Saint Lucy’s Day

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.

December 13 is one of our favorite days. I read the Swedish legend of Saint Lucy when I was in 6th grade and was charmed by the idea of a daughter taking breakfast in bed to her parents while wearing a wreath of candles in her hair. So I made a white robe [my mother never asked where that sheet went], and a pine-cone wreath, and wrote some new words to the tune of “Santa Lucia” — and the rest was history.  Saint Lucy visited our house annually when our sons were little [a new song was written then], and she will make an appearance this year too.  We devote the evening to decorating the Christmas Tree while enjoying an easy-to-eat dinner. It is possible to have a family celebration and still remain on the Fast Diet — try these menus.  Or, change your Fast Day to the day before the festival day or the day after.                                                                                                                     Since the original Lucy/Lucia was born in Sicily, we’ll prepare eggs with the flavors of that island.  For dinner we move to the Baltic region with a meal that followers of her northern version would recognize.

Sicilian ScrOmelette:  298 calories  11 g fat  2.4 g fiber  19 g protein  31 g carbs 290 mg Calcium PB GF  A protein-packed salad meets eggs for breakfast.Sicilian ScrOmelette

1-½ two-oz eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week.                                                                              ¼ oz salami sausage                                                                                                                                             ¼ oz mozzerella                                                                                                                                                         2 Tbsp chopped wild greens [ex: dandelion] or arugula                                                                          blackish coffee or blackish tea or lemon in hot water                                                                               5-6 oz green smoothie or fruit smoothie or unpasturized apple cider

Chop the sausage, the cheese, and the greens, and combine them gently. Heat a well-seasoned cast iron or non-stick pan and spritz it with oil or cooking spray. Whisk the eggs with salt and pepper, then pour into the heated pan. As the eggs set, sprinkle the sausage mixture over the eggs. Scramble or fold as an omelette and enjoy with the beverages of choice.

Herring Salad:   278 calories    6 g fat   6.8 g fiber  16 g protein   24 g carbs   103 mg Calcium PB GF     Luchöw’s Restaurant will live in memory as long as a certain generation still breathes. And there was a lot to remember about it: the decor, the old-world service, the menu. Not a hokey tourist trap – it was the genuine article. This is one of their fine Old World recipes. NB: if you take a MOIA anti-depressent, be aware that herring has high amounts of tyramine. 0-41 -1/2 oz herring marinated in wine, drained                                                                                                                   1/4 cup beets, cooked, cooled and diced                                                                                                            1 -1/2 oz apple, peeled and diced                                                                                                                       1/4 cup white beans, drained and rinsed                                                                                                       1/2 hard-boiled egg, sliced                                                                                                                                     2 Tbsp onion, minced                                                                                                                                          1/2 oz dill pickle, chopped                                                                                                                                    pinch sugar   +  2 tsp vinegar, or more                                                                                                                1 cup lettuce, shredded

Whisk the vinegar and sugar in a bowl until the sugar dissolves. Add remaining ingredients and toss gently until everything is well-incorporated. Taste to see if it needs more sugar or more vinegar. A herring-lover’s delight.

Ingredients for next week:

Breakfast, single portion

Search the Archives for a new Bob’s Red Mill 10-Grain Cereal
     favorite breakfast. cottage cheese   +   nutmeg
maple syrup    +  cinnamon
blueberries or raspberries
Whatever you need for your smoothie Whatever you need for your smoothie
Whatever you need for your hot beverage Whatever you need for your hot beverage

Dinner, single portion:

Search the Archives for a new Haggis filling [Spicy II, 12-Sept-2018]
           favorite dinner. rice spring-roll wrappers
lettuce  +  carrot +  cherry tomatoes
flavorful oil  + good vinegar
Sparkling water Sparkling water

Emily Dickinson

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Thursday, eat the meals that will be posted on Wednesday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.                                                                                      Welcome to FoodStories who is now Following.

If you were to list New England poets, Emily Dickinson would be right up there. And yet, no one heard of her work until after she was dead.  The Belle of Amherst Massachusetts was born on 10 December, 1830, smack-dab in the middle of a cultural revolution. In religion there was the Second Great Awakening. In politics, there was the growing abolitionist movement. In literature, there was Emily Dickinson penning poems in obscurity as she baked [one poem written on a chocolate wrapper] or cleaned [one poem written on the label for silver polish]. She kept house for her lawyer father and brothers and, according to legend, hardly ever went further afield than the garden of the family home. Her correspondence took her far away as she wrote to distant friends. After her death, her sister had her poems published, leaving readers bemused and/or excited by her verse.  In 1955, her collected works and her letters were printed and Emily Dickinson were rediscovered by an enthusiastic audience.  The poem that haunts me the most is The Bustle in a House, one of her most approachable poems about death. Dickinson wrote that she thought in a ‘New-England-y’ way. So true.                                                                                                                        Emily Dickinson did the cooking in the household, and I approve of good food made from scratch.  When she wrote to her ‘mentor’ H.W. Higginson describing her cooking for the household, she said, “People must have puddings.” In that spirit, breakfast is based on a French pudding, the flameuse which Emily would have liked.  And dinner is an old New England favorite.

