A lot of good flavors have migrated North across our southern border and today’s menus feature some of them. And they both begin with the letter ‘c’. Here at the end of November, let us cheer for sunny tastes and give a cultural embrace to the peoples who produced them. Fasting Lifestyle is diverse in its sources.
Carne-Green Chili ScrOmelette 289 calories 13.7 g fat 1.9 g fiber 13.6 g protein 18.6 g carbs 59 mg Calcium GF The directions below are for an omelette, or as the name ScrOmelette implies, you could scramble it all.
1 ½ two-oz eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week. ½ ounce carne adavado [pork shoulder boiled with hot spices until it falls apart: make ahead and freeze for future use] ½ oz roasted green chilies, drained [Hatch brand is the best] 1 and 1/2 oz apple or unsweetened apple sauce black coffee or black tea or lemon in hot water 5-6 oz green smoothie or fruit smoothie or unpasteurized cider
Whisk the eggs with seasonings to taste. Drain the chilis, if too liquidy, and stir with the carne. Put the eggs into a hot pan spritzed with cooking spray. Once the bottom of the eggs are set, sprinkle with carne and chilis, fold and plate. Slice or dish the fruit, brew beverage, blend the smoothie or take it from the ‘fridge and shake it before serving.
Cesar Salad: 233 calories 9 g fat 2.6 g fiber 24 g protein 4 g. carb 104 mg Calcium GF Straight out of the Fast Diet book, with quantities changed a teensy bit. Delicious!
1 and 1/4oz Canadian bacon [that’s ‘back bacon’ to the Canadians] 3 oz chicken breast, left over from a roast or poached if raw 2 c chopped romaine or 2 c. mesclun 1 T grated Parmesan 1 tsp olive oil + ½ tsp lemon juice Mexican oregano [Cesar Salad after all is of Mexican origin, not from Roman rulers]
Heat the bacon on a hot, ungreased griddle until it begins to brown. Remove and slice into strips. Cut chicken meat into strips or chunks, as you wish. Roughly chop or tear the romaine, if using. Whisk the oil and lemon juice in a salad bowl. Add the lettuce and toss to coat with the dressing. Plate the greens and sprinkle with the Parmesan cheese and oregano. Arrange the meat on top of the greens. Isn’t that a big meal?!