Fast Diet recipes which are gluten free and plant-based

Saint Patrick

~ me ~ Leave a comment

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.
 

In honor of my mother-in-law and her mother, we celebrate the 17th of March with appropriate food.  The good saint, although he associated with Ireland, was not a native of the Emerald Isle. Most say he was born in England, but the Bretons say he was from Brittany.  

For breakfast, some eggs with a French flair and for dinner a lamb stew.  The lamb stew is in honor of Ireland, but the recipe has a French influence, rather like Saint Patrick himself.  Hold the Soda Bread and green beer for another day

Basquaise Omelette: 283 calories      PB  GF            This recipe, full of the flavors of the Basques region of SW France, comes to us from Salute to Healthy Cooking, published by the French Culinary Institute. Wonderful book from which we cook all year long. Note that this is a baked omelette, so the method is a little different. Faites bien attention.Basquaise Omelette

++ 3 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.     ++++    1.5 Tbsp tomato sauce  ++++1.5 Tbsp bell pepper, chopped                                                                                                                                                                                                                                  ½ clove garlic or pinch granulated garlic  ++++   2 tsp parsley, chopped   ++++ 1 tsp Parmesan cheese, grated ++++                                                                                                                                                                                                                                                                    2 oz apple or 2.5 oz melon  ++++  blackish coffee or blackish tea ++++                                                                                      5-6 oz fruit smoothie or natural cider

Heat the oven broiler. In an oven-safe skillet, put the tomato sauce, peppers, garlic, parsley, and 2 Tbsp water. Cook gently until the veg are soft and the water is evaporated. Remove from pan. Add a spritz of non-stick spray and heat the pan. Whisk the eggs with 2/3 of the tomato mixture and pour into the pan. As the eggs cook, gently lift the edge of the eggs and let uncooked egg flow underneath. Do not flip or fold the eggs. Top the eggs with the cheese and put the skillet under the broiler to finish cooking. Prepare the fruit and beverages. Slide the omelette onto the plate and top it with the remaining tomato/pepper mixture.

Lambstew

Lamb Stew     291 calories…   6.5 g fat…   6 g fiber…   24.3 g protein…   29.5 g carb…  60 g Calcium…   GF    Another fine recipe ‘from’ Salute to Healthy Cooking.  The entire cookbook features healthy alternatives to popular French meals, but I needed to take out some potatoes and oil to make it fit into a Fast Day menu.  HINT: this serves 2 [two] people.      

Set oven to 350.  Sear the lamb cubes on all sides in a well-seasoned cast iron pan or non-stick pan without oil. Transfer cooked meat to a Dutch oven which is ovenproof. Sprinkle with salt and pepper. In the non-stick pan, sauce the onions for 3 mins or until softened but not browned.  Sprinkle with flour and stir to combine.  Add wine, stirring to scrape up any brown bits. Pour into Dutch oven.                                                                                                    Add tomato paste and cold water, enough that it just covers the lamb. Add thyme and bay leaf.  Bring to a simmer over medium heat. Cover and place in oven. Adjust heat so that the liquid does not boil. Bake with an occasional stir for 60 minutes.  Add the carrots, cover and bake 15 minutes.  Add the potatoes, cover and bake 45 minutes. Remove bay.   Meanwhile, put the pearl onions in a small pan with a pinch of sugar and enough water to come up the onions half-way. Cook at a simmer, swirling the pan a few times, for 10 minutes or until onions are tender and water has evaporated. Remove onions to a warm plate. Place the turnips with a pinch of sugar into the same pan. Add  water to cover the turnips by half. Simmer over medium-high heat, swirling the pan a few times, for 10 minutes or until turnips are tender and water has evaporated. Season with salt and pepper. Remove from pan and add to onions. Divide the onion/turnip mixture in 2 parts.       Serve half the lamb stew with half the onion/turnips as garnish along with a bit of parsley. Serve the remainder to your guest or put it right into a freezer box in the ‘fridge to cool, then freeze.    Good tasting and good for you.

 

 

Simple Gifts

~ me ~ Leave a comment

Nothing wrong with simple, tasty, nourishing food. Let’s have some and continue to enjoy the Fasting Lifestyle.

