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. Join me in the Fasting Lifestyle.

I was getting settled in my room at a chain hotel. There on the sideboard was a printed note: “It is my pleasure to keep your room clean,” signed “Fermin”. That was a name I had never heard before, so I Googled it — as one does. And that lead me to find out about Saint Fermin and his association with a popular and daring ‘sport’. Fermin lived during the time that Spain was part of the Roman Empire. One story says that he was the first son of the Roman Governor Firmus who had threatened to behead the first Christian to be baptized in Pamplona. When his own son revealed that he had become a Christian, his father beheaded him. The other, more likely, version says that Fermin, son of a Roman senator in Spain, was baptized in Toulouse, France, perhaps by Saint Saturnine, aka: Sernin, and became a priest. He returned to Pamplona as a bishop. Later, in the year 303, while on a trip to Amiens, France, Fermin was martyred by being beheaded, and buried. He is associated with Pamplona’s famous Running of the Bulls due to a different martyrdom that had little to do with Fermin. Saint Saturnine, an early Christian proselytizer in Toulouse, was killed by being dragged by a bull through the streets of the city. Somehow, that became confused with Fermin. [Because Fermin was beheaded, those who ‘run the bulls’ wear white (for martyrdom) with red scarves around their necks (for his bloody neck)]. The Feast Day of Saint Fermin is September 25th, the Running of the Bulls occurs in July — said to be in honor of Fermin. So to add to this jumble of dates, I am publishing this post on September 23. Sort out your own calendar.

Our foods today are from Spain, in honor of Saint Fermin. No bulls were killed for today’s meals.

Flamenco Eggs: 147 calories… 5 g fat… 4 g fiber… 8 g protein… 19.5 g carb… 51.5 mg Calcium…  NB: The food values shown are for the plated foods only, not for the optional beverages.  PB GF From Everyday Tapas, this recipe shows how a meal can go from being a dinner to being a breakfast. Similarly, any breakfast could also be a dinner. 

++ 3 Tbsp tomato puree or 6 oz tomato, chopped ++++ 2 Tbsp parsley, chopped ++++ 5 Tbsp/ 2 oz onion, chopped ++++ 4 Tbsp Italian sweet [bell] pepper, chopped ++++ salt & ¼ tsp cayenne ++++ 1 two-oz egg ++++ 3 oz applesauce or apple slices or cherries++++  Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait[65 calories] ++++  Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie [88 calories]++

As Shown above: Saute fresh tomato, parsley, onion, bell pepper, season with salt and cayenne. Plate and top with a poached or fried egg. Alternately: Spritz a ramekin with cooking spray or olive oil. Put the tomato, parsley, onion in the ramekin. Microwave 4-5 minutes to cook the onion. Add the bell pepper and seasonings, and microwave for another 4 minutes. [Alternatively, saute the above ingredients, instead of microwaving].  HINT: you can do this the night before. Remove from microwave and make a ‘nest’ in the cooked vegetables. Crack the egg into the nest. Another alternative: Put cooked vegetables in an oven-safe dish, whisk the egg, and pour over vegetables. Bake at 350F for 15-18 minutes. Meanwhile, plate the fruit. Prepare the optional beverages and have a snappy day.

Barley Paella: 260 calories… 3 g fat… 8 g fiber… 21 g protein… 43.5 g carbs… 88.4 mg Calcium… PB Spain is known for its paella, that succulent dish often made with rice and shellfish. The rice and saffron were brought in by the invading Moors and Berbers, and they also introduced barley. This recipe is not a classic Paella Valenciana, rather a Paella di Marisco. It tastes good and is even good for you. Son #1 was instrumental in the development of this recipe. 

2 Servings
½ slice smoked uncured bacon	Cut the bacon into strips cross-ways. Put into a large cast iron skillet over medium heat.
½ c bell pepper +++ ½ c onion ++++ 1/3 c carrot ++++ 1 tsp paprika ++++	Chop the pepper and onion. Dice the carrot. Add these and cook slowly until soft and transluscent.
2 cloves garlic, chopped +++¾ c tomato, diced ++++	Add the garlic and after 60 secs, add tomatoes. Cook until tomatoes are softened.
¼ preserved lemon ++++ 2 pinches saffron ++++ 1 cup seafood stock ++++6 Tbsp quick barley, uncooked	Add these. Partially cover and cook 15 mins. Stir it sometimes.
3 oz mussels, shells or no shells +++ 3 oz shrimp, no shells	Put mussels and shrimp on top, cover, and cook until barley is soft and the liquids are absorbed.
per person: 1.5 oz green beans [Roma beans recommended]	In the last few minutes, cook the green beans and serve.