0314 March, Going Out, Low Carb, Stuff I Made

5th March: Porta Porta + Cuppy Egg + PB Nutella Pretzel Crust Brownies

9.25am-9.30am: 1/2 egg (0.3g) + 1 egg white (0.2g) + 1/4 cup broccoli (1g) + eggplant + 1T onion + some tomatoes (1g) + 1t oyster sauce (0.6g) + 1/2 slice cheese (0.5g)

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9.30am-10am:
– a bit of almond butter
– 10min XO sauce
– 1 hugeass strawberry
– 1 chewing gum

11.45am-12.30pm:
– 5 cola pork ribs :OO (600kcal, 30g)
– broccoli
– 1 hugeass strawberry

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7.20pm-8.20pm @ Porta Porta:
– antipasti: peppers + eggplant + mushroom

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– 3 battered fried squid
– a bit of caprese salad

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– 3 cold squid
– 5 clams
– 2 prawns in tomato cream garlic sauce
– $12.50 eggplant Parmesan

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– some beef

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– chicken with mushroom cream sauce

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~
Cuppy Egg

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~
PB Nutella Pretzel Crust Brownies: (8×8)
—Pretzel Crust—
– 1.5 cups pretzel (before being ground)
– 60g melted butter
– 3T brown sugar

Instructions:
1) Grind pretzels in blender.
2) Add brown sugar, blend.
3) Add melted butter and stir until it comes together.
4) Press into an aluminum foiled 8×8 pan.
5) Bake for 15-20 minutes.

—Brownies—
– 113g melted butter (1/2 cup)
– 160g sugar
– vanilla essence
– 2 eggs
– 90g PB & Nutella (I used 71g + 19g)
– 64g flour (1/2 cup)
– 50g cocoa powder (1/2 cup)
– 1/2t baking powder
– 1/4t salt

Instructions:
1) Melt butter in microwave, 45 seconds.
2) Whisk in sugar + vanilla essence.
3) Whisk in eggs.
4) Stir in PB + Nutella.
5) Sift in dry ingredients.
6) Stir until combined.
7) Bake in preheated oven (180°C) for 30-40min.

Taken from: http://bakingdom.com/2012/04/nutella-pretzel-brownies.html

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