Its time to take charge of your lifestyle and stop saying ‘someday’ you will improve your health and maybe lose a little weight. Today is the day to take a little time to stock the freezer with some foods that you can use for many future meals. [The batter for crepes and the crab cakes freeze well] Today is the first day of the rest of your life. Today is the day to get serious about following the Fasting Lifestyle.
Breton Breakfast: 310 calories PB Here is one way to use the crepe batter which we made on October 14, 2015, and you stored in the freezer. You need one crepe per serving. Make some extra for a lunch or dinner later this week.
1 crêpe 1 two-oz egg ¼ cup diced zucchini ¼ cup diced tomatoes ¼ cup diced bell pepper, any color you want ¼ cup diced tomato 1/4-1/3 tsp curry powder [seafarers brought a lot of spices to Brittany’s ports] 1 and 1/2 oz apple 5-6 oz green smoothie or fruit smoothie or apple cider blackish tea or coffee or hot water with lemon
Put the 3 vegetables and the curry in a small sauce pan with a bit of water and cook uncovered until the veg are soft and the liquid has almost evaporated. HINT: do this the night before to save time at breakfast. If your crêpe was cooked previously, warm it a little to take off the chill. Cook the egg by frying it in a lightly-oiled non-stick pan. Spoon the vegetable on the crêpe, put the egg on top. Hold briefly, if needed, in a warm oven while you pour the smoothie and warm beverage, and while you slice the fruit.
Crab Cakes: 250 cal 4.7 g fat 24.0 g protein 14.2 g carbs Rock and Jonah crabs abound on the coast of New England and they are grand as crab cakes. This recipe is from Todd English’s Olive’s Table cookbook. Note: this is the full recipe and makes 5 cakes – more than you will eat at one meal. Prepare them all and cook as directed. HINT: This will provide a few future meals.
½ pound crab meat, not ‘imitation crab’ 2 T [1 oz] plain nonfat yogurt 1 tsp Dijon mustard 2 Tbsp. chopped green or white onion 1 T. parsley, minced one 2-oz egg 1 tsp salt & ¼ tsp pepper 1 slice fresh 70-cal bread, crumbled in a food processor if you have one 4 T. flour 2 tsp oil 5 oz asparagus OR green beans Aioli Dressing: 1 tsp low-fat mayonnaise + few drops of lemon juice + pinch each of tumeric and garlic powder
Gently combine 1st 8 ingredients in a bowl. Dust a large plate with the flour. Using a 1/3 c. measure as a mold, form the crab cakes and turn them out onto the flour. There should be 5 cakes. Dust the top of the cakes with some of the flour. Heat a non-stick skillet and add 2 tsp olive oil. Handling them carefully, cook the crab cakes until they are beginning to brown on the top and bottom. Cook the beans. Plate the crab cakes and vegetable, and serve with a dab of aioli.
One Fast Day serving = 1.5 crab cakes. Cool the others, wrap in cling wrap and freeze. Reheat in a toaster oven until warm. [the cakes will have been previously cooked]
“If You Want To Lose Weight, Hack Your Living Environment Like Skinny People” http://www.forbes.com/sites/daviddisalvo/2015/02/02/if-you-want-to-lose-weight-hack-your-living-environment-like-skinny-people/