foods to eat while Fasting

Food in Wrappers, 2

~ me ~ Leave a comment

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 rest of the week. That’s it. Simple way to lose weight and be healthier.                                                                                                                                  Welcome to Vilma who is now Following.

Here is a continuation of our series of foods from around the world which consist of meat/vegetables wrapped in something  — sort of the early idea of a ‘wrap‘.  This worldwide culinary occurrence is seen today in meals from New Mexican burritos, Danish cabbage rolls, and Haitain pate.  How interesting it is to me that such diverse cultures should share the same idea and interpret it in such diverse ways.  Food is fascinating. Cuisine is creative. Even on a Fast Day.

breakfast burrito

Breakfast Burrito: 225 calories 12 g fat 3.5 g fiber 11.7 g protein  29.4 g carbs 108 mg Calcium NB: The food values shown are for the tortilla, egg filling, and the fruit, not for the optional beverages.   Inspired by breakfasts enjoyed at the Frontier Restaurant in Albuquerque, N.M., this has all the tastes of the Southwest in a filling yet low-calorie meal.                                                 corn tortilla + 2-oz egg    + roasted green chiles, available canned   +   carne                                  adovada + oregano/ Mexican oregano   + cheddar cheese + apple                                                                                                                                                                                           See the full recipe posted on June 26, 2016 in Street Food

Danish Stuffed Cabbage

Danish Stuffed Cabbage:  282 calories  5.7 g fat  5.7 g fiber  35 g protein  25 g carbs  125 mg Calcium  PB GF  Craig Claiborne’s NY Times International Cookbook provided this recipe. Its history involves a Swedish king and the Ottoman Empire. Very royal origin for a common meal found all over, where cabbages are grown.                                                              turkey meat +  pork meat + veal +  fresh bread crumbs + milk  + egg white+                                                                                                                                       sage + salt + pepper  + whole cabbage leaves +  pickled beets + dab of mustard                                                                                      See the full recipe posted on 14-October-2018 in Diocletian.

Haitian Chicken Pate

Haïtian Chicken Pate Filling:   makes ~2 cup        1 Tbsp = 10 calories                                           One, as shown, wrapped in puff pastry:   64 calories  4.0 g fat  0.4 g fiber  1.2 g protein  6.4 g carbs   2.3 mg Calcium                                               1 habañero pepper                                                                                                                          ¼ cup chopped onion   + 2 tsp garlic, minced                                                                                                                                                                                                                                                                           ½ pound ground chicken                                                                                                               ¼ cup shredded carrot                                                                                                                     2 tsp no-salt tomato paste                                                                                                                      2 tsp lime juice   + 1 tsp cider vinegar                                                                                                                                                                                                                                                                                1 Tbsp chopped scallion  + 1 Tbsp chopped parsley  + 1 tsp fresh thyme leaves                                                                                                                                                                                                                                                                   ½ tsp pepper + ¼ tsp salt + 1/8 tsp ground clove + 1/8 tsp ground nutmeg                              Cut the pepper lengthwise and scrape the seeds out of one half. Chop both halves. Prepare a mise en place. You will be adding ingredients at rapid intervals, so do the prep now. Spritz a non-stick skillet with non-stick spray. Saute the pepper, onion, and garlic for 3 minutes until tender. Add the chicken and cook 5 minutes, stirring often. Add carrot and cook for 2 minutes. Add tomato paste and stir constantly for one minute. Pour in the lime juice and vinegar, then stir and add the scallion and all the seasonings. Stir, take off heat, and cool. Run it all through the food processor. Use in omelettes, bakes, quiches. Wrap in wonton wrappers or roll out purchased puff pastry and cut into 20 squares. Use 1 Tbsp filling per square, seal edges and bake at 400 F for 15 minutes.  Look for it in Toussant’s Rebellion when the foods from Haïti will be featured.

