Weight Loss Recipes Post Weight Loss Surgery Menus: A day in my pouch

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. Today’s healthy and delicious menu…

Breakfast: We’re getting some nice winter storms and we sure need the rain (and snow pack in the mountains) but it’s putting a dent in my exercise schedule. I missed my morning walks. The sun finally came out this morning so I made the most of it and took an extra long walk. I came back and made myself a Wildberry Protein Shake (Celebrate Vitamins Wildberry Protein 20 Protein Powder, Soy Milk, and a few ice cubes in the blender), it’s one of my favorites.

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More Eggface Favorite Protein Shake Recipes

Lunch: One of my lunch go-to’s are cold cut roll-ups, sometimes hot, sometimes cold, sometimes in a bento box lunch like today. Though I didn’t stay outside long… it was pretty chilly if you weren’t moving and we have metal outdoor chairs, Brrrr.

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Pink Box (top left): Trader Joe’s Rosemary Marcona Almonds
Green Box (top right): Quest Protein Bar Cookies - Blueberry w/ Pecan & Chocolate Chip w/Pecan
Blue Box (bottom left):  Roast Beef & Pickle Spear Cold Cut Roll-up
Orange Box (bottom right): Mustard, S&P

More Eggface Bento Box Lunches
5 Things to Do With Cold Cuts

Dinner: Leftovers! I was so looking forward to this. It was dinner last night and it was ahhh-mazing. It was cold and rainy and this hit the spot. I scored a great deal on eggplant this week so I roasted a few trays. Just cube it (you can peel it but I don’t), spread it evenly on a baking sheet, sprinkle with olive oil and kosher salt. Roast in a 425 oven (it takes about 40-45 minutes, depending on the water content of the eggplant) I give it a stir at the 20 minute mark and then every 10 minutes after that, you want golden and soft. Place it in the fridge (up to 3 days) great side on it’s own with a sprinkle of Parmesan, great in a frittata or scrambled egg bowl, or use it in this recipe…

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Shelly’s Greek Roasted Eggplant Moussaka

1 Yellow Onion, chopped
2 cloves Garlic, minced
1 Pound Ground Beef or Turkey
2 cups Roasted Eggplant, cubed
1/4 teaspoon ground Cinnamon
dash ground Nutmeg
1/2 teaspoon Oregano
a few twists of Black Pepper
3/4 cup Tomato Sauce
1 large Egg
1 cup Cottage Cheese
1/2 cup Ricotta Cheese

Preheat the oven to 350. Saute onion till golden, Add garlic cook 1 minute. Add the beef (or turkey) and cook until no longer pink. Drain any fats. Add seasonings. Add the tomato sauce and roasted eggplant. Stir till combined. Pour into a baking dish and set aside.

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In a mini food processor, whiz cottage cheese, ricotta cheese and egg till smooth.

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Spoon over the meat in the baking dish.

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Bake until the top is firm 40 to 45 minutes and then broil for 3-5 minutes till golden. Let cool for 10 minutes before cutting.

More Eggface Healthy Greek-inspired Recipes

Snacks: Too much coffee and a handful of another Trader Joe’s find (warning addictive, I made it serve 4 times) these Oven Baked Cheese Bites. No TJ’s near you? These are close to them or can’t wait just make your own Crunchy Cheese “Crackers” instead.

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More Weight Loss Surgery Friendly Snacks

Hope everyone has a nice weekend and P.S. You might want to check back tomorrow for some fun starting on the blog.

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