#Preserved Radish Omelette

[buffetlicious]

The Economy Rice (菜饭) takeaway came with a steamed fish fillet drizzled with plenty of fried shallot oil and garnished with spring onions and chilli. A wedge of preserved radish omelette (菜脯蛋) sits in the centre and on the right, stir-fried bitter gourd slices with pork over white rice.

[ark-fork]

Sorry CaiPo, I'm the anon who makes your head go boo-

Caipo is the name of a food made from preserved radish vegetables, it's sweeter than Tongcai. Caipo can be used for porridge and omelette.

Apologies accepted... for now

[tastesoftamriel]

Dear Talviel,

The hour is late as I read your writings, and unfortunately (or fortunately) they have provoked a fiendish hunger! While I can help myself to a cup of tea and cold leftovers , it makes me wonder:

Across Tamriel, what do other people’s do for late night snacks?

Sincerely,

Bongos Velori

Skyrim, Windhelm, Grey Quarter, No. 10 Balmora Street.

Dear Bongos,

Ah, the sneaky late night snack is best when it's easy to make and satisfying at the same time! The following is a list of simple delights you can enjoy at any time of day (but especially at night).

Altmer

The cure to a sleepless night in Alinor is a warm buttered brioche with a cup of chamomile tea. Brioches in Summerset are fluffy and airy, and go wonderfully with a good dab of salted butter, and maybe a slice of indrik cheese or cherry tomatoes. Wash it down with a cup of chamomile, and you'll be ready for bed in no time.

Argonians

If there's one thing Argonians love munching on, it's crickets. Glorious, nutty crickets! A big bowl of roasted crickets seasoned with salt and spices is the ideal way of mindlessly chomping your way into the night. It's filling and actually good for you, but it's a good thing that Black Marsh is poorly lit in this case if you're squeamish.

Bosmer

There's nothing like a big, hot bowl of milk and meat soup before bed, as many a Wood Elf would agree. Leftovers are boiled, and thick timber mammoth milk is added. It's salty and creamy, and thoroughly satisfying. If you're really peckish, it's also good with jerky or bread if you don't follow the Green Pact tightly.

Bretons

There is no better place to raid for a midnight snack than a Breton's pantry, and there are innumerable delights and combinations to be had! But no, we must stay on task! A chive and chevre omelette with black pudding and sausage on the side is an easy meal to fry up, and hits all the satisfaction spots.

Dunmer

While simple and even boring to outsiders, the Dunmer really just enjoy plain boiled or steamed saltrice. Some season theirs with salt and spices, or perhaps some extra ash yam cubes to thicken it up, but this simple meal has been a staple in the Dark Elf diet for hundreds of years and is the ultimate comfort food.

Imperials

Is there anything better than a cup of thick, dark cocoa? I can think of a couple of things, but hot bedtime cocoa is without a doubt one of the best things in life. Traditional Cyrodiilic hot chocolate is made by melting chunks of dark chocolate (and sometimes cinnamon, cardamom or chili powder) into frothed milk and whisking until smooth.

Khajiit

Sugar before bedtime isn't a problem for the Khajiit, some of whom can't get to bed without a pinch of moon sugar! A common late night snack is a bowl of puffed rice drizzled with moon sugar and rice milk. It's simple, delicious, and you can add as much or as little moon sugar as you like!

Nords

Back in Skyrim, nothing beats some bread and cheese, and there are no limits on how it's done! I personally like a thick slice of crusty bread with a good slathering of butter and a few slices of hard goat cheese. If you want to be fancy about it, fry it in the pan for a bit until the bread turns crisp and brown. Yum, is it bedtime yet?

Orcs

One of the most popular foods for Orcs is potato porridge, which is always kept in some amount around the Stronghold. A bowl of potato porridge with smoked bacon bits or preserved sausage, chives, and a couple of sliced radishes goes down a treat and is easy to rustle up late in the evening. Of course, it's often chased down with a mug of ale, if that's your thing.

Redguards

You're always bound to find some sort of pre-made food lying around the Redguard kitchen, ready to be pounced on at an opportune moment. An innocuous jar of brined olives and feta go great in flatbread, especially with a bit of cracked pepper or chutney. I personally like to crumble my feta a bit before digging in!