Cherry Flamusse:   291 calories     5.3 g fat    2.2 g fiber   15.4 g protein   46.7 g carbs [34 g Complex]  316 mg Calcium   GF – if using GF flour   This breakfast custard is borrowed from the dessert section of the cookbook, and it works very well either way! It is similar to a clafouti, but simpler. Served with cherries or any fresh fruit, it is sure to be a hit. HINT:This makes enough for 2 [two] servings: share with a a friend or save the rest for a future breakfast or dessert. [Without the morning beverages, the dessert has 177 calories.]Cherry Flamusse

2 two-oz eggs                                                                                                                                                                     6 oz milk                                                                                                                                                                   4 tsp flour OR tapioca flour                                                                                                                                    1.5 Tbsp sugar                                                                                                                                                         10 sweet cherries, pitted                                                                                                                                      ½ clementine                                                                                                                                                                                                              blackish coffee or blackish tea or lemon in hot water                                                                                  3 oz  green smoothie or fruit smoothie

Spritz 2 ramekins [or an oven-proof dish with 1.5 cup capacity] with non-stick spray. Cut the cherries in half and arrange on the bottom of the dish. Whisk eggs until foamy, then add flour and sugar, whisking until there are no lumps. Stir in the milk and pour the batter over the cherries. Bake at 375 F. for 20 minutes. Turn the flamusse out of the dish so that the cherries are on top. Plate with the clementine sections, serve with the beverages. You won’t believe this is a ‘diet.’

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.Red Flannel Hash

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 lots of salt and pepper to taste

Cook, peel, and dice the beets and set aside to cool. [HINT: do this the day before]  Peel and dice the potatoes. Put potatoes 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. Country dining.

Slow Days: Apple-Chicken Crepes

People who are new to Fasting often pose the questions:  “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?”   To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’   This feature will appear sporadically.                                                                                                                              Now for the answers.  Can you really eat ANYTHING you want on a Slow Day? Not really. If you eat too many calories every Slow Day, you will not lose weight.  There are many questions asked on the FastDiet Forum which tell the tale.  But once in a while your can splurge, as long as it isn’t every day.  For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet.  As for how we eat,  an example follows.

Remember those crêpes we made last month?  [November 10, 2018]  Here’s a delicious way to use some of them. The recipe is from Brittany Gastronomique by Kate Whiteman.Apple-Chicken Crepe recipe

Having had on hand some chicken meat, some apples, and some crêpes — we couldn’t resist having a go at this recipe.  It was our 2nd time of cooking it.Apple-Chicken Crepes, miseAs you can see, the chicken was already cooked, so this was extra easy to prepare.  The chicken/apple/cream/honey/cidre were combined as per the recipe.  The crêpes, previously prepared and thawed, were gently heated before using.  Fill the crêpes and serve!Apple-Chicken Crepes, platedêServed with a simple salad, the meal is excellent.  Add a honeyed cidre called Chouchenn from the Iles de la Madelaine and it is ambrosial.

St Nick

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.

In art, Jolly Old Saint Nicholas has evolved physically over the many years since he was born in the 3rd century in what was then Greece but is now Turkey.  As early as the 4th century, he was shown as a normally-sized, generic bishop.  And it was the same in the 1600s in England, where celebrating Christmas was frowned upon. When we get to the 1800s the Good Saint, as depicted by Thomas Nast in 1881, looks like a man who should try the Fast Diet.  So does the Coke-swilling Santa of the ads beginning in the 1930s. “Miracle on 34th Street” in 1947 had him slimmer.  Have you seen the ‘picture’ of Saint Nicholas, as determined by a forensic pathologist? He looks a little healthier. Santa today is still depicted as chubby, if not fat.  If you don’t want to look like the ‘Nast Santa’ or the ‘Coca-Cola Santa’, with all the health problems that come with that physique, then it might be time to start Fasting.  Just saying…                                                                                                                                              Our breakfast reflects the Asia Minor origins of the real Nicholas.  And for dinner we have the classic beef stew of Hungary where the saint distributes gifts to children on December 6. In our household, we enjoy the gulyàs every Saint Nicholas Day.

