Simple remoulade recipe

I was given this recipe by a friend, but haven't personally tested it, so I'm not making any guarantees as to originality or similarity to Gunnars remúlaði.

100 grams mayonnaise
50 grams sour cream
3-4 tbs. sweet relish (she uses the Heinz brand)
dash of mustard
dash of curry powder

Stir together well and adjust spices.

Serve with fried fish or hot dogs.

Back-to-School Nutrition for Active Kids

This article was featured in The 'Hood Magazine in June, so it is worth posting here now that some kids are going back to school and starting sports, and because August is Kids Eat Right Month.

Back to school time is a great "fresh start" for things like school supplies and clothing, but it can also be a great chance to get kids into new habits, like packing snacks, making their own lunches, and eating breakfast on a regular basis. 

Returning to school can also mean returning to busy schedules filled with extra curricular activities and sports for kids and teens. Don’t forget to make good nutrition a part of that back-to-school routine to support growth and development, and help fuel your kids throughout the day.

Good nutrition has benefits beyond healthy growth and development. Breakfast, in particular, has been linked to better school performance, less weight gain, and lower body mass indexes (BMIs) in kids. A healthy breakfast sets kids up for healthy meals and snacks the rest of the day, and reduces the likelihood of overeating or choosing junk foods to curb their hunger later in the day.

Kids involved in sports have even greater nutrient needs. They require extra calories to fuel exercise or training schedules in addition to calories and nutrients needed to maintain normal growth and development. Plan for three balanced meals, healthy snacks, and plenty of water during the day.

Create balanced meals by including as many of these food groups as possible at each meal. For example, if your child likes toast for breakfast, add a piece of fruit and a source of protein, like eggs, to make the meal complete.

• ·        Lean protein (meat, seafood, poultry, eggs, beans, nuts and seeds): Better options are usually grilled, baked, or roasted.
• ·        Vegetables and fruit (mostly vegetables): Eat at least one serving per meal and snack.
• ·        Whole grains (bread, pasta, rice, cereal, oatmeal, etc.): Choose products that say “100% whole grain” for more fiber and nutrients, and help your child feel fuller for longer.
• ·        Dairy products (milk, cheese, yogurt): These foods are a good source of protein and carbohydrates, and contain calcium and vitamin D to promote healthy bones.
• ·        Water is important, especially if kids are exercising. Encourage kids to carry a refillable water bottle and refill it several times per day. Sports drinks should really only be consumed if kids are exercising for  a long duration, or very intensely, in a hot/humid environment - water should be the drink of choice most of the time. 

Because snacks can make up a significant part of kids’ diets, suggest healthier snacks that combine protein with a complex carbohydrate (whole grain, fruit or vegetable). For example, instead of traditional chips or cookies, go for mixed nuts and an apple, half a peanut butter and jelly or Greek yogurt with berries and granola. It’s okay to eat sweets or snack foods once in a while, but there are more nutrient-dense options kids should be eating most of the time to fuel their active bodies. 

Check out these 5 school lunches kids can make themselves, or these 10 back to school lunches, which are great for kids and adults with busy schedules. 

This article on Sports Nutrition for the School-Aged Athlete talks about making sports nutrition part of your daily ROUTINE, which is an important topic. Good nutrition only works when families are in a nutrition routine, where meals and snacks are either planned ahead of time or they know which options are healthy when eating out or throwing together a quick meal with what's available.

Sports Fueling for Kids is a fun infographic that emphasizes the importance of breakfast, snacks, and post-game meals!

Deep Dish Pizza

Prep Time: 10 minutes

Total Time: 30 minutes

Servings: 6

Ingredients:

1 package refrigerated classic pizza crust, 13.8 oz.

1 c. bottled or prepared marinara sauce

2 c. Mozzarella cheese

½ c. Parmesan & Romano cheese

½ c. pepperoni, sliced

Directions:

Remove pizza crust from package and press into bottom and sides of the baking plate.

Spread marinara sauce on bottom crust. Top with cheese and pepperoni.

Place plate into bottom of the Evolve Grill

Preheat the grill.

Close the grill cover and bake for 20 minutes or until crust is golden and cheese is melted and browned.

Using pot holders, remove plate from grill and place on trivet or cooling rack. Use nylon spatula to remove pizza from plate.

