Day 20

I have decided that Sunday's will be a rest day.   And I took it to heart today.  Since I usually do some work on Saturday mornings, Sunday is my only full day to really get things done.  So today I did school work - my lab report and finished reading the current chapter for my Food and Culture class.  I did a bit of housework too, but not everything I needed to - I forgot about laundry, will have to work on that this week. 

So I had thought about doing  a late night snack, but the stress of the Saints vs. Vikings got me to the point where I forgot about food.  I don't even watch the games, I just check the score from time to time.  They have got to stop giving me mini heart attacks and just finish a game at the start.

Anyway, food for the day (including a recipe)

Breakfast: Perkins banana nut muffin toasted in the oven and spread with earth balance spread.  I ate 1/2 the muffin and then the top of the other half. Had with 1 cup 1% milk.
Lunch: 1 cup of Amy's vegetarian black bean soup with 1 T of light sour cream and a tortilla cut up and toasted.  I only ate about 1/2 of my soup and 4 of the chips - they were a bit too hard - let them go too long in the oven. Had this with 1 bottle Barq's rootbeer
Snack: 1 bottle Naked Pomegranate Blueberry juice and 2 rice cakes with 1 wedge of laughing cow light french onion cheese.
Dinner: 1 cup brown rice with healthified version of cashew chicken (see recipe below) - this was really good and tasty, made enough for 4 which for me is dinner and 3 lunches and is relatively cheap and fast to prepare.
Dessert: 1/3 of a chocolate eclair


Healthified cashew chicken (this is from a calendar I got from Eat Right America)
2 tsp canola oil (I used olive oil)
1 lb boneless skinless chicken breasts cut into 1 inch pieces
1 tsp finely chopped ginger root
2 cups fresh broccoli florets
1 cup chicken broth
1/8 tsp of crushed red pepper flakes
2 cups frozen sugar snap peas
3 T soy sauce
2 tsp rice wine vinegar
1 T corn starch
1 tsp sugar
2 medium green onions sliced

In a nonstick skillet, heat oil over medium-high heat.  Add chicken and ginger root; cook and stir 4-5 minutes or until chicken begins to brown.
Add broccoli, 1/2 cup of the broth and the pepper flakes.  Cover; cook over medium heat 2 minutes, stirring once.  Add peas; cook 2-4 minutes longer, stirring once, until veggies are crisp-tender.
In small bowl, mix remaining chicken broth, soy sauce, vinegar, corn starch and sugar; stir into chicken mixture.  Add onions; cook, stirring frequently, until sauce is thickened and bubbly.

Serve over brown rice and sprinkle with toasted cashews.