Hot weather demands spicy foods from warm climates, doesn’t it?  We can do that while Fasting.

Basquaise Omelette: 294 calories    7.8 g fat   2.5 g fiber  16.7 g protein    32 g carbs    116 mg Calcium    PB  GF            This recipe, full of the flavors of the Basques region of SW France, comes to us from Saulte to Healthy Cooking, published by the French Culinary Institute. Wonderful book from which we cook all year long. Note that this is a baked omelette, so the method is a little different. Faites bien attention.Basquaise Omelette w: applesauce3 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.                                                                                             1.5 Tbsp tomato sauce, such as Hunt’s                                                                                                                 1 Tbsp bell pepper, chopped                                                                                                                                        ½ clove garlic or pinch granulated garlic                                                                                                            2 tsp parsley, chopped                                                                                                                                          1.5 tsp Parmesan cheese, grated                                                                                                                                            1.5 oz applesauce or apple                                                                                                                                    blackish coffee or blackish tea or lemon in hot water                                                                                     5-6 oz fruit smoothie or green smoothie or natural cider                                                                            Heat the oven broiler. In an oven-safe skillet, put the tomato sauce, peppers, garlic, parsley, and 2 Tbsp water. Cook gently until the veg are soft and the water is evaporated. Remove from pan. Add a spritz of non-stick spray and heat the pan. Whisk the eggs with 2/3 of the tomato mixture and pour into the pan. As the eggs cook, gently lift the edge of the eggs and let uncooked egg flow underneath. Do not flip or fold the eggs. Top the eggs with the cheese and put the skillet under the broiler to finish cooking. Prepare the fruit and beverages. Slide the omelette onto the plate and top it with the remaining tomato/pepper mixture.


Tandoori Chicken and Vegetables 241 cal [299 if you add ¼ of a pita bread] 5.6 g fat 18.6 g protein 15 g carbs    PB GF   You can buy jars of tandoori sauce or summer sauce in most supermarkets. Be sure it does not contain corn syrup or sweeteners or lots of calories.Tandoori chicken & vegetables

2 oz chicken, cooked and cubed                                                                                                                       ½ cup eggplant, cubed                                                                                                                                           2 oz broccoli                                                                                                                                                              2 oz bell peppers, cut in chunks                                                                                                                         2 oz zucchini, cut in thick slices                                                                                                                                               ¼ cup brown rice, cooked                                                                                                                                      ¼ – 1/2  c tandoori sauce                                                                                                                                        ¼ of a pita bread

Cook the vegetables together until they are tender. Drain. Add the chicken and the sauce. Warm it all. Plate the brown rice [warm it if cold] and serve the chicken and vegetables on top. Good enough to eat.


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