Study in Scarlett

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.

Do you remember the first time you read Sherlock Holmes? I was in 8th grade and we must have been doing a survey of literature types. Enter The Speckled Band, an example of detective fiction. I was a fan from then on. In 1887, the debut Sherlock Holmes story was published. In it, the world first heard of a ‘consulting detective;’ first met Dr. Watson; first saw the use of a magnifying glass in a criminal investigation. This first foray, A Study in Scarlett, was a long book in four parts which spanned 2 continents and several decades. It also offended the Mormons. The tale was published in Beeton’s magazine and it was not a hit. But the stage was set for future stories and the world of detective fiction has never been the same. A Study in Scarlett has been a film [1933, starring Reginald Owen; 1968, starring Peter Cushing; 1983, starring Peter O’Toole] and on TV episodes [1968, Peter Cushing; and “Study in Pink,” 2010, Benedict Cumberbatch].

Our foods for tomorrow are studies in red — cherries and tomatoes. Both very good for the health, unlike the poisons and other causes of death in Sir Arthur Conan Doyle’s books and stories. Read some Sherlock Holmes today.

Cherry Flamusse: 194 calories 5 g fat 1.3 g fiber 11 g protein 27.6 g carbs [10 g Complex] 157 mg Calcium  NB: Food values given are for the plated foods only, and do not include the optional beverage.  PB GF – if using GF flour  This breakfast custard is borrowed from the dessert section of the cookbook, and it works very well either way! It is similar to a clafouti, but simpler. Baked with cherries or any fresh fruit, it is sure to be a hit. HINT: This makes enough for 2 [two] servings: share with a friend or save the rest for a future breakfast or dessert. [As a dessert [without clementine or beverages], one serving has 177 calories.]

2 two-oz eggs 6 fl oz milk 4 tsp all-purpose OR tapioca flour 1.5 Tbsp sugar 10 sweet cherries, pitted ½ clementine Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories]  or lemon in hot water Optional: 5 oz fruit smoothie or berry-yogurt smoothie [88 calories]

Spritz 2 ramekins or an oven-proof dish with 1.5 cup capacity with non-stick spray. Cut the cherries in half and arrange on the bottom of the dish. Whisk eggs until foamy, then add flour and sugar, whisking until there are no lumps. Stir in the milk and pour the batter over the cherries. Bake at 375 F. for 20 minutes. Turn the flamusse out of the dish so that the cherries are on top. Plate with the clementine sections, serve with the beverages. You won’t believe this is a ‘diet.’

Egg-Tomato Gratin:  293 calories 10.4 g fat 5 g fiber 18 g protein 21 g carbs 226 mg Calcium  PB GF  Jacques Pepin, in his book Fast Food My Way, tells about this family recipe.  HINT: The recipe serves two. Invite a friend or save for lunch tomorrow.

3 hardboiled eggs, peeled and sliced into rounds 3 oz onions, sliced 2 tsp garlic, chopped 1 tsp dried thyme + 1 tsp salt + ½ tsp pepper 1/3 cup canned garbanzo beans, drained and rinsed 10 fluid oz of tomatoes, drained [save the juice] 1 oz Swiss cheese or Gruyere, grated 2 oz broccoli

Arrange the eggs on the bottom of a 3-cup baking dish. Cook the onions and garlic in some of the tomato juice, about 3 minutes. Add seasonings, tomatoes and the remaining juice. If tomatoes are in large chunks, crush with a fork and add the garbanzo beans. Bring to a boil, reduce heat, simmer covered for 4 minutes. Pour over the eggs and sprinkle with the cheese. Bake 10 minutes at 400 degrees F., then broil 2-3 minutes to brown the top. For a stove-top preparation: Prepare the onions, garlic, tomatoes, seasoning and garbanzos. Arrange the eggs on top, as halves or slices, and top with grated cheese. Cover and warm until cheese is melted.

Ingredients for next week: Breakfast, single portion for Monday ……… single portion for Thursday:

1 two-oz egg, hardboiled3 oz egg = 1.5 eggs 
chèvre cheesebutter + milk
baby spinach greenswhite whole wheat flour
dried Turkish figraspberries
Optional smoothieoptional smoothie
optional hot beverageoptional hot beverage

Dinner, single portion for Monday: …….. single portion for Thursday:

1.5 low-fat hot dogs, <110 cal each3 oz breaded pork cutlet
sauerkrautsmall red potatoes
pickled beets + onionbeets
canned white beansmushrooms
Sparkling waterSparkling water

Morning to Night: Felafel

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 Trinity L. who is now Following.

