Following the Fast Diet Lifestyle

A-B-Cs of Soup

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Nothing is nicer on an late Fall evening than to curl up with a hot satisfying bowl of soup.  Did you know that our word ‘supper’ comes from the French word meaning ‘to eat soup’? The recipes presented today are delicious and easy to prepare. They are easy to eat, too, and have the benefit of providing multiple meals to store in the freezer for busy days.

Asparagus Soup   242 calories   10.7 g fat   7 g fiber   16.3 g protein   33 carb   [GF] PB   This fabulous soup is from Salute to Healthy Cooking and we have been loving it for years. Despite its rich taste, it is very low in calories and fat. HINT: the recipe makes enough for 6 servings. Freezes very well for easy meals later. I serve it here with Finn Crisp crackers covered with melted cheese. If you want to eliminate them, go ahead.asparagus soup

One and a half pounds asparagus                                                                                                          ½ c onion, roughly chopped                                                                                                                           1 cup potato in 1 “ dice                                                                                                                                     5 cups chicken stock                                                                                                                                        4 oz raw chicken breast cut into 4 pieces                                                                                                    salt & pepper                                                                                                                                                  per serving:  1 ½ tps Boursin cheese     4 pieces of Finn Crisp crackers           1 ½ oz Swiss cheese [1 deli slice]

Snap off the woody ends of the asparagus and cut spears roughly in half. Pour the chicken stock into a sauce pan. Add the onion and asparagus. Place the chicken on top of the vegetables so that it will steam/poach while the asparagus is cooking. Bring the liquid to a simmer and put on a lid. Remove the chicken when it is cooked and put it in the blender. When the vegetables are cooked, remove them and put in the blender. Cook the potato in the pot and cook until soft. Pour the stock and the potatoes into the blender with evrything else. Blend until smooth. Return to the pan and season to taste. Cool and divide into 3 portions [or 6 portions if you are serving one] for the freezer.

To serve, thaw the soup and warm it gently. Adjust seasonings. Cut the slice of cheese into 4 strips, 4” x 2”, and put a portion on each cracker. Warm in the oven until cheese melts. Delicious.

*Baked Bean Soup   285 cal  3.5 g fat  8.3 g fiber   11.4 g protein    31.8 g carbs    83.4 mg Calcium  PB GF   This classic is from the 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!baked bean soup w: grapes & caulifower

1 cup baked beans, canned                                                                                                                               1/8” slice onion, chopped                                                                                                                               1 stalk celery, chopped                                                                                                                                ¾ cup canned diced or stewed tomatoes                                                                                                   1 ½ cup brown stock/beef stock                                                                                                                  dash hot sauce                                                                                                                                              salt & pepper                                                                                                                                                 per serving:  2 lemon slices  [OR squeeze of lemon juice in the soup]                                      1/2 hard boiled egg, sliced or diced to sprinkle on top

Simmer beans, onion, celery, and tomatoes in a covered pan for 30 minutes or until celery is soft. Add brown stock, hot sauce, salt, and 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.

Chicken Noodle Soup   293 calories   10.1 g. fat    20 g. protein      28 g. carbs  HINT: This makes enough for two servings. Invite a friend or freeze for another easy meal.Chicken Noodle Soup

3 cups chicken or turkey broth                                                                                                                   2 oz chicken white meat, diced or shredded                                                                                         1 oz broken spaghetti or linguine                                                                                                            ¼ c. white beans, drained and rinsed if canned                                                                                 1.5 oz carrot, diced                                                                                                                                               1.5 oz green beans, cut into 1” pieces                                                                                                               1 0z Canadian or back bacon, slivered                                                                                    seasonings to taste: salt, pepper, dried thyme, dried sage                                                                    Per serving: 1 tsp grated Parmesan cheese + generous sprinkling of parsley

Bring the broth to a simmer and cook the noodles until almost tender. If the chicken is raw, throw it in the pot to cook. Add the beans, carrot, green beans, Canadian bacon and seasonings. When heated through, ladle into bowls and top with the cheese and parsley. Yum. Yum.

Autumn Antidote

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Some people find November to be dreary.  Indeed, here in New Hampshire, the eleventh month is on average the cloudiest. This causes some people to over-eat: sort of pre-hibernation mode.  DO NOT [yes, I know I’m shouting] fall into this mindset as it will derail any hopes you have of looking slimmer for the holidays. Instead, eat hearty, savory, flavorful food and perk yourself up that way.  Stay the course.

