Today’s weight: 219.6
today’s change: -0.8
net change: -14.8
Yay! A loss today. 🙂 And, I’m into the 210’s!!! WOOT!
It’s been a week of Monday’s already… and it’s only Tuesday! *whine*
Our receptionist has been taking some days off – which means I have to spend more time covering the front desk. Blech. That means I’m not getting MY work done. And, today, because every Tuesday is our Interdisciplinary Team meetings, I ‘got’ to spend 4 hours at the front desk instead of the usual 2… fun fun.
So, I found another TV show that I need to catch up on… Warehouse 13! Love it! I’m about 3 episodes in now. Thank goodness for Netflix! LOL
Breakfast was coffee/water.
Snack was an apple.
Lunch was beef & tomatoes (with chili spice).
Dinner was Chicken “Fried Rice”. (recipe below)
Water count: 120 oz
Chicken “Fried Rice”
400g chicken breast, diced
1 small head cauliflower
1.5 tsp Braggs Liquid Aminos (or soy sauce)
1 tsp minced (or grated) ginger root
1 tsp minced garlic
1 tbsp minced onion
Rough chop the cauliflower & run it through the food processor to “rice” it (or grate it on a cheese grater). Put in a bowl & set aside.
Scramble the eggs. Pour into a hot pan & stir until cooked. Set aside.
Cook the chicken with the ginger root, onion, & garlic in a wok (or large frying pan). I use water to keep it from sticking, but a small amount of oil can be used as well. When the chicken is cooked, add the cauliflower & Braggs. Cook, stirring regularly, until heated through & cauliflower begins getting tender. Stir in the egg.
Serving Size: 4 servings
Per serving: 180 calories / 4 g fat / 7 g carbs / 29 g protein