Earth Day

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.                                                                                                                                 Welcome to toting alipis who is now Following.

Tomorrow will be Earth Day.  First observed in 1970, on April 22, its goal was to harness the energy of college students to point out the dangers that threaten the environment.  Rallies, protests, and marches were held all over the country.  Even better, people turned out to clean parks, beaches, and roadsides.  Now the movement has gone world-wide.  Clean air and clean water are vital to everything’s existence — our’s and that of every other living thing on the planet.  Small steps that individuals take build up into widespread change.  We must each be part of that change by using less water; by keeping toxic chemicals out of our air or soil; by saving energy.  Some people will do that by eating less food and eating lower in the trophic pyramid:  less meat, more plants.   Today’s Earth Day menus are low on meat and high on nutritious plants. Just what you’ll need for a day of environmental activism.

Prosciutto & Melon Plate: 125 calories  7 g fat  1.2 g fiber  16.8 g protein  13.4 g carbs [13 g Complex]  135 mg Calcium  PB GF  Once again the Inn at Saint Peter’s inspires a breakfast! Nothing beats the salty-sweet flavor combination of this meal. HINT: I plated everything the night before and stored the plates in zipper bags in the refrigerator.Prosciutto-Melon Plate

4 oz cantaloupe melon [Charentais melon would be fabulous!]                                                           1 oz thinly-sliced prosciutto                                                                                                             ¼ cup red onion pickle                                                                                                                              0.1 oz shavings of Parmesan cheese                                                                                               fresh basil or mint leaves OR crumbled dried basil                                                                    drizzle of balsamic vinegar reduction, optional                                                                         Optional:  blackish coffee [53 calories] or blackish tea or lemon in hot water                         Optional: 5 oz fruit smoothie or berry-yogurt smoothie  [88 calories]

Cut the melon into bite-sized cubes [8 pieces look well on the plate]. Cut the prosciutto into 8 long strips [mine were 1”x4”]. Arrange the melon and ham in a circle on the plate with the red onion in the center. Shave off curls of Parmesan and place them on top. If using fresh herb leaves, tuck them in here and there. If using dried herbs, rub the leaves in your palms to crumble over the plate. Drizzle with balsamic vinegar if you wish. Serve with your chosen beverages. Wonderful flavors, however you combine them on your fork.

Feta-Tuna-Bean Salad: 306 calories  14.6 g fat  5.3 g fiber  19.3 g protein  24 g carbs [23 g Complex] 230 mg Calcium PB GF This salad has a lot going for it:  easy to prepare, made from simple and available ingredients, filling, and delicious.  Perfect for Earth Day after a day of service to the environment. Feta:tuna:bean:egg Salad

1 oz canned tuna, drained                                                                                                            1/4 cup canned white beans, drained and rinsed                                                                                     1 oz feta cheese, crumbled                                                                                                                    2 oz tomatoes, cubed                                                                                                                      1.5 oz red bell pepper, cut as large dice                                                                                                   2 pitted ripe olives, sliced                                                                                                                                                         1/2  hardboiled egg, chopped                                                                                                          1-1/2 cups baby greens                                                                                                                       1 tsp olive oil + 1 tsp lemon juice + lots of herbes de Province + pinch garlic powder

Prepare the vegetables as described above. Whisk the oil, lemon juice, herbs and garlic in a 2-cup bowl. Add the greens and toss gently but thoroughly. Place the greens in the serving bowl and nestle the tuna in the center. Arrange all the other ingredients on top in a manner that pleases you.

Indian Summer

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 Kanhaiya L. who is now Following.

Here we are on the other side of Fall: it is darker, the color is gone from the leaves, and as Ned Stark would say, “Winter is coming.”  And yet… along comes a warm day or two to get our hopes up.  “Indian Summer,” as it is called around here, is a spell of warmer weather following the killing frost.  One can imagine the early Europeans, trying to hack an existence out of the New England landscape, going into despair as the cold weather arrived.  “This is not like England,” they’d moan. “We should have more time to get ready for winter!”  “Not to worry,” their First Nations allies [at that point in time they still had not thoroughly alienated the locals] would rejoin, “There will be more warm weather.”  And since they were correct, the Europeans dubbed it Indian Summer.  The Old Farmer’s Almanac says that it begins this year on November 12, so let’s enjoy it.                                   In honor of those warmer days, we will enjoy some foods of summer once again.  Breakfast will include melon, which is available Summer and Fall, paired deliciously with prosciutto which is the product of Autumn. For dinner, a chance to grill again by putting tuna and summer vegetables on the flames. And although we are talking about Fall in northern New England, these recipes will whisk you off to a sunny Mediterranean diet.

Prosciutto & Melon Plate:  266 calories  7.3 g fat   2.2 g fiber  23.6 g protein   36 g carbs [24 g Complex]  294 mg Calcium   PB GF  Once again the Inn at Saint Peter’s inspires a breakfast! Nothing beats the salty-sweet flavor combination of this meal. HINT: I plated everything the night before and stored the plates in zipper-close bags in the refrigerator.Prosciutto-Melon Plate

4 oz canteloupe melon [Charentais melon would be fabulous!]                                                              1 oz thinly-sliced prosciutto                                                                                                                                     ¼ cup red onion pickle                                                                                                                                        0.1 oz shavings of Parmesan cheese                                                                                                            fresh basil or mint leaves OR crumbled dried basil                                                                                                          drizzle of balsamic vinegar reduction, optional                                                                                       blackish coffee or blackish tea or lemon in hot water                                                                                               5-6 oz fruit smoothie, green smoothie or natural apple cider

Cut the melon into bite-sized cubes [8 pieces look well on the plate]. Cut the prosciutto into 8 long strips [mine were 1”x4”]. Arrange the melon and ham in a circle on the plate with the red onion in the center. Shave off curls of Parmesan and place them on top. If using fresh herb leaves, tuck them in here and there. If using dried herbs, rub the leaves in your palms to crumble over the plate. Drizzle with balsamic vinegar if you wish. Serve with your chosen beverages. Wonderful flavors, however you combine them on your fork.

