Breakfast: This is one of my current favorite breakfasts. Oodles of protein, vitamins and nutrients. It makes me feel good after I've eaten it.
Shelly's Tooty Fruity Protein Salad6 Grapes, halved
6 Cherries, halved
1/2 a Honeycrisp Apple, diced
3 oz. Greek Yogurt (I used Fage 2% Plain)
1 Tablespoon Sugar Free Raspberry Torani Syrup (part of this great variety pack)
2 Tablespoons (or more) Strawberry Protein Powder
Mix yogurt, syrup and protein powder together till well combined. Chop fruit and mix with yogurt.
Make a great breakfast or dessert. It actually holds up without the apple browning for quite sometime too due to the lactic acid in the yogurt I believe.
Lunch: Sunny patio + wifi + a yummy lunch packed in my super cool bento box = one happy Eggface. I had a stack of work to do but sitting outside in the sunshine made it much more bearable. 
Pink Box (top left): Sliced Cucumber
Green Box (top right): Hummus
Blue Box (bottom left): Green Grapes (in green silicone cup) and Naked Chicken Nuggets
Orange Box (bottom right): Hunks of my ultimate favorite Manchego Cheese
Dinner: My Chicken Marsala. I served it with peas on the side. Any veggie would be great or I often do a cucumber & tomato salad with it.
Shelly's Chicken Marsala1/2 Yellow Onion, diced
4-5 sliced Mushrooms (I use some Button, some Crimini)
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/2 teaspoon Marjoram
3 tablespoons Flour (I use Multigrain Pancake Mix)
4 (4-ounce) boneless Chicken Breasts, pounded to 1/2-inch thickness (into about 8 pieces)
1 tablespoon Olive Oil
1/2 cup Chicken Broth
1 tablespoon Lemon Juice
1/4 cup Marsala Wine
1 Green Onion, diced
Saute onion and mushroom till golden. Remove from pan set aside. Combine the salt, pepper, marjoram and pancake mix on a plate. Coat the chicken in the mixture. Heat the olive oil. Add the chicken and cook 5 minutes on each side. Transfer the chicken to a plate and cover loosely to keep warm. Add the broth, lemon juice and Marsala (booze cooks out for the most part... don't omit) to the skillet and cook, stirring to incorporate any bits on the surface of the pan. Add onion and mushroom back to pan. Add green onion. Bring to a boil and continue to boil 3 to 4 minutes, or until the sauce is thickened. Serve the sauce spooned over the chicken.
Snacks: Much too much coffee and when I went to Starbucks last night I brought an ISS Vanilla Peanut Butter Creme Protein Wafer Bar that I ate 3/4 of and since Starbucks doesn't make any holiday drinks that are sugar free (shame on you Bux) so I created my own and order this when I want a change...
Hot, Grande (or whatever size you want) 1/2 Sugar Free Cinnamon Dolce, 1/2 Sugar Free Caramel Soy (or whatever milk you like) Latte, No Whip
Try it it's yum.
4 comments:
I love Honeycrisp Apples. Unfortunatly they are not in my store for very long. Another one of my favorites is the Jazz Apple.
hey Shelly, I have made several of your recipes and love them all! Thanks so much for creating fabulous post op friendly foods! I was just wondering if you had ever used, or thought it would be ok to use, Soy flour in your recipes that call for multi grain pancake mix? That's what I have been doing since I haven't ordered Arrowhead Mills yet, and it's not available here locally in NC at the health food/reg groc. stores. It's got higher protein count and less carbs. Just wondered what your thoughts are on this. Thanks!
Chris, I have used soy flour in some of my older recipes and now have moved away from using it...
it's kind of bitter which mean you have to add more sweetener, can throw ratios off
it doesn't replace white flour at 1:1 ratio... only can use about 1/4 cup in a recipe at a time
it burns more easily
no leavening agent
Shelly,
I just made your Chicken Marsala and my husband and I both loved it! Thanks for the recipe (now he won't have to go to his favorite Italian restaurant for it).
Judy
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