gracecheung604 | write on time: September 2013

Monday, September 30, 2013

Rogue - new location by the Convention Centre

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A few months ago, I tried out the Rogue Kitchen and Wet Bar on Broadway. I enjoyed the brunch but found parking to be a hassle. Recently, they opened up a new location by my work, so I decided to stop by for a light lunch. 2013-09-19 13.51.44 My mom had this last time, and it's a hefty meal. It's their Half Turkey Sandwich with Soup and Salad. Sheesh, it's a mouthful just to order it! The sandwich is on slices of cranberry sourdough, and there is plenty of sliced turkey breast too. Add your usual lettuce and tomato and this sandwich is quite a handful. We asked for the bourbon bacon jam and dijon-mayo to be served on the side, not wanting the kitchen to err on the side of over-sauciness. 

The seafood chowder is quite rich and creamy, and is loaded with fish, clams, mussels and chunks of potato. And the little salad that it comes with is really cute, lots of pretty and fresh organic greens. It's definitely a well-rounded entree and absolutely more than enough food for lunch.
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This is quite a healthy dish, it's their Baja Fish Tacos. Instead of having it on soft tortillas, I opted for the paleo version and had it on several leaves of romaine instead. I wish more places would offer this option (and at no extra charge). I know Romer's allows you to switch out their bun for two halves of an iceberg lettuce, but it's an extra $0.75 to "make it green". I know, it's not a lot of money, so why bother? 
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My side salad was okay, lots more romaine and just a touch of parmesan. The dressing was creamy and a little bit goes a long way. The best thing about this salad is the corn bread croutons. You can really tell the difference! 
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What I liked most about these tacos is the basa. They are Cajun spiced, but not breaded like the ones I had a Joey's. The pineapple salsa is quite light and has good citrus flavours. I asked for the avocado cream on the side, and I'm glad I did, it was really rich. My only complaint is that the romaine was a bit soft, probably due to the warm fish inside. Perhaps a few extra leaves would prevent some of the wilting? Or, why not serve them separate, sort of like Cactus Club's lettuce wraps!?

Take Note:


  • Great patio but gets full fast
  • Casual food and setting, good for a workday lunch
  • Service can be slow at times, servers like to chat with big tippers 


Rogue Kitchen & WetBar on Urbanspoon

Brunch Tasting at Homer Street Cafe

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Last week, I was invited by Rick to be his guest for a Brunch Tasting at Homer Street Cafe. Located at Homer and Smithe, this corner cafe has only been open for lunch and dinner for a few months now. And yes, they are launching their brunch menu on Sundays. 
IMG_4237 We started with some cocktails, on the left is the House Caesar and on the right is the Port of Mumbai. The caesar is with clamato, chicken infused alcohol and gravy with a slice of crispy chicken skin as a garnish. This was tasty, and although I couldn't really taste the chicken, the addition of the gravy made the drink very savory. The other drink is an IPA based cocktail with gin, aperol, citrus and honey, with a big wedge of grapefruit on the rim. Traditionalists will appreciate the Mimosas.
IMG_4239 This is the Rotisol Rotisserie Grill that is truly hypnotic. You watch the meats go in, all pasty and white, and by the time you're done your meal, they all have a nice golden tan. It's mesmerizing, but it's not just for looks! The juices from the meats season the vegetables and potatoes on the base of the grill. Chicken is the main feature here (and yes, they do brine their birds) but you'll also find pork, beef and lamb on offer as well.
IMG_4248 My selection was the Steelhead Trout, with Beef Brisket, Egg and Potatoes. I liked all those things, but I don't think I've ever seen them on one plate. Each element was good, the trout was nice and flakey, the egg yolk was the perfect sauce for this dish. The potatoes had a crispy skin from the drippings, and paired well with the beef brisket. The brisket was fork tender and shredded up easily. Marbled throughout was just a bit of fat for juiciness. Totally delicious and despite appearances, it was a lot of food and I was pretty full afterwards. 
IMG_4247 Kevin decided on the Rotisserie Pork Sausage, served with two eggs, and potatoes, as well as a side of sour dough bread. The sausage was tasty, a touch salty and on the dry side. It wasn't tough, but it just wasn't as fatty as I anticipated. Someone next to us got the Pork Belly and it looked pretty good too!
IMG_4246 Rick got their Eggs Benedict, with bacon, roasted tomatoes with some hollandaise. The presentation was interesting, since the bacon usually is tucked underneath the eggs, but that makes for soggy bacon. This way, the bacon could stay crispy for just a touch longer. 
IMG_4250For dessert, we decided on the Nutella & Banana Monte Cristo. I've never understood the nutella & banana pairing (most commonly in crepes) but now I get it. This really works! Deep-frying the whole thing gives you crunchy exterior to balance out the warm, creamy banana and nutella mixture inside. 

