 and yummy smoothies like this one.

Nonna's Ricotta Pie

Every Easter my Sicilian Nonna would make a Ricotta Pie. This is pretty darn close to what it tasted like but so much better for you. My weight loss surgery friendly version eliminates the sugar and crust. Lots of sugar and white flour in Grandma's version.

If you are jonesing for cheesecake this is a MUST make...


Shelly's Crustless Ricotta Pie

8 oz. container Ricotta Cheese
1 Egg, beaten
1/4 cup Pistachios, chopped, unsalted
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
3 Tablespoons Sugar Free Orange Marmalade (I used Smucker's Simply Fruit)
zest of 1/2 a Lemon

Preheat oven to 350. Combine all ingredients and mix well. Pour mixture into 4/4-oz ramekins. Here's what I use.

Bake for 45 minutes till slightly golden and set.

Chill. Serve cold with a squirt of Sugar Free Land o Lakes Whipped Cream and a dusting of Unsweetened Cocoa.

This would be a tasty meal on the soft phase just eliminate the nuts. Oodles of protein.

Other Eggface Ricotta Dishes:
Shelly's Ricotta Cheese Lemon Pancakes
Shelly's Mushroom & Onion Baked Ricotta Cups
Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)
Shelly's Almost No Bake Cheesecake Bites
Shelly's Strawberry Cannoli
Shelly's Roasted Pears with Sweetened Ricotta and Caramel
Shelly's White Clam Tortilla Pizza
Shelly's Sweet & Savory Tartlets

Tartlets

One of my favorite things to do is to have impromptu "Tidbit Parties" or "Carpet Picnics." All you need are good friends and/or family, yummy weight loss surgery friendly snacks, and the ability to value the little things in life.

After a really hot day a "Tidbit Party" outside on the patio in the cool night air was just what the doctor ordered.

Our snacks...

Shelly's Sweet & Savory Tartlets

Sweet ones:
French Toast Flatout "Mini" Size Wraps
1/4 cup Ricotta Cheese
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla but any will work)
dash of Cinnamon
Variety of Toppings

Pictured: Fresh Blueberries, Smucker's Simply Fruit Orange Marmalade, Smucker's Sugar Free Strawberry Topping, Fresh Cherry

Savory ones:
Mission Brand Carb Balance Whole Wheat Fajita Size Tortillas
1/4 cup Ricotta Cheese
1 Tablespoon Storebought Pesto Sauce
Kosher Salt & a few twists of Black Pepper to taste
Variety of Toppings

Pictured: Fresh Tomato, Fresh Basil, Black Olive, Toasted Pine Nuts

You need:
2 Mini Muffin Pans (same manufacturer)
Cookie Cutter or Juice Glass slightly larger than the muffin opening
Pam Cooking Spray

How to:
Preheat oven to 375. Spray one of your mini muffin pans with Pam. Using a cookie cutter or juice glass cut circles from tortillas/flatout wraps. Kitchen shears can help if your cookie cutter is dull edged. Place tortilla rounds over muffin openings.

Place the bottom of the second muffin pan on top of tortilla rounds and press down. Leave the tins together and bake for 10 minutes.

Remove from oven. Lift second muffin tin off. You are left with little tartlet shells. Fill with sweet or savory fillings.

Filling ideas:
Sweetened or Savory Ricotta (see above), SF Pudding, Yogurt, SF Jam, Fruit (fresh or frozen), Veggies (sauteed mushrooms, onions), Refried Beans, Salsas, Dips, Guacamole, Bean Salads, Tapanades, the ideas are limitless...

Rockin' Ranch Slaw

You know how I won First Place in the Lindsay Olive Cooking Contest at the Fair last month well I was originally going to enter the Hidden Valley Ranch sponsored contest. I won that contest a few years back with Artichoke Squares, a yummy quiche like dish. This was my tester recipe for this year's contest. It's yummy. It's an adaptation on my Turkey Slaw recipe if you've made that one before you'll love this. It's a great one for potlucks. A complete meal full of great stuff and weight loss surgery friendly of course...


Shelly's Rockin' Ranch Slaw

1/4 lb. (about 4 slices) Smoked Turkey Breast, diced
8 oz. Broccoli Slaw Mix
8 oz. Cabbage Slaw Mix
1 (15 oz.) can Black Beans, rinsed & drained
1/2 cup Cooked Corn Kernels (Fresh, Frozen or Canned)
1 Bell Pepper (I use 1/2 red, 1/2 yellow), diced
1/4 cup Cheddar Cheese, shredded
1/4 Small Red Onion, diced fine
2 Green Onions, diced
1/4 cup Raisins
1/4 cup Slivered Almonds, toasted

Dressing
2 Tablespoons Hidden Valley Ranch Salad Dressing & Seasoning Mix
1/4 cup Mayo
1/4 cup Fage Greek Yogurt
1 Tablespoon BBQ Sauce
1 Tablespoon Cider Vinegar

Toast almonds in a dry pan for a few minutes. Set aside to cool and crisp up. In a large bowl combine turkey, slaw mixes, beans, corn, pepper, onions, cheese, raisins and almonds. Mix Hidden Valley Ranch Salad Dressing & Seasoning Mix, mayonnaise, yogurt, BBQ sauce, and vinegar together. Pour the dressing over the slaw mixture and toss to coat. Cover and refrigerate 1 hour before serving.