For the Birds

~ me ~ Leave a comment

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

Lenten Foods

~ me ~ Leave a comment

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 has always been a part of the pre-Easter season of Lent.  Eating less, eating foods that are more austere, depriving oneself of meat: these are among the things considered to be appropriate sacrifice and preparation for the sadness of Good Friday and the joy of Easter.  It would be simple to eat less during Lent: Fasting 2 days/week could be extended, and there are plenty of Fast meals which do not involve meat or eggs.         Here are some suggestions:

Herring Plate Breakfast: 292 calories 8.4 g fat   herring Plate w: cherries4.9 g fiber 12.6 g protein 32.8 g carbs 199 mg Calcium   PB         If you like herring, this is the breakfast for                                                                                             you. It makes a nice change from morning eggs and                                                                                    is prepared in no-time-flat. Do NOT eat herring if                                                                                  you are taking antidepressent medicine, as herring                                                                                    is high in tyramine.                                                           For the recipe, see  Unusual posted on VII-30-’17  

                                                                                                                                            

 

 

10-Grain Pumpkin Pudding: 277 calories 7.6 g fat  Ten-grain Pudding w: R-bs                                                                                   6.8 g fiber 12.8 g protein 41 g carbs 249.4 mg Calcium                                                                                PB The delicious, nutty grains in the                                                                                                        cereal seemed to call out for pumpkin and spices, and here’s the result. This recipe is easily prepared the night before and refrigerated for a quick and delicious breakfast. Make and extra one for the freezer.                         For the recipe, see  Thanksgiving, American Style posted on  XI-22-’17

 

 

Rumbledeethumps w: saladRumbledethumps:   243 calories  10 g fat  4 g fiber   12.6 g protein   19.5 g carbs   171.4 mg Calcium PB GF Where do you get a recipe with a name like that? Sundays At Moosewood,  of course. Hearty meals like this, made with winter vegetables are common in Scotland and Ireland. HINT: The recipe makes enough for 2 servings. Wrap half in cling-wrap and foil and freeze for another dinner. For the recipe, see Margaret of Scotland, posted XI-15-’17

 

Senegal Tuna-Avocado Salad: 264 calories   Senegalese Tuna:Avocado Salad                                                                                           14.6 g fat   6.4 g fiber   13.2 g protein  18 g carbs 29.8 mg Calcium  PB GF  This is my version of a meal which I enjoyed at Bissap Baobab , an excellent Senegalese restaurant in Oakland, CA.   The blend of flavors is marvelous.                                                                     For the recipe, see  Solstice, posted XII-20-’17

 

 

 

pomelo-shrimp salad w: chips + romainePomelo/Grapefruit-Shrimp Salad: 255 cal   6.3 g fat   3.7 g fiber   22.3 g protein   28 g carbs 93.5 mg Calcium   PB GF   The pomelos were ripe in our son and daughter-in-law’s garden, so I used some to make this meal. The recipe is from Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid. If you can’t find pomelos, use grapefruit instead.                                                  For the recipe, see                   IV-2-’17

 

 

 

 

 

Ingredients for next week: breakfast, single portion

1 two-oz egg 2 two-oz eggs
 green pepper  milk
 catsup  flour   +  sugar
 onion  10 sweet cherries
 clementine
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:

 pork   +  chicken  ham
 sugar  + cornstarch  1 cup oysters
 sesame oil  + sherry  onion     +  butter
 scallion  + cabbage  white wine
 chicken stock  peas
 wonton wrappers  milk
Sparkling water Sparkling water

Lincoln

~ me ~ Leave a comment

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 Vinayak who is now Following.

Tomorrow will be the birthday of Honest Abe;  the Great Emancipator;  the Rail-Splitter.  In other words: Abraham Lincoln, born 12 February 1809, in Hardin County, Kentucky. Most people would associate the great man with the state of his birth or with Illinois, which he served as State Representative and Congressman before his election to president.  Lincoln is well-known for his statesmanship and his oratory, but I want to  trace his family back to its roots in the Oley Valley of Pennsylvania. His grandfather, Abraham, was born there, confusing tourists no end, then he moved his family to Virginia, and Kentucky.  My father and the future POTUS have a common ancestor, making me a 2nd cousin 5 times removed; and the Lincoln family were close neighbors to my mother’s ancestors in Oley.  Therefore I can say with some authority that today’s menus would have been very familiar to the Lincoln family, since these foods are from SE Pennsylvania too. President Lincoln was a very slender man.  Eat like this, and you could become slender, too.

