I did research. I wrote recipe lists. I wrote menus. I wrote two grocery lists. I bought groceries.
It is the freakiest; second place to scariest, thing I’ve done EVER.
With my new menu/grocery list, I bought E2 diet apropo things. Then I made an entirely VEGAN dinner tonight.
It was de-LISH-ous.
Now it wasn’t entirely E2 friendly because, well, I used sesame oil. HEY, it was veggie stir-fry OKAY? It was Asian inspired. I stir-fried with vegetable broth! BROTH! This, my friends, isn’t stir-frying. It’s sort of a simmer/steam. I added, maybe, a teaspoon of sesame oil to my “sauce” because that’s what you do when you are cheating, but not cheating. I didn’t feel bad about it either because look, last week? Last week, I would have used three or more tablespoons of oil, probably coconut but possibly peanut, to stir-fry my veg. And I’d have added chicken. And steamed white rice.
This meal was entirely plant based, and except for the smidge of oil, it was E2 happy. Take THAT cholesterol!
I’ve also started up my food journal again. I always stop when I’m eating crap foods because who wants to make a log of that? You can see it written all over my body thankyouverymuch. Anyway. I’ve started that food journal again and yesterday was a really good day. I consumed less that 1200 calories without trying.
NOTE: I’m not really counting calories because I’m in this for the lowering of the cholesterol, but weight loss would be nice. I’m wanting this journal to show me in numbers and with hard evidence that I CAN do healthy on a regular basis. I’d like to see what the changes I’m making do to my health and then I can go back and say, “This is what I did.”
Anyway. I was floored to see that I’d eaten foods, had snacks, and wasn’t hungry all day just by switching up the types of food. I’m quite proud of myself and that helps with motivation going forward.
I didn’t take a picture, but here’s the recipe of the meal from last night. It’s my own creation so there is no pin.
Ginger Sesame Stir-fry
- Veggies (whichever kind you like. I used bok choy, broccoli, cauliflower, cabbage, carrots, two colors of bell peppers, yellow squash, and celery) between 1 and 1.5 lbs
- 1/4 cup soy sauce or Tamari (or you can skip this and just spritz your bowl with Bragg’s Liquid Aminos after all the cooking)
- 1 tsp Sesame Oil
- grapefruit juice (I cut one in half and juiced one half)
- 1 tablespoon fresh Ginger (I recommend grating your own as opposed to buying jarred ginger. You can grate a whole root and freeze what you don’t use.)
- 2 tsp chopped jalapeño pepper (again, freeze what you don’t use)
- 3 garlic cloves; pressed
- optional 1.5 tablespoons finely chopped shallots (again with the freezing)
- 1 cup vegetable broth
Get your wok hot. Add half the veg broth along with the garlic, jalapeño pepper, ginger and shallots. Stir constantly for about 2 minutes. It will be very fragrant. Add veg and rest of the broth. Stir to coat all veg. At this point you can cover your wok and steam it, but you should stir every so often to keep the cooking even and to make sure everything get good and flavored by your spices (add more broth if you need to). In the meantime, you mix your soy sauce, sesame oil and grapefruit juice in a bowl. When your veg is done to your liking, I like mine hot but still a little crunchy, so I steamed them for about 5-7 minutes. Near the end, add your sauce and stir. Cook one minute more. Serve over steamed brown rice. Yum!