Plates needed: Top Grilling Plate; Bottom Bake Plate

Preheat temperature: High

Margherita Pizza

Prep Time: 2 minutes

Cooking Time: 8 minutes

Total Time: 10 minutes

Servings: 8

Ingredients:

1 (10 oz) prebaked thin pizza crust

¼ cup pizza sauce

1 small Roma tomato, thinly sliced

4 oz fresh mozzarella

3-4 large fresh basil leaves, torn

Olive oil for brushing

Directions:

Preheat the Indoor/Outdoor Grill on setting 4. 

Brush one side of the prebaked pizza crust with olive oil and place on the preheated grill, oil side down. Grill for 2-3 minutes with the lid off.

Flip the crust over and top with the pizza sauce, tomatoes, mozzarella and basil and place the lid on the grill.

Grill the pizza for 5 minutes, or until cheese is melted.

Cut the pizza into 8 slices and serve hot. 

Cinnamon Roll Waffles

Ingredients:

1 can refrigerated cinnamon rolls with icing

Directions:

Attach upper and lower waffle plates to the George Foreman Evolve grill.  Preheat grill to 350°

Place 4 raw cinnamon rolls on bottom waffle plate; close grill and cook 2-3 minutes.

Remove “waffles” and spread with icing.

Repeat for remaining 4 cinnamon rolls.

Serve warm.

Off to #YWM2016 Your Weight Matters National Convention

I'm heading to the Your Weight Matters National Convention #YWM2016 this week. I am proud to be part of the Convention Planning Committee. I can't wait for everyone to experience the wonderful speakers and education in the agenda this year. I am fangirling over a few of the speakers.

And my favorite part...  the wonderful community, reconnecting with friends and making lots of new ones! I hope many of you will be in attendance.

I will be taking part in the Event Welcome: Uniting Your Community to Inspire Health Friday morning, moderating a session called: Balancing Perspectives: A Look at Real Life Post-Bariatric Surgery later that day.

I'm also hosting two lunch talks, Holidays and Celebrations: Tips for Staying on Track on Friday and Linking With Others: Finding Your Support System and Tools Online on Saturday.

Sneak peek at some goodies I'm packing up for my table mates including the appropriately (since we're in peanut country) Celebrate Vitamins (sponsor & #YWM2016 exhibitor) Peanut Butter Protein 20 Protein Powder.

If you are close... come! There's 3-day and single day on-site registration, health professionals can earn up to 16 CE units too if you need added justification ;) Oh and locals can get a FREE Pass for the Community Outreach Day Event on Saturday. They have access to some cool special programming, the health testing, the free samples and swag in the exhibit hall. See the link for more info and if you have a pal in the area tell them to come by.

If you are not headed to #YWM2016 this year, please consider attending the event next year. Psst... the 2017 location will be announced Friday night at the costume party. Watch my twitter feed for the breaking news! It really is an event not to be missed. For me... it's a way to renew my commitment to my health. It energizes me and the inspiration and motivation carries me throughout the year. Well worth the price of admission! I wouldn't miss it for the world.

Catch a glimpse of all the fun on social media: I will be tweeting, snapping pics, maybe even taking a few videos from inside the action (and behind the scenes) so if you want to follow along be sure to follow my social media accounts:

Twitter (where I will be the most active)
Instagram
Facebook

The official hashtag is #YWM2016 if you'd like to follow that and be sure to follow the Obesity Action Coalition's (convention hosts) tweets too.

In honor of my trip I made a couple recipes this weekend...

My take on one of the most famous soups in America. It's served in the dining room of the United States Senate every day, a tradition that dates back to the early 20th century. I remember reading about it when I was a whippersnapper and on my first trip to DC in 6th grade I got to try it. I wasn't impressed.

Can you find me?

My version adds a little Italian flare (aka flavor) with a little Rosemary and a topping of shaved Parmesan Cheese. Hmmm maybe those government folks in Washington DC would get more work done if their soup tasted like this ;)

Shelly's Senate Bean Soup

2 cans White Beans, rinsed and drained
1 Yellow Onion, diced
2 Green Onions, diced
3/4 cup Cooked Ham, cubed
1/4 teaspoon Rosemary, dried
a few twists of Black Pepper
3 cups Chicken Broth
Parmesan cheese, shaved for top

Saute onions in a drizzle of olive oil till golden. Add ham and seasonings and cook about 1 minute more. Add beans and broth and simmer for 20 minutes covered.

