Wow — it is almost August already.  Time is short — need to fit in all the favorite summer foods.

Buttermilk Baked Eggs: 293 cal 9.8 g fat 8.2 g fiber 15.2 g protein 39.7 g. carb 253 mg Calcium This recipe is from Marion Cunningham’s The Breakfast Book. All I added were the sides. Great book full of good recipes.                PB  GF — if using GF breadButtermilk Baked Egg w: S-b 1 slice 70-cal whole-grain bread                                                                                                                      one 2-oz egg                                                                                                                                                                            2 Tbsp buttermilk                                                                                                                                                     2 oz strawberries                                                                                                                                           blackish coffee or blackish tea or lemon juice & hot water                                                                       5-6 oz fruit smoothie or green smoothie or natural apple cider

Cut out a hole from the middle of the bread using a 2” cookie cutter or juice glass. HINT: put the ‘hole’ in a sandwich bag in the freezer. Save for Dutch Breakfast or Breakfast Casserole or Stuffed Clams or Crab Cakes later on. Toast the bread lightly. HINT: this step could be done the night before. Or cut and toast the bread weeks in advance and freeze. Lightly spray an oven-proof pan with cooking spray and put the toasted bread in it. Break the egg over the bread so that the yolk lands in the hole. Carefully spoon the buttermilk over the egg and bread. Season to taste. HINT: you could prep this far and refrigerate over night. Bake at 350 for 15 minutes. Meanwhile put the fruit in a small dish, brew your beverage, pour your fruit smoothie and you have a terrific breakfast!

Mackerel stuffed with Leeks: 285 calories 15.7 g fat 1.6 g fiber 22 g protein 9.3 g carbs 46.5 mg Calcium       PB   GF         This is from one of Joanne Harris’ lovely cookbooks. If you are lucky enough to get fresh mackerel,  you will enjoy this meal.Mackeral stuffed w: leeks

Two 2-oz mackerel filets to total 4 oz per serving                                                                                      salt & pepper                                                                                                                                                           2 tsp grainy mustard, like ‘country Dijon’                                                                                                      dried oregano or fresh, chopped                                                                                                                              ¾ of an ounce of sliced leeks                                                                                                                    ground coriander                                                                                                                                                     3 oz tomatoes, sliced OR sliced cucumber and cherry tomatoes, as shown

Heat oven to 400 degrees. Slash the skin of the fish and season the skin-side with salt and pepper. Turn the fillets over and spread each one with mustard, then sprinkle with oregano. Put one fillet skin-side down on the baking pan and pile the leeks on top of it. Sprinkle with a little coriander and more pepper, if you like. Put the other fillet on top of the leeks, with the skin-side up. Press down a little on the fish to compact it a bit. Roast for about 12 minutes, until the fish is opaque. Meanwhile, slice the vegetables. What a lovely summer meal!

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