My Olive Salad win got a little press...
Rookie Cooks Win Big At County Fair - Union Tribune
StateFairRecipes.com
BITES AND PIECES: County Cooks Come Up With Winning Fair Recipes - North County Times

Eggface Protein Shake Recipes: Cherry Heaven

I'm in cherry heaven. 88¢ a pound. Now is when I buy them up... pit them (yeah not so fun) and freeze them for making smoothies, Black Cherry Protein Ice Cream, Cherry Nut Protein Muffins before they get $$$ again. I love cherries.

This was breakfast...


Shelly's Cherry Berry Cottage Smoothie

1 cup Vanilla Soy Milk (you can use any milk)
1/2 cup Frozen Pitted Cherries
2-3 Frozen Strawberries
1/4 cup Cottage Cheese
1 Tablespoon Sugar-Free Black Cherry Torani Syrup

Whiz in blender till smooth. Top with No Sugar Added Homemade Whipped Cream, optional.

You can add Vanilla or Chocolate Protein Powder to this I often do but I was having it with a Banana Nut Protein Muffin so I didn't add it this time. I had plenty of protein with the milk & cottage cheese and the muffin. Try this shake... even if you are not a cottage cheese fan. I promise you this is yum!

More Protein Shake Recipes

Repurposing

I get a fair share of emails asking me what I do with all my leftovers. A good question. After all, the beauty of having weight loss surgery is that we can only consume so much food. So I thought I'd give you guys an idea of how things get used up at my house because I hate waste. I call it "repurposing."

Leftover steak goes on a tortilla pizza, leftover meat or veggies turn into a soup, leftover chicken becomes chicken salad.

I generally freeze 1/2 a casserole and eat it for lunch the next week. Nice to have a day off from cooking but still have a warm yummy home cooked meal. You can also take a casserole and turn it into a pizza like this or this or this.

Here's a recent example of repurposing...


Shelly's Beef & Bean Taco Salad

1/2 pound Ground Beef
1/2 a Maui Onion, diced
3 cloves Garlic, minced
1 (15 oz.) can Pinquitos (or Baby Pinto) Beans, rinsed & drained
1 cup Cooked Corn Kernels
1/2 teaspoon Oregano
1/2 teaspoon Southwest Seasoning (I use Emeril's)

Shredded Cheese
Sliced Black Olives
Sour Cream or Fage Greek Yogurt (I made a Spicy Yogurt Dip)

Brown ground beef till no pink is seen. Drain any fats. Add onions and garlic. Saute till onions are soft. Add corn (I used corn from a leftover ear I had BBQ'd the night before), beans and seasonings. Cook till heated through. Serve a dollop of beef & bean mixture on top salad greens and top with cheese, olives and Spicy Yogurt Dip.

Shelly's Spicy Yogurt Dip

3 oz. Fage Greek Yogurt (I use 2%)
1 teaspoon Mayonnaise
a few splashes of Cholula Hot Sauce (or your favorite)
a dash of Southwest Seasoning
Kosher Salt to taste

Mix together. Great to top Taco Salads or use as a dip with veggies or soy crisps.


The leftover Beef & Bean mixture from the salad became Beef & Bean Bites (Crustless Quiches) the following day. Any leftovers can become a Bite...


Shelly's Beef & Bean Bites

About 2 cups Beef & Beef Mixture (leftovers from Shelly's Beef & Bean Taco Salad)
1/2 cup Colby Jack or Cheddar Cheese, shredded
5 Eggs, beaten
1/2 teaspoon Kosher Salt

Preheat oven to 350. Mix all ingredients together. Spoon into lightly greased (Pam works great) mini muffin tins.

Bake for 30 minutes at 350. Makes 24. They freeze great too.

More Eggface Bites

Muffin Morning! Banana Nut

Had a banana that needed using and I was wide awake at 3AM so I decided I'd get up and make muffins. Mmmm there's nothing like starting the day off with the smell of baking bananas and cinnamon. Insomnia has its benefits.

I made a Banana Nut Muffin a while back with Almond, Soy Flour, and Oats which were yummy but I think I like this version with Spelt Flour even better. Oooh looks like I'll have to do a banana nut muffin side-by-side taste test. Yum!


