B: Fruit cup and unsweet tea: 50 cals
L: Buffet meal: Wonton soup (minus half the wonton and none of the filling) green beans, mushrooms, broccoli, carrots, and about 3 bites of meat: 300-400 cals?I have NO idea.
D: About half a cup of the veg salad I made yesterday: 30cals
WHICH I realized I never posted! So, it is actually at the bottom of this post.
In other news, Chinese buffets are awful places.
Duh, I guess. But really...
I haven't actually been to one since college, when I was FAT fat, and I forgot how AWFUL they are. It's a buffet of despair. Cheap, sub-par food, an outdated visage, hefty customers, and guilt on every person's face.
My own included. And the bulimic inside of me was longing so desperately to go back for plate after plate after plate and then go throw it all up in the bathroom. If I had been alone, I would have done just that.
I hate buffets in a group environment. I love them when it's just myself and the hubby because he doesn't care what I eat, and I can pick at anything that looks healthy. But in a group, everyone always examines your choices, talks about trying everything, and looks at what you eat.
And the looks at my plate were questioning tonight.
Noel can keep her issues to herself. When it came time for dessert, she had to be talked into it, and it was OBVIOUS she wanted it. I don't even WANT these things anymore. The stress is too much for me and it becomes not worth it.
Speaking of stress, this weekend we're going to my mom and dad's house. It will be a nice getaway, and I'm excited because I'm getting some plants from my grandmother for our yard AND a birdbath!
My only concern is that sometimes it's hard to control the eating that much at the rent's house... My mom and dad thing food equals love and that I'm too thin so food gets pushed on me a LOT. And I probably won't get to blog that much.
However, I'm trying to use this weekend as a motivation. I plan on weighing myself tomorrow morning and then when I get back. It would be awesome to see a scale dip, so we'll see!
Anyway, here's the recipe (also added to the link on the right navigation, as usual), and I hope you all have a fantastic weekend!
Greek Antipasto Salad
3-4 medium sized zucchini
1/2 red bell pepper
4-5 medium sized tomatoes
1 12 oz jar marinated artichoke heart quarters
1/4 cup fat free Italian dressing
About 6oz reduced fat Feta cheese
Dice the zucchini by cutting it into quarters lengthwise and then cutting into about 1 inch thick pieces. Toss them with some garlic salt and then sautee covered on medium heat in a non-stick pan about 15 minutes or until the zucchini is soft on the outside but still a little crisp inside.
Finely dice the red pepper and cut the tomatoes into large chunks and add to the zucchini. Cut the stems off of the artichoke heart quarters and add them to the vegetables along with the salad dressing and feta cheese.
For best results, let marinate at least an hour before eating.
This recipe makes a huge amount though, so you may want to cut back the portions a bit.
This recipe yields approximately 60 calories per cup, depending on product selection.
It's absolutely delicious.