How this Fasting Diet works: Eat these meals, and only these meals, tomorrow.  Read the blog on Sunday to see what we’ll eat on Monday.  The rest of the week, eat what you like, but sensibly. If you are like me, you will see results.

Lent is almost over,  are you still Fasting?  Do remember, it isn’t just about low calories [aka ‘calorie restriction’], it means low fat, low carbs, and high protein. Here are some meals that fill the bill.

Gravlax & Grannies:   267 calories   3.9 g fat     2.4 g fiber     15.6 g protein    43 g carbs    199 mg Calcium   PB GF    At the Inn at Saint Peters, we enjoyed their Smoked Trout with Apples. It occurred to me that this could be a fine breakfast for those who enjoy a savory/seafood taste in the a.m. I substituted mackerel gravlax for the smoked trout, just because that was on hand, but the lighter hue of the trout is more attractive.  NB: the high carb count for this meal is due to the fruit, so these are high quality, complex carbs.

1 oz mackerel gravlax OR 1 oz smoked trout [DuckTrap brand is very good]                                     2 oz Granny Smith apple, thinly sliced; each slice cut into 1/2-moons                                                  ¼ c blueberries + 2 raspberries for color                                                                                                blackish coffee, blackish tea, or lemon in hot water                                                                                   5-6 oz smoothie or natural apple cider

Slice the fish with the grain to create thin slices. Arrange the fish and apples in overlapping slices around the plate. HINT: I did this the night before, covered it with clingwrap and put it in the ‘fridge. So quick the next morning!! Brew your hot beverage, blend or shake your smoothie, dish out those healthy blueberries, and breakfast elegantly.

Mediterranean Vegetables w/grains & cheese:    281 calories       7.1 g fat     10.4 g fiber   16.4 g protein   40 g carbs      332 mg Calcium PB GF – if using GF couscous or brown rice  This is how to use some of the same vegetable mixture which we prepared for breakfast on Monday.  HINT: If you have these delicious veggies in the freezer, then you are ahead of the game. 

2 cups eggplant, peeled & cubed OR 1 and 1/2 cup bell peppers, cubed                                              2 cups tomato, cubed                                                                                                                                            2 cups zucchini, cubed                                                                                                                                          2 cloves garlic                                                                                                                                                         1.5 tsp oregano                                                                                                                                                        ½ cup chickpeas, rised and drained                                                                                                             per serving: 1 oz mozzerella, shredded     +        1/4 cup brown rice or couscous, cooked

Prepare all the veg., and put them in a saucepan. Simmer, covered, until cooked through. If watery, remove lid and continue to simmer. Add oregano, salt and pepper to taste, and the chickpeas, and keep warm. Prepare the brown rice or couscous and place it on one side of the plate. Spoon 2 cups of the vegetables next to the couscous. Top with cheese and tuck into it!    [After cooling, freeze the remaining vegetables in serving sizes.]

Ingredients for next week:                                                                                                                 breakfast– portions for one

dinner– portions for one