ideas

Meal Plan-Week Three

Meal Plan – Week Three

>
>

Update after my own completion of Week Four of “ Hans’ Lighter, Healthier Comfort Food ” meal plan :
>
During the four weeks I have adhered (more or less 😦 ) strictly to my “Hans’ Lighter, Healthier Comfort Food” meal plan, I have lost a total of 24.5 lbs of weight. (From 286.5 lbs on January 19th, to 262 lbs on February 16th).
But most importantly for me, for the past 4 weeks (starting on February 11th), I do not have the need to inject myself twice a day with Insulin (I still take Metformin for my Diabetis). This is a decision I have made after monitoring my blood sugar levels 8 – 10 times a day and having an average blood sugar level of 100, compared with fluctuating levels of anywhere between 75 and 500 before starting “Hans’ Lighter, Healthier Comfort Food” meal plan.
,
However, please note that UNDER NO CIRCUMSTANCES should you change your medication without consulting your physician first, even getting a second or third opinion before considering any changes !!!
,
I am sure that other changes in my life style, such as more exercise, as well as alcohol abstinence and refraining from smoking have greatly contributed to my overall improvement of physical and mental well-being (gone are the sluggishness and low energy, depressions and dark moods)
After just one month, I feel much better, sleep much better and on top of all the benefits of living a bit more on the sensible side of life, I eat as much as I want, when I want and what I want. (Except on the two days of the week which allow me a dinner of anything I crave, although in much smaller portions than I was used to).

>
Bon Appetit ! Life is Good !
>
>

Daily Breakfast – Fruit/Tea (fibrous fruit + unsweetened tea of your choice)
>

Daily Lunch – Energy bar/Fruits (fruits of your choice + energy bar of your choice)
(many different brands / types of Energy Bars are available – consult your doctor/nutritionist)
>
.

Daily Dinner –

Monday – “ Braised Turkey Leg With Peppers And Great Northern Beans ”
Tuesday – “ ~~Greek~~ Limburger Salad ”
Wednesday – “ Steamed Baby Bok Choy With Ginger Garlic Pork”
Thursday – “ Mama Tilly’s Quer Durch Den Garten Eintopf ”
Friday – “ Shrimp And Lap Cheong Fried Rice ”
Saturday – “ Panko Breaded Chicken Breast & Romaine In Sun Dried Tomato Dressing ”
Sunday – “ Chicken In A Nest ”
>
______________________________________________________________________
>
>

Braised Turkey With Peppers And Great Northern Beans

(Limburger) Greek Salad

Steamed Baby Bok Choy With Ginger Garlic Pork

Mama Tilly’s Quer Durch Den Garten Eintopf

Shrimp And Lap Cheong Fried Rice

Panko Breaded Chicken Breast & Romain In Sun Dried Tomato Dressing

Chicken In A Nest

>
>
>
>
>
>

The Italianator

>
>
Sometimes, a simple sandwich can satisfy all my culinary needs, as long as it is interesting, tasty and – yes – as long as it looks great and appetizing!
When a slice of dry turkey and sandwich spread between two slices of wonder bread won’t do, (which, for me, is NEVER!), a sexy beauty like “The Italianator” will surely ring the bells of culinary bliss and lets me forget steaks and lobsters, at least for the moment.
– And on top of it, getting to name these creations is much fun in itself. 🙂
>
Bon Appetit ! Life is Good !
>
>

The Italianator

>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>

: Rustic Italian Sourdough Bread

: slice bread into thick (dare I say monstrous) slices

: grill bread until golden, then brush with garlic oil

: season broccoli florettes with kosher salt, fresh ground black pepper and garlic oil

: top bread with broccoli

: top broccoli with prosciutto cotto

: top ham with thick slices of gorgonzola, sprinkle with fresh cracked black pepper

: bake sandwich until cheese is melted

: season cucumber and radish julienne with italian vinaigrette, sprinkle generously on top of sandwich

