NY Times says…

You’ve got to read this! A blogger for the New York Times says what I’ve been telling you all along: Fasting has health benefits!  http://well.blogs.nytimes.com/2016/03/07/intermittent-fasting-diets-are-gaining-acceptance/?_r=0

Today’s breakfast uses left-over vegetables from dinners and soup from the freezer. That makes it very easy to continue in the Fasting Lifestyle.

Vegetable Omelette   283 K    9.5 g. fat    19.5 g. protein      30 g. carb     PB GF [if you eliminate the piece of bread or substitute a GF bread]   Take advantage of the goodness of vegetables and use up some left-overs at the same time! Win-win.Vegetable Scramble w: toast, apple

1 ½ two-oz 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, crack 3 2-oz eggs into a jar with a lid and put it in the ‘fridge for next week.                                            1/2 tsp Parmesean cheese, grated                                                                                                                      2 tsp red onion, chopped                                                                                                                                      1 oz cooked summer squash/ green beans/ broccoli/ HINT: prepare extra vegetables at dinner on Wednesday or Sunday and save for this meal the following Fast Day                              ½ slice 70-cal bread                                                                                                                                            salt, pepper, herbs of your choice                            2 oz apple                                                            blackish coffee or blackish tea or lemon in hot water                                                                                     5-6 oz green smoothie or fruit smoothie or unpasturized apple cider

Spritz a fry pan with olive oil or non-stick spray and stir the onions until they are soft. Chop the cooked vegetables and add to the pan to warm. Whisk the eggs and pour them into the pan, stirring to mix with the vegetables. As bottom of eggs begins to set, put the cheese, salt and pepper on the eggs. Cook to your liking, fold and plate with the fruit and toasted bread. Pour your beverages and have a great day.

Baked Bean Soup    285 cal.    3.5 g. fat     11.7 g. protein     44.6 g. carbs.      PB  GF                   This classic is from Fannie Farmer cookbook and it sure hits the spot. Super easy to prepare. OK, the carb count is high, but look how low the fat is! And baked beans are good for you! HINT: These amounts are enough for TWO, so freeze the rest for a wiki-wiki dinner.baked bean soup w: grapes & caulifower

1 cup baked beans, canned                                                                                                                              1/8” slice onion, chopped                                                                                                                                      1 stalk celery, chopped                                                                                                                                           ¾ cup canned or stewed tomatoes                                                                                                                   1 ½ cup brown stock/beef stock                                                                                                                     dash hot sauce                                                                                                                                                         salt & pepper                                                                                                                                                            garnish: 2 lemon slices [optional]        1/2 hard boiled egg, sliced [not optional]

Simmer beans, onion, celery, and tomatoes in a covered pan for 30 minutes or until celery is soft. Add brown stock, hot sauce, salt, pepper and heat through. Run it all through the blender or food processer. Serve with lemon slices and egg slices as a garnish. Fast, easy, inexpensive, good.

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