Mediterranean Bake:  288 calories  8 g fat  2.4 g fiber   14.6 g protein   38.5 g carbs   234 mg Calcium  PB GF   Oh! Those sunny flavors!Mediterranean Bake

one 2-oz egg                                                                                                                                                              3 Tbsp Mediterranean Vegetables, see Sidekicks II posted on 4 October, 2017 for the recipe                                                                                                                          1 Tbsp chèvre cheese                                                                                                                                                         salt + pepper + large pinch of Herbes de Province                                                                                         2 oz applesauce     or melon                                                                                                                                   6 oz green smoothie or fruit smoothie or unpasteurized apple cider                                                  blackish coffee or blackish tea or lemon in hot water

Set the toaster oven at at 350° F. Spritz a ramekin with oil or non-stick spray and spoon in the Med. Veg. Pop the ramekin in the warming toaster oven for 30 seconds to warm the vegetables. Whisk the egg with the cheese and seasonings. Pour in the egg mixture over the vegetables and bake in the toaster oven for 12-15 minutes, depending on how you like your eggs. Brew your warm beverage; shake and pour the smoothie; plate the fruit. A fine way to anticipate the joys of Summer.

Gulyàs:  283 calories   9.5 g fat   2.9 g fiber   40.4 g protein   8 g carbs [7.6 g Complex]   42.6 mg Calcium   GF  This version of the famous Hungarian stew is from Craig Claiborne’s International CookbookHINT: The recipe makes 8 servings, so make it once and freeze in serving sizes.Gulyas w: green beans

2 pounds beef chuck [shoulder], cut in 1” cubes                                                                                                    1 Tbsp sweet Hungarian paprika                                                                                                                              1 tsp salt + 1 tsp pepper                                                                                                                                                   1 tsp olive oil                                                                                                                                                               2 onions, chopped                                                                                                                                                   2 Tbsp tomato paste                                                                                                                                             1.5 cups beef stock                                                                                                                                                    per serving: 1 oz green beans                                                                                                                    optional per serving: ¼ oz egg noodles which add 27 calories 1 g fiber 2 g carbs [simple]

Heat the oven to 300 F. Toss the beef chunks with the paprika, salt, and pepper. On the cook-top, heat the oil in a Dutch oven [large, heavy, heat-proof, covered pot] and brown the beef in batches. Move the beef around in the pan to prevent it from sticking. Add non-stick spray or a little water if necessary. Remove the beef to a plate. Add some water to the pan and saute the onions until they are transluscent. Return the beef to the pan and pour in 1.5 cups beef stock. Stir thoroughly, scraping brown bits off the bottom. Cover the pot and cook in the oven for 2-3 hours. Every hour, check the pot and stir, adding more water as needed. Taste for salt at the end. Divide into 8 portions, reserving the remainder for future meals. TIP: Freezes very well. Plate with the green beans and optional noodles. A real Winter treat.

Ingredients for next week:

Breakfast, single portion

2 two-oz egg 1.5 two-oz eggs
fat-free milk      +  10 sweet cherries salami sausage
flour mozzarella cheese
sugar   +  clementine wild greens or arugula
Whatever you need for your smoothie Whatever you need for your smoothie
Whatever you need for your hot beverage Whatever you need for your hot beverage

Dinner, single portion:

beets Herring marinated in wine   + vinegar
potato beets, canned or fresh cooked
Canadian or back bacon Apple   + lettuce   +   onion
onion  + one 2-oz egg white beans  + hard-boiled egg + pickle
Sparkling water Sparkling water

Francisco Xavier

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Thursday, eat the meals that will be posted on Wednesday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.                                                                      Welcome to smartmike who is now Following.

Francisco Xavier was a well-traveled man! Born in 1506 in the Navarre Region, now part of Spain, he went to Paris to study theology at the Sorbonne.  There he met Ignatius of Loyola and Pierre Favre. In 1534, they formed the Society of Jesus, aka: the Jesuits.  Their burning desire was to take their message of religion to the world.  Hearing that the Portuguese king wanted missionaries for his outposts, Xavier volunteered. Traveling by sea around the tip of Africa, he preached and taught in Goa, in Malacca, in the Maluku Islands, and in Japan. His next stop was to be China, but a fever killed him on December 3, 1552.                                                                                                                                                               Our meals today will follow in St Francis’ goals and journey. Since he died on an island off the coast of China, our breakfast is the Chinese-inspired Fu Yung Bake.  For his pan-Asian agenda, there is the All-Asian meal of Dim Sum, with its contributions from India, Thailand, and China.