Scrapple Bake:   288 calories   7.4 g fat    6 g fiber   14 g protein   39 g carbs    220 mg Calcium PB  GF Scrapple is one of the specialty foods of the “Pennsylvania Dutch” people of South Eastern Pennyslvania. Excellent for breakfast, served as a side dish like sausage or combined with an egg in this bake. Scrapple Bake w: R-bs1 two-oz eggs                                                                                                                                                            1/2 oz scrapple,  sliced 1/4″ thick                                                                                                                                                         ½ oz scallion, chopped                                                                                                                                          ½ cup raspberries + 1 Tbsp fat-free vanilla yogurt                                                                              blackish coffee or blackish tea or lemon in hot water                                                                                                 5-6 oz fruit smoothie, green smoothie or natural apple cider

The night before: bake the scrapple in the oven until firm. Dice it and combine with the scallion. Next morning: set the toaster oven at 350 F. Spritz a ramekin with oil or non-stick spray. Scatter the scrapple and scallion in the ramekin. Whisk the eggs with salt and pepper and pour over the scrapple. Bake 12-15 minutes. Meanwhile, portion the berries and dollop the yogurt on top. Brew the hot beverage and pour the smoothie. A fine, homey breakfast.

Chicken & Dumplings: 293 calories 6.8 g fat 4.6 g fiber 37.8 g protein 30 g carbs 67 mg Calcium PB This was a real hit in my parents’ Central Pennsylvania home and it is still a favorite with us. Be aware that it is best made over 2 days, but it basically cooks by itself with little busy bouts by you. Worth the time and effort. AND this recipe serves 4 [four] people, so have a party serving this great make-ahead meal. If you serve one or two, make the whole thing anyhow, package and freeze the remainder.Chicken &amp; Dumpling w: peas

3 pound whole chicken, preferably a fowl although you will get more meat from a fryer                                                ½ cup onion, chopped                                                                                                                                                  1/3 cup carrots cut as coins                                                                                                                                   ½ cup celery, chopped                                                                                                                                        bay leaf                                                                                                                                                                         3 peppercorns                                                                                                                                                           2 tsp salt                                                                                                                                                                         1.5 tsp Worcestershire sauce                                                                                                                                             2 Tbsp white whole wheat flour                                                                                                                           4 dumplings [see ..Not by Bread.. II-7-’18]                                                                                                                                             ¼ cup green peas per person

Cut up a 3 pound chicken into leg quarters, breast quarters, back, wings. In a large pot, brown the chicken in a little oil on all sides. Add the vegetables, bay leaf and pepper and water to cover. Simmer on the cooktop for 45 minutes. Add 2 tsp salt, cover, and simmer for another 45 minutes. Strain off the stock and let the fat rise to the surface to cool. Discard the fat. Reserve the vegetables. Cool the chicken and remove the skin. Pull off the meat in chunks: you will use 17 oz meat by volume.   You could stop here. HINT: save any remaining stock and chicken for excellent soup.

Measure ¼ cup of stock and whisk in the 2 Tbsp whole wheat flour to form a paste. Meausre 1.5 cups stock and pour into a stovetop-safe serving dish along with the Worcestershire sauce. Add the flour water paste and stir to incorporate. Put the vegetables and chicken meat into the dish and adjust seasonings to taste. You could stop here. When ready to serve, prepare the dough for the dumplings. Heat the chicken mixture and place 4 dollops of dumpling dough on the warm chicken. Let it all bubble gently for 15-20 minutes, then cover the dish and continue to cook for another 15-20 minutes. Steam the peas and pour over the top of the dish before bringing to the table. Serve this simple classic proudly.

“D” is for Delicious

~ me ~ Leave a comment

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 Coach Ashield who is now Following.

Are you finding Fasting to be easy? Are you eating good, wholesome, high quality food that is delicious? Everybody should eat delicious food every day, in my opinion. In our A-B-Cs of Fasting Food, we have done ‘comfort’ so now on to Delicious.  The Dutch Baby is not a meal for everyday, but it is yummy.  The Danish Stuffed Cabbage might be a variant of the Turkish/Greek stuffed grape leaves called ‘dolmas‘.  But some say there is a Danish connection to ‘dolmen‘, an ancient stone structure. They all begin with ‘D’ and are dee-licious.

