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.

If you are now thinking of fruity drinks with paper parasols, then stop it right now.  For the Faster, that would be ‘Tomorrow Food’ — the sort of thing you might dream about on a Fast Day, but can put off enjoying until tomorrow. Our real topic is the Thai food which is very much a part of the repertoire of our Son v.2.0.  The flavors are so bold and complex that they are a wonderful change of pace every time he cooks for us.  With a little rearranging, these tastes are perfect for the Faster, since flavor makes up for lack of calories.

Thai ScrOmelette:   279 calories      8.5 g fat      2.1 g fiber      16 g protein      36 g carbs     249 mg Calcium       PB GF      When our younger son prepared a marvelous Thai fried rice dinner for us, we were bowled- over with its flavors. Here are the same flavors, without the white rice. Still marvelous.

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 three 2-oz eggs into a jar with a lid and put it in the ‘fridge for next week.                                     1 clove garlic, chopped                                                                                                                                                    3 Tbsp scallions, sliced                                                                                                                                           2 Tbsp cooked, chopped spinach [about ½ oz]                                                                                                    ½ tsp Thai fish sauce                                                                                                                                                           ¼ tsp Thai hot chili sauce                                                                                                                                     big pinch dried basil                                                                                                                                            1.5 oz melon OR applesauce, unsweetened                                                                                                  blackish coffee or blackish tea or lemon in hot water                                                                                    5-6 oz green smoothie or fruit smoothie or unpasturized apple cider

Combine the garlic, scallions, spinach, the 2 sauces, and basil. Spritz a fry pan with olive oil or non-stick spray and stir the vegetables until they are soft. Whisk the eggs and pour them into the pan, stirring to mix with the vegetables. Cook until done to your liking. Plate with the fruit and enjoy with the beverages.

Pork Pad Thai:    265 calories      7.3 g fat      4.7 g fiber     20 g protein       28 g carbs       94.4 mg Calcium   GF     This is our son’s recipe, with a few tweeks by me to make it fit our calorie requirements. HINT: This makes enough for 2 [two] servings. Share with a friend or pack it up for a later lunch or dinner.

1 oz asian noodles [I used buckwheat soba noodles for the added fiber]                                               ½ tsp oil + 2-3 Tbsp water                                                                                                                               ½ cup onion, chopped                                                                                                                                          2 cloves garlic, chopped                                                                                                                                                2 cups sliced cabbage                                                                                                                                              1 cup mung beans or chopped celery                                                                                                              2 oz scallions [about 3], slice in 1” pieces                                                                                                       3 oz lean pork, cooked or raw, sliced into thin pieces about 1” square                                                      6 oz sugar snap peas, cut in half cross-wise one                                                                                                  2-oz egg                                                                                                                                                                       2 Tbsp Thai fish sauce                                                                                                                                        pinch hot pepper flakes                                                                                                                                          1 tsp sugar

Heat a wok or large cast iron pan. Stirfry all the vegetables in the oil and 3 Tbsp water for 3 minutes, adding more water if the vegetables ever stop sizzling in the pan. Boil the noodles according to package directions, drain, rinse, and set aside. If using raw meat, add to cooking vegetables after 2 minutes. Add the raw egg to the pan of vegetables and scramble it in. If using cooked pork, add it with the noodles to the wok and stir over the heat to combine and to warm the new additions. Mix well as you add the fish sauce, the sugar, and red pepper flakes. Pass the Sriracha for added kick.

 Ingredients for next week:    breakfast

dinner