Puree soup. A groovy gadget like this works great or you can do it in batches in a blender. 

Simmer 10 minutes longer. Serve with a shaving of Parmesan cheese.

and since technically our beautiful hotel is in Virginia, famous for peanuts here's a peanut recipe...

Shelly's 5 Minute Peanut Butter Protein Cake

1 Egg, beaten
3 Tablespoons Milk
3 Tablespoons Sugar Free Vanilla Torani Syrup
1 Tablespoons Canola Oil
3 Tablespoons Multigrain Pancake Mix
3 Tablespoons Powdered Peanut Butter (aka Peanut Flour)
1 scoop Vanilla Protein Powder
Pinch salt
1 - 2 cup Measuring Cup or Microwave Safe Mug

Topping: Smucker's Sugar Free Strawberry Topping, No Sugar Added Homemade Whipped Cream

In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, powdered peanut butter, protein powder (I used Vanilla but (or Peanut Butter Protein Powder if you have it would be great too) and salt. Tip dry into wet and stir till combined. Nuke in microwave for 2 minutes on full power (start with 2 minutes & add 20 second increments as microwave wattages vary, top should be dry like picture below.) 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

Looking forward to seeing everyone soon... and if you are not joining us this year... make these recipes, follow the tweets and make plans to come next year! You will be glad you did!

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. Here's what I ate yesterday...

Breakfast: I had some early morning errands so I mixed up a Chike High Protein Iced Coffee packet in my blender bottle and wrapped up a couple of leftover Ricotta Pancakes that I smeared with a little almond butter and off I went. I had to laugh... a few minutes before I took off I was scrolling through twitter and clicked on a trending topic... those trending topics always make me question our values as humans... anyway... I clicked, I read about the latest Justin Bieber, Selena Gomez drama (hey at least it wasn't the Kardashians) and I tweeted this random comment. Of course, of all the tweets I post about things I ACTUALLY care about... my Bieber tweet went viral and by the time returned from errands I had hundreds of retweets and likes... my notifications blew up. It figures. Well I hope they scrolled down educated themselves about health and obesity issues a little ;) yeah doubt it too.

More Eggface Breakfast Recipes and Ideas
More Favorite Protein Shakes and Smoothies

Lunch: When I got home I was sort of glued to my computer getting some of my to-do list done before I take off for the Your Weight Matters National Convention #YWM2016 next week. So I filled my bento box and ate at my desk. I have 17 things on my list currently. Yeah I know... "good luck with that."

Pink Box (top left): Caprese Salad (Sliced Tomato, Fresh Mozzarella, Fresh Basil, Salt & Pepper)
Green Box (top right): Oatmeal Chocolate Chip Quest Protein Bar "Cookies"
Blue Box (bottom left): Hard Cooked Egg sprinkled with a little salt & oregano
Orange Box (bottom right): Fresh Mango Chunks

More Eggface Bento Box Lunches (tons of low carb, back to school or take to work lunch recipes and ideas)

Dinner: I baked some Salmon fillets in the middle of the night last night. It was 105 yesterday (gonna be 101 today big cool down LOL) so when I woke up at 2 AM I sliced up a lemon and sprinkled some salmon with olive oil and a store bought herb blend. That's about the only time I'm OK with the oven being on. 25 minutes later I was back in bed for a bit with most of dinner done.

Just before dinner I tossed some foil packets of summer squash on the grill with the same treatment as the fish (drizzle of olive oil and sprinkle of seasoning blend) when they were done 20-25 minutes, closed grill. I opened the packed (careful for steam) and sprinkled some Parmesan and Mozzarella cheese on top.

I ate the salmon cold. I love cold salmon (great for salads like my Edamame & Salmon Salad tomorrow's lunch) but you could reheat (these little microwave steamers are great for reheating fish, meat, veggies and not drying them out.)

More Eggface Foil Packet Dinner Recipes

Snacks: Coffee in the morning. Sugar Free Raspberry Lemonade sticks the rest of the day. At the hottest part of the day I popped a couple of Greek Yogurt Cubes in my mouth. I always have a freezer bag of those in the summer. Just don't eat them too fast... brain freeze. Ouch.

