Shelly's Fluffernutter Protein Shake
8 oz. Vanilla Soy Milk (or Milk/Water Combo)
1 scoop of Vanilla Protein Powder
1 Tablespoons Sugar Free Vanilla Torani Syrup (or SF Toasted Marshmallow Syrup if you can find it)
1 Tablespoon Peanut Flour (aka Powdered Peanut Butter)
a couple of Ice Cubes
Optional topping: Homemade No Sugar Added Whipped Cream
Whiz in blender till smooth. Top with Homemade No Sugar Added Whipped Cream and dust with more Peanut Flour, optional.
Other Eggface Favorite Protein Shakes & Smoothie RecipesMore Protein Shakes on my Pinterest Page
Lunch: Yesterday's lunch was the yummy leftovers from the night before dinner. I made yet another stuffed pepper. This one had a ricotta and sausage filling. Soooo good.
Shelly's Sausage and Ricotta Stuffed Peppers3 Bell Peppers, stemmed, seeded, and cut in half lengthwise
2 Italian Sausages, casings removed
1 Yellow Onion, diced
3 Green Onion, diced
1 cup Ricotta Cheese
1 Egg, beaten
1 teaspoon Italian Seasoning
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/4 cup Parmesan, grated divided use
Olive Oil for sauteing
Preheat the oven to 350 degrees. Place the peppers in a lightly oiled Pyrex casserole dish, season with salt and bake for 20 minutes. Remove peppers, drain any water that has expelled from the peppers and set aside. Increase oven temperature to 400 degrees.
Saute sausage till no pink is seen. Drain and set aside to cool. Saute onions till golden and set aside to cool. Mix ricotta, egg, seasonings, cooled onions and sausage and 2 T of the Parmesan together till well combined. Use an ice cream scoop to spoon mixture into partially cooked pepper halves. Top with remaining cheese.
Bake at 400 for 20-25 minutes (until peppers are fork tender.)
Depending on the size of your peppers you may have a little extra filling. If you do sprinkle cheese on it and bake it alongside the peppers. Leftovers are great nuked for breakfast with an egg or eaten on it's own.Other Eggface Stuffed Peppers:
Shelly's Turkey Stuffed Peppers
Shelly's Philly Cheeseteak Stuffed Peppers
Shelly's Mini Cheese Stuffed Peppers
Shelly's Cottage Stuffed Peppers
Shelly's Burrito Peppers
Shelly's Un-Stuffed Pepper Casserole
Dinner: Cleaned out and organized the freezer contents and found a package of those yummy scallops from Trader Joe's and made a version of my Scallop Casserole. Except I changed the topping to those Crunchy Onions (the green bean casserole kind) and a sprinkle of Parmesan instead of Soy Crisps top and added a few more mushrooms. I liked it even better.
Shelly's Scallop Casserole1 Cauliflower, broken into florets
1 Yellow Onion, diced
3 Green Onions, diced
4 Mushrooms, sliced
1 (16 oz.) package Trader Joe's Saucy Scallops with Mushrooms
1/2 cup frozen Peas
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
1/4 cup Crunchy Onions (the green bean casserole kind)
2 Tablespoons Parmesan Cheese, grated
Olive Oil for sauteing
Boil cauliflower till fork tender. Drain. Set aside. Saute onions and mushrooms till golden. Add scallops mixture, peas, seasonings and cook on low for 5 minutes. Add cauliflower and mix to combine. Pour into Pyrex casserole dish. Top with crunchy onions and cheese. Bake at 350 for 30 minutes till golden.
Snacks: Oodles of Coffee and 2 Black Forest Mini Protein Muffins. I took my Chocolate Mini Protein Muffins recipe and made a German Black Forest Cake spin.
Shelly's Black Forest Protein Mini Muffins1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar Free Black Cherry Torani Syrup
1 Tablespoon Canola Oil
3 Tablespoons Multigrain Pancake Mix
2 Tablespoons Unsweetened Cocoa (Hershey's is what I used, baking aisle)
1 scoop Chocolate Protein Powder
Pinch salt
12 Cherries (I used frozen, defrosted, drained of excess liquid)
Mix egg, milk, syrup and oil (applesauce or cottage cheese can sub for oil but 1 T divided between 12 muffins is really not a lot) and combine thoroughly. In a separate bowl, mix pancake mix, cocoa, protein powder and salt. Tip dry into wet and stir till combined. Pour into a non stick mini muffin pan that has been sprayed with Pam. Drop a single cherry into each muffin.
Bake at 350 for 8-10 minutes, until knife inserted comes out clean. Makes 12.Not a whole lot has been going on in my world this past week. You all know my Mum fell and I'm happy to report she's graduated to a walker so mobile once again. Yay! It's going to be a few weeks till she's 100% her leg is every shade of purple and blue you can imagine but she seems to be getting a little better each day. Thanks for the continued prayers.
It's been a difficult week. With Mum not able to get up without assistance I had to turn down a couple of catering gigs, couldn't do the Farmer's Market last week and my walking schedule was thrown out the window but now Mum is able to move a bit more life should get back on track again. I was worried I might have gained weight but actually lost a few pounds... a little stress, a few extra household chores, I guess. I did order myself the Zumba DVD set last week. I'll report back and let you know how it is. I have a weight loss surgery pal (Hi Lesley) who is now a Zumba instructor and she inspired me. I was going to go take a class but I need to see if I can do it without looking like I'm going into some sort of fit first. I love to dance but I do my own thing. I have zero coordination for routines. Soooo this should be interesting... I let you know how it goes or send pics from traction ;)
TGIF! Hope everyone has a GREAT weekend. I think this one will be much better than the last one was. If Mum is up to it I'm going to pack up a picnic and enjoy the beautiful weather this weekend. You know the saying is very true...
Weathering the ☁ storms of our life ☂ helps us value the sunny days ☼ more. Here's to us all having sunnier days.
More Days in my Pouch