My version of a diet

has little to do with most people's ideas of a diet.
Instead of starving myself, or eating ridiculously limited menus that starve my body of all of the nutrients it needs, I eat smaller portions of healthier foods.
....and by healthier, I do not mean 'low fat', 'low calorie', or any of the other drivel marketed as 'healthy' by too many bad commercials.
I mean good, whole foods prepared with care and eaten with mindfulness.

So my next few weeks of losing weight- which I'm calling, "Project Cheapskate," as the main reason I'm losing weight is because I refuse to buy a new wardrobe- will involve examples of easy, delicious, flavorful foods I prepare for my family.

So I'll begin with my favorite tea recipe, and add a second one I'm coming to adore.

Ginger-Orange Arnold Palmer

In gallon pitcher, have ready 2 family sized teabags, scant 1 1/3 cup sugar, ~1/4c honey, 1/2 cup lemon juice. Pour approx 2 liters (or one full electric kettle's worth) boiling water.
Start another kettle, and meanwhile prepare 1 pot's worth Elmwood Inn Orange-Ginger Tea. 
When the kettle is ready, pour into teapot, let steep 20 minutes, then pour into pitcher. Refrigerate until cold, and enjoy.

Tazo Passion Palmer

In gallon pitcher, have ready 2 Tazo Passion Iced Tea Bags, scant 2/3c sugar, ~1/2c honey, 1/4c lemon juice. Pour approx 2 liters boiling water over, stir, then add approx liters cool water. Refrigerate until cold & enjoy

Lavender -Lemon Scones 

Makes 16

Based on Bon Appetit recipe, modified by me!

Ingredients

·         3 cups all-purpose flour plus more for surface

·         3/4 cup granulated sugar

·         1 tablespoon baking powder

·         1 teaspoon dried lavender buds

·         3 drops lavender essential oil

·         1 teaspoon Beautiful Briny Sea Salt - Lavender

·         1/2 teaspoon baking soda

·         3/4 cup (1 1/2 sticks) chilled unsalted butter

·         1 cup buttermilk

·         2 teaspoons finely grated lemon zest

·         1 teaspoon vanilla extract

·         2 tablespoons  granulated sugar

Preparation

·         Arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal, or cut together in food processor.

·         Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.

·         Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle with sanding sugar & pinch lavender salt.

·         Bake until scones are golden and a tester inserted into the center comes out clean, 13–15 minutes. Transfer to wire racks; let cool.

·         Serve warm or at room temperature.

Glaze:

·         3 tablespoons cream cheese

·         1 ½  cups confectioners sugar

·         2 tablespoons lemon juice

·         2 drops lavender essential oil

·         Small pinch Beautiful Briny Sea Salt- Lavender

S Soften cream cheese, whisk all ingredients together. Gently brush over warm scones.

Smoked Gouda Bacon Polenta

Every Southerner has heard stories of their parents or grandparents eating 'cornmeal mush' for dinner.

Every Southerner has been served 'grits' for breakfast somewhere, at some time. They're a southern staple comfort food, and nothing more so than cheese grits.

Meanwhile, polenta has been making a comeback at a lot of nicer restaurants.

Um, guess what polenta is? It's grits. Which is cornmeal mush.

Yup. You're paying top dollar for what's essentially grit boiled in milk, broth, or a combination, and made as cheese grits.

So here's my version of Southern Poor Food Haute Cuisine:

3 cups chicken broth (I use 'Better than Buillion' broth starter)

3 cups milk (we use whole)

1 tsp sea salt

Bring to a boil

Meanwhile, fry up

~5 slices of good quality bacon

and look through your freezer for vegetables you need to chop up and use.

We used

1/2 bag of broccoli/cauliflower blend

handful of frozen corn

Cook vegetables (we steam them in the microwave)

When the water is boiling, add

2 cups polenta/stone-ground grits

and turn the stove to low.

Stir semi-constantly.

When it's starting to thicken, chop up the bacon and veggies, and add them with

3/4 cup shredded smoked gouda cheese

Keep stirring until it's nice and thick.

Serve hot, but it can also be laid out on a flat pan, allowed to cool and semi-harden, then cut out to be fried the next day (preferably in grease from the bacon you just cooked)

We had this as a main dish, but it also makes a great side to a meat dish and a salad.