Fu Yung Bake:  294 calories  5.7 g fat  2.9 g fiber  18 g protein  41 g carbs [25 g complex]  349 mg Calcium  PB  Straight out of China, a no-fuss bake.Fu Yung Bake

One 2-oz egg                                                                                                                                                              2 Tbsp crab meat                                                                                                                                                   1 tsp soy sauce                                                                                                                                                             3 Tbsp sprouts [I used broccoli sprouts, but suit yourself]                                                                        2 tsp semolina flour                                                                                                                                                  pinch ground ginger + pinch granulated garlic                                                                                            1 Tbsp scallion, sliced across for garnish                                                                                                          1 clementine                                                                                                                                                         blackish coffee, blackish tea, or lemon in hot water                                                                                           5-6 oz smoothie or natural apple cider

Mix the crab meat with the soy sauce. Combine the semolina with the ginger and garlic powder. Lightly oil or spritz an oven-proof dish. Distribute the crab over the bottom of the dish, then sprinkle the sprouts over top. Whisk the egg with the seasoned semolina and pour over the sprouts and crab. Add salt and pepper if you wish. Bake at 350° F. for 12 minutes. Plate and top with the scallion. Enjoy with the clementine and pour the beverages.

Dim Sum: 302 calories   5.6 g fat   1.1 g fiber   32 g protein   30 g carbs   28.5 mg Calcium   I like to think of Dim Sum as the Asian version of Tapas or Meze: tastes of several different delicious foods. With prepared parts in the freezer, this meal is easy to assemble.Dim Sum Plate

2 oz raw chicken cubes                                                                                                                                           1 tsp prepared Satay Sauce                                                                                                                                 ½ tsp creamy peanut butter                                                                                                                                    2 Momos [see Deli & Delhi, 25 Feb- 2018]                                                                                                                     2 Wontons [see Go West 18 Feb- 2018]                                                                                                               2 tsp chicken stock                                                                                                                                                  1 oz Chinese BBQ Pork for steamed buns [46 calories/oz]                                                                             2 oz tomato

Thaw the chicken. Cream the Satay Sauce with the peanut butter and mix with the chicken meat. Let sit several hours. Thaw the momos, the wontons, and the pork. Combine the stock with 2 tsp water and put the wontons in the broth. Put over heat until the wontons are hot through. Remove them and continue to heat the stock until reduced back to 2 tsp. [Using ceramic soup spoons, I put 1 tsp of stock in each spoon and topped it with a warm wonton.] Thread the chicken onto a skewer and broil for 10-15 minutes, turning to cook the other side. Place the momos in a steamer for about 15 minutes, until they are cooked through and the wrappers are translucent. Heat the pork in the microwave for about 1 minute. Slice the tomato and plate the Dim Sum components in the manner of your choosing.

Gertrude Jekyll

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.

Tomorrow will be the birthday of Gertrude Jekyll, the English gardener who was born in 1843. The Jekylls [pronounced ‘GEE-kal’] were a talented and well-connected family. She chose gardening as her life’s work [how many Victorian ladies had a ‘life’s work’?] and became hugely influential in the design of garden landscapes. Her training at art school taught her to view the land with an Impressionist’s eye, to understand perspective, and to have a strong knowledge of color theory — of great importance in garden design.  400 gardens on 2 continents, 1000 articles, and 4 books have helped us to remember Jekyll to this day. Her well-crafted gardens have been restored at Munstead Wood [be sure to click this link to see the garden].   “The best purpose of a garden,” wrote Jekyll, “is to give delight and to give refreshment of mind, to soothe, to refine, and to life up the heart in a spirit of praise and thankfulness.” Jekyll’s concept of the ‘perennial border‘ is a joy to behold and set the standard for all time, whether or not you recognize her hand at work.                                                                                                                         For Gertrude Jekyll’s love of all things grown in gardens, our meals are heavy on the herbs and plants.  Herbs flavor the eggs at breakfast and the dinner contains 5 vegetables [!] plus the pepper sauce. Be sure to plant herbs, even on a window sill, and to include herbs in your foods for flavor.  I plant rosemary all over the garden, so pleasant is it to know that at every few steps one may draw the kindly branchlets through one’s hand, and have the enjoyment of their incomparable incense; and I grow it against walls, so that the sun may draw out its inexhaustible sweetness to greet me as I pass, said G. J.

Ricotta-Herb ScrOmelette: 294 calories  7.8 g fat  2.6 g fiber  17.6 g protein  35 g carbs  234.5 mg Calcium  PB GF  Easily prepared with ingredients on hand.Ricotta-Herb Scromlette w: applesauce

1 ½ two-oz eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week.                                                                               1 Tbsp low-fat ricotta cheese, drained in a sieve overnight                                                                        1 ½ Tbsp fresh herbs – any ones you have – chopped                                                                                  salt & pepper                                                                                                                                                            1.5 oz applesauce                                                                                                                                               blackish coffee or blackish tea or lemon in hot water                                                                                      5-6 oz green smoothie or fruit smoothie or unpasturized apple cider

Whisk the cheese and herbs into the eggs and scramble or cook as a folded omelette. Enjoy with the hot beverage, smoothie, and applesauce.

