To the Romans, the 3 days at the middle of any month were called the Ides. All anyone thinks about are the infamous ‘Ides of March’ against which Julius Caesar was warned. There is nothing sinister about the middle of October, so let’s eat [up to 600 calories], drink [lots of water], and be merry about our anticipated weight loss for tomorrow.
Red White and Blue 295 calories 1.4 g fat 3.8 g fiber 20 g protein 45 g carbs 504 mg Calcium PG GF— if using GF bread Ricotta is higher in protein and Calcium than cottage cheese, but you could substitute that if you wish.
½ cup fat-free ricotta ¼ cup blueberries, fresh or frozen [if frozen, keep frozen until ready to use] ½ cup sliced strawberries, fresh or frozen [after slicing, put into a strainer to let the juices drain] 1 slice of 70-calorie multi-grain bread [Nature’s Own] cut into a star with the largest cookie cutter that will fit the bread large pinch of cinnamon sugar blackish coffee or blackish tea or lemon in hot water 5-6 oz fruit smoothie, green smoothie or natural apple cider
Cut your slice of bread with the star cookie cutter, freezing the scraps for use in Crab Cakes or Stuffed Clams or Crab-Stuffed Flounder. Sprinkle the bread with a small pinch of cinnamon sugar and toast it. Measure the ricotta onto your plate. Put the fruit on top. [I do not recommend stirring the fruit into the cheese, since it will ‘stain’ the cheese.] Top with a small pinch of cinnamon sugar and plate with the toast. Pour the hot beverage and the smoothie.
Lobster Thermador: 269 calories 13.4 g fat 5.5 g fiber 29 g protein 18.4 g carbs 130.5 mg Calcium PB GF Lobster is wonderful for the Fasting Lifestyle, whether you get it pre-cooked or raw. The damage comes when it is slathered in butter. I think that butter masks the clean, pure taste of the lobster, so I haven’t dunked my lovely crustacean in it for years. This recipe is so elegant yet lacks calories to such an extent that I have added a very French dessert course: peaches and raspberries.
¾ cup lobster, cooked and cut into chunks 1 Tbsp heavy cream 2 Tbsp bechamel sauce [see: 1789, posted on July 13, 2016. I always keep béchamel sauce on hand, frozen in small amounts.] ½ tsp Dijon mustard flat-leaved parsley, chopped, for garnish 3 oz green beans dessert: 1 oz raspberries + 2 oz peaches, fresh or frozen, cut into cubes
Stir together the cream, bechamel, and mustard. Lightly fold in the lobster. Heap into a ramekin, sprinkle on the parsley, and heat at 350 degrees for 15 minutes. Cook the beans and put the fruits in a lovely bowl for dessert.