Day 10

Exercises were quite tough today. Somehow getting more used to the incline pull-ups but the davincis were still a real killer to me. How high are we supposed to raise our arm? By the third set I couldn't even consistently raise above my waist...

Made tomato bisque with shrimps for lunch today. Since we can't use cream I used bread to thicken the bisque instead (which also helped satisfy the carb requirements). Turned out it was still really salty despite not not putting any salt in it. Wonder if it's the shrimp stock that I used to make the soup. There's a similar recipe here but here's what I did in case anyone is interested:

The full list of ingredients for the bisque (2 servings):

1. Olive oil
2. Shrimps (280g)
3. Tomatoes x 2 (peeled)
4. Garlic
5. Green onions
6. Onion (1/4)
7. Celery
8. 3 slices of bread
9. Chives

Directions:

1. Peel the shrimps and cut them in half (kind of like butterflying). Sautee the shells in a pot for few minutes until they turn pink then add water to the pot. Bring the stock to a simmer.
2. In another pot, heat up a little bit of olive oil, sauté the garlic, green onions, celery, onion for a few minutes. Put in the peeled tomatoes, mash it up and let it cook for a while.
3. Use a strainer to strain in the shrimp stock from the other pot to the vegetables. Tear the bread into 1-inch pieces, put them in, and let it soak (you can add the bread little by little until the soup thickens to the right texture). Use a blender to blend the vegetables and bread together. Add more bread if you want the soup to thicken more.
4. Put the shrimps in and reduce heat to low. They should cook in a few minutes because they have been sliced in half.
5. Sprinkle some chives on top and serve.

For dinner made stuffed bell pepper using Tracey's recipe and it was quite good! Easy to transport too so would make for good lunch to bring to work.

Quite sore today, hope to get the required 8 hours or sleep!