Take Note:


  • Brunch only available on Sundays
  • Sit at the counter to watch the chefs and the rotisserie
  • Lots of comfort food on the regular menu
Homer St. Café & Bar on Urbanspoon

Thursday, September 26, 2013

Little Sheep - AYCE! Hot Pot #ChineseBites

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Another Signature Chinese Bites dinner! Although the second Chinese Bites dinner was at Fatty Cow Seafood Restaurant, an AYCE Hot Pot, I missed it and we haven't done a hot pot revisit until today!
IMG_4157 I've never had this type of Sesame Pancake before, and certainly not at a Hot Pot restaurant. The inside had bits of green onion in it and was actually really soft and chewy, reminiscent of a sour dough bread. But it just doesn't make sense to eat a load of carbs when you've got unlimited protein on the way! I found out later that you are supposed to dip the pancake into your soup.
IMG_4156 What? More carbs? This time, it was in the form of a Chinese Donut. Good but still, not entirely sure why this was being served to us. Maybe it was leftover from lunch service?? Although they were a touch oily, I still couldn't resist taking a few bites. 
IMG_4166 We also got some Beef Skewers as appetizers, while we waited for the soup to come to a boil. These were simply marinated with some cumin and chli powder, but ended up a bit overcooked and slightly jerky-like. But it doesn't matter, we were here for Hot Pot! 
IMG_4168 This is the Half and Half Soup, one side is the original style and the other is a super spicy chili style. These dried chilies give off a lot of heat, especially if you rehydrate them in the soup! 
IMG_4170 The Cuttlefish balls and the Shrimp balls both had a good bounce to them. They weren't frozen and cooked fairly quickly, so be sure to keep an eye on these as you cook other items.
IMG_4172 We also got some Lamb and Beef balls, but I wasn't a huge fan of there. I found them a bit dense and actually prefer slices of the meats instead of balls.
IMG_4179 Yes, this is definitely how I prefer my meats for hotpot. These Lamb Slices cooked up fairly quickly and had just the right amount of marbling to make a tender. The flavours of the spicy soup clung nicely onto the meat as well. 
IMG_4176 We also got a Seafood Platter with fish, shrimp, calamari, scallop, mussels and more. I used the traditional soup for this one, I didn't want the delicate flavours of the seafood to be completely overpowered by the chilies.
IMG_4182 Along with some traditional greens, we also got a platter of Mushrooms, giant oyster ones and the more common enoki mushroom. These add a nice contrast to the platters of meat and fish we were having. These can also stay in the broth a bit longer and add a sweetness to the soup when you're all done. 
IMG_4188 Okay, not this might be a bit scary for the less adventurous types. On the upper left, we have Pork Liver, to the right is Pig's Blood. Underneath is Tripe Two Ways (Bible and Honeycomb). The 6 o'clock position is owned by Beef Tendon. All these cuts need to cook for quite some time, slowly simmer them for a while, don't be impatient.
IMG_4187 So far, all of the meats and seafood that we have enjoyed have not been marinated. So we decided to try one dish that came with seasoning, the Garlic Beef. This was a thicker cut of beef but it seems like the marinade had the desired effect and made the beef quite tender. I think I still prefer my meats plain, but it's a nice option to have. 
IMG_4186 This is the aftermath of our two soups. We scooped out lots of chilies to add to our own individual sauces. Oh, yes, the sauces, they are actually in a communal area in the middle of the restaurant. The good side? You can take as much as you want, refill as needed. The bad side? It can get a bit messy if people aren't careful. The broth was tasty, although a bit salty. This is where the sesame pancake would have come in handy!
**Little Sheep Mongolian Hot Pot hosted Chinese Bites for this tasting but my opinions are my own.**

