SPICY II

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Monday, eat the meals that will be posted on Sunday.  Eat sensibly [see postings named “Slow Days”] the other days of the week.  That’s it.  Simple way to lose weight and be healthier.

Since variety is the spice of life, we like to mix it up in our household. On Fast Days and Slow Days, we try new recipes and new flavor combinations all the time. [And then we go back to the tried and true.]  Bold flavors make for good additions to the mealtime palette as many cultures have discovered. Often a cuisine based on bland main courses [the same stew served for days on end] will create an astonishing array of side dishes to vary the flavor. Try something new today.

Azorean-flavor Eggs w: pineapple

CHORIÇO PATE:   1 Tbsp = 87 calories  Use in eggs or soups or as a spread on Slow Days. 7 oz dried or bulk chorizo/choriço                                         1 tsp sweet paprika      + salt to taste                                             1 tbsp butter, softened            1 Tbsp port wine   +   2 tsp lemon juice                                                                                                                      If using sausage, slit the casing and take out the meat and cut it into small pieces. Toss the casing. If you can find bulk chorico, skip that step. Put the meat in the food processor with the other ingredients and pulse until it is a rough paste. Taste for salt and add more if it needs it. Continue to blend until it is a smooth puree.

Enchiladas w: winter medley

ENCHILADA SAUCE   1 cup = 75 calories       Great in eggs or for enchiladas, of course.  From Rick Bayless, so you can’t go wrong.                                                                                                                                          two 28-oz cans whole tomatoes                                                                                                                          2 jalapeno peppers                                                                                                                                                    3 tsp vegetable oil [canola]                                                                                                                                   1 cup chopped onion                                                                                                                                                               2 cups chicken broth                                       Roast the peppers in a dry skillet over medium heat about 5 minutes until splotchy with black areas. Put in a blender with the tomatoes and whirr until smooth. Cook onions in oil until golden, about 7 minutes. Raise heat and add tomato puree. Cook 10-15 minutes until thickened like tomato paste. Add broth, cover partially and simmer 15 minutes until slightly soupy. Season with ½ tsp salt.

Haggis Spring Rolls

HAGGIS [lamb sausage meat] makes 3.5 cups                                                                                                per Tbsp: 23 calories  1.3 g fat  0.2 g fiber  2.8 g protein  1.6 g carbs  2.6 mg Calcium   This is not the ‘original’ recipe: lamb lung, stomach, and heart are not readily available in the US.  Despite what it is not, it will do just fine.  Use in eggs or to prepare Haggis Springrolls.                                  8 oz lamb liver                                                                                                                                                                     8 oz ground lamb meat OR lamb hearts                                                                                                           1 cup onion, chopped                                                                                                                                               1 tsp or more coriander [I used whole, which I boiled with the meat]                                                       1 tsp or more black pepper +  salt                                                                                                                                        7/8 cup rolled oats                                              Put the meat, onions, and coriander in a pot and cover with water. Boil 20 minutes. Drain [saving the liquid] and mince it all in the food processor. Return the mince to the pot, adding the oats, drained water, salt and pepper. Boil 10 minutes, adding more water if needed. If the sausage filling is too loose, turn heat down and simmer longer to firm it up. I let mine cool, then sit over night to test the consistancy. Adjust the seasonings to taste. The cooled mixture should hold its shape when turned out of a spoon. Cover and refrigerate until you need it. Freeze what you don’t use.

Mexican Pickled Veg

MEXICAN PICKLED VEGETABLES:  NB: keeps in the refrigerator for several weeks. The longer it sits, the spicier it gets.  Superb as a side dish;  a nibble;  an ingredient.                      2 cups cauliflower florets                                                                                                                                        1- ¼ cup carrots, peeled and sliced 1/4” thick on the diagonal                                                                                                                                                                                                                                                  ½ cup zucchini, sliced into 1/3” rounds                                                                                                             3 jalapeno peppers, sliced thinly                                                                                                                      ½ cup white vinegar   1 cup cider vinegar    +  1 cup water                                                                                                                                                                                                                                                                                                                                                                                                                                                               3 Tbsp sugar  +  1 Tbsp kosher salt                                                                                                                                                                                                                                                                                                            1.5 tsp dried oregano, Mexican if you can get it         +  1.5 bay leaves                                                                                                                                                                                                                               ¾ tsp peppercorns    +  ½ tsp coriander seeds       +     ½ tsp dried thyme                                                                                                                                                                                                                                                ½ large onion, thinly sliced       +  3 cloves garlic, halved

Bring a pot of salted water to a boil and add the cauliflower and carrot. When the water returns to a boil, boil the vegetables for 2 minutes. Drain the vegetables and refresh under cold water. Put the cooked vegetables in a large bowl with the zucchini and jalapenos and stir to combine. Put into a heat-proof one quart glass jar [ex: a Mason jar], and set aside on a cutting board. In a sauce pan, combine the vinegars, water, and all remaining seasonings. Bring to a boil, then simmer 5 minutes to blend flavors. Take off the heat and immediately pour over the vegetables in the jar. [I had a little left over, which I saved to pour in later] Let cool to room temperature, then put a lid on it and refrigerate until cold.

