Applesauce, fried rice and a new beginning

The food blogging thing has been difficult to get a handle on. I don't have the time to cook something every night and when I do cook I tend not think of it as blog-worthy unless it's from an actual recipe. But my reason for discovering the world of food blogs in the first place - my quest to become a healthier person with a healthy attitude towards food - has been on my mind again lately, so I've been trying to think of ways to get into it more. Then I saw the Soup's On challenge, which I'll talk about in a separate post and decided that now's the time.

So... here on this blog I'm committing myself to blog regularly about how I'm doing on my health quest. I know that some days I'll have a recipe, some days I'll just have some ideas about what to throw together to make a meal and some days I'll probably just go out for pizza. But hey, that's life and that's just how it's going to be.

Today is Saturday, so I made myself a special breakfast - and tried to keep nutella and such out of it. I had some ready-made pancakes in the fridge and I had two of them with lots of applesauce and some toasted almnonds. It was very satisfying. I had this as a snack in a cafe in Paris a few weeks back and made myself remember that pancakes aren't evil.

Lunch was leftovers of last night's chinese-style fried rice - one of my favorite meals. It's different each time, but here's what I did last night:

Chinese-style fried rice
garlic
ginger
spring onion
1 carrot, sliced thinly
some broccoli florets in small pieces
some mushrooms, quartered
4 slices of canned pineapple, in pieces
soy sauce (I usually use the sweeter Indonesian soy sauce)
1 tbsp of Chinese plum sauce
Brown rice

Cook the brown rice. In the meantime, fry the garlic, ginger and spring onion, however much you want of each, in a wok in some peanut or other oil, until the spring onion wilts. Add the carrots and broccoli, stir-fry for a minute or so, then add the mushrooms. Stri-fry for another minute, then add some soy sauce and the plum sauce and the pineapple. Once it's all nicely mixed and the vegetables are done, add the cooked rice and heat through.

I make this all the time - it's quick, you can use whatever you have on hand and it tastes just like a take-away!

This is also my entry into this week's ARF 5-a-day Tuesday, hosted by Cate at Sweetnicks.

Today's excercise: 1-hour brisk walk + 10 minutes ab excercises + 10 minutes yoga