SPICY

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Monday, eat the meals that will be posted on Sunday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.

Variety’s the very spice of life, said William Cowper.  While it is true that some dieters eat nothing on Fast Days [aka water fasting] and some like to eat the same menu every Fast Day just to simplify things, we like to spice it up.  That’s why there are so many different recipes on this site.  Now the spices one adds to foods can transform something humdrum into something amazing.  There is no sauce in the world like hunger, said Cervantes.  That’s why on a Fast Day, good food tastes extra delicious because we go into those meals hungry, which is wonderful.   Spice a dish with love and it pleases every palate, said Plautus. And while you are at it, try some of the spicy items below.

AIOLI DRESSING   makes 3 tsp            cropped-senegalese-tunaavocado-salad.jpg                                                                                                             2 tsp olive oil mayonnaise                                                                                                                                           1 tsp Sriracha                                                                                                                                                                                    pinch granulated garlic                                                                                                                                                     2 tsp lemon juice                                                                                                                                            Whisk all the ingredients together until smooth. Store what you don’t use in the refrigerator.                                                                                            PERFECT FOR THE SENEGALESE TUNA-AVOCADO SALAD SALAD FROM DECEMBER 20 2017

Santa Barbara Salad

CINNAMON DRESSING:   makes 4.5 tsp                                                                                                          ½ shallot [¾ oz] , minced                                                                                                                                        1 Tbsp olive oil                                                                                                                                                         1.5 tsp balsamic vinegar or raspberry vinegar                                                                                                1/2 tsp cinnamon                                                                                                                                                  Shake together in a jar. Refrigerate until needed. Use often. JUST RIGHT FOR THE SANTA BARBARA SALAD FROM DECEMBER 3 2017

 

CLAM STUFFING: Makes 2 cups.         clam-stuffed mushrooms                                                                             1 cup clams, fresh or frozen                                                                                                   1 slice 70-calorie whole-grain bread                                                                                    5 oz tomato                                                                                                                          2 oz red bell pepper                                                                                                               3 turkey meatballs                                                                                                                    3 Tbsp plain yogurt                                                                                                                  1 Tbsp Parmesan, grated                                                                                                 thyme + garlic + salt                                                                                                            Pulse in food processor until diced.   EXCELLENT STUFFED IN MUSHROOMS FROM OCTOBER 1 2017

Chicken Momoas w: zucchiniGINGER-GARLIC PASTE     makes about 3 Tbsp                                                                                 2 oz garlic cloves, sliced                                                                                                                                         1 oz ginger root, sliced                                                                                                                                           ½ oz flavorful white vinegar                                                                                                                                   Put in a food processor and whirl it until paste-like. Scrape the sides often. Do not add water. Store remaining paste in refrigerator for up to 3 weeks. ESSENTIAL FOR CHICKEN MOMAS FROM FEBRUARY 25 2018

VEGETABLE SALSA: Makes one heaping cup.    Falafel in pita w: veg                                                                                                    ½ cup = 22 calories   0.1 g fat  1.8 g fiber  1.2 g  protein   6 g carbs   14.7 mg Calcium                            ½ cup diced fresh tomatoes                                                                                                                                  1/2 cup diced red or yellow bell peppers                                                                                                             2 Tbsp red onion, chopped                                                                                                                                       1 Tbsp lemon juice                                                                                                                                             Toss all the ingredients together.   Feel free to add fresh herbs or whatever spices you wish.  FABULOUS WITH FELAFEL

 

Ingredients for next week: breakfast, single portion

1 two-oz egg 1 two-oz egg
 white whole wheat flour  Arnold multi-grain sandwich thin
 yellow cornmeal  Canadian bacon
 French Vanilla yogurt  grapes
 strawberries  +  blueberries
Whatever you need for your smoothie Whatever you need for your hot beverage
Whatever you need for your hot beverage

Dinner, single portion:

 hot dog [110 calories]  pita bread [140 calories]
 baked beans   + zucchini 6 felafel patties [Stocking Up, Jan 4 ’18]
 hard-boiled egg  Vegetable Salsa [Spicy, May 23 ’18]
 low-fat mayonnaise  + mustard
 celery  +  carrots
Sparkling water Sparkling water
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Victoria Day

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Monday, eat the meals that will be posted on Sunday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.                                                                                               Welcome Vahfoods who is now Following.

In 1845, the Province of Canada declared a holiday in honor of Queen Victoria‘s  birthday. It was dubbed ‘Victoria Day.’  The day was marked by fireworks, parades, picnics, and patriotic demonstrations. After Victoria’s death in 1901, the idea was adopted in England and the name was changed to “Empire Day” to emphasize how the British Empire had expanded under Victoria’s reign. Then Empire Day was moved to March, and is now celebrated as “Commonwealth Day.”  Today, the original Victoria Day is still celebrated around the nation of Canada but not so much in the rest of the world.  The Queen’s birthday was on May 24, but the observance has morphed into one of Canada’s ‘Monday holidays.’  The day is marked on the next-to-last Monday in May.  As such, it is the unofficial start to summer. Since tomorrow will be Victoria Day, we will begin with a meal typical of the British Empire’s colonization of India: Kedgeree, a fusion dish from the sub-continent and the UK. It was very popular on breakfast tables in Victorian England. And for the ‘start of summer’ a modern slant on the most English of foods: beef. But this time it is served in sliders — perfect for a summer meal.