[rawchefyin]

Yesterday I took a walk and I was thinking to myself "I hate marketing". This was in relation to the launch of my NEW online raw vegan course Penang Food Reimagined. And then my inner voice told me: Well, if you keep saying you hate it, you're gonna have a tough time doing it. Why don't you reframe this? I realised my inner voice was correct. How about looking at it as a fun way to let people know how I can help them make delicious, interesting raw vegan Asian recipes? So that they won't be bored with their raw vegan lifestyle? How about helping others to realise they don't have to miss Asian food just because they want to be raw vegan? Especially since the launch offer gives people the opportunity to save 20% off the regular price. Telling people about it should be seen as good news, not as a chore! So here you go, the Penang Food Reimagined course is launched today and for 4 days, you get to enjoy 20% off the course. So you save 💰. Click LINK IN BIO to enrol now and save. Enjoy making all these diverse Penang dishes the raw vegan way! 💚 Breakfast: Penang Chee Cheong Fun (Rice Noodle Rolls) 💚 Lunch: Asam Laksa (Tangy Rice Noodle Soup) 💚 Dinner: Char Kueh Teow (Fried Flat Rice Noodles) 💚 Supper: Oh Chien (Oyster Omelette) 💚 Snack: Apam Balik (Fluffy Pancake) 💚 Snack: Buckwheat Muar Chee (Glutinous Rice Balls) 💚 Snack: Black Sesame Muar Chee 💚 Snack: Almond Muar Chee 💚 Drink: Ais Tingkap (Window Sherbet) 💚 Condiment: Cheatin’ Choi Poh (Preserved Radish) 💚 Sauce: Chilli Sauce 💚 Sauce: Hae Koh (Shrimp Paste) 💚 Sauce: Hoisin Sauce 💚 Filling: Creamed Corn 💚 How To Sprout Buckwheat 💚 How To Make Irish Moss Paste You'll immediately get: 🔴 A 44-page PDF course booklet containing recipes, photos, tips & techniques on how to make every raw vegan Penang dish taste fantastic. 🔴 Bonus recipe card on fun ways to use the Hoisin Sauce. 🔴 24 Video Tutorials to guide you in recreating the magic of Penang in your own kitchen. Don't miss out. Launch offer ends on 2 January 2022! #rawvegan #rawveganfood #penangfood #veganpenangfood #veganpenang #veganasian #rawveganasian #rawveganasianfood #rawveganasianflavours #rawveganchef https://www.instagram.com/rawchefyin/p/CYGdi9vJQMc/?utm_medium=tumblr

[chen0193]

Teochew Congee at The Hampdens, Nelson. A chilly evening calls for a planned comfort food of Teochew Congee for mine host Aunty Renee and McLyn. Tonight’s Congee is vegetarian. The porridge is a mix of long grain white and brown Jasmine cooked in vegetable stock. Condiments include: salted radish & spring onion egg omelette, green beans & egg, pickled lettuce, preserved bean curd, braised peanut, ikan bilis and garnishes of fried ginger, shallots, spring onion and kombu shoyu sesame oil. In Teochew Congee, the condiments determines the successful outcome. The rice porridge is the vehicle to facilitate the coming together of the salted, fermented and pickled elements. Congee is the perfect comfort food. #congee #teochewcongee #teochewporridge #eggomelette #greenbean #ikanbilis #pickledlettuce #preservedbeancurd #braisedpeanuts #friedshallot #confortfood (at Nelson, New Zealand) https://www.instagram.com/p/BzguuOgJ_nD/?igshid=9z7wat13to0r

[healingtitta]

