January

I like January: it starts a new year and it marks yet another trip around the sun for me.  Lots of people think it is merely something to endure.  So we will give January a lift with some hearty, delicious food.  And remember: you burn more calories in cold weather. If we stick to the Fasting Lifestyle, we will end the month weighing less than we did at the start.  Is it that last 5 pounds that you are trying to lose? Try these tips [and stay on the Fast Diet to keep them off!]: http://www.cheatsheet.com/health-fitness/how-to-lose-that-last-5-pounds.html/3/

Mushroom Bake: 292 calories 7.8 g fat 1.7 g fiber 14.7 g protein   34.7 g carbs 210 mg Calcium PB GF     Great flavors.mushroom-souffle-w-sausage-applesauce

1 Applegate sausage [or other chicken sausage that weighs in at 33 calories each]                                                                                                                  1 two-oz egg                                                                                                                  ¼ oz mushrooms                                                                                                                               ½ tsp Parmesan cheese, grated                                                                            thyme, salt & pepper to taste                                                                               1.5 oz unsweetened applesauce                                                                           nearly black coffee or tea or lemon in hot water                                             6 oz green or fruit smoothie or natural apple cider

Cook the mushrooms [if raw] by poaching in a little hot water for a minute, then chop. Spritz a ramekin with oil or non-stick spray and set the toaster oven at 350 degrees. Whisk the egg with the mushrooms and cheese, and pour into the ramekin. Bake for 12-15 minutes. Warm the sausage; spoon out the applesauce; pour the beverages. Happy breakfast.

Thai shrimp and Noodle Soup. 267 calories 2.3 g fat 3.8 g fiber 25.4 g protein 35.6 g carbs 82.4 mg Calcium PB HINT: serves 2. Invite a guest or save for a lunch later in the week.thai-shrimp-noodle-soup

46 gm rice vermicelli noodles [that’s one small ‘bundle’ of noodles]                                                    2 cups chicken stock, unsalted                                                                                                                               6 oz raw shrimp, shelled OR 6 oz cooked shrimp, tail shells removed                                                4 oz carrots, grated or ‘slice’ them with the vegetable peeler                                                                      2 scallions, sliced diagonally                                                                                                                                1 Tbsp Thai fish sauce                                                                                                                                          4 tsp lime juice                                                                                                                                                           2 tsp sugar                                                                                                                                                                     2 tsp. Thai green curry paste, or more to taste                                                                                                1 cup spinach leaves, loosely packed, then coarsely chopped OR ¼ cup frozen spinach, chopped and squeezed

Bring a quart of water to the boil, add the rice vermicelli, cover and take off heat.   After 4 minutes, drain and reserve the noodles. Put the stock, fish sauce, lime juice, sugar, and curry paste in a pan together.   Warm while whisking to combine.  Add most of the carrots, saving some as a crunchy garnish. Add the spinach.     If Shrimp are raw and frozen: cut in half cross-wise and add to simmering liquids.  Simmer the liquids until carrots and spinach are tender.      If Shrimp are cooked: cut in half cross-wise and add to soup now.     Serve the soup, sprinkling the chopped scallions and remaining grated carrot over the surface. This is warm and wonderful and spicy and filling.

 

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