Because Its June!

According to the song, “June is busting out all over.”  We are following the Fasting Lifestyle because we don’t want to be busting out all over our waistbands and belts.  Today we will look ahead to a summer of good, healthy meals by doing some ahead-of-time food preparation.

And guess what? This fits right in with a recent article:  Experts Say This Is the Number 1 Way to Lose Weight     http://www.popsugar.com/fitness/Best-Way-Lose-Weight-39766314    I’m not saying that the recipes listed here are all suitable for a Fast Day, but you could try them for a Slow Day and see if you like them.

Mediterranean Vegetables  makes 4 cups                                                                                                       per cup:      78 calories   1.1 g fat    4.7 g fiber    4.2 g protein                   14 g carbs       53 mg Calcium PB GF            HINT: This  forms the basis for four future menus:  2 breakfasts and 2 dinners.

Mediterranean Veg for freezer

2 cups eggplant, peeled and cubed OR 1 and 1/2 cup bell peppers, cubed                                                                                                                       2 cups tomato, cubed                                                                                                                                              2 cups zucchini, cubed                                                                                                                                           2 cloves garlic                                                                                                                                                                                        1 Tbsp fresh oregano and or rosemary                                                                                                     pinch hot pepper flakes, salt, pepper                                                                                                              ½ cup chickpeas, rised and drained 

Prepare all the veg., and put them in a saucepan. Simmer, covered, until cooked through, about 25 minutes. If watery, remove lid and continue to simmer. Add herbs and seasonings to taste, and the chickpeas.   After the mixture cools, I portion it into 2 scant cups in one freezer box; 1 scant cup into 2 other freezer boxes and pop it in the freezer for future use.

Felafel 1 batch =  648 cal   25.4 g fat     21 g fiber   32.5 g protein      72 g carbs      214 mg Calcium                                                  each patty = 26 cal    1.0 g. fat   0.8 g fiber     1.3 g protein    3 g. carbs     8.5 mg Calcium GF PB                                                         From the old favorite Moosewood Cookbook by Molly Katzen, these are easy to prepare and set you up for several servings of 5 or more future meals.

2 cups canned chick peas I like Goya brand [Or use dried chickpeas but factor in the time to reconstitute and cook them.  Canned chick peas make a smoother, less grainy result.]            1.5 cloves garlic, crushed                                                                                                                                        ¼ cup celery, minced                                                                                                                                           ¼ c. scallions, sliced                                                                                                                                                 1 egg                                                                                                                                                                           1.5 tsp tahini                                                                                                                                                             ½ t. cumin                                                                                                                                                                      ½ t. tumeric                                                                                                                                                                  ¼ t. cayenne                                                                                                                                                                ¼ t. black pepper                                                                                                                                                   1.5 t. salt

Combine in food processer until ingredients form a uniform paste. Scoop into a bowl and chill 1 hour. Form into balls on a silicone mat or parchment paper on a cookie sheet. I used a 1.5 Tbsp scoop and then flattened the patties. Bake at 400 degrees for 10-15 minutes. The patties should be heated through and have an outside ‘crust’ which is firm to the touch. There will be about 25 [twenty-five] of them. Use now or cool and freeze for later use.

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