How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Thursday, 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.
Spring has arrived and flower buds are opening, aren’t you happy? If you are, that’s a good thing because a cheerful outlook promotes good physical health. If you are unhappy because of your weight or how you feel about your body, then the Fast Diet/5:2 diet/ Intermittent Fasting diet could be what you need. Did you know that what you eat can affect the health of your brain? Read the attached article and as you do, note the similarities between the foods recommended for good brain health and those we eat on Fast Days. Food for thought. http://www.miamiherald.com/news/nation-world/national/article127009359.html
Felafel Bake: 274 calories 6.6 g fat 3.1 g fiber 15.2 g protein 40 g carbs 198 mg Calcium PB GF Here we use 1 of the felafel patties which we prepared and froze earlier. Great time-saver! Amazing in eggs!
1 two-oz egg one felafel patty, thawed [see Lenten Fasting, 1 Mar 2017] 1 Tbsp tomato puree or crushed tomatoes ¼ c blueberries blackish coffee, blackish tea, or lemon in hot water 5-6 oz smoothie or natural apple cider
Spritz a ramekin with non-stick spray and set the toaster oven to 350 degrees F. Whisk together the felafel and the tomato until well blended. Whisk the egg into the felafel and turn into the ramekin. Bake about 15 minutes while you portion the berries and prepare the beverages. What a simple, delicious breakfast.
Mussels in Tomato Broth: 293 calories 7.5 g fat 2.4 g fiber 29 g protein 28 g carbs 122 mg Calcium PB GF Another wonderful way to enjoy these best of bivalves.
One pound fresh mussels, shells rinsed and any of the black byssal fibers pulled off garlic + thyme + parsley 1/4 cup mussel broth ½ cup marinara sauce ½ tsp basil, dried or 1 tsp fresh 2 tsp Parmesan cheese, grated 1 cup lettuce [sliced if leaves are large, not if using baby greens] ½ tsp cider vinegar + ½ tsp olive oil + ¼ tsp Dijon mustard 1 oz French bread [optional]
Put about half an inch of water in a large pot with the garlic, thyme, and parsley. Bring to a boil and add the mussels. Cover an cook for about 15 minutes at which point all the shells should be open. Take off the heat and drain, retaining 1/4-1/2 cup mussel liquid in the pan. Stir together the ¼ cup mussel broth and the marinara, along with the basil and Parmesan. Salt and pepper to taste. Put the mussels in a wide bowl, discarding any that did not open. Pour the tomato/broth over the mussels. Toss the lettuce with the dressing and serve the mussels with the bread. Use a spoon to get all the tasty broth at the end.