Simple Pleasures

Ah! the virtues of the ‘simple life’!  If ‘simple’ means easy to prepare, easy to cook, and good to eat, then this is the day for simple pleasures.  If you prep the Yorkshire Pudding batter the night before, then the breakfast is very quick.  The dinner is as easy as can be.  Welcome to the simple life. Dieting can be that simple while following the Fast Lifestyle. but what about the other days?  I found this on the Yahoo front page, and thought you might profit from it:  25 Things You Did Today That Sabotaged Your Weight Loss Goals

http://news.yahoo.com/25-things-did-today-sabotaged-211858480.html

Toad in the Hole 293 calories     12 g. protein                                                          This whimsically-named meal is of old English origin – shades of Kenneth Graham and Beatrix Potter. The recipe is from the Fannie Farmer Cookbook.Toad in the Hole w: berries & Gr Smoothie

It begins with a Yorkshire Pudding batter which you need to prepare in advance. The Yorkshire Pudd recipe is from the King Arthur Flour 200th Anniversary Cookbook. HINT: make the batter the night before to save time in the morning.

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.

To prepare the breakfast:                                                                                                   1 breakfast sausage     [I like the Al Fresco brand chicken with sage @ 50 cal/link. Not the calorie count and stick to it!]                                                                 1/3 cup Yorkshire Pudding batter, well beaten                                                               ½ of a pear or apple   [strawberries are shown but are not in season now]                                                                                                                 5-6 oz fruit smoothie or green smoothie or natural apple cider                           nearly-black coffee or tea; or lemon in hot water.

Heat the oven/toaster oven to 425. Cook the sausage, preferrably in a small oven-proof pan. If you have a small cast iron fry-pan, that would be a good choice, using a tiny bit of oil in the bottom of the pan since the sausage will render no fat. Dice the sausage.  Beat the batter until it is foamy. Pour the batter into the pan then sprinkle  the sausage over the batter. Pop the pan into the oven for 15 minutes. Slice the pear, shake your smoothie [if saved from last meal], brew your beverage, and settle down to a quick meal.

Feta Nicoise Salad  293 calories  22.9 g. fat   12.5 g. protein  10.7 g. carb PB GF

  1 and 1/2 romaine leaves                                                                                                  ¼ cup green beans cut in 1″ pieces                                                                                1 scant cup cucumber, diced                                                                                           1/2 c feta cheese, crumbled or diced                                                                           1.5 black olives                                                                                                                       1 tsp olive oil                                                                                                                          1 tsp white wine vinegar

Steam the green beans; drain, cool and set aside. Slice the lettuce crosswise into 1” pieces. Prepare the other ingredients as described. Pour the oil and vinegar into a wide, shallow bowl and whisk briskly. Put all the other ingredients in the bowl and toss gently to coat with dressing. Welcome to southern France for fine dining.

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