Prep Time: 15 minutes, plus 2 hours marinating Cooking Time: 16 minutes Total Time: 26-28 minutes Servings: 4
Ingredients: 1 Tbsp. minced roasted garlic 1/3 cup low sodium soy sauce 1/3 cup hoisin sauce 1 ½ Tbsp. honey 2 Tbsp. rice wine vinegar 3 Tbsp. peanut butter Salt and pepper 4 (1” thick) bone-in pork chops (about a ½ lb each)
Directions: Preheat the Indoor/Outdoor grill on setting 4. Mix minced roasted garlic, soy sauce, hoisin sauce, honey, rice wine vinegar, peanut butter and salt and pepper to taste in bowl. Pour the marinade into a zip top bag and place the pork chops inside. Massage the marinade into the pork chops and place in the refrigerator to marinate for 2 hours. Place pork chops onto the preheated grill and place the lid on the grill. Grill for 14-16 minutes per side. Once the pork chops have reached an internal temperature of 135°F, take off the grill and let rest for 5 minutes, until the internal temperature reaches 145°F.
Here's 3 Protein Packed Recipes for Halloween so you can enjoy the fun and still maintain your health, weight loss and fitness goals.
Shelly's Spooky Mexican Shrimp Cocktail
1/2 pound Large Cooked Shrimp, peeled, deveined, tails off (12 or so) 1 Avocado, diced 1/4 cup Pico de Gallo or Fresh Salsa (refrigerated section) 1/4 cup Cocktail Sauce sprinkle of Sea Salt Optional: Food Picks (99 cent store) and Spanish Olive "eyes"
Toss all ingredients together. Spoon into margarita glasses or for this Halloween version I spooned it into plastic cup. I poked a hole in the cup and poked the food pick through with skewered spanish olive eyes.
Starbuck's is bringing back it's limited edition Halloween Frappula Frappuccino but with 54 grams of sugar in a Grande I will pass and make my knock-off Strawberry Spooktacular Protein Shake instead...
Shelly's Strawberry Spooktacular Protein Shake
8 oz. Almond or Soy Milk (any milk will do) 1 scoop Vanilla Protein Powder 1 Tablespoon Sugar Free Torani Syrup (SF Raspberry, Vanilla, Almond, White Chocolate, whatever you love) a few Ice Cubes Sugar Free Strawberry Topping (Smuckers)
Blend milk, protein, and ice cubes on high till well combined. Drizzle strawberry sauce up the sides of the glass. If you can't find Sugar Free Strawberry Sauce (Ice Cream toppings section) you could use or SF Strawberry Jam, just nuke it a bit first. Pour shake in glass. I topped it with No Sugar Added, Homemade Whipped Cream and another drizzle of Sugar Free Strawberry Sauce.
Look out John Carpenter. My Halloween Horror filmmaking debut...
When everyone is eating those fun sized candy bars by the not-so-fun sized handfuls try one of these protein pudding "candy bar" jars...
Shelly's Premier Protein Pudding Candy Bar Jars
6 - 4 oz. jars (or clear cups) 2 Premier Protein Bars, chopped 2 cups Premier Protein Shake Ready to Drink RTD (any flavor) 1 - 1 oz. small package Sugar Free Instant Pudding Mix (dry, any flavor) Optional toppings: more crumbled protein bar, nuts, SF caramel sauce, peanut butter, SF chocolate sprinkles, cinnamon, toasted unsweetened coconut, etc.
Spoon a layer of chopped protein bar on the bottom of each 4 oz. jar. Set aside while you mix up the protein pudding layer. Pour the chilled shakes and pudding mix into a shaker bottle.
Shake for 3 minutes or until thickened slightly and place in fridge for about 5 minutes to thicken further. Spoon the thickened protein pudding on top of the crumbled protein bar base. Top with any of the optional toppings to create your "candy bar." You can make these a day in advance, refrigerate and just don't put the toppings on till you serve them.
