Sometimes the Equinox brings cool rain and wind, sometimes balmy summer weather lingers for a bit. Whichever weather you are having, you can continue the Fasting Lifestyle with today’s menu. The breakfast features Fall apples and smokey flavors, while the dinner uses up more of the ubiquitous zucchini.
Gravlax & Grannies: 299 calories GF PB For an appetizer at the Inn at Saint Peters, we enjoyed their Smoked Trout with Apples. It occurred to me that this could be a fine breakfast for those who enjoy a savory/seafood taste in the a.m. I substituted mackerel gravlax for the smoked trout, just because that was on hand, but it was a grey-brown instead of the lighter hue of the trout or the pink of a salmon. Use what is available.
2 oz mackerel gravlax or smoked trout or smoked salmon 2 oz Granny Smith apple, thinly sliced; each slice cut into 1/2-moons ¼ c blueberries plus a few raspberries blackish coffee, blackish tea, or lemon in hot water 5-6 oz smoothie or natural apple cider
Slice the fish with the grain to create thin slices. Arrange the fish and apples in overlapping slices around the plate. HINT: I did this the night before, covered it with clingwrap and put it in the ‘fridge. So quick the next morning!! Brew your hot beverage, blend or shake your smoothie, dish out those healthy blueberries, and breakfast elegantly.
Zucchini Fritatta 300 cal 21 g fat 3.5 g fiber 23 g protein 20 g carb 402 mg Calcium GF PB HINT: serves two, so save half for lunches or dine with a friend. Inspired by a recipe in Fresh Ways with Vegetables, part of a Time-Life series from 1986.
3 two-oz eggs ¼ cup low-fat ricotta chesse thyme, salt, pepper to taste 3 oz mushrooms, chopped 2 cloves garlic, minced or pressed ¼ c. onion, chopped ½ pound zucchini, grated 1 tsp lemon juice 2 Tbsp Parmesan cheese, grated 1 and ½ oz mozzerella cheese, grated
Whisk the eggs, ricotta, salt, pepper, and thyme together. Heat the broiler. Cook the mushrooms, garlic, and onion in an oven-safe pan for 2-3 minutes, adding a bit of water if the mushrooms’ liquid evaporates. Add zucchini and lemon juice and cook about 5 minutes, until vegetables are soft and all the liquid has evaporated. Turn the heat down to medium and stir in the Parmesan. Smooth the surface of the vegetables in the pan and pour in the egg/ricotta mixture. Cook on the stove-top for 1 minute. Sprinkle with mozzerella and put under the broiler for 2-3 minutes. Cut in half. Save that half for tomorrow or serve proudly to your dinner companion.
Lots of interest in the press these days about Intermittent Fasting [aka: the Fasting Lifestyle; the 5:2 diet; the Fast Diet]. Here’s what Scientific American says about it: http://www.scientificamerican.com/article/how-intermittent-fasting-might-help-you-live-longer-healthier-life/