Three and a quarter years ago my Husband and I embarked on the Fasting Lifestyle. Two years ago I started putting this blog out to the world to help other people who might benefit from my experiences. To all you lovely people who Follow me: Thank You! It is nice to know that someone is reading this and I appreciate your Comments, suggestions, and ‘Likes.’ The good news is that after 206 postings, there is a lot more food to share. I have discovered how much I enjoy tweeking recipes and developing new flavor combinations. Get your friends and relations to join you in Fasting — it is so much easier when you can share the experience.
Breton Baked Egg: 291 calories 6.7 g fat 4.3 g fiber 13.7 g protein 43 g carbs 271.5 mg calcium PB GF Delicious. Filling. Different.
1 two-oz egg 2 Tbsp crushed tomatoes 2 Tbsp artichoke hearts, canned or frozen ½ tsp curry powder 1 Tbsp fatfree ricotta 2 oz applesauce, unsweetened black-ish coffee or black tea, lemon in hot water 5-6 oz fruit smoothie or natural cider
Chop the thawed artichoke hearts. Stir together the artichokes, tomatoes, curry, and ricotta. Whisk in the egg and pour into a ramekin which has been spritzed with non-stick spray. Bake at 350 degrees F. for 20 minutes. Meanwhile, brew your hot beverage; shake that smoothie; and portion the applesauce. Enjoy your breakfast on the Cote d’Amor.
Tuna-Bean-Garlic Patties 261 cal 7.1 g. fat 33.1 g protein 33.4 g. carb 5.5 g fiber 152.5 mg Calcium PB GF HINT: recipe serves 2 [two] The recipe is from the Fast Diet book, where it appears as a salad. This is my cool weather version.
3/4 cup canned navy beans, drained and rinsed 1 can light tuna in water, drained and flaked 4 oz tomato: 2 oz cubed seeded and drained; 2 oz left whole if bite-sized or sliced 2 cloves garlic, chopped 1 Tbsp Parmesan cheese, grated salt, pepper, thyme, parsley 3.5 oz spinach or mixed greens 2 tsp lemon juice + 1 tsp white wine vinegar + 1 tsp olive oil
Set oven at 350 F. Combine the beans, the tuna, the 2 oz cubed tomato, garlic, and Parmesan cheese in a food processor. Process until smooth. Add salt, pepper, and herbs to taste. Shape the mixture into 4 patties, using a 1/3- cup measure as a mold. Turn out onto a lightly-spritzed baking sheet or silicon baking mat. Bake at 375 F until heated through and beginning to form a light crust on top. Meanwhile, whisk the lemon juice, vinegar, and olive oil in a wide, shallow bowl. Add the greens and the remaining tomato. Toss lightly. Plate the salad decoratively with the tuna-bean patties.