I had CHOCOLATE CAKE with warm CARAMEL SAUCE and whipped cream for breakfast!!!

Eggface has done it again with her chocolae cake recipe. So DECADENT! May try a little sugar free chocolate frosting with it for dessert tonight!!!OMG.

Elise

Ooh La La, I must share....I just had a mini cheesecake cup with Blueberry jam on top with my coffee for breakfast and it was nirvana!
Made the traditional Philly cheesecake recipe with splenda and used a graham cracker mini crust...then topped with Stonewall Kitchen no sugar added blueberry jam. OMG I am in heaven!
Hey we deserve it!

 OK... I´m GREEN with ENVY !!!! 
lol

I told Eggface that the chocolate cake was my project for today - I have done my WLS journey piggy backing off of a lot of her recipes.  Eggy get to working on that WLS friendly gourmet cookbook - I will be a sponsor right up (lol) I mean it!....

Enjoy your frosting Elise ... have you tried any of her casseroles? they are to die for and Family friendly too ... my DH is the cook and he is always telling me to jump on Eggy's site to grab a recipe (lol)...

I second the vote for an eggface cookbook.
It would appeal to much more than just wLS people.  So many eat low carb, high protien.

LOLOLOL Elise I love it!!! Right on. So glad you enjoyed it!!!

I think I'll crank out a few in LA at the OH event for everyone.

I am determined to convince the world (well really those naysayers that think we only eat cottage cheese and protein shakes) you can still eat good food post-op.

~Michelle

 TY guys you are great for my ego. What a nice way to start the morning.

LOL the check is the mail

~Shell

Forget the cookbook, as I said before- you just need to make a line of food at the store- Forget Kashi, I want frozen eggface!

LOLOLOL too funny.

~Michelle

I second all the kudos though I haven't tried your chocolate cake (yet, but now that I know about it I will have to see if I can make it later on today--I have class all day today).

The two things I've tried so far from your blog are the protein ice creams (I'm still playing around with those as I gotta figure out the best amounts of agave/erythritol to sub for the Splenda--yeah, I'm THAT gal--the one who doesn't do Splenda ;-).

And...OH MY...I tried a pizza. I do admit that I had to tinker with it because I wasn't never really a big fan or flour tortillas so my first few pizzas were just ok  -- but THEN I switched to something I happened to see in the grocery store called Moutain Bread . I gather that this bread is probably just a branded version of lavosh.

Well, OH YUM--it came out like a cracker crust. The toppings that I put on it were:

-olive oil (just brushed the crust w/it)
-ricotta cheese  (the fresh kind with no stabilizers as IMO this tastes significantly better than the stuff w/stabilizers)
-Penzey's pizza seasoning I mixed this into the ricotta (ingredients: salt, cracked and ground Indian fennel seed, Turkish oregano leaf and powder, sugar, garlic, Tellicherry black pepper, sweet California basil, white onion, crushed red pepper and cayenne red pepper powder)
-buffalo mozzarella torn into small bits
- pesto sauce (just a teeny bit drizzled over the top -- the one I use has no dairy in it)
-grape tomato halves
-sauteed mushrooms
- wild arugula
-parmigiana reggiano

This was probably one of the best pizzas I've ever had in my entire life. Never would have thought of making this if it hadn't been for your wondeful blog, Eggface! Thank you for your great ideas!