Saint Mildburh

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: a simple way to lose weight and be healthier.

Mildburh was born to the King Merwald of Mercia and his wife Ermenburga, c. 635. Ermenburga and her sisters [Ermingitha and Ethelreda] were later proclaimed saints. Mildburh [or Milburga] had two sisters [Mildred and Mildryth] who also became nuns and lead saintly lives. The Saxon prefix ‘mild’ means ‘gentle and pleasant.’ From her youth, Mildburh was religious so it was not strange that she resisted the enticements of a neighboring king, who showed his affection by invading with an army to claim her hand in marriage. The maiden fled to France where she was trained by the Benedictines at Chelles Abbey near Paris. Returning to England, Mildburh founded/became Prioress of Wenlock Abbey in Shropshire. During that time, miracles were attributed to her. In one, a spring of healing water was created when her horse kicked a rock. In another, Mildburh prayed so earnestly over a dead child that she levitated into the air and the child revived. In February, farmers usually begin to plant barley in England. Mildburh blessed a newly-sown field one morning and the seeds began to sprout right away. The saint said that they would all eat the barley that evening — and they did. Her abbey flourished, in part due to her good reputation, and in part because she convinced the birds not to eat the seeds as they were planted. Hence, Mildburh is the patron saint of birds. Celebrate the Feast Day of Good Mildburh on February 23.

Since Mildburh ate barley, so will we. The barley cakes are accompanied by flavors that Mildburh and her sisters would have enjoyed. For a fine side-dish, try the barley pilaf. Or mix the pilaf in with other ingredients for dinner. Barley, Hordeum vulgare, is good tasting and good for you. It was domesticated from a wild grass 10,000 years ago, and is still popular today. Barley is full of antioxidants and has less gluten than wheat.

Barley Cake Breakfast: 224 calories 8 g fat 5 g fiber 8 g protein 42 g carbs 57 mg Calcium  NB: the food values given are for the plated items only, and do not include the optional beveragesPB  Barley flour has been used for centuries and it desreves a renaissance. These delightful cakes are the centerpiece of a very healthy breakfast with an English accent.

2 barley cakes** 2 oz apple or pear ½ oz Cheddar cheese 5 hazelnuts or almonds   Optional:blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water 

Prep all ingredients, then arrange as you wish on the plate.

**Barley Cakes  each cake = 51 calories 0.0 g fat 1.5 g fiber 1.6 g protein 16.5 g carbs 14 mg Calcium

24 barley cakesLarge griddle or skillet.
1½ c barley flour 
½ c white whole wheat flour 
¾ tsp baking powder 
¼ tsp baking soda
Combine thoroughly in a medium-sized bowl.
½ c fat-free milk 
½ c plain fat-free yogurt  
1 oz of egg 
¼ c honey, warmed 
To get only 1 ounce of egg, crack open a 2-oz egg, whisk it and use 1 oz. [give the rest to the cat] Whisk together in a bowl.
Combine wet and dry ingredients and let sit until wetted, while griddle heats on medium.
Cooking spraySpray griddle with cooking spray. Using a 1.5 Tbsp scoop, drop batter on griddle, then flatten slightly with wet fingertips.
Cook until browned on both sides and not squishy on the equator. Freezes well.

Barley Pilaf: ½ c = 160 calories 1.5 g fat 3.6 g fiber 7g protein 31.6 g carbs 10.6 mg Calcium   PB Barley is NOT GF This recipe is from Rush Hour Cookbook. It is a super alternative to plain rice or purchased pilaf.

makes 1.5 cupsneed: Heavy, medium-sized skillet
1 cup quick-cooking barleyIn skillet, cook barley over med-high ~5 mins, until toasted and golden. 
1 clove garlic, finely chopped Add the garlic and stir 1 minute.
1½ c. chicken stock Add stock and bring to a boil.
½ c whole-wheat orzo
1 Tbsp fresh thyme or 1 tsp dried 
Add to pot, stir, turn heat to low, cover and simmer 10 mins.
Take off heat, let sit 5 minutes.
2 Tbsp chopped chives or scallions
salt + pepper to taste
Add these, stir, plate

Chicken. Mushrooms, & Barley: 275 calories 9 g fat 7 g fiber 23 g protein 48 g carbs 55 mg Calcium  PB This serendipidous meal turned out to be a good one, using left-over pilaf and chicken in a hearty Fast dinner.

½ c barley pilaf** 1 oz mushrooms 2 oz roasted chicken, cut in bite-sized pieces 2 oz green beans 3 oz/44 g Brussel sprouts, cut in quarters

Slice mushrooms and cook them in a little water until most of the liquid evaporates. Add mushrooms, liquid, and chicken to barley pilaf in a small sauce pan. Heat gently, adding water if it becomes too dry or starts to stick. Cook vegetables, separately or together. Mix cooked sprouts in with the barley and chicken, plate with beans on the side, and serve.

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

1 two-oz egg1.5 two-oz eggs 
applesauce, unsweetenedmackerel, cooked
Pan muffin leeks + Dijon mustard
Optional smoothieoptional smoothie
optional hot beverageoptional hot beverage

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

12 oysters + butter + leeks Chicken breast, cooked + part-skim ricotta 
fennel bulb + fennel frondsonion + celery + tomato + lettuce
bleu cheese + apple + egg white2 slices whole-grain bread + cilantro
Optional: pie crust – NOT GFSwedish Cucumber Salad  + Yellow sriracha 
Sparkling waterSparkling water

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