I promise: Cake and Pizza.

You can still eat yummy food after weight loss surgery...

EXHIBIT A & B:

Shelly's Mushroom, Cheese, Bruschetta Tortilla Pizza - Mission Carb Balance Whole Wheat Fajita Size Tortilla topped with Brushetta Sauce (fresh pasta section), a slice of Provolone, Sauteed Mushrooms, Asiago Cheese and Italian Seasoning.

How to make them: Preheat oven to 375 degrees. I put 1 drop literally of olive oil on the cookie sheet and spread it around. Place tortilla on cookie sheet. Spread the sauce on the tortilla (pesto, marinara, alfredo, bruschetta sauce, whatever.) Put a slice of cheese on top of that and then any combination of toppings or leftovers I can find bumping around the fridge. Sprinkle with parmesan if desired. Pop in oven. 10 minutes exactly. Have the oven hot before you do the toppings **Do not let them sit. Pop them in the oven right away or the toppings will make the tortilla soggy versus the yummy crispy porn pictured above.



Shelly's 5 Minute Sugar-Free Almond Joy Cake

1 Egg, beaten
3 Tablespoons Milk
2 Tablespoons Sugar-Free Torani Syrup (I used SF Coconut)
2 Tablespoons Canola Oil
3 Tablespoons Multigrain Pancake Mix (I use this)
2 Tablespoons Sugar-Free Chocolate Pudding Mix, dry
1 Tablespoon Cocoa
1 Tablespoon Unsweetened Coconut
1 scoop Chocolate Protein Powder
Pinch salt
1 Measuring Cup or Microwave Safe Mug

In a measuring cup or microwave safe mug, Mix egg, milk, syrup, and oil and combine thoroughly. In a separate bowl, mix pancake mix, pudding mix, cocoa, coconut, protein powder, and salt. Tip dry into wet and stir till combined.

Nuke in microwave for 2 minutes. 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.


I topped it with Sugar Free Whipped Cream and a drizzle of Sugar Free Hot Fudge, a sprinkle of Coconut and of course an Almond. Sooooo good.

Original Chocolate version
Espresso
Lemon