Hi all! How was your weekend? My weekend was such the perfect balance of everything – fun, getting things done, delicious eats and some R&R. I started Saturday off with a 2.2 lb loss!
I discovered our first tomato growing in the garden.With our grapes growing like crazy.I met my hiking buddy for The Tower Challenge chalking up 22K steps and 80 floors for the day.We fueled up post hike with some amazing Thai at Buddha Bistro. I think pumpkin curry might be my favorite new thing. We shared everything and I sent the leftovers with her.? After I shopped for another friend who is getting married this month. We’ve had alot of chat over meals they could make as a couple. They both cook just a little so I thought this cookbook would be perfect. Secretly I totally want a copy too…but I resisted feeding my cookbook addiction.Before The Husband headed into work this morning, we had breakfast at Huckleberry’s.
2 eggs over medium with 2 pieces bacon, 1 piece dry sourdough and 2 bites potatoes (5 sp).I grabbed a tall nonfat cappuccino with caramel on top then knocked a few more todo’s off my list (2 sp).
I brought The Husband Jersey Mike’s for lunch. I had a mini #7 Mike’s Way….turkey, cheese, lettuce, tomato, onion, pepperoncini, jalapeno, oregano, s&p and the juice (8 sp).
I also had 1 oz Miss Vicki’s BBQ chips (5 sp).I spent the afternoon getting hooked on an NCIS Los Angeles marathon. My afternoon snack involved a banana,and Mandarin and 1 Tbsp Pistachios (1 sp).
Dinner tonight was this super tasty Pork Basil Stir Fry that reminds me alot of Thai Larb and the filling in lettuce wraps. It’s sweet, tangy, spicy, light and refreshing.I’ve never seen green rice so I was a bit nervous to try it. It is this bamboo flavored sticky rice that cooks in 15 minutes on the stove.While the rice cooks, prep the veggies. I only used 1/2 the Thai chili to keep the spice in check.After tossing the green beans in olive oil, salt and pepper, I put them in the oven for 15 minutes to roast.
Then, I got down to business on the stir fry. I added 1 tsp olive oil to the pan then added the shallot, garlic and chili cooking for 2 minutes.Add the lean ground pork and cook until browned. Season with salt and pepper.Remove from the heat and here is how I modified the sauces.
Add 1 Tbsp soy sauce, 2 Tbsp Hoisin sauce, 1 tsp sesame oil, the zest & juice of half the lime and half the basil. Toss and set aside.This would be such a fun St. Patrick’s day recipe – check out the green rice! BTW, I like it!To build my bowl, I measured 1/3 cup rice, 3 oz pork basil store fry, 1 Tbsp crushed peanuts, 1/2 the green beans the topped everything with basil and 1/4 lime wedge squeeze. (7 sp).
We both loved this and I am definitely making it again. Every ingredient adds another layer of flavor and texture.28 Daily WWFreestyle Smartpoints, 7K steps
No weekly menu this week as we are working off what we have in the house.
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