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.                                                                                               Welcome Vahfoods who is now Following.

In 1845, the Province of Canada declared a holiday in honor of Queen Victoria‘s  birthday. It was dubbed ‘Victoria Day.’  The day was marked by fireworks, parades, picnics, and patriotic demonstrations. After Victoria’s death in 1901, the idea was adopted in England and the name was changed to “Empire Day” to emphasize how the British Empire had expanded under Victoria’s reign. Then Empire Day was moved to March, and is now celebrated as “Commonwealth Day.”  Today, the original Victoria Day is still celebrated around the nation of Canada but not so much in the rest of the world.  The Queen’s birthday was on May 24, but the observance has morphed into one of Canada’s ‘Monday holidays.’  The day is marked on the next-to-last Monday in May.  As such, it is the unofficial start to summer. Since tomorrow will be Victoria Day, we will begin with a meal typical of the British Empire’s colonization of India: Kedgeree, a fusion dish from the sub-continent and the UK. It was very popular on breakfast tables in Victorian England. And for the ‘start of summer’ a modern slant on the most English of foods: beef. But this time it is served in sliders — perfect for a summer meal.

Kedgeree: 283 calories   6.5 g fat   3.5 g fiber   17.7 g protein   42 g carbs [39 g Complex]   230 mg Calcium  PG GF   Smoked haddock and asparagus from the British Isles plus curry powder = a flavor combination invented during the colonial days in India. Delicious and satisfying for a Fasting breakfast.

0.7 oz smoked haddock                                                                                                                                        ¼ cup cooked brown rice                                                                                                                                    1.5 tsp 10% cream                                                                                                                                                    ¼ tsp curry powder   +   ¼ tsp nutmeg                                                                                                            1 egg                                                                                                                                                                              1 oz asparagus                                                                                                                                                           6 oz green smoothie or fruit smoothie or unpasturized apple cider                                             blackish coffee or blackish tea or lemon in hot water

Combine the rice, cream, and the two spices. Cut the asparagus into 1” pieces and put into a small pan with some water. Put the smoked haddock [finnen haddie] on top of the asparagus so that it is not in the water. Cover and simmer until the asparagus and haddock are cooked. Remove the fish and break it into bite-sized pieces or smaller. Drain the asparagus. Stir together the rice mixture and the egg until well-blended. Fold in the fish and the asparagus. Bake in an oiled ramekin at 350 F. until the egg is cooked and the mixture is set, about 12 minutes. Pour the smoothie and enjoy a cuppa with your Indian/English breakfast.

Beef BBQ Sliders: 269 calories  5.6 g fat   4.9 g fiber   22.6 g protein   30.7 g carbs   162.6 mg Calcium      When a gift box of Corky’s Memphis BarBQue arrived, sliders seemed like a wonderful idea. Such fun to eat and easy to prepare, especially when the filling has been made for you. HINT: This serves TWO. Share with a friend or enjoy the other half for lunch tomorrow.

3 Martins potato whole wheat slider buns                                                                                            3.5 oz Corky’s Beef BBQ in sauce                                                                                                                                               per serving:    1.5 oz cherry tomatoes       +      ½ oz carrots

Warm the slider buns while the beef and sauce are heating. Assemble the sliders and cut each in half.  Each serving is three halves of sliders.  Plate with the vegetables.