Sunday Game Plan – Diet plan for one week

Hello everyone! So tomorrow is July 1st and this is the perfect time to make a change with the end goal being weight loss and eventually getting into my dresses comfortably.

After doing some research I read an article from Woman’s Day regarding a 6 day summer weight loss program and as much I want to replicate the plan, I have to do some modifications because I had to work with what I had. In addition, I will be traveling back and forth so planning healthy meals will be tough. The article set a plan where the most calories come from dinner. The calorie outline listed on the article was 300 calories for breakfast, 400 calories for lunch, 500 calories for dinner and 150 calories for snacks. Therefore the total calorie intake is 1350 calories.

For this week’s game plan, I have listed meals for 7 days instead of 6. In addition I didn’t count calories so I am unsure if I went over the total calorie intake. So below is the list of breakfast, lunch and dinner meal plan for the week.

Pictures of these proposed meals will be posted on my Instagram: tablespoonsandteaspoons.

Wish me luck and stay tuned!!

Social Saturday – 13th Annual American Cancer Society Taste of Hope

On May 10, 2018, I attended the American Cancer Society 13th Annual Taste of Hope event in New York City. I purchased my VIP ticket at $275 which included a gift bag and early access to the food and festivities.  The event had two honorees:  Sarabeth Levine was this year’s culinary honoree and Chef Antonio Prontelli was this year’s survivor honoree.

My top 5 favorite savory tastings from the event were the:

  • The Smith’s Toasted Ricotta Gnocchi with White Truffle Cream
  • Calle Ocho’s Pastelillos Cubanitos
  • Jing Fong’s BBQ Roast Pork Pastry Puffs
  • Casa Nonna’s Siamese Agnolotti
  • L’Amico Fontina Cappelletti with Wild Mushroom and English Peas

My top 5 sweet tastings from the event were the:

  • Bonsai Kakigori’s Strawberries and Cream Kakigori
  • Loi Estiatorio’s Yiaourti Me Meli
  • Melt Bakery’s Mini Ice Cream Sandwiches
  • Java Melts
  • Frose & Campari Popsicles

Below are images from the event.

There were a lot more stuff at the event. The event set up gets better and better every year. There were a lot of wine tastings, beer tastings and emerging food companies promoting their products.  More importantly a lot of the food tastings were on the healthier side; there were salad variations, ceviches, and barbecued dishes.

I can’t wait to visit these restaurants during the upcoming restaurant week if they participate.  Stay tuned.

Traditional Tuesday – Egg in a Hole

Happy Tuesday! Starting off my revising diet with a recipe I have been making and consuming for several weeks and complementing with either a half avocado or a cup of strawberries.

Egg in a Hole is a fried egg on toast.

The original recipe was published during the late 19th century by Fannie Farmer, author of the Boston Cooking School Cookbook.  The recipe was called “Egg with a hat”.  The dish was made using a two-and-a-half-inch cookie cutter to remove the bread’s center.  It is served with a cooked egg, that becomes the “hat”.

The dish has many names such as “Egg in a Basket,” “Egg in a Frame,” “Toad in a Hole,” “Egg in a Nest,” “Sunshine Toast,” and even “Gashouse eggs.”  Movies such as “Moon Over Miami,” “Moonstruck” and Vendetta” have made this very simple dish popular.

The dish itself is primarily made of two ingredients: toasted bread and an egg.  It is a fun, quick and simple dish to make.

1 extra large egg = 70 calories (recipe below I used a jumbo cage free egg = 90 calories)

1 toast bread, I used Udi’s Gluten Free Omega Flax Fiber Bread = 75 calories/slice

Total calories = 145 calories (using a jumbo egg = 165 calories)

Total cost = Investment of $10 (ingredients last about 1-2 weeks)

1.5 dozen Eggland’s Best large eggs  on sale this week for $3.99 at C-Town.

Bread on sale this week ranging from $2.99 to $4.99 at Stop & Shop

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Two ingredients used – toast bread and egg

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Cut a circle in the center of the toasted bread, set it to the side, then place the “hole” bread into a non-stick pan.

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Crack an egg into the hole and let it fry for about 2 min.

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Flip the bread over and cook the other side.

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Egg in a hole is cooked and ready to serve.