More Post Weight Loss Surgery Menus

Cook Once, Eat Twice or More: Basic Chicken Salad

Chicken salad is a staple in my post-op world. It's packed with protein and it's so versatile. Here's a great time saver I've been doing lately to make my life easier in the dog days of summer. I've been picking up a rotisserie chicken and using it to make a basic chicken salad base. I divide that in half and with just a few additions that basic chicken salad base is transformed into two completely different tasting meals.

Shelly's Basic Chicken Salad Base

1 Cooked Chicken, chopped (Rotisserie works great)
1 Stalk Celery, chopped fine
1 Green Onion, chopped fine
1/4 cup-ish Greek Yogurt, plain
Salt, to taste
a few twists of Black Pepper

Mix till well combined. Divide into 2 dishes, cover and refrigerate. When you are ready to have lunch or dinner. Grab one dish and your additions. Keeps several days in the fridge. Great to make on Sunday for lunches for the week.

Today I made Caprese Chicken Salad: I added a 1/4 cup pearl-sized, fresh Mozzarella Balls, 1/4 cup Cherry Tomatoes, halved and 1 Tablespoon of chopped Basil.

Yesterday I added 2 slices Bacon, crumbled, more diced Green Onions and 2 Tablespoons of shredded Cheddar Cheese for this "Loaded" Chicken Salad.

Other ideas to turn ordinary chicken salad into awesome chicken salad...

Mexican Chicken Salad Additions: 2 Tablespoons Shredded Colby Jack Cheese, 1/4 cup Black Beans, rinsed and drained and Taco Seasoning, to taste.
Curry Chicken Salad Additions: 2 Tablespoons Cashews or Pecans, 2 Tablespoons Cranberries or Golden Raisins and Curry Powder, to taste.
Asian Chicken Salad Additions: 2 Tablespoon slivered Almonds, 1/4 cup diced Cucumber, more Green Onion, and Chinese 5 Spice, to taste.
Italian Chicken Salad Additions: 1/4 cup Roasted Peppers and Onions, chopped, 1/4 cup pearl-sized, fresh Mozzarella Balls, and Oregano, to taste.

Eat as is, make a lettuce wrap or taco, cucumbers make great "crackers" or scoops or homemade Crunchy Cheese "crackers" or form them into cups and fill them. 

Pin me...

More Eggface Lunch Ideas
More Eggface Salad Ideas

Apricot, Smoked Gouda and Prosciutto Flatbread

Prep Time: 5 minutes

Cooking Time: 9 minutes

Total Time: 14 minutes

Servings: 8

Ingredients:

1 flatbread pizza crust

1 small nectarine, sliced

1 ½ Tbsp. apricot preserves

¼ tsp. honey Dijon mustard

2 slices smoked Gouda

2 slices prosciutto  

Oil for brushing

Directions:

Preheat the Indoor/Outdoor Grill on setting 4. 

Brush one side of the flat bread with oil and place on one side of the preheated grill. On the opposite side, place the nectarine slices on the preheated grill. Place the lid on the grill.

Grill the flatbread for 4 minutes on one side, and grill the nectarines for 2 minutes per side.

Brush oil on the top of the flatbread and flip over. Spread the apricot preserves on the flatbread and drizzle the mustard over the top.

Place the nectarines on top of the preserves and mustard. Top with cheese and prosciutto. Place the lid on the grill.

Grill for 4-5 minutes, until cheese is melted.

Slice and serve immediately. 

Blueberry Muffins

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Servings: 16

Ingredients:

1 ¾ cups flour

1/3 cup sugar

2 tsp. baking powder

¼ tsp. salt

1 egg, beaten

¾ cup milk

¼ cup cooking oil

1 tsp. vanilla

¾ cup blueberries

1 tsp. lemon zest

Directions:

Preheat the Evolve to 400 and grease the muffin pan.

In a medium size bowl, whisk together the flour, sugar, baking powder and salt. Set aside.

In a small bowl, whisk together the egg, milk, oil and vanilla.

Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix together until combined. The batter will be thick.

Fold in the blueberries and lemon zest.