Halloween tradition at my house is eating some spooky creations and watching the ultimate 80's cult zombie movie... Night of the Comet while waiting for the whippersnappers to ring the bell.
Bidayuh Grilled Chicken Grilled chicken Bidayuh usually available during Gawai Dayak celebration. Chicken will be cooked using firewood (fire). Gawai Dayak is celebrated by the Dayaks in Sarawak and West Kalimantan, which is an official public holiday on May 31 and June 1 of each year in Sarawak, Malaysia. It is both a religious and social occasion.
The mode response varies from place to place. Preparation starts early. In fact, after the longhouse agreed to hold a big celebration, Dayaks may need to grow rice in the fields next to each other and to implement labor exchange called "bedurok" which aims to ensure getting rice sufficient by the end of the year in readiness for the big feast.
On Eve devices, people will take consolation, aping, palm or coconut tree shoots mostly for making soup with meat and vegetables accumulate such as hiding wild ferns, Fiddlehead fern, bamboo shoots, cassava leaves and round eggplant Dayak from nearby forests, fields or gardens in the early morning.the celebration began in the evening 31 May. Below is the recipe and ingredients to cook / bake the chicken. Ingredients (recipe): 1. Chicken (the tail) 2. Ajinomoto / lime leaves 3. Black pepper (black pepper) Extra: Olive oil How to cook / bake: Chicken that is ready to be cleaned after being slaughtered, burned a little part of the body (Parch: Bidayuh language) to remove fuzz. Then roast chicken using medium heat with a wood fire (fire) until cooked thoroughly.
Need an afternoon protein packed, pick-me-up to make it through the day or a sweet-tooth satisfying, weight loss surgery friendly treat when running errands?
Try these: Shelly's Apple Pie Protein Balls.
I was messing around in the kitchen last week and this recipe was the result. I love them and all the non-ops I've shared them with love them too. In fact, word of caution, you might want to hide your portion of balls in the fridge behind an old jar of sauerkraut or pickled beets or something because they will get gobbled up. They taste like Fall.
Shelly's Apple Pie Protein Balls
1/2 cup Dehydrated Apples (you want the crunchy dehydrated type, not dried) 3 Dates, whole, pitted 1/4 cup Protein Powder (any flavor) 1/4 cup Oatmeal, dry 1/4 cup Coconut Flour 1 Tablespoon Apple Pie Spice 1/4 cup Sugar Free Torani Syrup (any flavor, I used SF Caramel) 2 Tablespoons Almond Butter
Whiz everything in a mini food processor till mixture comes together like a soft dough. Roll into quarter sized balls. Makes 16-18.
You can store balls in a container in the fridge for about 2 weeks (they won't last that long) You can also freeze them and pull one out 1/2 hour or so before you want to eat it. Toss a frozen ball in a snack-sized baggie when you are headed out and about and by the time you need it it'll be defrosted.
Thank you to all who entered The World According to Eggface Protein Shake Pantry Essentials Giveaway I loved all the ideas you shared for how you jazz up your protein shakes, I have a few new ones I will be trying for sure. Thank you!
The random generator has selected: Haley haley_greenway@*****.com
Congratulations Haley! You are the winner of the latest Eggface Giveaway! You win the BIG BOX of AWESOME filled with some of my favorite weight loss surgery friendly protein shake making products and supplies. You have mail!
Want to learn more about any of the contents of the giveaway above: Click here for more info and sources. Not a winner this time... no worries another Eggface Giveaway will begin VERY soon! Hint, hint ;) Follow along on the Blog, Twitter, Facebook, Pinterest, Instagram for the latest eggciting announcements and pop-up giveaways!
