Saint Swithen was an English Abbot in the Middle Ages. He loved being outside in all weathers.  I can imagine him working in the garden in the sun or foraging for wild mushrooms after a summer rain. For his feast day, July 15, we will celebrate with some meals from nature’s bounty. We will also remember the ditty: ‘If on St. Swithen’s it should rain, for 40 days it will remain.  If on St. Swithen’s it be fair, for 40 days shall rain no mair.” Have fun observing the weather.

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 green 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.

Mediterranean Vegetables w/ couscous       289 calories       8.7 g. fat         15.2 g. protein    44 g. carbs   PB            HINT: This makes enough vegetables for two [2] meals or save the rest for a following dinner or for a Ratatouille Breakfast.

2 cups eggplant, peeled and cubed OR 1 and 1/2 cup bell peppers, cubed                                                 2 cups tomato, cubed                                                                                                                                            2 cups zucchini, cubed                                                                                                                                        2 cloves garlic                                                                                                                                                        1 and 1/2 tsp oregano                                                                                                                                                   ½ cup chickpeas, rinsed and drained                                                                                                      per serving: 1 oz mozzerella, shredded          ½ cup brown rice couscous, cooked

Prepare all the veg., and put them in a saucepan. Simmer, covered, until cooked through. Add oregano, salt and pepper to taste, and the chickpeas. Prepare the brown rice couscous and place it on one side of the plate. Spoon 2 cups of the vegetables next to the couscous. Top with cheese and tuck into it!