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. So easy.
Curry is such a versitile flavor: Indian or Thai? Your choice. Summer food or winter? Your choice. Hot or mild? Your choice. Fast Day meal or not? You can have it both ways! Below you will find meals for Fast Days which will indulge your craving for curry and still leave you slim. Here’s a good read about healthy diet [similar to the 5:2] can lead to healthy brains: http://www.miamiherald.com/news/nation-world/national/article127009359.html
Curried Vegetable Bake: 277 calories 5.4 g fat 2.3 g fiber 11.7 g protein 40 g carbs 214.7 mg Calcium PB GF If you like the warm, spicy taste of curry, then feel free to add more to this dish.
one 2-oz egg ¼ oz broccoli, cooked and diced 1/4 oz carrot, cooked and diced [HINT: use leftovers from a dinner] 4 Tbsp curry sauce [I had some in the fridge from a batch made and posted on 17 Sept, 2017] additional curry powder, salt, garlic powder, all to taste 1 oz applesauce 5-6 oz fruit smoothie or natural apple cider blackish coffee, blackish tea, or lemon in hot water
Spritz a ramekin with non-stick spray and set the toaster oven to 350 degrees F. Stir together the vegetables, seasonings, and the curry sauce until well blended. Whisk the egg into the mixture and turn into the ramekin. Bake about 15 minutes while you portion the applesauce and prepare the beverages. Hum a few bars of your favorite Bollywood film.
Curried Scallops: 244 calories 8.4 g fat 4.9 g fiber 21.4 g protein 12.3 g carbs 108.7 mg Calcium PB GF Our son used make his own Indian curry powder, which is fabulous-tasting. He has moved on to Thai curries, but we still cook with his original powder. These scallops are delicious and filling. It is Dear Husband’s recipe.
¼ pound scallops 2 Tbsp Indian curry powder ½ Tbsp butter 1 Tbsp white wine 3 oz broccoli
Trim the scallops of the white tissue which may cling to the side. Slice the scallops so that each disk is half its thickness. Pat them dry with paper towels. Sprinkle a plate with the curry powder and dredge the scallops in the powder, coating on both sides. Choose a heavy saute pan which is just large enough to hold the scallops in one layer. Heat the pan over medium heat and add the butter. Place the scallops in the melted butter and cook on one side to brown them. Turn over and cook further, adding some water [carefully!!] if pan looks as if it will dry out. When the scallops are done [this takes very little time], remove to plate. Turn off heat and add the white wine to the pan to deglaze it, scraping up brown bits. Pour over scallops and plate the broccoli. A very easy and special meal.