Breakfast of Champions

Years ago, when I was a working woman, I would rush out of the house, baby boy in tow and make a mad, sad dash to drop him off at the baby sitter's house.  I proceeded to drive on to "the job", most of the time in tears, because I had to leave him, not even giving a thought to breakfast, the most important meal of the day.  Some days, I'd have time for a piece of toast, or cereal but most of the time I'd grab another cup of coffee and wait until lunch.

Lunch was usually leftovers, which is not a bad thing.  We saved money as a couple, that way.  What a concept!  As the years passed and our bodies changed, my husband and I became more health conscious.  We always started our day with a good breakfast.  Weekends, at least Sunday, when I had a day off, I'd make a special meal.  French toast, pancakes or eggs!

Lately, however, my breakfast of champions has been severely lacking in flavor but amazingly enough, I don't get hungry until hours after.  The secret...egg whites!  So, by consuming almost 55 days worth of egg white breakfasts with a small portion of fruit, I've dropped 21 lbs!  I have to admit, I miss my oatmeal! 

Now it's maintenance time for a month or two.  Getting through the holidays will be a challenge because I love to cook and bake this time of year.  We will see how it goes!  In the meantime here is a couple pictures of breakfasts...what else?

Apricot Pancakes

Lavender Pancakes

Breakfast out - a rare treat!

Same restaurant - Sunrise cafe

Wonderful Mother's day!

Breakfast in Loreto, Mexico

Cocoa Crusted Scallops with Citrus Sauce

The other night I came close to "the edge".  I was craving chocolate in the worst way!  Remedy..chocolate scallops.  Sounds kind of gross but actually only a hint of cocoa was detected.  Just a little tidbit...there is such a beast as chocolate scallops.  On my last year's trip to Costa Rica, it was one of the local delicacies!  I never got to try them but they don't taste like chocolate...sorry!  Just a name!

So, back in my kitchen, I experimented with a few ingredients to come up with a beautiful scallop dish. (that I can devour and lose weight doing so)

Chocolate Scallops with Citrus Sauce

About 9-10 dry sea scallops (the large ones)

1 Tbsp olive oil (for scallops)

1 Tbsp butter (for scallops)

1-2 Tbsp cocoa powder (optional - I experimented on 2 scallops this way)


Sauce

1/2 Tbsp olive oil

1 clove garlic, minced

1 1/2 Tbsp orange zest

1 tsp grated ginger root

1/4 cup chicken broth

2 Tbsp FF half & half

1/2 tsp truvia sweetener

pinch of salt

pinch of saffron threads (optional)


Wash and dry the scallops with a paper towel.  Sprinkle a little sea salt on them and set aside.   Make the sauce first since the scallops only take a few minutes to cook.

In a small saucepan  on medium heat, pour the oil.   Add garlic, and after 1 minute,  add the zest, ginger and broth.  Stir and heat just until it starts to boil.  Turn down the heat and add the salt, saffron and half and half, while stirring.  When it starts to thicken remove from the heat and start the scallops.

Dust the scallops with the cocoa powder, if using.  In a large skillet add, oil and butter and turn it up to high.  Watch carefully.  You'll add the scallops before the oil/butter starts to smoke.  The pan needs to be hot to develop that nice crust.  Turn the heat down slightly and cook on one side for 2 minutes, turn and cook for another 2 minutes.  Done.  Plate them and drizzle on the heated  citrus sauce.  Yummmmmmm!  You have a gourmet dinner for a fraction of the cost and time!  Enjoy!

The chocolate ones are the darker "experiments"

Disclaimer: If I had not been "on a diet", these could be a little more decadent with the addition of butter and heavy cream in the sauce, but try these first!

Lentils and Oxtail Soup

Lentils and what!??   Oxtails!!  Just the thought of these could send you running to the vegetarian isles of the supermarket.  But,  don't knock them if if you haven't tried them.  Getting past the appearance is the hard part.  The key to making these oxtails is to slow cook them for many hours until the meat falls off of the bone.  And if you're still a bit squeamish, just prepare the soup without the meat or substitute some portabello mushrooms for a hearty flavor.

I did not make this soup in a crock pot but I highly encourage it.  You can throw everything in, turn to high for at least 5-6 hours (or on low for about 8).  When you get home from work, dinner will be ready to serve, providing the house doesn't burn down.  It's kind of like leaving the coffee pot or the curling iron on when you leave the house.  Thank God for the technology that automatically turns appliances off now!

