How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier. Welcome to grocerywhisperer who is now Following.

John Couch Adams was an English mathematician who studied the motion of the planets. He calculated that on a certain date at a certain time, if one looked through a telescope at the correct spot, one would discover a 8th planet in our solar system. Alas, he had no telescope, nor could he convince the Royal Astronomer to make the observation. Meanwhile, in Paris, Urbain Le Verrier was coming to the same mathematical conclusion. But he had neither a telescope nor access to one. He wrote to his friend Johann Gottfried Galle at the Berlin observatory, suggesting that Galle take advantage of the calculations. Galle did so, and on September 23, 1846, he discovered a new planet. Germany claimed credit for this, but then France protested, saying that the discovery was impossible without Le Verrier’s information. Then England realized that their Adams, heretofore ignored by everyone, had told the Royal Astronomer about it previously, so England claimed credit. This international incident featured raised voices, insults, withdrawal of ambassadors, and a lot of saber-rattling. To decide, a new council was set up: the International Astronomical Union. Their job was to verify the find, arbitrate among the parties, and name the new body. All three men [and nations] got equal credit and the new planet was named Neptune. The IAU still meets to this day, recognizing new discoveries and approving names for stars, comets, asteroids, craters, moons, and demoting Pluto from planetary status. [A decision with which I concur. Good call.]

Today’s meals will all feature sea food, in honor of Neptune, god of the sea. We have no argument with these menus, since they are delicious.

Maltese ScrOmelette: 152 calories 8 g fat 1.6 g fiber 12.5 g protein 7.6 g carbs [7 g Complex] 91 mg Calcium  NB: Food values shown are for the ScrOmelette and fruit only, and do not include the optional beverages.  PB GF With the fish, the vegetables, and the fruit, these flavors have “Malta” written all over them.

1 ½ eggs 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 2 Tbsp frozen spinach 1/4 oz tuna, cooked or canned 3 Tbsp Mediterranean Vegetables [Sidekicks II, 4 Oct. 2017], chopped and excess liquid drained off 1/2 clementine Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie [88 calories]

Thaw the spinach the night before and place it in a sieve to drain out extra liquid. If pressed for time, thaw the spinach and squeeze it in your fist to expel liquids. Break up the tuna in a bowl and add the minced anchovy along with the Mediterranean Vegetables. Whisk the egg, then stir into the other ingredients in an oven-proof dish which has been spritzed with non-stick spray. Bake at 350 F for 12-15 minutes. Plate with the fruit and pour the beverages. Good stuff.

Halibut in Thai Coconut Curry: 263 calories 14 g fat 1.9 g fiber 21 g protein 9.7 g carbs [5 g Complex] 139 mg Calcium  PB GF This is from Alaska from Scratch by Maya Wilson and it is delicious.

1 tsp olive oil, separated 1/2 tsp + 1/2 tsp 2.5 cups spinach, lightly packed 1 Tbsp shallots, chopped 3/4 Tbsp Thai red curry paste or more to taste 1/4 cup chicken broth 3.5 fluid oz light coconut milk pinch sugar 3 oz halibut fillet 2 Tbsp scallion 1-1/2 tsp lime juice

Heat ½ tsp olive oil in a wide saute pan with 1-2 Tbsp water. Add the spinach with salt and pepper and toss in the oil until greens begin to wilt. Remove to a bowl and cover to keep warm. Put ½ tsp oil in the pan with the shallots and cook 2 minutes more. Add curry paste, chicken broth, coconut milk, and sugar. Whisk to combine and simmer on low until reduced by half, about 10 minutes. Salt the fish and add to the broth in the pan, spooning some broth on top of the fish. Cover and poach 5 minutes per 1/2” of thickness. Put greens in the serving bowl and top with fish. Stir scalions and lime juice into broth, turn heat up briefly. Ladle broth over the fish and greens. Optional: ¼ cup brown rice.