Kedgeree: 283 calories   6.5 g fat   3.5 g fiber   17.7 g protein   42 g carbs [39 g Complex]   230 mg Calcium  PG GF   Smoked haddock and asparagus from the British Isles plus curry powder = a flavor combination invented during the colonial days in India. Delicious and satisfying for a Fasting breakfast.Kedgeree

0.7 oz smoked haddock                                                                                                                                        ¼ cup cooked brown rice                                                                                                                                    1.5 tsp 10% cream                                                                                                                                                    ¼ tsp curry powder   +   ¼ tsp nutmeg                                                                                                            1 egg                                                                                                                                                                              1 oz asparagus                                                                                                                                                           6 oz green smoothie or fruit smoothie or unpasturized apple cider                                             blackish coffee or blackish tea or lemon in hot water

Combine the rice, cream, and the two spices. Cut the asparagus into 1” pieces and put into a small pan with some water. Put the smoked haddock [finnen haddie] on top of the asparagus so that it is not in the water. Cover and simmer until the asparagus and haddock are cooked. Remove the fish and break it into bite-sized pieces or smaller. Drain the asparagus. Stir together the rice mixture and the egg until well-blended. Fold in the fish and the asparagus. Bake in an oiled ramekin at 350 F. until the egg is cooked and the mixture is set, about 12 minutes. Pour the smoothie and enjoy a cuppa with your Indian/English breakfast.

Beef BBQ Sliders269 calories  5.6 g fat   4.9 g fiber   22.6 g protein   30.7 g carbs   162.6 mg Calcium      When a gift box of Corky’s Memphis BarBQue arrived, sliders seemed like a wonderful idea. Such fun to eat and easy to prepare, especially when the filling has been made for you. HINT: This serves TWO. Share with a friend or enjoy the other half for lunch tomorrow.Beef BBQ Sliders

3 Martins potato whole wheat slider buns                                                                                            3.5 oz Corky’s Beef BBQ in sauce                                                                                                                                               per serving:    1.5 oz cherry tomatoes       +      ½ oz carrots

Warm the slider buns while the beef and sauce are heating. Assemble the sliders and cut each in half.  Each serving is three halves of sliders.  Plate with the vegetables.

 

 

Ramadan

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Monday, eat the meals that will be posted on Sunday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.

Fasting is done for health reasons, to lose weight, and more traditionally for religious reasons.  Fasting shows one’s dedication to the religion by doing something that seems so impossible: giving up food.  The season of Ramadan is occurring now from May 15 to June 14, during the 9th month of the Muslim calendar.  Since the calendar is based on the moon, the celebration of Ramadan happens 11 days earlier every year.  Ramadan observes the period of time during which the Quran was revealed to the Prophet Muhammed. People read the Holy Book, attend prayers, enjoy time with their families, and engage in charities.   During the celebration, adults do not eat or drink from sunrise to sundown. Two meals are enjoyed daily, before sunrise and after dark. The purpose of the fast is to focus the mind and gain control over the body.  Many practitioners say that the benefits of fasting last longer than the month itself.  Although the Islamic world stretches all around the globe, our menu is taken from northern Africa.  Eggs are a popular protein source during Ramadan, while lamb and vegetables could typically be part of a proper dinner.

Moroccan Omelette:   273 calories   8 g fat   2.9 g fiber   15.3 g protein  36 g carbs   208.7 mg Calcium   PB GF  Suggested by our First-born, this is the easiest breakfast in the world to prepare. For the compete flavor profile, serve with mint tea.Moroccan Omelette w: cherries

1 ½ eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume, into a jar with a lid and put it in the ‘fridge for next week.                                                                                               1 tsp or more ground cumin                                                                                                                                 5 Bing cherries                                                                                                                                                   MINT TEA, blackish coffee or blackish tea or lemon in hot water                                                       5-6 oz green or fruit smoothie or unpasturized apple cider

Whisk just the 1.5 eggs vigorously. Pour into a heated skillet sprayed with non-stick cooking spray. Turn down the heat and leave undisturbed until puffy and the top is set. Remove from skillet, season to taste with cumin, salt and pepper. Serve folded or flat. Pour the beverages and enjoy the cherries.

Lamb With Mediterranean Vegetables:   295 calories   14 g fat   9.3 g fiber   22 g protein  40.5 g carbs   205.6 mg Calcium   PB GF  Here’s a fine meal, full of complex carbohydrates and good flavor.Lamb w: Med Veg, cheese, br rice

1 oz  lamb, ground [raw]  or diced  [cooked]                                                                                                                   1 cup Mediterranean Vegetables [see Sidekicks I, 17 Sept, ’17 ]                                                                               ¼ cup cooked brown rice                                                                                                                                              ½ oz Gruyere cheese, grated

Cook the ground lamb, keeping it in biggish chunks rather than tiny flecks. Pour into a sieve to drain any fat and rinse in hot water. Season the meat well with salt, pepper, and rosemary. Heat the Mediterranean Vegetables TIP: so much easier if they were waiting for you in the freezer. Preparing food ahead is such a good idea. Mix the lamb with the vegetables. Plate the rice, then pour the Lamb/Veg on top. Serve with the grated cheese.

Ingredients for next week: breakfast, single portion

1 two-oz egg Next Thursday, I will post some tasty treats involving spices.
 asparagus  choose a breakfast from the archives
 cooked brown rice
 smoked haddock [finnen haddie]
 1/2 & 1/2  + curry power  + nutmeg
Whatever you need for your smoothie Whatever you need for your hot beverage
Whatever you need for your hot beverage Whatever you need for your smoothie

Dinner, single portion:

 whole wheat slider buns [100 calories]
 barbecued beef  choose a dinner from the archives
 BBQ sauce [ <60 calories/fl oz]
 cherry tomatoes
 carrots
Sparkling water Sparkling water

Roi Soleil

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Thursday, eat the meals that will be posted on Wednesday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.                                                                                   Welcome to buildingtheloveshack who is now Following.

Louis XIV, Louis the Great, The Sun King [Roi Soleil] was the longest-reigning monarch in French or European history: 72 years. How did he achieve that? By being crowned king on May 14, 1643, when he was 4 years old.  If you watch the TV series Versailles, you get the sense of a monomaniac on the throne — being hailed as supreme ruler while a toddler might do that to you! Louis was the driving force of French culture of his era, gathering artists [Le Brun], architects [Mansart], landscapers [LeNôtre], musicians [Lully], and play writes [Molière] to his court to create works which still dazzle us today. And Louis did not simply pay them to get on with it, he collaborated, suggested, and astonished his contemporaries with his range of knowledge and skill. He was a wonderful <touche à tout> but not the best of kings. The Château de Versailles is his masterpiece of French Baroque style.  In honor of Louis, our eggs are full of rich dainties and named after the church where French kings were traditionally crowned. The dinner features oysters, which Louis loved [wagon-loads of bivalves were moved from the coast to Versailles weekly] and sparkling wine. [A purist would say that Champagne as we know it had not been developed in the time of Le Roi Soleil, but Limoux from southern France had been around since 1531.]

Saint Denis ScrOmelette:  295 calories  9 g fat   3.1 g fiber  18 g protein  35 g carbs   215.4 mg Calcium   GF   James Beard’s comprehensive volume American Cooking gives us the recipe for this breakfast. Delicious, and rich, and wonderful.  Worth getting up for.

St-Denis ScrOmelette w: cherries

1 ½ two-oz eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume, crack three 2-oz eggs into a jar with a lid and put it in the ‘fridge for next week.                                                1 Tbsp leek or scallion, minced                                                                                                                              ½ clove garlic, minced                                                                                                                                                              ¼ oz mushrooms                                                                                                                                                                 ¼ oz ham [3% fat], minced                                                                                                                                   1 tsp chicken liver OR chicken liver pate                                                                                                  parsley for garnish                                                                                                                                                  4 Bing cherries                                                                                                                                                                          blackish coffee or blackish tea or lemon in hot water                                                                                          5-6 oz green smoothie or fruit smoothie or unpasturized apple cider

Heat a well-seasoned cast iron or non-stick pan and spritz it with oil or cooking spray. Add the leek, garlic, and mushrooms and stir to cook. Whisk the eggs with the ham and pate and pour over the vegetables in the pan. Cook as thoroughly as you like. The hot beverage is brewed, the smoothie is shaken, and the fruit is plated.  Breakfast fit for a king.

Oyster Feast with Bubbly:   272 calories   10.2 g fat   1.9 g fiber   12.7 g protein   16 g carbs 83 mg Calcium   PB   Got something BIG to celebrate: how about a plate of raw and baked oysters with a salad AND a glass of bubbly? This serves TWO, since a celebration deserves company.oysters, chevre-stuffedoysters w: beet-walnut salad

 18 medium Eastern oysters, raw                                                                                                                           9 tsp chevre cheese                                                                                                                                                4 saltine crackers as medium-fine crumbs                                                                                                          3 cups lettuce                                                                                                                                                                   2 Tbsp raw herbs, [such as thyme, rosemary, chives], chopped                                                                 1 oz grated carrots                                                                                                                                               3  oz tomatoes, cherry or standard                                                                                                               1-1/2 tsp olive oil  + 1-1/2 tsp good vinegar  + pinch flavored salt                                                                            per person:  4 oz Sparkling Wine [such as Champagne]

Turn on the broiler. Shuck the oysters, discarding the upper shell, but keep the oyster in the bottom shell. Carefully put half oysters on an oven-proof pan. Sprinkle each of those oysters with a pinch of the cracker crumbs. Then put 1 tsp of the chevre on each oyster. Top with the rest of the crumbs. Slide under the broiler until the cheese begins to soften and brown just a bit. In a wide bowl, whisk together the oil, vinegar and herbs. Toss lettuce and carrots with the dressing, add a pinch of salt and top with tomatoes. Plate the raw and baked oysters with the salad, pour your bubbly. Salut!

Rustic

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Monday, eat the meals that will be posted on Sunday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.