I love cauliflower. It's so versatile and is often part of my post weight loss surgery menu as a rice or potato replacement in a recipe. Many of these recipes call for "riced" cauliflower. You can buy it whole, break it up into florets and give them a whirl in a food processor or look for the pre-riced bags that are becoming more and more popular, they come in both fresh and frozen. Oh Cauliflower, how do I love thee? Let me count the ways... Here's 10 Favorite Eggface Cauliflower Recipes:
1 head of Cauliflower, cut into florets and parboiled 1 Yellow Onion, diced 1/4 cup Carrot, shredded 2 cups Chicken Broth 1 cup Milk (2%) 1/2 teaspoon Salt a few twists of Black Pepper to taste Optional Toppings: Shredded Cheese, Plain Greek Yogurt, Crumbled Cooked Bacon, Diced Green Onions
Boil cauliflower in salted water till fork tender but not falling apart. Drain and set aside. Saute onion till golden. Add remaining ingredients. Whiz with immersion blender or in batches in a regular blender.
Cover and simmer for 30 minutes on low, stirring occasionally. Spoon into bowls and add desired toppings. Leftovers are delicious reheated.
Shelly's Cauliflower Mushroom Risotto
2 cups Cauliflower, riced 8-10 Crimini Mushrooms, sliced drizzle of Olive Oil 1 cup Chicken or Beef Broth 1 Tablespoon Salted Butter 1/4 cup Parmesan Cheese a few twists of Black Pepper to taste
Break up the uncooked cauliflower into small florets. Pulse the florets in a food processor until reduced to the size of rice grains (about 2 cups worth after whizzing) or use 2 cups of the pre-riced cauliflower (fresh or frozen.) Set aside. Saute mushrooms till just golden. Add riced cauliflower and a drizzle of olive oil and cook for 8-10 minutes, stirring occasionally, the cauliflower will become slightly golden when it's done. Add 1 cup of broth in 1/4 cup increments, adding the next increment when absorbed. You can add more if you like more it more saucy. Heat through. Remove from heat and add 1 Tablespoon of butter, black pepper and 1/4 cup grated Parmesan cheese.
Prep Time: 5 minutes, plus 30 minutes for marinating
Cooking Time: 8 minutes
Total Time: 43 minutes
Servings: 4
Ingredients:
¼ cup soy sauce
¼ cup brown sugar, packed
½ tsp. ground ginger
½ tsp. minced garlic
2 Tbsp. honey
4 (5 oz) salmon filets
Salt and pepper
Directions:
1. In a small bowl, whisk together the soy sauce, brown sugar, ginger, garlic and honey. Pour into a zip top bag.
2. Season the salmon with salt and pepper and place into the zip top bag. Zip close and carefully massage the marinade to cover the salmon. Place in the refrigerator for at least a half an hour.
3. Preheat the Indoor/Outdoor Grill on setting 3.
4. Place the salmon, skin side up, on the preheated grill. Place the lid on the grill.
5. Grill the salmon for 4 minutes, flip, and continue grilling for 2-4 minutes with the lid on.
6. Serve immediately with rice and fresh vegetables.
Soy sauce, garlic and onions make these burgers unique.
Prep Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients:
1 lb. ground beef
1 Tbsp. lemon juice
1 clove garlic, minced
2 green onions, finely chopped
2 Tbsp. low sodium soy sauce
½ tsp. ground ginger
4 sesame seed hamburger buns
Directions:
1. In a large bowl, combine beef, lemon juice, garlic, green onions, soy sauce, ginger and. Shape into 4 patties.
2. Preheat George Foreman Evolve on SEAR function. Place burgers on grill and sear both sides for roughly 1 minute. Then, turn sear function off and continue to grill for 2-3 minutes per side or to desired doneness.
3. Serve on sesame seed buns with condiments such as low fat peanut butter, hoisin sauce, pepper jack cheese and micro greens.
Sarawak Traditional Food: Chicken Pansoh (Bamboo Steam)
Sarawak Traditional Dishes, Chicken Pansoh (cooked in bamboo) When I visited an old friend's house during the Gawai Dayak festival last year, I have been served with chicken cooked in bamboo called manok pansoh by locals. Time to enjoy the cuisine was first bribe in the mouth, the first word that comes from my mouth is wow! how delicious the food is. So, lets take a look the secret of this recipe.
