Breakfast: A sliced apple and this fall flavored protein packed dip...
Shelly's Protein Packed Pumpkin Greek Yogurt Dip
1/2 cup Greek Yogurt (I used 2%, plain)
1 Tablespoon Sugar Free Pumpkin Spice Torani Syrup (SF Caramel or SF cinnamon Vanilla would be yum too)
1 Tablespoon Canned Pumpkin (not pie filling)
a dash or 2 of Pumpkin Pie Spice
Optional: 1-2 Tablespoons Protein Powder (Celebrate Vitamin's ENS Vanilla Cake Batter is GREAT in this)
Topping:
Sliced Toasted Almonds
Grape Nuts Cereal
Mix together till well combined. Because I need texture in my yogurt I topped it with a sprinkle of nuts & cereal. Great for dipping fruit or eating as is.
Lunch: The weather was absolutely dreamy yesterday. After one of the worst summers I can remember we are finally getting fall temps and cool breezes. I took advantage of it, packed my bento box and took my lunch outside. I walked over to the park near my house and worked most of the afternoon from there. For those of you that received email correspondence from me yesterday this will explain any errors. I was replying from my phone and I have chubby fingers ;)
Pink Box (top left): Sliced Grilled Chicken (Breasts pounded flat, brushed with olive oil, sprinkled with Greek Seasoning and BBQ'd) and sliced Tomatoes with a sprinkle of oregano
Green Box (top right): Shelly's Greek Yogurt Hummus Dip for dipping chicken & asparagus
Blue Box (bottom left): Asparagus
Orange Box (bottom right): 1/2 an Oatmeal Raisin Protein Cookie
The key to eating meats post weight loss surgery is moisture. I love to dip them in Greek yogurt based dips. Here's an easy one: Shelly's Greek Yogurt Hummus Dip: Equal parts plain Greek Yogurt and Hummus. This is great for dipping meat or veggies.
More Eggface Bento Meals
Dinner: I had turkey defrosting in the fridge to make a batch of mini meatloaves but those take a whole package and I realized it wasn't quite enough for that so decided to turn it into my Lettuce Cups instead.
Shelly's Asian Lettuce Cups
3/4 lb. Ground Turkey or Chicken (about 1/2 a package)
4 Green Onions, diced
6 Mushrooms, chopped
2 Tablespoons Soy Sauce
1/2 teaspoon Garlic, crushed
1/2 teaspoon Ginger, grated
1 Tablespoon Sherry
Lettuce Leaves (Green Leaf, Bibb, Boston, Iceberg all work fine)
Cashews, chopped
Separate lettuce leaves. Wash and spin dry. Set aside. Saute all ingredients together. Use a wooden spoon to break up meat. Cook meat till no pink is seen.
Divide mixture among lettuce leaves. Sprinkle with chopped nuts. Fold and eat taco style.
Snacks: Too much coffee and a Tomato Basil Cheese Stick.
I'm hoping the cooler temps are here to stay and am officially starting to decorate for Fall. My Halloween mantle...