“Rustic” has several connotations.  As an adjective, it means ‘typical of the countryside’ .  As a noun, it is a slighting implication that a person is uncultured and a little slow. Think of Shakespeare’s ‘Rustics’ who stage a play in MidSummer Night’s Dream.  ‘Rustic furniture’ is fashioned from unfinished wood or in woodland themes. ‘Rustic decor‘ comes in and out of style. Stonework which is ‘rusticated‘ is rough-hewn.  Rustic food, on the other hand, can make your mouth water.  The thought of a well-stocked picnic basket is enough to warm the heart of Yogi Bear or The Water Rat. Marie Antoinette played at being a shepherdess and Manet’s Déjeuner sur l’Herbe glorifies the idea of a <fete champetre>, tho’ I do hope the woman puts her clothes on before going home! Let’s celebrate rustic foods for breakfast and dinner. If warm enough, eat outside.

Rustica Scromelette:   292 calories  8.9 g fat  1.4 g fiber  16 g protein   33 g carbs  270 mg Calcium   PB GF   One of our favorite dinners for a Slow Day is Pasta Rustica. So why not enjoy those flavors at breakfast? The cheese, the herbs, and the eggs combine with a real WOW in the morning.rustica-scromelette

1 ½ two-oz eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume, crack three 2-oz eggs into a jar with a lid and put it in the ‘fridge for next week.                                     ½ Tbsp crushed tomatoes                                                                                                                                               ½ Tbsp low-fat ricotta cheese                                                                                                                          1/8 oz mozzerella, chopped                                                                                                                               1/3 oz onion, chopped                                                                                                                                            ¼ clove garlic, minced or pressed basil + oregano + salt + hot pepper flakes                             HINT: I combined the tomato, cheeeses, herbs and spices the night before. You can also prepare the melon beforehand.                                                                                                                         1 oz melon                                                                                                                                                         blackish coffee or blackish tea or lemon in hot water                                                                                             5-6 oz green smoothie or fruit smoothie or unpasturized apple cider

Heat a well-seasoned cast iron or non-stick pan and spritz it with oil or cooking spray. Add the prepared onion and garlic and stir to cook briefly . Whisk the eggs with the cheeses and seasonings and pour over the onions in the pan. Scramble to your favorite degree of doneness. Plate the fruit, prepare the beverages. You are in for a treat.

Cottage Pie:   219 calories    7 g fat    1.8 g fiber    21.7 g protein     15 g carbs     35 mg Calcium PB GF Cottage Pie is the beef version of Shepherd’s Pie. The addition of mashed cauliflower is a great trick to lessen the calorie and carb count of mashed potatoes. Some people like this with mashed cauliflower only, but I enjoy the combo for a more authentic taste. HINT: serves 2. Freeze leftovers for another dinner or invite a guest.Cottage Pie w: peas

1 cup roast beef, ground or minced                                                                                                               1 two-oz egg, separated                                                                                                                                                         ½ cup mashed potatoes                                                                                                                                           ½ cup mashed cauliflower                                                                                                                                        ½ cup beef gravy, as fat free as you can make it                                                                                              2 0z peas OR 1 cup lettuce + ½ tsp olive oil + ½ tsp lemon juice OR cider vinegar + 1 oz tomatoes

Add the egg yolk and gravy to the beef, along with salt and pepper to taste. Whip the eggwhite until stiff and fold into the mashed vegetables with salt and pepper to taste. Put the beef mixture into an oil-spritzed oven-proof dish [2-3 cup capacity] and spread it out evenly. Smooth the mashed vegetables on top and ruffle it with a fork or spoon. Bake at 350 degrees F. for 20 minutes or until the top begins to brown a bit and the inside is hot. Whisk the oil and lemon juice in a wide bowl, add the lettuce and tomatoes, and toss gently.

Ingredients for next week: breakfast, single portion

1.5 two-oz eggs 1.5 two-oz eggs
 3% fat ham  +  Bing cherries  ground cumin
 leek   +  garlic  Bing cherries
 mushroom  mint tea
 chicken liver pate
Whatever you need for your smoothie Whatever you need for your hot beverage
Whatever you need for your hot beverage Whatever you need for your smoothie

Dinner, single portion:

 9 Eastern oysters  ground lamb
 chèvre cheese  Mediterranean Vegetables [see Sidekicks I, 17 Sept. 2017 for recipe]
 Saltine crackers  brown rice
 lettuce + oil + lemon juice + herbs  Gruyère cheese
 5 oz sparkling wine
Sparkling water Sparkling water

Brahms

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Monday, eat the meals that will be posted on Sunday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.                                                                                               Welcome to Daimary John who is now Following.

Tomorrow will be the birthday of Johannes Brahms.  My mother used to sing his Wiegenlied to help us get to sleep.  This is what I remember of her lyrics:

Lullaby and goodnight, /  With roses bedight,
With lilies o’er spread  /  Is baby’s wee bed.
Lay thee down now and rest, / May thy slumber be blessed.

Lullaby and goodnight, / Thy mother’s delight,
Bright angels around / My darling will stand.
Lay thee down now and rest, / May thy slumber be blessed.

