Perihelion  

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 okhueleigbematilda who is now Following.

The Earth orbits the Sun. This scientific theory, first proved by Copernicus in 1543, has been a fact since it was confirmed by Galileo in 1610. Since the time of Aristotle, it was thought that the shape of any orbit was a perfect circle because circles-are-a-perfect-shape-and-nature-is-perfect. This mantra was practically holy writ for almost 2000 years. Then in 1609, Kepler demonstrated that all the planets orbit the sun in orbits that are elliptical in shape. Society likes things to be set in stone, but Science keeps an open mind and changes its mind when new facts come along. And so we know that the Earth orbits the Sun in an oval orbit. On January 3rd, the Earth is at Perihelion — from the latin for ” the closest point in its orbit to the Sun.” This always came as a surprise to my Earth Science students, who thought that Summer was when the Earth was closer to the Sun and therefore hotter. Nope. At an average of 93 million miles from our star, the small distance change due to our elliptical orbit makes no difference in the Earth’s temperature. We seem to be taking care of that ourselves. And we each need to work harder at not making the Earth any warmer.

Our meals come from warmer climates just for the fun of it, not because a position at Perihelion causes the Earth to be warmer.

Goan Shrimp Bake: 126 calories 5.5 g fat 1 g fiber 12.6 g protein 6.6 g carbs 50 mg Calcium  NB: The food values given above are for the egg bake and fruit only, not the optional beverages.  PB GF  A breakfast with the flavors of Goa. Dear Husband is a big fan.

One 2-oz egg ¼ cup water 1½ tsp tomato paste ¼ tsp chili powder ¼ tsp turmeric powder 0.9 oz shrimp, cut in roughly ¼” slices 1 Tbsp scallion, chopped ¼ c cilantro, chopped 1 oz mango or 2 oz strawberries   Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water   Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie [88 calories]

Thaw and peel the shrimp, and cut into roughly ¼” slices. Put the water, tomato paste and spices into a small pan. Simmer until the liquid is hot and thicker. Turn heat way down and add the shrimp. Cook until it is opaque, then take off the heat and add the cilantro and scallion. HINT: I did this the night before.  Scrape the shrimp mixture into a baking dish. Whisk the egg and pour into the baking dish. Bake at 350 for 25 minutes or until the eggs are set and there is no liquid when you cut into it. Plate with the fruit and wow! Such a delicious breakfast.

Taiwanese-Style Seafood Pancakes: each serving: 298 calories 11 g fat 1.6 g fiber 20 g protein 21.5 g carbs 141 mg Calcium  PB This recipe is taken from Wok On by Ching He Huang  HINT: This is enough for two [2] dinner pancakes. Invite a fellow Faster or cut recipe in half.  Note to purists: the original recipe does not call for wheat flour, let alone whole wheat flour. But I am into nutrition and insist that there be some fiber and complex carbs in my food, hence the heretical addition.

2 Tbsp of hoisin sauce
2 Tbsp of oyster sauce
2 Tbsp red sriracha
Combine the ingredients for a sweet-hot sauce. = 6 Tbsp1½ Tbsp = 20 calories 0.3 g fat 0.2 g fiber 0.3 g protein 4.5 g carbs 5.5 mg Calcium 
1/3c/ 20g potato flour or flakes  ¼c/ 30g white whole wheat flour 2 Tbsp/ 14g cornstarch  180ml/ 6oz/180g cold water Mix the dry ingredients with the water and stir to combine. Let sit to wet the ingredients, then stir again, adding more water if batter is too stiff. Batter should have the consistancy of milk so it will flow well in the pan. Divide the batter into 2 equal portions
2 spring onions
½ tsp crushed red pepper
Cut scallions into a fine dice.Add cut scallions and crushed pepper to the portions of batter above. Stir.
75g/ 2oz mixed seafood: mussels/shrimp/fish/squid  Cut the seafood into pieces less than ½” in size. Divide the combination into 2 equal portions
2 eggs
50g/ 2oz pak choi 
Beat eggs to break them up. Slice pak choi thinly across the leaves. Divide eggs and greens equally between 2 bowls.
½ tsp light sesame oil cooking oil spray
one portion of seafood mixture one portion of batter one portion egg-greens mixture
Heat a flat-bottomed wok or heavy saute pan over medium heat. Add oil, swirl it around to distribute, then spray with cooking oil. Add mixed seafood and fry for a few seconds.  Add the flour batter, and tip pan to distribute. Immediately add the egg-greens. Cook 60 secs until starting to brown, flip and cook on the other side until starting to brown. Put on a plate and cover with a tea towel.
½ tsp light sesame oil
cooking oil spray
one portion of seafood mixture
one portion of batter
one portion egg-greens mixture
Make the second ‘pancake’ in the same way, using the remaining ingredients. 



drizzle with 1½ Tbsp hot sauce per serving

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