Tuesday, 26 March 2013

Day 17

Brunch - 207 calories

1 Itsu Spicy Tuna Maki box - 151 calories
Half a Banana - 56 calories

Dinner - 306 calories

Prawn, Mushroom and Vegetable Summer Rolls 

   - 100 grams of Prawns - bought cooked and peeled (80 calories)
   - 100 grams of Mushrooms (16 calories) 
   - 50 grams of Red Onion - (21 calories)
   - 50 grams of Red Pepper (18 calories)   

   - 50 grams of Spinach (15 calories) 
   - 4 Rice Papers (136 calories) 
   - 1 tablespoon of Light Soya Sauce (8 calories)
   - 5grs of Bouillon Stock (12 calories)

Grand Total - 513 calories (overindulgent!)

Exercise - 60-minute Personal Trainer session

And how did it go?

My first fast day after 3 glorious weeks of being on holiday (Did anyone miss me?), drinking loads of Prosecco and Capirinha and eating tons of food went pretty smoothly. To tell you the truth, while it was good to have a break from the diet and fitness regime, I couldn't wait to get back on it. So I decided to kick thing off again with a simple yet delicious Vietnamese dish that I had never made before (as you can see from the picture, my rolling skills aren't so developed yet).

I had picked up a pack of Rice Paper during a visit to my local Oriental food shop before I went on holiday, figuring it would be a quick, light choice for dinner on a fast day. I cut the red onion into thin, long slices and cooked it on a bit of thick Bouillon stock. I then added the peppers and a bit more stock and after it had reduced a bit I added the mushrooms and poured in a tablespoon of Light Soya Sauce. Since the prawns I bought were already cooked, I chopped and added them at the end, just to warm them up. I also put in half of the spinach for a few seconds and took of the heat before it wilted. I prepared the Rice Papers as per the packet instruction, which is to simply immerse them into warm water for a few seconds. I then transferred them to a plate and did a bad job at rolling the prawn, mushroom and vegetable mix. I should've made them thinner and longer, making it easier to eat with my hands. To serve, I put all 4 rolls onto a plate, used the other half of spinach as a salad and the mixture of stock, cooking juices and soya sauce left on the pan as a dip. It turned out pretty amazing and it took me 20 minutes to make.

A few fast days back, I mention that Camila had suggested that I start cooking the onion on some water instead of using that Fry Light thing that I hate and I have been doing that ever since, but with a bit of stock added to it. This way, you save on calories and season your food at the same time. 

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