When I was a teacher, the start of the school year always represented a new beginning. Fresh faces in the chairs; changes made to the curriculum to improve it; a grand chance to be better than ever before. Now that I am retired, I can suggest that you take that philosophy and apply it to your style of eating. Even though swimsuit season is over, it is time to shed the pounds as you shed any ideas of nibbling your way into winter.
1 ½ eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume, into a jar with a lid and put it in the ‘fridge for next week 1/2 section Vache Qui Rit [Laughing Cow] cheese 1.5 Tbsp fresh herbs 3 oz apple ½ slice 70-calorie bread 5-6 oz green smoothie or fruit smoothie or natural apple cider blackish tea or blackish coffee or hot water with lemon
Whisk the eggs and herbs together. Take the cheese from the ‘fridge [HINT: keep it cold so that it will slice better] and slice it into as many thin slices as you can. Spritz a hot non-stick or cast iron pan with cooking oil and pour in the eggs/herbs. When the bottom begins to set, lay the cheese slices over half the surface of the eggs. Cook to your degree of doneness, fold and plate. Slice apple, toast bread, shake up the smoothie, pour your hot beverage and laugh along with that happy cow.
2.5 oz beets, cooked, skinned, sliced or cubed, cooled 11/4 oz bleu cheese, cubed or crumbled 1.5 oz tomato, sliced or cubed 3.5 walnut halves [or use slivered almonds if you don’t eat walnuts] 1 oz white beans, rinsed and drained if using canned 2.5 c. salad greens 3/4 tsp olive oil 3/4 tsp balsamic vinegar garnishes: pansy, chive, or nastursum flowers; scallions
Assemble and prep all vegetable ingredients. Whisk oil and vinegar in a wide bowl. Put greens in the bowl and toss. Place in serving bowl and arrange the other ingredients on top. Add a few garnishes. Voila! A beautiful meal.