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 jwpower who is now Following.
Hildegard von Bingen was a visionary. One might think that a woman born in 1098 would live a life of obscurity, illiteracy, and powerlessness. Not so Hildegard. As a child, she experienced religious visions and knew that life as a nun was her destiny. Hildegard went on to lead her convent; found two new, larger ones; record her visions in the book Know The Way; write poetry; set the poetry to 70+ musical works; make prophesies; practice herbalism; and write a book on healing. She was a remarkable woman and a real power of her time. “Second to nun,” said one of my references. Truly. How do you envision your body? Slimmer? Healthier? The Fast Diet worked for us and it can work for you. Try it. In honor of Saint Hildegard’s feast day tomorrow, we will eat the most typical convent food, salt cod, in our breakfast in a delightfully creamy bake. For dinner, the herbs and vegetables that Hildegard wrote about are baked into a quiche.
Brandade Bake: 286 calories 8.6 g fat 3 g fiber 16.6 g protein 33.3 g carbs [30 g Complex] 206 mg Calcium PB GF The marvel of Southern France, brandade is worth trying. Here it is at breakfast, all creamy and garlicy.
1 two-oz egg ½ Tbsp cottage cheese 1 Tbsp brandade [see St Bernard, posted 19 August 2018] shake of granulated garlic 1 oz peach slices + ½ oz blueberries black-ish coffee or black tea, lemon in hot water 5-6 oz fruit smoothie or green smoothie or natural cider
Cream together the cottage cheese, brandade, and garlic. Whisk in the egg. Bake in a lightly-spritzed ramekin at 350 F. until cooked through, about 12-15 minutes. With the fruit and the beverages, you have a fine start to the day.
Vegetable Quiche: 268 calories 14 g fat 2.9 g fiber 24 g protein 12.5 g carbs [8.5 g Complex] 293 mg Calcium PB GF I made this recipe with the idea of a crustless quiche [some might call it a fritatta or a tortilla] that didn’t break the bank on calories. Designed to serve two, I was unable to finish my portion because it was so large.
4 two-oz eggs 2/3 cup zucchini, grated [2 oz] ¼ cup red onion, chopped 1 cup broccoli, diced 1/3 cup diced red bell pepper [1.75 oz] 4 Tbsp cottage cheese, lower fat 2 Tbsp plain yogurt 2 Tbsp Parmesan cheese lots of chopped fresh herbs 3 oz tomato, diced [½ cup] 1 oz mozzerella cheese, grated salt + pepper 1 cup shredded lettuce + flavorful Balsamic Vinegar
Prepare the vegetables [except the tomatoes] and steam them over simmering water for 3-4 minutes. Drain over an empty bowl to capture any remaining liquid. Put the vegetables into an oven-proof dish [I used a 9×7” oval] which has been spritzed with non-stick spray, and spread around evenly. Salt and pepper at will. Stir the cottage cheese, yogurt, Parmesan, and herbs until well-combined. Whisk the eggs well, then whisk in the cheese mixture. Pour over the vegetables. Chop the tomatoes and distribute them on top, then sprinkle with the grated mozzerella. Bake at 400 F. for 30 minutes – should be puffed and a little golden on top and set in the middle. Let the quiche sit while you shred the lettuce and toss it with the vinegar.