How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Thursday, eat the meals that will be posted on Wednesday. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier.
Maybe the weather is hot where you are, maybe it is winter. Heat doesn’t have to be external, it can be in the foods we eat. Today’s breakfast is hot with horseradish, and the dinner is a fine treat for any weather. Eat up, enjoy your food, lose weight.
Horseradish-Cheesy Bake: 281 calories 7.8 g fat 3.1 g fiber 14.6 g protein 35 g carbs 240 mg Calcium PB GF David Rosengarten’s unusual cookbook It’s All American Food takes the reader on a tour of American ethnic and regional foods, and tells you how to make those treats in your own kitchen. This recipe is from the Manhattan restaurant Barney Greengrass, where they are renowned for their breakfasts. Zippy tasting.
One 2-oz egg ¼ oz Romano cheese, grated 1 Tbsp cheddar/horseradish spread*** 1 Tbsp chives, minced 2 oz apricots 5-6 oz fruit or green smoothie or unpasturized apple cider blackish coffee or tea or lemon in hot water
*** 2 Tbsp WisPride Cheddar spread OR Kraft Old English Cheddar spread 4 [or more] tsp prepared horseradish [the kind in a jar] Cream together thoroughly. Save the rest for another day or another use.
Set the toaster oven at at 350 degrees F. Spritz a ramekin with oil or non-stick spray. Vigorously whisk the egg, cheeses, and chives until well combined and pour into the ramekin. Put in the oven [it doesn’t need to be hot yet] and bake 12-15 minutes. Meanwhile, brew your beverage, shake the smoothie, and prep the apricots. This will kick-start your day.
Mussels in Tomato Broth: 293 calories 7.5 g fat 2.4 g fiber 29 g protein 28 g carbs 122 mg Calcium PB GF – if using GF bread or omitting Another wonderful way to enjoy these best of bivalves.
One pound fresh mussels, cleaned garlic + thyme + parsley 1/2 cup mussel broth [from steaming the mussels] ½ cup marinara sauce ½ tsp basil, dried or 1 tsp fresh + pinch red pepper flakes [optional] 2 tsp Parmesan cheese, grated 1 cup lettuce [sliced if leaves are large, not if using baby greens] ½ tsp cider vinegar + ½ tsp olive oil + ¼ tsp Dijon mustard 1 oz French bread [optional]
Put about half an inch of water in a large pot with the garlic, thyme, and parsley. Bring to a boil and add the mussels. Cover an cook for about 15 minutes. Take off the heat and drain, retaining 1/2 cup mussel liquid in the pan. Stir together the mussel broth and the marinara, along with the basil, [red pepper], and Parmesan. Salt and pepper to taste. Put the mussels in a wide bowl, discarding any that did not open. Pour the tomato/broth over the mussels. Toss the lettuce with the dressing and serve the mussels with the bread. Use a spoon to get all the tasty broth at the end.