Fill the muffin pan 2/3 full with batter and place in the baking dish. Bake for 13-15 minutes, or until a toothpick inserted comes out clean. Place on a wire rack to cool.

Repeat with the remaining batter.

Serve warm with butter. 

Meal Prep 101 for Busy Athletes

One of the biggest roadblocks athletes report in their journey towards healthier eating is simply not having enough time in the day to cook or prepare meals and snacks.

Many busy athletes and their families have tight schedules, where they might be eating meals at strange hours, on the road and in the bleachers, and sometimes get so busy that they resort to stopping for fast food or relying on convenience bars and shakes for too many meals.

Fast food and convenience snacks are fine once in a while, but what if we all had a strategy for making sure we had healthy snacks and meals prepared ahead of time? What if we could throw together said snacks and meals during the week in a matter of MINUTES? I'm sure all busy families and athletes would be on board.

This is where a food preparation (or meal prep) plan comes in! 

By spending some time ONE day of the week washing, cutting, baking, cooking, and portioning food into containers, athletes and their families will not have healthy food to eat during the busiest timesof the week - they'll also save time by not having to cook so much, and save money by not eating out or buying pre-packaged snacks.

There are many of resources online for "How to Food Prep" - Lindsay from the Lean Green Bean blog writes about food prep every week and is a great source for easy-to-make, healthy recipes.

Having a plan is the hardest part of meal prep. The first time you meal prep, it's important to start out small and let your meal prep game plan change each week in a way that fits your schedule. 

1. Decide which day works best for you! Many people choose to make all their food on one day (like Sunday, before the week starts!), while others might choose two days (maybe by preparing half on Sunday, and a new batch of foods on Wednesday).

It usually takes at least one hour (usually more if you do it all on one day), to prepare your meals, so keep that in mind. 

2. Make sure you have plenty of storage containers. Storage containers with lids are essential for easy storage and transportation of meals.

3. Choose which meals you want to prep. Some people just want to prepare lunches for the week to bring to school or work, while others make breakfast, lunch, dinner, snacks and a random assortment of throw-together foods. One easy way to start preparing EXTRA food at dinner meals to bring for lunch the next day or the next several days. Many people also start out by preparing some "basics" that you can make throw-together meals throughout the week. Some good examples include:

• Washed and cut fruits and vegetables - You're much more likely to eat these healthy foods if they're all washed and ready-to-eat. Some suggestions are: grapes, salad greens, carrots, diced vegetables for salads/omelets/stir fry.
• Roasted vegetables - These can be easily thrown onto a salad or sandwich for more flavor! Toss some sweet potatoes, butternut squash, carrots, broccoli, or any other vegetables in olive oil, salt, pepper and any other seasonings you like and roast them in the oven until tender. 
• Cooked grains - You can prepare whole grains, such as rice and quinoa ahead of time to throw into salads or for easy grain bowls.

Check out some easy whole grain bowl recipes!

• Protein options - Having some protein options ready can be a huge life-saver for athletes. Keep it simple by making chicken breast, hard-boiled eggs or scrambled egg muffins, lean ground beef, bacon, or have some lunch meat on hand. 

• Breakfast foods - If you're typically a breakfast-skipper, preparing some easy breakfast options can be a huge time saver.

4. Make a list and go shopping - This may be the most dreaded part of meal prep for people who don't go into the grocery store weekly (or more than once per week!), but this part becomes easier each week as you figure out what works for your schedule, and which basics you KNOW you need to get you through the week.

Make a list of ingredients you would need for specific recipes you want to make, and a list of "basics" you want to have at hand (grains, vegetables, fruits, nuts, dairy, etc.)

If you're a beginner, don't be overwhelmed! It will get easier, and you can take satisfaction in knowing you will have healthy options to eat throughout the week. Good nutrition can have an immediate impact on sports performance - if you eat well and fuel your body with healthy foods, you will feel better and perform better, so start today!

Homemade Granola

Prep Time: 10 minutes

Cook Time: 10 minutes plus 30 minutes for cooling

Servings: 4 (1/2 cup)

Ingredients:

1 Tbsp. honey

1 Tbsp. sunflower oil

½ tsp. vanilla extract

¼ cup flaked coconut

¼ cup raisins

1 cup rolled oats

¼ cup hulled sunflower seeds

¼ cup chopped pecans

1 tsp. cinnamon

2 tsp. brown sugar

Directions:

Mix first 6 ingredients in medium bowl. Add honey, oil and vanilla extract; mix well.