Optional Ingredient: 1. Turmeric stump 2. Tepus/tipuk 3. MSG 4. Fermented durian (tempoyak) 5. Black pepper 6. Bird's eye chillis 7. Young Galangal (sliced) 8. Bungkang leaf Cooking method : 1. Before using the bamboo, fill it with water for 1/2-1 hour to clean the inside, and encourage the water to seep in. 2. Marinate all Item 1-8 and Optional Ingredient together, leave some of tapioca leaves to cap the bamboo later on. 3. Emptied the water from the bamboo. Fill it with the marinated meat. 4. Don't compact all meat, let it loose lightly. 5. If you want pansuh soup, add in a cup of water. 6. Capped the bamboo with tapioca leaves. 7. Cook over pit fire-charcoal or log-bamboo stand abt 60-80 degree. 8. Pansuh is cooked if the water start to gurgle at the cap. 9. In case the pansuh is dry type, take note of color changes on the tapioca leaves to determine if it is cooked. 10. To serve, just transfer the meat into a plate.
Ingredients: 5 shallots 3 cloves garlic 1 1/2 inch ginger
Material B:
1 chicken (cut into small pieces) 2 tablespoons ground chili (spicy if you want more, they can add) little shrimp paste 1 teaspoon ground turmeric 2 stalks lemongrass 1/2 cup tamarind juice or three pieces of skin (also like the taste) Milk (1 coconuts) Salt to taste fish oil water
To do this:
Saute Material A. Then put a little shrimp paste and chilli paste. Add the turmeric powder and lemon grass. Saute all ingredients until fragrant. Add a little water, chicken and tamarind or tamarind. Add coconut milk and water. Cook until boiling. Then add seasoning. Serve with white rice.
Ingredients: 1 carp fish weighing 1 kg - clean and cut out like 1 liter of coconut water 1 carrot - cut out like 10 crocheted baby florets - cut into the middle into two 1 tomato - Shop 4 1 large onion - thinly rough 2 cloves garlic - crushed 1 stalk lemongrass - tapped 1 teaspoon white pepper - mashed 1 piece of tamarind 7 chilli padi salt / seasoning selection
To do this: 1. Put the coconut milk into a saucepan and cook / boil in the kitchen fire. 2. Add onion, garlic, lemon grass, tamarind, red radishes and chillies. 3. Once the broth boils, add carp fish. Cook 5-7 minutes. 4. Enter crocheted baby vegetables and tomatoes and white pepper. 5. Once the baby kailan wilted vegetables, season with salt / seasoning of choice. 6. Swicth off the kitchen gastove.
Finely blended materials 10 chilli seeds (both 15 seeds) 10 dried chillies (replace 5 red chillies and seeded) 1 inch ginger 1 inch galangal 1/2 inch fresh turmeric 10 shallots 4 cloves garlic 3 seed, pistachio
Ways 1. Heat the oil and fry the lemongrass materials and machines that tapped. 2. When you have more oil add the chicken and let it snap. 3. Add the coconut milk, kaffir lime leaves, tomato. tamarind and ciliapi. 4. Let simmer over low heat until boiling and rising oil and condensed.
Getting enough protein in the first few weeks post weight loss surgery is pretty difficult without protein shake supplementation and some of us continue to use them on our weight loss journey on those days we just don't feel like a hearty breakfast, when you are running out the door and need an on-the-go protein source, to fuel your fitness workouts, in the summer heat as an afternoon way to cool down, or just need a boost in the day.
I love to add low calorie additions to my protein shakes to change them up. I've gathered together some of my favorites additions into this Protein Shake Making Pantry Essentials Box. If you are the winner of this box of goodies you'll be able to create many of the shake recipes on the blog and those featured on My Favorite Protein Shake and Smoothies Pinterest Page.
