Juneteenth

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What could be worse than being enslaved? Having been freed but not knowing it! That is what Juneteenth is all about. The Emancipation Proclamation, which freed the slaves and ended slavery in the USA, was signed in January, 1863. Of course, slave owners in the American South ignored it. As the army of the Northern states conquered Confederate-held land, the proclamation was read and slaves were liberated. But news did not reach Texas so fast [or they didn’t want to hear it], and it was only in June 1865 that Federal troops entered the state. General Gordon Granger announced in Galveston that slavery was over. Thus the 19th day of June became the ‘second independence day in America,’ as the last enslaved people were freed. Ever since then, Black People all over the US have celebrated on June 19th, every way they could. On June 17, 2021, the date was accepted as a federal holiday, and in Galveston a mural to commemorate Juneteenth was dedicated the same year.

Our breakfast for Juneteenth was a great favorite in the American South, eaten by the enslaved and their captors. The dinner is easy to prepare at a traditional Juneteenth cook-out. Foods that are red are a big part of Juneteenth celebrations, signifying the struggles of the ancestors and the strength of the people. Some popular foods are linked to ‘prosperity:’ cabbage, black-eyed peas. It is also common to enjoy southern soul foods: corn bread, fried chicken.

Hoe Cakes with Fruit & Yogurt: 173 calories  1.5 g fat 4 g fiber 13 g protein 36 g carbs 75 mg Calcium  NB: Food values given are for the main meal only, and do not include the optional beveragePB GF  Here the old Southern meal of cornmeal cakes is updated with healthy fruit and yogurt and some needed protein. HINT: recipe yields 6 hoe cakes, enough for 2 people. For Juneteenth, choose strawberries as your fruit.

3 Tbsp yellow cornmeal  2.5 Tbsp hot water Combine by stirring well to make a mush.
Let sit for 15 minutes
1 oz egg white ¼ tsp yeastStir into the warm cornmeal mush and let sit for 1-12 hours.
This makes ¼ cup/125 ml in volume
2 Tbsp cornmeal 2 Tbsp water ¼ tsp saltMix into the mush. If you take some up on a fork, it will sit on top with a little batter dribbling through. If it is not like this, add more cornmeal or more water. This was ½ cup in volume.
Using 2 Tbsp of hoe-cake batter, drop onto a hot griddle sprayed with non-stick spray. Should make 6 cakes. Cook on both sides. Best if eaten fresh.
½ cup raspberries
2 tsp honey 4 oz plain yogurt
2 slices Canandian bacon
Put the fruit and honey in a small dish and microwave for 30 seconds.
Warm the Canadian bacon on the griddle as you cook the cakes.
Optional: blackish coffee [53 calories] or tea or lemon in hot waterServe the Hoe Cakes with the dish of berry syrup and yogurt on the side or stir them together before slathering on the hoe cakes.

Sausage Kebabs: 282 calories 20 g fat 1.5 g fiber 17 g protein 12 g carbs 44.4 mg Calcium  PB GF  Here is a simple and satisfying meal, made with vegetables that are available all year round. You could cook this on the grill or roast it in the oven.

1 chicken sausage @ 150 calories 2.5 oz sweet bell pepper, yellow or red or orange 2.5 oz zucchini 10 sugar snap peas or 1.5 oz water melon  marinade/sauce: 2 tsp olive oil 2 tsp vinegar 1.5 tsp Worcestershire pinch sugar

Whisk the marinade ingredients together. Slice sausage in ½” chunks. Cut pepper and zucchini into chunks about the same size. Thread the meat and veggies onto skewers, alternating. Pour marinade in a shallow heat-proof dish, lay the kebabs in the sauce, turning to coat, and let sit 20 minutes. Heat a grill to med-high or the oven to 400F. Grill while basting with sauce OR roast, basting every 10 minutes. Plate with snap peas or melon.

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