Yup, although it is still winter and Spring won’t arrive for another 2 weeks, it is time to think about summer.  These recipes will evoke warm weather and easy living, when we can mix fresh herbs in the eggs and a Cesar Salad makes a perfect dinner. Don’t you yearn to wear a different wardrobe that will show off the slimmer you? Time to work on that through the Fast Diet. The Stark family focuses on the coming of Winter, but I think you should remember that Summer will come and you want to be ready.

Herb Scrambled Eggs     279 calories   7.9 g. fat     18.2 g. protein     23.7 g. carbs

1.5 eggs  HINT: if you are serving one person, crack 3 two-oz eggs into a large measuring cup. Whisk the eggs like crazy and measure half of the volume into a jar to put in the ‘fridge for next week.                            1 Tbsp fresh herbs, chopped: chives, oregano, rosemary, thyme, parsley…          salt & pepper to taste                                 ½  piece of whole-grain 70-cal bread [I like Nature’s Own brand]                                    1.5 oz grapes OR 2 oz apple OR 2 oz melon                                                                      5-6 oz natural apple cider or fruit smoothie

  hot beverage of choice: blackish coffee or tea, lemon in hot water, Cambric Tea

Whisk the eggs with salt & pepper and pour into a hot pan spritzed with cooking oil or non-stick spray. When bottom of eggs are set, sprinkle the herbs over them, fold over, and plate. Toast the bread, brew the beverage, shake the smoothie [if saved from a previous batch], and you are off to a good start.

Cesar Salad:   263 calories     11.1 g. fat     36.4 g. protein     4.0 g. carbs

This is from Michael Mosley’s Fast Diet book. We have eaten this early since the early days of our Fast Lifestyle and love it.  Lots of flavor and lots of food. Thanks, Mimi and Michael!

1.25 oz Canadian bacon [that’s ‘back bacon’ to Commonwealth member readers]                    3 oz chicken breast: left over from a roast or poach the meal if it is raw.                    2 cups romaine leaves, chopped or 2 cups mesclun [baby greens]                                 1 Tbsp grated Parmesan cheese                    1 tsp olive oil                                                ½ tsp lemon juice                                         big pinch Mexican oregano [Cesar Salad after all is of Mexican origin, not from Roman rulers]

Heat the bacon on a hot, ungreased griddle until it begins to brown. Remove from pan and cut into strips. Cut chicken meat into strips or chunks, as you wish. Coarsely chop the romaine, if using.  Whisk the oil & lemon juice in a salad bowl. Crush the oregano in your hands and add it too. Toss the greens with the dressing and plate your greens. Top with grated cheese. Arrange the meat on top.