Floralia v. 4.0

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Monday, eat the meals that will be posted on Sunday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.

Happy Floralia!  Since 240 BC, the Romans celebrated the Goddess Flora during the first days of May. What a charming idea: a goddess of flowers!  Floral wreaths were worn as people celebrated the return of Spring. To this day, the town of Càparra observes the festival. [Perhaps it is more for the tourists than for the goddess…]  Southern France, which the Romans called Gaul, embraced the idea wholeheartedly. In the 1400s, the Limbourg brothers depicted May as a time for courtiers to go out into the countryside to enjoy the flowers, emerging leaves, and the fresh air. Towns and cities today hold floral exhibitions and decorate with flowers to mark the occasion.  The featured breakfast includes fresh herbs with the eggs: both symbols of Spring.  Dinner is Springtime itself: with asparagus, egg, light flavors of citrus and shrimp, and a spicy dressing to hint of hot weather to come.  Wear green! Walk outside! Enjoy the May air! Be slimmer for Summer.

Herb Scrambled Eggs:    268 calories  7.6 g fat   2.5 g fiber  20 g protein  35 g carbs    208 mg Calcium  PB GF  Take a walk in the herb garden, then put the herb garden in the breakfast.Herb Scramble, no toast

3 two-oz eggs of which you will use 1 ½ eggs per person HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week                                                                                                                                                                                  1 Tbsp chopped herbs: chives, rosemary, oregano, thyme, lavender                                                      salt & pepper to taste                                                                                                                                               2 oz table grapes OR 2 oz canteloupe OR 3 oz strawberries                                                                                                       blackish coffee or tea or lemon with hot water                                                                                                      5-6 oz green smoothie or fruit smoothie

Whisk the eggs with salt & pepper to taste. Pour into a hot pan sprayed with cooking oil. When bottom of eggs are set, sprinkle the herbs over the eggs, fold, and plate with fruit. Toast the bread, brew the beverage, pour the smoothie, and you are good to go.

Springtime Shrimp Salad:  192 calories   7 g fat   3.6 g fiber  17 g protein  17 g carbs   114 mg Calcium  PB GF  In Spring, the clementines are decreasing in the markets as the asparagus is increasing. A salad with shrimp is delightfully delicious.Springtime Shrimp Salad

2 cups mesclun OR baby greens                                                                                                                                2.5 oz cold-water shrimp                                                                                                                                             8-9 sections clementine                                                                                                                                        1-3/4 oz asparagus                                                                                                                                                        ¾ oz mango                                                                                                                                                               ½ hard-boiled egg                                                                                                                                                        2 tsp Spicy Aioli Dressing**

**Spicy Aioli Dressing        makes 3 Tbsp                                                                                                                                2 tsp olive oil mayonnaise                1 tsp Sriracha                                                                         pinch granulated garlic         2 tsp lemon juice                                                                             Whisk all ingredients together until smooth.

Prepare all the ingredients, cutting or cooking as necessary. Combine the Dressing and measure 2 tsp into a large bowl. Toss the salad greens with the Dressing and a pinch of salt. Turn onto the serving plate and arrange the other ingredients atop the greens. Enjoy the colors and flavors of Spring.

Ingredients for next week: breakfast, single portion

1 two-oz egg 1.5 two-oz eggs
 Puttanesca sauce [see SAUCY, Dec 6, ’17]  crushed tomatoes + onion + garlic
 Parmesan cheese  ricotta + mozzarella cheeses
 Italian herbs + crushed red pepper
 peaches canned in juice  melon
Whatever you need for your smoothie Whatever you need for your hot beverage
Whatever you need for your hot beverage Whatever you need for your smoothie

Dinner, single portion:

 white fish  + flour + egg white  roast beef to make 1 cup ground
 fresh bread crumbs  potato  +  cauliflower
 Parmesan + mozzerella cheeses  one 2-oz egg
 crushed tomatoes  1/2 cup low-fat beef gravy
 basil  + capers  + lemon zest  peas OR salad with vinaigrette
green beans  tomato
Sparkling water Sparkling water

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