Oct 092012
 

Even the best Scotch only has about 64 calories per ounce. But it’s really easy to overdo the whiskey thing. Be safe if you decide to drink.

 There is an interesting phenomenon at work when we begin to eat or drink something regularly, we begin to like it.

Over the millenniums man has developed a taste for everything from insects to acorns. Why? Because these foods were available.

Eventually those who ate them regularly came to actually prefer them. Insects are still considered a delicacy in parts of the world and acorns, well, acorns didn’t actually make the cut, but you get the point.

You’ll find this eat-it-prefer-it phenomenon will happen automatically as you move to eating only healthy foods.

May 282012
 

Oysters are thought to be an aphrodisiac.

 

 

It’s well-known that women find writers excitingly sexy.

 

 

I’m sure that was the case in 1864 when Mark Twain wrote of lodging at San Francisco’s Occidental Hotel where he would, “move upon the supper works and destroy oysters done up in all kinds of seductive styles.”

As a lover of oysters, Twain was likely to have been served Hangtown Fry many times. The dish is said to have originated about 1850 when a recently-enriched gold miner stumbled into the Cary House Hotel in Hangtown, California (today’s Placerville) and ordered “the most expensive dish” the kitchen could provide. Fresh oysters and fresh eggs fit the request.

 Ingredients:

2 eggs

3 fresh oysters (If you must, canned oysters packed in brine may be used.)

4 strips turkey bacon cut into 1-inch long pieces

Cooking spray (PAM)

3 tablespoons wheat flour

Salt and Pepper to taste

Instructions:

In a nonstick pan cook the cut up bacon until crisp.

While the bacon is cooking, mix the flour, salt and pepper in a bowl and toss the oysters in the mixture until lightly coated.

Remove the crisped bacon and add the oil to the pan.

Fry the oysters until crispy on the edges.

Remove the cooked oysters and place on a paper towel to drain.

Scramble the eggs in the same pan.

Place the eggs on a plate and top with the bacon and oysters.

Calories:   347       Satisfaction:   6.5 

Photo credit:  yatomo / 123RF Stock Photo
May 222012
 

Select brown rice over white rice.

This is quick and healthy. If you don’t happen to have fresh spinach on hand, add any other fresh or frozen vegetable you like.

 

 

 

 

 

 

Ingredients

½ cup of frozen or fresh peas

1 medium size carrot sliced into ¼-inch thick circles

1 handful of fresh spinach

¾ cup cooked brown rice (cooked brown rice is available frozen)

Chopped red onion to taste

Fresh-cracked black pepper to taste

2 tablespoons of crumbled herbed feta cheese

Directions

Spray a nonstick frying pan with PAM and sauté the onion and carrot with the cracked pepper until the onion is translucent.

Add the remaining vegetables and the rice and stir-fry over medium heat for about 10 minutes or until warmed.

Spoon into a bowl or on a plate.

Sprinkle the feta cheese on top.

Single serving

yatomo / 123RF Stock Photo
Dec 222011
 

The extra calories in most baked potatoes we eat comes from the sour cream and butter we slather on. Try this recipe instead. Photo courtesy Simon Howden, Free Digital Photos.

 

 

 

 

 

This recipe adds a hot, satisfying 6 to 7 ounces to your meal at only about 200 calories. Try it with two eggs for a 380-calorie breakfast.

 

 

 

 

Baked potatoes don’t always have to be the Idaho variety, try the red and golden ones too.

Ingredients

1 Medium (6 oz) baked potato (about 2¼” to 3¼” in diameter)      161 calories

2 Tbls Nonfat sour cream      20 calories

2 Tbls chopped chives or chopped onion     2 calories

1 Tbls Bacon bits      25 calories

Directions

Poke holes in the potato so you don’t coat the inside of your microwave with potato.

Microwave the potato on high for 6 minutes.

Slice open the top and push in on the ends to make a white fluffy pillow.

Spoon the nonfat sour cream on top.

Add as much chopped chives or onion as you want. You don’t have to stay with 2 tablespoons, chives and onions are on the Sexy Beast Diet eat-all-you-want list.

Sprinkle with the bacon bits and chow down.

Approximately 200 calories

 

Dec 152011
 

Store-bought cucumbers often are waxed. Scrub off this wax before grating. Photo by Anankkml.

 

 

 

 

 

 

 

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This cool, tasty concoction works great when served with raw veggies as a hors d’ oeuvre or try it as a salad dressing. Don’t even think of using it with potato chips.

 1 8-inch cucumber      45

1 cup plain nonfat yogurt       110

½ teaspoon garlic powder

1 teaspoon Worcestershire sauce 5

Grate the unpeeled cucumber and drain until nearly dry. Combine the ingredients, folding the cucumber into the yogurt.

As a dip, a half-cup serving is 75 calories Used as salad dressing, a quarter-cup is 38 calories

Dec 032011
 

This image is from a 16th century Florentine codex. Common lore says it portrays an Aztec woman blowing on maize as she pours it into a cooking pot so the maize won’t fear the heat. This is very pleasant and I do so love myths, but she is obviously spitting on the maize because her Sexy Beast is late coming back from the daily hunt.

 

 

 

 

 

Maize and Soy Chorizo

Maize, a large, colorful corn is finding quite a following on trendy dinner tables. Developed by prehistoric people from a wild grain native to Southern Mexico, Maize was known by the ancients as a “gift from the gods.” While it may be faddish today, the Aztecs and Mayans friended maize thousands of years before anyone thought to dedicate a Facebook page to it: on.fb.me/oECavw.

I particularly like Teasdale’s (bit.ly/oBP2vO)  Maiz Morado brand, which you can buy in big 29-ounce cans. If you can’t find Maize on your grocer’s shelf, hominy is an acceptable substitute.

Soy chorizo, with 60 percent less fat and less than half the calories, is an outstanding substitute for regular chorizo.

Ingredients:

Maize or hominy (canned): 9 ounces (1 cup)  —180 calories

Soy chorizo:  2 ounces  —90 calories

Part skim milk mozzarella cheese: 1 ounce  —72 calories

 Total: 12 ounces  —342 calories

 Instructions:

Crumble soy chorizo into a non-stick frying pan. Add the drained Maize or hominy. Cook over high heat until the chorizo is brown and slightly crisp. Dump the chorizo and maize on a plate and sprinkle with the mozzarella cheese.

 Wine:

Syrah or another big red wine.