Post Weight Loss Surgery Menus: A day in my pouch

My yesterday in post weight loss surgery eating...

Breakfast:  I have a handful of free samples to try, protein shakes, bars, new vitamins. One of the cool things about going to these weight loss surgery bariatric conferences is the big bag of freebies you come home with. If you are joining me at the Obesity Action Coalition Event in Dallas bring an extra bag to bring home the fun stuff you score. For breakfast, I mixed up a sample of Big Train Fit Frappe. Milk, ice, 1/2 a packet of mix whizzed in the blender made this yummy very lightly coffee flavored, frappucino-ish protein shake. Verdict: Delicious. It was down the hatch and I was out the door...

First stop was the Farmer's Market to procure some fresh fruit and veggies for the week. The haul consisted of: apricots, apples, strawberries, zucchini, onions (which are destine to become that zucchini & onion pasta this week), garlic, a bunch of basil, and a wedge of feta cheese from one of my favorite vendors this very cool, distinguished old, Greek man.

I dropped everything off home and then spent most of the rest of the morning running errands. I'm still trying to play catch-up from being away for a few days at ASMBS.

Lunch: I grilled some chicken to have on hand this week (toss them in the fridge, easy quick protein source, dipped in yogurt dip, chopped up on salad, etc.) I served a piece with cilantro cole slaw.

Shelly's Cilantro Slaw

1/2 a 1 lb bag of Cole Slaw Mix (Shredded Cabbage, Carrots)
1/2 cup Greek Yogurt
3 Frozen Dorot Cilantro Cubes
Salt to taste
a few twists of Black Pepper

Nuke frozen cilantro cubes (fresh, finely chopped, cilantro can sub of course) covered for 35 seconds. Mix in yogurt, cabbage, and seasonings and mix till well combined. Set in fridge till ready to serve. This is great with chicken, fish, grilled shrimp or scallops skewers.

Dinner: I've got family coming into town for my Mum's birthday next week so I cleaned the patio in preparation (swept, brushed cobwebs, hosed off furniture, etc.) After my work I thought I'd christen the newly cleaned patio with what I like to call "Tidbit Parties" I make or gather a bunch of different protein packed "tidbits" it's fun and surprisingly filling. 2 people nibbled off this spread and there was a little left. The tidbits: artichoke hearts, cucumbers (my crackers), these compacted date walnut discs from Trader Joe's, nuts, provolone, salami, brie, goat cheese with red pepper jelly, and these stuffed apricots...

Shelly's Bacon Wrapped Cheese Stuffed Apricots

3 Apricots, quartered
Precooked Bacon
1/4 cup-ish Cheese (this time I used Blue Cheese)

This recipe is really adaptable sometimes I use figs instead of apricots, sometimes I change the blue cheese to brie, feta or goat cheese. I used the fully cooked bacon (Jimmy Dean or Oscar Mayer makes you need one slice per of these they are smaller) or you could cook regular bacon (1/2 a slice per) ahead till almost crisp but still bendy and let cool.

Quarter the apricots. A little trick: cut the apricot in half, the opposite side to the natural groove in the fruit. The stone will just pop out. Then cut each half in half again.

Fill the cavity in the fruit quarter with cheese. I use less than a 1/2 teaspoon per piece and wrap with a piece of bacon.

Place on a baking sheet and cook for 10 minutes in a 350-degree oven. Till crispy and cheese is gooey. Serve warm or room temp.

Snacks: Too much coffee and 1/2 a leftover Peanut Butter & Jelly Quest Protein Bar I had sitting on my counter in a snack sized Ziploc for a few days.

I nuked it for 10 seconds and it was warm and gooey PBJ yumminess.

Hope everyone is having a nice weekend. I'm still doing yard work. Today I trimmed shrubs and pruned roses. I sawed some tree branches. My arms ache. I really kind of enjoy being single except when I'm doing yard work ;)