Breakfast: Started the day with this yummy Banana Bread Protein Smoothie. Sometimes I'll add one of those Taster's Choice or Starbuck's VIA Coffee Tubes to this one but this time I made a coffee-less version.
Shelly's Banana Bread Protein Smoothie8 oz. Soy Milk (or 4 oz milk/4 oz. water)
1 scoop Vanilla Protein Powder
1 T. SF Jello Banana Pudding Mix, dry
1/2 teaspoon Cinnamon
dash Nutmeg
dash Ground Cloves
1/2 Banana, frozen
2-3 Ice Cubes
Place liquid in the blender first. Blend. Optional: Top with a squirt of SF Land o Lakes Whipped Cream, a dash of nutmeg and a drizzle of SF Caramel.
Lunch: I had plans to go out to lunch with a pal but they had to cancel at the last minute. The consolation prize was this delicious fresh from the oven banana muffin I suddenly had time to bake. I sliced one open and smeared it with some fluffy banana ricotta cream. I guess I'm on a banana kick.
Shelly's Banana Protein Mini Muffins1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar Free Torani Syrup (I used SF Caramel)
1/2 a Banana, mashed
1 Tablespoon Canola Oil
3 Tablespoons Multigrain Pancake Mix (I use this)
2 Tablespoons Almond Meal
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1 scoop Vanilla Protein Powder
Pinch salt
Optional: 2 Tablespoons Chopped Nuts
In a measuring cup mix egg, milk, syrup, banana, and oil and combine thoroughly. In a separate bowl, mix pancake mix, almond meal, cinnamon, nutmeg, 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. Optional: Place a nut on the top of each muffin (I used a combo of walnuts & pecans)
Bake at 350 for 8-10 minutes, until knife inserted comes out clean. Makes 12.
Shelly's Fluffy Banana Ricotta Cream Filling1/2 cup Ricotta Cheese
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
1/2 a Banana, mashed
Mix together ingredients till well combined. You could whiz them in a mini food processor. Makes a great filling for mini protein muffins (generous filling for 12), crepes, dip for apples or other fruits, smeared in celery.
Dinner: Somehow chili always tastes better reheated so I thought why not make it the night before. The beans soften and the ingredients get a chance to love on each other. Much easier to eat for early post-ops when everything is softer and so much tastier the second day. Making it the night before made dinner super easy... just reheat and make a cool yogurt dip for the top.
Shelly's Night Before Turkey Chili1 Yellow Onion, diced
3/4 pound Ground Turkey
2 cloves Garlic, chopped
1 Tablespoon Chili Powder
1 Tablespoon Ground Cumin
1/2 teaspoon Oregano
Kosher Salt to taste
a few twists of Black Pepper
1 (15 oz) can Chopped Tomatoes with juices
1 (15 oz) can Red Kidney Beans, drained and rinsed
1 Tablespoon Agave Syrup
Hot sauce to taste
Saute onion till golden. Add turkey and cook breaking up large pieces with a spoon, until it's no longer pink. Add garlic and seasonings. Cook for 1 minute. Add remaining ingredients and simmer on low for 20 minutes, stirring occasionally. Cool. Refrigerate overnight. Reheat and serve with Shelly's Spicy Yogurt Dip and a sprinkle of shredded cheese.
Shelly's Spicy Yogurt Dip
3 oz. Fage Greek Yogurt (I use 2%)
1 Tablespoon Mayonnaise
a few splashes of Cholula Hot Sauce (or your favorite)
a dash of Southwest Seasoning (chili, paprika, garlic blend)
Kosher Salt to taste
Mix together till well combined. Great to dip meats, fish, veggies or top chili or soup.
Snacks: Oodles of coffee, another one of those yummy banana mini muffins, a cheese stick, and 4 just picked cherry tomatoes. The tomatoes are beginning to slow down now. I went outside to water and pick any ripe ones and since I didn't quite have enough for a salad, I just popped them in my mouth ;)
