The week after Easter see us still using up leftovers. You too? My husband has been preparing ‘green eggs and ham’ ever since the boys were little. It still tastes good on a Fast Day. And if instead your holiday meal featured lamb, use the left-overs for a Moroccan-inspired meal.
Green Eggs & Ham 295 calories 8.8 g. fat 16 g. protein 26 g. carbs 1½ 2-oz eggs HINT: if serving one person, crack 3 2-oz eggs into a bowl or glass measuring cup. Whisk the eggs vigorously and pour their volume into a lidded jar for next week. ½ oz ham, ground or finely chopped 
1 green onion, white and green parts chopped 1½ oz of apple or ½ cup berries NB: did you know that ‘Northern fruits’ are healthier than tropicals? Andrew Weil said that. black or nearly-black coffee or tea or lemon in hot water natural apple cider or 5-6 oz fruit smoothie
Whisk the eggs with salt and pepper to taste. Pour into a medium-hot pan spritzed with cooking oil. When the bottom of eggs begin to set, sprinkle the ham and scallion on the eggs and scramble to taste. Plate with fruit, pour the smoothie brew the beverage, and “Eat them, eat them — here they are!” Thanks, Dr. Seuss!
Moroccan Lamb 277 calories 10.7 g. fat 18 g. protein 30.6 g. carbs Mint, cumin, and cilantro will make your meal taste like a trip to Marrakesh.
3 oz roasted leg of lamb ½ cup peas pinch or two mint or cilantro 1/3 cup canned white beans, drained + rinsed HINT: freeze the remainder of the can of beans for a later use pinch or two Moroccan seasoning or ground cumin mint tea
Gently warm the meat by steaming or microwaving. Cook the peas, drain, and season with the herbs. Heat the beans with the seasoning to taste. Add salt/pepper to taste. To complete the flavors, serve with mint tea — iced or hot. After a long day shopping at the ‘casbah,’ this is a quick and easy meal.
