A day in my pouch is a series of blog posts to show what a typical daily menu looks like in my post weight loss surgery world. Yesterday's healthy and delicious menu...
Breakfast: I had a free Starbucks reward so I stopped for those Sous Vide Egg Bites before running a few errands. Have you tried them yet? Tasty little suckers and super soft. I'd give them a try if eggs have given you trouble (laying too heavy) these shouldn't give you a problem. They are both great but I think I prefer the Egg White & Roasted Red Pepper flavor, a little less protein and calories than the bacon version though.
Strategies for Eating Out Post Weight Loss Surgery
Weight Loss Surgery Post Op Starbucks Survival Guide
Lunch: My low carb way of doing a Tuna Melt: a scoop of tuna salad with sliced avocado and cheese sprinkled on top. I used a Starkist Tuna Packets this one was the Lemon Pepper one (a little plain Greek yogurt and some diced green onion.)
Broil till the cheese is all melty and bubbly.
More Eggface Lunch Recipes and Ideas
Dinner: I had some cooked chicken (about 1 cup) and I was going to make Tortilla-less Soup but it was 84 degrees yesterday so soup just didn't sound appealing. I had a Spaghetti Squash sitting on my window sill so I half it and nuked it and used it to made this casserole. It was delicious... I'm looking forward to leftovers today. I use this gadget to heat leftovers up and nothing dries out.
Shelly's Pesto Chicken Alfredo Spaghetti Squash Casserole
1 small to medium Spaghetti Squash, cooked and shredded
1-1/4 cups Cooked Chicken, cubed
1/2 cup store bought Alfredo Sauce
2 Tablespoons store bought Pesto Sauce
1/2 teaspoon Oregano
a few twists of Black Pepper to taste
Salt to taste
1/3 cup Shredded Italian Blend Cheese
Half and deseed the spaghetti squash. OVEN: Place open end down on a Pyrex baking dish, pour 1/4 cup of water in dish. Cover with foil. Bake in a 400 degree oven for about 40 minutes or MICROWAVE: Place open end down on a Pyrex baking dish, pour 1/4 cup of water in dish and microwave for 15 minutes or so. You want a fork to insert easily. Allow to cool slightly. Use two forks to shred the flesh of the cooked squash into "spaghetti."
Preheat oven to 350. Mix the shredded cooked squash and all remaining ingredients except cheese together till well combined. Pour into a Pyrex casserole dish. Sprinkle shredded cheese over top. Bake 30 minutes at 350. I like to broil the top for about 3 minutes till golden.
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Snacks: At some point in the afternoon I made a very Valentine-y (new word) protein shake with Homemade, No Sugar Added Strawberry Whipped Cream.
Shelly's Triple Berry Protein Shake
1 packet Celebrate Vitamins Wildberry Protein Shake
8 oz. Soy Milk (any milk will do)
1 Tablespoon Sugar Free Strawberry Torani Syrup (or SF Black Cherry or Raspberry)
a few cubes of Ice
Blend on high. Top with Homemade No Sugar Added Strawberry Whipped Cream and a few multicolored Nonpareils.
Shelly's Homemade No Sugar Added Whipped Cream
1 cup Whipping Cream
1 Tablespoon Sugar Free Torani Syrup (any flavor will do)
Whisk till well combined. Fill whipping cream to the fill line of the whipper. Screw on the top. Insert the CO2 cartridge till it empties, unscrew that. Put the nozzle on, shake a few times and squirt away. It makes a ton, store it in the fridge for up to 10 days just give it another few shakes before squirting. Great on berries, shakes and smoothies, crepes.
More Eggface Protein Shakes and Smoothies
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Oh a little heads up... you might want to check back on Sunday when a giveaway begins... and it just might include some Celebrate Wildberry Protein 20. Valentine's Day is coming after all.