Gomoku chirashi

Makizushi is generally wrapped in nori (seaweed), but is occasionally wrapped in a thin omelette, soy paper, cucumber, or shiso (perilla) leaves. Makizushi ( 巻き寿司, "rolled sushi"), norimaki ( 海苔巻き, " nori roll", used generically for other dishes as well) or makimono ( 巻物, "variety of rolls") is a cylindrical piece formed with the help of a bamboo mat known as a makisu ( 巻き簾). There is an earlier mention of sushi in James Hepburn's Japanese–English dictionary from 1873, and an 1879 article on Japanese cookery in the journal Notes and Queries. The earliest written mention of sushi in English described in the Oxford English Dictionary is in an 1893 book, A Japanese Interior, where it mentions sushi as "a roll of cold rice with fish, sea-weed, or some other flavoring". The dish was originally termed Edomae zushi as it used freshly caught fish from the Edo-mae (Edo or Tokyo Bay) the term Edomae nigirizushi is still used today as a by-word for quality sushi, regardless of its ingredients' origins. One common story of nigirizushi's origins is of the chef Hanaya Yohei (1799–1858), who invented or perfected the technique in 1824 at his shop in Ryōgoku. The particular style of today's nigirizushi became popular in Edo (contemporary Tokyo) in the 1820s or 1830s. It was not until the Edo period (1603–1868) that fresh fish was served over vinegared rice and nori. The primitive sushi would be further developed in Osaka, where over several centuries it became oshi-zushi or hako-zushi in this preparation, the seafood and rice were pressed into shape with wooden (typically bamboo) molds. In addition to increasing the sourness of the rice, the vinegar significantly increased the dish's longevity, causing the fermentation process to be shortened and eventually abandoned. Vinegar began to be added to the preparation of narezushi in the Muromachi period (1336–1573) for the sake of enhancing both taste and preservation. Narezushi still exists as a regional specialty, notably as funa-zushi from Shiga Prefecture. The term comes from an antiquated し shi terminal-form conjugation, no longer used in other contexts, of the adjectival verb sui ( 酸い, "to be sour"), resulting in the term sushi ( 酸し). The term sushi literally means "sour-tasting", as the overall dish has a sour and umami or savoury taste. Pickling was a way to preserve the excess fish and guarantee food for the next months, and narezushi became an important source of protein for Japanese consumers. When wet-field rice cultivation was introduced during the Yayoi period, lakes and rivers would flood during the rainy season and fish would get caught in the rice paddy fields. The lacto-fermentation of the rice prevents the fish from spoiling. Fermentation methods following similar logic in other Asian rice cultures include prahok ( ប្រហុក), pla ra ( ปลาร้า), burong isda, sikhae ( 식해), and amazake ( 甘酒). The process can be traced back to the early domestication of rice in the Neolithic cultures of China. The fish was fermented with rice vinegar, salt and rice, after which the rice was discarded. Ī dish known as narezushi ( 馴れ寿司, 熟寿司, "salted fish"), stored in fermented rice for possibly months at a time, has been cited as one of the early influences for the Japanese practice of applying rice on raw fish. Sushi is sometimes confused with sashimi, a related dish in Japanese cuisine that consists of thinly sliced raw fish or occasionally meat. Daikon radish or pickled daikon ( takuan) are popular garnishes for the dish. It is often served with pickled ginger ( gari), wasabi, and soy sauce. It is very often prepared with seafood, such as squid, eel, yellowtail, salmon, tuna or imitation crab meat. Sushi is traditionally made with medium-grain white rice, though it can be prepared with brown rice or short-grain rice. It was the fast food of the chōnin class in the Edo period. The inventor of modern sushi is believed to be Hanaya Yohei, who invented nigiri-zushi, a type of sushi most known today, in which seafood is placed on hand-pressed vinegared rice, around 1824 in the Edo period (1603–1867). Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari ( しゃり), or sumeshi ( 酢飯). Sushi ( すし, 寿司, 鮨, 鮓, pronounced or ) is a Japanese dish of prepared vinegared rice ( 鮨飯, sushi-meshi), usually with some sugar and salt, accompanied by a variety of ingredients ( ねた, neta), such as seafood, often raw, and vegetables.

[victorl0]

