Snow Crab and the Seven Shrimp

Dinner last night...


Shelly's Roasted Veggie & Crab Casserole

1 medium Eggplant, peeled & cubed
2 Red Peppers, cubed
1 Red Onion, cubed
Olive Oil
1 teaspoon Kosher Salt
a few twists of Black Pepper
4-5 Mushrooms, sliced
2 Green Onions, diced
2 cloves Garlic, minced
1 cup Crab Meat, drained (I used canned)
1/2 cup Mayonnaise
1 cup Shredded Italian Blend Cheese
1 Tablespoon Prepared Horseradish
1/4 cup Italian Style Dry Bread Crumbs

Preheat oven to 425 degrees. Toss eggplant, onion and peppers with a glug (1-2 T's) of olive oil, salt and pepper and roast in oven for 50 minutes, turning once halfway through cooking time. Chop into bite size pieces. Set aside.

Saute mushroom and green onion till golden. Add garlic and saute 1 minute more. Mix roasted veggies, mushroom mixture, and all other ingredients together and pour into a Pyrex casserole dish. Bake at 350 for 45 minutes.

**You know this casserole would be perfect thrown in the whizzer (aka food processor) during the pureed phase. It's tasty and protein packed. I was always wanting savory things during that phase that made me feel like I was still eating "real food" and this would fit the bill.


I served the Roasted Veggie & Crab Casserole last night with BBQ'd Pesto Garlic Shrimp Skewers. It would be a great side with steak or fish too. It's very stuffing-like but much lower in carb.

Here's how I make my Shrimp Skewers

Shelly's Pesto Garlic Basting Sauce

1 Tablespoon Butter
1 Tablespoon Olive Oil
2 cloves crushed Garlic
1 Tablespoon Store bought Pesto Sauce

Warm 2 minutes in a sauce pan. Baste shrimp on both sides as it cooks.

Forgive me

Is it sacrilegious to post Tortilla Pizza Porn on a Sunday?

Dear God,

It's not "real porn" it's just "food porn" ;)

Love, Eggface

Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with Marinara sauce, Provolone, Ricotta, Pepperoni, Italian Seasoning and a liberal snowfall of Parmesan.

Little bit o' trivia: Pepperoni is America's favorite topping (on 36% of all pizza orders)



Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with Pesto Sauce, Cooked Chicken, Provolone, Italian Seasoning, and a liberal snowfall of Parmesan.

This is a great use for leftover Roast Chicken.

The 411 on Tortilla Pizzas: How I make them (time & temp)


Two other lower carb ways to get your post weight loss surgery pizza fix:

Shelly's Pizza Bites
Shelly's Baked Ricotta (pureed phase friendly)


Want more Tortilla Pizza Porn?

Type Tortilla Pizza in the Eggface Search Box <--- under my Before & After Picture.

Spinach and Feta "Bites"

Shelly's Spinach & Feta Bites

1/2 Yellow Onion, diced
2 Green Onions, diced
2 cloves Garlic, minced
1/2 cup cooked Spinach, squeeze water out
1 teaspoon Butter
1 Teaspoon Oregano
a few twists of Black Pepper
5 Eggs, beaten
1/3 cup Tomato, diced (I used S&W canned, drained)
1/2 cup Feta Cheese, crumbled
1/2 cup Shredded Cheese, Italian Blend

Preheat oven to 350 F. Saute onions in butter till golden. Add garlic and saute 1 minute more. Add cooked spinach and saute till dry and separated about 1 minute. Set aside to cool. Mix all ingredients together. Be sure veggie mixture has cooled slightly before adding to egg mixture. Spoon (I use a small ice cream scoop) into a lightly greased mini muffin tin. Bake for 30 minutes or until centers are firm. Makes 24.


Haven't tried my "bites" yet? Think crustless quiches but way better. Yep, they freeze well. I reheat in the oven or toaster oven. Serve as a weight loss surgery friendly appetizer, light meal with a salad, or breakfast.

Other Eggface "Bites":

Shelly's Beef Fiesta Bites
Shelly's Italian Crab Bites
Shelly's Artichoke Florentine Bites
Shelly's Breakfast Bites
Shelly's Pizza Bites

Chocolate Monkey Bars

I made another version of my Banana Nut Breakfast Bars. I added raisins and a little more nutmeg and made a Chocolate Caramel Drizzle for the top. They have no white flour and no added sugar. I hope you like them.

Shelly's Chocolate Monkey Bars

1/3 cup Raw Almonds, ground
1/3 cup Steel Cut Oatmeal
1/4 cup Soy Flour (7 g. of protein per 1/4 cup)
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
2 Tablespoons Almond Butter
1 Tablespoon Cold Butter
1/2 teaspoon Baking Powder
1/4 cup Nuts, chopped (I used a combo of pecans and walnuts)
1 egg, beaten
1 Banana, mashed
1/4 cup Raisins (I used 1/2 yellow, 1/2 regular)
1 Tablespoon Sugar Free Torani Syrup (I used Caramel)

Mash banana and beat egg and set both aside. In a mini food processor whiz almonds, oats, soy flour, cinnamon, nutmeg, baking powder till fine. Add almond butter and butter and whiz again till incorporated. Add to egg and banana mixture. Add SF Torani syrup, raisins and chopped nuts. Mix well.

Pat with a fork into 5 x 7" baking dish that has been lined with parchment paper. Bake at 350 for 30 minutes.


Cool on wire rack. Cut into 6-8 squares. Drizzle with Chocolate Caramel Drizzle. I love them cold out of the refrigerator.


Chocolate Caramel Drizzle
10 Sugar Free Chocolate Baking Discs or 5 little Bars
10 Sugar Free Caramels (Brach's is one brand that makes them)
1 Tablespoon Vanilla Soy Milk

Nuke SF chocolate, caramels and soy milk together till melted about 30 seconds. Stir to combine. Drizzle over cooled bars. Helps clean-up if you put the wire rack on top of a tray, cookie sheet or piece of newspaper.