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.

I remember the first time I was old enough to understand the story of the Ten Plagues of Egypt.  I found it to be chilling and thrilling, and was so relieved when the Red Sea parted and the Children of Israel made their escape [beloved by movie makers]. These are the events that are depicted in the Passover Seder. The foods are all chosen to represent different parts of the story, and relevant parts of the Torah are read as the meal unfolds.  Our meals today pay homage to the flavors and ingredients of Passover, each integral to the meal and telling their own tale.  The roast lamb represents the lamb’s blood painted on the door frames so that the Angel of Death would ‘pass over’ those houses. [Vegetarians use a roasted beet.] Roasted egg is in place of a sacrificial offering at the Temple. Horseradish stands in for the bitter experience of slavery in Egypt.  Apples, nuts, and cinnamon are for the mortar made by Hebrew slaves.    Parsley and romaine are also foods with a bitter taste, in remembrance of struggles.  Salt water [for dipping hard-boiled eggs and parsley] represent tears. See how many of these are incorporated in today’s menus as you remember the tale of escape and the history which followed it. May you be inscribed for Good in the Book of Life.

Passover ScrOmelette:   290 calories   7.8 g fat   3.1 g fiber   15.3 g protein  37 g carbs   217 mg Calcium PB GF The flavor combinations of Passover are too good not to enjoy at breakfast.

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 3 2-oz eggs into a jar with a lid and put it in the ‘fridge for next week                                                                         1 Tbsp diced beets [I used pickled beets]                                                                                                        2 Tbsp parsley, chopped                                                                                                  1 tsp horseradish        +  Kosher salt                                                                                                                                                          1.5 oz applesauce, sprinkled with cinnamon                                                                                                                                            5-6 oz fruit smoothie or pure apple cider                                                                                                                                         blackish coffee or blackish tea or lemon in hot water

Whisk the horseradish and salt/pepper to taste with the eggs. Pour into a pan which has been sprayed briefly with cooking spray. When the bottom of the eggs have just set, add the beets and parsley. Scramble to your heart’s content or fold like an omelette. When the coffee is brewed and the smoothie is smooth, the applesauce with cinnamon will be delicious with the sweet beets and tangy horseradish.

Seder Salad:  261 calories   14.8 g fat   2.8 g fiber  20.8 g protein  26 g carbs  85 mg Calcium   GF A previous dinner could involve a leg of lamb ….yummmmm. Save a few slices to make this salad. This meal is great for sharing with a guest: doubles well.

1 cup romaine lettuce                                                                                                                                    1 Tbsp fresh parsley                                                                                                                                                 3 Tbsp celery, diced                                                                                                                                              1.5 oz apple, cubed                                                                                                                                                         2 oz cooked lamb, from the leg or other lean cut                                                                                          4 walnut halves                                                                                                                                                              1 hard boiled egg                                                                                                                                                            Kosher salt                                                                                                                                                                  1.5 tsp horseradish dressing — see SAUCY, Dec 6, 2017

Chop the walnut into large pieces and toast in a dry skillet until fragrant. Cut egg into wedges; slice the lamb and celery; cube the apples. Toss the greens, celery, apples, and parsley with the dressing and arrange other ingredients to suit the eye.

Ingredients for next week: breakfast, single portion

Dinner, single portion: