Isadore, the Worker

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. Welcome to ______ who is now Following.

Isadore was a peasant, a campesino, a farm worker. There is no other way to say it. He was born in 1070, near Madrid, Spain. He and his wife lived on land that was the property of a wealthy land-owner, and Isadore worked the fields for him. That was his life: doing the jobs that his boss ordered him to do, every day. His only break from work was found at church. Every day, Isadore would attend the first Mass of the day. This often made him late for work and once his co-workers complained to their patron. The employer went to the field, hoping to have a word with Isadore about not getting his work completed. To his astonishment, he saw his man plowing a furrow — and next to him was an angel from heaven plowing too. Thus Heaven supported Isadore in his work and his faith — and no one ever begrudged his time at prayer. All his life, Isadore was conscientious, generous, faithful, humble, dignified, and kind to humans and animals. He died on May 15, 1120. Twenty years after his burial, a flood washed his coffin from the ground. When it was opened, Isadore’s body was found to be incorruptible, at that time considered to be a sign of sainthood. He was canonized in 1622 and became one of the 5 Spanish Saints and the Patron Saint of Farmworkers.

Our meals today contain vegetables from the farm. Isadore was probably more involved with cereal grains, but every farm also has a vegetable patch for home use. The dinner is from the Basque Region of Spain: very Spanish and very good.

Zucchini Nests for Egg:  123 calories 7.5 g fat 1.5 g fiber 8 g protein 7.6 g carbs 52.5 mg Calcium  NB: The food values given above are for the egg and nest only, not the optional beverages.  PB GF Found this recipe online, then I changed it to fit our calorie restriction requirements.  HINT: This recipe makes enough for 2 nests which serve 2 people.

Serves 2
1 tsp olive oil
¼ cup diced onion
Cook onions in oil until lightly browned, 4-6 mins.
2 tsp fresh sage/1 tsp dried 
1 clove garlic
large pinch hot pepper flakes or 2 tsp New Mexico green chili
Chop fresh sage and jalapeno, if using.
Press or mince garlic. 
Add these and stir 30 secs.  
2 tsp cider vinegar
1 c. grated zucchini
pepper + ¾ tsp salt
Grate zucchini on a coarse hole of a box grater. Add these to the pan, cover and cook about 6 mins.
1 oz roasted red pepper, chopped 2 Tbsp parsley, choppedAdd roasted pepper and parsley. Cook 6 mins until zucchini is soft. HINT: Do this part the night before to save time in the morning.
Next morning: Divide cooked vegetables into two . Cover and heat 1 min.
2 two-oz eggs
salt and black pepper 
Uncover and break egg into each ‘nest.’ Sprinkle with salt and pepper. Cover and cook on the stove top 4-5 mins or until the eggs are cooked to your liking. 
Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 caloriesOptional: 5-6 oz fruit smoothie or berry-yogurt smoothie [88 calories]

Now that’s something different!

Omelette Basque: 274 calories 15 g fat 4.4 g fiber 16.5 g protein 20 g carbs 69.5 mg Calcium   PB GF – if using GF bread  A savory omelette is a wonderful dinner, any day of the week. Susan Herrmann Loomas’ French Farmhouse Cooking is the source of this delicious meal.  HINT: serves two [2].

4 two-oz eggs 8 oz Italian bell peppers, green +/or red, cut in 1”x2” pieces 1 tsp olive oil Espelette or Aleppo pepper, ground   per serving: one side salad with tomato 0.8 oz whole-wheat sourdough bread

Cut the peppers as described above. Heat the oil in a 10-12” saute pan along with some healthy sprays of non-stick spray. When the oil is hot, add the peppers and cook, tossing them to turn to the other sides, until they have blackened parts. Lightly salt and pepper the peppers. Remove and separate into two portions. Whisk the eggs. Divide the eggs into two equal portions and add a pinch of espelette or Aleppo pepper to each batch. Put the pan back on the heat and add one portion of the peppers. Arrange them so that they are evenly distributed on the pan. When the pan is sizzling, add one portion of the eggs to the pan. Tilt the pan around so the eggs flow over the bottom and around the peppers. As the sides cook, lift the edge and let uncooked egg go to the bottom of the pan. Lightly salt and pepper the eggs. As the top just sets, remove the pan from the heat. Lift up one-third of the omelette and fold it over the rest. Fold the other side over the center, too, and ease the omelette onto a plate. Cook the other omelette right away. Plate with the salad and the bread. Everything you want in a dinner: delicious, quick, healthy.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s