Fish Kabobs:  236 calories  8 g fat  4.3 g fiber  27 g protein  22 g carbs [all Complex]  77 mg Calcium  PB GF  Any firm fish will work for this simple meal. The Fresh Polenta is from Jacques Pepin and it is a keeper.Fish Kabobs w: fresh Polenta

3.6 g firm fish [swordfish, tuna, halibut], cut in 1-2” cubes                                                                             1 oz eggplant cut in 1” chunks, skin left on                                                                                                       1 oz cherry tomatoes                                                                                                                                               3/4 oz red or yellow bell pepper, cut in 1” squares                                                                                        2 tsp Pimenta do Queilo or other red pepper sauce                                                                                     ½ cup fresh polenta***                                                                                                                                                ½ cup side salad

Combine the pepper sauce with 2 tsp water in a small, microwave-safe bowl. Toss the eggplant and bell pepper in the pepper sauce and microwave for 30 seconds. Remove the bell peppers and microwave the eggplant 45 seconds longer. Cool the vegetables and save the marinade. Prepare the polenta.*** Assemble the kabobs on skewers and brush with remaining marinade. Sprinkle with a little dalt and pepper. Broil 4 minutes, then turn the kabobs, brush with marinade, and broil for 4 minutes more. Prepare the side salad and plate to applause.                                                                                                                                                 

***Fresh Polenta: 1 serving = 1/3 cup = 80 calories                                                                                                    1.25 cups corn kernels, fresh or frozen                       1 tsp unsalted butter                                       freshly-ground pepper + salt                                                                                                                          Puree the corn in a blender until smooth                                                                                                       [it won’t be like whipped cream, but you shouldn’t see whole kernels].                                             Put butter in a warm pan, then add the corn, pepper and salt.                                                            Cook about 30 seconds or until it becomes thicker.

Ingredients for next week:

Breakfast, single portion

1 two-oz egg    + crab meat 1 two-oz egg
soy sauce  +  ginger  + scallions Mediterranean Vegetables [see Sidekicks II, posted 4 october, 2017]
semolina flour   + sprouts chèvre [goat] cheese
garlic powder   +   clementine herbes de Province   +  melon
Whatever you need for your smoothie Whatever you need for your smoothie
Whatever you need for your hot beverage Whatever you need for your hot beverage

Dinner, single portion:

Chicken breast   +  chicken stock 2# beef chuck/shoulder
2 momos [25-Feb-’18]  + satay sauce beef stock  + onions
2 wontons [18-Feb-’18] + peanut butter  sweet paprika + tomato paste
1 oz Chinese BBQ Pork  + tomato green beans + egg noodles [optional]
Sparkling water Sparkling water

Rick’s Cafe

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Thursday, eat the meals that will be posted on Wednesday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.

In the dark days of WW2, Churchill and FDR needed a place to meet. News blackouts forbade revealing the location, but one clever radio reporter  began his story by saying, “I was over at Rick’s Cafe the other night…”  And everyone knew that he was in Casablanca. Such was the power of the popular movie of that name which was released November 26, 1942.  Bogie, as cynical night-club owner Rick Blaine, and Ingrid Bergman, as resistance-fighter Ilsa Lund, were the star-crossed lovers of the tale, with Dooley Wilson singing “As Time Goes By” in the background. The plot follows several memorable characters and a classic love triangle.  Who is not stirred by the scene where they sing the Marseillaise to counter the Nazis? Who is not in tears during the airport scene?                                                                                                                                                       Our menu today will echo the plot of the movie.  We’ll have a breakfast right out of a Parisian charcuterie, because Rick and Ilsa fell in love there and because “We’ll always have Paris.” And since the entire movie revolves around people trying to evacuate to Lisbon, our dinner will feature Portuguese Fish & Chips in honor of Ilsa and Victor’s escape.

Charcuterie Bake:   278 calories  10 g fat  3.2 g fiber  17 g protein  37 g carbs  198 mg Calcium GF  One Sunday, we invited friends over for what we call a “French Lunch” – bread, sausage, cheese, fruit, wine, and good fellowship. My Dear Husband thought, “I know what breakfast will be.” And he was correct: left-overs reborn as breakfast.Charcuterie Bake w: pears

One 2-oz egg                                                                                                                                                            1/2 oz chorizo sausage                                                                                                                                          ½ Tbsp chèvre cheese, the creamy type                                                                                                             ¼ tsp Dijon mustard                                                                                                                                                large pinch Herbes de Province                                                                                                                         1-1/2 oz pear                                                                                                                                                       blackish coffee or blackish tea or lemon juice & hot water                                                                                                       5-6 oz fruit smoothie or green smoothie or natural apple cider

Set the toaster oven at 350 degrees F. Cut the sausage into a small dice. Cream together with the goat cheese, mustard, and herbes. Spritz an oven-proof ramekin/dish with olive oil or non-stick spray. Whisk the egg with the sausage mixture and pour into the dish. Bake for 12-15 minutes while you pour the beverages and slice the pear. As simple as the meal which preceeded it.

