Easter Eggs

How this Fast Diet Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. Later 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. Simple way to lose weight and be healthier. Welcome to weightlosscal and beatmybellyfatnow who are now Following.

Easter has been associated with eggs since forever. The chick hatching from the seemingly lifeless egg is the classic simile for the resurrection at Easter. Eggs speak of Springtime and the very name ‘Easter’ comes from ‘Eostre’, a goddess of Spring to the ancient people of England. But why hard-boiled eggs, you ask. During Lent, when people refrained from eating eggs, the hens continued to lay. The solution to all those surplus eggs was to boil them — this helps them to keep longer and results in heaps of eggs by Easter. Thus the tradition of decorating eggs and giving them to friends and family. How did rabbits become the deliverers of eggs? The German tradition of the March Hare [as in “mad as a March hare” cf. Alice in Wonderland], being a fertility symbol, is linked to eggs, another fertility symbol. Among the Germans, the hare brought treats to children at Easter. In the US, the hare became a tame domestic rabbit and the Easter Bunny was born. These days, an ‘Easter Egg’ is a hidden reference in a TV show or movie, put there by the director as an inside joke.

So what do you do with all those hard-boiled eggs**???? Today’s recipes show you some ways to use them for breakfast or for dinner. There are many more recipes for Fast Days that use hard-boiled eggs. Have fun hunting through the Archives for them!

**Best way to prepare ‘hard-boiled’ eggs: For easiest peeling, use eggs that are a bit old. Test eggs in a cup of water: if one end floats upward, that’s a good egg for boiling. In a pan large enough to contain your eggs in one layer, add one inch of water. Cover and bring the water to a boil. When it boils, gently place the eggs in the water and cover the pan again. Set the timer for 12 minutes, then remove the eggs to a plate to cool. Ta-da! Once in a while, one breaks. Oh, well.

Egg-Salad Toast: 167 calories 8 g fat 4.5 g fiber 12 g protein 22 g carbs 101 mg Calcium  PB  Toast ‘n’ Egg for breakfast takes a new twist. If you must grab-and-go, this is a good choice. 

1 slice whole-grain bread [70 calories, 3 g fiber] 1 hardboiled 2-oz egg yellow Siracha, ad lib 1 Tbsp reduced-fat ricotta 1 oz sliced tomato OR halved cherry tomatoes 2 oz strawberries  Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water  Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie  [88 calories]

Slice the tomato and salt it to develop flavor. Shell the egg and mash it with a fork on a plate. Squirt some Srarcha on it, add the ricotta, and continue to mash and squirt until you get the consistancy you like. Add salt and pepper and herbs to taste. Lightly toast the bread and spread with the egg salad. Top with the tomato and plate with the fruit. Wholesome and hearty.

Egg Curry: 299 calories 12.6 g fat 2 g fiber 18.4 g protein 27 g carbs 205.6 mg Calcium  PG GF  This Indian curry is delicious and so simple to prepare. Need I say more? The recipe is from Jacquline Herault’s Oriental Cooking the Fast Wok Way. HINT: This recipe serves two [2].

1 tsp oil
½ c onion, chopped [2.25 oz]
1 ½ coins of fresh ginger, minced
Heat wok over medium heat. Add oil and count to 30.Add vegetables and stir-fry 3 minutes until onions are golden. Turn heat to low.
1 Tbsp minced parsley
½ tsp turmeric
1 tsp curry
¼ tsp garam masala
Add ingredients off heat, then simmer uncovered 2 minutes. Stir occasionally.
1½ Roma/plum tomatoes, quarteredAdd tomatoes and some water, and simmer 8 minutes.
4 fl oz / ½ c plain yogurt
1 oz weight = ¼ c mushrooms, chopped
Add, mix well, and simmer 10 minutes or less as sauce thickens.
2 hard-boiled eggs, peeled and slicedAdd, simmer 3 minutes
1 Tbsp lemon juice
¼ cup cooked brown rice, per person
Add and stir to combine. Plate.
2 hard-boiled eggs, peeled and halvedNestle on top of the curry mixture.

Holiday Aftermath

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.

This time of year, two great monotheistic religions have major holidays which over-lap: Passover and Easter. The reason they overlap is that Jesus, who’s resurrection is celebrated by Christians on Easter, was Jewish and the last meal He shared with his friends was a Passover meal.  These days, it can be a busy time, attending religious services and preparing special foods for family and friends.  On Monday,  we’ll take a day of eating simply so we can catch our breath, and use some of the leftovers from Easter dinner to have some easy meals. [On Wednesday, we will eat Seder leftovers.]

Parmesan-Chive Bake:    279 calories   7.5 g fat   3.7 g fiber   15 g protein   30 g carbs    275 mg Calcium   PB GF   While I was away for 10 days, Dear Husband invented this breakfast to take advantage of the fresh chives in the garden. Clever man.Parmesa-Chive Bake w: kiwi

One 2-oz egg                                                                                                                                                          1 Tbsp Parmesan cheese, grated                                                                                                                     1 Tbsp fresh chives, chopped                                                                                                                               1.5 tsp reduced-fat ricotta cheese                                                                                                                        1 oz kiwi fruit                                                                                                                                                           5-6 oz fruit smoothie or green smoothie or natural apple cider                                             blackish coffee or blackish tea or lemon in hot water

First set the toaster oven to 350° F. My Dear Husband is the one who prepares the breakfasts. He says to start the coffee next and then to prepare the smoothie. Spritz a ramekin with oil or non-stick spray. Whisk the egg with the cheeses and chives and pour into the ramekin. Bake in the toaster oven for 12-15 minutes, depending on how you like your eggs. Prepare the kiwi fruit, pour the beverages and have an easy day.

