Eating sensibly and working toward your health goals shouldn’t be a boring slog. While I have fun adapting and creating recipes for the Fasting Lifestyle, I hope you are having fun eating them and that this blog makes it easy for you to keep the faith. Want more reasons to stay with or get on the Fast Diet? Read this article: “Calorie restriction may have some benefit for non-obese” By Kathryn Doyle, Reuters https://www.yahoo.com/news/calorie-restriction-may-benefit-non-obese-152627984.html
Laughing Herb Omelette 290 calories 8.9 g fat 3 g fiber 15.3 g protein 27.5 g carbs 219 mg Calcium PB GF [if you eliminate the toast or use GF bread]
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 1/2 section Vache Qui Rit [Laughing Cow] cheese 1.5 Tbsp fresh herbs 2 oz apple ½ slice whole grain bread [I like Nature’s Own whole grain bread] 5-6 oz green smoothie or fruit smoothie or natural apple cider blackish tea or blackish coffee or hot water with lemon
Whisk the eggs and herbs together. Take the cheese from the ‘fridge [HINT: keep it cold so that it will slice better] and slice it into as many thin slices as you can. Spritz a hot non-stick or cast iron pan with cooking oil and pour in the eggs/herbs. When the bottom begins to set, lay the cheese slices over half the surface of the eggs. Cook to your degree of doneness, fold and plate. Slice apple, toast bread, shake up the smoothie, pour your hot beverage and laugh along with the cow.
Tomato Soup w/ Sandwich 289 calories 5.1 g fat 5.6 g fiber 15.9 g protein 29.9 g carbs 209.8 mg Calcium PB GF [if using GF bread] Comfort food can also be low in calories. Don’t be put off by the seeming length of the recipe below — it goes together very quickly. The soup recipe is from Fresh Ways with Soups and Stews, published by Time-Life Books. HINT: the soup is enough for 3 servings, so it is worth the time to make enough to freeze for later, rather than making a single serving.
Cook Soup: 1 tsp virgin olive oil + 2 Tbsp water 3 onions, chopped [2 ½ cups] 1 cup carrot, thinly sliced 1 tsp fresh thyme or ¼ tsp dried thyme pepper to taste 3 cloves garlic, chopped 28 0z can tomatoes, coarsly chopped with juices 1 ¼ cup unsalted chicken or vegetable stock ¼ tsp salt
Heat the oil in a large heavy-bottomed pot over medium heat. Cook the onion, carrot, thyme, garlic, and pepper for 7-10 minutes or until onions are translucent. Add the tomatoes and juice, stock, and salt. Reduce heat and simmer 30 minutes. [more directions later]
Prep Sandwich: 1/2 slice 70-calorie bread [Nature’s Own] 1 slice Swiss cheese from the deli 1 oz ham, 97% fat free
Cut the bread in half. Cut the cheese in pieces the size of the bread halves. Construct a sandwich of bread, ham, cheese, bread. Save out one bread-sized piece of cheese. Wrap the sandwich in foil and put in the toaster oven at 350 until cheese is beginning to melt on the inside. Unwrap the sandwich and put the cheese on top. Toast the sandwich so that the cheese becomes melted and might start to brown.
Finish Soup: 1 tsp ricotta or small-curd cottage cheese 1 tsp plain non-fat yogurt
Puree the soup in food processor or blender. Pour half of it into a freezer container to cool before storing. Put the remaining soup in the serving bowl. Stir the cheese and yogurt together and put a large dollop in the middle of the hot soup. Use the tip of a knife to pull the mixture out from the middle in several radiating arms. A few grapes add a dash of color.