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

My yesterday in post weight loss surgery eating was a quite the international tour… there was some Chinese, a little Mexican food on the menu. If anyone says eating after bariatric surgery is boring, send ‘em over icon wink Weight Loss Recipes Post Weight Loss Surgery Menus: A day in my pouch

Breakfast: I made a “beefed up” Cherry Cheesecake Protein Shake and sat outside reading the new issue of Your Weight Matters Magazine. If you haven’t received yours yet it should be on its way. It’s got a sneak peek at the awesome OAC Community Website that’s coming soon, more about how you can take #OACAction and info about this year’s Your Weight Matters National Convention in Denver. Hope to see you there! Registration Info P.S. There are a few more days to apply for the limited scholarships the OAC offers and if any of my readers are able to give to the scholarship fund to help bring more people, any dollar amount is awesome.

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Shelly’s Cherry Cottage Cheesecake Protein Shake

1 cup Vanilla Almond Milk (you can use any milk)
1 scoop Vanilla Protein Powder
1/4 cup Cottage Cheese
1 Tablespoon Sugar-Free Black Cherry Torani Syrup
5 or 6 Frozen Pitted Cherries

Whiz in blender till smooth.

This is a great “beefed up” breakfast shake for mornings you just don’t feel like cooking/eating because it’s packed with protein with the added cottage cheese dollop. Try this, even if you are not a cottage cheese fan. I promise you, it’s delicious! You could also do plain Greek yogurt.

More Eggface Favorite Protein Shakes

Lunch: I roasted some of the veggies I picked up at the Farmer’s Market this weekend (peppers, zucchini, red onions chopped, a drizzle of olive oil and a sprinkle of kosher salt, 425 for 45 minutes or so, stirring every 15) which I used in these Shrimp and Roasted Veggie Baked Tacos.

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I just sauteed some shrimp in a tiny bit of olive oil and a sprinkle of chili powder. I topped each taco with a plop (very technical cooking term) of guacamole.

How I make the baked taco/tostada shells 

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We ate outside. It was a gorgeous day and I spent most of it outside… weeding and trimming stuff so my neighbors don’t call one of those “Fix That Yard” type ambush shows on me. Why is it that tomatoes and veggies I have trouble keeping alive but weeds grow like Jack & the Beanstalk tall despite all my efforts to kill them?!

More Eggface Mexican-Inspired Recipes

Dinner: This is one of my favorite dinners: Egg Foo Bites. It’s my Mum’s too, so it happens at least once a month in some form. I took a quicker way out and used a storebought, frozen cauliflower “rice” mix versus the more lengthy side (my Cauliflower Fried “Rice”) I usually make.

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I served them with Trader Joe’s Frozen Riced Cauliflower Stir Fry Mix. If you don’t have a Trader Joe’s nearby Green Giant makes a great bunch of Riced Cauliflower Mixes too (my Target, Walmart carries them) and you could just add ginger, some veggies and a splash of soy sauce to give it the Asian vibe or if you have more time you could make my Cauliflower “Fried Rice.” All are delicious lower carb options and I never miss the rice (which has way fewer nutrients and lays heavy for most weight loss surgery post-ops.)

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Shelly’s Egg Foo Young Bites

2 cups Bean Sprouts
6 Mushrooms, chopped
4 Green Onions, diced
1 Tablespoon Soy Sauce
5 Eggs, beaten
1/2 teaspoon Salt
a few twists of Black Pepper
Olive oil for sauteing

Preheat oven to 350. Saute mushrooms till golden. Add bean sprouts. Cover and cook till bean sprouts go limp about 5 minutes. Set aside to cool. When cool, I snip the bean sprouts up a bit with kitchen shears. Helps them fit in the mini muffin tin better. Mix all ingredients together. Spoon into lightly greased (Pam non-stick spray works great for this) mini muffin tins. Bake for 30 minutes at 350. Let them cool a few moments they pull away and pop right out. Makes 24. Optional: Serve with Foo Young Gravy

Shelly’s Foo Young Gravy

1 Green Onion, diced
1 cup Chicken Broth
1 Tablespoon Soy Sauce
1 Tablespoon Corn Starch

Mix cornstarch into 1/4 cup of the broth (can do vegetable broth for a vegetarian version) in a small pitcher and stir till dissolved. Add to remaining ingredients in a saucepan and cook on low, stirring
constantly, till bubbling and thickened. Spoon over Egg Foo Young Bites.

These reheat great the next day too! Yay for leftovers.

More Eggface Bites (aka Mini Crustless Quiches)
More Eggface Asian-Inspired Recipes


Snacks: Coffee, a Cheesestick, and I wanted a little something sweet last night so I made Chocolate Peanut Butter Protein Cookie Sandwiches out of the protein bar cookies I make. I put a smear of peanut butter between 2 double chocolate protein bar “cookies.” Messy but yum! Each protein bar makes 8 cookies, so 4 sandwich cookies. 1 “cookie sandwich” was the perfect portion and hit the spot. 

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Hope you have a great week! 

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

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