Whether its hot dogs on Coney Island, soft pretzels with mustard in Philadelphia, or something you’ve never before eaten in Singapore, street food is fun, tasty, and easy to eat. I present today’s menu as an homage to Fast food which could be street food: in Santa Fe or in Baltimore.
Breakfast Burrito 291 calories 11.9 g. fat 4.7 g fiber 18.7 g. protein 38 g. carbs 79.4 mg Calcium GF Inspired by breakfasts enjoyed at the Frontier Restaurant in Albuquerque, N.M., this has all the tastes of the Southwest in a filling yet low-calorie meal.
one 6” corn tortilla, MUST be 65 calories per tortilla one 2-oz egg 1 Tbsp roasted green chiles, available canned under the ‘Hatch’ brand 1 Tbsp carne adovada – this is boiled pork shoulder with hot spices. Make a batch and freeze it in small amounts or see if you can find it at a Mexican market. Large pinch oregano, Mexican oregano if you can find it. [Hot sauce to taste] 1 tsp cheddar cheese, finely grated 2 ¼ oz of apple 5-6 oz green smoothie or fruit smoothie or natural apple cider. Black-ish coffee, black-ish tea, lemon in hot water
Whisk the egg with the chiles and carne. Heat a dry, well-seasoned cast iron pan and heat the tortilla until it is warm, soft, and just beginning to brown. Remove to a plate. Scramble the egg to your preference in a spritz of oil on your pan. Put the egg on top of the tortilla. Sprinkle the cheese on the egg and put it all in the toaster oven for about a minute. Douse with hot sauce if you wish, serve with the apple, smoothie, and hot beverage of your choice.
Crab Cakes: 275 cal 7.2 g fat 4.2 g fiber 27 g protein 19.7 g carbs 231 mg Calcium PB GF- if using GF bread Rock and Jonah crabs abound on the coast of New England and they are grand as crab cakes. This recipe is from Todd English’s Olive’s Table cookbook. Note: this is the full recipe and makes 5 cakes – more than you will eat at one meal. Prepare them all and cook as directed. HINT: This will provide a few future meals.
½ pound crab meat 2 T [1 oz] plain nonfat yogurt 1 tsp Dijon mustard 2 Tbsp. chopped green or white onion 1 T. parsley, minced one 2-oz egg 1 tsp salt & ¼ tsp pepper 1 slice fresh 70-cal bread, crumbled 4 T. flour, for dredging 2 tsp oil 5 oz asparagus 1 tsp low-fat mayonnaise + few drops of lemon juice + pinch each of tumeric and garlic powder [this is your aioli dressing]
Gently combine 1st 8 ingredients in a bowl. Dust a large plate with the flour. Using a 1/3 c. measure as a mold, form the crab cakes and turn them out onto the flour. There should be 5 cakes. Dust the top of the cakes with some of the flour. Heat a non-stick skillet and add 2 tsp olive oil. Handling them carefully, cook the crab cakes until they are beginning to brown on the top and bottom. Cook the asparagus. Put aioli on crab cakes and asparagus.
One Fast Day serving = 1.5 crab cakes. Cool the others, wrap in cling wrap and freeze. Reheat in a toaster oven, since the cakes will have been previously cooked.