How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Monday, eat the meals that will be posted on Sunday. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier.
Left-overs are a real boon to the cook and the Faster: they make lots of yummy other meals, some of which we can enjoy on a Fast Day. You might have some ham left from Easter or lamb from Passover, and here are easy ways to recycle them.
Green Eggs & Ham: 295 calories 8.8 g fat 16 g protein 25 g carb GF My husband always prepares these on the Thursday after Easter, when there is still ham from the roast and the chives are just beginning to come up.
Three 2-oz eggs of which you will use 1 ½ eggs per person 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 oz. ground or chopped ham 1 green onion, chopped white and green parts or use fresh chives 1.5 oz cantaloupe or ½ cup berries blackish coffee or tea or lemon with hot water 5-6 oz fruit smoothie or natural apple cider
Whisk the eggs with salt & pepper to taste. Put the white part of the onion into a hot pan sprayed briefly with cooking oil. Stir around for a few seconds. Add the eggs. When bottom of eggs begin to set, sprinkle the ham & green scallions over the eggs, scramble to taste, and plate. Brew the beverage, pour the smoothie or cider, prep the fruit, and “Eat them! Eat them, here they are!”
Shepherd’s Pie with Lamb: 276 calories 12.3 g fat 2.1 g fiber 21.6 g protein 21.6 g carbs 52.8 mg Calcium GF The addition of mashed cauliflower is a great trick to lessen the carb count of mashed potatoes. Some people like to do this with mashed cauliflower only, but I enjoy the combo for a more authentic taste. HINT: serves 2. Freeze leftovers for another dinner or invite a guest.
1 cup roast lamb, ground or minced 1 two-oz egg, separated ½ cup mashed potatoes 2.8 oz [½ cup] mashed cauliflower ½ cup lamb gravy, as fat free as you can make it 3 oz peas
Add the egg yolk and gravy to the roast lamb, along with salt and pepper to taste. Whip the eggwhite until stiff and fold into the mashed vegetables with salt and pepper to taste. Put the lamb mixture into an oil-spritzed oven-proof dish [2-3 cup capacity] and spread it out evenly. Smooth the mashed vegetables on top and ruffle it with a fork or spoon. Bake at 350 degrees F. for 20 minutes or until the top begins to brown a bit and the inside is hot. Cook the peas and plate the meal. Delicious way around leftover lamb.
Ingredients for next week: breakfast
|1 two-oz egg||1.5 two-oz eggs|
|1 felafel patty from March 1, 2017||Scallion garlic|
|¼ cup blueberries||1.5 oz spinach Frozen or fresh|
|Tomato puree||Thai hot chile sauce Thai fish sauce|
|1 oz apple sauce or melon|
|Whatever you need for your hot beverage||Whatever you need for your smoothie|
|Whatever you need for your smoothie||Whatever you need for your hot beverage|
|1 pound mussels||A slice or 2 roast pork|
|Marinara sauce [made with some of the tomato puree from breakfast]||Mung beans or celery|
|Parmesan cheese, garlic, basil||Sugar snap peas|
|Lettuce, Dijon mustard, olive oil||Onions, garlic, cabbage, scallions|
|One 2-oz egg Thai fish sauce|
|Sparkling water||Sparkling water|