Leftovers Bento

Made one of my favorite Mexican meals the other night Mmmm Crockpot Carnitas and leftovers became yesterday's lunch...


Blue Box (top left): Spinach, Cucumber, Cotija Cheese & Pico de Gallo Salad
Green Box in Blue Silicon Cup (top right): Toppings Shelly's Salsa Yogurt Dip & Shredded Cheese for Carnitas
Pink Box (bottom left): leftover Shelly's Crockpot Carnitas
Orange Box (bottom right): Shelly's Mexican Chocolate Protein Cake butterfies
Along side: Peach Green Tea Drink Stick

Shelly's Salsa Yogurt Dip

3 oz. Fage Greek Yogurt (I use 2%)
1 teaspoon Mayonnaise
2 Tablespoons Pico de Gallo (refrigerated salsa section - salsa is fine too)
Kosher Salt to taste

Mix together. Great to top carnitas, taco salads or use as a dip with veggies or soy crisps.


Shelly's 5 Minute Mexican Chocolate Protein Cake

1 Egg, beaten
3 Tablespoons Milk (I used Vanilla Soy)
2 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla - on sale now)
2 Tablespoons Canola Oil
3 Tablespoons Multigrain Pancake Mix (I use this)
2 Tablespoons Unsweetened Cocoa
1/2 teaspoon Cinnamon
1 scoop Chocolate Protein Powder
Pinch salt
1 Measuring Cup or Microwave Safe Mug

In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, cocoa, cinnamon, protein powder and salt. Tip dry into wet and stir till combined. Nuke in microwave for 2 minutes (my microwave is getting old and needs 20 seconds added now.) Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.


More Eggface 5 Minute Protein Cakes

Probably should have made doughnuts instead of cake since it is Doughnut Appreciation Day today. If you want to celebrate here's a better way than heading to Krispy Kreme.

Sunny Days Bento Lunch

The weather has been unbelievable the past few days. Sunny, low 90°'s. Too good to stay inside. So I've been eating lunch outside. I pack my super cool Bento Box and set myself up in the sun. A yummy lunch and my 15+ minutes of Vitamin D can't beat that.


Pink Box (top left): Shelly's Mexican Shrimp Cocktail
Green Box (top right): Baby Carrots
Blue Box (bottom left): Shelly's PB&J Sushi (w/SF Jam instead of Strawberries) & Cheesestick
Orange Box w/ Blue Silicon Cup (bottom right): Chickpea Hummus


Shelly's Mexican Shrimp Cocktail

1 pound Large Cooked Shrimp (21/25 count), peeled, deveined, tails off
1 Avocado, diced
1/2 cup Pico de Gayo (refrigerated salsa section)
shot of Veggie or Tomato Juice
sprinkle of Kosher Salt
a few twists of Black Pepper

Toss all ingredients together. For parties I like to spoon into margarita glasses.

I'm glad I took advantage of the sunny days this week I hear these times they are a-changing. There's some drizzle in the forecast. I hope it clears up for Saturday. Join me at the annual Tom's Farms Event. Meet new friends, catch up with old pals. Lunch, shopping (Mmmm gourmet cheese shop, veggie stand, the best guacamole), hanging out, support group meeting, protein exchange, clothing exchange. We're in the picnic area. Starts at 9 AM. Contact Katt for more info. Looking forward to meeting everyone.

Sweet Potato & Apple Bake

Tested a recipe yesterday that I will be making again for Thanksgiving. It was super yummy. Would be great for a side with pork, ham, chicken as well as with turkey on the big day.

I ate leftovers for breakfast with a dollop of SF Torani sweetened Fage Greek Yogurt. Also great as dessert with a squirt of Sugar Free Land o Lakes Whipped Cream or scoop of Protein Ice Cream.


Shelly's Sweet Potato & Apple Bake

2 Sweet Potatoes, peeled and sliced
3 Apples, peeled and sliced
1/4 cup Pecans, chopped
1 Tablespoon Butter
1/2 teaspoon Apple Pie Spice
1/4 teaspoon Cinnamon
1/4 teaspoon Ground Ginger
1/3 cup Sugar Free Torani Syrup (I used a combo of SF Vanilla & SF Caramel - both on sale now)
1/2 cup Sugar Free Maple Syrup, divided use
1 Tablespoon Bird's Custard Powder
1/2 cup Shelly's Nutty Crumble Topping

Boil sliced sweet potatoes for 7 minutes till fork tender. Drain and pour in a pan. Add apples, butter, nuts and spices and cook till butter is melted.


Add Torani and 1/4 cup of maple syrup to custard powder slowly and mix to form a slurry. Pour over potatoes & apples. Toss to combine. Pour into a Pyrex Casserole Dish. Top with Nutty Crumble Topping and drizzle with 1/4 cup of the maple syrup. Bake at 350 for 45 minutes (first 30 minutes covered with foil.)

Best. Gift. EVER.

Days like yesterday make me soooo thankful I had weight loss surgery. I went to two outdoor events... a Day of the Dead celebration and a huge Street Faire. You know the kind of event where parking is gone by 5 AM and the event doesn't start till 10. Which means of course that you have to park miles away, hoof it to the good stuff then it's miles & miles of walking once you are there.

At 295 pounds I would NEVER have attempted an event like these let alone 2 in a day. I couldn't walk the length of the mall without stopping once or twice on a bench. Yesterday I walked and walked and walked... and never broke a sweat.

So this is just a public thank you to the universe, my surgeon, and myself (for finally making the choice to be healthy) Hope everyone who is considering weight loss surgery has as complication free a time as I have had. I wish you many, many, WOW moments. I'm 3+ years out and STILL having them.

Some pics of the day...