Dutch Baby:   306 calories   8.2 g fat   5.9 g fiber   13.5 g protein   46 g carbs   253 mg Calcium PB  This fabulous confection, in its full-blown form, has long been a special treat at our Sunday breakfast table. It comes from Marion Cunningham’s Breakfast Book.  Low in fat, it seemed a good fit for a Fast Day, if only I could shoehorn it into the calorie limit. Here is the result.   HINT: This recipe makes 2 [two] Dutch Babies. Invite a friend.Dutch Baby

3 oz egg   nb: this is one egg plus part of another egg. Ex: one 2-oz egg + one egg white                   ¼ cup milk                                                                                                                                                              ¼ cup white whole wheat flour                                                                                                                               2 tsp melted butter                                                                                                                                                  per person: ¼ cup raspberries                                                                                                                                 6 oz fruit smoothie or green smoothie or unpasturized apple cider                                          blackish coffee or blackish tea or lemon in hot water

Set the toaster oven at 450 F. Spritz two custard cups [3.5” to 4.5” in diameter] with non-stick spray. Vigorously beat together the egg, milk, flour and butter. Pour into the cups and bake fro 15 minutes. They should puff up high and turn golden brown. Remove from custard cups, and plate immediately, as they sink from their former heights. Spoon raspberries on top an dust with a mere whiff of confectioner’s sugar.

Danish Stuffed Cabbage:  282 calories  5.7 g fat   5.7 g fiber  35 g protein  25 g carbs  125 mg Calcium   GF – if using GF bread  Craig Claiborne’s International Cookbook provided this recipe. Its history involves a Swedish king and the Ottoman Empire. Very royal origin for a very common meal. The original recipe involves hollowing out an entire head of cabbage, but here it is adapted for fewer people.  Recipe doubles or triples easily.  Actually, I found this to be too much to eat!Danish Stuffed Cabbage

4 oz turkey meat, raw                                                                                                                                             2 oz pork meat, raw                                                                                                                                             2.75 oz veal, raw   OR equal volume of turkey meat                                                                                   ½ cup fresh bread crumbs [from whole-grain 70-calorie bread]                                                           2 oz milk                                                                                                                                                                   1 oz  [2 Tbsp] egg white                                                                                                                                                     sage + salt + pepper                                                                                                                                                    4 whole cabbage leaves from a whole head                                                                                                 1/3 c pickled beets                                                                                                                                                                     1 tsp mustard + 1/2 tsp horseradish

Put the meats, sage, salt, and pepper in the food processor and mince. Spritz a saute pan with non-stick spray and cook the meat until it doesn’t look raw. Cool meat. Combine the bread and milk, stir, let sit until soggy. Add the egg white and meats and stir to combine well. Set aside.                                                                                                                                                          To prepare the cabbage: Remove the coarse, shop-worn outer leaves from the head of cabbage. Cut off the stem end and discard.  Put the head of cabbage in a pot with enough water to cover and bring to a simmer. When the outer layer begins to cook, take out the head and gently remove the outer leaf. Return the cabbage to the pan of simmering water. Continue to remove the outer leaves as they cook, until you have 4. [Store the remaining cabbage in the ‘fridge for another use.]   If you use them at this point, the cabbage leaves will still have some crunch to them.  If you want them to be more limp, put the leaves back into the water and simmer them to the desired point.                                                                                    Cut a 2″-deep ‘V’ at the base of each leaf to remove the thickest part of the leaf’s rib. Orient the leaf so the V is away from you. Put ¼ cup filling on the leaf. Fold the near side over the filling, tuck in the sides, and continue to roll. Place seam-side down in an oven-proof dish large enough to hold all four rolls. Pour some of the water in which you poached the cabbage into the dish until it comes 1/2-way up the rolls. Put on a lid or foil and bake at 350 F. for 20 minutes or until heated. Plate with the pickled beets and the mustard/horseradish. Fit for a king.

Reformed

~ me ~ Leave a comment

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.

