“How about a little cheese, Grommet?” Wallace the claymation character would ask.  “Many’s the long night I’ve dreamed of cheese,” sighed Ben Gunn in Treasure Island. And today they shall be satisfied!  Cheese provides necessary protein and Calcium and it tastes good too. Since the Fasting Lifestyle does not ban it, let us enjoy it.     Welcome to LSM, a fellow cheese-lover, who has resumed Fasting with renewed resolve.

Cheese Omelette  303 calories    10.1 fat   1.8 fiber     15.6 pro    28.7 Carb    232 mg Calcium  GF

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 into a jar with a lid and put it in the ‘fridge for next week.                                                                               ¼ oz cheese such as Cheddar or Gruyere                                                                                                       1 and 1/2 oz apple                                                                                                                                                          blackish coffee or blackish tea or lemon in hot water                                                                                     5-6 oz green smoothie or fruit smoothie

Whisk the eggs with seasonings to taste. Grate the cheese. Put the eggs into a hot pan spritzed with cooking spray. Once the bottom of the eggs are set, sprinkle with cheese, fold and plate. Slice fruit, brew beverage, blend the smoothie or take it from the ‘fridge and shake it before serving.

Quesadillas 295 cal  9 g. fat  2.7 g fiber  18.8 g protein  31.4 g carb  211.5 mg Calcium   GF

2 six-inch corn tortillas HINT: Read the package! Make sure that each tortillas is 65 calories each or less.                                                                                                                                            ¾ oz monterey jack cheese, grated                                                                                                                   2 Tbsp non-fat cottage cheese                                                                                                                            2 Tbsp tomato salsa – drain it if it is very liquid                                                                                              large pinch Mexican oregano                                                                                                                                  1 oz [¼ cup] cooked shredded chicken breast                                                                                                    2 oz broccoli, steamed HINT: You could also serve with a slaw made of grated jicama and carrot seasoned with Salsa Verde.  -OR-  Steamed sweet potatoes and zucchini, as seen in photo above.

Heat a cast iron skillet and warm the tortillas on both sides until they are warm, pliant, and beginning to brown in spots. Remove and keep warm in a tea towel. Combine the cheeses, salsa, and oregano. Spoon half of the cheese mixture on each tortilla, then top with shredded cheese. Cook the broccoli. Fold over the tortillas and cook on both sides in the hot skillet until hot and toasty and melty. TIP: I sometimes need to put something on top of the folded tortillas to keep them folded as they begin to cook. No problem after they are flipped.

Read this before the upcoming weekend to help yourself to stay on track.    https://www.yahoo.com/health/how-screwy-weekend-eating-may-wreck-your-110056343.html