A few days ago I had the grilled Peanut Butter Jelly Banana Sandwich people seem to eat all the time. It was so good! I just couldn't decide how to cut the banana =p
Last night I made a simple, light and satisfying dinner after being inspired by the take-out chinese food I had this weekend that was way too oily in my opinion.
Seriously, why do people think it's neccessary to drown tiny vegetable pieces in cups of oil? Not only am I pretty sure that most people would appreciate low-fat versions (I don't demand them to be no or low fat, but get the amount right damnit), the restaurant itself would probably save quite some money in the long run if they used 4 Tbsp. less oil for each dish.
Oh well, in that case I'll rely on myself and recreate the dish the way I want it to be. And that would be it:
2 bell peppers, chopped (I used 1/2 yellow, 1 red & 1/2 green)
3 cups chinese cabbage, chopped
1/3 bamboo shoots
2 carrots, shredded
3 scallions, chopped
2 celery stalks, chopped
2 cloves of garlic, minced
salt, a dash pepper
First sautee the bell pepper & celery for 10 minutes, then add the bamboo shoots, carrot and chinese cabbage and under stirring cook for 5 more minutes.
Completely fat free and again, boyfriend and father approved!
I had rice left over and craved something dessert-like, but didn't have anything on hand really so I came up with this. Rice, 3 Tbsp. apple sauce, a squirt agave and a few dashes of cinnamon. And not to forget cashews.