Attach griddle plate to Grill & Broil. Spoon granola mixture onto unheated griddle plate. Cook on LOW broil at 350°F for 10 minutes, stirring every 3 minutes.

Turn Grill & Broil OFF and let granola cool in griddle pan 30 to 45 minutes, stirring occasionally.

Place granola in medium bowl; stir in raisins.

Tip: Enjoy this granola with milk for breakfast or layer it with yogurt and fresh fruit for a tasty parfait.

Apple, Bacon and Brie Panini

Prep Time: 15 minutes

Cook Time: 5 minutes

Servings: 2 sandwiches

Ingredients:

4 slices bacon, cooked

2 oz. fresh goat cheese

2 Tbsp. butter, softened

½ Granny Smith apple, thinly sliced

2 Tbsp. softened Brie cheese

4 slices rustic bread, cut into ½ inch slices

Optional: 1 medium sweet onion, 1 tsp. balsamic vinegar

Directions:

Attach upper and lower grill plates to Grill & Broil, preheat to 400°F.

Fill bread slices with Brie, bacon, apple slices and goat cheese.

Brush outsides of bread slices with butter.

Grill 4 to 5 minutes or until golden brown.

Tip: Add in caramelized onions for a sandwich that’s extra special. Sauté 1 medium sweet onion in oil on medium heat for 20-25 minutes, stirring occasionally until onion is wilted and golden brown. Stir in 1 tsp. balsamic vinegar at the end of cooking. Add inside or on top of Panini.

Salmon Burger

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 4 (4 oz. patties)

Ingredients:

1 green onion, thinly sliced

½ cup panko bread crumbs

1 Tbsp. diced red bell pepper

1 Tbsp. coarse grain Dijon mustard

½ tsp. cayenne pepper

1 tsp. salt

2 Tbsp. plain yogurt

1 egg white

¼ cup mayonnaise

2-3 tsp. Sriracha sauce

2 (5 oz.) salmon fillets, cut in 1-inch pieces

Optional toppings: basil sprouts, 1 avocado (sliced), shredded red cabbage

Directions:

Combine mayonnaise and Sriracha sauce in small bowl. Set aside.

Place remaining ingredients in a food processor with metal S blade. Pulse chop to a coarse ground texture. Shape mixture into 4 (3-inch diameter) patties about ½-inch thick.

Attach bottom grill plate to Grill & Broil and preheat on HIGH broil to 375°F.

Cook salmon burgers 8-10 minutes turning over halfway through cooking until done (min. 145°F).

Spread cut side of buns with Sriracha mayonnaise. Fill buns with salmon burgers and shredded red cabbage, basil sprouts or sliced avocado, if desired.

Roasted Corn Salsa

Prep Time: 10 minutes, plus refrigeration

Cook Time: 10 minutes

Servings: 8 (1/2 cup)

Ingredients:

¼ cup chopped cilantro, loosely packed

2 Tbsp. diced red onion

2 green onions, thinly sliced

¼ cup apple cider vinegar

2 tsp. honey

6 slices bacon, cooked and crumbled

4 ears, fresh sweet corn, kernels removed from cobs

½ cup diced seedless cucumber

Directions:

Attach griddle plate to Grill & Broil, preheat on HIGH Broil at 350°F.

Brush griddle surface with small amount of oil. Add corn and broil 10 minutes, stirring halfway through cooking until corn is lightly browned.

Transfer corn to medium bowl. Add remaining ingredients, stir to combine.

Cover, refrigerate at least 30 minutes to allow flavors to blend.

Tips: To save time, reheat fully-cooked bacon and cut into pieces. If fresh corn is no longer in season, substitute 2 cups of frozen corn, thawed.

Gluten-free Almond Waffles with Orange Glaze

Prep Time: 5 minutes

Cook Time: 8 minutes

Servings: 2 (1/2 waffle each)

Ingredients:

1/8 tsp. salt

1 lightly beaten egg

¼ cup milk

1 cup almond flour

2 Tbsp. sugar

½ tsp. baking powder

½ tsp. cinnamon

¼ tsp. baking soda

Directions:

Mix dry ingredients into medium bowl. Add egg and milk, stir to combine.