Fish salmon Roasted w: Vegetables

ROASTED VEGETABLES    Use in eggs or as a side dish even on Slow Days                                ½ slice American/streaky bacon                                                                                                                       2 oz carrots                                                                                                                                                                2 oz Brussel sprouts                                                                                                                                                2 oz cauliflower   OR broccoli                                                                                                                                                     3 oz cherry tomatoes                                                                                                                                           Set the oven to 450 F. Cook the bacon in a wide, heavy, oven-proof pan. [Cast iron is great] Remove the bacon, drain, and chop coarsley. Cut the vegetables to the size of the cherry tomatoes, except the Brussel sprouts which will be cut in half after the tougher outer leaves are removed. Put the vegetables in the pan and toss to coat with the bacon fat. Place the pan in the oven and roast for 10 minutes. Remove the pan from the oven and turn the heat down to 400 F. Stir the vegetables, then add the bacon, salt and pepper and whatever herbs or spices you wish: curry powder, garlic powder, hot pepper flakes.

Ingredients for next week:

Breakfast, single portion

1 two-oz egg1.5 two-oz eggs
brandade [St Bernard 19 August, 2018]zucchini
cottage cheese  +  granulated garlicmushrooms  + scallion
peach  +  blueberriesapples
optional smoothieoptional smoothie
optional hot beverageoptional hot beverage

Dinner, single portion:

4 eggs  + lots of herbsvenison  +  fresh/frozen cranberries
zucchini  +  onion  + broccoliblend cream  +  chicken stock
cottage cheese + plain yogurtcauliflower   + carrot
Parmesan + tomatoes  + cucumberthyme  +  mushrooms  +  dried apple
Sparkling waterSparkling water

Easy Does It

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.

Busy, busy, BUSY! If you are in the Northern Hemisphere, summer is over and the kids are back at school and new projects are starting at work and the garden needs to be harvested and….  If you are in the Southern Hemisphere, Spring is about to arrive and the garden has to be gotten ready and the camper has to be checked out and the list of things at work gets longer and… I hear you: you want EASY food.  Fasting tomorrow is going to get really easy.  Who wants to prepare complicated meals at this time of year?                                                          So, the breakfast for tomorrow is left-over quiche from Monday night’s dinner.  Add some fresh fruit, coffee, and a smoothie and you are all set.  Dinner consists of chicken sliders in BBQ sauce.  The chicken can be from a previous dinner and the preparation is a snap.

Salmon Quiche:  serves 6   Per serving of quiche: 110 calories  6 oz fat  0.5 g fiber  9.6 g protein  3.5 g carbs  56 mg Calcium  PB GF   Yes indeed, the first time I made this for a luncheon, I served it for breakfast the next Fast Day. And it was just as delicious.Salmon Quiche  See recipe from Summer’s End, posted Sunday, Sept 2, 2018.                                                     Add 1 oz melon                                                                                                        + 30 calories                                                                                                                                           blackish coffee or blackish tea or lemon in hot water                                     +53 calories                                                                                   5-6 oz green smoothie or fruit smoothie or unpasturized apple cider               +88 calories

Chicken BBQ Sliders: 281 calories  4 g fat  5.3 g fiber  27 g protein   35 g carbs [20 g Complex]  166 mg Calcium   Such a simple meal to prepare. Such a fun meal to eat. HINT: This recipe makes 2 [two] servings. Invite a friend or save the rest for lunch another day.Chicken BBQ Sliders w: coleslaw

3 whole wheat slider buns @ 100 calories each [we prefer Martin’s brand]                                       5 oz cooked chicken breast, sliced                                                                                                                      2 Tbsp Corky’s BBQ Sauce                                                                                                                                                            per serving: 1/2 cup coleslaw [Sidekicks II, 4 oct. 2018]  —OR—   2 oz cherry tomatoes + ¾ oz carrot sticks

Warm the chicken and the sauce together over low heat. Open the slicer buns and toast them lightly on a heavy skillet. Spoon the filling into the slider buns and cut each one in half. One serving = 3 halves. Plate with the vegetables for an absurdly easy dinner.

Ingredients for next week: breakfast, single portion

1 two-oz egg Next Thursday, I will post some sauces
leek  +  dill weed and recipes for foods which form the
lemon juice foundation of many menus.
salmon
low-fat sour cream or plain Greek yogurt Choose a favorite from the Archives
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:

salmon +   leeks Ditto
garlic  +  clam juice
milk  +  peas
cornstarch  + green beans
dill  +  nutmeg  + cayenne
Sparkling water Sparkling water

First in the Nation

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.                                                                                                     Welcome to OnlineHealthReview who is now Following.

New Hampshire, my home state, is proud of its “First In The Nation” status.  What that means is that we hold the first primary election of the presidential primary season in the USA. [For those of you overseas, the candidate who wins the most state primaries is usually the one who receives the nomination from his/her party to be the candidate to run for the presidency.  This is not parliamentary politics!] Today we celebrate other New Hampshire ‘firsts.’  On June 21, 1788, New Hampshire became the ninth state to ratify the US Constitution, which made the Constitution the law of the land. Other states quickly fell in line, and our Federal Government was established.   Also, on June 21, in 1805, the Great Stone Face [later called the Old Man of the Mountain] in Franconia Notch was first seen by European-heritage people. This rock profile became the geologic symbol of New Hampshire and was a famous tourist site.  When the rock cliff collapsed in May, 2003, it was a sad day.  Our older son, in Michigan for Grad School, was approached by another student who said, “Sorry to hear about your Old Man.”  Our son wondered why the other lad knew something about his father that he didn’t know!  As for the Old Man, sic transit gloria mundi.

