In Canada, this is Thanksgiving week-end. Here in New England, these October weeks hurry by with leaf-peepers visiting for Columbus Day Week-end or apple picking or long drives to see the foliage display. No time to cook doesn’t mean a break from the Fast Diet. Plan ahead for simple meals.
Easter-After Breakfast 296 calories 8.9 g. fat 16.1 g. protein 18.6 g. carb This is a simple breakfast for the day after a big family meal, using a few left-overs from the dinner table. Last time this was served was after Easter, hence the name.
1 two-oz egg, hardboiled ¾ oz ham [I save some ham slices from a roast and keep them in the freezer] ¼ cup Yorkshire Pudding batter with added herbs. HINT: This batter is left over from before and you put some in the freezer. Add a pinch of thyme and a pinch of basil. Never made the Y. Pud before? Recipe below. 2 oz fresh pineapple OR ¼ cup mixed berries pinch of chopped mint leaves 5-6 oz green smoothie or fruit smoothie or natural apple cider blackish coffee or tea or lemon in hot water
It begins with a Yorkshire Pudding batter which you need to prepare in advance. Like, say, the night before. The Yorkshire Pudd recipe is from the King Arthur Flour 200th Anniversary Cookbook. Y. Pudd batter: one 2-oz egg 1 cup flour ½ tsp salt ½ cup water ½ cup fat-free milk
Mix all the ingredients together and let the batter stand at room temp for 30-60 minutes or in ‘fridge overnight. You will need 1/3 cup of the batter per person. HINT: The remainder can be frozen in 1 cup or 1/3 cup batches for future meals. When it is time to use the batter, beat it with a rotary beater until it is frothy. Two minis = one serving.
Whip batter with a rotary beater. Pour batter into a mini-muffin pan, bake at 400 for 13 minutes. Warm the ham or not. Mix the fruit with the mint. Plate the ham, egg, and fruit. Brew your hot beverage, prepare your smoothie. Sit down and relax with your easy breakfast of left overs.
4 oz tuna steak [When I see frozen tuna steaks at the supermarket, I get a few] 2 pinches of Moroccan spices OR ground cumin 1/3 cup white beans, rinsed [Goya brand is always reliable] 1 slice preserved lemon OR 1 slice fresh lemon 2/3 cup peas cilantro 1 cup broccoli florets
Rub tuna on both sides with Moroccan spices. Chop the lemon and stir into the beans. Bake the tuna on a cast iron skillet for 4-5 minutes per side in a 400 degree oven. Meanwhile cook and season the broccoli and peas. When the peas are cooked, drain and stir in the cilantro.