Wednesday, June 12, 2013

Day Three of No Processed Foods

I am not going to lie, I am not feeling great. I don’t know if not having any processed foods are really impacting my body or if it is just psychosomatic. Having said that, I think that no carbs in three days is a making me feel a bit weaker than normal. I am not sure that I’m getting the daily caloric intake that I need since I really don’t feel great until after I eat dinner. Since I’m not doing a ‘no carb’ experiment, I had rice last night with a steak and mixed veggies. It was tasty! I did cheat and I had a small cup of frozen yogurt last night (I blame this on Pete as he wanted the frozen yogurt)! I was very good when he decided to have a Corona last night. I fought the urge to enjoy a tasty beer on a beautiful summer evening outside, but I did not have any beer; I just drank my water. Will power!

More than anything, I want a damn Diet Coke! I want a Diet Coke so bad that I can taste it. This surprises me because there are times that I go a couple of days without soda, so I am not sure why it is bugging me now!

For lunches, I made a roasted carrot soup, a roasted tomato soup and salads. I am (surprisingly) really enjoying almonds and sunflower seeds instead of crackers, but part of me still misses my crunchy Wheat Thins.

For dinner on Monday night, I made a very quick dinner before going to get my hair done. Dinner was a pork and ginger stir fry, which was like an inside out pot sticker. I left out the wontons and the spicy pepper since I am not a fan of spicy food. This recipe for Pork and Ginger Wonton Stir Fry comes from The Washington PostClick this link to see the original recipe, but here is my version.

Pork and Ginger Wonton Stir-Fry
- Salt
- One-inch piece ginger root
- 2 cloves garlic, minced
- 4 scallions (will do more next time because I like cooked scallions)
- 2 TBS Olive Oil
- 1 pound lean ground pork
- 1/4 cup low-sodium soy sauce
- 2 TBS unseasoned rice vinegar
- 1/2 teaspoon sugar
- 1 tsp cornstarch

Peel and mince the ginger and garlic, which can be chopped together. Cut the white and green parts of the scallions crosswise into thin slices. 

Heat the oil in a large nonstick skillet over medium-high heat until the oil shimmers. Add the ginger and garlic; stir-fry for about 1 minute, then add the ground pork, using a spatula to break it up. Cook for about 5 minutes, stirring occasionally, until the meat loses its raw look.

Meanwhile, whisk together the soy sauce, vinegar, sugar and cornstarch in a liquid measuring cup until well blended. Stir the sauce into the skillet and cook for 1 minute; add the scallions. Reduce the heat to medium-low. The sauce will thicken slightly.


I enjoyed this topped with shredded carrots and an avocado. Next time I think I will cook the carrots in with the mixture. I had intentions of putting this on top of rice or bean noodles to get that carb feeling and taste without having it, but I ran out of time.

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