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: a simple way to lose weight and be healthier.

February 1st is the first day of Spring in Ireland. It is also the first day of Imbolc, the ancient pre-Christian festival marking the half-way point between the Winter Solstice and the Spring Equinox. February 1st is the Feast of Saint Bridgid [Christian Saint of Ireland] AND the Feast of Brigit [pre-Christian goddess of Spring who presided over Imbolc festivities.] When Bridgid was born to an enslaved Christian woman, she was baptized by Saint Patrick. Growing up in the household of her father, a king of Leinster, Bridgid was generous to the needy, stealing her family’s food, then replacing it by a miracle. When she became a nun, Bridgid had a church built at Cull Dara, which was later called Kildare. This was the site of a former shrine to the goddess Brigit. Bridgid also built the first monastery in Ireland, a convent, and a school for metal-work and illumination. Since Bridgid left no written record of her life, some doubt that she existed. There are so many similarities in their stories, that it is tough to separate them. [one difference: Brigit was goddess of new life and pregnancy, while Bridgid once ended the pregnancy of a nun who had broken her vows.] Was Saint Bridgid a christianized version of the goddess Brigit? Was the saint ‘syncretized‘ with the goddess? Did either of them actually exist?  Today in Ireland they seem to be celebrated together, on the same day, through similar customs, such as plaiting Brigid’s Cross. Saint Patrick’s day has long been a national holiday in Ireland and that was that. In 2023, a new bank holiday was established for February 1 — the first holiday in Ireland in honor of a woman. Or is that for TWO women?

Herbs growing in a stream team up with eggs for a fine breakfast. Surely Bridgid/Brigit would have had a meal of barley and chicken mixed with mushrooms, and so shall we.

Watercress ScrOmelette: 150 calories 8 g fat 0.6 g fiber 11 g protein  5.4 g carbs 74 mg Calcium  NB: Food values shown are for the ScrOmelette and fruit only, and do not include the optional beverages. PB GF Having Watercress Sauce in the freezer in handy cubes sure makes this meal a snap. And is it good!

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 to store in the ‘fridge for next week.  ½ Tbsp Watercress Sauce, well drained          ½ Tbsp ricotta, drained  HINT: I set them both out to drain through a fine sieve the night before to make sure there was no extra liquid.    1/8 tsp dry mustard  1½ oz peach          Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories]   Optional: 5 oz fruit smoothie or berry-yogurt smoothie[88 calories]

Combine the drained watercress, drained cheese, and mustard. Whisk the eggs and cook in a hot saute pan spritzed with olive oil or non-stick spray. As the eggs begin to set, spread the cress/mustard/cheese on top. Cook the way you like them and plate with the peaches. Pour the beverages and enjoy the summer taste of watercress all year long. 

Chicken, Mushrooms, & Barley: 275 calories  9 g fat 7 g fiber 23 g protein 48 g carbs  55 mg Calcium  PB  This serendipitous meal turned out to be a good one, using left-over pilaf and chicken in a hearty meal.

½ c barley pilaf**  1 oz mushrooms  2 oz roasted chicken, sliced                2 oz green beans     3 oz/44 g Brussel sprouts

Slice mushrooms and cook them in a little water until most of the liquid evaporates. Add mushrooms, liquid, and chicken to barley pilaf in a small sauce pan. Heat gently, adding water if it becomes too dry or starts to stick. Cook vegetables. Mix Brussel sprouts in with the pilaf + mushrooms, plate with the chicken on top and the beans on the side.

**Barley Pilaf: Makes 1.5 cups  ½ c = 160 calories 1.5 g fat 3.6 g fiber 7g protein 31.6 g carbs 10.6 mg Calcium  PB NOT GF This recipe is from Rush Hour Cookbook. It is a super alternative to plain rice or purchased pilaf.

1.5 cups	Heavy, medium-sized skillet
1 cup quick-cooking barley	In skillet, cook barley over med-high ~5 minsuntil toasted and golden.
1 clove garlic, finely chopped	Add the grlic and stir 1 minute.
1½ c.chickenstock	Add stock and bring to a boil.
½ c whole-wheat orzo 1 Tbsp fresh thyme or 1 tsp dried	Add to pot, stir, turn heat to low, cover and simmer 10 mins.
	Take off heat, let sit 5 minutes.
2 Tbsp chopped chives or scallions   salt + pepper to taste	Add these, stir, plate

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

4 two-oz eggs = US large + chicken breast	1.5 two-oz eggs
olive oil + turmeric + onion	capicola, uncured
tomato paste + stock or water + parsley	asparagus
dry bread crumbs + mozzarella	clementine
optional smoothie	optional smoothie
optional hot beverage	optional hot beverage

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

pancetta + shrimp	Arctic char + green “English” peas
crushed red pepper + plum tomatoes	snow peas and possibly edamame
whole-grain penne pasta	Optional watercress sauce
Parmesan cheese + garlic
Sparkling water	Sparkling water