Thursday, August 31

Breakfast:

FF/SF Chai latte - 1.7
Cream of wheat - 2
Coffee w/creamer - 0.5

Lunch:

TUL - 8

Dinner:

Veggie burgers - 3
2% cheese - 1.2
BAS - 0
Frozen yogurt - 5.2

Snack:

Nonfat milk - 3.6
Z-bars - 4.0

Total: 28.2
WPA balance: 33.6
Water: 32 oz
Exercise:

Wednesday, August 30

Breakfast:

Raisin Bran - 3.3
Nonfat milk - 1.7
Small banana - 1.0

Lunch:

TUL - 8.0

Dinner:

Veggie burgers - 3.0
2% cheese singles - 2.4
BAS - 0

Snack:

Banana crisps - 4.2
Nonfat milk - 3.6
Z-bar - 2

Total: 29.2
WPA balance: 33.8
Water: 40 oz
Exercise:

Tuesday, August 29

I’m back from vacation. I’m happy to report that I did stick with my food plan while I was gone and managed to stay OP the whole trip.

Breakfast:

Coffee w/creamer - 0.5
Small banana - 1

Lunch:

BAGreekS - 3

Snack:

Banana crisps - 4.2

Dinner:

6″ veggie delite - 4
Frozen yogurt - 3.4

Snack:

Nonfat milk - 3.6
Z-bars - 4

Total: 23.7
WPA balance: 35.0
Water: 32 oz
Exercise:

Wednesday, August 23

I’m going to be out of town several days, so Bunny Food will be on vacation as well. I’ll be back on Tuesday, August 29.

Tuesday, August 22

Time for another interactive post here at Bunny Food. I am challenging everyone who reads this blog entry to post your favorite motivational quote in your own blog (please leave a comment to let me know it’s there). If you don’t have a blog, please just leave it as a comment here on mine. I actually have a couple of different ones, so here they are:

“Never give up what you want most for what you want right now.”
–unknown

“Begin doing what you want to do now. We are not living in eternity. We have only this moment, sparkling like a star in our hand … and melting like a snowflake.”
–Marie Beyon Ray

Now, on to the food journal …

Breakfast:

FF/SF Chai latte - 1.7

Lunch:

Chik’n Fried Rice - 8.5
BAS - 0

Dinner:

Couscous w/2t olive oil & FF feta - 8
Frozen yogurt - 5.2

Snack:

Nonfat milk - 3.4
Organic Z-bar - 2

Total: 28.6 (Used .6 WPA)
WPA balance: 35.0
Water: 32 oz (yeah, not too good)
Exercise: 35 mins walking (2 AP)

Monday, August 21

Breakfast:

FF/SF Chai latte - 1.7
Skinny Figgy Bars - 3.2

Lunch:

Chik’n Fried Rice - 8.5
Grape tomatoes - 0
BAS - 0

Dinner:

Veggie burgers - 3
Frozen yogurt - 5.2

Snack:

Nonfat milk - 3.4
Organic Z-bar - 2

Total: 27.0
WPA balance: 35.0
Water: 64 oz
Exercise:

Chik’n Fried Rice

I adapted this recipe from one I found on the Weight Watchers website. I’m very happy with how it turned out overall.

Chik’n Fried Rice

Click for larger view

Serving Size : Four (1.25 cup) servings

2 teaspoons canola oil
1/4 cup egg substitute
1/2 cup chopped scallions — green & white parts
1/2 cup diced red onion
2 cloves minced garlic
12 ounces Quorn Tenders (chicken-style meat substitute)
1/2 cup diced carrots
2 cups cooked brown rice — kept hot
1/2 cup frozen green peas — thawed
1/2 cup waterchestnuts — sliced
2 tablespoons low sodium soy sauce

Coat a large nonstick skillet or wok pan heated over medium-high heat with canola oil. Add scallions, onions, and garlic; sauté 2 minutes. Add chik’n and carrots; sauté until the chik’n is heated through, stirring frequently, about 5 minutes. Create a well in the middle and the pan and gradually add the egg substitute scrambling quickly while adding. Stir in the brown rice, peas, waterchestnuts, and soy sauce; cook until heated through, about 1 minute.

Per Serving: 299 Calories; 7g Fat (20.1% calories from fat); 18g Protein; 43g Carbohydrate; 7g Dietary Fiber; trace Cholesterol; 712mg Sodium.

The next time I make it, I think I’ll use a bit less of the Quorn Tenders and a bit more rice. I toyed around with it in MasterCook. If I use only 8 oz of the Quorn Tenders and use 3 cups of cooked rice, it only increases the calores to 324 and the fat and fiber content remain the same.

New links and recipes

In my effort to add more variety to my eating plan, I’ve been surfing more veg cooking websites this weekend. I’ve added a few new links and blogs in my sidebar. I also found several new recipes I want to try.

Here’s one in particular that I definitely want to try. This one is courtesy of Karina, the [Gluten Free] Goddess.

Spanish-Style Brown Rice

2 cups V8 or tomato juice***
1/2 cup water
1 cup raw long grain brown rice
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
3 green onions, washed well, trimmed, chopped
fresh chopped cilantro or parsley for garnish

If you are using a rice cooker (which I absolutely swear by) simply combine all of the above ingredients in the cooking bowl and follow your manufacturer’s instructions. Double the recipe to feed more folks, or plan for leftovers.

For cooking rice on the stove top, bring the juice and water to a boil in a non-stick saucepan, and stir in the rice, olive oil, spices and onions. Cover and reduce heat to low, simmering until all of the liquid is absorbed, about 25-30 minutes. Stir and fluff with a fork.

***No tomato juice on hand? Dilute your favorite red sauce or salsa with water.

Sunday, August 20

Breakfast:

FF/SF Chai latte - 1.7
Skinny Figgy Bars (2) - 3.2

Lunch:

Couscous w/ 2 tsp olive oil - 8
Feta cheese - 3
Red onions - 0

Dinner:

Chik’n Fried Rice - 5.7
Fresh blackberries - 1

Snacks:

Skinny Figgy bars - 3.2
Organic Z-bar - 2
Nonfat milk - 3.4
Organic Z-bar - 2

Total: 33.2 (used 4.2 APs)
WPA balance: 30.2
Water: 96 oz
Exercise: 4 miles walking - 6 APs

Skinny Fig Bars Review

I made Susan’s Skinny Figgy Bars today. They are VERY tasty, in my opinion. Unfortunately, in the process of making them, I discovered that the non-stick coating of my 8″ square pan had begun peeling. So, into the trash it went and I made them in my round pan instead. Here are a couple of pics of how mine turned out:

Click thumbs for larger view.