theworldaccordingtoeggface – A day in my pouch is a series of blog posts (I try and post them every few days) to show what a typical daily menu looks like in my post weight loss surgery world. Yesterday’s menu…
Breakfast: I had some mushrooms that needed using up so I sauteed them and they went on top of a scrambled egg with a sprinkle of cheese.
Lunch: I made a batch of one of my favorite salads to keep in the fridge. It only gets better and better as it sits. I added some chopped up, grilled chicken I had leftover from dinner the other night. I always throw an extra piece or two on the grill for salads or lunches later in the week.
I filled my bento box and went outside on the patio. I brought the computer outside and worked on a few projects and tried to avoid looking at all the weeding and tree trimming I need to do. I have been advised by my Dr’s (PCP sent me to a hematologist) not to do too much physical stuff until I get my iron back up to snuff. I’m scheduled for a series of iron infusions next week. I’ll let you know how that all goes. The malabsorptive component of RNY Gastric Bypass Surgery is a bit of a double edged sword. Despite taking all my vitamins faithfully and eating well (lots of iron rich foods) I am not absorbing it. Take this as a pubic service announcement: Get those labs done! Don’t let it get super low like I did.
Pink Box (top left): Shelly’s Garbanzo and Green Bean Salad
Green Box (top right): Sliced Strawberries
Blue Box (bottom left): Shrimp with Lemon and (in the little blue container) Cocktail Sauce
Orange Box (bottom right): a hunk of Cookies and Cream Quest Protein Bar
More Bento Box lunches, FAQ’s and an Online Source for them
Dinner: I love these mini meatloaves. I make a lot of different version. This one with all the flavors of Middle Eastern Falafel is a favorite and will be in rotation for awhile for sure. I served it with Shelly’s Greek Yogurt Hummus Dip (just equal parts Greek Yogurt and Hummus.) I didn’t feel like anything else but it would be great with leftover bean salad above or
Shelly’s Middle Eastern Mini Meatloaf
1(1.25 lbs) package Ground Turkey
1 Onion, chopped
1/4 cup Milk
1/4 cup Oatmeal, dry
1 Egg, beaten
2 Tablespoons Storebought Hummus (any flavor)
2 Tablespoons Fresh Parsley, chopped
1 Tablespoon Fresh Cilantro, chopped
1 teaspoon Cumin
1 teaspoon Garlic Powder
a dash of Salt
a few twists of Black Pepper
Saute onion till golden, set aside to cool. Soak oatmeal in milk for 1 minute (you can use almond meal or bread crumbs) Add cooled onions, soaked oats and all remaining ingredients to ground turkey. Mix till combined.
Divide into 8 equal mounds. Form into mini meatloaves or if you have this super groovy pan like me use it. I sprayed the pan with a little bit of Pam non-stick cooking spray.
Bake for 45 minutes in a 350 degree oven. These freeze well either cooked or uncooked.
Snacks: Lots of coffee and some Boom Chicka Pop Sea Salt Popcorn while watching American Idol (which I am only watching for Harry Connick Jr.) Yum. Oh and the popcorn was yummy too 😉
More Days in my pouch.
(c) theworldaccordingtoeggface – Read entire story here.
