Juan Diego

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.

Cuauhtlatoatzin or Talking Eagle, was born in 1474 in what is now Mexico City, Mexico. By the time he was 47 years old, the Spanish had conquered the Aztec Empire. The Spanish saw this as their ‘right’ because someone had to ‘punish’ the Aztecs for their heathen way of religion. [Besides, they wanted the Aztec gold.] Cuauhtlatoatzin was baptized, taking the name Juan Diego. [Some references say he was of high native status, others say he was of very low caste.] On December 9, 1531, while on his way to Mass, Juan Diego saw a vision on Tepeyac Hill, formerly a veneration site for the Aztec goddess Tonantzin: a pregnant indigenous woman, attended by an angel, spoke to him in his own dialect instructing him to tell the bishop to build a shrine on the site. Juan Diego went back and forth between the Lady and the bishop three times over three days before he was believed. To prove to the bishop that he was telling the truth, the Lady told Juan Diego to cut roses blooming on the hill-top to show the bishop. Those and an imprint of the Lady on Juan Diego’s cloak, a garment called a ’tilma,’ were enough to convince the doubting cleric. A shrine was built [rebuilt in 1660 and c. 1975] and Juan Diego retired to be its hermit/caretaker. The story of Juan Diego was written down 100 years later, casting modern doubt as to its veracity. The Spanish Church seized on the idea of an apparition to the natives, reinforcing their goal of converting them. The Lady in question is now called The Virgin of Guadalupe, and she is on the US Christmas Stamp for 2021.

Juan Diego was the first indigenous saint from Mexico, canonized in 1990. We honor him on his feast day with flavors associated with his native land. He might never have eaten salsa, but it is the most recognizable food in Mexican cuisine. Caesar Salad is also from Mexico, Tijuana to be exact, though I’d bet that most people don’t know that.

Salsa-Chicken ScrOmelette: 150 calories 8 g fat 1 g fiber 17 g protein 6 g carbs [5 g Complex] 62 mg Calcium  NB: Food values shown are for the ScrOmelette and fruit only, and do not include the optional beverages.  PB GF  The lively taste of salsa adds some lift to these scrambled eggs while the chicken and cheese add protein.

1½ 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 into a jar with a lid and put it in the ‘fridge for next week.  1 Tbsp low-fat cottage cheese, drained if very liquid 1.5 Tbsp tomato salsa, drained if very liquid ½ oz chicken, cooked and diced 1 oz mango cubes OR 2 oz strawberries  dash of cumin and/or pinch of crushed red pepper   Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 caloriesOptional: 3 oz fruit smoothie or berry-yogurt smoothie [44 calories]

Stir the cheese, salsa, chicken, and seasonings together. Heat a well-seasoned cast iron or non-stick pan and spritz it with oil or cooking spray. Whisk the eggs and pour into the pan. For a ‘filled omelette,’ cook the eggs flat in the pan, no scrambling, with the lid on. Meanwhile, heat the filling in a microwave for 1 minute, then stir, then heat further until warm. Spoon over half the eggs, then fold the eggs over the filling. Put the lid back on and let it all warm over low heat. –OR– Dollop eggs with filling and scramble the eggs to mix everything together. Cook to your liking. Prepare optional beverages. Plate the eggs along with the fruit and tuck in to a jolly meal.

Cesar Salad: 240 calories 9 g fat 4 g fiber 33 g protein 5.4 g carbs  106 mg Calcium  PB  GF Straight out of the Fast Diet book, with quantities changed a teensy bit. Large portion, good flavor.

2.5 slices Canadian bacon 3 oz chicken breast, left over from a roast 2.5 c chopped romaine or 2.5 c. mesclun 1 T grated Parmesan 3 oz tomatoes salad dressing: 1 tsp olive oil + 1 tsp lemon juice + Mexican oregano [Cesar Salad is of Mexican origin, not from Roman rulers]

Heat the bacon on a hot, ungreased griddle until it begins to brown. Remove and slice into strips. Cut chicken meat into strips or chunks, as you wish. Roughly chop or tear the romaine, if using. Whisk the oil and lemon juice in a salad bowl. Add the lettuce and toss to coat with the dressing. Plate the greens and sprinkle with the Parmesan cheese and oregano.  Arrange the meat on top of the greens. Isn’t that a beautiful plate of food!

Ingredients for next week: Breakfast, single portion for Monday …………………………… single portion for Thursday:

1.5 two-oz eggsdried fig, 16 g or 0.65 oz  
smoked salmon hard-boiled egg
scallionbaby spinach
melon or strawberries chèvre cheese, the creamy type
Optional smoothieoptional smoothie
optional hot beverageoptional hot beverage

Dinner, single portion for Monday:………………………….. single portion for Thursday:

whole wheat ziti or penne pastaham, 3%-fat + side salad
Parmesan cheese5 cups whole-grain bread cubes + butter
Puttanesca saucefour 2-oz eggs + brown sugar
green beans 20-oz can crushed pineapple
Sparkling waterSparkling water

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