If you have been following my posts on Weightloss The Asian Way (#1, 2, and #3 and the Sugarless Pie) you know that everyone participating in the program is on the basic diet: 2 fruits, 6 – 9 veggies, one sort of protein and lots of tea per day. In addition, I will continue to suggest special foods for 4 energy types: Tigers, Dragons, Bears, and Cranes. Here are a few breakfast suggestions especially suitable for Dragons.
Dragons are people with edema (water weight), global overweight or obesity. Many women gain extra water weight before their period, which makes them feel weak and bloated. Dragons are also people with weak immunity or illnesses like cancer or heart trouble. They may be seniors or people of any age who eat to cure depression. A Dragon menu fortifies energy and immunity. Choose one of the suggestions below. Avoid mixing too many proteins like eggs or dairy with fish. One sort of protein a day is slimming.
A large Scandinavian Dragon I once knew started the day with bacon, eggs, toast, and coffee mixed with bitter chocolate. A Bavarian friend served steamed veal sausage, sour kraut, potato salad made with boiled eggs, and pastry. My Italian friend started the day with melon and prosciutto, toast and jam, fried eggs, and extra strong coffee. In each case, breakfast had enough protein, fat, and starch to last the entire day. Sadly, those friends are gone now because of cancer, heart trouble, and stroke. I miss them but not their big breakfasts.
All you really need is fruit and either a little protein or a slice of whole grain toast. A small breakfast is no less romantic if served on pretty china along with a delicious tea, fresh flowers, and a smile. For example:
•Fresh fruit and a scoop of spiced cottage cheese
•Fruit-filled crepes and walnuts
•1 baked or raw apple and cheddar cheese
•1/4 cup fresh goat cheese, celery, and whole grain bread
•Strewed prunes or apricots and cooked yellow corn meal
•One boiled egg and melba toast with no-sugar jam
•One chicken sausage with mustard and sour kraut
•A small baked potato with 1 tsp. canola oil, (optional) sour kraut, and a slice of low-fat cheese that is breakable not spreadable.
•One small salmon steak and steamed asparagus
•1/2 fresh papaya, a small bowl of high fiber cereal, and skim milk
•Fresh fruit, a cup of plain low-fat yogurt, and 1 tsp. ground flax seeds
This pie is rich enough to be served as a main course along with a green salad and steamed asparagus.
Preparation time: 1 hour
1 eight-inch low-fat graham cracker pie crust
2 leeks, thinly sliced
1 egg slightly beaten
1/2 tsp. instant tapioca pudding
1/2 cup low fat milk
1/4 tsp. mace powder (optional)
1 pinch nutmeg powder
Soak the leeks in vegetable wash after slicing them because they always contain sand. Rinse them carefully. I usually sprinkle instant tapioca onto pie crusts to absorb excess moisture. If you like a firmer pie, combine the tapioca with one egg white, spread it onto the pie crust, and bake it for 8 minutes in a 425 degree oven. Otherwise, use the entire egg in the filling. People concerned about cholesterol can use eggs enhanced with omega 3 oils.
After rinsing the leeks, shake out the excess water. Place the sliced leeks into the pie crust. In a bowl mix the egg, mace powder, and milk. Pour this onto the leeks. Using the back of a spoon, press the leeks into the egg mixture so they are covered. Sprinkle a little nutmeg on the top and bake the pie in a 425 degree oven for 50 minutes until it is golden brown. Allow the pie to cool before cutting.
Steamed salmon in pineapple juice and red onion
This is one of my healthy favorites for any time of day. Use wild Atlantic salmon. Fishes grown in crowded pens are likely to develop diseases. For that reason, manufacturers use chemical pesticides when raising them. High quality fish tastes better when lightly steamed and fixed without creamy sauces that hide their natural flavor.
Preparation time: 15 minutes
1 pound salmon steak cut into 4 pieces
1/2 cup unsweetened pineapple juice
1/2 medium red onion, sliced
Steam the sliced onion in a little water until it is soft. Add the pineapple juice and place the salmon onto the onion slices. Cover and steam the fish using low heat until it is light pink inside. Garnish with fresh parsley.
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