The best memories are made around the table. 😍😍 Come by Yi Qian (壹仟) Private Dining, helmed by ex-Golden Palace Chef Raymond (荘港明), originated from Hong Kong with over 18 years of fine culinary experience, showcasing his diverse repertoire of masterful skills in over 100 sumptuous dishes. Diners can also challenge Chef Raymond with their very own customized menu upon advance request of 3 days, get cosy and enjoy these fine culinary delights. Featured contemporary Cantonese and Teochew delicacies: 🍲 Stir-fried Shark Fin Soup with Crabmeat, served Superior Stock in Teapot (茶壶汤蟹肉干捞翅) @ S$68 - Pan-fried shark’s fin and fresh crabmeat served alongside a teapot of superior soup that is brewed for over 6 hours using chicken bones and ham. 👍🏻😋😋 🐓 Pig’s Stomach and Chicken in Pepper Soup (招牌原只猪肚鸡汤) @ S$108 - Comprising a whole Kampung Chicken wrapped in a pig’s stomach and boiled in white pepper soup. Limited quantities available, serves 4-6 pax and pre-order at least one day in advance. 👍🏻😋😋 🍝 Wok Hei Fried Kway Teow with Diced Kai Lan and Preserved Radish (玉兰菜脯炒河粉) @ S$18 - Flat rice noodles are tossed with pieces of crunchy preserved radish, kalian and shrimp in a hot wok until it achieves the delightful nuanced flavours of wok hei. 👍🏻😋😋 🍳 Teochew Crispy Yam & Prawn Omelette (鲜虾芋头烙) @ S$24 - An unassuming disc-shaped omelette generously studded with hearty yam wedges and fresh prawns. 👍🏻😋 🥬 Sizzling Kai Lan in Claypot (啫啫香港芥蘭煲) @ S$22 - A relatively simple yet irresistibly mouth-watering combination of kailan, belachan and shrimps. Enjoy this sizzling goodness and head turning fragrance! 👍🏻😋 🦐 Crispy Prawn Fritters (香脆虾饼) @ S$9.80 - Peppered with Sakura prawns and deep fried to golden perfection. 👍🏻😋 🍠 Sugar Encrusted Deep Fried Yam Sticks (返沙芋条) @ S$20 - White sugar is first melted down into a hot sticky liquid that is pour over the nutritious yam sticks. 😍😍😍 📍Yi Qian (壹仟) Private Dining 2 Leng Kee Road # 01-04 Thye Hong Centre Singapore 159086 🕦 Mondays to Sundays: 11.30am to 3pm & 6pm to 10.30pm 📞 6513 6377 #YiQianPrivateDining (at Yi Qian Private Dining) https://www.instagram.com/p/Ccjs6AAB-pz/?igshid=NGJjMDIxMWI=

[tallguycm]

Egg Omelette (Koshihikari rice, pickled radish, chili crisp, mixed herb salad) • Whipped Ricotta (blueberries, preserved Meyer lemon) . . . #eeeeeats #eatstagram #foodstagram #foodlover #foodie #foodaholic #instafood #dailybite #food #bestfood #fooddiary #foodporn #foodaddict #foodgram #hungry #gastronomy #photooftheday #latergram #losangeles #eat #foodpic #nofilter #brunch #sunday #weekend #larchmontvillage #melrose (at Coffee+Food Larchmont Cafe) https://www.instagram.com/p/CcLxYGpvnA9/?igshid=NGJjMDIxMWI=

[pommito]

𝟬𝟰𝟭/𝟮𝟭 𝗦𝘁𝗶𝗿 𝗳𝗿𝗶𝗲𝗱 𝗦𝗻𝗮𝗽 𝗣𝗲𝗮 𝗮𝗻𝗱 𝗕𝗮𝗰𝗼𝗻 𝟬𝟰𝟮/𝟮𝟭 𝗖𝗵𝘆𝗲 𝗣𝗼𝗵 𝗢𝗺𝗲𝗹𝗲𝘁𝘁𝗲 If ubwant your child to empty the plate, try these paired menu First we stir-frying bacon until crispy, then add snap pea and sprouts. Season with light soy sauce or fish sauce and pepper. U canbtouch down in less than 10 min. In the sam pan, add more oil until warm again pour over egg mixture (Chye Poh,  (菜脯 or preserved sweet radish) egg, chooped scallion , either fish sauce or soy sauce is fine, i preferably no season at all, we will all have them with seasoned vegetables. Pan fry the egg untill a little dark golden crispy at the edge and golden soft in the middle. Voila, remove and cut into bite size for serving! #อาหารเด็ก #ไข่เจียว #omelette #rimaseggdishes #rimasrecipes #rimasvegetabledishes #อาหารเด็ก2ขวบ #toddlerfoodideas #lowsugarkids #lowsugar #egg #snappea #bacon #sprouts #ถั่วงอก https://www.instagram.com/p/CNcRoGTs59T/?igshid=ech9i57hv4ii

[snugfood]

TEOCHEW PORRIDGE WITH THE WORKS Teochew style porridge with condiments. Preserved radish omelette , salted duck egg, Fried dace with salted black beans, salted fish and pickled vegetables. This porridge is usually served plain with the accompanied condiments providing a variety of flavours ranging from salty, sweet and also different textures. Don't forget to like👍👍👍and share Snugfood Facebook/Instagram page to get more updates 💖 #snugfood #food paste #penangfood #penangfoodie #foodpics #foodblog #yummyfood #penang #foodproducts #foodpics #recipes #wellness #recipes #wellness #worldfood #foodstagram #foodporn #foodphotography #foodblogger #foodvideos #instafood #travel #culinary#instagood #instagram #instadaily #foodiesofinstagram #foods #travelphotography #travelgram #travelblogger #instatravel (at Cecil Street Market) https://www.instagram.com/p/B9TcvBwpSSn/?igshid=1cz69s8be6y3p

[weightlosschallange]

Chinese preserved radish omelette Delicious Chinese omelette with preserved radish (a.k.a. chai po neng), this is a really quick and easy meal for busy days.

