Breakfast: Yogurt Parfait. Make these ahead of time for a super quick grab and go protein packed breakfast. For portability I use a disposable cup and covered with Saran wrap. Don't forget your spoon though. A yummy parfait and no spoon is a sad start to the day.
Toasted Almonds (top layer)
Sugar Free Torani sweetened Greek yogurt (middle layer)
Frozen, defrosted Cherries (bottom layer)
Lunch: Packed up my bento box and took lunch outside. Seems like I have a never ending to-do list lately and every time I think something is checked off it comes back. It's just one of those weeks. Eating lunch outside this week has been my decompression time.
Pink Box (top left): Caprese-ish Salad (Tomatoes, Fresh Mozzarella, Basil)
Green Box (top right): Cucumber Slices (my crackers)
Blue Box (bottom left): Cooked Shrimp & Lemon (in little blue container) Cocktail Sauce
Orange Box (bottom right): Mixed Nuts and Cruncha Ma-Me
Along side: Lipton Tea & Honey Lemon Flavored Ice Tea Packet (you add them to a water bottle, 20 cals)
More Bento Lunches
Dinner: I made pancakes for dinner. I think pancakes are better for dinner because they take a little more time than I am able to give to cooking and cleaning up most AM's. I make lots of versions of protein packed pancakes but this is the one we had last night (a favorite)
Shelly's Butterscotch Crunch Ricotta Pancakes
1/2 cup Ricotta Cheese
1 Tablespoon Sugar Free Butterscotch Instant Pudding Mix, dry
1 Egg
1 Tablespoon Sugar Free Torani Syrup (any flavor SF Vanilla, Caramel, etc.)
3 Tablespoons Multigrain Pancake Mix
1/4 cup Grape Nuts Cereal
Whiz all ingredients (except cereal) in mini food processor. I use whole milk ricotta, if you use part skim, drain first. Spray pan with non-stick spray. Cook on low till golden, top with a sprinkle of Grape Nuts, flip, pat flat, cook till done. Serve each pancake with a drizzle of warm Sugar Free Maple Syrup, SF Jam or Marmalade or Fruit. Makes 4 small pancakes or 8 silver dollar size.
These can be frozen between slices of wax paper or kept in the fridge a day or 2 and reheated (nuke 25 seconds) for breakfast during the week. Surprising good cold too. Leftovers usually get some SF jam, almond or peanut butter smeared on them, wrapped in foil and they become a great breakfast-on-the-go.
More pancakes
Snacks: Too much coffee as usual and on my way home from errands I stopped in Bux and got a Sugar Free Vanilla Soy Latte.
Hope everyone is having a good week. I have to say I have been a little blah this week. The too much to do that I mentioned above and the tragic Colorado shooting news footage put me in a bit of a funk. I think this weekend a trip to the beach might be in order, a little staring out at the crashing waves. Pre-op I might have chosen to make a huge bowl of pasta or a fancy dinner out to feel better. Post weight loss surgery I look for healthier choices.
What do you do to breakout of a funk?