Oatmeal Pudding     295 cal     2.6 g. fat     12.1 g. protein     49.7 g. carb GF PB                                A riff on a recipe found in Marion Cunningham’s Breakfast Book, this can easily be prepped the night before. HINT: THIS MAKES ENOUGH FOR TWO [2] PERSONS OR 2 [two] MEALS FOR ONE PERSON.  If you don’t serve the extra portion, it will freeze well.oatmeal-cottage cheese pudding

½ cup oatmeal, cooked in 1 cup water                                                                                                               2 tsp maple syrup                                                                                                                                                  ½ cup fat free cottage cheese                                                                                                                         pinch of nutmeg or cinnamon                                                                                                                            4 Tbsp. blueberries [fresh or frozen]                                                                                                                  …………………………….                                                                                                                                                 per serving:     1 ½ oz of apple per person                                                                                                         5-6 oz smoothie or natural apple cider                                                                                               blackish coffee or blackish tea or lemon in hot water

Cook the oatmeal in the water. Take off the heat and stir in the maple syrup and nutmeg. While it is still a little warm, stir in the cottage cheese. Let sit to cool. HINT: I did this part the night before while cleaning up after dinner. If making one portion, pour half of the pudding into a freezer container and top with 2 Tbsp blueberries. Freeze it. HINT: make the entire batch, eat half of it today and freeze the rest for a really simple-to-prepare breakfast for another day. With the remainder, stir in 2 Tbsp blueberries and pour the pudding into a ramekin. Nuke it for a minute to heat through – longer than that and it will bubble over. Serve with the apple, smoothie, and hot beverage for a hearty, healthy meal.

Zucchini Fritatta   300 cal    21 g fat      3.5 g fiber     23 g protein    20 g carb    402 mg Calcium GF PB HINT: serves two, so save half for lunches or dine with a friend. Inspired by a recipe in Fresh Ways with Vegetables, part of a Time-Life series.Zucchini fritatta

3 two-oz eggs                                                                                                                                                             ¼ cup low-fat ricotta chesse                                                                                                                                 thyme, salt, pepper to taste                                                                                                                                   3 oz mushrooms, chopped                                                                                                                                   2 cloves garlic, minced or pressed                                                                                                                         ¼ c. onion, chopped                                                                                                                                             ½ pound zucchini, grated                                                                                                                                     1 tsp lemon juice                                                                                                                                                               2 Tbsp Parmesan cheese, grated                                                                                                                        1 and ½ oz mozzerella cheese, grated

Whisk the eggs, ricotta, salt, pepper, and thyme together. Heat the broiler. Cook the mushrooms, garlic, and onion in an oven-safe pan for 2-3 minutes. Add zucchini and lemon juice and cook about 5 minutes, until vegetables are soft and all the liquid has evaporated. Turn the heat down to medium and stir in the Parmesan. Smooth the surface of the vegetables in the pan and pour in the egg/ricotta mixture. Cook on the stove-top for 1 minute. Sprinkle with mozzerella and put under the broiler for 2-3 minutes. Cut in half. Save that half for tomorrow or serve proudly to your dinner companion.

NY Times says…

~ me ~ Leave a comment

You’ve got to read this! A blogger for the New York Times says what I’ve been telling you all along: Fasting has health benefits!  http://well.blogs.nytimes.com/2016/03/07/intermittent-fasting-diets-are-gaining-acceptance/?_r=0

Today’s breakfast uses left-over vegetables from dinners and soup from the freezer. That makes it very easy to continue in the Fasting Lifestyle.

Vegetable Omelette   283 K    9.5 g. fat    19.5 g. protein      30 g. carb     PB GF [if you eliminate the piece of bread or substitute a GF bread]   Take advantage of the goodness of vegetables and use up some left-overs at the same time! Win-win.Vegetable Scramble w: toast, apple

1 ½ 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, crack 3 2-oz eggs into a jar with a lid and put it in the ‘fridge for next week.                                            1/2 tsp Parmesean cheese, grated                                                                                                                      2 tsp red onion, chopped                                                                                                                                      1 oz cooked summer squash/ green beans/ broccoli/ HINT: prepare extra vegetables at dinner on Wednesday or Sunday and save for this meal the following Fast Day                              ½ slice 70-cal bread                                                                                                                                            salt, pepper, herbs of your choice                            2 oz apple                                                            blackish coffee or blackish tea or lemon in hot water                                                                                     5-6 oz green smoothie or fruit smoothie or unpasturized apple cider

Spritz a fry pan with olive oil or non-stick spray and stir the onions until they are soft. Chop the cooked vegetables and add to the pan to warm. Whisk the eggs and pour them into the pan, stirring to mix with the vegetables. As bottom of eggs begins to set, put the cheese, salt and pepper on the eggs. Cook to your liking, fold and plate with the fruit and toasted bread. Pour your beverages and have a great day.

