Georgia O’Keeffe

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 health fitness diet and ketoofficialdiet who are now Following.

Though Ghost Ranch sounds like the setting of a Nancy Drew story, it is the real life location of the studio of one of America’s most noted artists. Georgia Totto O’Keeffe was born in Wisconsin on November 15, 1887. From high school, she knew that art was her calling, which lead to studies in Chicago and New York. The work of Arthur Wesley Dow had a huge impact on O’Keeffe: she began to view art abstractly as a way to show her personality and feelings. Her sketches caught the eye of Alfred Stieglitz who set up O’Keeffe’s first exhibition and who later became her husband. From 1929, she traveled often to New Mexico, captivated by the stark, sun-washed landscape. Twenty years later, she purchased 12 acres of land at Ghost Ranch, a sprawling dude ranch, for her Summer studio. Looking out the windows there is like looking at one of her framed paintings. For year-round use, she settled at a 200-year-old adobe hacienda at Abiquiú after her husband died. O’Keeffe would pursue a particular theme and then move on to another: flowers, skyscrapers, skulls, desert landscapes, and clouds all spoke to her creative mind. Every time we see a dead tree silhouetted against a blue sky, we say to each other, “Ah. Georgia O’Keeffe.” She had an iconic vision and the appeal of her distinctive art has long outlived her death at age 98. O’Keeffe is called ‘the Mother of American Modernism.’ Use her eyes to see nature in a new way.

Our flavors today rely heavily on chilis, the taste of New Mexico. Terrific with eggs and great in tacos, some people can’t get enough of it. In the Fall, towns all over the state are heady with the smell of green chilis roasting in rotating cylinders on sidewalks outside shops. The rest of us will have to get them in little cans or jars online. Dried chilis, as powder or flakes, flavor everything too, from pizza to tacos. Eating chilis is beneficial to your health.

Green Chile-Egg Galette: 147 calories 6 g fat 2 g fiber 9 g protein 24.6 g carbs [12 g Complex] 36.4 mg Calcium  NB: The food values given above are for the egg bake and fruit only, not the optional beveragesPB  The bite of the green chiles, the nutty taste of the galette, the rich taste of egg: what a remarkable flavor combination. Eat with a fork or pick it up in your hand.

1 buckwheat galette/crepe one 2-oz egg 2 Tbsp roasted green chiles, canned   1 oz pears   Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water   Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie [88 calories]

Whisk the egg with the chiles and pour into a 6” cast iron pan or small saute pan spritzed with non-stick spray. [If serving two, pour egg mixture into a 4×6” oven-proof dish spritzed with non-stick spray. Bake at 350 F. for 12 minutes and cut the baked egg in half] Cook the egg by gently lifting the edges to allow un-cooked egg to flow underneath. Meanwhile, gently heat the crepe: wrap in a tea-towel and put in the microwave for 1 minute  OR put in an un-greased saute pan over low heat for 1 minute, then turn over for another 30 seconds. Plate the crepe with the fruit, put the egg on top of it, then fold over. Pour the beverages and put some zip in your morning.

Fish Tacos: 266 calories 2.6 g fat 3.6 g fiber 23 g protein 37 g carbs  118 mg Calcium  PB The food truck staple is now available for a Fast Day. Add more spices to suit your taste. HINT: next time you grill or broil fish, cook an extra 3 oz for this recipe. Wrap it and label it and store in freezer until needed. 

two 6” corn tortillas, 65 calories each 3 oz cooked fish  ½ cup tomato, cubed ½ cup cabbage, chopped 1 oz red onion, sliced 1 Tbsp lime juice or salsa verde pinch chili powder pinch cumin 1½ Tbsp plain yogurt

Prepare a vegetable slaw by combining the cabbage, tomato, and onion in a bowl with the lime juice and spices. Heat a large griddle or cast iron pan and put the tortillas in it until they are warm, pliable, and beginning to brown. Remove to your plate. Spread the tortillas with the yogurt. Divide the fish between the tortillas and add a splash of lime juice or salsa verde. Top with the vegetable slaw. If there is too much slaw to fit into the tortillas, serve it on the side. 

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