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More reviews available here for Signature Dishes Tour Dinners



Little Sheep Mongolian Hot Pot (Burnaby) 小肥羊火鍋連鎖店 on Urbanspoon

Wednesday, September 25, 2013

Koon Bo revisited

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It's been close to a year since my last visit to Koon Bo, and it was high time for a revisit. With some friends from out of town visiting, it seemed like a good idea. Koon Bo is known for several "must-have" dishes and we didn't stray far off that path. 
IMG_4213 First up, you'll recognize the House Special Shredded Chicken 手絲雞, which you'll see at practically every table. It's a mixture of shredded chicken, pickled & preserved veggies, jellyfish and shredded wonton crisps in a sesame oil and soy sauce. I think there is a bit of chili oil too, because I could taste a mild hint of heat. The flavourful sauce and the multitude of textures makes this a crowd favourite. IMG_4218 Another common sight is the Deep Fried Stuffed Bean Curd 琵琶豆腐. The stuffing is a blend of silky tofu and veggies, which is then battered and deep fried. The texture combination of cripsy on the outside and smooth on the inside is good, however, I find that the taste itself was rather bland. But I guess that's why they give you the dipping sauce, right? It's a sweet and sour sauce, although chili paste/oil could come in handy here too!
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I am a huge fan of BBQ Duck but because it's rather fatty, I don't have it as often as I want. That said, when someone else orderse it, well, it can't be helped, right? I actually love the bony pieces, so I spent most of the dinner working on these. Honestly, I think I ate about a quarter of this dish. IMG_4224 First of all, let me apologize for the blurriness of the next few images. I had to take these super fast, as the guests at the table aren't used to me and my picture-taking ways. This is the Tung Choy (or On Choy). In Cantonese, this literally means hollow vegetable. It was simply stired fried with galic and a bit of shirmp paste. The aroma is stronger than the taste, but I still found them a touch oily.
IMG_4222 I'm not a huge fan of Sweet and Sour Pork but I realize there is a large group of people who love this stuff. I actually looked up a recipe for this dish once, wanting to recreate it home. However, once I found out that you had to deep fry the pork, it was off limits for me.  The sauce is thick and gooey, making it a great addition to plain old jasmine rice. I did pick off lots of the peppers though! 
IMG_4230 Another type of dish that goes well with plain rice is the Hot Pots, specifically, this is the Braised Beef Shank Hot Pot. The cooking method ensures that the flavourful sauce stays in the dish, and each piece of meat is meltingly soft. I wished there were a few more veggies in this dish, but that's a minor complaint. IMG_4226 Pan Fried Beef with Pickled Vegetables and Young Ginger. I liked this dish because the beef was really well marinated. The veggies had a slight bite to them still, which was really nice. The ginger taste is quite mild, you can tell that it's ginger, but there isn't the usual bitterness that usually accompanies dishes with lots of ginger.  IMG_4229 Ah, when this Assorted Seafood in Bird's Nest was placed at the table, everyone was busy eating, so I managed to get a decent shot. The presentation is cute, with wonton wrappers deep fried into a serving bowl. There were scallops, squid, shrimp and lots of white fish too. The peas and carrots were a bit overpowered by the celery, but I loved it all. Crunchy veggies all day long!! IMG_4233And this is another popular dish, their Baked Sago Pudding with Taro and Lotus Seed Paste. Those familiar with this dish will notice that it's actually missing the taro on the bottom. We asked for this specifically, since not many of the group were fans of taro. It was nice that they accommodated us. I missed the crust that some places serve this with, say Fortune GardenAll in all a solid meal, a good blend of poultry, seafood, veggies and meat.