Tuna with Grilled Vegetables:  244 calories   7 g fat  3.9 g fiber  29 g protein  14.6 g carbs  [10.6 g Complex]  32.5 mg Calcium  PB GF  The recipe comes from the Fast Diet Book and it is wonderful. An exemplar of the Mediterranean Diet.tuna & grilled veg

6 oz tuna steak                                                                                                                                                          4 oz red bell peppers                                                                                                                                               5 oz zucchini  or summer squash                                                                                                                                  2 oz cherry tomatoes                                                                                                                                               1 tsp olive oil                                                                                                                                                        splash of lemon juice

Cut the peppers into long strips. Same with the zucchini. Toss all the vegetables with the olive oil. Cook the tuna and vegetables on a grill pan or grill, 3 minutes on each side. Serve with the lemon juice. Delicious and quick.

Luke

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.

Saint Luke was an outsider. He was indeed included in the circle of preachers chosen to work with St. Paul, but he was different. By birth and upbringing, he was Greek and a gentile.  By training, he was a physician, a man of ‘science.’  His heritage made him valuable as a messenger to the non-Jews in any crowd and his training made him a credible witness when he wrote his Gospel and Acts of the Apostles. Much is attributed to him: interviews with Mary, mother of Jesus; the painting of her portrait; the long trip to Rome in company with Paul; preaching throughout the Mediterranean region.  I like Saint Luke.  His writing is descriptive and lovely. It is he who gives us the anecdotes of the Annunciation and the familiar details of the Nativity.  Where would Charlie Brown’s Christmas be without Linus reciting the famous passages from the Gospel of Luke?                        In honor of his Feast Day and of Saint Luke’s Little Summer, we will enjoy a ScrOmelette made with Greek flavors and an evening meals of lamb [lots of symbolism there!] with Summer vegetables.

Greek ScrOmelette:   291 calories  9.6 g fat   2.5 g fiber   18 g protein  33 g carbs [28 g Complex] 250 mg Calcium   PB GF  Feta cheese is so lovely with eggs.Greek 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, pour half of their volume into a jar with a lid, and put it in the ‘fridge for next week.                                                                                   1/3 oz feta cheese, reduced fat                                                                                                                                                  1 Tbsp tomato puree                                                                                                                                             large pinch of cinnamon + of oregano                                                                                                              1 Tbsp pomegranate seeds   -OR- 1.25 oz applesauce, unsweetened                                                                                                                                                             Blackish coffee or tea or lemon with hot water                                                                                           5-6 oz fruit smoothie or natural apple cider

Cream the tomato puree with the feta cheese and seasonings, then whisk in the eggs. Scramble or cook as an omelette.  ALTERNATIVELY, Combine the tomato-cheese-seasoning.  Whisk the eggs and pour into a hot pan. When the bottom of the eggs begins to set, distribute the tomato mixture over half of the egg.  Continue as for a folded/rolled omelette.   Prepare the beverages and spoon out the pomegranate/applesauce for a real taste of Greece.

Lamb Kabobs:  227 calories   6.2 g fat   5 g fiber   22 g protein  31.4 g Complex Carbs   41 mg Calcium  PB GF  This is so easy and so perfect for summer.Lamb Kabobs w: corn relish

3 oz lamb leg in cubes                                                                                                                                                 1 Tbsp tomato juice OR water + granulated garlic + crumbled rosemary                                               1.5 oz red bell pepper, in 1-1/2” chunks                                                                                                            1.5 oz zucchini, sliced 3/4” thick, then cut in quarters                                                                                    1 oz red onion, cut in chunks                                                                                                                               ¾ cup Corn-Tomato Salsa***

***Corn-Tomato Salsa    1.5 cups                                                                                                                                    1 cup corn kernels                                     1 cup diced tomato                                                                            2 Tbsp minced red bell pepper                        2 Tbsp diced red onion                                                      2 Tbsp cider vinegar                               1/8 tsp dry mustard                                                                        1/8 tsp tumeric       ¼ tsp sugar                      2 dashes ground cumin

Combine the tomato juice, garlic, and rosemary with the lamb. Stir to coat and set aside to marinate for 30-60 minutes. Prepare the vegetables and Corn Salsa while the meat sits. Impale the vegetables and lamb chunks on skewers, then sprinkle with salt and pepper. Heat a grill pan [indoors] or an outdoor grill and cook the kabobs on all sides. The meat will brown and the vegetables will begin to char a bit. Plate with the salsa for a very colorful meal.

Ingredients for next week:

Breakfast, single portion

Next Monday, I will offer several  Bannock [not by Bread..  7 Feb ’18]
recipes for Smoothies and will Canadian or back bacon
discuss their health benefits applesauce
choose a meal from the Archives
Whatever you need for your smoothie Whatever you need for your smoothie
Whatever you need for your hot beverage Whatever you need for your hot beverage

Dinner, single portion:

ditto pork tenderloin   + baking apples
chicken stock      + thyme  + sage
choose a meal from the Archives Béchamel sauce [Sidekicks I, 17 Sept ’17]
broccoli  +  carrot
Sparkling water Sparkling water