[omnomwithrob]

You just got jammed.

Not a lot of people plan to visit Chicago in January, but on the second weekend of January 2017, that’s exactly what Rob’s mom did. Granted, she wasn’t there to sight-see, she was there for a conference, but still. On Sunday January 15th, we all decided to go to brunch together at a relatively new spot in Logan Square called Jam (http://jamrestaurant.com/).

This is a restaurant by one of Chicago’s most famous chefs, Jeff Mauro (The Sandwich King!), who is notoriously down to earth. I couldn’t believe how affordable the prices were, in spite of the hip brunch fare. The menu looked pretty traditional on the surface, with items like eggs benedict and “egg sandwich,” but closer inspection revealed surprising twists like plum preserves and chorizo pork belly worked into the classics. In the end, I decided to try his take on chicken and waffles, which involved boneless,fried chicken thighs atop a sourdough waffle with greens, pickled radishes and pimenton gastrique. This was one of the better chicken and waffle dishes I’ve had - it managed to be savory from the super tender chicken, spicy from the gastrique, sweet from the syrup, a little fermented from both the sourdough and the pickled radish, and bitter from the greens all at once. Expertly balanced!

Rob had the burrito suiza, which was a far cry from your run-of-the-mill breakfast burrito. It looked dainty, but this buckwheat crepe was chock full of braised beef, topped with giardanera, cheddar cheese, and a sunny-side up egg, and swimming in a smear of tomato crema. It was super meaty and filling for its size; the slow-cooked beef was fall-apart tender, and it was overall such a unique flavor profile for a breakfast burrito.

Lynn had the omelette, which was served with chorizo, onions, piquillo peppers, and tres leches queso, along with a side of greens and grilled cornbread. An interesting merger of southern cuisine with Latin American, what stood out to me the most about this omelette was that those were the silkiest eggs I have ever tasted. I don’t know how they got them like that!

As much as we all enjoyed our entrees, I think the real highlight of the meal was a “signature” dish of the restaurant that we shared on the recommendation of the waiter - the malted custard French toast. I don’t think any of us would have ordered this on our own, but we were so. glad. we. did. This was the silkiest and most custardy French toast, which was cut perfectly by the tangy lime leaf whipped cream. The stonefruit it happened to be served with on that day was cherries, which were the perfectly sweet complement to the sharpness of a sprinkling of pink peppercorn. It was the best French toast I’ve ever had in my life.

We absolutely loved our meal at Jam - I would give it my highest endorsement for a delicious brunch, even before taking into account how surprisingly affordable it is, what with its celebrity chef and Michelin recognition. Rob and I will definitely be back - I’d like to think we’d try a greater selection of the menu, but I have a feeling we just might end up with two orders of that French toast.

Caroline

[rawchefyin]

LESS THAN 24 HOURS LEFT! 🎉LAUNCH Offer at USD60 instead of USD75 (valid till 2 January 22) In this raw vegan Penang Food Reimagined course, you’ll discover: ✅ How to make the essential sauce for Penang Chee Cheong Fun without the need for fermented shrimp. ✅ A much simpler way of making Choi Poh which works wonderfully in your Char Kueh Teow & Oh Chien recipes. ✅ How to use an "urban hippie" ingredient that will result in a thick, fluffy Apam Balik (Asian pancake) which will leave you dreaming about it all day, pg. 14 ✅ A clever trick on how to make a raw vegan egg for your Penang dishes. Only 3 ingredients, that's it. ✅ A powerful "twist" on coming up with the one of the most popular street food snacks in Penang - Muar Chee. You'll be surprised how the texture is so close to the traditional version, without any nasties. ✅ How you can easily recreate this epic drink that has been around in Penang for more than 100 years! ✅ The one ingredient that you might have never thought of to include in your Char Kueh Teow sauce which will make a world of difference. You get ❤️ A 44-page PDF course booklet containing recipes, photos, tips & techniques on how to make every raw vegan Penang dish taste fantastic. ❤️ Bonus recipe card on fun ways to use the Hoisin Sauce. ❤️ 24 Video Tutorials to guide you in recreating the magic of Penang in your own kitchen. Enjoy making all these diverse Penang dishes the raw vegan way! 💚 Breakfast: Penang Chee Cheong Fun (Rice Noodle Rolls) 💚 Lunch: Asam Laksa (Tangy Rice Noodle Soup) 💚 Dinner: Char Kueh Teow (Fried Flat Rice Noodles) 💚 Supper: Oh Chien (Oyster Omelette) 💚 Snack: Apam Balik (Fluffy Pancake) 💚 Snack: Buckwheat Muar Chee (Glutinous Rice Balls) 💚 Snack: Black Sesame Muar Chee 💚 Snack: Almond Muar Chee 💚 Drink: Ais Tingkap (Window Sherbet) 💚 Condiment: Cheatin’ Choi Poh (Preserved Radish) 💚 Sauce: Chilli Sauce 💚 Sauce: Hae Koh (Shrimp Paste) 💚 Sauce: Hoisin Sauce 💚 Filling: Creamed Corn 📽️You get How-To Videos as well as a comprehensive PDF course booklet with step-by-step written instructions for all recipes. GET IT NOW before the 20% off offer ends ➡️ https://rawchefyin.gumroad.com/l/penang/linktree https://www.instagram.com/p/CYOJkcRpBfY/?utm_medium=tumblr

