Here we are weeks 5&6. Week 5 was spent in France. Week 6 started as my vacation came to a close. The boo weighed me before I left, because I really just wanted to eat while I was there, forget the Eiffel Tower, pass me the baguette et du beurre! Since I’ve been back, it’s restaurant week, and I pretty much have a dinner date every night… so we’ll so how this goes!!!
- Weigh-in: Surprisingly, I am exactly the same as I was in week 4. I didn’t gain any weight in France. I think it was because we didn’t have a car, so walking to the metro, metroing to the train, and then walking around both cities for a week…leveled it out.
- Exercise completed: I have not gone to the gym since I’ve been back, but I did some serious power walking in week 5.
- Splurge/Guilty Pleasure: I had Joe’s Crab Shack right when I got off the plane, and I had the Benihana punch on Tuesday. Which defeats my no alcohol except wine goal.
- Success story: I completed Meatless Monday successfully, and have made vegetarian choices all week. Even at restaurant week, I opted for a mocktail, and a vegetarian entree.
Veggie Stir Fry - I do this my touch and feel, so they aren’t any real measurements, everything is to taste! Good luck!
1 tbsp olive oil
1 in of ginger minced
2 cloves of garlic minced
2 green onions chopped
1/2 Broccoli crown
1/2 cauliflower crown
handful of haricot verts (thin green beans)
5 white mushrooms, sliced
oyster sauce and sweet soy sauce
1/2 tbsp of all purpose flour
Directions: Heat the olive oil in a skillet large wok. Once the oil is hot, add the garlic, ginger, green onions. Stir until fragant. Add the veggies and coat evenly with the oil. Add the oyster sauce and sweet soy sauce to taste. Dilute with a little water and stir until you get a little bit of a sauce. Then add all purpose flour to thicken. Serve over brown rice.
Again, sorry the recipe isn’t one with measurements, its something I can just whip up without thought! Enjoy.
I had to hike a lot of stairs to get to this view and take this picture!