Sweet as the song may be, I always misunderstood it: I thought that with all those heavenly beings around, I was supposed to stand up, out of respect. And I was so-o-o tired that I resented those angels who were going to visit!  But back to Brahms. Born in 1833, he grew up in a musical family.  Like his father before him, the young musician did musical odd jobs — playing in taverns and brothels.  He composed at an early age and conducted an orchestra when he was 11!  Brahms’ friendship with Robert Schumann really helped his career take off, as Schumann wrote an article praising the “New Path” that Brahms’ music was taking.  Brahms went on to compose, conduct, and perform numerous works for choir, violin, orchestra, and piano which place him among the “Three Bs” of Romantic Music. Are your ready to take a ‘new path’? One that will lead you to better health?  Try these menus: the breakfast is an homage to 10-year-old Johannes playing piano in the brothels of Hamburg.  The dinner is inspired by Brahms’ love of Italy, where he used to take long walks for inspiration.

Puttenesca Bake:  265 calories  6 g fat  2.5 g fiber  13 g protein  39 g carbs [34 g Complex]  231 mg Calcium  PB GF  Once you have Puttenesca Sauce in the freezer, preparing this breakfast is very easy. And the canned peaches are simple, too.Puttenesca Bake

one 2-oz egg                                                                                                                                                                   1.5 Tbsp Puttenesca sauce [see SAUCY Dec 6, 2017 for recipe]                                                                              1/2 Tbsp Parmesan, grated                                                                                                                                      ¼ cup peaches canned in juice                                                                                                                           5-6 oz green smoothie or fruit smoothie or unpasturized apple cider                                  blackish coffee or blackish tea or lemon in hot water

Set the toaster oven at 350 degrees F. Spritz an oven-proof ramekin or small casserole [if serving 2 or more] with non-stick spray. Whisk the eggs with the sauce and cheese. Pour into the baking dish and heat for 12-15 minutes. Portion the peaches and prepare the beverages. Que bella!

Fish Parmigiana:   279 calories     8.2 g fat    4.8 g fiber   31.5 g protein    17.4 g carbs   337 mg Calcium  PB GF – if using GF flour Crunchy and flavorful: a real treat from the Canadian Cheese Board. Doubles or triples easily.Chicken Parmesan w: salad

2 Tbsp white whole wheat flour                                                                                                                         1 egg white + a little water                                                                                                                                     3 Tbsp fresh bread crumbs                                                                                                                                       1 Tbsp Parmesan cheese, grated                                                                                                                         3 oz firm white fish filets, such as tilapia                                                                                                       1/4 cup crushed tomatoes                                                                                                                                         1 tsp capers                                                                                                                                                           lemon zest + basil leaves                                                                                                                                            1 oz mozzerella cheese, grated or sliced thinly                                                                                                  3 oz green beans

Set the oven at 400 F. Combine flour, salt, and pepper on a plate. Whisk egg white with a little water in a soup plate. Mix bread crumbs and Parmesan on a plate. Roll the fish in the flour, then roll it in the egg white, the roll it in the crumbs/cheese. Lay the fish on a piece of parchment paper large enough to cover your baking dish. Spray the fish with non-sick spray and bake 5-7 minutes. Turn the fish over and bake 5-7 minutes. Combine tomatoes, capers, zest, and basil. Spoon on top of the fish, then top with mozzerella. If you have any remaining crumbs/Parmesan, sprinkle that on the mozzerella. Return the fish to the oven and bake about 5 minutes until the cheeses is bubbly and golden.

Floralia v. 4.0

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Monday, eat the meals that will be posted on Sunday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.

Happy Floralia!  Since 240 BC, the Romans celebrated the Goddess Flora during the first days of May. What a charming idea: a goddess of flowers!  Floral wreaths were worn as people celebrated the return of Spring. To this day, the town of Càparra observes the festival. [Perhaps it is more for the tourists than for the goddess…]  Southern France, which the Romans called Gaul, embraced the idea wholeheartedly. In the 1400s, the Limbourg brothers depicted May as a time for courtiers to go out into the countryside to enjoy the flowers, emerging leaves, and the fresh air. Towns and cities today hold floral exhibitions and decorate with flowers to mark the occasion.  The featured breakfast includes fresh herbs with the eggs: both symbols of Spring.  Dinner is Springtime itself: with asparagus, egg, light flavors of citrus and shrimp, and a spicy dressing to hint of hot weather to come.  Wear green! Walk outside! Enjoy the May air! Be slimmer for Summer.

Herb Scrambled Eggs:    268 calories  7.6 g fat   2.5 g fiber  20 g protein  35 g carbs    208 mg Calcium  PB GF  Take a walk in the herb garden, then put the herb garden in the breakfast.Herb Scramble, no toast

3 two-oz eggs of which you will use 1 ½ eggs per person HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week                                                                                                                                                                                  1 Tbsp chopped herbs: chives, rosemary, oregano, thyme, lavender                                                      salt & pepper to taste                                                                                                                                               2 oz table grapes OR 2 oz canteloupe OR 3 oz strawberries                                                                                                       blackish coffee or tea or lemon with hot water                                                                                                      5-6 oz green smoothie or fruit smoothie

Whisk the eggs with salt & pepper to taste. Pour into a hot pan sprayed with cooking oil. When bottom of eggs are set, sprinkle the herbs over the eggs, fold, and plate with fruit. Toast the bread, brew the beverage, pour the smoothie, and you are good to go.

