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 Yusif Ahmed who is now Following.

My Father-in-Law was well-known for many things: he was a pediatric allergist; he was a noted breeder of gladioli; he was an artist; and he grew delicious sweet corn. His garden was his pride and joy — Dear Husband, his son, had to do all the weeding — and late summer meals often featured corn on the cob. My Father-in-Law was also handy in the kitchen: it was he, not his wife, who prepared special breakfasts for the family. His mother had trained in French cooking, and he must have learned from her. Perhaps he helped her in the kitchen of the country inn that his family ran. On occasion, he would take over from his wife to cook dinner. Bay scallops were one of his favorite meal for guests, cooked in a huge amount of butter. All in all, he was a very accomplished man of many parts. His patients have all grown up; his flowers have withered; two of his paintings hang on our walls; we still enjoy his recipes, and think about him when we eat corn.

In honor of his birthdate, September 2, we will enjoy his own cornmeal pancakes at breakfast and two of his favorite foods at dinner: scallops and corn together in one succulent meal.

Cornmeal Pancake Breakfast: 303 calories… 11.6 g fat… 1.5 g fiber… 7 g protein… 32 g carbs… 72 mg Calcium…  PB Pancakes are rarely a diet food, but these delicate delights fit into our guidelines. What a treat.

++++ 2 cornmeal pancakes, recipe for full batch below ++++ 1 chicken breakfast sausage [33 calories] OR 1 oz scrapple ++++ 1 Tbsp maple syrup ++++  Optional: blackish tea = 6 oz black tea with 3 Tbsp skim milk + ½ tsp honey [28 calories] ++++

Prepare the batch of pancakes.  TIP: When cooled, wrap the other pancakes in a zipper bag to freeze for subsequent breakfasts. Cook breakfast meat on the griddle with the pancakes until crisp and brown. Plate with the pancakes and drizzle everything with maple syrup. Enjoy your tea with milk and honey.

Makes 12-14 pancakes	Griddle or large cast iron skillet
½ c yellow cornmeal ++++++ ½ c boiling water	Put cornmeal into a 1-Qt measuring cup and pour water over it. Stir briskly until blended.
1 egg, beaten +++++++ ½ c milk	Beat egg in a bowl, and add the milk. Stir/whisk to combine.
¼ c = half a stick butter	Melt butter and add, with egg-milk to the cornmeal-water. Whisk thoroughly until blended and smooth.
½ c white whole wheat flour ++++++ ½ tsp salt ++++++ 1 Tbsp sugar ++++++ 1 Tbsp baking powder	Whisk or sift these together to blend. Add to the wet ingredients and beat until smooth. Let batter sit 15-30 mins – this is an important step.
	Heat griddle to medium-high. Spray it with non-stick spray or smear griddle with a bit of butter.
	Use 3-4 Tbsp batter per pancake. Cook until bubbles form on the top surface of the pancake and break. Then cook on other side.

Scallop & Sweet Corn Pasta:  269 calories… 5 g fat… 4 g fiber… 25 g protein… 32 g carbs… 91 mg Calcium… 
PB Kay Chun presented this recipe in the New York Times and it is an absolute winner! We enjoy this every summer, without fail.  HINT: The recipe serves 2 [two].

Sv 2
1.5 oz whole wheat orzo pasta	Cook pasta in salted water until al dente. Save ½ cup of pasta cooking water.
Heavy spray of PAM +++++ ½ # sea scallops +++++salt & pepper ++++++ 1-2 Tbsp pasta water +++½ tsp EVOO	Heat heavy saute pan on medium and spray with PAM. Dry scallops, season, + add to skillet in a single layer. Sear until golden, ~2 mins on one side. To prevent burning, add some pasta water. Add oil, turn scallops, cook 2 mins. Take from pan.
1 Tbsp lemon juice ++++ 2 Tbsp pasta water	Add juice and pasta water, and stir to lift browned bits in pan.
1 garlic clove	Slice garlic thinly, stir in, and cook ~1 min.
¾ c corn kernels ++++ 2 Tbsp sliced scallions ++++salt + pepper	Add these to skillet, season with salt and pepper. Cook over medium, stirring occasionally, until warm, ~4 mins.  Liquids will evaporate.
	While corn cooks, cut larger scallops in ½, so pieces are all the same-ish size.
Cooked orzo +++++ scallops ++++ [pasta water]	Put these into pan and heat over low. Cook, stir until most liquid is absorbed, sauce thickens, and everything is warm, ~2 mins. Add water, ad lib.
2 Tbsp Parmi-Reggi cheese +++++ 2 Tbsp basil	Grate cheese. Chop basil. Off heat, stir in these, salt and pepper.
Basil leaves	Divide among bowls, garnish w/ basil.