Everything is growing and blooming and looking wonderful outside, so let’s eat some meals made with plants. Don’t get nervous, this food is full of flavor. The Fasting Lifestyle can be delicious for meat-eaters and plant-eaters alike.
Zucchini Nests w/ Egg 302 calories 8.9 g fat 3.9 g fiber 14.4 g protein 19.2 g carbs 228.7 mg Calcium PB GF [if using GF bread] Found this recipe online [allaboutfitnesssite.wordpress.com], then I changed it to fit our calorie restriction requirements. Note that the egg used for the photo is a pullet egg, which weighs in a 1.5 oz instead of the 2 oz eggs we usually use. If you can find them, pullet eggs can be useful as they give you the egg flavor but with reduced fat and calories. Pullets, as you know, are merely young hens which lay small eggs until they grow up enough to lay larger eggs. HINT: This recipe makes enough for 2 nests which serve 2 people.
1 tsp olive oil ¼ cup diced onion 2 tsp fresh sage or 1 tsp dried sage, chopped 1 clove garlic, minced or pressed large pinch hot pepper flakes or 1 jalepeno, chopped 1 c. zuchinni, grated on the coarse side of the box grater 2 tsp cider vinegar 1 oz roasted red pepper parsley, chopped salt and black pepper per person: 1 egg [2-oz or pullet] 1/2 slice multi-grain 70-calorie bread blackish coffee or tea or lemon in hot water 5 oz fruit smoothie or green smoothie
In a non-stick pan, spritz lightly with olive oil or add 1 tsp. Cook the onions until lightly browned, 4-6 minutes. Add the sage, garlic, and hot pepper and stir for 30 seconds. Add vinegar, zucchini, some black pepper, and ¾ tsp salt. Cover and cook about 6 minutes longer. Add roasted pepper and parsley. Cook 6 minutes longer ‘until zucchini is light brown.’ Mine never looked light brown, but it looked done to me! HINT: Do this part the night before to save time in the morning.
Next morning: Divide cooked vegetables into two heaps [scant ½ cup each]. Put one portion in storage, for another breakfast later in the week. Put the other portion in the saute pan and make an indentation in the top to form the nest. Cover and heat for 1 minute. Uncover and break egg into the ‘nest.’ Sprinkle with salt and pepper. Then cover and cook on the stove top for 4-5 minutes longer or until the egg is cooked to your liking. Plate with the toast, pour your hot beverage and smoothie. Now that’s something different!
Felafel with Cucumber Raita 256 calories 10.2 g. fat 16 g. protein 33.5 g. carbs PB GF SORRY, NO PHOTO AT THIS TIME
5 felafel patties [see Because It’s June! June 1, 2016 1 cup raw spinach 1/2 tsp olive oil large pinch ground nutmeg 4 oz plain, non-fat yogurt 1 scant cup cucumbers, cubed 1 tsp white wine vinegar 1 and ½ tsp fresh mint, chopped or dried dill weed
Thaw out 5 of those felafel patties what we prepared on Sept. 9. Heat them in the toaster oven or in a non-stick pan on the stove. Do not cook them in oil. Cut the spinach into a chiffonade [make a pile of leaves and cut thinly across their width]and put into a bowl. Cube the cucumbers. Stir together the yogurt, vinegar, and dill or mint. Add the cucumber cubes and stir gently to combine. Toss the spinach with the olive oil and nutmeg. Plate it and love it.