Breakfast: This was too die for good. Yesterday was Shrove Tuesday aka Pancake Day. I made a batch of crepes and filled them with a dollop of sweetened ricotta (sweetened with SF Torani Syrup) and topped with caramelized bananas and pecans.
Shelly's Bananas Foster Crepes2 Eggs, beaten
1/2 cup Soy Milk (I use Silk Vanilla)
1/4 cup minus 1 Tablespoon Water
2 Tablespoons Sugar Free Brown Sugar Cinnamon Torani Syrup
1 Tablespoons Canola Oil
1/2 cup Spelt Flour
1/2 teaspoon Baking Soda
dash of Salt
Blend all ingredients on low till thoroughly combined. Pour into a bowl, cover and refrigerate for a half-hour. Spray a non-stick 8 to 10 inch crepe pan with Pam. Pour 1/4 cup of the batter into the pan and twirl it around to spread the batter in a thin circle.
Cook till top appears dry and flip. Cook a minute or so on other side. Repeat till all batter is used. While you are making them you can keep them warm in a low oven 200 degrees or nuke for 20 seconds before serving. Makes 8-10 crepes depending on size of pan. Leftovers are great reheated (nuked 20 seconds) or I have eaten them cold too.
Bananas Foster Topping
1 Banana, sliced
2 Tablespoon Pecans, chopped
2 Tablespoons Sugar-Free Brown Sugar Cinnamon Torani Syrup (SF Caramel or SF Vanilla Bean would work fine too)
2 Tablespoons Sugar-Free Maple Syrup
Heat together till warmed through. Pour over crepes. Makes enough to top 4 or more crepes.
Lunch: I'm on a Greek yogurt and Fuji Apple kick right now. I do that. I'll want something 4, 5 days in a row any chance I can get it.
Shelly's Orange Almond Yogurt1/2 cup Greek Yogurt (I used plain, 2%)
1 Tablespoon Sugar Free Torani Syrup (I used SF Almond)
1 Tablespoon Sugar Free Orange Marmalade
a sprinkle of toasted, sliced Almonds
Mix together yogurt and syrup till well combined. Top with marmalade and nuts. Great on its own, as a sauce for a fruit salad, made into parfaits (make them in plastic cups for a great on-the-go breakfast) or as a dip for sliced fruit.
Dinner: I made up some tidbits. It's kind of a tradition to have hors d'oeuvre-y tidbits the night of the Glee regionals. After all, Glee was my first television appearance. My Mum and I were in the balcony audience, in the season one finale. So if you have a copy fast forward to the 17.19 minute mark but don't blink ;) A star is born.
I BBQ'd some Shrimp and Chicken and made up little skewers. Raw, peeled & deveined shrimp, a swipe of olive oil, Cajun spice blend, BBQ'd about 4 minutes each side. The chicken was breasts, pounded flat, a swipe of olive oil, Cajun spice blend, BBQ'd. I added some Roasted Bell Peppers and Onions to the completed chicken skewers. I also made a creole yogurt dipping sauce which was great with both. A VERY high protein meal and yummy meal. Either would be great for parties. Thinking of making them again on Sunday for the Oscars.
Shelly's Creole Yogurt Dipping Sauce1/2 cup Greek Yogurt (I used plain, 2%)
2 Tablespoons Creole Mustard
dash of Kosher Salt
a few twists of Black Pepper
Mix together till well blended. If you don't have Creole Mustard you could mix equal parts of any grainy mustard and prepared horseradish. Great with shrimp, chicken, beef, veggies. Lasts a day or two in the fridge.
Snacks: Too much coffee and a slice of Low Sodium Roast Beef, sample at the deli I had while picking up supplies for the Philly Cheesesteak Casserole I'm making tonight.
Spent some time thinking about last year's trip to New Orleans. After many years of sitting on park benches watching the good times roll on by me. I am thankful for the second chance weight loss surgery gave me. Laissez les bons temps rouler! Let the good time roll!