For today’s meals, we feature two recipes from one of New Hampshire’s premier chefs, Hayden Pearson from Greenfield, NH.  He was an executive chef in New York and had a well-read column in the Boston Herald.  We love his cookbook, full of local recipes and musings on rural life. Both the breakfast and the dinner are based on his recipes.

Rhubarb Pudding:  273 calories    g fat   g fiber    g protein    g carbs    mg Calcium PB GF – if using GF flour  Hayden Pearson has a wonderful dessert called “Blanche’s Super Rhubarb Pudding” in his iconic Country Flavor Cook Book. This is a scaled-down version that is fit for breakfast: slightly tangy, lightly sweet.Rhubarb Pudding

6 Tbsp cooked, mashed rhubarb                                                                                                                          1 two-oz egg + 1 egg white                                                                                                                                          1-1/2 Tbsp sugar                                                                                                                                                         1 Tbsp flour + 1 Tbsp cooked oatmeal OR 2 Tbsp flour OR 2 Tbsp white whole wheat flour                                                                                                                                                  2 Tbsp milk                                                                                                                                                                ½ tsp baking powder                                                                                                                                                          1 slice Canadian Bacon [½ oz back bacon]                                                                                            blackish coffee or blackish tea or lemon in hot water                                                                                5-6 oz fruit smoothie, green smoothie or natural apple cider

Cut up 1 cup rhubarb and stew it in a little water. Drain thoroughly and mash. Measure what you need and save the remainder for another use [add it to a fruit smoothie]. Whisk the egg and white, then add all the other ingredients [but not the bacon!] Spoon into a baking dish which has been sprayed with non-stick spray. HINT: I did all this the night before. A real time-saver.  Bake at 350° F. until the batter is firm to the touch, about 15 minutes. While the pudding bakes, cook the bacon and prepare the beverages. Delicious.

Red Flannel Hash: 249 calories   9.2 g fat   1.9 g fiber  12.6 g protein   17.8 g carbs [16 g Complex]  43 mg Calcium   PB GF    This is a venerable New England farm meal, with the recipe coming from Hayden Pearson’s Country Flavors Cookbook.Red Flannel Hash

1 cup cooked diced beets (1/3” dice)                                                                                                                                              1/3 cup diced potatoes (1/3” dice)                                                                                                                       ¼ cup diced onions                                                                                                                                                 2 slices Canadian Bacon/back bacon, diced                                                                                                  one 2-oz egg

Cook, peel, and dice the beets and set aside to cool. [HINT: do this the day before]  Peel and dice the potatoes. Put into a pan of tap water and put the pan on the burner. Turn on the heat and let the pan sit, uncovered, for 10 minutes or until the water starts to boil around the edges. Take off the heat and leave potatoes to cool in the water. Then drain and set aside. Dice the onions and bacon. Spray a saute pan with non-stick spray and add the Canadian bacon. Cook it as crisp as you wish, or not so crisp. Remove the bacon and set aside. Add the onions with 2-3 Tbsp water, and cook until the onions are transluscent and the water is mostly gone. Now put the potatoes in the pan with the onions, add salt and pepper to taste. Stir until the potatoes are cooked. Add the beets and bacon to the pan and continue to cook until heated through. Meanwhile, fry the egg: sunnyside-up or over easy as you prefer. Plate the hash and top with the egg. Ahh, good country dining.

Ingredients for next week: breakfast, single portion

Next week, I will offer breakfasts 1.5 two-oz eggs
 for Fasters who don’t like eggs.  broccoli  + tomato
 black olive
 choose one!  cottage cheese  + Parmesan cheese
 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:

 Next week, I will offer breakfasts for 65-calorie corn tortillas
 Fasters who don’t like eggs.  cheddar cheese     +  chicken breast
 enchilada sauce [1 cup = 75 calories]
 Choose a dinner from the archives  carrot
 broccoli
 cauliflower
Sparkling water Sparkling water

A & R

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.

Five years ago, our dear older son married his dear wife in a beautiful ceremony in the Garden of Old Roses at the Botanical Garden at Berkeley, California. As a couple and as individuals, they are committed to each other, to social justice, to good literature, and to good food. One of their avocations is traveling to far-flung locations, where they soak up the local culture and gobble up local flavor. Sounds like a good life to me and I wish them many, many more happy years of doing just that.

After a visit to Japan, our son perfected the breakfast that is featured below and taught me how to prepare it.  The dinner is a nod to their travels in South-East Asia and their enjoyment of curry.

Japanese Rolled Eggs:  290 calories  8.6 g fat  1.9 g fiber  36 g carbs  245 mg Calcium  PB GF Number One Son prepared these for us as part of a larger Japanese breakfast, and they are amazing. I added the crab and leek, since today this the eggs are the main attraction.Japanese Rolled Eggs w: leek & crab, S-bs

1 ½ 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, into a jar with a lid and put it in the ‘fridge for next week                                                                                                      2 Tbsp crab meat, frozen or fresh                                                                                                                            2 Tbsp leek, finely sliced                                                                                                                                     ½ Tbsp soy sauce                                                                                                                                                     ¼ tsp sugar                                                                                                                                                               1.5 oz strawberries                                                                                                                                                   5-6 oz green smoothie or fruit smoothie or natural apple cider                                                   blackish tea or blackish coffee or hot water with lemon

Spritz a non-stick pan with non-stick spray. Cook the crab and leek until you can smell the leek, but don’t brown it. Remove from pan. Beat the egg with the soy sauce and sugar, and divide into 2 parts. Spritz the pan again and reheat. Put half of the egg in the pan and swirl/tip the pan to spread it out into a rough round. Distribute the crab and leek all over the egg. When top of egg is set enough that it is still moist but won’t jiggle much, roll the egg into a roll from one side of the pan to the other and leave it there. Pour the remaining egg in the pan and cook until almost set. Roll the roll across the pan again to incorporate the newly-cooked egg. Outside of the egg should be a little brown due to the soy sauce. Prepare the beverages and fruit and enjoy your meal from Japan.