Baked Bean Soup    285 cal.    3.5 g. fat     11.7 g. protein     44.6 g. carbs.      PB  GF                   This classic is from Fannie Farmer cookbook and it sure hits the spot. Super easy to prepare. OK, the carb count is high, but look how low the fat is! And baked beans are good for you! HINT: These amounts are enough for TWO, so freeze the rest for a wiki-wiki dinner.baked bean soup w: grapes & caulifower

1 cup baked beans, canned                                                                                                                              1/8” slice onion, chopped                                                                                                                                      1 stalk celery, chopped                                                                                                                                           ¾ cup canned or stewed tomatoes                                                                                                                   1 ½ cup brown stock/beef stock                                                                                                                     dash hot sauce                                                                                                                                                         salt & pepper                                                                                                                                                            garnish: 2 lemon slices [optional]        1/2 hard boiled egg, sliced [not optional]

Simmer beans, onion, celery, and tomatoes in a covered pan for 30 minutes or until celery is soft. Add brown stock, hot sauce, salt, pepper and heat through. Run it all through the blender or food processer. Serve with lemon slices and egg slices as a garnish. Fast, easy, inexpensive, good.

Rich Flavors to Enjoy

~ me ~ Leave a comment

We’re still not eating your grandmother’s diet. Instead of salads, we’ll enjoy some foods with high flavors. And ‘enjoy’ is the key word.

Buttermilk Baked Eggs:  283 cal   6.2 g fat   11.7 g protein   18.8 g. carb       This recipe is from Marion Cunningham’s The Breakfast Book.   All I added were the sides. Great book full of good recipes.buttermilk baked eggs:mixed berries

1 slice 70-cal whole-grain bread                                                                                                                    one 2-oz egg                                                                                                                                                             2 Tbsp buttermilk                                                                                                                                                    1 oz [¼ c.] mixed berries, fresh or thawed                                                                                           blackish coffee or blackish tea or lemon juice & hot water                                                                       fruit smoothie or natural apple cider

Cut out a hole from the middle of the bread using a 2” cookie cutter or juice glass. HINT: put the ‘hole’ in a sandwich bag in the freezer. Save for Dutch Breakfast later on. Toast the bread lightly. HINT: this step could be done the night before. Or cut and toast the bread weeks in advance and freeze. Lightly spray an oven-proof pan with cooking spray and put the toasted bread in in. Break the egg over the bread so that the yolk lands in the hole. Carefully spoon the buttermilk over the egg and bread. Season to taste. HINT: you could prep this far and refrigerate over night. Bake at 350 for 15 minutes. Meanwhile put the fruit in a small dish, brew your beverage, pour your fruit smoothie and you have a terrific breakfast!

Tuna-Bean-Garlic Patties    261 cal    7.1 g. fat    33.1 g protein    33.4 g. carb    5.5 g fiber      152.5 mg Calcium   PB     GF         HINT: recipe serves 2 [two]      The is from the Fast Diet book, where it appears as a salad. This is my cool weather version. Redolent with garlic!Tuna:bean:garlic patties

3/4 cup canned navy beans, drained and rinsed     Goya Brand is my favorite                                                                                     1 can light tuna in water, drained                                                                                                                           4 oz tomato: 2 oz cubed, 2 oz left whole if bite-sized or sliced                                                                 2 cloves garlic, chopped                                                                                                                                     1 Tbsp Parmesan cheese, grated                                                                                                                   salt, pepper, thyme, parsley                                                                                                                                3.5 oz spinach or mixed greens                                                                                                                              1 tsp lemon juice + 1 tsp white wine vinegar + 1 tsp olive oil

Set oven at 350 F. Combine the beans, the tuna, the 2 oz cubed tomato, garlic, and Parmesan cheese in a food processor. Process until smooth. Add salt, pepper, and herbs to taste. Shape the mixture into 4 patties, using a 1/3- cup measure as a mold. Turn out onto a lightly-spritzed baking sheet or silicon baking mat. Bake at 375 F until heated through. Meanwhile, whisk the lemon juice, vinegar, and olive oil in a wide, shallow bowl. Add the greens and the remaining tomato. Toss lightly. Plate the salad decoratively with the tuna-bean patties.

