521 calories and I probably won't finish it all at lunch today. Any tips to reduce sodium without reducing flavor would be appreciated. Not included in my tracking is red pepper flakes, garlic powder, and black pepper
For the congee, I tried blending the rice and water this time to make it cook faster and it worked well. (Just be careful not to seal hot foods in a blender. It can explode and burn you.) I don't have the ratios for congee, I just kept cooking it and adding water until I was happy with the consistency. Remember that it will thicken as it cools! I also probably ended up using less oil than I tracked because I patted my veggies after cooking them but I didn't want to guess
by not_now_reddit