It's Giveaway Time!
The Prize: Some of my favorite post weight loss surgery protein shake pantry essentials...
10 Different Single Serve Travel Packets of Protein Powder (some of my favorites from Celebrate Vitamins: Deep Chocolate, Vanilla Bean, Cinnamon Roll, Decaf Coffee Protein and Chike Nutrition: Strawberry Burst, Orange Creme, High Protein Iced Coffee in Original & Mocha and more) 5 Premier Protein Ready-to-drink RTD Protein Shakes (Chocolate, Vanilla, Strawberries and Cream, Bananas and Cream, and Caramel) you must make pudding jars! 1 Mini Sampler Set of Sugar Free Torani Syrups (4 - 150 ml mini bottles in SF Caramel, SF Raspberry, SF Vanilla, and SF Hazelnut) 1 jar of Chike Nutrition Chike PB Chocolate Powdered Peanut Butter (add the taste of peanut butter & chocolate with only a fraction of the calories, fat and sugar) Sugar Free Pudding Mixes (SF Pistachio, SF Butterscotch, SF Banana Cream, SF Cheesecake, SF Lemon) 28 oz. Blender Bottle Shaker The World According to Eggface Reusable Lunch Bag with a Slim Ice Pack
How to Enter: LEAVE A COMMENT on this blog posting (be sure to include a name and some email address where I can contact you if you are the winner) Scroll down to # of comments/post a comment below to leave yours. That's it, easy peasy.
Example: Jane Doe jdoe@someemail.com For fun (optional): Tell me something you love to add to your protein shakes Here's some of my latest protein shake creations. Feel free to Pin it for reference.
Thanks for sharing this giveaway, the blog and social media pages with friends and family...
Facebook: When you click LIKE on Facebook select see first in news feed or get notifications otherwise you only see about 20% of what any Facebook page posts. Instagram: I do pop-up random giveaways on Instagram. Don't miss them. Pinterest: Oodles of recipes, divided into categories, basically an online Eggface cookbook. Twitter: Current events, news articles about health, weight, obesity, fitness, tips, motivation, random life commentary.
Contest Period Ends: Sunday, October 23 (11:59 PM pacific time). I will announce the winner here on the blog, Monday, October 24th! I will also email the winner at the address provided. You'll have one week (7 days) to respond to my email or another winner will be chosen. One comment entry per person. Blog comments are moderated so there may be a slight delay (up to a few hours, especially at night if I'm sleeping Zzzz) in seeing your comment/entry post. Giveaway is open to anyone in the contiguous United States (48 contiguous, AK and HI Only. Sorry it's a legal issue international laws govern giveaways) Good Luck!
In the mood for a treat but want to keep your health goals intact. Satisfy your sweet tooth with any of these delicious, weight loss surgery friendly, low carb, protein packed, no sugar added dessert recipes.
In a small bowl mix together the marinade ingredients.
Wash and scrub potatoes clean; dry and cut larger potatoes in half. Clean mushrooms with a paper towel and remove stems.
Place the potatoes and mushrooms in one zip top bag. Place the cubed steak into a separate zip top bag. Pour half of the marinade into each of the two bags and zip close.
Shake each bag to evenly coat the steak, potatoes and mushrooms. Place in the refrigerator and marinate for at least two hours, or overnight.
Preheat the Indoor/Outdoor grill on setting 4.
To assemble the kabobs, skewer 2 pieces of steak and one mushroom, repeating the process so there are three mushrooms and 8 pieces of steak on one 10” skewer. Repeat for the remaining three skewers.
For the potatoes, tear off a large piece of aluminum foil, folding up all four sides to create a “basket” for the potatoes. Place 2 pats of butter on top of the potatoes and cover with another piece of foil.
Place all four kabobs on one side of the preheated grill and potatoes on the other side. Place the lid on the grill.
Grill the kabobs for 3-4 minutes per side for medium rare, and 5-6 minutes per side for medium.
