How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Monday, eat the meals that will be posted on Sunday. Eat sensibly the other days of the week. That’s it. Simple way to lose weight and be healthier.
So we are into early March now, 67 days into 2018. Remember 3 months ago — when you resolved that you would finally take action to lose some weight? How’s that going for you? Well the time is now: Fish or cut bait! Or as Yoda said, “Do or do not. There is no ‘try.'” The Fast Diet [aka: 5:2 diet, IF] is the one to ‘try.’ And to stay with for the rest of your life. To paraphrase Charles Dederich, ‘Tomorrow is the 1st day of the rest of your life.’ Tomorrow is also the anniversary of the patenting of the telescoping fishing pole. In honor of our fishing theme, both breakfast and dinner will contain fish: healthy and nutritious! To obtain that fish, someone had to fish. Make up your mind to improve your health by losing weight on the Fast Diet.
Maritime ScrOmelette: 307 calories 8.7 g fat 2.5 g fiber 20 g protein 33 g carbs [27.8 g Complex Carbs] 244 mg Calcium PB GF Between the salt cod and the potatoes, this breakfast is a taste of the Canadian Maritimes. And then you add the cheddar to kick it into high gear. Flavor-packed.
1 ½ 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 ¼ oz salt cod 2 Tbsp mashed potatoes OR 1.5 tsp instant potato flakes 1/8 oz Cheddar cheese ½ tsp savory 1 oz melon blackish coffee or blackish tea or lemon in hot water 5-6 oz green smoothie or fruit smoothie or unpasturized apple cider
The night before, put the salt cod in a bowl of water for 30-45 minutes. Drain and cut or flake the fish into small pieces. In the morning, stir the cod, potatoes, and Cheddar together. Heat a cast iron or non-stick pan and spritz it with oil or cooking spray. Whisk the eggs and pour into the pan. As the eggs start to cook, scramble in the cod mixture along with savory, salt, and pepper Cook as long as you like. Prepare the beverages and plate the fruit. Listen to some good fiddle music.
Fish & Polenta with Zucchini Ribbons: 261 calories 5.6 g fat 3.9 g fiber 32 g protein 23 g carbs [Complex] 225 mg Calcium PB The polenta needs to be made ahead. Simple to prepare and delicious and filling [even though I forgot to add the cheeses!].
1 slice of polenta [that’s 1/6 of the recipe from SIDEKICKS II Oct 4, ’17 ] 3 oz zucchini ribbons 1 oz roasted red peppers 1 clove garlic 2 Tbsp crushed tomatoes 4 oz firm fish filets, skinless and boneless large pinch herbes de Province or thyme 1 Tbsp Parmesan, grated ½ oz mozzerella, grated
Slice the garlic as a julienne. Using a potato peeler, make lengthwise cuts on the zucchini to produce thin ‘ribbons.’ Cut the slice of polenta in half so it is about 1/3” thick. Heat a heavy skillet and spray with a non-stick product. Lay the fish on the skillet and sprinkle with pepper and and salt. Cook on one side, then flip to the other. Add the polenta to the pan at this point. Cook it in the hot pan on both sides until it is warm and beginning to brown. Remove cooked fish and polenta and keep warm. Put the garlic in the pan and stir for about 30 seconds. Add the other vegetables, herbs, salt, pepper, and Parmesan. Stir to combine until everything is warm, about 45 seconds – the zucchini will be just barely cooked. Plate the fish and polenta slices, spoon the vegetables around the polenta, then sprinkle with mozzerella.
Ingredients for next week: breakfast, single portion
| 1 two-oz egg + strawberries | 1 Pan Muffin [Not by Bread, Feb 7, ’18] |
| Gruyere cheese | pear + chicken |
| roasted vegetables | radish |
| marinara sauce [SAUCY, Dec 6 ’17] | cucumber |
| Worcestershire sauce | Medjool date |
| Whatever you need for your smoothie | Whatever you need for your hot beverage |
| Whatever you need for your hot beverage | Whatever you need for your smoothie |
| 4 oz white fish | Canadian or back bacon |
| 1/2 slice bacon | chicken breast |
| Parmesan + carrots | romain lettuce |
| cherry tomatoes | oregano [Mexican or Greek] |
| Brussel sprouts | Parmesan |
| cauliflower | olive oil & lemon juice |
| Sparkling water | Sparkling water |
1 two-oz eggs 1/2 oz scrapple, sliced 1/4″ thick ½ oz scallion, chopped ½ cup raspberries + 1 Tbsp fat-free vanilla yogurt blackish coffee or blackish tea or lemon in hot water 5-6 oz fruit smoothie, green smoothie or natural apple cider
It is the only one I have and it makes the breakfast table so pretty that it is saved for Fast days only.
4 oz beef liver 2 tsp flour + salt + pepper ½ cup onion, sliced ½ tsp butter ½ cup green beans
2.5 
Eating well, with creative recipes, to follow the Fasting Lifestyle according to Michael Mosley's "Fast Diet." 
