Why do today, what you can put off until tomorrow?

Has been my motto over the weekend. I planned to catch up on my posting yesterday, but then my schedule blew up and I had zero downtime. Oh well.

Winter went to art class on Friday. I brought food with me, and hung out at work with my tablet, trying to ignore all the creepy noises in the dark. I spent $1.00 on a dark chocolate bar on the way back, which Winter and I shared.

Breakfast: nut bar
Lunch: salmon salad sandwich with avocado and lettuce, apple
Dinner: leftover turkey sausage and rice soup, two clementines
Desserts/snacks: 1/2 bar of dark chocolate, Alpha-Bits with nut milk
Beverages: cocoa mint flavored coconut milk, water
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Saturday. What even happened on Saturday? I went to work. Winter met me after work and we went to Menchie's on the way home. I got some pomegranate raspberry sorbet with lots of strawberries, blackberries, and toasted almonds. We spent $2 at QFC on milk and a can of creamed corn from the reduced section. I wasn't hungry when I got home.

Breakfast: granola with chopped dates and nut milk
Lunch: leftover curried lentils, apple
Dinner: pomegranate raspberry sorbet with strawberries, blackberries, and toasted almonds
Snacks/desserts: apple Lara bar
Beverages: water
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Jeremy caught some kind of cold at work and it was blown up by Sunday. Winter and I went to Uwajimaya. We spent $22 on:

Can of bamboo shoots
Rice noodles
Gluten free soba noodles
Black sesame oil
Pistachios
Strawberry flavored almonds
Can of coconut milk
Ramune soda
Mango popsicle

We stoped at a Thai place in the food court, and I bought crispy spring rolls for Winter, and chicken with brown rice, baby bok choy and peanut sauce for myself. Winter also had the Ramune, and the mango popsicle. She ate half of the spring rolls and gave the rest to Jeremy when we got home. We spent $14.

We went to a friend's birthday party and had issues on the way there because of a missed bus. We had to wait half an hour for the next one. We went to Taco Bell and spent $4 on a bean burrito and soda (for Winter), and a tostada with no cheese for me.

I decided to have a small piece of cake at the birthday party. Luckily this diet is not one that is all or nothing, like some. The doctor who developed it says the closer you follow it the better, but it should help, even if you don't follow it 100%.  I didn't feel any worse from eating it, which is good to know.

Breakfast: smoothie with coconut milk, pb, banana and honey
Lunch: chicken, brown rice, baby bok choy, peanut sauce
Dinner: Taco Bell tostada, pistachios, strawberry almonds, peanuts, baby carrots
Snacks/desserts: cranberry orange cake, key lime Luna Bar
Beverages: cocoa mint flavored coconut milk, peach-pear flavored unsweetened sparkling water, ginger apple hard cider
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Yesterday I went to work, then went home. Jeremy went to work too. He is still kind of sick, but not as bad. We got in an order I made on Amazon for 6 jars of sodium free chicken bouillon, and 4 lbs of gluten free flour blend. We spent $52 on that. The bouillon should last almost a year at least, but it's a pretty good chunk of our monthly budget, right there.

Breakfast: protein granola with nut milk
Lunch: salad with spinach, avocado, canned salmon, pecans and roasted red pepper dressing, apple
Dinner: leftover curried lentils
Snacks/desserts: cherry Luna bar
Beverages: cocoa mint flavored  coconut milk, water

Chicken, veggies, and rice with peanut sauce recipe

not much color, but plenty of flavor

1 1/2 cup cauliflower florets
8 oz can bamboo shoots
8 oz chicken breast, cut into large chunks
1 cup brown rice
1 T olive oil
1/2 cup peanut butter
1/4 cup lite coconut milk
1/4 cup rice vinegar
1 t low sodium soy sauce (you can add up to 2 T if not restricting sodium)
1 t chili garlic sauce (add more if you want spicy, or add some red pepper flakes)
1 clove of garlic, crushed or pureed
1 t sesame oil

Start cooking rice. While rice is cooking, whisk together peanut butter, coconut milk, vinegar, soy sauce, chili garlic sauce, garlic, and sesame oil in a medium sized bowl. Set aside. Heat a large skillet on high heat. Add olive oil when pan is heated. Add cauliflower and bamboo shoots. Saute for a minute or two, then add 2 oz of water to the pan and cover for a couple more minutes until the cauliflower is steamed, but still a bit crunchy. Add the chicken breast and move stuff around just until the the chicken has no more pink on it. Turn the heat off. Fold the peanut sauce into the chicken and veggies, and cover. Let the meat rest for 5-10 minutes or until the rice is done. You can mix the rice directly into the pan once it's finished cooking, or serve them separately. The nutrition info is for 1/4 of the recipe. One serving is around 1 1/2 cups.