We follow the Fast Lifestyle because we want all the health benefits: lower weight, lower cholesterol, lower blood pressure, less risk of certain cancers, AND because we can do all that with food that is simple and yummy. Its like having your cake…. but no, we don’t eat cake on a Fast Day. Yes, we are still on the Plant-Based diet and an egg once in a while is OK.
one 6” corn tortilla [I always keep Ole brand ready in the freezer.] one 2-oz egg 2 Tbsp chili non carne 2 tsp Monterey Jack or Cheddar cheese, grated hot beverage of your choice – hold the cream and sugar green smoothie or fruit smoothie
Heat the toaster oven to 350. Put the chili in a custard cup and put it into the oven to heat briefly. Warm a dry cast iron skillet over med-high heat. Warm the tortilla in the pan on both sides until it is warm and pliable and starting to brown. Remove the tortilla and keep warm in a dish towel. Spritz the skillet with non-stick spray and fry the egg until it is done as you like it. Remove the egg. Spread the chili on the tortilla and return the tortilla to the skillet. Put the egg on the chili and sprinkle with the cheese. Put the pan into the hot oven until the cheese melts. Brew your beverage, pour the smoothie and wake up your mouth.
Asparagus Soup 242 calories 10.7 fat 16.8 protein 33 carb
This fabulous soup is from Salute to Healthy Cooking and we made a batch last April 1. Enjoy it today for a wonderful dinner. Despite its rich taste, it is very low in calories and fat. HINT: the recipe makes enough for 6 servings. Freezes very well for easy meals later. I serve it here with Finn Crisp crackers covered with melted cheese. If you want to eliminate them, go ahead.
1 and 1/2 pound asparagus ½ c onion, roughly chopped 1 cup potato in 1 “ dice 5 cups chicken stock 4 oz raw chicken breast cut into 4 pieces salt & pepper 1 ½ tps Boursin cheese/serving 4 pieces of Finn Crisp crackers/serving 1 ½ oz Swiss cheese [1 deli slice]/ serving
Snap off the woody ends of the asparagus and cut spears roughly in half. Pour the chicken stock into a sauce pan. Add the onion and asparagus. Place the chicken on top of the vegetables so that it will steam/poach while the asparagus is cooking. Bring the liquid to a simmer and put on a lid. Remove the chicken when it is cooked and put it in the blender. When the vegetables are cooked, remove them and put in the blender. Cook the potato in the pot and cook until soft. Pour the stock and the potatoes into the blender with evrything else. Blend until smooth. Return to the pan and season to taste. Cool and divide into 3 portions [or 6 portions if you are serving one] for the freezer.
To serve, thaw the soup and warm it gently. Adjust seasonings. Cut the slice of cheese into 4 strips, 4” x 2”, and put a portion on each cracker. Warm in the oven until cheese melts. Delicious taste of Spring.