Halibut in Thai Coconut Curry:  265 calories   14 g fat  1.7 g fiber  21 g protein  9.7 g carbs [5 g Complex] 139 mg Calcium PB GF  This is from Alaska from Scratch by Maya Wilson and it is delicious.Halibut w: Coconut Curry

1 tsp olive oil, separated:  1/2 tsp + 1/2 tsp                                                                                                           2-3 cups spinach, lightly packed                                                                                                                           1 Tbsp shallots, chopped                                                                                                                                        3/4 Tbsp Thai red curry paste or more to taste                                                                                               1/4 cup chicken broth                                                                                                                                               3 oz light coconut milk                                                                                                                                           pinch sugar                                                                                                                                                                  3 oz halibut fillet                                                                                                                                                                        2 Tbsp scallion                                                                                                                                                         1-1/2 tsp lime juice

Heat ½ tsp olive oil in a wide saute pan with 1-2 Tbsp water. Add the spinach with salt and pepper and toss in the oil until greens just begin to wilt. Remove to a bowl and cover to keep warm. Put ½ tsp oil in the pan with the shallots and cook 2 minutes more. Add curry paste, chicken broth, coconut milk, and sugar. Whisk to combine and simmer on low until reduced by half, about 10 minutes. Salt the fish and add to the broth in the pan, spooning some broth on top of the fish. Cover and poach 5 minutes per 1/2” of thickness. Put greens in the serving bowl and top with fish. Stir scallions and lime juice into broth, turn heat up briefly. Ladle broth over the fish and greens. Optional: ¼ cup brown rice.

Ingredients for next week: breakfast, single portion

1 two-oz egg Next Thursday I will discuss some calculations involved in Fasting
 salt cod
 olive oil  Enjoy a breakfast from the Archives
 garlic
 melon
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:

 cooked salmon  Next Thursday I will discuss some calculations involved in Fasting
 medium cucumber
 4-bean salad [Sidekicks I Sept 17, 2017]   Enjoy a dinner from the Archives
 Watercress Sauce [Sidekicks II Oct 4, ’17]
 Dijon mustard
 leek
Sparkling water Sparkling water

Mixed up

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 healthybodysupport who is now Following.

Do you have those days when things seem all mixed up and normal tasks don’t seem normal at all?  With luck, those are infrequent, although those who study the brain counsel us not to get in a rut.  Learn a new skill; go home a different way; eat with the other hand.  Shaking up the routine can build new neural networks in the brain, which is good for brain health.  Fasting is also good for brain health.  One study showed that mice who ate a calorie restriction diet actually grew new neurons!  I’m all for that.

Today’s meals mix it up a bit.  The eggs are flavored with the green chiles of New Mexico — but instead of rolling it in a tortilla, we’ll use a French buckwheat crêpe.  The dinner is a sushi which is not in rolls and does not contain raw seafood.  The word ‘sushi’ really means ‘sour-tasting rice’ and we do serve rice here with lots of delicious toppings as an Edo-style scattered sushi.

Green Chile-Egg Crêpe:     PB    The bite of the green chiles, the nutty taste of the crêpe, the rich taste of egg: what a remarkable flavor combination. Eat with a fork or pick it up in your hand.Green Chili-Egg Crepe

1 crêpe [see SIDEKICKS I, Sept 17, 2017 for recipe]                                                                                 one 2-oz egg                                                                                                                                                                    2 Tbsp roasted green chiles                                                                                                                                     1 oz pears                                                                                                                                                         blackish coffee, blackish tea, or lemon in hot water                                                                                  5-6 oz smoothie or natural apple cider

Whisk the egg with the chiles and pour into a 6” cast iron pan or small saute pan spritzed with non-stick spray. [If serving two, pour egg mixture into a 4×6” oven-proof dish spritzed with non-stick spray. Bake at 350 F. for 12 minutes] Cook the egg by gently lifting the edges to allow un-cooked egg to flow underneath. Meanwhile, gently heat the crêpe: wrap in a tea-towel and put in the microwave for 1 minute OR put in an un-greased saute pan over low heat for 1 minute, then turn over for another 30 seconds. Plate the crêpe with the fruit, put the egg on top of it, then fold over. Pour the beverages and put some zip in your morning.

Mixed Sushi:   286 calories  8.5 g fat   3.6 g fiber  18.8 g protein   33.7 g carbs   39 mg Calcium  PB GF   Our younger son introduced us to this recipe.  Imagine: ‘Sushi’ without raw fish. Good use for leftover beef and avocado. HINT: This serves 2 [two]. Invite a friend or save for lunch/dinner another day. Made to be served at room temp.Mixed Sushi

1 cup brown rice, cooked and cooled HINT: Make the day before and refrigerate or use leftovers from a meal                                                                                                                                               1 tsp rice wine vinegar                                                                                                                                                             1 egg                                                                                                                                                                              1 tsp soy sauce + pinch sugar [sugar is optional]                                                                                           3 oz avocado, in long slices                                                                                                                                   1 oz grilled beef, in long strips OR substitute grilled chicken breast                                                                  2 oz smoked salmon, in long slices                                                                                                                       2 oz cucumber OR zucchini in long slices

Combine the rice with the vinegar and let sit. Whisk the soy sauce with the egg and cook the egg as a flat omelette in a lightly-spritzed non-stick pan. Remove from the pan and cut into long strips. Slice the avocado, beef, salmon, and cucumber in long strips, but not longer than the diameter of the bowl in which you will serve it. Put the rice into two bowls with a wide diameter. Distribute the rice evenly over the bowl. Lay the other ingredients on top of the rice in what ever arrangement pleases you. Serve with extra soy sauce and enjoy a quick meal.