: The Italianator

: The Italianator

>
>
>
>
>
>
>

EASY DOES IT # 21 – Blueberry Delight

Dear Friend’s,
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
>
“
Yesterday when I was shopping for groceries on my way home from work, a wicked craving for sweets took possession of my body and mind 😦
When I got home, I found these things in my shopping bags –
Fresh blueberries, blueberry yogurt, pound cake, dried apricots, whipping cream and chocolate sauce.
I quickly put these little sweet buggers together and enjoyed this lazy no-cook dessert with a glass of hot chocolate and a great dose of guilt 😦
>
Bon Appetit ! Repent !!! 🙂
>
>
Link to more “ Easy Does It ”
>
>

Hans’ Blueberry Delight & Hot Coco

Hans’ Blueberry Delight

>
>
Preparation :
>
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: Pound Cake

: Pound Cake

: Hershey’s

: Blueberries

: Blueberries & Blueberry Yogurt

: Hans’ Blueberry Delight & Hot Coco

: Hans’ Blueberry Delight

: Hans’ Blueberry Delight

: Hans’ Blueberry Delight

>
>
>
>
>
>

Epic Shrimp Fry

>
>
This is probably the best/funniest food video of all time 🙂
Enjoy ! Life is Good !
>
>
Watch an Off-the-Rails, Totally Bonkers Shrimp Frying Video from Japan

The women in this video have a Rube Goldberg-style device that fries prawns by catapulting them through walls of flour, oil, and fire.

It’s one minute of maximum weirdness, and you might want to watch it more than once to catch all the nuances of this stunt.

by Greg Morabito Dec 2 2014, @GregMorabito

>
>
>
>
>
>
>
>

Spicy Octopus And Rice Noodles In Peanut Sauce

>
>
Yesterday, on my way home from work , I told myself that under no circumstance will I cook and clean up the kitchen, I was just too tired and a bit under the weather.
So, while driving along university drive and contemplating where to stop for a bite or some take out, evaluating the choices a I checked out the restaurants along the way, I crossed off one after the other, knowing that none of them would be able to satisfy my craving for real, good, tasty food for a decent price. Eventually, as I drove by my favorite Asian Market, I made a quick stop to buy some octopus sashimi. I was not sure at this point what I would prepare with it, but I usually have enough stuff at home to fix a couple of good meals. When I got home, rice noodles, peanut butter, soy sauce, garlic paste, grated ginger, chili oil, sesame oil, red chilies, green peppers and onions were the usual suspects. Together with the octopus they became a great and perfect dinner.
As usual, more often than not, if I want to eat exactly what I want, I have to prep it myself (and clean up the kitchen afterward 😦 ).
But as always, it was well worth the time and effort and I’ve saved a bunch of good dollars doing it 🙂
>
Bon Appetit ! Life is Good !
>
>

Spicy Octopus And Rice Noodles In Peanut Sauce

>
>
Preparation :
>
>

mix soy sauce, water, peanut butter, sriracha, sesame oil, lime juice, chili oil, simmer for one minute, if too thick, add water, if too thin, add peanut butter

season octopus with kosher salt and chili oil, saute in VERY HOT pan with garlic oil for about 3 seconds, remove from pan, set aside

saute onion, green peppers and red chilies in garlic oil

add rice noodles which you had soaked in warm water for 10 minutes then drained, add a small amount of soy sauce and water, cook until liquid has evaporated

add rice noodles which were soaked in warm water for 10 minutes, then drained, add a small amount of soy sauce and water, cook until liquid has evaporated

put noodles to one side of the pan, add some more garlic oil, add whisked eggs, scramble, cook until eggs are dry

add peanut sauce, mix well

stir fry for another minute, check / adjust seasoning

plate noodles on serving dish, top with octopus, sprinkle with chives and sesame seeds

Spicy Octopus And Rice Noodles In Peanut Sauce

>
>
>
>
>
>

BREAKFAST OF CHAMPIONS # 43 – Eggs & Eggs

>
>
Chicken eggs and fish eggs – what an incredible combo. Super tasty, beautiful to look at, quick and easy to prepare.
Have a wonderful day ! With this dish, you’ll have a great start 🙂
>
Bon Appetit ! Life is Good !
>
>