Portuguese Fish & Chips:  260 calories  6.3 g fat  4.7 g fiber  24 g protein  28 g carbs [27 g Complex]  60 mg Calcium   PB GF – if using GF flour  From our favorite dinner place in Souris, PEI, 21 Breakwater comes this house specialty from the chef’s native cuisine. The batter is so light that it lets the lime-infused fish shine through. The recipe takes little time to accomplish. I have described it in detail so you can be successful.Portugese Fish & Chips

3 oz tilapia or hake                                                                                                                                                    1 fl. oz lime juice or lemon juice                                                                                                                               1 egg white + 1 egg yolk                                                                                                                                                    2 Tbsp white whole wheat flour                                                                                                                        3 oz sweet potato, peeled                                                                                                                                                      ½ tsp canola oil                                                                                                                                                                                  ½ tsp granulated garlic                                                                                                                                           ¼ tsp paprika black pepper                                                                                                                                  2 oz asparagus

Marinate the fish in the lime juice with a pinch of salt and pepper for up to 30 minutes. Set the oven to 425 F. Peel the sweet potato and cut lengthwise into 1/4” slices. Cut each slice into 1/4” sticks. Put the oil in the non-stick pan that you will use to cook the fish. Add the potato sticks to the pan and toss about to coat with oil. Combine the granulated garlic, paprika, and pepper, and sprinkle on the potato sticks. Toss to distribute the seasonings. Line a baking sheet with aluminum foil with the dull side up. Spray liberally with non-stick spray. HINT: You could do this 1-2 hours in advance.Distribute the potatoes on the pan so they do not touch. Put in oven for 10-12 minutes. Meanwhile, put the asparagus on to cook. Take the fish from the marinade and pat dry with paper towels. Dredge lightly with flour. Whip the egg white into soft peaks. Fold in the egg yolk and remaining flour from dredging the fish. Heat the non-stick pan and spray with non-stick spray. Remove the fries from the oven and turn them over. Return to oven for 10 minutes more. Dip the fish in the egg batter so that it is coated on all sides. Cook the fish on one side over medium heat for 6 minutes, then on the other side for 6 minutes or until fork tender. When fries are done, turn off oven, open the door, and leave the fries in there for up to 5 more minutes. Plate all that good food and live it up.

 

St Cecilia

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.

There are many famous saints, and Cecilia is one of them. Why? According to the Golden Legend, she was a patrican Roman who was determined to remain chaste as a commitment to Christianity. On the night of her parent-induced wedding, she told her groom, Valerian, that if he touched her he would be killed by her guardian angel. He converted to Christianity and they lived as brother and sister. She died a martyr, as did Valerian. But the story has holes. Cecilia or Cecily lived in the 1st century or the 2nd century; in Rome or in Sicily. She is not mentioned in the early lists of martyrs and does not come on the radar until the late 5th century when Pope Gelasius wrote her name into his Book of Sacraments. In 1599, her body was found in the catacombs [no inscriptions or other identification], and as proof of her saintliness, it was not decayed. Did Cecilia exist? Probably not, according to Franciscanmedia. Even Catholic Online suggest that her Romeo and Juliet story of Platonic Love was written to counter then-popular sensual love stories writtten in Greek. At any rate, Cecilia was associated with music and inspired a flowering of tunes written specifically for church services. Cecilia is remembered more today for the music festivals and works of art she inspired, rather than for her faith.  She has been depicted in music by Handel, in art by Raphael, in poetry by Dryden, and in a choral piece with words by W.H. Auden with music by Benjamin Britten.                                                                                                            Because both ‘sweet cecily‘ and ‘valerian‘ are the names of herbs, our meals today will feature chives, thyme, oregano, and rosemary in a symphony of flavors.

