End of July…hot weather. You probably know that spicy foods are eaten in hot climates. Why? Because when you ingest hot spices, the skin reacts by flushing with heat. After that, your skin cools down and you feel cooler. Here are two of my favorite spicy Fast Lifestyle meals. They might make you feel cooler.
Baked Eggs Flamenco 286 calories From Everyday Tapas, this recipe shows how a meal can go from being a dinner to being a breakfast. Similarly, any breakfast could also be a dinner. 1 Tbsp tomato puree or 1/2 oz tomato, chopped 1 ½ tsp parsley, chopped 1 1/2 Tbsp onion, chopped [1 oz] 1 ½ Tbsp bell pepper, chopped [1 oz] salt & pinch cayenne one 2-oz eggs ½ slice 70 cal bread [I like Nature’s Own multigrain] OR one slice of 35 calorie bread 2 oz melon or 2 oz grapes or 3 oz apple blackish coffee or tea or lemon in hot water 5-6 oz fruit or green smoothie or unpasturized apple cider
Spritz a small ramekin with cooking spray or olive oil. Put the tomato, parsley, onion in the ramekin. Microwave for 4-5 minutes to cook the onion. Add the pepper and seasonings, and microwave for another 4 minutes. [Alternatively, saute the above ingredients as described, instead of microwaving]. HINT: you can do this the night before. Remove from microwave and make a ‘nest’ in the cooked vegetables. Crack the egg into the nest. Bake at 350 for 15-18 minutes. Toast the bread, brew your hot beverage, prep the fruit. Prepare the smoothie, or take the previously-prepared jar of smoothie from the fridge and shake it well before serving.
Seafood Tacos: 270 calories 2.1 g. fat 23 g. protein 36.4 g. carbs
two 6” corn tortillas [I like Ole brand] 3 oz cooked fish at room temperature. Hint: next time you grill or broil fish, cook an extra 3 oz for this recipe. Wrap it and label and store in freezer until needed. ½ cup tomato, cubed ½ cup cabbage, chopped 1 oz red onion, sliced thinly or chopped 1 Tbsp lime juice or salsa verde [Herdez brand is good] pinch [or more] chili powder pinch [or more] cumin 1.5 Tbsp plain non-fat yogurt
Combine the cabbage, tomato, and onion in a bowl with the lime juice and spices. Heat a large griddle or cast iron pan and put the tortillas in it until they are warm, pliable, and beginning to brown. Remove to your plate. Spread the tortillas with the yogurt. Divide the fish between the tortillas and add a splash of lime juice or salsa verde. Top with the vegetable slaw. If there is too much slaw to fit into the tortillas, serve it on the side. What a simple summer dish!