Why not start now and make a few sensible changes to your life. For example, try ONE of my recipes tomorrow. Could be breakfast, could be dinner, its your choice. You could be on the fence about this whole ‘Fasting Lifestyle’ thing. You’re thinking that the food amounts will be skimpy…. that you will feel deprived…that you’ll get around to it some day…. If not now, when? If not you, then who will improve your own health?
Mushroom Omelette 291 calories 7.5 g. fat 10.3 g. protein 7.0 g. carb PB GF
1 ½ eggs 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. ½ oz mushrooms ½ tsp grated Parmesan cheese 1 ½ oz of unsweetened applesauce blackish coffee or blackish tea or lemon in hot water 5-6 oz green or fruit smoothie
See that piece of toast? I’m not sure how it got onto that plate, unless it was a day that my weight had dipped so low that I needed to add another 70 calories to the meal. Or maybe this is my husband’s plate. If you had 1/2 a piece of toast, it would add 35 calories.
Chop or slice the mushrooms and saute with a little water in a skillet. Remove and set aside. Now whisk the 1.5 eggs with seasonings to taste. Pour into a heated skillet sprayed with non-stick cooking spray. Cook, tipping the pan and lifting the cooked eggs until the bottom is set but the top is still moist. Top with the mushrooms and cheese, fold and plate. Serve with applesauce, plus your beverage and smoothie. You are off to a good start.
Chicken Curry 295 calories GF
curry sauce [makes 3 cups sauce. you need 3/4 cup for tonight’s dinner]: HINT: once you have some of this sauce in the freezer, fixing this meal next time will be a snap 1 cup onion, chopped 1 clove garlic, minced 1/2 cup celery, chopped 1 cup apple, peeled, and diced 1-2 Tablespoons curry powder 3/4 tsp dry mustard 1 bay leaf 3 cups chicken broth 1/2 cup water Spritz a sauce pan twice with cooking oil and add 2 Tbsp water. Saute the onion, garlic, celery, and apple until soft. Sprinkle the curry and mustard on top. Stir in the bay leaf, broth, and water. Let cook at a bubble until it measures 3 cups. Measure out 3/4 cup for this recipe, then cool and freeze the remainder. now complete the curry: 1 oz carrot rounds 1/2 cup cauliflower florets 1 oz cooked chicken breast 3 Tbsp peas 1/4 cup boiled yellow lentils 1/4 cup diced tomatoes
Steam or boil the carrots and cauliflower. Boil the lentils. Warm the sauce, add the chicken, peas, cooked carrots and cauliflower. Plate with the lentils and top with tomatoes.