We love cheese. Often when people are thinking about dieting, they think of all the foods that will be off-limits. Cheese, high in calories and saturated fats, is often the first to go. But in the Fasting Lifestyle, it is possible to enjoy cheese — in moderation of course. Today’s menu features two fine French cheeses which are available and delicious.
Chevre/Spinach ScrOmelette: 289 calories 10.3 g fat 1.8 g fiber 18 g protein 29 g carbs 287.5 mg Calcium PB GF Unbelievable how delicious this is! Wonderful rich flavors for days when the sun barely gets up in time for breakfast.
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. 1 Tbsp chevre cheese 3 Tbsp cooked spinach [HINT: I try to keep small containers of cooked spinach in the freezer. Very handy] pinch lemon dill seasonings + salt + pepper 2 oz applesauce, unsweetened 3 oz fruit smoothie or natural apple cider blackish coffee or tea or lemon in hot water
Strain and squeeze the spinach to get all the water out. Chop the spinach. Mix the spinach and chevre with the seasonings in a medium-sized bowl. Whisk the eggs into the spinach/chevre and keep whisking until it is all mixed. Cook as you would for scrambled eggs in a lightly-spritzed pan. Portion the applesauce [unless you did this the night before], prep the hot beverage, shake or blend the smoothie and enjoy a really flavorful breakfast
Beet & Bleu Cheese Salad 288 calories 11 g fat 5.3 g fiber 13.7 g protein 19.5 g carb 212 mg Calcium PB GF This recipe takes me back to an old restaurant 2 blocks north of Nôtre Dame in Paris. Dinner at Au Bougnat was a treat and eating this meal evokes fond memories.
2.5 oz beets, cooked, skinned, sliced or cubed, cooled 1 and 1/4 oz bleu cheese, cubed or crumbled 1.5 oz tomato, sliced or cubed 3.5 walnut halves [or use slivered almonds if you don’t eat walnuts] 1 oz white beans, rinsed and drained if using canned 2.5 c. salad greens Dressing: 3/4 tsp olive oil + 3/4 tsp balsamic vinegar garnishes: pansy, chive, or nastursum flowers; scallions
Assemble and prep all vegetable ingredients. Whisk oil and vinegar in a wide bowl. Put greens in the bowl and toss. Place in serving bowl and arrange the other ingredients on top. Add a few garnishes. Voila! A beautiful meal.