Go Wild.

~ me ~ Leave a comment

What comes after a daring Leap [Leap Day, that is]?  A chance to go wild! No, I don’t mean leaving your diet behind.  Living the Fasting Lifestyle has been the healthiest thing I’ve ever done for myself.  It is not just about the foods I eat, I am exercising more, too.  Husband and I try to walk every day for 2-3 miles, which really helps over-all health. Get outside, walk in the wild. Have some crazy-good food, too.  Recipes below.

PowderMill Scramble:  247 calories   9.3 g fat   17.6 g protein   34.3 g carb     PB GF                  This recipe is straight out of Jerry Willis’ Powder Mill Pond Restaurant where it was a favorite. Alas, brunch is not served at Jerry’s Marzano’s Trattoria but you can enjoy this at home.PM scramble or Ham omelette? w: apple

1 ½ 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, crack 3 2-oz eggs into a jar with a lid and put it in the ‘fridge for next week.                                             ½ oz smoked salmon                                                                                                                                               1 Tbsp chopped chives or scallion greens                                                                                                        1 clementine OR 1 and ½  oz apple                                                                                                                      5-6 oz fruit smoothie or pure apple cider                                                                                              blackish coffee or blackish tea or lemon in hot water

Whisk the eggs [salt and pepper may not be needed depending on the seasoning of your salmon]. Pour into a pan which has been sprayed briefly with cooking spray. Before the eggs set, add the salmon and scallions. Scramble to taste. Brew your beverage and take the previously-made smoothie from ‘fridge. Plate with fruit of choice.

Chili non Carne:   277 calories   3.5 g. fat   15.6 g. protein    48 g. carbs    PB    GF                          HINT: This is enough for 2 one-cup servings. Save the remaining chili for a lunch or freeze it and watch for future postings to see how we use it for breakfast!    The recipe is my mother’s, except that she used beef. And she served it on a heap of mashed potatoes, but we won’t do that on a Fast Day.venison chili w: melon

15 oz canned red beans, drained and rinsed                                                                                                16 oz canned tomatoes – in chunks or diced                                                                                                 1 cup chopped onion                                                                                                                                             1 green pepper, chopped                                                                                                                                      2-3 tsp chili pepper, or more if you like it hot                                                                                               ½ – 1 tsp ground cumin                                                                                                                                       per serving: 1 Tbsp cheddar cheese, grated, as a garnish

Saute the onion and green pepper in some of the tomato juices until tender. Add remaining ingredients and cook gently until the stew is thickened. Taste to see if it needs more seasoning. Serve one cup for dinner tonight with the grated cheese on top.

Shake Up Your Routine  “Resolve to do something that’s both healthy and new once a week. Try a new way of preparing vegetables, participate in a Cross-Fit, Zumba or cooking class, go on a guided nature walk, or join a CSA [community-supported agriculture group] early to help with planting. The options are truly limitless, and doing new things is fun. It engages your mind, keeps you active, adds excitement to your life and helps you meet new people and develop supportive friendships. And, oh yeah, helps you lose weight, too!” — Libby Mills, MS, RDN, LDN, Spokesperson for the Academy of Nutrition and Dietetics   https://www.yahoo.com/health/10-resolutions-diet-experts-want-143451460.html

Amour-propre

~ me ~ Leave a comment

Literally, the title means ‘love of self’ implying vanity and selfishness.  But it can also mean ‘self-respect.’  Many people want to lose weight so they will like themselves better. Like yourself enough now, so that you will want to stay with the Fasting Lifestyle and lose those extra pounds. If you aren’t happy with yourself now, losing weight won’t help.

Coddled Eggs 280 calories 6.3 g. fat 10 g. protein 16.6 g. carb  PB GF if using GF breadcoddled egg w: yog blueberries

one 2-oz egg                                                                                                                                                              1 ½ tsp grated Parmesan cheese                                                                                                                           other seasonings to taste                                                                                                                                   ½ slice 70-cal bread                                                                                                                                               ¼ cup berries                                                                                                                                                          2 tsp plain nonfat yogurt                                                                                                                          blackish coffee or blackish tea or lemon and hot water                                                                           5-6 oz fruit smoothie or green smoothie or cider

Bring a small pan of water to a simmer. Use enough water to cover the egg coddler by 1” or to come ½ way up the custard cup. Spritz some cooking spray into an egg coddler or ramekin or custard cup. Break the egg into the coddler or ramekin, and add and salt/herbs to taste. IF USING A CODDLER: Screw on the lid of the coddler and lower it into the water. IF USING A CUSTARD CUP OR RAMEKIN: carefully place the custard cup into the water and adjust the water level so it comes up half-way. Put the lid on the pot. Simmer 4.5 minutes then turn off the heat and leave the eggs in the water for about 3 minutes more. Toast the bread and serve with mixed fruit/yogurt. Pour your hot breverage, and the smoothie. You will feel coddled and cossetted when you treat yourself to this breakfast.

