What do you say we trade the food you were going to eat on Monday for some meals that are delicious and will help you to become healthier? Both of these meals are from other countries, so the ‘foreign trade gap’ will result only in a loss of weight. Come on. Try fasting with me!
Dutch Breakfast 308 calories 6 g fat 10.7 g protein 22 g carbs
This meal is inspired by a breakfast I enjoyed in Amsterdam in 1969. How can I remember a meal from 46 years ago?? Because it was so good. Husband’s opinion? “This is my favorite Fast breakfast.”
one 2-oz egg, hard-boiled or coddled HINT: hardboiled egg can be made days before ½ oz ham, preferably 97% fat free ½ of an Arnold Multi-grain Sandwich Thin [50 cal] OR ½ slice 70-cal bread [35 cal] OR one “Holland Rusk” [35 cal] OR one 2” round of bread from Buttermilk Baked Egg [20 cal] 1/8 oz [1/2” cube] cheese if you used less bread, you could have more cheese 2 oz melon or apple or pear 5-6 oz green smoothie or fruit smoothie or unpasturized apple cider blackish coffee or blackish tea or lemon in hot water
Warm the ham in a skillet, toast the bread, brew your beverage, slice the fruit, cube the cheese. Prepare the smoothie or take the other half of the smoothie recipe from ‘fridge and shake it to mix.
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. HINT: the amounts shown serve TWO people. This is a good meal to share because it is more difficult to cut down for one serving. If you are into 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 salt & pepper 5 oz langustino chunks or 4.5 oz cleaned shrimp 5 oz asparagus , cut into 2” pieces 2 Tbsp dry white wine 15 oz tomatoes, coarsley chopped ¾ c white beans 1/3 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.