Saint Walburga

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On another day this week, eat the meals from a different post.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.                                                                    Welcome to Raluca S. who is now Following.

Saintliness seems to run in families.  This was certainly the case for Saint Walburga. She was born in Devon [now part of England] in 710, to a well-to-do Saxon family.  Her father was St Richard and her mother was Winna, sister of St Boniface [born Winfrid].  Walburga’s brothers were St Willibald and St Winnibald.  [I could not make this up if I tried.]  What does a family of saints talk about at dinner?  Prayer, I suppose. And Fasting, no doubt, since Walburga was known for it.  In her day, Walburga ran several religious houses and some credit her with being the first female author of England and Germany since she wrote a biography of her brother.  After she died on February 25, 779, her tomb seemed to exude a liquid which is said to have healing properties.  Somehow the good saint’s story became tied in with witches and their revels on the eve of May 1st.  Called ‘Walpurgis Night,‘ it is celebrated in Scandinavia and is likened to a little Hallowe’en in the mountains of southern Germany.                                                                                                           In honor of the origins of Walburga, we’ll breakfast in the English countryside.  For her gift of the healing oil, dinner will be the good-for-what-ails-you chicken soup, long touted by grandmothers as a universal panacea.

Cottage Breakfast:   157 calories   7.5 g fat   1.2 g fiber   8.3 g protein   14.8 g carbs 38 mg Calcium   PB  I wanted a breakfast that evoked a cottage in the English country-side, so here it is. The pan muffins are very good.Cottage Bfast A

1 pan muffin [see …Not By Bread…posted 7-Feb-2018]                                                                1 oz applesauce                                                                                                                                   one 2-oz egg                                                                                                                                      5-6 oz fruit smoothie [79 calories] or green smoothie or natural apple cider                                   blackish coffee [53 calories], blackish tea, or lemon in hot water

HINT: I prepared 8 pan muffins from the 10-grain mufffin batter, cooked them, and froze them. I made the remaining batter into muffins to eat on Slow Days. Take one pan muffin from the freezer the night before and let it thaw. Cook the egg to your taste and warm the pan muffin. Dish the applesauce, brew the hot beverage, pour the smoothie. What a sweet and easy meal.

‘Therapeutic’ Chicken Soup:   278 calories   3.4 g fat   5 g fiber   18.5 g protein   36 g carbs [26 g Complex Carbs]   78 mg Calcium   PB  GF — if using GF noodles The recipe is from It’s All American Food  by David Rosengarten. Simple, filling, and Granma says it is good for you. NB: One serving = 2 cups of soup! Eat less if you need to.Therapeutic Chicken Soup

1-1/2 cups excellent chicken broth, homemade or purchased                                                          2 oz [½ cup] parsnips, diced                                                                                                             1 oz [¼ cup] carrots, in coins                                                                                                                         ¼ cup celery, sliced                                                                                                                            2 oz cooked chicken breast, cut in 1/2” cubes                                                                                1/2 oz Pennsylvania Dutch Noodles                                                                                                 3 Tbsp parsley

Prepare the vegetables. Cook the noodles in salted water until just underdone. Drain them and plunge into cold water. Drain again and hold at room temperature until needed.  Heat the stock to a simmer and add 3-4 Tbsp water, which will boil away as you cook. I added the parsnips first and cooked for about 5 minutes, then added the carrots. After another 5 minutes, I put the celery in the soup. Cook until all the vegetables are tender, then adjust the seasoning of the broth. Add the pasta and chicken. It will need extra flavor now since the pasta will have used it up. Add the parsley and cook about 5 minutes longer.

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