This post is for all the veggie-lovers and plant-based dieters who wish they could follow the Fasting Lifestyle but thought the plan couldn’t accommodate them. This doesn’t pretend to be a posting for vegans, but there are lots of vegetables on the menu today.
Zucchini Egg Soufflé: 299 calories 7.2 g fat 1.8 g fiber 19.7 g protein 23.6 g carbs 109 mg Calcium PB GF
¼ cup zucchini, grated, steamed, patted dry ¼ cup fatfree cottage cheese, strained to drain out extra liquid one 2-oz egg 2 tsp Parmesan cheese pinch garlic powder a few strawberries, or rasperries, or blueberries 5-6 oz fruit smoothie or green smoothie or natural apple cider nearly-black coffee or tea; or lemon in hot water.
Grate the zucchini on a box grater and steam it over water or ‘saute’ it in a pan with enough water to prevent sticking. Transfer it to paper towels to dry off excess liquid. HINT: steam it the night before and let it drain in a strainer over night. Combine with the cheeses and garlic, and stir in the egg enough to break the yolk and mix all ingredients. Bake at 350 until puffed and starting to brown. Prep your beverages, add the fruit, and there you are: enjoying your veggies.
Red Beans & Rice 295 calories 1.2 g. fat 13 g. protein 57.5 g. carb PB GF This is the old classic recipe for the ‘perfect protein’. We were afraid that we wouldn’t like it, since it sounds bland, but we did. Yeah, you’re right, the carbs are way out of control, but for a once-in-a-while this is really good. And besides, these are complex carbs, the best kind. HINT: This is enough for 4 servings! Either have a gathering or cut the recipe or freeze for later.
1 and 3/4 cups brown rice, cooked ½ cup celery, chopped ½ cup sweet yellow or other color pepper, diced 1 cup onion, chopped 2 cloves garlic, minced ¾ cup crushed tomato oregano + black pepper 1 and 3/4 cups red beans, drained and rinsed [Goya brand is very good] per serving: ½ cup green beans or peas
Cook the rice. Saute the celery, pepper, and onions for 5 minutes. Add the garlic and cook 5 minutes more. Add the tomatoes and seasonings. Stir in the red beans and heat through. When the rice is done, add 1 and 3/4 cups to the mixture. HINT: if there is extra rice, it freezes well. Serve with the cooked green vegetable.