Seafood Tacos:    270 calories    2.1 g. fat 2   3 g. protein    36.4 g. carbs          PBseafood tacos w: slaw & salsa

two 6” corn tortillas        I like Ole brand                                                                                                            3 oz cooked fish 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.                                                                                 ½ cup tomato, cubed  and drained                                                                                                                                          ½ cup cabbage, chopped                                                                                                                                         1 oz red onion, sliced                                                                                                                                                 1 Tbsp lime juice or salsa verde [Herdez brand is good]                                                                         pinch chili powder + pinch cumin                                                                                                                    1.5 Tbsp plain yogurt

Combine 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.

Do you like yourself enough to take action for your health? Start following the Fasting Lifestyle and read the following link:                                                                                                          8 Things You Can Do on Sunday to Lose Weight All Week    http://www.cheatsheet.com/health-fitness/8-things-you-can-do-on-sunday-to-lose-weight-all-week.html/3/

Keep on trying

~ me ~ Leave a comment

If you had made a resolution this year to do better at being healthy, how’s it going? Is it difficult some days? Keep on trying! After all, the Fast Lifestyle involves only 2 days a week, and surely you can find the resolve to stick to that. Hang in there. Eat your veggies.*  Keep the faith. Lower the fat and carbs. Get back on the plan tomorrow and you will thank yourself later.

Shirred Egg    284 calories    8.4 g. fat     12.25 g. protein     25.7 g. carb   PB, if you eat only 3 eggs per week [GF if you use GF bread]    I learned to prepare this dish when working on my Girl Scout ‘Cooking’ badge. I still eat it because it tastes so good. Peter says, “this is my favorite FAST breakfast!” Shirred EggOne 2-oz egg                                                                                                                                                              1 Tbsp half&half                                                                                                                                                    1/2 Tbsp Parmesan cheese                                                                                                                                half a slice of 70-calorie bread, toasted                                                                                                             2 oz apple slices                                                                                                                                              blackish coffee or blackish tea or lemon in hot water                                                                               5-6 oz fruit smoothie, green smoothie or natural apple cider

Heat the toaster oven to 325. Spritz a 1-cup ramekin with cooking oil or spray. Break the egg into the cup, and pour the half&half on top. Sprinkle with cheese, add salt and pepper to taste. Bake for 12-15 minutes, then let sit 2-3 mins. Plate with the toast, apples. Serve with your choice of black-ish coffee or tea, or lemon in hot water.

Spinach-Fish Timbale   264 calories    7.4 g. fat    6.6 g. fiber    37.8 g. protein    19.2 g. carbs 341.8 g. Calcium     PB [GF if you use GF bread]                                                                                      Seen in cookbooks, this recipe lends itself well to our uses. The calorie count looks low, but you will find it to be filling and satisfying.

Spinach-Fish Timbales w: gr beans

½ cup blanched spinach [this used most of a 4.5 oz bag of fresh leaves] nutmeg, salt 1 Tbsp onion/shallot, minced 1 wedge Laughing Cow cheese 5 oz sole or ocean perch fillets, skinned [this is 2 small fillets] ½ slice 70-calorie bread, ground to crumbs HINT: use fresh bread crumbs: dried crumbs have more calories + carbs per volume 3 oz green beans

Heat the toaster oven to 400 degrees. Rinse the spinach but do not dry it. Put into a wide pan and put over medium heat with a lid. Check the spinach frequently and remove from heat when the leaves are wilted. There might be some liquid still in the pan. When the leaves are cool enough to handle, remove by the hand-full and squeeze the liquid out, saving it in the pan. Coarsley chop the spinach leaves and put into a bowl with the salt and nutmeg. Add the cheese to the warm spinach and stir until the cheese mixes in.

In the pan of spinach water, cook the onion/shallot until the water is gone. Combine the onion, bread crumbs, and spinach.