Ramadan

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 is done for health reasons, to lose weight, and more traditionally for religious reasons.  Fasting shows one’s dedication to the religion by doing something that seems so impossible: giving up food.  The season of Ramadan is occurring now from May 15 to June 14, during the 9th month of the Muslim calendar.  Since the calendar is based on the moon, the celebration of Ramadan happens 11 days earlier every year.  Ramadan observes the period of time during which the Quran was revealed to the Prophet Muhammed. People read the Holy Book, attend prayers, enjoy time with their families, and engage in charities.   During the celebration, adults do not eat or drink from sunrise to sundown. Two meals are enjoyed daily, before sunrise and after dark. The purpose of the fast is to focus the mind and gain control over the body.  Many practitioners say that the benefits of fasting last longer than the month itself.  Although the Islamic world stretches all around the globe, our menu is taken from northern Africa.  Eggs are a popular protein source during Ramadan, while lamb and vegetables could typically be part of a proper dinner.

Moroccan Omelette:   273 calories   8 g fat   2.9 g fiber   15.3 g protein  36 g carbs   208.7 mg Calcium   PB GF  Suggested by our First-born, this is the easiest breakfast in the world to prepare. For the compete flavor profile, serve with mint tea.Moroccan Omelette w: cherries

1 ½ 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, into a jar with a lid and put it in the ‘fridge for next week.                                                                                               1 tsp or more ground cumin                                                                                                                                 5 Bing cherries                                                                                                                                                   MINT TEA, blackish coffee or blackish tea or lemon in hot water                                                       5-6 oz green or fruit smoothie or unpasturized apple cider

Whisk just the 1.5 eggs vigorously. Pour into a heated skillet sprayed with non-stick cooking spray. Turn down the heat and leave undisturbed until puffy and the top is set. Remove from skillet, season to taste with cumin, salt and pepper. Serve folded or flat. Pour the beverages and enjoy the cherries.

Lamb With Mediterranean Vegetables:   295 calories   14 g fat   9.3 g fiber   22 g protein  40.5 g carbs   205.6 mg Calcium   PB GF  Here’s a fine meal, full of complex carbohydrates and good flavor.Lamb w: Med Veg, cheese, br rice

1 oz  lamb, ground [raw]  or diced  [cooked]                                                                                                                   1 cup Mediterranean Vegetables [see Sidekicks I, 17 Sept, ’17 ]                                                                               ¼ cup cooked brown rice                                                                                                                                              ½ oz Gruyere cheese, grated

Cook the ground lamb, keeping it in biggish chunks rather than tiny flecks. Pour into a sieve to drain any fat and rinse in hot water. Season the meat well with salt, pepper, and rosemary. Heat the Mediterranean Vegetables TIP: so much easier if they were waiting for you in the freezer. Preparing food ahead is such a good idea. Mix the lamb with the vegetables. Plate the rice, then pour the Lamb/Veg on top. Serve with the grated cheese.

Ingredients for next week: breakfast, single portion

1 two-oz egg Next Thursday, I will post some tasty treats involving spices.
 asparagus  choose a breakfast from the archives
 cooked brown rice
 smoked haddock [finnen haddie]
 1/2 & 1/2  + curry power  + nutmeg
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:

 whole wheat slider buns [100 calories]
 barbecued beef  choose a dinner from the archives
 BBQ sauce [ <60 calories/fl oz]
 cherry tomatoes
 carrots
Sparkling water Sparkling water

Anniversary V

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.

Five years ago, my Own Dear Husband and I made an important decision: it was time to start the Fast Diet.  We had seen the TV show and were inspired to read the book.  Then what did we do?                                                                                                                                        1. We chose some recipes from the Fast Diet Book to try for dinners.                                                           2. I calculated the calorie count for some favorite breakfasts. [Since you read this Blog, you know that is all done for you]                                                                                                                 3. We wrote on the calendar what we would eat on our Monday and Thursday Fast Days.                                                                                                                                                                 4. We weighed ourselves and recorded body measurements.                                                        And then we jumped in:  the first day wasn’t too bad, though we did opt for an earlier-than-usual dinner!  And the pounds came off… 9 combined pounds the 1st month, then a plateau, then 16 pounds after 5 months. When we realized that we’d need new clothes for a wedding, we were hooked. Fasting is now a Lifestyle to be continued for years and years.                                                                                                                                                             In today’s blog, I am posting the meals we ate on our first day as Fasters:  an old favorite Ham Scramble and a recipe from the Fast Diet book itself. Join us for the next 5 years, won’t you?