Take Note:


  • Closed on Mondays
  • Order the Baked Sago and BBQ Duck ahead of time to avoid disappointment (they can run out)
  • Also know for their Squab and Fresh Seafood but can be quite pricey

Koon Bo Restaurant 冠寶美食之家 on Urbanspoon

Tuesday, September 24, 2013

Testing out VINYLUX from CND

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Yesterday, I was lucky enough to be invited to try out the VINYLUX nail polish system from CND (Creative Nail Designs Inc.). I left my nails bare for the past few weeks, wanting them to recover from several months of Gelish polish. 

Arriving at Pure Nail Bar in Yaletown, I was greeted by some members of the PR team as well as representatives from CND. They explained what the product was, and then let me loose to choose a shade for my manicure. What do you think? 

polish

After a brief soak in some soapy water, a nail and cuticle trim, I was ready for the colour. 
Two things intrigued me with this nail polish system. First, there is no need for a base coat, so that cuts down a bit of time. Secondly, the Weekly Top Coat actually helps prevent chips and yellowing because it toughens with exposure to natural light. 

I also liked the fact that there isn't a need for LED or UV lamps. Just straight polish (two coats), and then the Weekly Top Coat. It also dries faster than traditional nail polish at about eight or nine minutes (vs 15 or 20 normally). You can't go rummaging in your purse right after, but they are dry enough for you to get on with your day. And after a week, when you are up for a color change, simply remove the polist with regular acetone-based polish remover. No need for the long process required with Gelish-type products. 

For my manicure, I decided to go for an ombre look. This isn't something you can really do at home, because it involves Additives that are only available at salons. 


additives
After applying two coats of colour, a bit of pure black pigment powder is painted on just on the tips of the nail and gently brushed down towards the nail bed. Painstaking work. Thank goodness someone else was doing it. A coat of the Weekly Top Coat seals everything in. 

nail All in all, the process took about 45 mins. I was sent home with a lovely goodie bag, complete with my own Weekly Polish Color Coat and Top Coat, as well as some SolarOil (blend of jojoba oil and vitamin E) Minis, a Scentsation Lotion. Oh yes, and a gift certificate to revisit for another VINYLUX manicure.

The Weekly Polish Color Coat and Top Coat each retail for $11.90. For more details about their products, please visit http://www.cnd.com/pro-products/vinylux

Thank you for the amazing manicure and the lovely chats. I had a great time and can't wait to try using VINYLUX at home! I'll update this post with a new pic in about a week and let you all see if the polish lasted!
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Update: this is my nails after 7 days. The ombre is coming off but most of the polish did last!

Monday, September 23, 2013

Great food and views at Anthony's in Seattle #2DaysInSeattle

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As part of our #TwoDaysInSeattle in August, we visited Anthony's Bell Street Diner on Alaskan Way. Serving the freshest of the season, some menu items rotate but many of the seafood selections will remain the same. We weren't overly hungry so we opted for a few things to share.
seattle 
  The views are stunning and I couldn't resist taking a shot of the pier. I love the glow, don't you?? IMG_3999 Obligatory shot of the Bread and Butter. I rarely see butter served like this in Vancouver, but it's quite common in the US. More sanitary this way, no?  IMG_4002 Although it was a little chilly, we still wanted to sit on the deck, which was gorgeous. To ward off the slight breeze, we got bowls of their Clam Chowder. Although we decided on the New England white chowder, fans of the Manhattan red need not fret, they offer both! The chowder was thick and creamy and loaded with seafood, potatoes and was super filling. IMG_4014 For a casual dining spot, they offer a good Kid's Menu with items such as Fish and Chips, Prawns and Chips and the all-time kid favourite, Macaroni & Cheese. The Grilled Cheese was decent, ooey enough and came with fries for less than $5.IMG_4005Anthony's has a Best of the Season approach to their menu. And back in August, the best of the season were peaches. So we decided to get a Citrus Salmon Peach Salad. The salmon was grilled nicely and the salad greens were a plenty. The peaches were juicy and sweet, and the Citrus salsa-like dressing had a nice tang to it. All in all, the flavours and textures combined well together. IMG_4012 We got one more item to share, and that was the Fishermen's Catch. This had a bit of everything, prawns, wild Alaska salmon, calamari and Alaskan cod. The batter was the same for all the seafood and was fairly light. The calamari was the crispiest, and both the fish were moist and tender. The prawns were good, reminded me of tempura, which is the way I normally eat battered prawns. The views are great, the food is casual and pricing is fair. 

