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I was proud of dinner tonight-- I tried out a new recipe for green beans with tarragon and shallots, and it was fabulous. Then I repeated my attempt at giving quinoa some "umph." I make up the quinoa in advance, and then I heat up some sesame oil in a skillet and add a chopped scallion. As the scallion softens, I add about a half cup of frozen peas, and once they have begun to cook, I add 1 1/2 cups of the cooked quinoa and toss everything together. At the last minute, I add 2 tbsp.'s of low sodium gluten free soy sauce and toss again. I'm sure you could add mushrooms or other leftover veggies -- but I'm fond of peas and scallions. Anyway, this is really really good. The sesame oil makes a big difference in flavor. It makes two nice servings. I'm going to get some shrimp and add it in to make a main dish next week...
And I'm still feeling like I need to eat more than 1350 calories per day. I hope when I go weigh in at the doctor's, it doesn't turn out that I'm fooling myself, and I'm not actually losing any weight.
Diet Calendar Entry for 15 September 2014:
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1499 kcal
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Fat: 63.68g | Prot: 79.04g | Carb: 167.43g.
Breakfast: Egg Yolk, Extra Virgin Olive Oil, Cabot Extra Sharp White Cheddar Cheese, Sara Lee Honey Ham, Egg White, Whole Foods Market Turbinado Raw Sugar, Blueberries, Arrowhead Mills Quinoa and Oats Hot Cereal. Lunch: Great Value Bread & Butter Chips Pickles, Tomatoes, Eating Right Caesar Yogurt Dressing, Earthbound Farm Mache Blend, Fresh & Easy Mango Salsa, Guacamole with Tomatoes, Boca Original Vegan Meatless Burgers. Dinner: Frieda's Shallots, Extra Virgin Olive Oil, Green String Beans, Eden Foods Toasted Sesame Oil, Cooked Young Green Onion (from Fresh), Cooked Green Peas (from Frozen), Quinoa (Cooked), Chicken Wing (Skin Eaten), Chicken Thigh (Skin Eaten). Snacks/Other: Lowfat Frozen Yogurt (Flavors Other Than Chocolate), Chocolate Coated Toffee with Nuts, Luna Luna Bar - Carmel Nut Brownie. more...
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