As you reach for the new body-image you hope to have, you will feel better: more energy; fewer knee and hip pains; dare we say ‘younger’. In honor of the new you that is waiting for you a few pounds from now, let’s eat like children. Egg-toast is an old favorite nursery food from England. Here we have combined it with the French-inspired mushroom-toast for a really terrific breakfast. And Pizza for dinner… Need I say more?
Egg-Mushroom Toast 290 calories This is yummy. The eggs are creamy and the mushrooms lend a mysterious layer of flavor. I like this better than poached eggs. 1 piece 35-cal bread OR 1/2 piece 70-cal bread one 2-oz egg 1 oz mushrooms, chopped 1 Tbsp chives, chopped 1 ½ oz of apple blackish coffee, blackish tea, or lemon in hot water 5-6 oz smoothie or natural apple cider Toast the bread. Spritz the non-stick saute pan with oil or spray and gently cook the mushrooms. Put the chives, salt, and pepper in with the egg and beat it up. Scramble lightly with the mushrooms, keeping the eggs moist. Turn out over the toast and plate the fruit. Sip your beverages and have a good day.
Pizza with Vegetable Topping: Another winner from the Fast Diet book. The pizza shells are either whole grain wraps or corn tortillas. BE CAREFUL about the calorie and fat content when shopping! I get Herdez 8″ whole wheat fajita style tortillas. Each has 170 cal and 5 gm protein. Each person gets ONE of these pizzas. OR you could get Ole brand 6″ corn tortillas. Each of those has 65 cal and each person gets THREE AND a HALF pizzas. 1 whole wheat/grain tortilla at 170-cal [per person] 1-2 Tbsp tomato puree, not paste HINT: buy a can of puree and freeze in small portions 1 oz mozzerella, grated ½ oz mushrooms, chopped or sliced 1 ½ oz red pepper, cooked and chopped 1 oz spinach, steamed, squeezed and chopped 1 Tbsp red onion, chopped Set the oven at 400º. Place the tortilla on an ungreased baking sheet. Put dollops of tomato purée on each tortilla and spread it around. Toss together mozzarella, mushrooms, red pepper, spinach, and onion. HINT: Sometimes I cook and chop all the veg and put them in a bag in the freezer to save time on a FAST day. Divide the mixture among the tortillas and bake for 5-10 mins.