Take Note: 


  • Limited non-seafood selection, I think they have one beef burger and some chicken dishes.
  • Gluten Free menus available. 
  • Parking validated at Art Institute

Anthony's Bell Street Diner on Urbanspoon

Attack Phase - Dukan Diet

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Have you guys heard of this Dukan Diet? It's pretty much the same as Atkin's but originates from France. I decided to give it a try since I've also started working out again (after a 9-month hiatus). All part of my 8-week weight loss program prior to my Eastern Caribbean cruise. Yes, vanity is evil, I know. 
So, I had always thought that eating lots and lots of veggies would be the key to weight loss (Cabbage Soup Diet, anyone?) so last night, I made a huge list of the veggies that I was going to shop for today. Items included: 
  • Bean Sprouts, Romaine Lettuce, Multi-coloured Peppers, Broccoli
  • Cauliflower, Zucchini, Carrots, Tomatoes, Celery
Boy, this list was boring me as I was writing it out! Years ago, I used to count my calories using the WW points program, and thought of redoing it seemed a bit boring. So, I asked my friend who used to doing the points program with me what she is doing now, and she turned me onto Dukan. 

This isn't a diet that you can just decide to do and "go". You need to shop and plan. One of the key ingredients is Oat Bran, and it's not something most people have in their pantry, at least, not me. And because it is similar to Atkins (no carbs), most of the bread, crackers and pastas that you have in your pantry are off limits too. There are about 100 food that you are allowed to have throughout the whole diet. See the full list now.



attack-phase-210
The first stage is called Attack . You only eat proteins, no veggies or fruits and definitely no carbs. You don't do this for long, it all depends on how much weight you want to lose. I'm going to try for 5-7 days of Attack.   
  • Less than 10 lbs. to lose: 1 or 2 days 
  • From 15 to 30 lbs. to lose: 3 to 5 days 
  • More than 40 lbs. to lose: after consulting with your physician, this phase can last up to 7 days.

So what you are allowed to eat during the Attack Phase are the following:
  • Lean Meat
  • Poultry
  • Fish
  • Shellfish
  • Veggie Proteins
  • Fat-free dairy items
  • Eggs
  • Oat Bran
This is a diet I could get with! Unlimited steak and eggs, prawn cocktail, sashimi, roast chicken and more! Off I went to Save On Foods for the following
  • Chicken Breast
  • Fat Free Kolbassa
  • Fat Free Smoked Ham
  • Fresh Trout
  • Lean Ground Beef
  • Top Sirloin Steak
  • Prawns
  • Steelhead Salmon
  • Fat Free Greek Yogurt
  • Sugar Free Jelly Powder
  • Eggs
  • Herbs




Day One Zero:

Weight: Z
Okay, after all the grocery shopping, it was time to eat. So since I skipped breakfast, I jumped right into lunch. Too tired to cook, I ripped open the deli meats and went to town. 
Lunch: 75g of fat-free ham and about 30g of fat-free kolbassa. 

Snack: 50g of the ham. 


Dinner: Steamed whole trout (260g) - Method: Microwave with a sprinkling of cilantro, green onions and ginger. It takes about 5 minutes in the microwave and is super tasty. You shouldn't use too much sauce (anything with lots of sodium) so to make the fish a bit tastier, I lined the plate with two slices of the fat-free ham. Tasty and prevents the fish from sticking to the plate.
I was too hungry to take a picture, but don't worry, this was so tasty and will be a repeat for sure.




