venison stew for the 5:2 diet

Eustace

~ 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.                                                                                                          Welcome to Monty T who is now Following.

So imagine this: you are a high-status Roman general in the 2nd century CE, and you are out deer hunting with the guys. You chase a stag deeper into the forest all alone.  It turns to you and you see a crucifix on its head. Then it speaks to you, saying that you are the hunted and the deer is Jesus who is hunting you.  What would you do? Like the general, you would convert to Christianity as soon as you could! And he did, along with his wife and two sons. The hunter became Saint Eustace [Eustachius], patron saint of deer hunters.  Unfortunately, he and his family were later martyred for their faith but his story lives on.

In honor of hunters, we will enjoy an omelette with mushrooms, since many dishes named after hunters involve mushrooms. [Chicken Chasseur to the French. Chicken Cacciatore for the Italians]  For dinner, venison is on the menu. I often wondered if Eustace ever went hunting again, or if he swore off deer meat…

Autumnal ScrOmelette:  288 calories  8 g fat  3.4 g fiber  16.5 g protein  41 g carbs  [35 g Complex] 213 mg Calcium  PB GF  The mushrooms are for Autumn, the sweet pepper represents Summer. This meal is for when they overlap. My Own Dear Husband decided to do this as a ‘baked omelette’ instead. Looks sorta like a frittata, doesn’t it?Autumnal Omelette, baked w: plum

1-1/2 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 into a jar with a lid and put it in the ‘fridge for next week.                                                                                ½ oz mushrooms, chopped                                                                                                                                 1 oz sweet red pepper, diced  –OR–  1.5 oz zucchini, grated and drained                                                                                                                                                               1 Tbsp scallion, chopped                                                                                                                                                                                                                                                                                       2 oz plum  –OR–  2 oz peach                                                                                                                                     blackish coffee or blackish tea or lemon in hot water                                                                                                                                           5-6 oz fruit smoothie or green smoothie or natural cider

Put the vegetables in an oil-sprayed non-stick pan to warm them and to cook them a bit until softened. Whisk the eggs and pour over the vegetables in the pan. Scramble or cook as an omelette. Prepare the beverages and plate the fruit with the eggs. Contemplate the change of the seasons as you enjoy your breakfast.

Venison Stew:  250 calories  4.7 g fat  5.3 g fiber  25.6 g protein 26.4 g carbs 52.5 mg Calcium PB  GF  What a wonderful meal for an Autumn evening. Rich flavors and low calories – my kind of dinner. HINT: this recipe is for one serving. Double it and freeze half for another fine meal later or invite a friend to share it with you.Venison Stew w: roasted Veg

2-1/2 oz venison, cooked or raw                                                                                                                             ½ cup chicken stock                                                                                                                                                 2 Tbsp fresh cranberries [NOT dried]                                                                                                                  2 oz mushrooms                                                                                                                                                        ½ tsp dried thyme                                                                                                                                                  ½ oz dried apples                                                                                                                                                                        1 Tbsp half&half [blend cream]                                                                                                                                        1-1/2 oz cauliflower florets                                                                                                                                              1 oz carrots cut as coins

If venison is raw, pan sear it for 2-3 minutes per side to undercook it. Slice into larger-than-bite-size pieces and set aside. Spritz a small cast iron pan with non-stick spray and add the cauliflower and carrots. Spray the vegetables, sprinkle with salt and rosemary and roast at 400 F. for 15-20 minutes or until tender. Put stock, berries, mushrooms, and thyme in a sauce pan and simmer until berries start to pop. Add the apples, venison and blend cream. Simmer until all is warm and apples are soft. Taste for seasonings and plate with the roasted vegetables.

Ingredients for next week: breakfast, single portion

1 two-oz egg 1.5 two-oz eggs
sweet potato + garlic powder ham
Cheddar cheese mushrooms
cherries plum
watercress
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:

rabbit ground turkey  + Indian curry powder
carrots zucchini   + tomato
potato cauliflower
rabbit or chicken stock naan bread @ 106 calories max
thyme + bay leaf + marjoram Rogan Josh sauce
Sparkling water Sparkling water

The Maine Thing

~ 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.

The state to the East of us is Maine, The Pine Tree State. It makes most people think of potatoes, lobster, and hunting, but for us Maine is leisurely drives along rocky, wooded coastlines; the smell of sea salt and pine resin; family camping in the delightful Cobscook Bay State Park; and [of course] L.L.Bean in Freeport.  The food scene ranges from lobster pounds [like Young’s] to diners [like Moody’s] to fine restaurants [like Fore Street and Street & Co.] which feature local fruits, vegetables, seafood, meats, and game.                                                                                                           Our breakfast reflects the bounty of the farms and woodlands while the dinner is an homage to the tradition of the outdoors life and hunting.  Paul Bunyan was supposed to be from Maine, but we won’t eat like a lumberjack today.  For us, the main thing is that we continue the Fasting Lifestyle and stay healthy.

Fore Street Bake:   289 calories   8.6 g fat   3.5 g fiber   14.2 g protein   37.5 g carbs   256 mg Calcium  PB GF   One of our favorite restaurants in Portland, Maine is Fore Street. First time there, I ate a pizza from their wood-fired oven that featured a particular combination of flavors which I have loved ever since. Here’s that marvelous mixture in baked eggs.Forestreet Bake w: S-b

1 two-oz egg                                                                                                                                                                            1/3 oz blue cheese                                                                                                                                                                     ¾ oz leeks                                                                                                                                                                   ½ oz mushrooms                                                                                                                                                       1 oz strawberries                                                                                                                                                            blackish coffee, blackish tea, or lemon in hot water                                                                                         5-6 oz smoothie or natural apple cider

Slice the leeks and chop the mushrooms. Put into a Pyrex custard cup with a little water and cook in the microwave for 45 seconds. Spritz a ramekin with non-stick spray and add the cooked leeks and mushrooms. Whisk the cheese with the egg, then pour into the ramekin. Bake at 350 F. for 12-15 minutes. Portion the berries and pour the beverages and settle in for a taste of Portland.

Venison Stew:   250 calories   4.7 g fat   5.3 g fiber   25.6 g protein   26.4 g carbs   52.5 mg Calcium   GF  What a wonderful meal for an Autumn evening. Rich flavors and low calories – my kind of dinner. HINT: this recipe is for one serving. Double it and freeze half for another fine meal later or invite a friend to share it with you.Venison Stew w: roasted Veg

½ cup chicken stock                                                                                                                                                      2 Tbsp fresh cranberries [NOT dried]                                                                                                             2 oz mushrooms                                                                                                                                                      ½ tsp dried thyme                                                                                                                                                   ½ oz dried apples                                                                                                                                                                                                                                                                                      2.5 oz venison, cooked or raw                                                                                                                              1 Tbsp half&half   [blend cream]                                                                                                                                                    1 oz carrots, cut in coins                                                                                                                                                                  1.5 oz roasted cauliflower florets

If venison is raw, pan sear it 3 minutes on a side to undercook it a bit.  Slice into larger-than-bite-size pieces and set aside.  Spritz a small to medium cast iron pan with non-stick spray and add the carrots and cauliflower.  Spray the vegetables, sprinkle with salt and rosemary. Bake at 400° F. until fork tender.       Put the stock, thyme, cranberries and mushrooms in a sauce pan and simmer until the cranberries start to pop. Add the meat, apples, and half&half.  Simmer until all ingredients are warm.  Taste for seasonings.  Serve with the roasted vegetables.