Thanks for all your comments on my Guy Fieri Halloween costume.  I’ve done famous chefs three years in a row and am stumped on who I should be next year – let me know if you have any ideas! šŸ˜€

I still had leftover roast beef, so I made a hash – 3 oz. roast beef, baby spinach, roasted red pepper, 2 eggs, 1/2 ounce of cheese and a mini bagel for 11 points.  This was super filling!

Even though I was super busy at work, I was able to get out for a walk – gorgeous sunny 55 degree weather!

I took a different path and turned into a subdivision, thinking it made one giant loop back to the main road to my office.  I was enjoying the weather, listening to Pandora, when all of a sudden I realize I’ve walked for 35 minutes and I don’t seem to be getting any closer to the main road!  Um, there were some seriously big houses!

And I found an idea that Tony and I can do for our driveway – not!  Kinda reminds me of Big Fat Greek Wedding movie, doesn’t it?

So I ended up running back the way I came!  It took me 20 minutes to jog the second half of my walk – so it was a total 55 minute walk/jog. šŸ˜€  Luckily all I had to do was heat up my lunch for 3 minutes.

I saw this dish at Marisa’s blog – I knew it was going to the top of my list of recipes to make.  I did leave out the onion, and I didn’t have fresh ginger.  And I also used chicken broth and added a 1 tsp. or sriracha to kick it up. šŸ˜€  I also am not the hugest fan of peas, so I added canned green beans.  And I didn’t have the yogurt too, still delicious though!

Shrimp Korma over Basmati Rice
from Cooking Light Magazine (June 2011)

  • 2 tsp. butter
  • 1 cup chopped red bell pepper
  • 1/2 cup chopped onion
  • 1 1/2 tbsp. all-purpose flour
  • 1 tsp. grated peeled fresh ginger
  • 3 garlic cloves, finely chopped
  • 2 tsp. curry powder
  • 2 tsp. garam masala
  • 1/2 tsp. salt, divided
  • 2 cups vegetable broth
  • 1/3 cup water
  • 1/3 cup coconut milk
  • 1/4 cup diced tomato
  • 1/4 cup frozen green peas
  • 1 lb. peeled and deveined large shrimp
  • 4 cups hot cooked basmati rice
  • 1/4 cup plain fat-free yogurt

Melt butter in a large saucepan over medium-high heat.  Add bell pepper and onion;  saute 2 minutes.  Add flour, ginger and garlic;  cook 1 minute, stirring constantly.  Add curry powder, garam masala and 1/4 tsp. salt;  cook 30 seconds while stirring.  Stir in broth and 1/3 cup water;  bring to boil.   Stir in milk and tomato;  reduce heat and simmer 5 minutes.  Add peas, shrimp and remaining salt;  cook 5 minutes or until shrimp are done.    Spoon 2/3 cup rice into each bowl.  Top with 1 cup shrimp mixture and 2 tsp. yogurt. 

Makes 6 servings.  Calories:  295;  Fat:  5.9 grams;  Protein: 20.1 grams;  Carbs:  39.1 grams;  Fiber:  2 grams.

This one will be repeated again – I am pissed though because somehow I forgot to give my SIL one of the two meals I made – so you may see this again later in the week – sorry Jody!

I worked late – had a boring grilled chicken salad that I prepared just in case.  No time to even take a picture, but you didn’t miss much!  The salad with dressing came in at 7 points.

Stats for Tuesday:

  • 29 points exactly šŸ˜€
  • 55 minute walk/jog
  • average blood sugar 144

I am looking into doing a Paleo diet for six weeks – anyone have any thoughts on the subject?  This plan runs from November 7 to December 19 along with a personal trainer that incorporates strength/core/cardio training – but it would mean grain-free, bean-free, potato-free, dairy-free (fat free feta is the only cheese!), and sugar-free.  (alcohol free – eek!).

I am testing out my first Paleo breakfast this morning – come back tomorrow and I’ll let you know how it is! šŸ˜€