2013-09-22 13.22.23

Midnight Snack: Oat Bran Galette. It's actually like a pancake. Simple to make, albeit a bit bland. Mix 1.5tbsp oat bran, 2tbsp egg white and 1tbsp of fat free yogurt. It actually looked pretty good. 





Day Two One:

Weight: Z+1=Y Z
So I wake up this morning for my morning weigh-in and I've GAINED a pound. I know this is shocking considering I started this diet yesterday and people rave about losing 2+ lbs overnight. However, you have to take into account that I didn't eat for the two days prior. Oh wait, that's a lie, I had a quarter of a Starbucks Turkey Bacon and Egg White sandwich. Given that I fasted for two days and then ate an entire trout, a 1 pound bump was not shocking. Let's see what happens tomorrow.
Breakfast: 75g fat-free ham




2013-09-22 14.30.18

Lunch: Oat Bran Galette, with fat free Kolbassa and egg white omelette. If you toast the galette first, it almost feels like day-old bread. 



2013-09-22 15.40.23 



Dinner: 300g Top Sirloin - Method: Garlic Powder and Black Pepper to season the steak. (I did this last night). Put onto a screaming hot cast iron pan and sear to keep the juices in. After three minutes, flip and remove from the heat. After two minutes, transfer onto a plate and tent with tin foil. For additional spice, I made a paste of Frank's Red Hot with some mustard and Lea & Perrins. The above shows two full servings.


2013-09-22 20.05.43 


Late Night Snack: Dry Ribs from Earls (baked versus deep fried). Yes, they can do this, but it takes a bit longer (about 30 minutes) and is way healthier for you.




Day Three Two:


Weight: Z-1.4

Weigh in was more positive today. I'm 1.4lbs lighter than yesterday, but because I gained weight yesterday, I'm actually only 0.4lbs lighter over the two days.
Last night was awful, I woke up and had to pee (Dukan diet side effect). I also forgot that I had the baby gate up to prevent Charlie from wandering around. So I ended up chin down past the baby gate at 3am. Ugh, now I have a Jay Leno chin...complete with bruising.
Breakfast: Earl Grey Tea X 2



2013-09-23 11.50.51

Lunch: After eating some of the steak from last night, I ended up dicing them up into small pieces, and added green onion and cilantro to make a Thai-style salad. For the dressing, I used some lemon juice and Lea & Perrins and munched on this throughout the day. 


2013-09-23 20.11.24

Dinner: Same as lunch yesterday, an Oat Bran Galette. This time, I made them thinner, so I ended up with three of them. I like it that way better. Plenty of pepper and some hot sauce helps too. I ate this around 8:15, a little too late for my liking, making a mental note to try to eat earlier, especially the oat bran. Supposedly, you should eat your oat bran in the morning and all in one sitting so as to ward off hunger pains throughout the day. Fortunately for me, I haven't had any problems with hunger so far

Day Four Three:

Weight: Z-1.2
I only intended being on the Attack Phase for three days, but this morning, I woke up and the scale had inched up again, so now I'm just 1.2lbs down after three full days. Reading back onto Day 1, I realized it's was a bit excessive in terms of food consumed, so I'm resetting it to Day Zero. So really, it's 1.2lbs after two whole days. Let's see if tomorrow will being some good news.
Breakfast: I was attending a breakfast speaker series from Ipsos Reid this morning, held at Coast Coal Harbour Hotel. I figured breakfast would likely be all breads and fruit and I resigned myself to tea, and lots of it. Well, to my surprise, they had a few things I could actually eat!  

