Steamed Potatoes and Carrots Diet Dish

I would probably never ever go on a diet or punish myself with a collection of diet dish recipes that make me imagine people in the shape of reeds. I’m lucky. No matter how much I eat, I never grow heavier than 110 lbs. Jan isn’t as lucky. He isn’t in danger of growing larger than life but he is rounder in the southern region of the torso. Nonetheless, he doesn’t care for strict dieting either. He and I just can’t stay away from food.

There are times though, when there’s just no stopping nature and we’re forced to tone down our food trips. Last month his blood pressure was off the charts. This week, his triglyceride levels are up. I, on the other hand, have always had high sugar and cholesterol levels. This makes steamed vegetables the most logical diet dish for the day.

I’m sure we’ll get right back to our old habit of eating what logic and health experts prohibit when we’re much better.

Diet Dish Ingredients:

1 potato, thinly cut in circles
½ carrot, thinly cut in circles
Salt
olive oil
low fat butter
2 tbsps. Worcestershire sauce or oyster sauce

Procedure:

1. Arrange thinly sliced potatoes and carrots on separate sheets of aluminum foil. Sprinkle with salt. Drizzle with olive oil.

2. Do not seal the foil. Steam the vegetables open-faced.

3. Heat a separate pan. Melt butter. Add Worcestershire sauce.

4. Arrange steamed vegetables on a plate and pour the sauce. Serves one.

Wife’s Verdict:

This is certainly the blandest of all of Jan’s recipes but it was still a pleasant treat on the taste buds. The vegetables actually didn’t taste like anything but the butter added body to the dish. What really redeemed it was the light kick I got from the mildly spicy Worcestershire sauce. If you’d like a slightly sweeter taste, you can go for oyster sauce.

Jan’s Quip: “I’ll have a McDonald’s quarter pounder next week.”