500 years ago today, Europe woke up to a new world view.  Martin Luther had posted his 95 Theses which sought to reform the Roman Catholic Church, not to over-throw it.  The printing press made his ideas ‘go viral.’  Among his radical ideas: printing the Bible in the language of the country so that people could read it for themselves. [Literacy soared as a result.]  Luther also got congregations singing in church [a grand experience] and many fine hymns resulted.  According to Martin Marty, Luther’s gospel of forgiveness means that tomorrow is a new day.  And let’s not forget education for both boys and girls.

One of the best books that I can recommend for your reformation is the Fast Diet by Michael Mosley and Mimi Spencer.  How are we reformed since reading it?  We are slimmer for sure. We eat in moderation.  We are more mindful of what we eat and when we eat it.  Reform your diet method.

How do today’s menus relate to the Reformation of 1517?  Well, since our sons have reformed our tastebuds by introducing us to flavors we never imagined, the breakfast is a real eye-opener from our younger son.  The dinner is in honor of Martin, the good German monk, who surely would have enjoyed sauerkraut and sausage.

Thai ScrOmelette:   279 calories   8.5 g fat   2.1 g fiber   16 g protein   36 g carbs   249 mg Calcium  PB GF Our younger son prepared a marvelous Thai fried rice dinner for us which bowled us over with its flavors. Here are the same flavors, without the white rice. Still marvelous.Thai 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.                                                                                                                                                                    1 clove garlic, chopped                                                                                                                                           3 Tbsp scallions, sliced                                                                                                                                            2 Tbsp cooked, chopped spinach [about ½ oz]                                                                                             ½ tsp Thai fish sauce                                                                                                                                          ¼ tsp Thai hot chili sauce                                                                                                                                   big pinch dried basil [Thai basil if you have it]                                                                                                  1.5 oz melon OR applesauce                                                                                                                             blackish coffee or blackish tea or lemon in hot water                                                                                5-6 oz green smoothie or fruit smoothie or unpasturized apple cider

Combine the garlic, scallions, spinach, the 2 sauces, and basil. Spritz a fry pan with olive oil or non-stick spray. Heat the pan and stir the vegetables until they are warm and soft. Whisk the eggs and pour them into the pan, stirring to mix with the vegetables. Cook until done to your liking. Plate with the fruit and enjoy with the beverages.

Sauerkraut and Sausage:   255 calories    5.7 g fat     12.6 g fiber     21.3 g protein      33.5 g carbs 196.4 mg Calcium    GF PB     Does this meal make you picture over-weight Teutons? Brunhilde, anyone? Now look at the calorie count.

Sauerkraut &amp; Sausage w: collards1.5 cups sauerkraut, canned or bagged or fresh                                                                                            2 tsp caraway seed                                                                                                                                                    2 oz applesauce, unsweetened                                                                                                                               1/2 cup onions, chopped coarsely                                                                                                                          1 Dakin Farm cob-smoked chicken sausage with apple [OR any other sausage with 110 calories] left whole or sliced into ½” chunks                                                                                                     1.5 cups raw collard greens, chopped or sliced cross-wise in 1/4” strips [chiffonade]                                                        salt, garlic powder, and pepper to taste.

Thaw the sausage if it is frozen. Combine the sauerkraut, caraway seed, applesauce, and onions in a saucepan large enough to hold the sausage [if leaving whole]. Cook slowly, uncovered until half of the liquid is gone. Add the sausage, cover, and continue to cook until everything is hot. Meanwhile, put the collards into ½ cup water with seasonings, and cook covered until the greens are tender, about 10 minutes.

Ingredients for next week: breakfast, single portion

1 two-oz egg 1.5 two-oz eggs
 crushed tomatoes  +  chicken meat  1 Tbsp baked beans
 fat-free plain yogurt + green chili pepper  1/4 oz pork loin
 Monterey jack  +  1/2 tsp cornmeal  Worcestershire sauce  +  HP sauce
 1 oz apple or pear  strawberries
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:

 3 oz fish, cooked or raw  1.5 cups fish stock
 1 egg cod or hake, 4 oz
 white beans, canned  bacon
 cream +shallot  +  spinach onion  +  parsley
 Swiss chard 2% milk [or skimmed or 1%]
 nutmeg + granulated garlic  potato
Sparkling water Sparkling water