No Fooling!

How this Fast Diet  Lifestyle works: Eat these meals tomorrow, for a calorie total of less than 600. On another day this week, eat the meals from a different post, another day of eating 600 calories or less. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier.                                                                                                                       Welcome to claridad who is now Following.

Tomorrow will be April 1st — April Fools’ Day.  What is the origin of that expression?  Why is that day a time for playing tricks?  The most widely-held origin story relates to the switch [anytime from the 1500s to the 1900s] from the Julian Calendar to the Gregorian Calendar.  There was a 14-day gap [akin to the clocks ‘springing forward’ to Daylight Savings Time] and what had been the start of the new year on March 25 was now on April 1. Confusing to anyone to be sure, but those who got it wrong were labeled ‘fools.’  In France, the butt of a prank is called a ‘poisson d’Avril’ [April fish], since the young fish are foolish enough to be caught more easily.[??]  A popular joke is to tape a picture of a fish to someone’s back.  [At least it doesn’t say ‘kick me.’]   What is your favorite prank for April 1?                                                                                                                        We will not be fooled — we will know that April 1, 2019 will be a Fast Day and we will be ready for it.  Neither will we be fooled by other diets which promise great results and can’t deliver.  Today’s menus include fish so that you can eat the Poisson d’Avril rather than being one.  Interested in the Mediterranean Diet? I’m not kidding: these meals are for you.

Brandade Bake:  145 calories  8.3 g fat  1.2 g fiber  11.2 g protein  4.3 g carbs  [2.8 g Complex] 44.8 mg Calcium  NB: The food values shown are for the egg bake and the fruit, not for the optional beverages.   PB GF  The food of Southern France, brandade is worth trying. Here it is at breakfast, all creamy and garlicy.Brandade Bake w: peach:b-b

1 two-oz egg                                                                                                                                               ½ Tbsp cottage cheese                                                                                                                                 1 Tbsp brandade [see St Bernard, posted 19 August 2018]                                                                shake or more of granulated garlic                                                                                                      1 oz peach slices + ½ oz blueberries                                                                                           Optional: blackish coffee [53 calories] or blackish tea or lemon in hot water                            Optional:  5-6 oz fruit smoothie or berry-yogurt smoothie  [88 calories]

Cream together the cottage cheese, brandade, and garlic. Whisk in the egg. Bake in a lightly-spritzed oven-proof dish or ramekin at 350° F. until cooked through, about 12-15 minutes. With the fruit and beverages, you have a fine start to the day.

Fish with Polenta & Zucchini Ribbons:  261 calories   5.6 g fat  3.9 g fiber   32 g protein 23 g carbs [Complex]   225 mg Calcium  PB  The polenta needs to be made ahead. Simple to prepare and delicious and filling [even though I forgot to add the cheeses!].Fish w: Polenta & Zucchini Ribbons

1 slice of polenta [that’s 1/6 of the recipe from SIDEKICKS II Oct 4, ’17]                                                  3 oz zucchini ribbons                                                                                                                                       1 oz roasted red peppers                                                                                                                   1 clove garlic                                                                                                                                     2 Tbsp crushed tomatoes                                                                                                                                      4 oz firm fish filets, skinless and boneless                                                                                       large pinch herbes de Province or thyme                                                                                            1 Tbsp Parmesan, grated                                                                                                                        ½ oz mozzerella, grated

Slice the garlic as a julienne. Using a potato peeler, make lengthwise cuts on the zucchini to produce thin ‘ribbons.’  Alternately, use a spiralizer.  Cut the slice of polenta in half so it is about 1/3” thick. Heat a heavy skillet and spray with a non-stick product. Lay the fish on the skillet and sprinkle with pepper and and salt. Cook on one side, then flip to the other. Add the polenta to the pan at this point. Cook it in the hot pan on both sides until it is warm and beginning to brown. Remove cooked fish and polenta and keep warm. Put the garlic in the pan and stir for about 30 seconds. Add the other vegetables, herbs, salt, pepper, and Parmesan. Stir to combine until everything is warm, about 45 seconds – the zucchini will be just barely cooked. Plate the fish and polenta slices, spoon the vegetables around the polenta, then sprinkle with mozzerella.

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