Industrial Revolution

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.

These days, when people discuss climate change or atmospheric pollution, the Industrial Revolution is often mentioned. Before that time, factories were a cottage industry. Literally. A woman might make hats or butter to sell from home. A man might be a weaver, right in the front room of his cottage. In the 1760s, textile making was speeded up by the invention of spinning and weaving machines in Northern England. Larger manufacturing spaces were built and people were lured from subsistence farming by higher wages. Once, machines were powered by water; now steam engines, perfected by James Watt of Scotland, powered factories by burning coal. Some people decried smoke-stacks belching black coal smoke into the once-pristine country air, but locals said, “It smelled like money.” Now instead of being made one-by-one, items were mass-produced. Improvements in steel-making lead to railroads and their speeding trains. Factories became larger as manufacturing became mechanized. Cities grew in population as the countryside emptied. Fortunes were made, and work life ran by the clock instead of the sun. Modern life as we know it began with the Industrial Revolution, and our use of fossil fuels has grown over the years because of it. Early on, the new factories were seen as a blessing to areas with marginal farmland. Young men and women could work for a few years in a factory, then return to the farm with modest wealth. Were there benefits from mechanization? Yes. Did it create problems that are still with us? Decidedly. Now we must deal with the unintended consequences of industrial expansion and the use of fossil fuels. We must balance production of goods with quality of life for humans and other life on our planet. We can do it.

Our meals go back to pre-Industrial days, when most people lived on and from the land, even if they lived in a small town. Oatmeal and shepherd’s pie would have been very familiar foods to an agricultural family in Northern England.

Oatmeal Pudding:  258 calories 4 g fat 5 g fiber 14 g protein 36 g carb [34 g Complex] 55.6 mg Calcium  NB: Food values given are for the pudding only, and do not include the optional beverage.  GF PB  A riff on a recipe found in Marion Cunningham’s Breakfast Book, this can easily be prepared the night before. HINT: MAKES ENOUGH FOR TWO [2] SERVINGS.  Make them both, since two are as easy as one, and freeze the other.

½ cup rolled oats, cooked in 1 cup water 2 tsp maple syrup ½ cup fat-free cottage cheese pinch of nutmeg and cinnamon 4 Tbsp. blueberries [fresh or frozen]   Optional: blackish coffee [53 calories] or blackish tea  

Cook the oatmeal in the water. Take off the heat, stir in the maple syrup and nutmeg. While it is still a little warm, stir in the cottage cheese. Let sit to cool.  HINT: I did this part the night before while cleaning up after dinner.  If cooking for one, pour half of the pudding into a freezer container and top with 2 Tbsp blueberries. Freeze it. HINT: make the entire batch, eat half of it today and freeze the rest for a really simple-to-prepare breakfast for another day. With the remainder, stir in 2 Tbsp blueberries and pour the pudding into a ramekin. Nuke it for a minute to heat through – longer than that and it will bubble over. Serve with the hot beverage of your choice for a hearty, healthy meal.

Shepherd’s Pie:  276 calories 12 g fat 2 g fiber 21.6 g protein 21.6 g carbs 53 mg Calcium  PB GF  The addition of mashed cauliflower is a great trick to lessen the carb count of mashed potatoes. Some people like to top this pie with mashed cauliflower only, but I enjoy the combo for a more authentic taste.  HINT: serves 2. Freeze leftovers for another dinner or invite a guest.

1 cup roast lamb, ground or minced 1 two-oz egg, separated ½ cup mashed potatoes ½ cup mashed cauliflower ½ cup lamb gravy, as fat free as you can make it 1 cup lettuce ½ tsp olive oil + ½ tsp lemon juice OR cider vinegar 1 oz tomatoes

Add the egg yolk and gravy to the roast lamb, along with salt and pepper to taste. Whip the eggwhite until stiff and fold into the mashed vegetables with salt and pepper to taste. Put the lamb mixture into an oil-spritzed oven-proof dish [2-3 cup capacity] and spread it out evenly. Smooth the mashed vegetables on top and ruffle it with a fork or spoon. Bake at 350 degrees F. for 20 minutes or until the top begins to brown a bit and the inside is hot. Whisk the oil and lemon juice in a wide bowl, add the lettuce and tomatoes, and toss gently.

Ingredients for next week: Breakfast, single portion for Monday …………………………… single portion for Thursday:

1 two-oz egg1 cup plain fat-free Greek-style yogurt 
scrapple + scallionrolled oats + vanilla extract
raspberriesrhubarb + turbinado sugar
fat-free French-vanilla yogurtslice of 3%-fat ham
Optional smoothieoptional smoothie
optional hot beverageoptional hot beverage

Dinner, single portion for Monday:………………………………… single portion for Thursday:

3# chicken + onion + celery4 oz halibut per person + side salad
carrot + Worcestershire saucerhubarb + onion
white whole wheat flour + peascider vinegar + brown sugar
dumplingsground cloves + allspice + cinnamon
Sparkling waterSparkling water

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