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. Welcome to Kristen who is now Following.
This is a continuation of the posts which show, I hope, that Fasting meals are as easy a A-B-C. How to begin the Fasting Lifestyle? From this blog site, choose your favorite 2 breakfast menus: have one on Monday, one the following Thursday. Then find your favorite 2 dinner menus: plan on one for Monday, one for Thursday. Repeat the following week, or choose a different breakfast and dinner. Plan 1st, then eat. Then weigh and repeat. Soon Fasting will become your new comfort zone.
Cheesy-Bake: 301 calories 7.7 g fat 3.7 g fiber 15 g protein 37.3 g carbs 308 mg Calcium PB GF This is the baked version of a cheese omelette that thinks that it is a cheese souffle! Delicious.
One 2-oz egg ¼ oz cheddar cheese, grated 1 Tbsp reduced fat ricotta cheese ¼ c raspberries, fresh or frozen [When I use frozen fruit, I portion it into its dish the night before, so it will be thawed by morning] ½ oz apple, sliced blackish coffee or blackish tea or lemon juice & hot water 5-6 oz fruit smoothie or natural apple cider
Spritz a ramekin with olive oil or non-stick spray. Set the toaster oven at 350 degrees F. Stir the two cheeses together with a fork until blended and whisk with the egg. Without waiting, pour into the ramekin and bake for 12-15 minutes, until puffed and beginning to brown. Prepare the fruit and beverages and enjoy a cheesy start to your day.
Chickpea Ragout with Cod: 213 calories 3.6 g fat 5.3 g fiber 25.8 g protein 20 g carbs 44 mg Calcium GF PB This is from Jacques Pepin’s Fast Food My Way. Although he doesn’t mean my kind of ‘Fast Food,’ Pepin has long been a proponent of healthy cooking. He presents this as a side dish, but for our purposes it is best prepared as a main course with seafood for more protein.
½ tsp olive oil ½ cup diced onions ½ cup scallions, chopped 1 Tbsp garlic, chopped 2 cups diced tomatoes, fresh or canned and drained 1 and ½ cup chickpeas, drained and rinsed if canned ½ cup chicken stock ½ tsp salt + ½ tsp pepper 4 oz cod** fillet. fresh or frozen
Heat the oil in a saute pan. Add the onion, scallion and garlic. Stir briefly over the heat then add the tomatoes, chickpeas, salt, and pepper. Cook over low heat until liquids are mostly evaporated. Taste for seasoning and adjust. Divide it in 4 portions, each about 3/4 cup. Keep one portion aside for today. TIP: Cool the remaining ragout and freeze it in serving portions.
** If you can’t get cod, use one of these: 4 oz swordfish 4 oz salmon 4 oz halibut 4 oz smelts 2 oz shad 4 oz haddock 4 oz tilapia 4 oz flounder