How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier.
One can go around the world by sampling different cuisines while never leaving your own kitchen. Today, we start in Northern Europe, where oats grow better than wheat. And we end the day in Korea, eating pancakes with shrimp. Feel like a world traveler yet?
Blueberry-Oatmeal Pudding 301 calories Another fine recipe ‘inspired’ by Marion Cunningham’s The Breakfast Book. Well, actually I used only a few of her ingredients. Those of you who like oatmeal must try this. HINT: the recipe makes enough for two meals. One to eat now, one to freeze for another morning.
1/2 cup oatmeal, cooked in 1 cup water 2 tsp maple syrup [the REAL stuff, please] 1/2 cup nonfat cottage cheese pinch of cinnamon or nutmeg 2 Tbsp blueberries [fresh or frozen] per serving 2.5 oz of apple per person 5-6 oz fruit smoothie or natural apple cider blackish coffee or blackish tea or lemon in hot water
Cook the oatmeal in the water. Take off heat and stir in the maple syrup. Let cool a bit. While it is still warm, stir in the cottage cheese. Let sit until cool. HINT: I did this part the night before while cleaning up after dinner. If making one portion, pour half of the pudding in a freezer container and top with 2 Tbsp blueberries. Freeze it. HINT: Make the entire batch. Eat half of it today and freeze the rest for a really simple-to-prepare breakfast later. With the remainder, stir in 2 Tbsp blueberries and pour the pudding into a ramekin. Nuke it for a minute to heat through — longer than that and it will bubble over. Serve with the apple slices, fruit smoothie, and hot beverage for a hearty, healthy, yummy meal.
Korean Shrimp Pancakes 290 cal 8.5 g. fat 15.35 g. protein 35 g. carbs PB Adapted from Rush Hour Cookbook, this is enough to serve TWO people.
2 oz egg white two 2-oz eggs 1 cup flour 1/4 pound shrimp 2 green onions = 1 Tbsp green parts, 2 Tbsp white parts ¾ cup zucchini, julienned 2/3 cup carrot, julienned ½ c water 1 Tbsp soy sauce oil to spray on the pan
Thaw the shrimp in a bowl, retaining the thawing liquid. Poach the shrimp in the liquid until just cooked. Remove shrimp and chop. Put the green onions, zucchini and carrots in the liquid, adding water if needed. Steam the veg until they are softening — note that the carrot will take longer. Reserve the cooked veg. Beat the eggs and egg white together. Add the flour, ½ cup water, soy sauce and whisk together. Add the shrimp and vegetables. Stir to combine. Heat a nonstick pan until medium hot. Add a spray of oil if needed. Scoop up the batter by using a 1/4 cup measures being sure to include shrimp, vegetables, and batter each time. Pour into the pan while tipping the pan to spread the batter a little. Let cook until browned on one side, then flip over. Batter should make 3 pancakes. Stack the cooked pancakes and cut in wedges to serve.