Springtime Shrimp Salad:  192 calories   7 g fat   3.6 g fiber  17 g protein  17 g carbs   114 mg Calcium  PB GF  In Spring, the clementines are decreasing in the markets as the asparagus is increasing. A salad with shrimp is delightfully delicious.Springtime Shrimp Salad

2 cups mesclun OR baby greens                                                                                                                                2.5 oz cold-water shrimp                                                                                                                                             8-9 sections clementine                                                                                                                                        1-3/4 oz asparagus                                                                                                                                                        ¾ oz mango                                                                                                                                                               ½ hard-boiled egg                                                                                                                                                        2 tsp Spicy Aioli Dressing**

**Spicy Aioli Dressing        makes 3 Tbsp                                                                                                                                2 tsp olive oil mayonnaise                1 tsp Sriracha                                                                         pinch granulated garlic         2 tsp lemon juice                                                                             Whisk all ingredients together until smooth.

Prepare all the ingredients, cutting or cooking as necessary. Combine the Dressing and measure 2 tsp into a large bowl. Toss the salad greens with the Dressing and a pinch of salt. Turn onto the serving plate and arrange the other ingredients atop the greens. Enjoy the colors and flavors of Spring.

Ingredients for next week: breakfast, single portion

1 two-oz egg 1.5 two-oz eggs
 Puttanesca sauce [see SAUCY, Dec 6, ’17]  crushed tomatoes + onion + garlic
 Parmesan cheese  ricotta + mozzarella cheeses
 Italian herbs + crushed red pepper
 peaches canned in juice  melon
Whatever you need for your smoothie Whatever you need for your hot beverage
Whatever you need for your hot beverage Whatever you need for your smoothie

Dinner, single portion:

 white fish  + flour + egg white  roast beef to make 1 cup ground
 fresh bread crumbs  potato  +  cauliflower
 Parmesan + mozzerella cheeses  one 2-oz egg
 crushed tomatoes  1/2 cup low-fat beef gravy
 basil  + capers  + lemon zest  peas OR salad with vinaigrette
green beans  tomato
Sparkling water Sparkling water

Two Cities

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Thursday, eat the meals that will be posted on Wednesday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.                                                                                                      Welcome to Maria who is now Following.

Do you remember reading A Tale of Two Cities?  The dread of the Terror, the evil of Madame Defarge, the shoemaking of Dr Manette, the heroism of Sydney Carton — wow! What a story!  It was in the 9th grade curriculum and I read it avidly. First released in publication on April 30, 1859, it be came another hit for author Charles Dickens.  The author promotes social justice and spins a ripping yarn in the historical novel which is said to be the best selling book of all time. It is time to reread this classic.  Start over breakfast in Paris and end over dinner in London. In honor of the two cities, we will begin the day with a meal inspired by Parisian charcuterie, and end the day with Fish & Chips, but not the way they serve it in England.  The book’s plot had twists and turns, so our dinner is out of Portugal.

Charcuterie Bake:   278 calories  10 g fat   3.2 g fiber  17 g protein   37 g carbs  198 mg Calcium GF   One Sunday, we invited friends over for what we call a “French Lunch” – bread, sausage, cheese, fruit, wine, and good fellowship. My Dear Husband thought, “I know what breakfast will be.” And he was correct: left-overs reborn as breakfast.Charcuterie Bake w: pears

One 2-oz egg                                                                                                                                                          1/2 oz chorizo sausage                                                                                                                                           ½ Tbsp chèvre cheese, the creamy type                                                                                                       ¼ tsp Dijon mustard                                                                                                                                     herbes de Province                                                                                                                                                  1-1/2 oz pear                                                                                                                                                   blackish coffee or blackish tea or lemon juice & hot water                                                                       5-6 oz fruit smoothie or natural apple cider

Set the toaster oven at 350 degrees F. Cut the sausage into a small dice. Cream together with the goat cheese, mustard, and herbes. Spritz an oven-proof ramekin/dish with olive oil or non-stick spray. Whisk the egg with the sausage mixture and pour into the dish. Bake for 12-15 minutes while you pour the beverages and slice the pear. As simple as the meal which preceeded it.

Portugese Fish & Chips:  260 calories  6.3 g fat  4.7 g fiber  24 g protein  28 g carbs [27 g Complex]  60 mg Calcium  PB GF – if using GF flour  From our favorite dinner place in Souris, PEI, 21 Breakwater comes this house specialty from the chef’s native cuisine. The batter is so light that it lets the lime-infused fish shine through. The recipe takes little time to accomplish. I have described it in detail so you can be successful.Portugese Fish &amp; Chips

3 oz tilapia or hake                                                                                                                                                            1 fl. oz lime juice or lemon juice                                                                                                                              1 egg white + 1 egg yolk                                                                                                                                          1.5 Tbsp white whole wheat flour                                                                                                                                          3 oz sweet potato, peeled                                                                                                                                                             ½ tsp canola oil                                                                                                                                                                             ½ tsp granulated garlic  +   ¼ tsp paprika   +  black pepper                                                                                                  2 oz asparagus

