Dinner tonight (May 23): brown rice, chicken breast, sugar snap peas, asparagus, broccoli, onion, bell pepper, soy sauce, sriracha, honey, sesame oil, black sesame seeds. My own “recipe” (basically, cook the rice, throw everything else in a pan, stir fry it up).
This meal, with 1/2 cup rice and ~4 oz chicken:
361 Cal., 40g protein, 46g carbs, 10g fat (0 trans).
Lunch: spinach salad with egg, carrot, and thousand island; leftover cauliflower casserole (yes, still!).
Spinach and cheese calzone with homemade whole wheat dough. Used thehealthyfoodie.net for the recipe!
PS lunch was Jimmy Johns (the Lulu, ez mayo and lettuce, no tomato, add onion). NOM.
470 Cal., 36g protein, 57g carbs, 14g fat (0 trans), 12g fiber.
Remembered to take a picture right before finishing off today’s breakfast: overnight oats w/ honey, strawberries and blueberries, plus a big mug of coffee (+ 1/2 & 1/2, + honey).
Overnight oats: 1/4 cup rolled oats, 1/3 c milk (I use whole), 1/4 c yogurt (I use homemade, from whole milk), 1 T chia seeds. Put in 8oz jar, shake it all around, add toppings, stick in fridge overnight. Voilà, breakfast. (Photo link to theyummylife.com, where I ganked the oats recipe. Yes, ganked, because this is 1998.)
This meal: 340 Cal, 42g carb, 13g fat (0 trans), 13g protein, 6g fiber.
To help keep track of what I’m eating (and in what combinations) I’ve decided to start this tumblr for my foodz. Here’s lunch, May 17: open-faced sandwich with spinach, store-bought chicken salad, and Great Harvest honey wheat bread; a carrot; and some cauliflower casserole. Click the pic to go to the casserole recipe over at zoomyummy.com. It’s effing delicious— like mac & cheese plus! I used whole-wheat rotini and nixed the 1st tablespoon of butter (to sauté the veggies), and it came out beautifully. Will definitely make again.
