Supernova!

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 holisticlifehacker and fastabsburner, who are now Following.

A ‘supernova‘ is usually the explosion of a large star, which, having run out of Hydrogen, explodes violently. Such stars are rare and they send out so much light that they can be seen many 1000s of light-years away. The first such event to be recorded by humans was seen on Dec 7, 185 by Chinese astronomers, who reported a ‘guest star.’ The Chinese did not attempt to interpret what they saw, they merely made note. In 1572, Tycho Brahe was the first European to observe a supernova, and he called it a ‘new star’ [stella nova]. Having found a new star in the presumably unchanging heavens won Tycho lasting fame. Whether guest or new, a supernova is an old star which is newly visible from far away. Often this last gasp of a star’s life lasts for months before fading out, and may be visible during the day as well.

Foo Yung ScrOmelette: 150 calories 7.6 g fat 1.5 g fiber 13 g protein 8 g carbs [6.8 g Complex] 68 mg Calcium  NB: Food values shown are for the ScrOmelette and fruit only, and do not include the optional beverages.  PB GF  Here we take the Cantonese classic and prepare it for breakfast. Filling and nutritious.

1 ½ two-oz 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 crab meat ¾ tsp soy sauce ¼ c mung bean sprouts ¼ oz mushrooms green parts of one scallion, sliced ¼ tsp ground ginger + splash of hot sauce 1 oz pear slices or applesauce   Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water  Optional: 5 oz fruit smoothie or berry-yogurt smoothie [88 calories]

The night before, combine the crab, soy, sprouts, mushrooms, scallion, ginger and hot sauce in a small bowl. Next morning, spritz a non-stick saute pan with oil or non-stick spray and briefly cook the crab mixture to heat it thoroughly. Whisk the eggs with salt and pepper and pour into the pan, scrambling to incorporate the crab mixture. Cook to your favorite degree of doneness. [Alternately, cook like pancakes: put half of the crab mixture in the pan, then pour half of the egg on top. When done on the bottom, turn to cook the top. Repeat with other half of ingredents.] Dish up the fruit, brew your hot beverage, and prep the smoothie. And your fortune cookie says: “You will lose weight.”

Shrimp Egg Rolls:  238 calories 3.5 g fat 2.5 g fiber 15.6 g protein 29 g carbs 46 mg Calcium  PB I learned to make egg rolls when I worked for Jerry Willis at his ffirst restaurant. These have always been a favorite. But they are NOT deep-fat fried, which keeps their calories and fat down to permissable levels.  HINT: This recipe makes 4 rolls and one serving = 2 rolls. Put 2 in the freezer for another day or eat for lunch later in the week.

3 oz shrimp, fresh or frozen, shells removed 1 Tbsp oyster sauce 1 Tbsp soy sauce one 1/4″ slice of ginger, minced ½ garlic, sliced 2 oz carrot, sliced 1 oz onion, sliced 3 oz cabbage, sliced 4 six-inch egg roll wrappers 1 tsp canola oil 3 oz tomato slices duck sauce + hot sauce [wasabi or Sriracha]

If shrimp are frozen, thaw them in advance. Then slice in half across the body and mix with the oyster and soy sauces, the garlic and onion. Prepare the vegetables and put them all into a hot wok or wide saute pan with ¼ cup water and a squirt of Sriracha. [If the pan gets too dry, add a bit of the marinade combined with a few spoonsful of water.] Stir-fry the ingredients for 4 minutes or until the vegetables are just a little shy of done. Add the shrimp and marinade and stirfry about one minute longer – shrimp should be thoroughly cooked. Put everything from the wok into the food processor and run until coarsely chopped. [If a lot of liquid remains, cook it down some more until it is thick and add back to the ingredients.] Lay one of the wrappers on a flat surface and moisten the edge farthest from you with water. Measure out 1/3 cup of the filling and roll up the wrapper. There are usually diagrams on the back of the package to show you how. Put the oil in a clean, flat-bottomed pan and heat it. Put the egg rolls in the pan and roll them around to coat with the oil on all surfaces. Heat until the rolls are beginning to get brown and blister-y on one side, then turn to cook on the other side. You could continue in this way or you could put the pan in a 375 degree oven until they are crispy. Plate with the tomato slices and the dipping sauce.

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