Culinary Adventures, Eats, Recipes
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LBTL Challenge: Day 3

Day 3 Menu

  • 1 bowl of Congee (made with 2 cups of chicken stock, no meat, garnished with a clove of garlic and ginger matchsticks)
  • 2 Peanut butter sandwiches
  • 2 slices of toast with peanut butter
  • Egg fried rice

Today I’m halfway through the 5 day Live Below The Line challenge. I feel good in the morning and at night, but at work, I haven’t allocated enough to eat. This afternoon in the office, I felt lightheaded and dizzy and started seeing stars. Generally, I feel foggy from a couple hours after a meal until the next meal and god help me if I have to do any work that requires a lot of concentration. I wouldn’t trust myself to operate heavy machinery or drive. Luckily, I don’t have to do either.

Breakfast was yummy and the 1/4 cup of rice that sounded like so much yesterday was gone too quick. I ate one sandwich at morning tea and the other at lunch and I was still very hungry so it was a long, long day. After work, I ate an extra 2 pieces of toast that I hadn’t planned for, but I have enough bread left so it’s fine. I even ate one of the crust ends. I don’t know what the fuss is about eating bread ends. It doesn’t taste gross or anything. Especially when it’s covered in peanut butter. Bread ends need some serious PR.

Dinner was a huge portion of egg fried rice. I often make egg fried rice as a quick snack or meal, usually with peas instead of the broccoli I used today. To be honest, I only ate half of this and I plan to eat the rest later tonight. If not, I’ll just pop it in a box and have the rest as a snack tomorrow during work.

This is the longest I can remember going without sugar, dairy and caffeine. I suspect my stomach has shrunk after just 3 days and while I eat small portions, my body wants to eat more regularly. I didn’t need a nap after work today, but I’ll probably go to bed early again. I don’t have the same manic energy I usually have. I feel like I’m trying to run under water.

Yesterday I caught The Koala eating my bread and my peanut butter. Usually I wouldn’t care but this week is kind of a big deal. Anyway, I forgave the peanut butter and took slices of his bread back.

I am tired of water. I know a billion people don’t have access to safe drinking water. Yes I know. Yet the spoilt brat in me just wants a coke or a coffee or even a cup of earl grey tea. I use my thinning sense of humour to get me through the day, gasping aloud with each mug: “Mmmm! Yum! Another steaming mug of hot water!”. Everything makes me laugh right now. I cackle, I hoot, I find it too funny. I laugh until I cry.

My sister reminded me to look after myself. I did the 40 hour famine in high school and stupidly went to netball trials without anything to eat and fainted. It was pretty scary. Before and after blacking out I distinctly remember not being able to read or form words. Even today, I was worried that I might black out on my walk home. I didn’t. Anyway, I’ve got allocate myself more food for the day. 4 slices of bread and a tablespoon of peanut butter was not enough.

If you want to read a really tragic account of a foodie doing the challenge, check out Gather & Hunt’s Courteney Peters’ account of Day 2 here. It’s mind-blowingly, once in a lifetime (for a foodie) tragic.

Simple Egg Fried Rice

1 egg
1 tablespoon oil
1/4 onion
2 cloves garlic
3 pieces of broccoli or 1/4 cup peas
2 cups cooked rice
1 teaspoon soy sauce

Optional: 2 tablespoon of chopped herbs (coriander, spring onion, parsley etc)


  1. Crack an egg into a small bowl and whisk with a pinch of salt.
  2. Heat half the oil in a frying pan and cook egg stirring occasionally. Break egg up into smaller pieces while cooking. When cooked, remove from heat and set aside.
  3. Chop onion and garlic into small pieces. Cut each piece of broccoli into a further 4 pieces. If you are using herbs chop roughly.
  4. Heat the rest of the oil in the frying pan and add onion and garlic. Cook until they start to turn golden, then add broccoli and a few tablespoons of water. Add cooked rice and soy sauce and stir often until rice is cooked through.
  5. Just before plating, stir in the cooked egg and chopped herbs. Salt to taste.


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