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.
The rhubarb is up — way up by late May, so our town’s Rhubarb Festival will take place during the first weekend in June. The plants are so hardy, patiently waiting under the ground all winter, sleeping soundly under the 25″ of snow that fell in mid-March. We enjoy rhubarb as a beverage, as dessert, as a relish/chutney. During the heyday of the Silk Road from Constantinople to China, rhubarb roots were traded back and forth for their medicinal use. They were more valuable than silk. Soon, I will be in pie-baking mode: for the Pie Contest, for the Bake Sale, and for our freezer. But on a Fast Day, Rhubarb is not just for pie, although it is nicknamed the “Pie Plant.” Here is rhubarb for breakfast and rhubarb sauce at dinner. Win-win! Rhubarb is always a winner!
NB: If you love rhubarb as much as I do, visit https://benningtonnhhistory.blog/2023/04/11/rhubarb-what-is-it/ for a monthly dose of rhubarb lore and recipes.
Yogurt Creme Brulee: 208 calories 2 g fat 2.5 g fiber 19 g protein 28 g carbs 115.6 mg Calcium NB: Food values given are for the plated foods only, and do not include the optional beverage. PB GF Let’s have dessert for breakfast! A Bobby Flay dessert was the inspiration for this breakfast recipe. HINT: This makes enough for 2 [two] servings.
|You will need a small blowtorch to caramelize the sugar. You CANNOT use the broiler for this or you will melt the yogurt.|
|8 oz Greek yogurt, skim |
½ tsp vanilla
|Stir yogurt and vanilla in a medium bowl until combined. Cover and refrigerate 30+ mins to allow the flavors to meld.|
|1 cup rhubarb mush or berries |
2 Tbsp water + 1 tsp sugar
½ tsp lemon juice
|Put 2 cups sliced rhubarb in a pan with 1/2 cup water. Simmer until just softened, ~10 mins. Add sugar and stir to mash rhubarb. –OR–|
Put berries in a small saucepan and add water. Simmer until just softened, ~5 mins. Add sugar and stir in the lemon juice. Let cool.
|2 ramekins |
¼ c rolled oats, toasted
|Divide fruit between the ramekins. Toast oats in a dry skillet and sprinkle on the fruit. Fill with yogurt. Cover and freeze 5 mins.|
|2 tsp turbinado sugar per ramekin||Sprinkle sugar over each ramekin. Caramelize by slowly sweeping the blowtorch flame back and forth. Let sugar harden, ~2 mins.|
In addition: 1 oz 3%-fat ham slice Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water
While the ramekins are in the freezer, cut the ham slice into ribbons and quickly cook in a dry skillet. Plate the ramekin with a wreath of ham around it. A fine mix of opposite flavors, temperatures, and textures.
Halibut with Rhubarb Relish: 182 calories 5.5 g fat 1.5 g fiber 25 g protein 6.4 g carbs 82 mg Calcium PB GF Whether you bake or broil or grill the fish, a fruit relish makes for a splendid topping. The idea for the Rhubarb Agrodolce came from Todd English in his Olive’s Table.
4 oz halibut filet 4 spears asparagus OR side salad with beets + cukes 2 Tbsp Rhubarb Agrodolce
Pan sear the fish in a lightly-oiled cast iron skillet for 4 minutes per side over medium-high heat. In the meantime, prepare the asparagus or salad. Plate and spoon the fruit relish onto the fish. Believe me, you will eat this fish “with relish.”
Rhubarb Agrodolce: makes 2 cups per fluid ounce [2 Tbsp]: 23 calories 1 g fat 0.6 g fiber 0.3 g protein 3 g carbs 27 mg Calcium PB GF From Todd English.
|1.5 tsp fresh ginger, peeled and minced |
½ cup onion, chopped
1 pound rhubarb, chopped in ½” dice
|Spray a non-stick pan with cooking spray. Add the ginger and cook for 4-5 minutes. Add the onion and cook for 4-5 minutes. Add the rhubarb and cook for 4-5 minutes.|
|1 Tbsp butter |
¾ cup hard cider
2 Tbsp balsamic vinegar 1 tsp fresh rosemary, chopped
|Add each item one at a time, stirring thoroughly after each addition. Bring to a low boil and cook until reduced by half – about 10-15 minutes.|
|1.5 tsp brown sugar||Add sugar and stir to combine.|
Ingredients for next week: Breakfast, single portion for Monday …………………………… single portion for Thursday:
|one plain butter croissant weighing 2.5 oz||1.5 two-oz eggs + strawberries|
|Turkish figs, fresh or dried||hummus: canned chickpeas + garlic + tahini….|
|prosciutto||….lemon juice + pepper + cayenne pepper + onions|
|optional hot beverage||optional hot beverage|
Dinner, single portion for Monday:………………………….. single portion for Thursday:
|two 2-oz eggs||6 oz chicken thigh meat|
|Bechamel sauce, no cheese||chicken broth + deglet noor dates|
|chives or scallions||Hawayij spice + watermelon|
|green beans + Cheddar cheese||quick-cooking barley|
|Sparkling water||Sparkling water|