A day in my pouch

A day in my pouch is a series of blog posts (I try and post them every few days) to show what a typical daily menu looks like in my post weight loss surgery world.

Breakfast: My Mum was scheduled for a bunch of lab work and had been fasting so I didn't want to cook anything and make the house smell yummy. That's torture. I had made Pineapple Orange Protein Mini Muffins the night before so I tossed 2 in a Ziploc baggie in my purse and ate them while she was in getting the vampire treatment. I took her out for a well deserved latte after.

Shelly's Pineapple Orange Protein Mini Muffins

1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar Free Vanilla Torani Syrup
1 Tablespoons Canola Oil
3 Tablespoons Multigrain Pancake Mix
2 Tablespoons Almond Meal (Almond Flour)
1 scoop Vanilla Protein Powder (any will do)
Pinch salt

1/4 cup Crushed Pineapple, well drained
1 Tablespoon Sugar Free Orange Marmalade

Mix marmalade and pineapple together and set aside. In a measuring cup or bowl, mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, almond meal (FYI almond meal/flour are interchangeable one is ground with skins on, one without), protein powder and salt. Tip dry into wet and stir till combined.

Pour into a non stick 12 cup mini muffin pan that has been sprayed with Pam. Spoon a dab (about 1/2 teaspoon) of pineapple orange mixture on top of each muffin. Bake at 350 for 12 minutes. Makes 12 moist, delicious, mini muffins.

Lunch: Bento lunch with an accidental Asian theme.

Pink Box (top left): Cooked Shrimp Cocktail with Lemon & Cocktail Sauce
Green Box (top right): Wasabi Almonds
Blue Box (bottom left): Steamed Edamame
(bottom right): Mandarin Oranges

More bento box lunches

Dinner: I tossed a couple of Chicken breasts on the grill (swipe of Olive Oil, sprinkle of Greek Seasoning) and while they were cooking I steam sauteed some Bok Choy. I cooked the Bok Choy till almost tender. To my 2 lbs (sounds like a lot but like spinach it goes to nothing) I added a Tablespoon of crushed Ginger and a Tablespoon of Soy Sauce and put the lid on till completely tender.

Snacks: Took my Mum for coffee after her testing. I had a Sugar Free Vanilla Soy Latte.

and later I made a batch of Protein Ice Cream. Protein Ice Cream  Making 101 Tips

I was in the mood for something chocolate-y. So I took my plain chocolate protein ice cream base and jazzed it up with the addition of 1/2 a chopped up Pure Protein Double Chocolate Vanilla Crunch Protein Bar. Soooo good.

Shelly's Double Chocolate Vanilla Crunch Protein Ice Cream

1 cup Vanilla Soy Milk (or Regular Milk 2% or above for best results)
2 scoops of Chocolate Protein Powder (any brand you love)
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
1/2 Pure Protein Double Chocolate Vanilla Crunch Bar, chopped fine (any protein bar you love would work)

Mix together milk, protein and syrup. I used this gadget to mix it up. It makes it airy and lump free. If you don't have one just toss it in a blender on super high. You want it fluffy almost double in size. Pour into an ice cream maker. Follow your machine's instructions for freezing. 5 minutes before it's done add bar bits.

You can eat it right away it is soft serve-ish. Use it at this stage for Protein Ice Cream Cake making.

If you want scoops put it in the freezer to set for an hour. After that hour it will be hard (like rock hard - this is do to the lack of fat content) just nuke it 25 seconds to bring it back to scoops. Pictured is a double batch Note: If you double the batch, don't bother doubling the protein powder, we can only absorb so much and 2 scoops is plenty.

It was a pretty yummy day.

More days in my pouch

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