Attach upper and lower waffle plates onto Grill & Broil. Lightly oil waffle plates and preheat to 400°F.

Spoon batter onto bottom waffle plate and spread batter with a spoon to evenly distribute over the plates. Close lid and cook 6 to 8 minutes or until waffle is done.

Orange Glaze

1.      Whisk together ½ cup powdered sugar and 1-2 Tbsp. orange juice for glaze topping.

Wheat Pancakes

Prep Time: 5 minutes

Cook Time: 3 minutes

Servings 6 (4-inch pieces)

Ingredients:

¾ cup milk

1 lightly beaten egg

½ cup whole wheat flour

½ cup unbleached flour

1 Tbsp. sugar

1 tsp. baking powder

½ tsp. baking soda

Directions:

Attach griddle plate onto Grill & Broil. Lightly oil griddle pan and preheat on HIGH Broil at 400°F.

Mix dry ingredients in medium bowl. Add milk and egg, stir until combined.

For each pancake, pour ¼ cup batter on heated griddle. Cook 3 minutes.

Flip pancakes over and cook 1 minute or until pancakes are set and browned.

Remove pancakes from griddle and keep warm.

Repeat for remaining pancakes.

Tip: To store leftover pancakes, cool completely and wrap tightly in plastic wrap. Store pancakes in the freezer up to one month. Defrost in refrigerator overnight before reheating.

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. Here's what I ate today...

Breakfast: Happy Sunday Everyone! For breakfast I made Yogurt Parfaits. I made a batch of Protein Granola which was the bottom layer and topped that with Fig Yogurt and Fresh Raspberries and Blueberries that I picked up yesterday at the Farmer's Market.

More Eggface Breakfast Recipes

Lunch: I had phone meeting that sort of went into lunch (we're getting soooo close to the Your Weight Matters National Convention #YWM2016 Hope to see you there!) so when I got off the phone it was a bit too close to dinner to have what I planned so a protein shake to the rescue. What a great combo this was Celebrate Vitamins (sponsor) Chocolate Mint Protein 20 and coffee.

Shelly's Chocolate Mint Coffee Protein Shake

8 oz. Almond or Soy Milk (any milk will do)
1 scoop Celebrate Vitamins Protein 20 Chocolate Mint Protein Powder
1/2 of a Tube of Instant Coffee Crystals (Taster's Choice, Starbucks Via, Folger's)
1 Tablespoon Sugar Free Torani Vanilla Syrup
a few Ice Cubes

Blend on high till well combined. I topped it with No Sugar Added, Homemade Whipped Cream and sprinkle of instant coffee crystals. Yum!

More Eggface Protein Shakes and Smoothies

Dinner: This was sooo good. I was feeling like a burger and these little sliders hit the spot. I seasoned a 1/2 pound of ground beef (you can use turkey too) with some garlic powder, onion powder, salt and pepper and formed them into 4 little sliders and cooked them on my grill pan. In another pan I sauteed some onions, set those aside then sauteed some mushrooms. I had some pre-cooked bacon I just warmed in the pan to crisp it up. When the burgers were almost done I sprinkled some shredded cheddar cheese on each and placed them under the broiler to get all gooey and melty. Everyone makes their own cheeseburger slider creation.

More Eggface Dinner Ideas and Recipes

Snacks: Coffee. Tons of water with drink sticks. My new favorite: Raspberry Lemonade.

Later there's a couple of Quest Bar turned into Oatmeal Chocolate Chip "Cookies" with my name on them. Oatmeal Chocolate Chip is the latest flavor Quest Bar. Keep your eye out for Blueberry Muffin and Rocky Road coming soon.

More Eggface Healthy Snacks and Desserts
More Eggface Post Weight Loss Surgery Menus

Instagram Pop-Up Giveaways

Be sure to follow me on Instagram. Besides the typical photos and quotes. I host Instagram exclusive giveaways. I call them Pop-up Giveaways because they pop-up when you least expect it and unlike my blog giveaways that usually last a week these pop-up giveaway are quick, you have a limited time to get in on the fun!

Like the one going on right now...

