There is a huge Asian population here in Vancouver, and the city is abuzz with Chinese New Year preparations, promotions and celebrations building up to the big day on Sunday where we’ll welcome the Year of the Snake. I was in the bank today, and was given a fortune cookie. I didn’t eat the cookie but I cracked it open when I got back to my desk…..
I got TWO fortunes in one cookie. Bonus! The one about the contest win, well, came true. I don’t normally shop at Safeway, but I did today, was given a scratch ticket when I paid, and voila….I won this litre of apple juice. (Dennis is a big apple juice fan, so yay)
I was HOPING that the contest win would be, oh I dunno, a trip, a vehicle or the lottery, however, apple juice it is, and I’m a winner! And I’m so ready for calm, poise, balance and a flourishing life. Hopefully the second fortune comes to fruition too!
But enough of the fortunes….here is today’s point friendly menu.
Breakfast was two pieces of Little Big Bread (Tami, in answer to your question a few days ago, here is the link to the site that shows you what Little Big Bread is. Sorry for the delay…) with 2 tbsp light cream cheese, 2 slices of prosciutto and 1/4 avocado.
During the morning, I had some orange and grapefruit segments.
Lunch was my “usual”, kale salad with nutritional yeast, light feta and grapes.
Hey Neva, wanna try my kale salad???
HA! Caught her “mid yawn” on our couch this morning, and couldn’t resist….
During the afternoon, I had the leftover fruit salad that I took to work yesterday and didn’t eat.
I felt like “creating” in the kitchen tonight. I made baked chicken with soy sauce, chili sauce and orange juice. I steamed some broccoli and green beans and served it alongside my “faux pumpkin risotto”.
I based the “risotto” on a creamy pumpkin brown rice recipe I saw on the Whole Foods website a few days ago. Here is the link to the original. If you make it, or anything similar, drop me a note and let me know what you add/subtract/substitute to suit your tastes!
Faux Pumpkin Risotto
- 1 1/2 cup brown arborio rice
- 3 cups low sodium vegetable broth
Cook rice according to package directions until firm. (I cooked mine for 45 minutes)
In a skillet, heat:
- 2 tsp olive oil
- 2 shallots (finely chopped)
- 1 clove garlic (finely chopped)
- 1/2 tsp poultry seasoning
Cook until translucent.
- 1 can pumpkin puree
- Approx 1 cup water
- 2 tbsp tomato paste
- Cooked rice
Stir and heat through until the consistency of risotto.
- Spinach (I had a couple of handfuls leftover in the fridge)
- Fresh sage (sad, overwintered fresh sage from the container on your deck (ok, maybe that’s just me) Dried would be fine too)
- 2 tbsp parmesan cheese
- 2 tbsp nutritional yeast
- Salt and pepper to taste
Heat through and enjoy!
Made 6 servings 3/4 cup each. I worked out each to be 6 WW Points Plus per serving.
If I don’t say so myself, it’s REALLY good.
Now, I’m roasting some vegetables for some roasted veg ratatouille for lunch tomorrow. You’ll see that, and if its good I’ll share my recipe for that too when I post tomorrow. “See” you then…