Lay the fish fillets out so that they make one long line, over-lapping by about an inch. Spoon the spinach stuffing on the fish to cover it. Spray the inside of a 1-cup ramekin or custard cup with oil or non-stick spray.

Roll up the fish as compactly as you can and put it into the ramekin. Bake in the oven for 15 minutes. Cook the green beans. When the fish is baked, hold the ramekin in one oven-gloved hand while you invert a plate over the ramekin. Flip it all over so that now the ramekin is upside down. Lift off the ramekin. Plate with the beans.

 

* Meet Your Daily Veggie Quota

“My long-term resolution is to get five to six cups veggies (raw or cooked) daily for good health and energy. Yes, even dietitians can have days when they don’t meet their veggie quota! Increasing veggie intake not only boosts general health, it helps to prevent disease, too. Plus, veggies also make excellent hunger tamers. Deeply colored veggies naturally suppress appetite and increase fullness from their fiber and essential fatty acid content, making these nutritional gems something you should aim to include at every meal! — Lauren Minchen MPH, RDN, CDN

Mex-Moroc

~ me ~ Leave a comment

Hundreds of millions of years ago, North America and Africa were side-by-side in the giant continent of Pangea.  Today we celebrate that proximity with foods from Mexico and Morocco. Why not?

Tostada : 308 calories 7.6 g. fat 18.1 g. protein 39.7 g. carbs GF PB Use some of the chili non carne [See November 4 posting for recipe] to give this simple breakfast rich flavor. It will keep you going for hours.Tostada

one 6” corn tortilla                                                                                                                                           one 2-oz egg                                                                                                                                                              2 Tbsp chili non carne                                                                                                                                          2 tsp Monterey Jack or Cheddar cheese, grated                                                                                    hot beverage of your choice – hold the cream and sugar                                                                       5-6 oz green smoothie or fruit smoothie or unpasturized apple cider

Heat the toaster oven to 350. Put the chili in a custard cup and put it into the oven to heat. Warm a dry cast iron skillet over med-high heat. Warm the tortilla in the pan on both sides until it is warm and pliable and starting to brown. Remove the tortilla and keep warm in a dish towel. Spritz the skillet with non-stick spray and fry the egg until it is done as you like it. Remove the egg. Spread the chili on the tortilla and return the tortilla to the skillet. Put the egg on the chili and sprinkle with the cheese. Put the pan into the hot oven until the cheese melts. Brew your beverage, pour the smoothie and wake up your mouth.

Morrocan Tuna: 278 calories   1.4 g. fat    8.7 g. fiber     34.9 g. protein     PB GFMorrocan Tuna w: beans, clementines

4 oz tuna steak [When I see frozen tuna steaks at the supermarket, I get a few]                                    Moroccan spices or ground cumin                                                                                                                    1/3 cup white beans, rinsed [Goya brand is always reliable]                                                                            1 slice preserved lemon OR 1 slice fresh lemon                                                                                                  4 oz green beans                                                                                                                                 1 or 1/2 clementine [they originated in Morocco]                                                                  cilantro

Rub tuna on both sides with Moroccan spices. Chop the lemon and stir into the beans. Bake the tuna on a cast iron skillet for 4-5 minutes per side in a 400 degree oven. When the beans are cooked, drain and stir in the cilantro. Plate with fruit.

You may have noticed that I focus on made-from-scratch foods. This way you know what you are eating and can control for fat, sodium, and additives.  But don’t just take my word for it:   1. Cut Back on Trash— Literally “Resolve to cut down on the amount of trash you produce from food boxes, bags, plastic bottles and take-out containers. This simple act will not only decrease waste but it will also help you clean up your diet. You’ll start planning more, eating more real foods, ordering less take-out and spending more time in the kitchen! You will get healthy, decrease your carbon footprint and save money in the process.” — Katie Cavuto MS, RD, dietitian for the Philadelphia Phillies and Flyers

https://www.yahoo.com/health/10-resolutions-diet-experts-want-143451460.html

What do we do now?

~ me ~ Leave a comment

Oops. You had a lovely weekend and ate all kinds of good things. And then there’s this coming week with New Year’s Eve and all.  So just chuck it and start fresh in January, right?   NOPE. Tomorrow is Monday, so make it a Fast Day. Then behave yourself and Fast again on Thursday breakfast.  Your will power can remain strong and what ever you gained will come off again. Follow me.

