With the start of February, it is time to think about summer and where your body will be with its goals.  Today’s menu spotlights the plants and tastes of Summertime.  To be where you want to be [in terms of your health] this Summer, you must start now.  Get the good habits going and follow the Fast Lifestyle starting tomorrow.

Herb Scrambled Eggs w/ toast 279 calories   7.9 g. fat  18.2 g. protein  23.7 g. carbs   PB

3 two-oz eggs of which you will use 1 ½ eggs per person HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week                                                                                                                                                                             1 Tbsp chopped herbs: chives, rosemary, oregano, thyme, lavender                                                      salt & pepper to taste                                                                                                                                           ½ piece of 70-cal whole-grain bread    OR full piece of 35 calorie bread [shown]                                                                                                                 5-6 oz green smoothie or fruit smoothie                                                                                                           hot beverage of choice, go light on the cream and sugar                                                                             1 plum

Whisk the eggs with salt & pepper to taste. Pour into a hot pan sprayed with cooking oil. When bottom of eggs are set, sprinkle the herbs over the eggs, fold, and plate. Toast the bread, brew the beverage, pour the smoothie, and you are good to go.

Mediterranean Vegetables 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.   Measure out 2 cups of the mixture and store it.                                                                                                     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, rised and drained                                                                                                               per serving: 1 oz mozzerella, shredded                                                                                                           ½ cup brown rice or couscous, cooked

Prepare all the vegetables, 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 or 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!