Marinate the fish in the lime juice with a pinch of salt and pepper for up to 30 minutes. Set the oven to 425 F. Peel the sweet potato and cut lengthwise into 1/4” slices. Cut each slice into 1/4” sticks. Put the oil in the non-stick pan that you will use to cook the fish. Add the potato sticks to the pan and toss about to coat with oil. Combine the granulated garlic, paprika, and pepper, and sprinkle on the potato sticks. Toss to distribute the seasonings. Line a baking sheet with aluminum foil with the dull side up. Spray liberally with non-stick spray. HINT: You could do this 1-2 hours in advance.  Distribute the potatoes on the pan so they do not touch. Put in oven for 10-12 minutes. Meanwhile, put the asparagus on Low to simmer. Take the fish from the marinade and pat dry with paper towels. Dredge lightly with flour. Whip the egg white into soft peaks. Fold in the egg yolk and remaining flour from dredging the fish. Heat the non-stick pan and spray with non-stick spray. Remove the fries from the oven and turn them over. Return to oven for 10 minutes more. Dip the fish in the egg batter so that it is coated on all sides. Cook the fish on one side over medium heat for 6 minutes, then on the other side for 6 minutes or until fork tender. When fries are done, turn off oven, open the door, and leave the fries in there for up to 5 more minutes. Plate all that good food and live it up.

 

For the Birds

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Monday, eat the meals that will be posted on Sunday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.

John James Audubon: champion of wild birds; American defender of wildlife; founder of the Audubon Society.  Not so fast. He was a man of two worlds and of two personas. The famous bird artist was not an American by birth: he was born on the wrong side of the blanket in Haiti to a French ship owner and his housekeeper. His name at birth was ‘Jean Rabin.’  Ultimately adopted by his father and his father’s wife, Rabin’s name was changed to Jean-Jacques F. Audubon.  An education centered around art and dancing did not help when he was sent to Pennsylvania to escape Napoleonic conscription and to run the family lead mine.  [On the way to America on a false passport, he changed his name to John James.]  After marriage and the arrival of children, Audubon tried shop keeping in Kentucky and life as a miller, before working as a portrait painter and dance instructor. Earning praise for his paintings of birds, Audubon went on an extended hunting trip: he would shoot birds, wire them into lifelike poses, and paint them. Meanwhile, his wife supported the children by working as a governess. In 1836, publishers in Scotland and England agreed to publish his large-format book Birds of America, Audubon’s seminal work depicting more than 700 species. This work raised him from obscurity and secured him some financial stability.  He actually had nothing to do with the Audubon Society: that was founded by an admirer after Audubon died. One idea of Audubon’s persists in the study of birds: he developed the concept of ‘bird banding.’   Tomorrow, on Audubon’s birthday, we will eat the gizzards of birds he might have killed for breakfast [that’s <gésier> in French] and eat pheasant, a common game bird, for dinner. Bon apétit.

Gizzard ScrOmelette:  292 calories  10.7 g fat   2.4 g fiber  17.6 g protein  32 g carbs [29 g Complex]  212 mg Calcium  GF  Yes, really: gizzards. High in protein, low in fat . You could try this with the gizzard that is in the giblet package at Thanksgiving time.Gizzard ScrOmelette

Three 2-oz eggs of which you will use 1 ½ eggs per person HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week.                                                                                                                                                                                  1/2 oz gizzards, cleaned and simmered in seasoned stock for 1 ½ hours [HINT: cook up a bunch of gizzards at the same time for future use]                                                                                  1 clove garlic, minced                                                                                                                                   sage + salt + pepper                                                                                                                                                       1 oz applesauce                                                                                                                                        Blackish coffee or tea or lemon with hot water                                                                                               5-6 oz fruit smoothie or natural apple cider

Spritz a non-stick pan with olive oil or non-stick spray. Slice the gizzards and cook them with the garlic and sage until warm. Whisk the eggs with salt & pepper to taste and scramble in the pan with the gizzards. Plate the applesauce and pour the beverages. Real farm food.

Pheasant Casserole:  250 calories  9.5 g fat   5.4 g fiber  22.5 g protein  21.6 g carbs [19 Complex]  86 mg Calcium   PB  This recipe is based on one from English Provincial Cooking by Elisabeth Ayrton and it dates back to the 18thcentury. Whole partridges were stewed with onion, carrot, and cabbage for 2.5 hours and served on thick slices of bread. Well, this is a modified version and it is delicious. This uses left over cooked pheasant meat and works well.Pheansant Casserole

2-1/2 oz cabbage, sliced 1-1.5” thick                                                                                                                   1.5 oz baby carrots, cut in half lengthwise                                                                                                     ¼ oz onion rings [which I forgot to put on the top in the photo]                                                                     2 Tbsp chicken or pheasant gravy                                                                                                                      2 oz pheasant meat, cooked and taken off the bone                                                                                                     ½ Arnold Multi-Grain Sandwich Thin

Prepare the carrots, cabbage, and onion and steam them for 25 minutes until the carrots are tender. If the cabbage is not yet done, leave it in the steamer with the lid on but off the heat until needed. Warm the pheasant in the gravy + 2 tsp of the water from the steaming liquid. Warm the Arnold Thins in the toaster oven. Plate the bread. Spoon a tablespoon of gravy on top. Place the meat atop the bread. Stir the warm vegetables into the warm gravy and plate them. Put the onion rings on top and pour any remaining gravy over the meat.

