The busy weeks of the holidays are ahead of us and you know what that means: hurrying to complete ever-longer lists; a little stress; ritual feasting; not a lot of time for planning a healthier you. The Fasting Lifestyle comes to the rescue! You can continue to Fast or you can begin to Fast starting now. By eating less on a Fast Day, you will have more time to chip away at that to-do list. By eating wholesome foods, you will have more energy and feel better about yourself. Today’s menus are easy to prepare and satisfying to eat.
Still think it will be too difficult to stay on a healthy plan during the holidays? Read this: http://www.popsugar.com/fitness/How-Lose-Weight-Keep-Off-34888357
Bleu Cheese Bake: 292 calories 7.3 g fat 2.3 g fiber 14.3 g protein 37 g carbs 250.7 mg Calcium PB GF Every time we eat this, we go ga-ga over how delicious it is! Hope you agree.
1 two-oz egg ¼ oz bleu cheese, crumbly rather than creamy 1 Tbsp fatfree cottage cheese, drained 2 oz applesauce, unsweetened with 2-3 raspberries stirred into it 5-6 oz green smoothie or fruit smoothie or natural apple cider Black-ish coffee, black-ish tea, OR lemon in hot water
Mash the cheeses together with a fork and whisk in the egg. Bake in a lightly-spritzed ramekin at 350 degrees until cooked through, about 12-15 minutes. Dish up the applesauce, pour the smoothie, pour your beverage.
Thai Butternut Squash Soup 260 calories GF PB Found in the newspaper in Nova Scotia, this recipe makes a lot of delicious soup. Although it looks complicated, given the long ingredients list, the soup goes together quickly. It freezes beautifully, so you can enjoy it again and again. Don’t forget to add 3 oz of chopped shrimp to each serving. HINT: makes 8 cups of soup. Save out one cup for dinner and freeze the rest in portion-sized servings.
2 Tbsp vegetable oil 2 cups chopped onion 2 cloves garlic, chopped 1 tsp salt 1 Tbsp fresh ginger, peeled and grated 1 tsp Thai red curry paste, or more to taste 2.5 pounds butternut squash, peeled, seeded, and chopped [about 6 cups] 3 cups water or unsalted chicken broth 1 lime, zest and juice 1 cup unsweetened coconut milk per serving: 3 oz chopped shrimp [raw or cooked – it will cook as the soup is heated] 1/4 cup baby spinach cut as chiffonade [strips]
Heat oil in large soup pot over medium-low heat. Add onions, garlic, and salt. Cook about 10 minutes or until onions have softened. Stir in ginger and curry paste. Cook for a minute or two longer. Add squash and water/stock and bring to a boil. Reduce heat and simmer until squash is tender, about 15-20 minutes.
Zest and juice the lime. Put 1 tsp of zest and 1 tbsp juice in the pot. Save remaining zest and juice. When squash is tender, stir in coconut milk. Puree the soup in a blender or food processor until smooth.
Return to pot, reheat, adjust flavor with more lime juice and/or curry paste. For each serving, stir spinach and chopped shrimp into hot soup. Serve when spinach is just wilted.