Ham ScrOmelette: 286 calories  8 g fat  1.7 g fiber  16.6 g protein  35.2 g carb  219 mg Calcium   PB GF Here’s another classic of the breakfast table.PM scramble or Ham omelette? w: apple

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. ground or chopped ham                                                                                                                              1.5 oz melon or 1.5 oz apple                                                                                                                        blackish coffee or tea or lemon with hot water                                                                                                           5-6 oz green or fruit smoothie or natural apple cider

Chop the ham, slice the fruit, brew your hot beverage. Heat a cast iron or non-stick pan and spritz it with oil or cooking spray. Whisk the eggs and pour into the pan. When the bottom begins to set, distribute the ham over half of the eggs. {OR warm the ham briefly in the hot pan, pour in the whisked eggs and scramble together until cooked.] Fold the omelette and cook to your favorite degree of doneness. Shake up the smoothie, pour your beverages, and you are off to a good start to your day.

*Feta Nicoise Salad: 243 calories   6.0 g fat  2.2 g fiber  15.8 g protein  25 g carbs   244 mg Calcium   PB GF   From Michael & Mimi’s first book comes this delicious recipe.  There is a lot of food on this plate – bring your appetite.Feta Nicoise Salad copy

5 romaine leaves OR 1 cup lettuce, sliced cross-ways                                                                                   ¼ cup green beans                                                                                                                                                1 scant cup cucumber OR zucchini, diced                                                                                                            1/2 c feta cheese, crumbled or diced                                                                                                                 1.5 black olives, quartered                                                                                                                                      1 tsp flavorful olive oil  +   1 tsp white wine vinegar                                                                                optional: 1/2 oz French bread

Steam the green beans, cool and set aside. Slice the romaine crosswise into 1” strips. Prepare the other ingredients as described. Pour the oil and vinegar into a wide, shallow bowl and whisk briskly. Put all the other ingredients in the bowl and toss gently to coat with dressing. Welcome to southern France for fine dining.

Ingredients for next week: breakfast, single portion

Canadian/back bacon 1.5 two-oz eggs
 applesauce, unsweetened  pork loin
 Bannock [see …Not by Bread.. 7 Feb ’18]  baked beans
 Worcestershire Sauce + HP Sauce
 Strawberries or melon
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 smoked haddock [finnen haddie]  green or white onion
 onion  mashed potatoes, no butter or milk
 potato  egg   + dry mustard
 butter  butter
 milk  beets, fresh or pickled
 parsley  +  bay leaf  lettuce + oil & vinegar
Sparkling water Sparkling water

Jonas Salk

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 W.G.A. who is now Following.

If you don’t recognize the name Jonas Salk, then you were born well after the polio scares of the 1940-1950s. I remember swimming pools being shut down in the heat of summer for fear of transmitting the virus. Then came Jonas Salk with his ground-breaking vaccine.  Americans lined up in school gyms to be inoculated by the 1000s.  I remember that too.  Salk initially was destined for the law so we will have avocado in the breakfast, [the word <<avocat>> in French means both ‘lawyer’ and the fruit]. His mother urged him to go into medicine and Salk became interested in virology. Through work with the March of Dimes Foundation, the search for a polio vaccine was successful. The testing process for any new drug is arduous and lengthy. Salk was eager to prove the safety of vaccine quickly.  He took some of it home. After boiling the syringes in a pot of water on the stove [“like soup”], Salk injected himself, his wife, and their children with his dead-cell polio vaccine. None of them developed the dread disease. Eventually in March of 1953, the vaccine was deemed safe. The rest is history.  In lieu of boiling syringes, we will boil up a pot of Jewish Chicken Soup — which everyone knows to be healthy. Dr. Salk would approve of the soup, but would tell you to get your shots, as well.

Avocado-Ricotta Bake:  286 calories  7.2 g fat  4 g fiber  16.6 g protein   39 g carbs   230 mg Calcium  PB GF  When I thought that avocado and ricotta would make a nice bake, my Dear Husband had one suggestion: add lobster! Why, of course! Avocado -Ricotta Bake

1 two-oz egg                                                                                                                                                              ¼ oz avocado                                                                                                                                                          ¾ Tbsp ricotta                                                                                                                                                      3/4 oz lobster meat OR crab                                                                                                                                     2 oz pear                                                                                                                                                                  blackish coffee or tea or lemon in hot water                                                                                                  5-6 oz fruit smoothie or green smoothie or unpasturized apple cider

Set the toaster oven to 350° F. Spritz a ramekin or other oven-proof dish with cooking spray and put the lobster meat on the bottom. Mash the avocado with the ricotta, then whisk in the egg. Pour over the lobster, season as you wish. Bake for 12-15 minutes. Slice the fruit and prepare the beverages. Sumptuous.

Therapeutic Chicken Soup:  278 calories   3.4 g fat   5 g fiber  18.5 g protein  36 g carbs [26 g Complex Carbs]  78 mg Calcium   PB GF – if using GF noodles  The recipe is from It’s All American Food by David Rosengarten. Simple, filling, and Granma says it is good for you. TIP: One serving = 2 cups of soup! Almost too much to eat.Therapeutic Chicken Soup

1-1/2 cups excellent chicken broth, homemade or purchased                                                                                                 2 oz [½ cup] parsnips, diced                                                                                                                                  1 oz [¼ cup] carrots, in coins                                                                                                                               ¼ cup celery                                                                                                                                                              2 oz cooked chicken breast, cut in 1/2” cubes                                                                                                   1 oz Pennsylvania Dutch egg noodles [you could use less if your wanted to]                                                   3 Tbsp parsley  + Kosher salt + pepper to taste

Prepare the vegetables. Cook the noodles in water until just underdone. Heat the stock to a simmer and add 3-4 Tbsp water, which will boil away as you cook. I added the parsnips first and cooked for about 5 minutes, then added the carrots. After another 5 minutes, I put the celery in the soup. Cook until all the vegetables are tender, then adjust the seasoning of the broth. You will want extra flavor now since the pasta will need it.  Add the pasta and chicken. Add the parsley and cook about 5 minutes longer, until it is all hot.

