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Trying a new technique to cut down on the oil -- while I was roasting some other things, I put a pan of grated cauliflower that I tossed in a small amount of peanut oil onto the bottom rack of the oven and cooked it, let it cool and then stuck it in the fridge. Tonight I should be able to use just a small amount of oil, high heat and a quick turn in the wok with the other veggies to get it hot throughout.
A raspberry & chocolate parfait nonfat strained Greek yogurt, 2 large 12 grain slices of bread with healthy-style margarine & strawberry preserves and a mug of chamomile tea with a teaspoon of sugar.
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I'll be eating corned beef hash or some such thing.