It's time for an #Eggface Pop-Up #Giveaway: FOLLOW @theworldaccordingtoeggface Instagram account, LIKE this picture then TAG a friend in the comments below & I'll select a random winner and you AND your tagged pal will win the same prize (first comment is an example) Prize: Reusable #Lunch Bag and 3 #protein #travel packets: Celebrate Vitamins Chocolate Milk ENS, Chike Mocha High Protein Iced Coffee, Quest Peanut Butter Shake and 2 protein bars: Celebrate Vitamins Peanut Butter Chocolate Crunch ENS and the new Quest Oatmeal Chocolate Chip. (US mailing address only, one prize per address, must be 18, ends 11:59 PM Pacific 8/7/16, winner announced on this post on Monday 8/8/16.) Check out my #Blog www.theworldaccordingtoeggface.com www.pinterest.com/eggface for tons of #lowcarb protein packed #recipes

A photo posted by Michelle Vicari (@theworldaccordingtoeggface) on Aug 5, 2016 at 5:16pm PDT

This Pop-up Giveaway ends this Sunday 11:59 PM (Pacific)
To enter head over to Instagram and follow the instructions on how to enter.
If you don't have an Instagram account... start one... or if Instagram not your cup of tea wait for the next blog giveaway coming soon.

Stay on top of all things Eggface...

www.theworldaccordingtoeggface.com - You are here.
www.facebook.com/TheWorldAccordingtoEggface - LIKE and select "see in news feed first" or "get notifications" or you are probably only seeing 20% of those posts (Facebook wants blogs to pay to be seen more and I can't afford that so selecting one of those is your best bet)
www.pinterest.com/eggface - Oodles of recipes, organized by categories, always being added too.
www.twitter.com/eggface - Current events, news and articles of interest in the weight loss, health, obesity, fitness, nutrition, food world and live tweeting from events.
www.instagram.com/TheWorldAccordingtoEggface - Photos, Motivational Quotes, and Pop-Up Giveaways!

Heads Up: Premier Protein Shakes On Sale at Costco

This post is sponsored by Premier Protein®. I'm excited to share this great deal and some of my favorite Premier Protein recipes.

Heads up Premier Protein shake lovers: Score $5.00 off 18-pack shakes at Costco stores nationwide this August. From August 4th through August 23rd, Premier Protein’s 18-pack shakes will be discounted at $5.00 off. There is no coupon necessary it'll auto deduct the discount at the register when you checkout, limit 2 each, selection varies by location. Costco already has an awesome deal on Premier Shakes so this is especially awesome and not to be missed.

Premier Protein shakes are great when you need a protein-packed, grab and go breakfast or afternoon boost. This deal came at a great time. I can imagine in the next few weeks with school starting back my pals with kiddos may neglect their own nutritional needs in the hustle to get everyone out the door on time. Premier Shakes are a perfect solution for you. Each 11 oz. Ready to Drink Shake has 30g of protein, just 160 calories and 1g of sugar. Toss a shake in your bag and you'll be sure of meeting your protein goals for the day.

I hit up Costco this morning and mine actually had them on sale for $6 off! Chocolate, Vanilla & Strawberries and Cream.

Now I have plenty to drink as is or use to make some of my favorite Premier Protein "Frappe-style" Shake recipes...

When you grab some for yourself this month be sure to make this new favorite recipe...

Shelly's Peanut Butter Butterscotch Protein Shake

1 (11 oz.) Premier Protein Ready to Drink Vanilla Shake (also great w/Chocolate or new Caramel)
1 Tablespoon Powdered Peanut Butter
1 Tablespoon Sugar Free Butterscotch Pudding Mix, dry
a few Ice Cubes

Blend on high till well combined. I topped it with No Sugar Added, Homemade Whipped Cream and another dash of Powdered Peanut Butter and a grating of Sugar Free Chocolate. Yum!

...and a few shakes are destined to become my FAVORITE Premier Protein Pudding Jars. These are soooo good! You have to make yourself a batch. They last several days in the fridge so they are great to make on the weekend and you'll have a protein packed treat whenever you want.

This post is sponsored by Premier Protein. For the purposes of this post Premier Protein provided me with products used. Want to learn more about Premier Protein products LIKE their Facebook page, Twitter and Instagram and tell them The World According to Eggface told you to stop by. Hope you get in on the Costco deal and give some of my Premier Protein recipes a try.