How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Monday, eat the meals that will be posted on Sunday. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier. Welcome to OnlineHealthReview who is now Following.
New Hampshire, my home state, is proud of its “First In The Nation” status. What that means is that we hold the first primary election of the presidential primary season in the USA. [For those of you overseas, the candidate who wins the most state primaries is usually the one who receives the nomination from his/her party to be the candidate to run for the presidency. This is not parliamentary politics!] Today we celebrate other New Hampshire ‘firsts.’ On June 21, 1788, New Hampshire became the ninth state to ratify the US Constitution, which made the Constitution the law of the land. Other states quickly fell in line, and our Federal Government was established. Also, on June 21, in 1805, the Great Stone Face [later called the Old Man of the Mountain] in Franconia Notch was first seen by European-heritage people. This rock profile became the geologic symbol of New Hampshire and was a famous tourist site. When the rock cliff collapsed in May, 2003, it was a sad day. Our older son, in Michigan for Grad School, was approached by another student who said, “Sorry to hear about your Old Man.” Our son wondered why the other lad knew something about his father that he didn’t know! As for the Old Man, sic transit gloria mundi.
For today’s meals, we feature two recipes from one of New Hampshire’s premier chefs, Hayden Pearson from Greenfield, NH. He was an executive chef in New York and had a well-read column in the Boston Herald. We love his cookbook, full of local recipes and musings on rural life. Both the breakfast and the dinner are based on his recipes.
Rhubarb Pudding: 273 calories g fat g fiber g protein g carbs mg Calcium PB GF – if using GF flour Hayden Pearson has a wonderful dessert called “Blanche’s Super Rhubarb Pudding” in his iconic Country Flavor Cook Book. This is a scaled-down version that is fit for breakfast: slightly tangy, lightly sweet.
6 Tbsp cooked, mashed rhubarb 1 two-oz egg + 1 egg white 1-1/2 Tbsp sugar 1 Tbsp flour + 1 Tbsp cooked oatmeal OR 2 Tbsp flour OR 2 Tbsp white whole wheat flour 2 Tbsp milk ½ tsp baking powder 1 slice Canadian Bacon [½ oz back bacon] blackish coffee or blackish tea or lemon in hot water 5-6 oz fruit smoothie, green smoothie or natural apple cider
Cut up 1 cup rhubarb and stew it in a little water. Drain thoroughly and mash. Measure what you need and save the remainder for another use [add it to a fruit smoothie]. Whisk the egg and white, then add all the other ingredients [but not the bacon!] Spoon into a baking dish which has been sprayed with non-stick spray. HINT: I did all this the night before. A real time-saver. Bake at 350° F. until the batter is firm to the touch, about 15 minutes. While the pudding bakes, cook the bacon and prepare the beverages. Delicious.
Red Flannel Hash: 249 calories 9.2 g fat 1.9 g fiber 12.6 g protein 17.8 g carbs [16 g Complex] 43 mg Calcium PB GF This is a venerable New England farm meal, with the recipe coming from Hayden Pearson’s Country Flavors Cookbook.
1 cup cooked diced beets (1/3” dice) 1/3 cup diced potatoes (1/3” dice) ¼ cup diced onions 2 slices Canadian Bacon/back bacon, diced one 2-oz egg
Cook, peel, and dice the beets and set aside to cool. [HINT: do this the day before] Peel and dice the potatoes. Put into a pan of tap water and put the pan on the burner. Turn on the heat and let the pan sit, uncovered, for 10 minutes or until the water starts to boil around the edges. Take off the heat and leave potatoes to cool in the water. Then drain and set aside. Dice the onions and bacon. Spray a saute pan with non-stick spray and add the Canadian bacon. Cook it as crisp as you wish, or not so crisp. Remove the bacon and set aside. Add the onions with 2-3 Tbsp water, and cook until the onions are transluscent and the water is mostly gone. Now put the potatoes in the pan with the onions, add salt and pepper to taste. Stir until the potatoes are cooked. Add the beets and bacon to the pan and continue to cook until heated through. Meanwhile, fry the egg: sunnyside-up or over easy as you prefer. Plate the hash and top with the egg. Ahh, good country dining.
Ingredients for next week: breakfast, single portion
|Next week, I will offer breakfasts||1.5 two-oz eggs|
|for Fasters who don’t like eggs.||broccoli + tomato|
|choose one!||cottage cheese + Parmesan cheese|
|Whatever you need for your smoothie||Whatever you need for your hot beverage|
|Whatever you need for your hot beverage||Whatever you need for your smoothie|
|Next week, I will offer breakfasts for||65-calorie corn tortillas|
|Fasters who don’t like eggs.||cheddar cheese + chicken breast|
|enchilada sauce [1 cup = 75 calories]|
|Choose a dinner from the archives||carrot|
|Sparkling water||Sparkling water|