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.
When I look at what some people eat when dieting, it seems so lack-luster. Drink this smoothie for breakfast every day. Eat this salad for dinner every day. If that’s dieting, I’ll take a pass. In our house, we like variety and we get it every Fast Day. Here are two of our favorite menus which are unusual and delicious.
Leek & Smoked Salmon ScrOmelette: 290 calories 9 g fat 1.7 g fiber 15.6 g protein 34 g carbs 226.4 mg Calcium PB GF This classic flavor combination makes for a superb breakfast.
1 ½ 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, into a jar with a lid and put it in the ‘fridge for next week. ½ oz smoked salmon ½ oz leeks, sliced thinly dill + salt + pepper 1 tsp light sour cream [optional] 1 oz applesauce blackish coffee or blackish tea or lemon in hot water 5-6 oz green or fruit smoothie
Spritz a hot saute pan with non-stick spray and stir in the leeks, salmon, and dill to soften the leeks and warm the salmon. Whisk the eggs with the seasonings and sour cream. Pour into the pan and scramble to your taste or prepare as an omelette. Pour the beverages and dish the applesauce. Meals like this make Fasting easy.
Ratatouille with Chicken & Polenta: 228 calories 4.4 g fat 9.1 g fiber 29 g protein 32 g carbs 115.6 mg Calcium PB Oddly enough, the inspiration for this meal was a dinner on an airplane. I was determined to duplicate and improve the meal, and I think I succeeded. The polenta needs to be made ahead, and the Med Veg could come out of the freezer. All ready in about 20 minutes with those preparations beforehand. I urge you to simplify your life by preparing these items in advance.
1 slice of polenta [posted in Sidekicks II October 4, 2017] 1 cup Mediterranean Vegetables [posted in Sidekicks II October 4, 2017] 3 oz chicken breast, skinless and boneless [raw or pre-cooked leftovers] large pinch herbes de Province OR thyme
Pour the Mediterranean Vegetables into a small saucepan and add a little water if there isn’t much liquid. Lay the chicken meat on top of the vegetables and sprinkle with pepper and herbes de Province. Put the lid on the pan and simmer until bottom of chicken is cooked. Check to see if you need to add more liquid to prevent the vegetables from scorching. Turn the chicken, cover and continue to cook until it is done. Meanwhile, spritz a heavy skillet lightly with non-stick spray and heat it. Cut the slice of polenta in half so it is about 1/3” thick. Cook it in the hot pan on both sides until it is warm and beginning to brown. Plate the polenta, spoon the vegetables around the polenta, then arrange the chicken on top.
Ingredients for next week: breakfast, single portion
|1 two-oz egg||1.5 two-oz eggs|
|1/2 oz salt cod||1 oz gizzards. cleaned|
|dry potato flakes + herb savory||garlic|
|Cheddar or ADL Old/Fort cheese||sage|
|strawberries||1 oz applesauce|
|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|
|3 oz mussel meat||Roast beef to make 1 cup ground|
|mussel broth from cooking mussels||1 two-oz egg|
|curry powder + 2 tsp flour||cauliflower + potato for mashing|
|green beans||1/2 cup low fat beef gravy|
|Gruyere cheese||peas or salad with vinaigrette|
|Sparkling water||Sparkling water|