How this Fast Diet Lifestyle works: eat these meals tomorrow and eat the meals that will be posted on Wednesday. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier.
Yeah, I know: we are only two weeks into Spring, is it really time to think about Summer? Yup, you bet. Think about the clothes you will be wearing. And how you want to look while wearing them. Now think about what you’ve been eating lately… Is there a disconnect between your wishes for a Healthier You and what you are doing about it? Have you ever calculated your BMI? That can be an eye-opener. Do you know how many calories to eat daily if you want to get to your Target Weight? This link will help you: https://thefastdiet.co.uk/how-many-calories-on-a-non-fast-day/ Time to get started! Today’s meals are full of summer ingredients and flavors. Get on board with Fasting. This article will give you some more tips about getting ready for warmer weather: http://www.today.com/health/slim-down-summer-3-tips-long-term-weight-loss-success-t89401
Mediterranean Bake: 288 calories 8 g fat 2.4 g fiber 14.6 g protein 38.5 g carbs 234 mg Calcium PB GF Oh! Those sunny flavors!
one 2-oz egg 3 Tbsp Mediterranean Vegetables see SIDEKICKS II Oct 4, 2017 for the recipe 1 Tbsp chèvre cheese salt + pepper + large pinch of herbes de Province 2 oz applesauce/apple/melon 6 oz green smoothie or fruit smoothie or unpasturized apple cider blackish coffee or blackish tea or lemon in hot water
Set the toaster oven at at 350 degrees F. Spritz a ramekin with oil or non-stick spray [this was baked for two servings in a 5×7″ oven-proof dish] and spoon in the Med. Veg. Pop the ramekin in the warming toaster oven for 30 seconds to warm the vegetables. Whisk the egg with the cheese and seasonings. Pour in the egg mixture over the vegetables and bake in the toaster oven for 12-15 minutes, depending on how you like your eggs. Brew your warm beverage; shake and pour the smoothie; plate the fruit. A fine way to anticipate the joys of Summer.
Pomelo/Grapefruit-Shrimp Salad: 255 cal 6.3 g fat 3.7 g fiber 22.3 g protein 28 g carbs 93.5 mg Calcium PB GF The pomelos were ripe in our son and daughter-in-law’s garden, so I used some to make this meal. The recipe is from Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid. If you can’t find pomelos, use grapefruit instead. I’ll be perfectly honest: although I enjoyed this meal and found it to be delicious, my chief taster thought it was bitter. Some people are more sensitive to certain tastes than others. Next time, I’ll use grapefruit.
1 Tbsp fish sauce 1.5 Tbsp lime juice 1.5 tsp brown sugar 1 cup grapefruit or pomelo segments 1 Tbsp unsweetened coconut 1/4 oz dry roasted peanuts 2 tsp chopped shallot 1/2 cup fresh mint 1/4 tsp Thai chile sauce or Sriracha 3 oz shrimp, cleaned — I used tiny cold water shrimp. If you use larger shrimp, cut them into smaller pieces. 1 large leaf romaine lettuce some chopped scallion
Mix the fish sauce, lime juice and brown sugar in an oven-proof bowl. Add the shrimp and let marinate. Toast the coconut in a dry skillet until just beginning to brown. Peel and segment the pomelo/grapefruit and remove pulp from the membranes. Put the shrimp and marinade into the microwave and heat until cooked. Gently combine the shrimp, marinade, pomelo, coconut, peanuts, shallot, mint, and chile sauce in a wide bowl. Put the lettuce leaf on the plate and fill it with the salad. In the photo, you see some colorful chips. Those are veggie chips by Terra which add a nice crunch and a few more calories to the meal. Omit if you wish, but do not substitute potato chips!