Pancake recipe...
>6 large, Eeggs
>5oz Philly 1/3 Less Fat Cream Cheese
>1 scoop (49g) Super Advanced Whey Protein Vanilla powder
>2oz Fairlife 2% Milk

Makes 5 10" thin pancakes for folding. If you want a more crepe-like consistency, add another ounce of milk and stretch the recipe to 8. Make sure you allow the cream cheese to come completely to room temperature, so it incorporates well. You can also use a casein powder.

The cream cheese filling is Philly Pumpkin Spice. I could have made some from plain cream cheese and dropped the carbs by 3g per serving, but I had a tub of this and decided to use it.

Those look AMAZING.

Anyone made banana pancakes before? They're pretty tasty, too. My kid begs me to make them for him.

http://www.thekitchn.com/how-to-make-2-ingredient-banana-pancakes-cooking-lessons-from-the-kitchn-218658

Mushroom, tomato, mozzarella, basil, a little salt and some olive oil. That was a huge mushroom, and is about 3 meals for me.

No pics, because it's in my belly, but salmon, yellowfin, and tuna nigri and sashimi. Great Japanese place walking distance from work. 1 lunch serving is 2 meals, and they always have super-fresh fish.

Breakfast: Strawberry Premier Protein Shake

Mid-Morning Snack: Bacon, egg, potato, cheese taco w/o the tortilla

Lunch: 2 oz Hormel summer sausage, 1 slice sargento thin sliced cheese, 4 crackers

Afternoon Snack: Inspire triple chocolate chip cookie (15 grams of protein)

Dinner: Undecided

FYI....Check out the bariatriceating.com website they have great products and recipes!

Kicking myself for not taking a pic, but it ended up kind of a mushy mess anyway. I made a zucchini "lasagna" last night.

Made it by layering zucchini, browned turkey sausage, cottage cheese, sauce (I cheated on this and used Ragu garlic, tomato and onion), ricotta, wash, rinse, repeat until the loaf pan was full. I baked it for an hour at 375. It was delicious, but it didn't bind very well so it was mostly soupy cheese tomato-y goodness. Maybe someone can play around with the recipe (I'm guessing an egg in there somehow would help) and come up with a way to perfect it. I have a whole baking loaf pan of it that my kid and I will slowly consume this week. My husband won't touch it because of the cottage cheese, but whatever because it was DELICIOUS.

I'm having to learn to like fish. Since I don't live on the coast where fresh fish is available, I'm really leary of the "fresh fish" at our grocery store. What's the best way to tell if I'm getting really good fish?