Shelly's Banana Nut Mini Muffins (version 2.0)

3/4 cup Spelt Flour
1/2 cup Vanilla Protein Powder
1 teaspoon Baking Powder
1 teaspoon Cinnamon
dash of Salt
1/4 cup Walnuts, chopped
2 Tablespoons Unsweetened Shredded Coconut
2 Eggs, beaten
1 Tablespoon Canola Oil
4 Tablespoons Sugar-Free Torani Syrup (I used SF Vanilla)
1/2 teaspoon Vanilla Extract
1 cup (1 large) Banana, diced

Topping
2-3 Tablespoons Unsweetened Banana Chips (or Unsweetened Coconut)
dash Cinnamon
1 teaspoon Sugar Free Torani Syrup (I used SF Vanilla)

Preheat oven to 350. Spray mini muffin tin with Pam and set aside. Mix all ingredients (except topping ingredients) together till combined. Spoon into muffin tin. Crush topping together in a snack size Ziploc. Sprinkle a little on the tops of each muffin.

Bake at 350 for 12 minutes or until a tester inserted into the middle of a muffin comes out clean. Remove pans from the oven.

Allow to cool in the pan for 3 minutes. Transfer to wire cooling rack to cool completely. Store in a sealed container to keep them soft and moist. Makes 24.

A couple of these babies split open and smeared with No Sugar Added Strawberry or Blueberry Jam = Heaven.

I always freeze half the batch. I wrap them in plastic wrap and toss them in a gallon freezer Ziploc bag then take them out an hour or so before I want to eat them. To reheat: you can nuke them to warm them up but I love to slice them in half and toast them. They get yummy crispy edges. Nom nom nom.

It's a good morning. Hope yours is too.

Who's Bad?

Watched the Michael Jackson Memorial this morning. Very moving. Whether you thought he was a misunderstood genius or a monster one thing is for sure his music is part of the soundtrack of our lives. I tend to believe (hope) he was just misunderstood.

Oh and I had to share these...

Eggface circa 1982 (11 years old) sporting my Michael Jackson pins
Well and errr ummm I might have danced "Thriller" on stage once or twice too...


"If you want to make the world a better place take a look at yourself and make a change." ~Michael Jackson

Leftovers Rock

Went to a restaurant last night and ordered a steak. 1/2 the steak I boxed up right away to bring home. My leftover steak became this yummy lunch. I had two slices with a fresh from the garden Tomato & Cucumber Salad.

Mmmm sometimes leftovers are even better than the original.


Shelly's BBQ Beef Tortilla Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with BBQ Sauce, Sliced Steak, Sauteed Onions, Shredded Colby Jack Cheese and a sprinkle of Steak 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:

Our 4th

Hope everyone had a HAPPY & SAFE 4th of July!

I BBQ'd Zucchini Weenies for lunch and steaks for dinner and hung with my Mum (it's her Birthday today!) We luckily have a peek-a-boo view of the town's local firework display from the backyard so no battling traffic or parking. We watched those then came in and caught the NYC and Boston Pops firework shows on TV with a big bowl of Protein Ice Cream for dessert. Nom nom nom.


For dinner I BBQ'd steak topped with mushrooms sauteed in garlic and a sprinkle of thyme and made this experimental Scalloped Crab and Corn Bake on the side. It was soooo good! It would be perfect for a Brunch too and it is a great use for leftover corn...


Shelly's Scalloped Crab and Corn Bake

4 slices Bacon, cooked & crumbled
1 Maui Onion, diced
2 cups Cooked Corn Kernels (fresh, frozen or canned doesn't matter)
1 (2 oz.) jar Pimentos, drained
1 (6 oz.) can Crab Meat, drained
1 (12 oz.) can Evaporated Milk
1 cup Colby Jack or Cheddar Cheese, shredded
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1 Tablespoon Italian Seasoning (Oregano, Basil, Garlic Blend)
2 Tablespoons Multigrain Pancake Mix, dry (I use this)
2 Large Egg Whites, beaten
1 Large Egg, beaten

Cook bacon, set aside to cool. Saute onion till golden.

Mix onion, crumbled bacon, corn, pimentos, crab together.

Combine cheese and pancake mix in a small bowl. Heat evaporated milk till small bubbles form on edge. Add cheese mixture stirring constantly. Heat till thickened. Remove from heat and add eggs and egg whites stirring constantly till combined. Add seasonings. Mix.

Pour cheese sauce over onion mixture and stir to combine. Pour into a greased 2 qt. rectangle Pyrex casserole dish (Pam works great) Bake at 350 for 45-50 minutes or until golden and a toothpick inserted in middle comes out clean.