The inspiration for this dish came from my grandmother on my father's side.  She would bring either this piping hot dish or her dumplings and/or braised red cabbage.  I don't think I knew what I was eating back then.  All I knew was that it sure tasted great!

Lentil and Oxtail Soup Serves 4

Ingredients:

a drizzle of olive oil

about 4 oxtails

1/2 chopped onion

2 cloves of garlic, chopped

1 cup chopped mushrooms

1 chopped carrot

1 bay leaf

1 cup lentils

1 cup beef stock or broth

3 cups water

salt and pepper to taste

In a large stock pot brown the oxtails in the olive oil.  Add the garlic, onion,  mushrooms, and chopped carrot,  stir and saute about 1 minute to marry the flavors.

All ingredients in, ready for the cooking time

Add the remaining ingredients, bring to a rolling boil, cover and reduce the heat to simmer.  Cook for approximately 1 1/2 hours.  (On this stove top version the meat will not fall off the bone.)  If using the crock pot method, just throw it all in, stir and turn on.  (Yes, the meat slides off the bone.) Serve with crusty bread, tortillas or cornbread.  

Some variations to the oxtails could be chicken, different sausages or a vegetarian version using veggie broth.  Your choice!

Sooo Very French Chicken Leek Soup

A while back I began reading a book called, "French Women Don't get Fat".  The title intrigued me, however I only browsed through the first three chapters and set it aside.  I'm revisiting this book because 1) I'm French 2) I got chubby,  3) I like reading the same genre for which  my book will be, and finally, because I lost weight after following one simple trick.

In the book, the author struggles with her weight, especially after spending a year in America.  The land of plenty!   Long story short....when she returned to France several pounds heavier she began to evaluate her habits and findings.  For me, it was interesting reading and I identify with many of her ideas and ways of eating and preparing food. 

The one "trick" to jump start her weight loss regime was "Miracle Leek Soup".  The other day I had a slab of chicken, leeks in the crisper drawer, loads of spinach, garlic etc., so I adapted her recipe to create my own soup hoping for a miracle!  This was better than I thought it would be and to create the "mood",  I sat down in my formal dining room and "really" focused on the midday meal, another pointer from the book.   The serendipity was that I lost a full pound the day after.  Hmmm...I guess I'll finish the book now.

French Chicken Leek Soup

2 servings

1 large chicken breast, previously cooked, baked, broiled or boiled and shredded

2 leeks, green ends removed, cleaned.  You'll be left with a 4 inch size piece.  Slice thinly.

1 Tbsp olive oil

2 garlic cloves, minced

2 cups chicken or vegetable broth

1 cup water

2 handfuls of spinach

1 tsp coriander (optional)

a couple drops of chipotle hot sauce (also optional, but adds a nice heat)

In a heated saucepan put the oil in , then garlic and leeks.  On low heat, soften but do not brown.  Add the remaining ingredients, bring to a boil, lower the heat to simmer, cover and cook for about 20 minutes or longer.  There you have it!  It's even better the next day!

Peach Pie Smoothie

Yes, I admit it.  I am a foodie.  I have files of recipes that I have tried and others "waiting in the wings".   As part of the kitchen remodel, I decided to purge most of the ones I knew I'd never try and really made a dent in them.  But,  my "to do" cooking file is getting bigger by the minute as I wait and wait to be able to bake or cook.  It's kind of a bucket list in the cooking arena, if you will.  I don't have a bunch of cookbooks, surprisingly enough.  I create most of my own recipes.  On the short list is ginger ice cream, cocoa seared scallops,  homemade limoncello, sweet polenta pizza and pumpkin anything!

Until I can have these goodies, I made hubby and I a peach pie smoothie.  With one sip of it, last night,  the cravings were gone.  It's tasted every bit as decadent as a real live peach pie.  Well, maybe that's going a bit far, but it was delicious!

Peach Pie Smoothie

In a blender crush 7-8 ice cubes.  Peel and core 2 ripe peaches (makes 2,  1-cup servings)).  Put them in the blender with the following:

A couple drops of liquid stevia sweetener

a dash of cinnamon

a drizzle of fat free half & half

a drizzle of vanilla

Puree it all for about 10 seconds and voila - peach pie, or something like it.  Garnish with a sprinkle of cinnamon or pumpkin pie spice.  Very nice...

Thick & creamy peach pie smoothie