Felafel is a ubiquitous street food in the Eastern Mediterranean and it should be healthy. But too often it is deep-fried, adding needless calories and fat. On a Fast Day good felafel can take you from morning to night with some delicious and satisfying meals. The origin of felafel goes back to the lands now called Palestine and Israel, but once called Sameria, Judea, Idumaea.  Let’s not get bogged down on who invented it — let’s celebrate how good it is and how easy it is to eat in a variety of forms. Felafel in eggs and a felafel-topped salad are fine forms of feasting. I’ll give you the basic recipe, then you can decide how to use it.

Felafel:       1 batch = 648 cal 25.4 g fat 21 g fiber 32.5 g protein 72 g carbs 214 mg Calcium  each patty= 30 cal 1.2 g fat 0.8 g fiber 1.6 g protein 4 g carbs 8.5 mg Calcium    GF PB  V  From the good old Moosewood Cookbook by Molly Katzen, these are easy to prepare and set you up for several servings of future meals.                                                                                                                                  2 cups canned chick peas     [I like Goya brand  TIP:  if you use dried chickpeas, you will get a grainer product. Factor in the time to reconstitute and cook them]                                                            1.5 cloves garlic, crushed [add as much as you enjoy!]                                                                                 ¼ cup celery, minced                                                                                                                                           ¼ c. scallions, sliced                                                                                                                                                    1 raw egg                                                                                                                                                                                            1.5 tsp tahini                                                                                                                                                                 ½ t. cumin    +   ½ t. tumeric   +   ¼ t. cayenne  + ¼ t. black pepper     +  1.5 t. salt                                                                                                                                                                                                                    Combine everything in food processor until ingredients form a uniform paste. Scoop into a bowl and chill 1 hour. Form into balls on a silicone mat or parchment paper on a cookie sheet. I used a 1  Tbsp scoop and then flattened the patties slightly. TIP: You don’t have to bake them now. You could freeze the patties on a cookie sheet, then put them frozen into bags to cook later.  Bake at 400 degrees for 10-12 minutes. The patties should be heated through and have an outside ‘crust’ which is firm to the touch. In most recipes, you will cook them further. At this point you want them to be firm enough to store well. There will be about 25 of them. Use now or cool and freeze for later use.

Felafel Bake:  271 calories   6.6 g fat   3.1 g fiber   15.2 g protein  40 g carbs   198 mg Calcium   PB GF   Here we use 1 of the felafel patties which we prepared and froze earlier. Great time-saver! Amazing in eggs!Felafel Bake w: blueberries

1 two-oz egg one felafel patty, thawed [see Stocking Up I-4-’18]                                                                            1 Tbsp tomato puree or crushed tomatoes                                                                                                            ¼ c blueberries                                                                                                                                                                     blackish coffee, blackish tea, or lemon in hot water                                                                                   5-6 oz smoothie or natural apple cider

Spritz a ramekin with non-stick spray and set the toaster oven to 350 degrees F. Whisk together the felafel and the tomato until well blended. Whisk the egg into the felafel and turn into the ramekin. Bake about 15 minutes while you portion the berries and prepare the beverages. What a simple, delicious breakfast.

Felafel with Mixed Salad: 295 calories   13.6 g fat   7.3 g fiber   15.5 g protein  29 g carbs [28 Complex]   174 mg Calcium   PB   GF   V    What a healthy plate of food! When you have felafel in the freezer, a quick meal like this is almost instant. If you prep the vegetables in advance, this would be a good ‘make-ahead’ meal for the end of a busy day.felafel w: mixed salad

6 felafel patties                                                                                                                                                           2 cups lettuce, I like to slice large leaves cross-wise into 1/2” strips                                                         2 oz tomatoes, cherry tomatoes or cut in 1/2” cubes                                                                                      1 oz carrots, grated                                                                                                                                                       1 oz beets cut in large dice [canned beets would be a real plus]                                                                1 oz Feta cheese in large crumbles                                                                                                                    ¾ tsp flavored olive oil   +  ¾ tsp white wine vinegar                                                                                    salt + pepper to taste

Thaw the felafel patties. If unbaked, heat in a 400° F. oven for 10-15 minutes. Prepare the vegetables for the salad. Whisk the vinegar and oil, then toss the salad vegetables in the dressing. Top with the felafel and feta crumbles.