Chive-Parmesan Scramble:    300 calories  10 g fat   2 g fiber   19.5 g protein  27.6 g carbs [10 g Complex]  390 mg Calcium   PB GF   This is the Scramble version of my Dear Husband’s ‘Bake’ of the same ingredients. Still wonderful!Parmesan-Chive Scramble w: kiwi

1 ½ two-oz eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week                                                                                                                                                   3 Tbsp grated Parmesan cheese                                                                                                                        3 Tbsp minced fresh chives                                                                                                                                   1 oz kiwi fruit                                                                                                                                                              5-6 oz fruit smoothie, green smoothie, or natural apple cider                                                          blackish coffee or tea or lemon in hot water

Whisk together the chives, cheese, and eggs. Turn into a hot pan spritzed with oil or non-stick spray. Scramble to perfection and plate with the fruit. Pour your choice of beverages and dig into a bright breakfast, even on a grey day.

Chicken Parmesan:  238 calories  2.6 g fat  4.7 g fiber  31 g protein  11.4 g carbs   242.5 mg Calcium   PG GF – if using GF bread  At last! The restaurant classic made suitable for Fasters. And it is delicious.Chicken Parmesan w: salad

3-½ oz raw chicken breast meat, boneless, skinless                                                                                                 1 Tbsp Parmesan cheese, grated                                                                                                                           1 tsp dried oregano +  1 tsp dried thyme                                                                                                                                 ¼ oz whole-grain breadcrumbs, fresh not dried                                                                                           1 Tbsp milk                                                                                                                                                                  ¼ cup marinara sauce, homemade [see SAUCY, 6 December, 2017] or jarred  + rosemary                                                                                                                                         ¾ oz mozzarella, grated                                                                                                                                            2 Tbsp low-fat cottage cheese                                                                                                                                   1 cup baby greens + ½ oz grated carrots + ½ tsp olive oil + ½ tsp red wine vinegar

Heat the toaster oven to 350°F. Spritz an oven-proof pan with non-stick spray or olive oil. Pour the milk onto a small plate. On another plate combine the Parmesan and bread crumbs with salt and pepper. Cream the mozzarella and cottage cheeses together until well-combined. Dip the chicken in the milk on both sides. Dredge the chicken in the crumb/cheese/herb mixture to coat it completely. Place on the oven-proof pan and spray with olive oil. Bake the chicken about 10 minutes, until golden. Top the chicken with the marinara sauce, then mound the cheese over it. Broil for 5 minutes until the cheese is melty and starting to brown. Prepare the salad ingredients and toss with dressing. 

Ingredients for next week:

Breakfast, single portion

1 two-oz egg 1.5 two-oz eggs
chorizo sausage low-fat ricotta
chèvre      +   pear herbs, dried or fresh
Dijon mustard + Herbes de Province applesauce
Whatever you need for your smoothie Whatever you need for your smoothie
Whatever you need for your hot beverage Whatever you need for your hot beverage

Dinner, single portion:

tilapia + egg + white whole wheat flour firm-fleshed fish [swordfish/tuna]
sweet potato  + canola oil eggplant  +  red/yellow bell pepper
granulated garlic   + asparagus cherry tomatoes  +  salad fixings
paprika  +  lime juice corn kernels  + butter
Sparkling water Sparkling water

Mushrooms

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Thursday, eat the meals that will be posted on Wednesday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.                                                                               Welcome to SistaSoul who is now Following.

Mushrooms are wonderful. From the standpoint of a naturalist, the life-history and growth-habits are fascinating.  As a forager, I enjoy the thrill of the hunt.

Wild Mushroom assortment
Chanterelles, Meadow Mushrooms, and Fairy Ring Champignons await cooking

As a locavore, how can one resist the foods that grow within a few miles of home?  As a cook, I love their flavor and the way they go well with so many other ingredients.  As a Faster, I can appreciate how a few mushrooms in a dish will elevate the flavor without raising the calorie count.  When it comes to foraging, you must learn from a reliable source — in person. You cross-reference before you pick: where it grows [under spruce trees? on the grass?]; the recognizable traits [color of gills, ring or no ring, texture of stem]; what it is growing on [wood? soil? other?] to be sure of your identification. No one has ever sickened from eating mushrooms at our house. September and October are the best — Fall Chanterelles, Horse Mushrooms, Meadow Mushrooms, Fairy Ring Champignons, the occasional Field Bluwit.  Some are huge!

LArge Mushrooms
These are Horse Mushrooms, Agaricus arvensis.

Some are tiny!  And for the rest of the year, our meals are delicious with the mushrooms we froze in season. Hope you will enjoy mushrooms in our baked eggs for breakfast and in our Vindaloo dinner.  In the latter, if you wish to make the dish vegetarian, just eliminate the pork and keep the mushrooms.

