Day 9

Easter Saturday,  Got into the spirit of  Easter and made some Hot Cross buns,  with Organic whole meal flour, have never used the oven in the kitchen, managed to work out the settings and the end result was okay, my room mate pointed out they where a little burnt, slightly darker than they should be, trial and error using the oven.

Breakfast played around with Polenta,( Corn Meal)  I will  try where ever possible to include recipe's for other PCP to follow.  Poached egg  on polenta with oregano, spinach, avocado, sauteed red peppers and onions, cooked in a  fry pan with olive oil spray from the can.

Polenta 150 gm
water 500 ml
oregano a few flakes
bring water to boil, add polenta and stir with a whisk to avoid the mixture getting lumpy, turn heat down and  keep whisking until it sets, the mixture will become like a thick custard texture. Once cooked remove from pot and store on a flat tray.
You can use the polenta for another meal, once you know your portions you can cut to size and reheat in non stick pan or grill on the bbq.

After Brekkie, it was prep time and portioned my fruit and  for the next 2 days, then it was time to bake the Hotcross buns.

Lunch veggies, steamed chicken breast and bean salad broccoli, tomato, onions and fresh lemon.

headed to Yokohama with Richard G and Lori, met Patrick and did the work out,  had no idea what to do with the rubber bands, soon learnt how they work, I was in a lot of pain hurt my lower back yesterday, got thru the exercises and headed back to tokyo.
Dinner steamed cod fish fillet., Quinoa and veggies  I  sliced up some lemon grass to infuse the water added a few drops of toabsco to the fish to give it some extra spice and tang.

Its saturday night, its raining cats and dogs outside, I am too knackered to go out, the bean  bag is calling me. 


Tony