Are you feeling dandy? or are you feeling annoyed with yourself [or the world in general] about your weight? Time to start doing something about it. If you follow the Fasting Lifestyle, I’m almost certain that you will see results. Will you, as the ads say, “Drop 5 pounds by the week-end” ? No, nor should you expect to. But dropping 2-3 pounds a week, every week might make you feel just dandy too. And here is a review of the Fast Diet by US News & World Report: http://health.usnews.com/best-diet/fast-diet
Cheesy-Bake: 301 calories 7.7 g fat 3.7 g fiber 15 g protein 37.3 g carbs 307.8 mg Calcium PB GF This is the baked version of a cheese omelette which thinks that it is a cheese souffle! Delicious. Don’t worry about the 301 calories for breakfast, today will still total <600 calories.
One 2-oz egg ¼ oz cheddar cheese, grated 1 Tbsp reduced fat ricotta cheese ¼ c raspberries [When I use frozen fruit, I portion it into its dish the night before, so it will be thawed by morning] ½ oz apple, sliced blackish coffee or blackish tea or lemon juice & hot water, 5-6 oz fruit smoothie or natural apple cider
Spritz a ramekin with olive oil or non-stick spray. Set the toaster oven at 350 degrees. Stir the two cheeses together with a fork until blended and whisk with the egg. Without waiting, pour into the ramekin and bake for 12-15 minutes, until puffed and beginning to brown. Prepare the fruit and beverages and enjoy a cheesy start to your day.
Spinach-Fish Timbale: 264 calories 7.4 g fat 6.6 g fiber 37.8 g protein 19.2 g carbs 341.8 mg Calcium PB [GF if you use GF bread] Seen in cookbooks, this recipe lends itself well to our uses.
½ cup blanched spinach [this used most of a 4.5 oz bag of fresh leaves] nutmeg, salt 1 Tbsp onion/shallot, minced 1 wedge Laughing Cow cheese 5 oz sole or flounder or ocean perch fillets, skinned [this is 2 small fillets] ½ slice 70-calorie bread, ground to crumbs HINT: use fresh bread crumbs: dried crumbs have more calories + carbs per volume 3 oz green beans
Heat the toaster oven to 400 degrees. Rinse the spinach but do not dry it. Put into a wide pan and put over medium heat with a lid. Check the spinach frequently, stirring, and remove from heat when the leaves are wilted. There might be some liquid still in the pan. When the leaves are cool enough to handle, remove by the hand-full and squeeze the liquid out, saving it in the pan. Coarsley chop the spinach leaves and put into a bowl with the salt and nutmeg. Add the cheese to the warm spinach and stir until the cheese mixes in.
In the pan of spinach water, cook the onion/shallot until the water is gone. Combine the onion, bread crumbs, and spinach.
Lay the fish fillets out so that they make one long line, over-lapping by about an inch. Spoon the spinach stuffing on the fish to cover it. Spray the inside of a 1-cup ramekin or custard cup with oil or non-stick spray.
Roll up the fish as compactly as you can and put it into the ramekin. Bake in the oven for 15 minutes. Cook the green beans. When the fish is baked, hold the ramekin in one oven-gloved hand while you invert a plate over the ramekin. Flip it all over so that now the ramekin is upside down. Lift off the ramekin. Plate with the beans.