Happy Hump Day all! Today has been a FANTASTIC day in like a gazillion ways. I have a bunch of fun things to share, but, I have to jump ahead of myself just for one second! I am a LOSER AGAIN!!! I lost another 1.2 lbs at Weigh In Tonight – LOVE it!
You know one of the COOLEST things about doing Weight Watchers ~ I was STILL able to enjoy an AMAZING anniversary dinner, a FOODTASTCI Blogger Meet Up, have URBAN FRIES, some delicious Mexican eats, eat ChocoLOVE and STILL LOSE WEIGHT all while on the program 😀
Honestly though, it’s all about moderation and picking the RIGHT foods. I think my CORE/Simply Filling approach is working out pretty well. I need to lose 6 lbs to get into the next decade of #’s so that is my short term goal!
I made sure I got my dairy in today with a Venti Iced, Nonfat, Decaf Latte with caramel drizzle (3 pts).
My Co-workers order like once a week from the AMAZING place called Highway 29 Cafe. It’s a little mom and pop shop, but, the food smells always make me hungry….think bacon, fried potatoes, maple syrup.
Today, I joined them with this custom made (not on the menu) order!
An Egg White Veggie Omelet cooked in nonstick spray, no butter or cheese….topped with Sriracha (yes, I keep a bottle in my desk!)
It came fully LOADED with mushrooms, onions, bell peppers and tomatoes. It was SO GOOD that I didn’t even touch the hash browns – SUCCESS!
(Estimate 2 points, 1/2 c liquid egg whites is 1 pt, plus 1 just in case they added any fat or what not).
My mid morning snack was some super thick Strawberry Banana Ice Cream (4 pts)
Lunch started off with another TJ’s Chile Lime Chicken Burger topped with Annie’s Ketchup & Mustard (3 pts).
Plus an entire 1 lb package of Honey Roasted Brussels Sprouts (2 pts) and it includes my healthy oil!
I thought after I ate these…ugh, I hope eating 1 lb of Brussels Sprouts doesn’t make me gain 1 lb LOL.
When I got home, I checked on our garden to see how things are doing after the rainy weather we have had.
I was SO SURPRISED to see that everything is starting to come in already – woohoo!
The Husband’s 18 oz Mr. Stripey Tomatoes.
Sugar Snap Pea blossoms!
Red Bell Pepper!
Our sad burpless cucumbers 🙁
Lemon Thyme ~ I think this is easy to grow – it looks like ground cover 😀
Basil although it looks like someone has been snacking on our basil :/
Sweet 100 Cherry Tomatoes everywhere 😀
The Husband had to work late tonight and asked if I could bring him dinner. It just so happens he was working by my FAVORITE Mexican Food place….sooooooo the decision was pretty easy.
I had the usual Two Vasquez Spicy Chicken Tacos for dinner (8.5 pts). I can’t ever get enough of these!
I also stole 3 chips and cheesy bean dip from The Husband. (2.5 pts)
The last fun project for the night was to create my first CEiMB (Craving Ellie In My Belly) recipe for the week. I just joined the club today and I am SO excited for it.
Basically it’s a group of bloggers who are cooking their way through Ellie Krieger’s Cookbooks and Food Network Recipes ~ one week at a time. fun, right?
I think the BEST part about it (besides getting 2 NEW cookbooks ~ don’t tell The Husband :D) is that I will actually MAKE the recipes in the cookbook!
If you’d like to join in on the fun (it’s open to EVERYONE), click HERE.
* Let me just have a disclaimer now ~ I am BAD about following a recipe exactly and I really had THESE AVOCADO ROLLS in mind when I started the process.
Here is how I made my rolls:
For the summer rolls:
- 1 ounces Thai rice noodles
- 3 rice paper rounds
- 6 fresh basil leaves, rinsed and dried
- 1/2 Avocado, thinly sliced, although I think thick slices would work better
- 1/4 cup shredded carrot
- 1/4 cup cilantro leaves, rinsed and dried
- 1 cup Arugula blend lettuce leaves
- 1 tsp freshly minced ginger
- 1/2 tsp crushed red pepper flakes
- Vinegar dipping sauce, recipe follows
- Black & regular sesame seeds, used for decoration Vinegar Dipping Sauce:
Vinegar Dipping Sauce (I followed this part exactly):
- 1 tablespoon sugar
- 2 teaspoons warm water
- 1/4 cup rice vinegar
- 1 teaspoon chili sauce (recommended: Sriracha)
- 1 tablespoon lime juice
- 1 teaspoon fish sauce or low-sodium soy sauce
- 1 tablespoon finely shredded carrot
- 1 scallion, thinly sliced
Bring water to a boil and cook rice noodles according to package directions. Drain, rinse and cool (makes about 2 cups).
Line up ingredients in small bowls before beginning to make rolls. Fill a large bowl or saucepan with very warm water. Place a rice paper round in the hot water. Soak for between 30 seconds and 1 minute, or until rice round is pliable and pattern on the round is barely visible. Remove and place on a clean, slightly damp kitchen towel.
Place 2 basil leaves on the inner edge of the rice round, about 1-inch from the edge and leaving about 1-inch on each side. Top with approximately 1/4 cup cooked rice noodles. Place avocado slices on top. Top with about 2 tablespoons carrots, then a few cilantro leaves. Rub the center of the wrap with a little fresh ginger and sprinkle with crushed red pepper flakes. Fold 1 piece of lettuce leaf and place on top of pile. Bring the edge over filling and tuck underneath. As you continue to roll, fold in the sides. Finish rolling, repeat with the other rolls, and reserve under a damp cloth or paper towel. When ready to serve, slice in half and serve, cut ends up, with dipping sauce.
Prepare the Vinegar Dipping Sauce by dissolving the sugar in warm water, combine with other ingredients, and chill until ready to use.
STEPS – BY – STEPS::
I think the MOST important thing you can do is prepare and lay out all your ingredients BEFORE you start wrapping.
I used “instant” Thai rice noodles. Prepare you noodles, rinse in cold water to stop the cooking/sticking and set aside.
I found these rice wrappers in my local grocery store in the fresh vegetable section next to the won ton wrappers, tofu items, yakisoba noodles, etc.
The BIG plate has a damp paper towel and was used for rolling. The small plate has a damp paper towel for the finished product to keep them from sticking to the plate.
All lined up and ready to go.
You are supposed to place the rice wrappers in warm water for 30 seconds or so until they are soft, pliable and this pattern disappears slightly.
I used my fingers to “dunk” the rice paper in the water and feel for the texture as it softened.
Add all your layers making sure to leave a one inch border on the right side.
Start by folding over the right side to cover the filling, then, tuck the corners and finish rolling in a circle. Tadah!!!
Slice in half and sprinkle with sesame seeds when ready to eat.
This dipping sauce is AMAZING ~ you can taste the lime, the sweet rice wine vinegar and a little kick from the Sriracha. I did add a pinch of fresh ginger to it too but only because I had extra 🙂
Believe it or not, they are really EASY to make – it took maybe 15 minutes to prep and 15 minutes to assemble.
The Husband even liked these and he isn’t all into Asian foods like me 🙂
I have like a bazillion rice wrappers left so I will definitely be trying out some new things using them ~ FUN!
GET READY FOR THE START OF MY 3 EARTH DAY GIVEAWAYS STARTING TOMORROW – WOOHOO!