If your schedule won’t permit a visit to the French Riviera, you can at least eat as if you were there!  We can follow the Fasting Lifestyle, dream our dreams of travel, eat good food, and still lose weight healthily.

Provinçale Omelette    294 cal.     9.5 fat      12.5 pro      15.7 carb          PB GF                                          I asked my husband for a new omelette idea, and he suggested these flavors.

1 and 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 oz bell pepper, steamed and diced                                                                                                                                   1 black olive, pitted and chopped                                                                                                                          1/8 oz feta cheese, diced                                                                                                                                                 1 oz grapes                                                                                                                                                                5-6 oz fruit or green smoothie or natural apple cider                                                                                                                                                    blackish coffee or blackish tea or lemon in hot water

Whisk the eggs [salt and pepper may not be needed due to saltiness of olives and feta]. Pour into a pan which has been sprayed briefly with cooking spray. When the bottom of the eggs have set, add the vegetables and cheese. Fold over, and plate with the grapes. Brew your beverage and take the previously-made smoothie from ‘fridge.

Chicken Provincal:    270 cal       7.6 g fat         24.4 g protein      19.4 g carbs    GF                       This recipe is from the Culinary Institute of America, with a few tweeks by me.

3 oz chicken breast, boneless & skinless                                                                                                         1 Tbsp flour                                                                                                                                                                                        1 tsp olive oil                                                                                                                                                                    1 garlic clove, minced                                                                                                                                            1 anchovy fillet, oil rinsed off                                                                                                                              1 Tbsp dry white wine                                                                                                                                           ½ c tomatoes, chopped, juice retained                                                                                                               2 Tbsp chicken stock                                                                                                                                             2 oil-cured black olives, pitted and sliced                                                                                                      2-3 oz broccoli florets

Fillet the chicken breast meat by cutting it along the thin side to create 2 slices. These will cook faster, as well as looking like more food on the plate! Sprinkle the flour over the chicken to coat it lightly. Heat the oil in a small non-stick skillet and cook the chicken on one side. Turn once to cook the other side, remove from pan. Put the garlic, anchovy, tomatoes, and wine in the pan, mashing the solids with a spoon as they heat. Momentarily, add the chicken stock and olives to warm them and cook until the sauce thickens. Return the chicken to the pan to heat it briefly. If the sauce is in danger of cooking off, add some tomato juices or water or more stock. Cook the broccoli and enjoy your meal from southern France.