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特此鸣谢书店清仓大甩卖偶然看到一家书店在clearance sale，甚喜，马上进去抢书。第一反应就是冲去cooking栏。 其实也稍微看了看小说书和工具书那边，都没有自己想要的。 环顾四周，大家也都是趁火打劫狂买一通那些有的没的的书。什么火星啊泰迪熊之类的图片书。 所以我理直气壮地搬回两本大书，虽然家里已经一大堆也是有的没的的菜谱。 买了一本西班牙食谱和一本烹饪蔬菜的书。呵呵。 虽说是要学习新的菜式。但是体重还是要顾得。吃素为主吃素为主。
清晨第一口：柠檬汁一大杯。。。 早饭：酸奶加小“甜甜圈”。说到这个小甜甜圈，滋味比想象的好，一边吃一边告诉自己我嚼得是薯片。 太久没吃垃圾食物了，真是朝思暮想啊～～～
午饭：两个很简易的西班牙菜。经过我的偷工减料使得他们更简易了。只是保留了他们的精髓，就是garlic! P.S. 非常地不建议食材选baby squid，因为洗得要死快，烧出来只够填牙缝。 Calamares a la plancha
Champinones al ajillo
晚饭：一根茄子烧了两个菜 糖醋茄盒
Eggplant,cheese and bell pepper stack
真满足，因为没吃什么大鱼大肉，也吃得开心了。。。 low-carb recipe No 1昨天实在忍不住，去吃了火锅，吃了很多。不知道是不是因为饿久了，觉得简简单单的一片肉一个黄金馒头，都特别好吃。
在此推荐一下：Mushroom hotpot （长寿锅），在orchard和kallang有两间店。
我去了Kallang店，环境不错，很干净。不像一般的火锅店那么嘈杂和闷热。
喜欢他的锅底，非常香甜的菌菇乌鸡汤，肉下去烫一烫也变得很有甜味。
店的特色就是各式各样的菌菇，不过他的肉类和鱼类蔬菜等都非常新鲜。不错，总的一句，就是不错。
所以吃多了，今天就要吃清淡咯。。。
小试一下low carb recipe。
图片不太好看，贴一下书上(作者：Elaine Gardner)的原食谱，供大家参考。
red pepper salsa
Serves 6
200g/7oz red(bell) peppers, roasted, peeled, seeded and chopped
1.5ml/1tbsp chopped chives
30ml/2tbsp olive oil
salt and ground black pepper
Place the roasted red peppers, chopped garlic, chives and olive oli in a bowl and stir well to combine. Season with salt and ground black pepper.
chicken and avocado soup
Serves 6
1.5 litres/2 1/2 pints/6 1/4 cups chicken stock
1/2 fresh chilli, seeded
2 skinless, boneless chicken breast fillets
1 avocado
4 spring onions (scallions), finely sliced
400g/14oz can chickpeas, drained
sea salt and ground black pepper
1. Pour the chicken stock into a large pan and add the chilli. Bring to the boil, add the whole chicken breast fillets, then lower the heat and simmer for about 10 minutes, or until the chicken is cooked.
2. Remove the pan from the heat and lift out the chicken breasts with a slotted spoon. Leave to cool a little, then, using two forks, shred the chicken into small pieces. Set the shredded chicken aside.
3. Pour the chicken stock into a food processor or blender and add the chilli. Process the mixture until smooth, then return to the pan.
4. Cut the avocade in half, remove the skin and stone (pit) with a sharp knife, then slice the flesh into pieces. Add it to the stock, with the sliced spring onions and chickpeas.
5. Return the shredded chicken to the pan, add salt and freshly ground black pepper to taste, then heat gently. When the soup is heated through, spoon into warmed bowls and serve immediately.
Per portion:
Energy 146kcal/613kJ
Protein 12.3g
Fat 6.6g
saturated fat 1.1g
Carbohydrate 9.2g
Fibre 2.0g
Calcium 26mg
从来没法想象我会是看着nutritional information决定买食物的人。现在去超市都会自觉地把包装翻过来看。
偶尔想买薯片，一看calorie的数字，就惊吓着放回去了。哎，大胖子的苦哦~~~
继续加油减肥 ... ... ... ...
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