This is the good life! The weather is warm enough for nature to wake up and stretch Herself and put tiny leaves on the trees. I feel fit enough to get out and weed and trim and plant herbs. While we are at it, let’s eat some food that is healthy and delicious. If it takes the pounds off, too, then so much the better.
Coddled Eggs 280 calories 6.3 g. fat 10 g. protein 16.6 g. carb You will feel coddled and cossetted when you treat yourself to this breakfast.
one 2-oz egg 1 ½ tsp grated Parmesan cheese seasonings to taste ½ slice 70-cal bread I like Nature’s Own 100% whole grain bread ¼ cup berries mixed with 2 tsp plain nonfat yogurt blackish coffee or blackish tea or lemon and hot water 5-6 oz fruit smoothie
Bring a small pan of water to a simmer. Use enough water to cover the egg coddler by 1” or to come ½ way up the custard cup. Spritz some cooking spray into an egg coddler or ramekin or custard cup. Break the egg into the coddler, and add the Parmesan cheese. Season to taste with hers, salt, pepper. Screw on the lid of the coddler and lower it into the water. OR carefully place the custard cup into the water and put the lid on the pan. Simmer 5 minutes then turn off the heat and leave the eggs in the water for about 3 minutes more. Toast the bread, brew the hot beverage, shake or blend the smoothie. Off to another day of living the good life.
Langoustine with Garlic and Tomatoes 281 calories I wish I knew the source of this recipe, because I really like it. Langoustine is either a large shrimp or the tail of a Norway lobster, according to LaRousse. Sometimes you find them frozen and when I see them, I buy them. You could substitute shrimp or lobster meat.
HINT: the amounts shown serve TWO people. This is a good meal to share and more difficult to cut down for one serving. If you are in to leftovers, make the whole thing and enjoy it for lunch on a Slow Day.
1 tsp olive oil 1 clove garlic, chopped pinch of hot pepper flakes 5 oz langustino chunks or 4.5 oz cleaned shrimp 5 oz asparagus , cut into 2” pieces 2 Tbsp dry white wine salt & pepper 15 oz tomatoes, coarsley chopped [You could use fresh tomatoes or canned] ¾ c white beans ½ cup fish stock 1 cup cabbage, sliced [3 oz] 1 oz spinach
Heat the oil in a saute pan. Add the garlic and hot peppers and stir for 15 seconds. Add the asparagus and saute for 2 minutes. Pour in the wine, then sprinkle in the salt and pepper. Cook to reduce the wine to almost gone. Add the beans, tomatoes, cabbage, and fish stock. Cook until liquid is reduced by half, about 6 minutes. Add the langostine and cook further to thicken the broth. In another pan, blanch the spinach. OR add the spinach with the langostine, in which case the spinach will cook and mix with the broth. The prep is fussy, the cooking is quick, the result is delicious.