Since we are alive and healthy and looking forward to living, it must be a jolly day. Attitude really matters, so keep a cheerful outlook and you will succeed with your lifestyle goals.

Cheese Omelette        290 K               11.3 fat              32.2 pro             46.8 Carb

1 ½ eggs [2-oz eggs]    HINT: If you are serving one person, crack three 2-oz eggs into a  glass measuring cup. Beat up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week.                                                                                salt, pepper, thyme                                                                                                                                         ¼ oz cheese such as Cheddar or Gruyere                                                                                            1/2 slice of 70-calorie bread — I like Nature’s Own multigrain                                                                                                                                        blackish coffee or blackish tea or lemon in hot water                                                                   5-6 oz. fruit smoothie or unpasteurized apple cider

Whisk the eggs with seasonings to taste. Grate the cheese. Put the eggs into a hot pan spritzed with cooking spray. Once the bottom of the eggs are set, sprinkle with cheese, fold and plate. Slice fruit, brew beverage, blend the smoothie or take it from the ‘fridge and shake it before serving.

Chicken Breasts Provinçal   269 calories  7.6 g. fat   24.4 g. protein  19.4 g. carb    Unfortunately, all I can tell you about this recipe’s origin is that it was clipped from a magazine and it refers to a cooking course at the Culinary Institute of America. I can also tell you that it is delicious.

3 oz chicken breast, uncooked and sliced or butterflied to 1/2″ thick                                                          1 Tbsp flour                                                                                                                                1 tsp olive oil                                                                                                                              1/2 tsp garlic                                                                                                                                   1 anchovy fillet                                                                                                                             1 Tbsp dry white wine                                                                                                                          1 cup cubed tomato                                                                                                                                   2 Tbsp chicken stock                                                                                                                   2 cured ripe olives                                                                                                                        1 oz broccoli florets & 2 oz cauliflower florets

Dust the chicken with the flour and cook in the oil 1 minute on each side. Then put on a plate, cover with foil or a pan lid, and keep at room temperature. Start steaming the vegetables. Put the garlic and anchovy in the not-too-hot pan and cook for 30 seconds. Add the wine. Cook and stir up the brown bits until the wine is almost gone. Add the tomatoes, chicken stock and olives. Cook the sauce until it is a little thicker. Put the chicken back into the pan until it is warm. Plate with the vegetables. This cooks quickly so you won’t have to wait long to eat it — but savor it slowly and enjoy all the rich flavors.