BREAKFAST OF CHAMPIONS # 43 – Eggs & Eggs

Eggs & Eggs

>
>
Preparation :
>
>

Naan

fry eggs in garlic oil, season with kosher salt

top naan with fried eggs, drizzle with sriracha

top with caviar of your choice (and wallet) :-)

top with caviar of your choice (and size of your wallet) 🙂

Sprinkle with fresh chives

Eggs & Eggs

>
>
>
>
>
>
>
>

Gratinated Breaded Beef Scallops, Brie & Tomato

>
>
Paniertes Schnitzel, Milanesa, Katsu, Kotlet Schabowy, Filete Empanado, etc, etc. You have seen it a million times in various shapes, forms and names – the wonderful, easy to prepare, always satisfying breaded cutlet.
However, I bet you have never seen this version 🙂
This dish came to exist because it was what I had at home today and did not feel like going to the store to buy anything else. I love breaded food as long as it is crispy and not greasy. I love anything with brie cheese and I add grape tomato to just about anything……..
so there you have it, here is what I came up with for dinner today. Great looking, great tasting and easy on the wallet.
>
Bon Appetit ! Life is Good !
>
>

Gratinated Breaded Beef Scallops, Brie & Tomato

>
>
Preparation :
>
>

bread scallops in flour, eggs and panko, saute in butter until golden and crispy (the un-breaded one on the bottom is Bella's portion)

bread scallops in flour, eggs and panko, saute in butter until golden and crisp (the un-breaded one on the bottom is Bella’s portion)

season blanched potatoes with kosher salt and white pepper, saute in duck fat

mine and Bella’s

put scallops on a rack, top with seasoned (salt, granulated garlic and pepper)

put scallops on a rack, top with seasoned Grape tomatoes (salt, granulated garlic and pepper)

top with sliced brie

gratinate under broiler until cheese melts

🙂 🙂 🙂

sprinkle with fresh chives

Gratinated Breaded Beef Scallops, Brie & Tomato

>
>
>
>
>

DiverXO – Perversion Of The Good Kind

>
>
>

Image Property of DiverXO

>
>
This kind of food does not appeal to me much on a regular basis, mostly because it is usually done badly, but in this particular environment with this particular company and service I am sure I would have a blast (as long as nobody pulls out a cellphone/camera 🙂
Decadent, exciting, sexy video 🙂
>
>
CLICK HERE FOR VIDEO
>
>
>
>
>
>
>

EASY DOES IT # 18 – Fried Eggs Sunny Side Up & Fries (NOT)

>
>
Just a little nonsense to entertain your kid’s on a rainy day :
Fried eggs sunny side up & fries – yogurt, peaches and cantaloupe melon. Have fun 🙂
>
Bon Appetit ! Life is Good ! (Sunny side up – even when it rains……..
>
>

Fried eggs sunny side up & fries – yogurt, peaches and cantaloupe melon. Have fun 🙂

EASY DOES IT # 18 – Fried Eggs Sunny Side Up & Fries (NOT)

>
>
>
>
>
>
>
>

Easy Does It # 12 – Grill Or Griddle A Steak In Your Kitchen Without Making A Mess

“
“
Here is a problem most folks face if they don’t live in a climate where they can grill every day ouside or if they simply don’t have the space for an outside grill and choose to grill or griddle inside:
Not only will the smell from grilling settle in the whole house/appertment, but soon all furniture and other surfaces will becovered with a sticky, smelly oil film.
To avoid this, prep your steaks in the following manner:
Pre-heat your oven broiler to the highest temperature. Pre-heat a cast iron grill pan or flat-bottomed cast iron pan until extremely hot. Season your steak liberally with sea salt. Brush lightly with peanut oil. Put the steak into the pan and very quickly put it under the broiler on the highest shelf close to the heating elements. Close the oven door and let the steak broil until your preferred doneness has been reached. All smells and fatty steam/smoke will be trapped inside the oven). Don’t flip or turn the steak from the moment it hit’s the pan until it is cooked. When done, remove steak to a plate at once (remember the carry over heat !), sprinkle with freshly ground black pepper and let rest for a few minutes before you cut it. You will be happy with the result 🙂

Bon Appetit ! Life is good !
“
“