Ingredients for next week: breakfast, single portion

1 two-oz egg 1.5 two-oz eggs
 chorizo sausage  fresh herbs
 chèvre  cheese  melon or strawberries
 herbes de Province  +  Dijon mustard
 pear
Whatever you need for your smoothie Whatever you need for your hot beverage
Whatever you need for your hot beverage Whatever you need for your smoothie

Dinner, single portion:

 firm-fleshed white fish  salad greens
 lime or lemon juice  clementine or tangerine sections
 flour  +  egg  hard-boiled egg  +  mango
 sweet potatoes   + canola or peanut oil  cold-water shrimp
 paprika  +  granulated garlic  asparagus
  asparagus  Srircha aioli + lemon juice
Sparkling water Sparkling water

Saint George

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Thursday, eat the meals that will be posted on Wednesday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.                                                                             Welcome to Lick My Spatula who is now Following.

Saint George and the Dragon — now there’s an iconic image: The noble knight rescues the fair princess by killing the dragon.  Sigh. So romantic.  The real Saint George was born to Greek parents who were Christians in the 3rd century AD.  He joined the army and soon attained high rank and favor with the emperor. This did not do any good when Emperor Diocletian decided that all Christians had to be purged from the army.  George voluntarily declared that he was a Christian and maintained his faith despite the emperor’s efforts to bribe him to change his mind. His example is considered heroic since a horrible death was his fate. Where does the dragon come in???  Some say the dragon represents an evil local king, subdued by George and his soldiers.  Some say the dragon was an actual crocodile to which the locals were going to offer a princess [after daily sheep were not enough].  Some say the dragon represents internal struggles of faith and ethics.  What is your dragon? Do you want to lose weight but fear you won’t succeed?  The Fast Diet is here for you.  Today’s breakfast has the Greek component of St George’s life: the classic flavors of moussaka.  The dinner represents England, a country which has embraced the legend of St George as part of its national mythology. What is more English than Steak & Mushroom Pie?

Moussaka Bake:  277 calories   8.6 g fat   2.8 g fiber   15 g protein   35 g carbs   216 mg Calcium PB GF      The lamb, the eggplant, the feta – what’s not to like about this delicious Greek combination?Moussaka Bake w: melon

1 two-oz egg                                                                                                                                                                 1 Tbsp moussaka sauce**    HINT: Prepare days before and refrigerate.                                                       1/8 oz feta cheese, diced or crumbled                                                                                                               2 tsp parsley, chopped                                                                                                                                              2 oz melon                                                                                                                                                         nearly black coffee or tea or lemon in hot water                                                                                          6 oz green or fruit smoothie or natural apple cider                                              

 **Moussaka Sauce     [makes 3 cups]                                                                                                                                              1 pound eggplant, skinned and cubed               1 pound ground lamb                                                                                            1/4 cup chopped onions        1/2 tsp cinnamon                                                                                                   1 cup Marinara Sauce [see Saucy Dec. 6, 2018 for recipe]                                                                     Cook the lamb  in a little water, it will give off its own fat.                                                                  Drain the fat from the lamb and run the meat under hot water to remove more.                        Cook eggplant and onions until onions are translucent.                                                                       Add marinara sauce and cinnamon and cook until eggplant is soft.                                                Run through a food processor, then add the meat.                                                                                       Use to prepare a Moussaka Casserole or put on pasta.

Spritz a ramekin [for 2 people, my husband prefers to use a 4×6” oval casserole] with oil or non-stick spray and set the toaster oven at 350 degrees. Stir the cheese, parsley, and sauce together then whisk in the egg. Pour into prepared baking dishes and bake for 12-15 minutes. Prepare the hot beverage and the smoothie. Plate the bake with the melon and savor the moment.

Steak & Mushroom Pie:  277 calories  4.8 g fat  6.9 g fiber  27 g protein  25.6 g carbs  34 mg Calcium    Two very compatible flavors together again, topped [not encased] in puff pastry. Similar to a meal enjoyed at The Sign of the Angel in Lacock, Wiltshire, England. A real treat. HINT: recipe serves 2 [TWO], photo shows one serving.Steak &amp; Mushroom Pie

4 oz grilled sirloin steak [leftover from a previous meal?]                                                                       1.5 cups mushrooms                                                                                                                                               1 Tbsp red wine                                                                                                                                                                                      ¼ cup creamed onions                                                                                                                                            ½ tsp thyme + salt & pepper to taste                                                                                                                 1/6 sheet puff pastry [Pepperidge Farm, frozen sheets are easy to find and use]                               per person: 1/3 cup peas

Thaw the frozen puff pastry for 40 minutes on the counter. Rewrap and return one sheet to freezer. Remove one of the sheets, unroll it carefully, and cut the sheet into 6 squares. [TIP: stack the remaining 5 pieces with waxed paper or cling wrap between the layers. Pop into a zipper bag and freeze for later use.] Cut the steak into 1/2”-1” cubes. Combine the meat with the mushrooms, wine, onions, seasonings in an oven-proof dish just large enough to hold the meat mixture yet large enough to be topped with the puff pastry. Heat the meat mixture until it is warm. Lay the puff pastry on top, decoratively slitting the crust. Bake at 400 F. about 15 minutes, until the crust is well-browned. Cook the peas and imagine that you are in an English country restaurant.