Lunch was chicken stir-fly on brown rice. It had carrot, zucchini, bell pepper and cashew. The chicken was marinated over night in soy sauce, rice vinegar, and rice wine. By using a non-stick pan, I did not have to use any oil to sauté the chicken, and the natural juice and fat from the chicken sautéed the rest of my ingredients. I learned from Bal Arneson, who taught a class at Dirty Apron, that chicken should be sauté as dry to avoid boiling the chicken in the sauce or its own juice. Sauce was added at the very end: soy sauce, mirin, oyster sauce, rice wine, home make chicken broth, sesame oil. Looked and tasted delicious. This meal needed more fiber, but my fridge is empty.
After gym, I head out to meet Jean for do our "homework" for the chocolate making course. We have to taste 3 more flights of chocolate (9 different bars). Life is so hard. 9 little bite size chocolate later; we were hungry. Jean started tempting me to buy some pre-made soup from Whole Food. They smelled amazing and I was starving. I bought an apple and wolfed that down.
Aluminum foil = no dishes. Yey!
Kale was easier. Steam + lemon juice + salt = done. A little over cooked, but still edible.