Nothing wrong with simple, tasty, nourishing food. Let’s have some and continue to enjoy the Fasting Lifestyle.
Oatmeal Pudding 295 cal 2.6 g. fat 12.1 g. protein 49.7 g. carb GF PB A riff on a recipe found in Marion Cunningham’s Breakfast Book, this can easily be prepped the night before. HINT: THIS MAKES ENOUGH FOR TWO  PERSONS OR 2 [two] MEALS FOR ONE PERSON. If you don’t serve the extra portion, it will freeze well.
½ cup oatmeal, cooked in 1 cup water 2 tsp maple syrup ½ cup fat free cottage cheese pinch of nutmeg or cinnamon 4 Tbsp. blueberries [fresh or frozen] ……………………………. per serving: 1 ½ oz of apple per person 5-6 oz smoothie or natural apple cider blackish coffee or blackish tea or lemon in hot water
Cook the oatmeal in the water. Take off the heat and stir in the maple syrup and nutmeg. While it is still a little warm, stir in the cottage cheese. Let sit to cool. HINT: I did this part the night before while cleaning up after dinner. If making one portion, pour half of the pudding into a freezer container and top with 2 Tbsp blueberries. Freeze it. HINT: make the entire batch, eat half of it today and freeze the rest for a really simple-to-prepare breakfast for another day. With the remainder, stir in 2 Tbsp blueberries and pour the pudding into a ramekin. Nuke it for a minute to heat through – longer than that and it will bubble over. Serve with the apple, smoothie, and hot beverage for a hearty, healthy meal.
Zucchini Fritatta 300 cal 21 g fat 3.5 g fiber 23 g protein 20 g carb 402 mg Calcium GF PB HINT: serves two, so save half for lunches or dine with a friend. Inspired by a recipe in Fresh Ways with Vegetables, part of a Time-Life series.
3 two-oz eggs ¼ cup low-fat ricotta chesse thyme, salt, pepper to taste 3 oz mushrooms, chopped 2 cloves garlic, minced or pressed ¼ c. onion, chopped ½ pound zucchini, grated 1 tsp lemon juice 2 Tbsp Parmesan cheese, grated 1 and ½ oz mozzerella cheese, grated
Whisk the eggs, ricotta, salt, pepper, and thyme together. Heat the broiler. Cook the mushrooms, garlic, and onion in an oven-safe pan for 2-3 minutes. Add zucchini and lemon juice and cook about 5 minutes, until vegetables are soft and all the liquid has evaporated. Turn the heat down to medium and stir in the Parmesan. Smooth the surface of the vegetables in the pan and pour in the egg/ricotta mixture. Cook on the stove-top for 1 minute. Sprinkle with mozzerella and put under the broiler for 2-3 minutes. Cut in half. Save that half for tomorrow or serve proudly to your dinner companion.