Ham-Asparagus Popover:  280 calories   14.8 g fat  4.6 g fiber   17 g protein   33 g carbs [16 g Complex Carbs]  146 mg Calcium   PB   What a fine way to recycle the components of a Sunday dinner. Especially nice after Easter. HINT: Recipe serves 2 [two] people. Easy to cut in half or to double.Ham-Asparagus Popover

3 oz ham [from a roast, this has 11% fat]                                                                                                           6 oz asparagus, trimmed and cut into 1” pieces                                                                                                  1/2 cup Béchamel sauce with cheese [see Sidekicks I, Sept 17, ’18 for the recipe]                               ½ oz Swiss cheese                                                                                                                                                    1 cup Yorkshire Pudding batter enough for 2 popovers [see ..Not by Bread.. Feb-7-’18]                                          per serving:  2 oz fresh pineapple

Set the oven to 400° F.  Prepare the Yorkshire Pudding batter one hour + beforehand. If asparagus is raw, snap off the woody ends. Slice the spears and cook until tender. Cut ham into bit-sized chunks. Grate the cheese and add it to the Béchamel sauce in a pan. Warm gently until the cheese melts. Add the ham and asparagus. HINT: This could be done hours in advance. Beat the pudding batter until it is frothy. Lightly oil 2 holes of a muffin pan. Warm the pan briefly in the oven, then pour in the batter. Bake 20 minutes until puffed and browned but not dry.  Plate the fruit.  Split the popovers in half and spoon the warm ham mixture over the popovers. Bliss. Draw a deep breath and relax a bit.


How this Fasting Diet works: Eat these meals, and only these meals, tomorrow.  Read the blog on Wednesday to see what we’ll eat on Thursday.  The rest of the week, eat what you like, but sensibly. If you are like me, you will see results.    You may be interested to read what US News and World Report said about the Fast Diet: http://health.usnews.com/best-diet/fast-diet

Tomorrow in Luxembourg, they will celebrate the Feast of Emmaus or Éimaischen.  This involves a street fair with food and art and the air is loud with the sounds of “bird-calls.” For the Luxembourgers, this fair began centuries ago as a potters’ trade show on Easter Monday.  One of the best-loved items for sale are fist-sized, bird-shaped clay whistles which represent the Resurrection.  Tables are full of the colorful little birds and their sellers vie with each other to make the most melodious sounds. Our foods today evoke memories of a Spring day in lovely Luxembourg:  Easter ham and eggs for breakfast, and an international dish involving little fried fish which are popular there.

Holiday-After Breakfast:   282 calories      6.3 g fat       2.3 g fiber       16 g. protein        37.7 g carb 216.7 mg Calcium This is a simple breakfast for the day after a holiday, using a few left-overs from the dinner table or freezer.Easter Breakfast

1 two-oz egg, hardboiled                                                                                                                                          ¾ oz ham OR beef OR turkey OR one Applegate sausage                                                                                                      ¼ cup Yorkshire Pudding* batter with added herbs. HINT: If you made some before and you put some in the freezer, great. Add a pinch of thyme and a pinch of basil.   see ..Not by Bread.. from Feb. 7, ’18 for the recipe                                                                                                          2 oz pineapple OR ¼ cup mixed berries   +   pinch of chopped mint leaves                                       5-6 oz fruit smoothie or natural apple cider                                                                                         blackish coffee or tea or lemon in hot water

Pour pudding batter into two holes of a mini-muffin pan, bake at 400 for 13 minutes. Warm the meat or not. Mix the fruit with the mint. Plate the meat, Yorkshire Pudding, egg, and fruit. Brew your hot beverage, prepare your smoothie. Sit down and relax with your easy breakfast of left overs.

*The Yorkshire Pudd recipe is from the King Arthur Flour 200th Anniversary Cookbook. HINT: make the batter the night before to save time in the morning.

Meze Meal with Smelts:  297 calories 5.8 g fat 6 g fiber 21.5 g protein 22 g carb 174 mg Calcium PB GF ‘Meze’ is the Greek equivalent of Spanish Tapas. This meal features many small servings of common food items, which make it easy to prepare.  There are lots of good recipes in the book Meze by Rosemary Barron.  HINT: The photo shows enough for 2 portions, but the amounts given below are for ONE serving.Meze w: smelts for TWO

1/4 cup white beans                                                                                                                                                  ½ Tbsp capers                                                                                                                                                       1/2 oz marinated mushrooms                                                                                                                               2.5 oz tomato, cubed    OR cherry tomatoes cut in half                                                                                                                               generous pinch Greek oregano                                                                                                                      2 oz cleaned smelts, fins cut off, backbone removed, cut in half along the backbone                                                                                         1 oz mozzerella cheese [or use feta, same amount]                                                                                        1 ½ oz lemon-marinated carrots                                                                                                          marinade: 1 tsp olive oil + 1 tsp lemon juice + pinch of granulated garlic + pinch oregano

Attend to the smelts by cooking them in a non-stick or well-seasoned frying pan spritzed with non-stick spray.  ‘Fry’ until crispy.  Combine the white beans with the capers in a small bowl. In another bowl, combine the tomatoes and the oregano. Slice the carrots into small logs or coins and cook until tender. Drain and combine with the marinade in a small jar with a lid. Shake well, remove the lid and let the carrots cool in the marinade.  Drain the marinade from the jar and pour it over the smelts. Plate the ingredients to please the eye.