Breakfast: I mixed up this shake and took off to run some errands. Mmmm tastes like Fall.
Shelly's Pumpkin Chai Spice Protein Shake
1 cup Vanilla Soy Milk (or Whatever milk you like)
1 scoop Fit Frappe Spiced Chai Latte Protein Powder
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
1/4 cup Pumpkin Puree (not pie filling)
3 or 4 cubes of Ice
Blend on high.
More Eggface Protein Shakes and Smoothies
Lunch: Came home and made a couple of Melted Turkey and Swiss Cold Cut Roll-ups. I love these, sometimes I add avocado slices or green chili.
These are a go-to at my house since about week 8 post weight loss surgery when I was cleared for meat on my plan. I dipped them in plain Greek yogurt (sprinkled a little Zaatar seasoning in.)
5 Things to Do With Cold Cuts
Dinner: This was sooooo good. I was craving Mexican flavors and this hit the spot. This dish is a great use for the cup of cooked quinoa leftover from making my Quinoa Patties. If you hate quinoa try some of my quinoa creations because I swore I hated quinoa.
Shelly's Mexican Quinoa Enchilada Casserole
1 cup Cooked Quinoa (I used Red)
1 Yellow Onion, diced
3 Green Onions, diced
1/2 lb Ground Beef or Turkey
1/2 cup Enchilada Sauce (canned, Mexican section or near jarred salsa)
1/4 cup Salsa (any I used a black bean spicy one)
1/4 cup Corn Kernels
1 teaspoon Ground Cumin
1/4 cup-ish Shredded Mexican Blend Cheese
Saute onions till golden set aside. Brown ground beef (or turkey) till no pink is seen. Add all ingredients together (except cheese) mix till combined. This is a great use for leftover veggies. I had 1/4 cup of corn kernels (but beans, squash, even green beans would be great.) Pour into a Pyrex casserole dish. Top with cheese. Bake at 350 for 25 minutes. Then top anything you like to top your enchiladas with: Greek yogurt, sliced avocado or guacamole, cheese, more green onions, cilantro. I did a dollop of Greek yogurt and guacamole.
Snacks: Too much coffee and 2 scoops of Cannoli Protein Ice Cream. I think this might be my favorite protein ice cream ever well... one of the top 5 for sure. My Mum says it's her new favorite bumping Black Cherry. It is totally a cannoli (what is the singular of cannoli?!)
Shelly's Cannoli Protein Ice Cream
1 cup Soy Milk (or Regular Milk)
2 scoops Vanilla Protein Powder
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
1/4 cup Ricotta cheese
2 dashes of Cinnamon
Optional Mix-Ins: 1 Tablespoon Sugar Free Chocolate Chips (Walmart), 1 Tablespoon shelled Pistachios, 1 ounce or so of crushed Kay's Cinnamon Almond Protein Cookie Bites (cannoli shell-ish)
Mix together milk, protein, syrup, ricotta, cinnamon. Whiz it on super turbo high in the blender, you want airy, almost double in size. Pour into ice cream maker. Follow your machine's instructions for freezing.
Fold any of the optional additions in at the soft serve stage. You can eat it right away it is soft serve-ish (pictured double batch) my Mum loves it like this but I like to put it in the freezer to set for an hour or so to get scoopable. If you leave it to get too hard just nuke ice cream 25 seconds to soften again.
Optional yummy topping (pictured): true Sicilian Cannoli have a little candied citrus peel in them so I drizzled a little SF Orange Marmalade on top of my scoops, nuked 20 seconds till drizzly. Perfetto!
More Eggface Protein Ice Cream Recipes
More Days in my pouch
Hope everyone is having a nice Labor Day weekend. I'm trying. The world is in a pretty crummy place right now (news, war, violence all over the world) and it has made me a little blue but today is a new month so I'm going to try and take the great words of Gandhi to heart and "be the change you want to see in the world" do what I can, focus on the good and hope that love and kindness will win in the end.
Speaking of good... I hope to see some of you in Florida toward the end of the month at the OAC Your Weight Matters #YWM2014 National Convention. Amazing weight and health education and lots of laughter and fun! For more info: www.ywmconvention.com