Cottage Cheese & Pears 290 calories        PB GF                                                    This is from the Fast Diet book. You can see some other good recipes there, too. I added the pecans to this for deeper flavor and more protein.Strawberry Cottage Cheese with Pear

1 ripe pear of which Comice is the best and winter is the season for them    ½ cup fat free cottage cheese                                                                                             ¼ c. blueberries                                                                                                                       1 ¼ tsp pecans, finely chopped                                                                                          5-6 oz fruit smoothie or natural apple cider                                                                                    blackish coffee, blackish tea, or lemon in hot water

Section the pear into 12 slices and remove the core. For the good fiber, do not peel the pears. Fan the segments on a plate in a circle. Place the cottage cheese in the center, sprinkle with the berries and nuts. Pour the smoothie and hot beverage of choice. Good stuff!

Salmon Roasted with Tomatoes: 304 calories          GF  PB                                                One of the earliest recipes we made when starting the Fast Diet. Still a favorite. Quick and delicious.Roasted slamon w: tom + sug-snap peas

5 oz salmon, fresh or frozen [thaw if frozen]                                                                 10 cherry tomatoes [5 oz], cut in half if very large                                                                                                       ½ cup green beans or 2 oz sugar snap peas                                                     seasonings to taste

Spritz a small oven-proof pan with olive oil or non-stick spray. Put the salmon in the pan and sprinkle with seasonings of your choice. Arrange the tomatoes on/around the salmon. Bake at 400 degrees for 10 minutes. Meanwhile steam the green vegetables. So easy. So yummy.

Happy October

~ me ~ Leave a comment

On October first, even in Northern New England, we still have some fresh vegetables around to incorporate in meals. Fruit and vegetables are one of the key-stones of a Fast Diet.  They add bulk, texture, variety, and a bit of sweetness to a meal. Eat up.

Basquaise Omelette: 283 calories                                      GF  PB                                            This recipe, full of the flavors of the Basques region of SW France, comes to us from Saulte to Healthy Cooking, published by the French Culinary Institute. Wonderful book from which we cook all year long. Note that this is a baked omelette, so the method is a little different. Faites bien attention.Basquaise Omelette

3 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.                                                                 3 Tbsp tomato sauce, such as Hunt’s                                                                                                           2 Tbsp bell pepper, chopped                                                                                                                          ½ clove garlic, minced or pinch granulated garlic                                                                                2 tsp parsley, chopped                                                                                                                                     1 ½ tsp Parmesan cheese, grated                                                                                                                  3 oz apple or 4.5 oz melon                                                                                                                                                                      5-6 oz natural apple cider or green smoothie or fruit smoothie                                              blackish coffee or blackish tea or lemon in hot water

Heat the oven broiler. In an oven-safe skillet, put the tomato sauce, peppers, garlic, parsley, and 2 Tbsp water. Cook gently until the veg are soft and the water is evaporated. Remove from pan. Add a spritz of non-stick spray and heat the pan. Whisk the eggs with 2/3 of the tomato mixture and pour into the pan. As the eggs cook, gently lift the edge of the eggs and let uncooked egg flow underneath. Do not flip or fold the eggs. Top the eggs with the cheese and put the skillet under the broiler to finish cooking. Prepare the fruit and beverages. Slide the omelette onto the plate and top it with the remaining tomato/pepper mixture.

Felafel with Cucumber Raita 276 calories   10.2 g. fat   16 g. protein   33.5 g. carbs     PB GF

5 felafel patties [see Sept 9]                                                                                                                                                             1 cup raw spinach                                                                                                                                           1/2 tsp olive oil                                                                                                                                             large pinch ground nutmeg                                                                                                                         4 oz plain, non-fat yogurt   if yogurt is runny, put it in a strainer and let it set for 15 mins                                                                    1 scant cup cucumbers, cubed                                                                                                                  1 tsp white wine vinegar                                                                                                                                 1 ½ tsp fresh mint, chopped or dried dill weed

Thaw out 5 of those felafel patties what we prepared on Sept. 9. Heat them in the toaster oven or in a non-stick pan on the stove. Do not cook them in oil. Cut the spinach into a chiffonade [make a pile of leaves and cut thinly across their width]and put into a bowl. Cube the cucumbers. Stir together the yogurt, vinegar, and dill or mint. Add the cucumber cubes and stir gently to combine. Toss the spinach with the olive oil and nutmeg. Plate and love it.