Breakfast: Hope everyone had a great Thanksgiving. I was probably still a little full from our Thanksgiving feast because I didn't really feel like a regular breakfast so I just made a protein shake. This shake is one of my favorites. Chocolate Mint with a little espresso kick to get you going. Better than anything at a coffeehouse and better for you too!
Shelly's Chocolate Mint Espresso Protein Shake
8 oz. Milk (any)
1 packet Celebrate Vitamins Chocolate Mint Protein 20 Protein Powder
1/2 tube Instant Espresso Coffee Powder (I used Café Bustelo Instant Coffee Single Serve Packets)
a few cubes of ice
Blend on high. I topped it with a little squirt of Homemade, No Sugar Added Whipped Cream and a sprinkle more of espresso powder.
More Eggface Protein Shake and Smoothie Recipes
Lunch: Another warm day in Southern California (we're breaking records in this neck of the woods, global warming is real) so I made the most of it and put a few tidbits leftover from Thanksgiving in my bento box and took off on a walk to eat lunch at the lake nearby my house. I'm still not 100% better from the creeping crud that invaded my body this month. I'll randomly go into coughing attacks still and my lungs feel like I'm not getting enough air so I was glad to sit down for a while, people watch and eat lunch before heading back home.
Pink Box (top left): Veggie and Cheese Skewers (Olives, Tomatoes, Cheesestick hunks, Pickles, Cucumbers)
Green Box (top right): Dill Pickle Cashews
Blue Box (bottom left): Hard Cooked with Everything Bagel Seasoning (Trader Joe's or Bagel Spice Online)
Orange Box (bottom right): New Quest Birthday Cake Protein Bar turned into "Cookies"
More Bento Box lunches, FAQ's and an Online Source for them
My Bento Pinterest Page (Tons of Lunch Ideas)
Shelly's Sweet Potato topped Turkey Shepherd's Pie
2 Sweet Potatoes, cooked, peeled, mashed
1 Tablespoon Butter
dash Salt
1 Yellow Onion, diced
8-10 Mushrooms, sliced
1 cup Cooked Veggies (any)
1 cup Cooked Turkey, chopped
1/2 teaspoon Poultry Seasoning
1/4 teaspoon Thyme
1/2 to 3/4 cup Leftover Gravy (or*)
* 1/2 to 3/4 cup Chicken Broth
* 1 Tablespoon Butter
* 3 Tablespoons Spelt Flour
Cook sweet potatoes (I nuked them for 12 minutes with a few slits in them), peel and mash with dash salt and 1 Tablespoon of butter. Set aside.
Saute onion and mushrooms until golden. Add veggies, turkey, and seasoning. If you have leftover gravy add 1/2-3/4 of a cup. If not, move mixture off to the side and in one side of the pan add butter and flour and cook until melted. Add chicken broth, stir and cook until thickened. Stir to combine and coat everything with gravy. Pour into a Pyrex dish and top with mashed sweet potato. Bake at 350 for 30 minutes.
More Recipes and Ideas for Thanksgiving (or Christmas) Leftovers
Snacks: Coffee, Tea, a Cutie Mandarin, and another Birthday Cake Protein Cookie.
More Post Weight Loss Surgery Menus
P.S. A winner was announced in my latest Instagram Giveaway. Not a winner this time? No worries, December is going to be a fun month. Keep checking back!