The Man Behind the 1001 Nights

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 readitall who is now Following.

Tomorrow will be the birthday of Richard Francis Burton who lived the most amazing life you never heard of.  People today would say, “He was like Indiana Jones!”  But when the character of that intrepid archeologist first hit the Big Screen, people might have said, “He’s just like Richard F. Burton!!”  [When Indiana describes his friend Marcus Brody, he could be describing Burton. The description is accurate for Burton, not for Brody.]  Burton was born in 1821, and had an indifferent education. But he had a knack for languages, ending up speaking, writing, and translating in 29 different tongues. One of his most famous books was The 1001 Nights [aka: Arabian Nights]. His 16-volume translation was not the first version of the tales, but was considered so salacious and exciting that he told his wife not to read it. As an adventurer and ethnologist, he was a chameleon.  The city of Mecca was forbidden to non-Muslims, but Burton visited in disguise and later published A Personal Narrative of a Pilgrimage to Al-Madinah and Meccah. As an expert in disguise and spy craft, he served the army in India.  As a diplomat and ethnologist, he was posted to Damascus, Brazil, and Fernando da Po. In each place he studied the language and the people, and wrote extensively.                           Our meals today mirror Burton’s life. The breakfast, so I have read, is popular in Mecca and it is delicious.  The dinner is from Fernando da Po and Burton would approve.

Shakshuka: 307 calories 8.2 g fat 5.2 g fiber 17.2 g protein 41 g carbs [38 g Complex Carbs] 305 mg Calcium PB GF Popular in Arabian restaurants, this will be a favorite at your house. So rich in flavor.  This is easily doubled.  If serving 4+, prepare it all in one large pan. Shakshuka

1 two-oz egg                                                                                                                                                                      3 Tbsp sliced onion                                                                                                                                                 3 Tbsp sliced orange or red pepper                                                                                                                   ½ garlic clove, sliced                                                                                                                                            8-10 oz canned whole tomatoes with their juice                                                                                            1/3 oz feta cheese                                                                                                                                                                                2 pinches ground cumin                                                                                                                                            2 pinches sweet paprika                                                                                                                                        1 pinch cayenne

Heat a sauté pan and spritz with non-stick spray. Add a little juice from the tomatoes. Add the onion and peppers and cook until soft, 15-20 minutes. [add more tomato juices or water to prevent scorching] Put the garlic in the pan and cook 2-3 minutes. Stir in the spices and cook for 1 minute more. Add the tomatoes, salt and pepper. Simmer 10 minutes until the tomatoes have thickened, then stir in the feta.  HINT: I did all this the night before.  Take off heat and scrape the mixture into an 8″ oven-proof skillet.   Carefully crack the egg over the tomatoes. Season the egg. Bake at 375° F. for 7-10 minutes. Garnish with chopped cilantro or parsley.

Jota:  169 calories   4.5 g fat  7.4 g fiber  11.5 g protein  25.7 g carbs [all Complex]   83.5 mg Calcium  PB GF  The flavors of West Africa greet you in this bean stew. Very satisfying. HINT: This recipe is enough for 4 [four] 1-cup servings. Gets even better if made a day or two before the meal.
Jota

 

Jota w: spinach1-1-1/2 cups sauerkraut, drained                                                                                                                            1-1/2 cups canned red beans, drained and rinsed                                                                                       bay leaf                                                                                                                                                                       4 oz red potatoes, cooked and diced in 1/2″ cubes —  could be left over from a prior meal                                      1 clove garlic, crushed                                                                                                                                             2 oz smoked ham hock, cubed                                                                                                                           ½ cup+ vegetable broth or water                                                                                                            Optional: 1 clove garlic, crushed 1 tsp flour 1 tsp oil                                                                                 Optional: raw leaves of baby spinach

Spray a heavy sauce pan with non-stick spray and cook the garlic until golden brown. Add the sauerkraut to the pan with some broth, salt, and pepper. Simmer for 30 minutes. In another pan, heat the beans with the bay leaf until warm. Remove half of the beans and put them in a food processor with the cooked garlic and half of the potatoes. Purée, adding water/broth to make it more liquid than paste. Add the purée, whole beans, potatoes, and meat to the pan with the sauerkraut. Taste for seasonings. Add some water/broth to bring the volume to 4 cups.                                                                                                                                    Optional: Simmer the other garlic clove in 1 tsp oil until brown. Remove garlic and whisk in 1 tsp flour, then add some stock to make a roux. Stir into the stew as a thickener.                                      Optional: When the soup is in the bowl, tear the spinach leaves into bites and poke them into the hot liquid to add some extra color, texture, vitamins.

Rabbie Burns    

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.

Tomorrow will be Burns Night.  If you don’t get the reference, then: a] you are not a Scot; b] you don’t have rabidly Scottish friends;  c] you are unaware of Scottish poetry of the 18th century.  In 1759, during the Scottish Renaissance, Robert Burns was born on January 25. Despite a difficult life of poverty and low-paying jobs, he produced a body of poetry which has entered the language of the English-speaking world. This is odd since he single-handedly revived the Scots dialect by writing in the vernacular. You might think that a poem beginning: “Wee, sleekit, cow’rin, tim’rous beastie….” would be a game-ender but To a Mouse gives us the classic line ‘the best laid plans of mice and men.’  Burns greatest hits include: Auld Lang Syne;  Red, Red Rose;  Scots Wha Hae.                      In honor of Burns, our breakfast will include a tattie scone which is typical in a Scottish Breakfast. And dinner will give a contemporary [and lower calorie] twist to the Burns Night classic of haggis.

