The pollen count is officially “moderate” today. If you ask me it’s EXTREME. It’s not a good allergy day for me. But, food wise it was good.
Breakfast: Scrambled eggs with a little cheese on top and a small glass of orange juice
Lunch: Spinach salad with shrimp and asparagus and bleu cheese dressing on top
Snack: Celery with laughing cow cheese
Dinner: Thai Stir Fry with chicken, zucchini, celery, broccoli, and cabbage in my yummy peanut sauce. Quinoa and some orange juice.
I did have one oops, I got a sweet tooth and there was still some taffy in the kitchen and I had three pieces instead of the one I intended.
What’s funny is I made the quinoa but then wasn’t going to eat it because my plate had so much stir fry on it, but I ended up eating the quinoa also. I shouldn’t have. I’m actually REALLY full now. And, looking back, the taffy would have been OK if not for the quinoa so I guess my real oops was the quinoa.
My dinner really was yummy, it’s one of my favorite recipes. I’ll share:
Thai Peanut Stir-Fry
Vegetables – I usually use broccoli as the base and add whatever I have. I like celery, cabbage, zucchini is good. Really add whatever vegetables you like but add a lot of them.
Chicken – you could leave the chicken out but I like the protein from the chicken
Saute/stir-fry that in a large skillet. When it’s done add the peanut sauce over the top and toss. You can serve it over rice or noodles if you want but I usually don’t.
Peanut Sauce
All-Natural Peanut Butter (I prefer MaraNatha Organic)
Low-Sodium Soy Sauce
Sriracha Hot Chili Sauce
Put the peanut butter in a bowl. Add soy sauce just less than the amount of Peanut Butter. Mix together until smooth. Add water if needed to thin. Add Sriracha Hot Chili Sauce to taste.
Looks yummy, doesn’t it. 
The peanut sauce is also really good on a wrap with some turkey or chicken breast and lots of cabbage.
Anyway, reporting time.
Calories: 1,538, Fat: 66.2g, Carbs: 149.0g, Protein: 97.2g
