Post Weight Loss Surgery Menus: A day in my pouch

I'm back from the Obesity Action Coalition Retreat and Planning Meeting. I'm really excited about the projects and issues we'll be taking on in the coming year. I was also jazzed to tour the hotel that will be serving as our host hotel for the Your Weight Matters National Convention in September. You are all invited! It's a gorgeous hotel, lovely staff, tons of really cool features that I think you will love and then the AWESOME convention itself! (no convention equals it) I can't wait. Wish we could go now.

Well on to the food. 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. Yesterday's menu...

Breakfast: Peanut Butter and Jelly Oatmeal. I mixed up a packet of regular instant oats, stirred in a Tablespoon of Chike PB Powdered Peanut Butter topped it with a plop of Sugar Free Strawberry Jam and a splash of Soy Milk. It is totally a PB&J! I would have loved this as a kid growing up on Long Island on those freezing cold snowy mornings before heading off to school.

Lunch: I made a batch of a new flavor of Bites (Crustless Quiches) I know crazy with the 40 bazillion varieties I make that there can be still a new flavor combination. These were awesome.

 

Shelly's Chicken Pot Pie Bites

3/4-ish of a cup of Leftover Mixed Veggies
6-7 Mushrooms, chopped (white, crimini whatever you have)
1 (3 oz.) can Chunk Chicken, drained
5 eggs, beaten
1/2 teaspoon Kosher Salt
1/2 teaspoon Poultry Seasoning (do not leave out)
a few twists of Black Pepper
2 teaspoons Parmesan Cheese, grated

Preheat oven to 350. Saute mushrooms till golden. Mix all ingredients together (except egg and cheese.) Allow to cool. Add to eggs.

Spoon into lightly greased (Pam non-stick spray works great for this) mini muffin tin. Sprinkle with Parmesan cheese.

Bake for 30 minutes at 350. Let them cool a few moments they pull away and pop right out. Makes 24.

 

More Eggface Bites (aka Crustless Quiches) 

Dinner: I made Chicken Marsala (one of my favorite dinners) Monday night and I ate the leftovers

with a simple Lettuce and Tomato Salad with a dash of oregano, salt, pepper, a shaving of Parmesan and a light vinaigrette.

 

Snacks: Too much coffee and I haven't made these in awhile and I had an urge for some crunch...

Roasted Chickpeas - 2 cans of Chickpeas (Garbanzo Beans), rinsed and drained well. Toss with a Tablespoon (a little less even) of Olive Oil. Any will do, I used a basil flavored oil. Sprinkle with Kosher Salt. Spread on a baking sheet and roast in a 400-degree oven for 50 or so minutes, turning them every 15 minutes or so until crunchy and deep golden brown. Cool completely. Store in an airtight container. If they soften, toss on a baking sheet and reheat till crisp again. They won't be around long. Soooo good.

Here's a couple of pics from the weekend...

The 2014 Obesity Action Coalition (OAC) National Board Members and Staff.

More Post Weight Loss Surgery Menus - More Days in my Pouch