Tattie Scone with Egg:  286 calories  5.4 g fat   3.6 g fiber   13.3 g protein  47 g carbs   210 mg Calcium PB Tattie Scones have been part of a Scottish Breakfast ever since potatoes were considered fit to eat. Nice to make with left-over boiled potatoes.Tattie Scone w: egg, pears

One 2-oz egg                                                                                                                                                                 1 tattie scone***                                                                                                                                                            2 oz pear                                                                                                                                                                      5-6 oz fruit smoothie or green smoothie or natural apple cider                                                       nearly-black coffee or tea or lemon in hot water

Prepare the Tattie Scone and keep warm or re-warm. HINT: Prepare the batter the night before and cook them, too. Fry the egg to your liking. Prepare the fruit and beverages. Plate the scone, top with the egg. Plate the fruit and pour the beverages. Almost instant, if you made the scone beforehand.

*** Tattie Scone [makes three 4.5” pancakes]                                                                                                    ½ cup smashed potatoes, without milk or butter                                                                                          1 Tbsp egg white        2 Tbsp skimmed milk                                                                                                    1 Tbsp white whole wheat flour                                                                                                                          ¼ tsp salt             ½ tsp Baking powder                                                                                                             Mix all the ingredients to make a batter like thin Cream of Wheat.                                                       Spritz a heavy skillet with non stick spray and heat.                                                                                            Measure ¼ cup of batter and pour into the pan, spreading to about 4.5”.                                         Cook enough to brown the bottom and to firm it up enough to turn.                                                                  When you can, turn over the scone and cook the other side.                                                          Freeze the other scones or save for lunch.

Haggis Spring Rolls:   262 calories   12.8 g fat   2.8 g fiber  23 g protein  26 g carbs  41 mg Calcium     The first time I enjoyed these was at the Whiski Rooms in Edinburgh, along with a wee dram of single malt. Today, the whisky is in the dipping sauce to complete the fusion of Asian-Scottish flavors. This meal has my husband’s approval.Haggis Spring Rolls

4 six-inch rice spring roll wrappers                                                                                                                    8 Tbsp haggis filling**                                                                                                                                                1 cup lettuce leaves sliced cross-wise into <1/2” strips                                                                                       1/2 oz carrot, grated                                                                                                                                                    1 tsp flavored olive oil  +   1 tsp red wine vinegar    +  finishing salt                                                                                1.5 tsp Thai hot chili sauce + ½ tsp single malt Scotch whisky [I used Cragganmore from Speyside]

**Haggis [lamb sausage meat]:    3.5 cups = 28 fluid ounces = 56 Tbsp                                                              per Tbsp: 23 calories  1.3 g fat  0.2 g fiber  2.8 g protein  1.6 g carbs  2.6 mg Calcium                      This is not the ‘original’ recipe: lamb lung, stomach, and heart are not readily available in the US. Despite what it is not, it will do just fine.

8 oz lamb liver                                                                                                                                                            8 oz ground lamb meat OR lamb hearts              1 cup onion, chopped                                                     1 tsp or more coriander [I used whole, which I boiled with the meat]                                                   1 tsp or more black pepper       7/8 cup rolled oats          salt

Put the meat, onions, and coriander in a pot and cover with water. Boil 20 minutes. Drain [saving the liquid] and mince it all in the food processor. Return the mince to the pot, adding the oats, drained water, salt and pepper. Boil 10 minutes, adding more water if needed. If the sausage filling is too loose, turn heat down and simmer longer to firm it up. I let mine then sit over night to test the consistancy. Adjust the seasonings to taste. The cooled mixture should hold its shape when turned out of a spoon. Cover and refrigerate until you need it. Freeze what you don’t use.

To prepare the spring rolls:  Put water into a wide, shallow dish such as a pie plate. Lay a tea towel on the counter. Place one spring roll wrapper in the water. Initially, the wrapper will look like a piece of thin, stiff, whitish plastic. Soon it will become more transparent, colorless, and pliable. Remove it from the water while still a little stiff [NOT limp] and lay it on the tea towel. Place 2 Tbsp haggis filling on the lower 1/3 of the wrapper, arranged as a little log. Roll it up, folding the sides in after the 1st roll. Move finished roll to the side as you repeat the steps. Heat a 10” cast-iron skillet over medium flame and spray with non-stick spray. Place the spring rolls in the pan with room between them. Cook slowly on one side, then roll onto another side. Continue until all the rolls are browned on each side. Prepare the lettuce/carrot salad, dress and plate it. Combine the chili sauce and the whisky in a dipping cup. Plate the haggis, cue the bagpipes.

 

Ingredients for next week: breakfast, single portion

3 oz of egg  NB! Next Thursday:  Tips on Fasting
 milk
 whole wheat flour  browse the archive for a Monday menu
 butter
 raspberries, fresh or frozen
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:

 veal, pork, turkey
 fresh bread crumbs
 milk  browse the archive for a Thursday meal
 egg white
 cabbage leaves
 pickled beets
Sparkling water Sparkling water