Today was planned in advance, allowing me to have steak and more of the mozzarella cheese. I made Nigel Slater’s Thai soup with poached chicken that I had left-over. Fresh chiles aren’t that easy to get so I put in three tiny chinese chiles that I bought in London’s Chinatown and then sprinkled a bit of chile powder on top before serving. It was actually a lot more chicken than the recipe called for so the soup was higher calorie than it should have been – but still within limits.
Or it would have been, if I hadn’t inhaled one of those tiny chiles. I knew they would be really spicy and I had no intention of eating one – but then I suddenly had a spoonful of soup and my mouth was on fire and my eyes were full of tears. I’m really no stranger to spicy food but this was insane. I ran to the kitchen to find the fullest-fattiest milk I could find (I’d have gone for cream if it was drinkable!) and poured a glass to try to quench the flames. It was in the back of my head that this was going to completely ruin my calorie counting for the day and I did try to go slow, swirling around my mouth. But honestly, NEVER have I felt such burning (and bear in mind I grew up near the US/Mexican border).
In the end, I measured it by what was left in the bottle and it seems I had half a litre of full fat milk. Argh.
I thought about reorganising things to try to make up for it but I knew the milk would not fill me up at all and I decided in the end that simply not writing off the diet for the day was going to be good enough.
On the bright side, I took a photo :)
62.5g mozzarella (half a ball)
a handful of basil leaves
1 tablespoon olive oil
salt and pepper
140g beef steak
Break off the ends of the asparagus. Slice them into approx. 1 inch long pieces.
Drain the mozzarella. Chop up the mozzarella and the tomato. Slice the basil leaves, leaving aside two whole leaves for garnish. Mix everything with 2 tablespoons of oil, the vinegar, and salt and pepper.
Heat one tablespoon of oil and season the asparagus with salt and pepper before mixing into the oil and roasting or frying for 5-7 minutes. Grill the steak – one to two minutes per side. Mix the roasted asparagus in with the tomato and mozzarella mix. Serve the steak surrounded by the salad mixture and place a basil leaf on top. Serve.
|Meal||Food | Drink||Calories|
|Mozzerella (half ball)||150|
|1 tbsp olive oil||119|