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When you decide to go on a diet one of the primary things that you will learn is that it is important to record what you eat during the day. Keeping a food journal helps you determine the foods you are eating as well as the foods you are not eating. For example, after keeping a food log for a few days, you might see that you are not taking in very many vegetables but that you are consuming lots of sugar and bad carbohydrates. When you write everything down you can see which parts of your diet must change as well as have a lot easier time figuring out what kind and how long of a workout you need to do to shrink your waist line and burn the most calories.
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Record your spirits whenever you eat. This helps you determine when you use foods to help soothe emotional issues. It will even identify the meals you decide on when you are in certain moods. Lots of us will reach naturally for processed food when we feel disappointed or angry and we are more likely to choose healthy options when we feel happy or content. Paying attention to what you reach for when you are upset will help you stock similar but better items in your house for when you need a snackyou could also start talking to someone to figure out why you cure moods with food (if that is something that you actually do).
We hope you got benefit from reading it, now lets go back to lunch at home! summer vegetable curry recipe. You can have lunch at home! summer vegetable curry using 13 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Lunch at Home! Summer Vegetable Curry:
- Get 150 grams of Ground pork.
- Take 1/4 of Kabocha squash.
- Prepare 1 of Zucchini.
- Take 1/2 of Paprika.
- You need 8 of Okra.
- Prepare 1/2 of Onion.
- Prepare 1 of Potato.
- Prepare 1/2 box of Instant curry roux.
- Provide 650 ml of Water.
- You need 1 of Bay leaf.
- Provide 1/2 tbsp of Oyster sauce.
- You need 1 tbsp of Olive oil.
- Provide 5 of bowls' worth Plain cooked rice.
Steps to make Lunch at Home! Summer Vegetable Curry:
- Slice the kabocha squash and zucchini into 8 mm sections, and cut the paprika into 2 cm strips. Cut half the amount of kabocha pieces into small bite-sized pieces..
- Parboil the okra in salt water, and chill in ice water. (To make them bright green.).
- Cut the onions into wedges, slice the potatoes into 8 mm half moons, and 4 of the okra into halves..
- Heat olive oil in a pot, fry the ground beef, then add vegetables (omitting some for garnishing) and continue to fry..
- Add water, the halved okra pieces, and simmer until tender..
- Remove from heat and dissolve roux blocks. Return to heat and simmer briefly, add oyster sauce, then it's ready!.
- Wrap the vegetables for garnishing in saran wrap and precook in the microwave at 600 W for 1 and 1/2 minutes, then fry in the pan to brown both sides on low heat. (No need to precook the okra in the microwave.).
- Transfer to serving dishes, and bon appetit!.
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