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. Simple way to lose weight and be healthier.
The Earth tilts as it spins on its axis. Currently [and this is subject to change], the tilt is 23 degrees, 27 minutes from vertical. As the Earth orbits the sun, the tilt causes the sun to shine more directly on some places and less directly on others. This is the cause of our seasons. On a map of the world, you will see the Tropic of Capricorn in the Southern Hemisphere. It is at 23 degrees South of the Equator. That is the point over which the sun shines most directly during the Summer Solstice in the Southern Hemisphere. The same day marks the Winter Solstice for those in the Northern Hemisphere, which has winter due to the lack of direct sunlight. This line gets it name from the fact that the Sun was moving through the constellation of Capricorn on the December solstice day when the line was first named around 2000 years ago. The line marks the southern limit of the warm areas called ‘the tropics’ aka: the Torrid Zone. Now you know.
Today’s meals were chosen because they are eaten in countries through which the Tropic of Capricorn passes. As I write this, they are having Summer. Breakfast is my adaptation of food from Chile and dinner is a well-liked soup from Australia.
Pumpkin Sopaipilla Breakfast: 202 calories 4.2 g fat 2.7 g fiber 7.5 g protein 73.8 g carbs [11.9 g Complex] 45 mg Calcium PB This breakfast is based on Chile’s favorite snack, a deep-fried street-food concoction. Our’s are the same recipe, but lower in calorie, served for breakfast with some yummy sides. The recipe comes from hispanickitchen.com.
3 pumpkin sopaipillas+++ 1 Tbsp jelly sauce** 1 clementine + 1 Tbsp fat-free vanilla yogurt 1 or 2 slice Canadian Bacon [back bacon, 20 calories/slice] Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories]
Prepare the sopaipillas, which I did the night before so that I could bake them in the morning. Prepare the jelly sauce. Peel and section the clementine and stir in the yogurt. When ready to serve, heat the sopaipillas at 350 F for 5 minutes, Heat the jelly sauce for about 15 seconds in the microwave. Cook the Canadian bacon. Plate the bacon, fruit, and sopaipillas. Sprinkle the latter with confectioners sugar and spoon the syrup over them. Putting cocoa in the coffee gives you another taste of the Americas, the source of both squashes and cocoa.
+++Pumpkin Sopaipillas yields 10-11 two-inch rounds ½ cup flour 1 tsp baking powder ¼ tsp salt ½ cup pumpkin puree, canned 1 Tbsp melted butter Combine into a smooth dough. Let sit 20 minutes, then roll out on a floured surface. Cut into 2″ rounds with a cookie cutter or the top of a glass.
**Jelly Sauce yields 2 Tbsp 2 Tbsp water 1 tsp fruit jelly [grape, raspberry, strawberry] Stir together in a custard cup and heat in the microwave until the jelly dissolves.
Australian Chicken-Corn Soup: 198 calories 2.8 g fat 1.2 g fiber 12 g protein 20 g carbs [6.5 g Complex] 9 mg Calcium PB GF This remarkable version of a Chinese soup is found in the “Australian Women’s Weekly’s” Chinese Cooking Class book. From such an easy preparation comes a wonderful, complex flavor. HINT: this recipe makes four cups of soup. One serving = one cup.
|1 liter water|
1 pound raw chick – meat and bones
1.25 cm piece [small knob] ginger
½ onion, peeled and quartered
2 sprigs parsley
½ tsp salt
–OR-3.5 cups whchick stock
salt + pepper
|Put chicken or chicken pieces into saucepan and add water, peppercorns, peeled and sliced ginger, onion, parsley and salt. Bring to boil over medium heat and skim well to remove any scum; reduce heat and simmer gently, covered, for one and a half hours. Remove any scum from top of stock. Strain and reserve three and a half cups of the stock.|
-OR- Simmer premade stock, ginger knob, salt and pepper covered for 30 mins. Strain.
|3.5 cups stock |
240 g creamed corn, canned 1 stock cube= 1 tsp dry bouillon grains ¼ tsp dry ginger powder 2.5 chopped fresh scallions ground pepper ½ tsp sesame oil
|Combine in a large saucepan the reserved chicken stock, creamed corn, crumbled stock cubes, ginger, scallions, pepper and sesame oil. Bring to boil. Take off heat and taste for salt. |
|2 Tbsp cornstarch/cornflour 2 Tbsp water||Mix cornflour to smooth paste with water; add to soup while stirring. Put back on heat and stir until soup boils and thickens. Reduce heat, simmer for 1 min.|
|1 egg white 1 Tbsp water 2 tsp soy sauce||Beat egg white and water lightly and add to soup in a thin stream, stirring well. Add soy sauce. Taste for seasoning.|
|1 slice ham =1 oz, thinly sliced ½ cup chicken, shredded chopped scallion/chives/|
|Remove meat from bones, shred finely. Add meats to soup, heat gently. Top with extra chopped scallions or chives or baby spinach leaves.|