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.
Tomorrow marks the birth of one of science’s giants: Isaac Newton, born Christmas Day 1642, in Wollsthorp, Lincolnshire, England. His mother had been widowed a few months earlier and her baby was premature — a dismal start for any child. But Isaac somehow grew up to be a mathematics prodigy. He invented the Calculus; wrote the three Laws of Motion; determined why the moon stays in orbit around the Earth; developed the concept of gravity; all before his 24th birthday. We will observe his natal day and the birth of modern physics with some very English meals: Toad in the Hole and Pork with Apples. ‘Apples.’ Get it? Newton saw an apple falling from his tree and intuited the effect of gravity on all things. Whew.
Toad in the Hole: 298 calories 1.7 g fat 3.9 g fiber 14.5 g protein 79 g carbs 190 mg Calcium This whimsically-named meal is of old English origin – shades of Kenneth Graham and Beatrix Potter. The recipe is from the Fannie Farmer Cookbook. It begins with a Yorkshire Pudding batter which you need to prepare in advance. The Yorkshire Pudding 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 ½ tsp salt 1/2 cup unbleached flour ½ cup white whole wheat flour 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 1/4 cup of the batter per person. HINT: The remainder can be frozen in 1 cup or 1/4 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] 1/4 cup Yorkshire Pudding batter, well beaten pinch of crumbled sage 2 oz pear or apple 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°F. Cook the sausage, using a bit of water in the bottom of the pan since the sausage will render no fat. Pour out any remaining water from cooking the sausage. Spritz 5 holes of a mini-muffin pan with non-stick spray. Dice the sausage or slice into 20 pieces, and put the sausage in the mini-muffin pan. Beat the batter until it is foamy, adding crumbled sage. Pour the batter over the sausage bits in the pan. Pop the pan into the oven for 15 minutes. Slice the fruit, shake your smoothie, brew your beverage, and settle down to a quickly-prepared, fun-to-eat meal.
Pork with Apples: 273 calories 8.1 g fat 4 g fiber 22.7g protein 18.8 g carbs 84 mg Calcium PB Long a favorite combination in lands where apples grow; where local meats and local fruits are blended in hearty meals, the flavor of pork with apples is a winner.
3 oz pork tenderloin, raw or cooked 2 oz round slices of apple, unpeeled ½ oz cubed apples, unpeeled 1/4 cup chicken stock 4 Tbsp Béchamel sauce, no cheese [see Sidekicks I, posted 17 September 2017] thyme/sage salt + pepper to taste 1 oz broccoli florets 1 oz cauliflower florets 1 oz carrots
Poach the apple slices in the stock until they are tender. TIP: if cooking for 2, this may require poaching in 2 batches. Remove slices and reserve. Slice the pork into rounds about 1/4” thick. If pork is raw, braise it briefly in the hot stock, and remove from stock. Put 1 Tbsp stock in the oven-proof pan in which you will cook the dinner. Combine diced apples, Béchamel, seasonings, and remaining stock in the sauce pan, stirring until apples are soft and sauce is medium-thick. Adjust seasonings. Arrange alternating slices of pork and apple in the baking pan. Nap with the sauce and bake at 350 until warmed through, about 20 minutes. Steam the vegetables and enjoy a hearty winter meal.