O-M-G Bake:  282 calories   7.7 g fat   2.8 g fiber   14 g protein   38 g carbs  271 mg Calcium   PB GF  Think: Oh My Goodness!  Or: Olive-Mushroom-Gouda.  What Flavor!O-M-C Bake w: applesauce

1 two-oz egg                                                                                                                                                                                       1 black olive, oil cured                                                                                                                                                                                                   ½ oz raw mushroom, chopped, poached in enough simmering water to cover for 20 sec.                                                                                                                                      ¼ oz Gouda cheese, grated                                                                                                                                   2 oz applesauce                                                                                                                                                nearly black coffee or tea or lemon in hot water                                                                                           6 oz green or fruit smoothie or natural apple cider

First set the toaster oven to 350°F. My Dear Husband is the one who prepares the breakfasts. He says to start the coffee next and then to prepare the smoothie. Spritz a ramekin with oil or non-stick spray.  Pit and chop the olive. Put the olive and mushroom in the ramekin. Whisk the egg with the cheese and pour into the ramekin. Bake in the toaster oven at 350 degrees F. for 12-15 minutes, depending on how you like your eggs. Dish up the applesauce and pour the beverages. Delicious.

Pork & Mushroom Vindaloo: 250 calories  7 g fat   4.9 g fiber  21 g protein   15 g Carbs [10 g Complex]   52.5 mg Calcium   PB GF   This unique curry dish comes from southern India. If you can’t find packaged Vindaloo Seasoning, you can prepare your own. HINT: this recipe serves 2 [two].Mushroom-Pork Vindaloo

1.5 Tbsp Vindaloo seasoning, feel free to use more                                                                                                                       2 cloves garlic                                                                                                                                                          ½ tsp fresh ground ginger                                                                                                                                    2 tsp canola oil                                                                                                                                                        ¾ cup onions [2.5 oz]                                                                                                                                              3 Tbsp cider vinegar                                                                                                                                               ½ tsp sugar                                                                                                                                                                5 oz pork tenderloin or turkey breast [1.25 cups cubed]                                                                                7 oz mushrooms [200 g]                                                                                                                                            3 oz broccoli florets, steamed                                                                                                                               ½ cup cooked brown rice

Press the garlic and stir into the vindaloo powder. Combine with the vinegar. Marinate the meat in that mixture for 30-60 minutes. Saute the onions in the oil until beginning to brown. Add the ginger, then add the sugar right away. Pour in the meat with the marinade and stir-fry until the meat is almost cooked. Add the mushrooms and cook over low heat until the sauce is thick. Plate with the rice and top with the broccoli.

Slow Days: Turkey Roulade

People who are new to Fasting often pose the questions:  “Can I really eat ‘anything I want’ on a Slow Day?” and “What should I eat on Slow Days?”   To answer those questions, I have decided to add some blog posts to show some of the foods we eat on what the world calls NFDs [non-fast days] but which, in our house, we call ‘Slow Days.’   This feature will appear sporadically.                                                                                                                              Now for the answers.  Can you really eat ANYTHING you want on a Slow Day? Not really. If you eat too many calories every Slow Day, you will not lose weight.  There are many questions asked on the FastDiet Forum which tell that tale.  But once in a while your can splurge, as long as it isn’t every day.  For what to eat on Slow Days, Dr. Mosley recommends a Mediterranean Diet.  As for how we eat, an example follows.

American Thanksgiving is coming up so of course we will eat turkey.  But an entire turkey is too much for two people with smaller appetites, so we have a work-around.  We order a 15-pound turkey from our butcher at Roy’s Market and have it cut in two pieces lengthwise. The two halves are then brined.  One half goes in the freezer for later while the remaining breast [skin still intact] and thigh are boned [skin to stock pot].Turkey Roulade, meat

The leg is put into the stock pot along with the bones, the wing tip, and the giblets. [The resulting stock of course forms the basis of gravy and turkey soup]. The breast is butterflied.Turkey Roulade, butterflied

Stuffing is prepared according to my mother’s recipe. Some is baked in a small dish and 2-3 cups are saved out for the turkey.  Arrange the dark meat overlapping on the white meat so it forms a fairly uniform rectangle. Strew with salt. Distribute the stuffing over the meat, keeping it 1-2″ from the long edges. Turkey Roulade, ready to roll Roll up the meat with the stuffing inside and place the wing [For wing lovers like me!] across one end. [weight = 4.5 pounds]  Tie ‘like a Genoa sail,’ says my Dear Husband.  Extra hands may be needed for this. This is done the evening before Thanksgiving and refrigerated.  The next day, the roulade is baked at 425° F for 30 minutes, then at 325° for up to 45 minutes.Turkey Roulade, roastedSlice 1″ thick and serve with all your favorite sides. So easy to serve. The perfect way to feed two people [three if a son comes home] for one feast, and 2 meals of left-overs.Turkey Roulade, slicedTurkey Rouldad, plated

Happy Thanksgiving!  We have much for which to be thankful.  We need to remember that every day and help those around us who are less fortunate.