Sometimes we eat food that is quick; that is familiar; that spells comfort for us; that is what we’ve had before. And sometimes we want to do something completely different! For those of you who are adventurous, here we go. And believe it or not, we are still on the Fast diet — even with baked beans and spring rolls!
Improper English 265 cal. 4.3 g. fat 17.2 g. protein 47.5 g. carb A “proper English” is the full Victorian breakfast, serving every conceivable food you can imagine. This version leaves out the eggs and kippers [how improper!], but keeps the protein-rich baked beans along with the rest of the usual stand-bys.
¼ cup baked beans one 50-60 calorie sausage ½ piece of 70-cal toast ½ of a 2.5” diameter tomato 1 oz mushrooms a few grapes or strawberries 5-6 oz fruit smoothie or unpasturized apple cider blackish coffee or tea or lemon in hot water
Cut the tomato around its equator and put one half away for later. Salt the tomato and put under the broiler until it softens. Cook the sausage and mushrooms in the same pan to heat through. Heat the beans – perhaps in the microwave. Toast the bread and brew the hot beverage. Pour the smoothie and plate everything. Cheerio!
Shrimp Spring Rolls 290 calories
This is the same recipe as the Shrimp with Udon Noodles but without the noodles. The Spring Roll wrappers look like 8” disks of opaque plastic, but after soaking for 10-15 seconds in water, they become clear and very pliant. If you are not accustomed to wrapping spring rolls or egg rolls, you might want to practice using wonton wrappers which are easier to manipulate.
3 oz raw shrimp, cleaned and cut in half across the body 2 oz carrot, peeled and sliced into thin coins or cut as julienne 1½ oz green cabbage 1 1/2 tsp soy sauce 1 tsp olive oil 1 oz chopped green onion [or 2 Tbsp steamed chopped broccoli] Thai hot chili sauce three 8″ Spring Roll wrappers
Chop and prepare all the ingredients and put them in small dishes near the stove-top. Heat a cast iron skillet or wok until hot and add the oil. When it is hot, add the carrot and cabbage. Stirfry for 3 minutes on heat high enough to keep the vegetables sizzling. If the pan becomes dry, add some water. This is supposed to be a no-no in stir-frying, but we are cutting down on oil, OK? Add the shrimp and stirfry about 1 minute, until it is cooked. Add the scallion or cooked broccoli and soy sauce. Stirfry a bit longer until all is mixed and warm. Take off the heat. Remove the cooked mixture to a bowl. [if you want to, run it briefly through the food processor. This step is optional.] Wipe out the pan and put a mere film of oil on it. Turn on the heat to medium-low. Put a pie plate of warm water on the counter. Add one of the spring roll wrappers. When it is clear, remove it and lay it flat on a dish towel. Spoon 1/3 of the mixture onto the wrapper. Roll up a bit, then fold in the sides, then finish rolling. Put the roll in the warm pan. Repeat with the other rolls. In the pan, turn the rolls until they are warm and slightly browned. Serve with a dollop of hot sauce.