Today we found a delicious basil vinaigrette dressing recipe and had a total cholesterol intake of 112 mg from pork meat.
The usual breakfast: cooked organic rolled oats with almond milk and sugar. My wife ate some coconut rice but she doesn’t take almond milk with her rolled oats. Just cooking the oats in water really isn’t my favorite. Unless you blend it afterwards to make oatmilk, I am not really keen in simply cooked rolled oats.
For lunch: a delicious Chinese noodle dish: fried kway teow but without the usual egg, nor cockles, nor prawns. My wife made this flat rice noodle dish with lots of bean sprouts, some green leaves and pork meat: 50 grams/person or about 42 mg cholesterol/person.
For those, like me, not used to eat rice without sauce: mashing the curry patties and mix them through the rice makes for a quick dinner idea and turns the taste of the rice quite nice for my liking 🙂 Total cholesterol in the meat left overs: an estimated 70 mg.
For the mixed salad, we made a delicious vinaigrette: click here for the basil vinaigrette dressing recipe. Something different than the usual olive oil – lemon dressing, which makes the daily salad much more delicious.
Total daily cholesterol intake:
- Breakfast: 0 mg cholesterol
- Lunch: 42 mg cholesterol
- Tea: 1 banana = 0 mg cholesterol
- Dinner: 70 mg cholesterol
Only 3 winning recipes in 2 weeks (curry pork patties, almond milk and today’s vinaigrette). Like we said yesterday, we need to bring some variation into our diet. Much to my surprise an easy different salad dressing did make quite a difference to the normal mixed salad vegetable bowl.