Nellie Bly was an intrepid investigative journalist. Among other stories she pursued, she was sent to see if one really could go around the world in 80 days, as described in the Jules Verne book of the same title. Tomorrow is the anniversary of her return in 1890, breaking the ‘record’ set in the fictional narrative. And so I offer meals from the ends of the earth: Europe and Asia. In other words, around the world in less than 600 calories!
‘Pan Bagne’ ScrOmelette: 303 calories 9.5 g fat 2 g fiber 15 g protein 36.3 g carbs 236 mg Calcium PB GF Pan Bagne is a wonderful layered sandwich which we enjoy in the summer. Each of the 7 layers is a distinct yet complimentary flavor. This recipe combines several of the components, without all the oil, tuna, and bread. The result is delicious.
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, crack 3 2-oz eggs into a jar with a lid and put it in the ‘fridge for next week 1/2 black olive, pitted and chopped 1/2 Tbsp chevre cheese 1 Tbsp crushed tomatoes 1/2 Tbsp spinach, cooked and chopped ¼ tsp dried basil ½ oz apple 5-6 oz fruit smoothie or pure apple cider blackish coffee or blackish tea or lemon in hot water
Stir and cream the olive, cheese, tomatoes, spinach, and basil until nicely blended. Whisk the eggs with salt and pepper to taste. Continue whisking as you add the vegetable/cheese mixture and blend as thoroughly as possible. Scramble to taste. Brew your beverage and shake the smoothie. Slice the apple and settle in for a flavorful meal.
Chicken Stirfry: 268 calories 7 g fat 6.5 g fiber 28 g protein 21 g carbs 113.4 mg Calcium PB GF From the official FastDiet.com website!
4 oz chicken breast 1.5 Tbsp lemon juice 2 tsp soy sauce 1 tsp olive oil + 2 Tbsp water 1 tsp fresh ginger, minced 1 clove garlic, crushed and chopped 1.5 cups cabbage, sliced 1 cup carrots, julienned ½ cup snow peas OR 2 oz asparagus OR 2 oz bell peppers OR 1 oz broccoli
Cut chicken into strips and marinate in lemon juice and soy sauce while you prepare the vegetables. Stirfry the vegetables in oil and 2 Tbsp water for 3 minutes. Add garlic and ginger. Count to 30 and add the chicken with the marinade. Stirfry 1-2 minutes more to cook the chicken through.