International No Diet Day and Eat What You Want Day – now they are two awareness days we can definitely get on-board with!
Ok, the weather is getting better and as a result legs and torsos are being exposed to the world left, right and centre, after a long winter of comfort eating and hibernation. Not all of us like what has been hiding under that woolly jumper….our first instinct is to panic. And then renew the gym membership.
But should it really should be a time for thinking about our “beach bodies”, stocking up on salad leaves and dusting off the trainers? Some advertisers would have us think so, urging us to get “bikini-ready” and various diet gurus already proclaiming only their diet can have you ready for summer.
Well, thankfully, not everyone agrees.
International No Diet Day and Eat What you Like Day are both designed to tell us that it’s ok to relax a little and, well, enjoy food.
Eat What You Want Day was created by Thomas and Ruth Roy of wellcat.com to: “help people break away from the frustrating health and diet trends of our times, if for only one day, and just let go and enjoy life a little.”
Their view is that as most nutritionists seem to agree that giving yourself a break every now and again can actually be good for us. Sounds good to us!
Similarly, International No Diet Day (INDD) is an annual celebration of body acceptance, including fat acceptance and body shape diversity. This day is also dedicated to promoting a healthy life style with a focus on health at any size.
With so much conflicting advice on what we should be eating (five-a-day, or is it more now?) and what we shouldn’t be eating (the list is endless, and changes on a weekly basis) it can be a confusing time to be a consumer and food lover.
So, in recognition that it’s OK to indulge just a little, (and just sometimes) we’ve created this lovely, indulgent recipe. We can get back to the gym and salad tomorrow…..
Grilled Triple Cheese & Bacon Eggy Bread Stack
Ingredients (makes 2 stacks):
• 6 x slices of white bread
• 3 x free range eggs, beaten
• 4 x rashers of smoky bacon, chopped
• 90g x Monterey Jack cheese
• 90g x Red Leicester cheese
• 90g x Mozzarella cheese
• 90g x Mature Cheddar cheese
• BBQ sauce
Method:
- Cut the crusts of the slice of bread and using a rolling pin, roll out each slice to make each slice thinner. Dip the bread slices in to the beaten egg mixture then fry each slice in oil and butter until golden and set aside.
- Next fry the bacon in oil until crispy and remove from the pan.
- To layer up your ‘stacks’ begin by laying out your eggy bread slices and spread each with a generous layer of BBQ sauce.
- Next divide the bacon crumbles and place a 1/6 of them onto one sauce topped eggy bread slice. To this, add a sprinkle of each of the four cheeses. Repeat the process another two times until you have three layers and your ‘triple stack’.
- Bake the stacks on a wire rack in a pre-heated oven at 220o for 15-20 minutes until the golden.
About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.
