How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Thursday, eat the meals that will be posted on Wednesday. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier.
Every summer we are delighted to find wild mushrooms growing in the neighborhood, some in the woods, some right in the lawn. Foraging for mushrooms is not something to undertake lightly since misidentification can be deadly. We stick to the 8 varieties that we definitely know how to recognize and reject all others. Mushrooms are super for the Fasting Lifestyle because they are low in calories, high in nutrients, and they pair deliciously with lots of different foods. Today, we salute the noble mushroom. Start your day off right with these strategies for weight loss: http://health.usnews.com/health-news/blogs/eat-run/articles/2016-12-29/6-science-backed-ways-to-lose-weight-before-you-even-get-to-work
Ham & Mushroom Bake: 277 calories 7.2 g fat 5.9 g fiber 15.7 g protein 38 g carbs 221 mg Calcium GF PB A hearty, flavor-packed breakfast begins with ham and mushrooms. Although these are flavors of autumn, they can be enjoyed any time, especially on a Fast Day.
One 2-oz egg 1/3 oz mushrooms, chopped ½ oz roast ham or 3% fat deli ham, chopped 1 Tbsp Gruyere cheese, grated ½ tsp ground sage + ¼ tsp savory ½ cup raspberries 5-6 oz fruit smoothie or natural apple cider blackish coffee or tea or lemon in hot water
Set toaster oven at 350 degrees F. Spritz some cooking spray into a ramekin. Chop the ham and mushrooms, and put them into the ramekin. Grate the cheese. Whisk together the cheese, egg, and seasonings, and pour that in too. Bake for 12-15 minutes, depending on how well set you like your eggs. It will puff up and start to brown a bit. Heat your beverage, shake the smoothie, and portion the fruit. Off to a good start.
Clam-Stuffed Mushrooms: 205 calories 6.4 g fat 4.3 g fiber 18.4 g protein 20 g carbs 98 mg Calcium PB- if you don’t mind the meatballs in the stuffing GF- if using GF bread So we had these small portobello mushrooms in the ‘fridge, and I thought “Stuff them!” and they were good! And very filling, despite the LOW calorie count.
3.5 oz mushroom caps [four 2-3” mushrooms] ½ cup clam stuffing from Stuffed Clams* [posted on November 27, 2016] 2 oz tomatoes, cherry-sized or sliced ½ oz SnapPea Crisps
*Clam Stuffing: 1 cup clams 1 slice 70-calorie bread 5 oz tomato 2 oz red bell pepper 3 turkey meatballs 3 Tbsp plain yogurt 1 Tbsp Parmesan, grated thyme + garlic + salt Pulse in food processor until diced. Makes 2 cups.
Poach the mushrooms briefly [2 minutes] in boiling water to cover. Using a paring knife, dig out any stem in the cap to create more of a cavity for the filling. Chop the stems and add to the clam stuffing. I used a 1-Tablespoon cookie-scoop to distrubute the stuffing into the caps. Bake at 400 degrees F. for 15-20 minutes. Plate with the cool tomatoes and the crunchy Crisps. Easy to prepare, a treat to eat.