Breakfast: I made a batch of Protein Souffles. If you are a "bread pudding" lover this is a recipe you will want to try. It's basically breadless bread pudding. It's packed with protein and I've made a bunch of different versions so if peach isn't your thing give another flavor a try.
Shelly's Peach Protein Souffles
1 Large Peach, sliced
1 Egg
1/2 cup Vanilla Soy Milk
1/8 cup Unsweetened Coconut
2 Tablespoons Almond Meal
1/4 cup Vanilla Protein Powder
1/4 teaspoon Baking Powder
dash Cinnamon
2 Tablespoons Sugar Free Vanilla Torani Syrup
Slice (you can peel if you like I'm lazy) and place peach slices in each 4/4-oz ramekin or custard cups. Mix all remaining ingredients in a blender till smooth. Pour mixture on top of peaches. Here's what I use.
If you don't have a groovy set up like this. Just place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very hot water to come halfway up sides of ramekins. Bake at 350 for 50 minutes or until set, knife inserted comes out clean.
You can serve them warm but I prefer them cold from the fridge. For dessert I top them with Homemade, No Sugar Added Whipped Cream or Sugar Free Hot Custard or I love them with a drizzle of SF Maple Syrup for breakfast.
My fridge died. I thankfully caught it in time to not lose much. I have a fridge in the garage and transferred what I could to that... messed with the kitchen one but nope... dead. Our triple digit summers are hard on refrigerators. So off to Home Depot I went... don't you love unexpected big ticket purchases. Ugh. Well... It'll be delivered later today. When I got home I made a late lunch...
Lunch: I made a batch of Crunchy Cheese Chips and shared them with my Mum. We used them as scoopers for tuna salad (tuna, Greek yogurt, celery, dill, salt & pepper)
Dinner: Zucchini & Onion "Noodles" with store bought pesto sauce and Parmesan cheese. I love my Paderno machine. I was going to make meatballs to go with but after the fridge, I was done... I added some extra cheese to bump up the protein and called it a day.
Shelly's Pesto & Cheese Zucchini "Noodles"
3 Medium Zucchini
1/2 Yellow Onion
2-3 Tablespoon Store bought Pesto Sauce
1/4 cup (more for top) Shredded Italian Blend Cheese
a few twists of Black Pepper
Made my "noodles" and even sent the onion through the spiralizer.
Saute the onion in a little olive oil till golden. Add the zucchini and cook till desired tenderness. I put a lid on the pan to help the zucchini along and stir a few times in the cooking time. About 5 minutes. Add pesto and cheese and saute for a minute or 2 till warmed through. Serve with more cheese on top.
It was delicious. The weather has been perfection. I love this time of year... 80's in the day and 50's at night. I took my bowl of cheesy zucchini noodles on the couch and curled up and watched some DVR'd shows... the PBS Hamilton special again (love) and some Real Housewives drama (hangs head in shame.)
Snacks: Lots of coffee and I made Quest Bar Cookies... and ate 2.
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P.S. Heads up: I've got some big giveaways starting very soon. Might want to check back this weekend and tell a friend. They are big... if they win maybe they will share ;)
