Day 23

I'm all recovered from my run, even went to Zumba tonight.  I resume running tomorrow.  Actually looking forward to it. 

The recipe I'm going to share tonight is for cycle 2 (lunch because it has rice)

Vegetable "Fried" Rice 4 servings (1/4 cup rice 1/4th recipe veggies)
Adapted from: Eatingwell.com

• 1 cup Trader Joe's Basmatic Brown Rice
• 2 cups water

The above is to make the rice....I followed the directions on the package.  Good to make this first because it simmers for 40 mins.

• 2 eggs, lightly beaten
• 2 teaspoons canola oil
• 2 cups broccoli
• 1 medium red bell pepper, thinly sliced into 1-inch pieces
• 1 med green bell pepper, thinly sliced into 1 inch pieces
• 1 med orange pepper, thinly sliced into 1 inch pieces
• 1 med onion thinly sliced into 1 inch pieces
• 2 clove garlic, minced
• 2 tablespoon minced fresh ginger
• 8 teaspoons reduced-sodium soy sauce
• 4 tablespoons rice vinegar
• 2 teaspoon toasted sesame oil
• Hot red pepper sauce, to taste

*Because I doubled the veggies I doubled the "Sauce", still needed some more flavor*

1. While the rice is cooling, coat a large nonstick wok or skillet with cooking spray and place over medium heat. Pour in eggs and cook, stirring gently, until just set, 30 seconds to 1 minute. Transfer to a small bowl.

 2. Heat canola oil in the pan over medium-high; add broccoli  and cook, stirring, for 2 minutes. Add bell peppers, onion, garlic and ginger; cook, stirring, until the vegetables are just tender, about 2 minutes (mine took about 8 mins). Add the cooked rice, soy sauce and vinegar to the pan; cook until the liquid is absorbed, 30 seconds to 1 minute. Fold in the cooked eggs. Remove from the heat; stir in sesame oil and hot sauce.

I added some little strips of steak to mine to get some protein

 Nutritional Values: (does not include meat)
 Calories: 294 Carbs: 48 Fat: 7 Sodium: 202 Protein: 10  Sugar: 6