"mostly" #dukan approved?
Okay, truth be told, this isn't is really Dukan approved. The eggs MAYBE, and that's if they didn't use a ton of butter or oil in the preparation. I'm pretty sure that bacon wasn't made from turkey, and the sausages were surely not fat-free kolbassa. Oh well, I took a knife and fork to the bacon and managed to eat only the meatier (non-fatty) parts. As for the sausage, I had to blot the grease off it, and let's just say that I was very glad that we had a cloth napkin. It would have easily been a three napkin endeavor.
Lunch: Are you kidding me? Of course Is skipped lunch, after that pile of bacon and sausages? Well, I did actually have a Blackberry Fat Free Yogurt, more like a snack, not really lunch. I'm going to be a little tired for the gym today. But looking forward to a yummy dinner, maybe sashimi?
kita
Dinner: Yes, sashimi it is. No to the Tako Sunomono, can't even use the lettuce and daikon to fill my tummy up! Oh well, there was a bit of dry ribs leftover from a few nights ago, it'll have to do. Oh, and yes, I did make another galette, have to get that oat bran in! Last bite of food went down around 9:30pm, very bad. Will try to eat earlier tomorrow.

Day Four:

Weight: Z-1.4
Breakfast/Lunch: With a little thinking ahead last night, I decided to make a few extra galettes so that I could have it during the day. Below is the little breakfast sandwich I made last night, with the usual egg white and kolbassa omelette. (Wow, I really need to change this up. Thinking I'll use a piece of grilled salmon tomorrow.
2013-09-25 11.32.56
Surprisingly, I didn't eat this until about 12:30 - wasn't really hungry at all!

meatballs
Dinner: Definitely getting a bit sick of Kolbassa, so for dinner tonight, I decided to make meatballs. I had a pound or so of extra lean ground beef to work with. No flour or breadcrumbs allowed though. I used about a teaspoon of garlic powder (not garlic salt), generous grinding of black pepper, some Lea & Perrins and chili flakes too. Mix to combine and then add about a quarter cup of egg whites to it and gently roll into balls. They can be a bit "loose" but a light-handed touch is key here. It turned out okay after sitting in a 425 degree oven, 30 minutes total, flipping after 15 minutes.

Day Five:

Weight: Z-2!
Breakfast: After the hassle of making meatballs the night before, I was too lazy to make another Oat Bran Galette. I took the easy way out. 1.5 tablespoons of oat bran, 3 tablespoons of hot water and a splash of milk was my breakfast. I ate it in a white styrofoam cup with a white plastic spoon. There will not be any photographic proof as the whole meal was white (milk) on white (cup) on white (spoon).
Lunch: Meatballs! I only had three of these last night (I made 17), I divided the remaining 14 into two portions, so I have 7 available to eat at lunch time!
2013-09-26 21.19.24
Dinner: I've had a piece of fish in the fridge for a few days now, and rather than risking food poisoning, I decided tonight was the night to make this for dinner. I also had a few prawns that I thawed, and added that to the mix. There wan't much seasoning, just good old salt and pepper. Hooray for Crispy Skin!
PhotoGrid_1380298265883 Dessert: Yes, you read it right, dessert is allowed on this diet. I found a recipe for Oat Bran Chocolate Cupcakes and decided that that it would be a new way to work the oat bran into my diet. I made 9 of these, using 9 tablespoons of oat bran and 3 teaspoons of splenda, along with egg whites, fat free yogurt, baking powder and cocoa powder. They didn't rise much but had a nice cake-like texture. Note to self, spray the muffin paper liners with PAM because the muffins stick to the paper like crazy! It's a delicious way to work the oat bran into your diet, especially if you have a sweet tooth. Next try, I'm going to add some vanilla.

Day Six:

Weight: Z-2.6
Breakfast: Muffins, just one  
Lunch: Yogurt
Dinner: Roast Pork and BBQ Duck

Day Seven:

Weight: Z-2
Breakfast: Roast Pork and BBQ Duck
Lunch: More Roast Pork and BBQ Duck
2013-09-28 19.10.14 Dinner: Chicken Breast Nuggets - just chopped, dipped into a bit of egg whites. Batter is panko based with loads of pepper and chili flakes. Bake in oven until crispy.

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