[choochoo-ca-chew]

Preserved Radish Omelette | 菜脯蛋 (CàiPǔDàn / CàiBòNēng)

A Taiwanese/ Hakka classic. Preserved radish omelette is a fast, simple dish that goes SO well with rice. It’s salty, flavorful, eggy, fluffy, juicy, it’s all the things and kids LOVE it. Preserved radish omelette can be made with just two ingredients, but I like to add green onions to it.

(more…)

[chen0193]

S E D A P Lyn the architect is up from Nelson. As she’s vegetarian, Uncle needed to take her next level up and go Malaysian vegan for lunch at E-PACS SuperMart Cafe. We had Chwee Kueh to start, steamed rice cakes topped with preserved radish (chye poh). It’s a favourite of mine and Lyn took to it like a real connoisseur. E-PACS have a new dish for 2019, Curry Cheong Fun. It’s a famous KL speciality, this vegan version has the rice noodle rolls (Cheong Fun) in curry sauce, topped with crispy rice vermicelli in tofu skin wrap. This is served with pickled green chilli, the perfect accompaniment. Lyn was very happy with her vegan Nasi Lemak, discovering vegan options for the traditional egg omelette, and fish slices, all made from tofu skin. The “fish” had nori for skin. The “lamb” rendang was created with TVP and the “Ikan bilis” from gluten. The nasi was perfectly Lemak with coconut cream and fragrant with pandan. The kitchen didn’t stint on the wok fried peanuts, with skin on + slices of cucumber. As we say, sedapnya! Have to get Lyn to teach me how to say delicious in her Scottish accent, aye. #vegan #malaysianvegan #epacsvegetariansupermarket #epacs #nandinaave #easttamaki #chweekueh #currycheongfun #nssilemak #sedap #instavegan (at E-Pacs Vegan & Vegetarian SuperMart NZ) https://www.instagram.com/p/BszdNAVFw7V/?utm_source=ig_tumblr_share&igshid=1wi31qmeh0p5x

[f-fibro]

Oct 8

Fatigue is ongoing, not sure if it’s due to alternating days of Lexapro or changing my probiotics. Or could I be doing too much at the gym? I'll monitor and find out. Anyway, I finished Walking With Peety: The Dog Who Saved My Life and really enjoyed it! And I'm on my second day without my ankle guard and so far so good! :) Hope the ankle holds up.

Breakfast: Pineapple, coffee, iced coffee

Workout: Walk // pilates reformer beginner // elliptical // incline walk

Lunch: Preserved radish omelette, red curry veggies and tofu // blueberry juice cheezo

Dinner: Leftovers from lunch // mini magnum ice cream bar found in freezer (feeling bad about this)

Snack: Banana

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Reading: The Stress Solution: The 4 Steps To Reset Your Body, Mind, Relationships And Purpose // National Geographic Complete Guide to Pet Health, Behavior, and Happiness

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Meds: Alzytec, Lexapro, Lyrica 150mg

Supplements: Thorne Meta-fem x4, Now Foods Acetyl-L Carnitine 500mg, fish oil, GreenLife Probiotic Pearls Acidophilus, Thorne Ferrasorb, Blackmores Sleep Sound Formula, Now Foods Betaine HCL 648mg, Now Foods L-Glutamine 500mg