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.

We Fasters are different from other people: we have wonderful self-control; we are all at our target weight; we excel at everything we do.  Or maybe we aspire to those qualities.  If you would like some foods that are different from the run of the mill, try these.  The Watercress Sauce is a great item to have on hand. Do try it. And when was the last time you saw liver as a diet food? Turns out it is high in protein and low in calories.  Now that’s different!

Watercress ScrOmelette:  291 calories   8.2 g fat  2.5 g fiber   16 g protein   34.4 g carbs   235 mg Calcium   PB GF   Having Watercress Sauce in the freezer in handy cubes sure makes this meal a snap. And is it good!Watercress ScrOmelette w:peaches

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.                                        ½ Tbsp Watercress Sauce**, well drained                                                                                                                  ½ Tbsp low-fat ricotta, drained HINT: I set the sauce and cheese out to drain through a fine sieve the night before to make sure there was no extra liquid.                                                 1/8 tsp dry mustard                                                                                                                                                          1.5 oz peach, sliced or whole                                                                                                                       blackish coffee or blackish tea or lemon in hot water                                                                                 5-6 oz green smoothie or fruit smoothie or unpasturized apple cider

Combine the drained watercress, drained cheese, and mustard. Whisk in with the eggs and cook in a hot saute pan spritzed with olive oil or non-stick spray. Cook the way you like them and plate with the peaches. Pour the beverages and enjoy the summer taste of watercress all year long.

**Watercress Sauce:                                                                                                                                                      8 oz watercress, rinsed and trimmed of tough stems                                                                                   1 medium-large onion          1 tsp olive oil                1 cup vegetable stock                                                        Put the onion in a food processor and run until completely chopped.                                                 Heat oil over medium heat and cook onions for 10 minutes until softened.                             Process the watercress until finely chopped.                                                                                             Add to the onion and cook 5 minutes more.                                                                                               Stir in the stock and simmer for 15 minutes. Serve immediately or cool and store.                             I froze it in ice-cube trays and got about 18 cubes.                                                                                        The cubes were put in a bag for future use: in egg dishes; in sauces.

Liver & Onions:   273 calories   10.4 g fat    2.9 g fiber    25 g protein   20 g carbs       43.5 mg Calcium        When my father was away on business, my mother would serve us liver and onions which we came to regard as a special treat. Still a favorite on diner menus, still full of protein and Iron. Liver & onions4 oz beef liver                                                                                                                                                              2 tsp flour + salt + pepper                                                                                                                                     ½ cup onion, sliced                                                                                                                                                  ½ tsp butter                                                                                                                                                                   ½ cup green beans

Cook the onions in a non-stick saute pan with a little water and a spritz of oil to keep from scorching. Set the onions aside. Blot the liver on paper towels. Put 2 tsp flour on a plate and sprinkle with salt and pepper. Dredge the liver in the flour. Melt the butter in the pan the onions were in, add some spritzes of non-stick spray, and cook the liver over low heat until done. If the pan gets too dry, spray it with non-stick spray. Meanwhile, cook the beans and salt them. Just before the liver is done, add the onions to the pan to heat.  A taste of home.

Ingredients for next week: breakfast, single portion

1 two-oz egg next week I will continue the list of foods that are great with other foods
 black olive, oil cured
 gouda cheese
 applesauce, unsweetened
Whatever you need for your smoothie Whatever you need for your hot beverage
Whatever you need for your hot beverage Whatever you need for your smoothie

Dinner, single portion:

 four 2-3″ mushroom caps
 clam stuffing [posted 27 Nov, 2016]
 fresh tomatoes
 Snap Pea Crisps
 Sparkling water Sparkling water

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