Continue to grill the potatoes for 35-40 minutes, or until fork tender.
Every year it seems a new pumpkin spice product is introduced but along with the yummy fall flavors of pumpkin, cinnamon and nutmeg those creations usually come with a lot of sugar too. Here's some of my favorite weight loss surgery friendly (sugar free, low carb and protein packed) ways to get in on all the pumpkin spice fun and still keep your health and fitness goals.
Blend on high. Top with Homemade No Sugar Added Whipped Cream. You can flavor this whipped cream any way you like. This time I made pumpkin flavored whipped cream...
Whisk till well combined. Every batch I make a new flavor: Sugar Free Vanilla, Sugar Free Coconut, Sugar Free Almond, if you want pink cream add Sugar Free Raspberry. Fill whipping cream to the fill line of the whipper. Screw on the top. Insert the CO2 cartridge till it empties, unscrew that. Put the nozzle on, shake a few times and squirt away. It makes a ton, store it in the fridge for up to 10 days just give it another few shakes before squirting. Great on berries, protein shakes and smoothies, crepes, pancakes, protein cake.
To make Chocolate Whipped Cream: add 2 Tablespoons Unsweetened Cocoa Powder to recipe above before pouring into the whipper.
To make Pumpkin Spice Whipped Cream: add 2 Tablespoons Pumpkin Puree (not pie filling) and 1/2 teaspoon Pumpkin Pie Spice to recipe above before pouring into the whipper.
If you have read the blog for awhile you know I chose to ax a few foods from my post weight loss surgery life. It was a personal choice but there were a couple of foods that I just felt it was best for me if they weren't added back into the mix. One of those foods was pasta. I'm 1/2 Sicilian so you know it was a big part of my life but it was also a food that I easily over-indulged in. It's my theory that if you want something different, you have to do something different. Eliminating some foods that were difficult for me to control seemed like my no-brainer "different" and that's what works for me. We all need to find our own "different."
What is pasta anyway?! It's just a carrier for yummy toppings and sauces, so I replace it with a veggie that adds flavor and more nutritional bang for the buck. I make Manicotti and Lasagna with grilled zucchini or eggplant slices. Spaghetti can be onions or bean sprouts or spaghetti squash. I even make a "Mac & Cheese" with cauliflower.
Yesterday was National Noodle Day so I made a batch of zucchini noodles with sauteed onion. I topped them with a dollop of ricotta cheese that I added some seasonings to. The heat from the "noodles" turns the ricotta into a gooey, cheesy sauce. So good. I invested in a groovy Paderno spiralizer (the best, put it on your Christmas list, the 3 blade version is mine) but for years I have used just a simple julienne peeler and it did a great job too. If you own a Kitchen Aid there is an attachment.
Shelly's Zucchini Noodles with Ricotta Cheese
3 Medium Zucchini 1/2 Yellow Onion 2 cloves Garlic, diced fine 1/2 cup Ricotta Cheese 1/4 cup Shredded Italian Blend Cheese 1 teaspoon Oregano a few twists of Black Pepper
Made my "noodles" and even sent the onion through the spiralizer.
Saute the onion in a little olive oil till golden. Add the zucchini and garlic and cook till desired tenderness. I put a lid on the pan to help the zucchini along and stir a few times in the cooking time. About 5 minutes.
While the veggie noodles are cooking I mix together the topping. Put a dollop on top of each serving the heat of the veggies will warm the cheese and create a sort of sauce. Sprinkle with a little more shredded cheese.
They are awfully pretty with the spiralizer but I made this the other day and only a knife is needed. Just slice some summer squash, saute it with some onions and topped it with meatballs, sauce and of course some Parmesan cheese.
or there's always good old Spaghetti Squash I made that the other night with just some store bought Shrimp Scampi on top.
Not a squash lover try Bean Sprouts... great with Teriyaki Meatballs.
So many different fun pasta alternatives... you might find like me you're not missing a thing.
