Today’s cholesterol intake is 119 mg. I finally discovered an oatmeal breakfast I enjoyed with almond milk, Chinese takeaway for lunch and pork peanut patties for dinner.
Finally the milk replacement for breakfast is getting somewhere. Today I blended 32 soaked and peeled almonds with some water and it made a thick, cream white liquid. Reminded me immediately on coconutmilk.
The creamy mixture needed a bit more water to get the normal milk consistency, added them by my cooked. rolled oats and voila: it surely looks like the oats where cooked in milk, and the taste was quite enjoyable, even without honey nor sugar.
However I became a bit overly enthusiastic: I had read that almond milk blends perfectly with strawberries, so I put the rolled oats, almond milk and strawberries in a blender, added some sugar and… that just wont be repeated ever! 🙂
For lunch: roasted pork Chinese takeaway with rice and a few slices of cucumber. I added some extra tomato for veggie. For the roasted pork, we take the highest readings (as this kind of meat looks pretty fat and includes the skin) from fatsecret.com: 4 oz (113 mg) contains 102 mg of cholesterol. The meat portion on my takeaway was 62 gram (about 2 oz), so it contains 56 mg cholesterol. I didn’t eat the skin nor the fat (which ended up to be 18 grams), but I will stick with the estimation of 56 mg cholesterol.
For tea a fresh peach and 10 grams of roasted peanuts. The rest of the roasted peanuts package ended up in the peanut patties.
For dinner: boiled potato with peas, peanut patties and sauce from the meatpan. 75 gram (about 2 and a half oz) pork meat for me (2 patties) and my wife even better: only ate 1 and a half patty and went half an hour on the treadmill. I guess the treadmill was her secret weapon when last time she brought her high LDL levels down. Anyway: only the 75 gram porkmeat = makes up for about 63 mg of cholesterol.
Peanut patties recipe
- 150 gram (about 5 oz) pork meat
- 30 gram (about 1 oz) roasted peanuts (already pealed groundnuts that is)
- 1 teaspoon mustard
- some tomatoketchup
- 1 teaspoon Worcestershire sauce
- small ½ teaspoon salt
- some black pepper
- some more red pepper
- 15 capers
- ⅓ of a normal onion, cut finely
For the peanut patties sauce:
- about half a cup of water
- about half tablespoon of cornstarch
- salt, pepper, Worcestershire, soysauce, tomatoketchup
- Blend the peanuts with the mustard, Worcestershire sauce, salt, black and red pepper. Cut the meat with a knife in smaller pieces, add half and blend, add the rest and blend again.
- With your hands, work the cut onion and capers through the blended meat, divide in 4 and fry 14 minutes (7 minutes on each site) in a non stick pan with some olive oil for cooking.
- Meanwhile stir the sauce ingredients together in a cup and set aside.
- When the meat is ready, take it out of the pan and keep warm on a warm plate. (like putting a plate on top of your boiled potatoes pot after they are cooked, drained and kept warm in the pot) Make sure that the oil in the meatpan isn’t burned black, otherwise you have to poor it out of the pan. Deglaze the pan with a bit of water and add a mixture of water, add the rest of the sauce ingredients, let boil for 1 minute and adjust the taste.
- Put the peanut patties in the sauce and serve.
Total cholesterol intake today: 119 mg cholesterol
- breakfast: 0 mg cholesterol
- lunch: 56 cholesterol
- tea: 0 mg cholesterol
- dinner: 63 mg cholesterol
Happy to see that I can eat takeaway food without going overboard with the cholesterol intake. You just have to make good choices when you order and keep the portions of food that contain cholesterol small.