As the Northern Hemisphere tilts more toward the sun, I offer you some meals that make me think sunny thoughts. The breakfast is a favorite worthy of repetition, while the dinner is a new offering. The crummy formatting is courtesy of WordPress.
Shirred Egg 284 K 8.4 g fat 12.25 g protein 25.2 g carbs Peter says, “This is my favorite FAST breakfast!” [He says that about the Dutch Breakfast, too.]
One 2-oz egg, 1 Tbsp half&half 1/2 Tbsp Parmesan cheese half a slice of toast made from 70-cal bread, such as Nature’s Own multigrain 2 oz apples 5-6 oz fruit smoothie or natural apple cider your hot beverage of choice, nearly black
Toast the bread and keep warm in a folded tea towel. Heat the toaster oven to 325º. Spray a ramekin with oil or cooking spray. Crack the egg into the ramekin. Top with half & half, then the cheese. Add salt/pepper/herbs to taste. Bake for 12-15 minutes, then let sit 2-3 mins. Meanwhile, brew the hot beverage, prep the fruit, plate the toast, take the previously-prepared smoothie from the ‘fridge, and away you go to a delicious meal.
Pomelo-Shrimp Salad: 259 cal 5.9 fat 22.5 protein 26.6 carb
The pomelos were ripe in our son and daughter-in-law’s garden, so I used some to make this meal. The recipe is from Hot, Sour, Salty, Sweet by Jeffrey Alford and Naomi Duguid. If you can’t find pomelos, use grapefruit instead. I’ll be perfectly honest: although I enjoyed this meal and found it to be delicious, my chief taster thought it was bitter. Some people are more sensitive to certain tastes than others.
1 Tbsp fish sauce 1.5 Tbsp lime juice 1.5-2 tsp brown sugar 1 cup pomelo segments 1.5 tsp coconut, dried, unsweetened 1/4 oz dry roasted peanuts, chopped 2 Tsp chopped shallot 1/2 cup fresh mint 1/4 tsp Thai chile sauce 3 oz shrimp, cleaned — I used tiny cold water shrimp 1 large leaf romaine lettuce chopped scallion
Mix the fish sauce, lime juice and brown sugar in an oven-proof bowl. Add the shrimp and let marinate. Toast the coconut in a dry skillet until just beginning to brown. Peel and segment the pomelo/grapefruit and remove pulp from the membranes. Put the shrimp and marinade into the microwave and heat until cooked. Gently combine the shrimp, marinade, pomelo, coconut, peanuts, shallot, mint, and chile sauce in a wide bowl. Put the lettuce leaf on the plate and fill it with the salad. Top with chopped scallion. In the photo, you see some colorful chips. Those are veggie chips by Terra which add a nice crunch and a few more calories to the meal. Omit if you wish, but do not substitute potato chips!