Ham Bake:  286 calories  7.2 g fat  1.9 g fiber  15.5 g protein  35 g carbs  282 mg Calcium   GFham-souffle

1 two-oz egg                                                                                                                                                                      ¼ oz 3 % fat ham from the deli, minced                                                                                                           1 Tbsp reduced fat ricotta                                                                                                                                     1 tsp Parmesan cheese, grated                                                                                                                        large pinch of crumbled sage + salt & pepper to taste                                                                                     2 oz unsweetened applesauce                                                                                                                    blackish coffee, blackish tea, or lemon in hot water                                                                                   5-6 oz smoothie or natural apple cider

Spritz a ramekin with non-stick spray and set the toaster oven to 350 degrees F. Vigorously whisk the egg, ham, cheeses, and seasonings and pour into ramekin. Bake 15-17 minutes until puffed, not until golden. Portion the fruit, pour the beverages and this will surely be a good day.

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.

No Time

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Got no time at all for dieting? Your life is so hectic that all you can do is grab fast food on the run? Hold it right there, my friend: we’re going to put the FAST in Fasting. The Fasting Lifestyle has something for everyone and today’s menus go on the plate in no time flat. Any more excuses?

Dutch Breakfast 290 calories   8 g fat  3.8 g fiber    16 g protein  36 g carbs    210 mg Calcium GF – if using GF bread   This meal is inspired by a breakfast I enjoyed in Amsterdam in 1969. That was served in a hotel restaurant, but you can pull this together in no time at home, using ingredients straight out of the ‘fridge.Dutch b-fast, h-b egg

one 2-oz egg, hard-boiled or coddled HINT: the hardboiled egg can be made days before ½ oz ham, low-fat from the deli                                                                                                                      ½ of an Arnold Multi-grain Sandwich Thin [50 cal] OR ½ slice 70-cal multi-grain bread [35 cal] OR one “Holland Rusk” [35 cal]                                                                                                                1/4 oz [1/2” cube] Jarlsberg cheese [if you used less bread, you could have more cheese]                         2 oz melon or apple or pear OR a mixed fruit cup                                                                                              4 oz fruit smoothie or green smoothie or unpasturized apple cider                                                   blackish coffee or blackish tea or lemon in hot water

Warm the ham in a skillet, toast the bread, brew your beverage, slice the fruit, cube the cheese. Prepare the smoothie or take the other half of the smoothie recipe from ‘fridge and shake it to mix.

Baltic Bake:  280 cal    5.5 g fat    6.6 g fiber   11 g protein   29 g carbs    75.5 mg Calcium GF Believe it or not, this is from the book Two Fat Ladies Obsessions. The meal has wonderful Eastern European flavors and is so simple to prepare that I assembled it in 16 minutes!!baltic-bake-in-pasta-bowl

1.5 low-fat hot dogs [I like Hebrew National reduced-fat]                                                                                ½ cup canned or bagged or fresh sauerkraut, drained;  reserve some juice                                                                                                   ¼ c pickled beets, drained                                                                                                                                            ¼ c sliced onions                                                                                                                                                    ½ tsp horseradish                                                                                                                                                    2 Tbsp white beans, rinsed and drained

Put the hot dogs [frozen or thawed] and onions in a saucepan with a little water or some juice from the sauerkraut. Heat until the dogs are cooked and most of the liquid is evaporated. Remove the dogs and add remaining ingredients to the pan to heat. Cut the hot dogs into 5-6 pieces and put them back in the pan until all ingredients are heated through.

Boo!

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How this Fast Diet Lifestyle works: Eat these meals tomorrow. On another day this week, eat the meals from another post.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.

OK, let’s have some fun with food for Hallowe’en.  Since it is a Fast Day, we won’t eat the candy [you may have some tomorrow], but here are some meals in holiday colors and in keeping with the calories and protein of our Fasting Lifestyle.

Sweet Potato Black Bean Hash:  284 calories  5.6 g fat   7.6 g fiber    18.1 g protein   43.3 g carbs  278.3 mg Calcium   GF  PB   Old friend and fellow bell-ringer Jane Winslow proposed this breakfast and she was right: it is really good.sweet-potatoblack-bean-bake½ c. diced sweet potatoes                                                                                                                                     2 Tbsp yellow onion, diced                                                                                                                                 ¼ red pepper, sliced                                                                                                                                             salt & pepper  +  ¾ tsp paprika  +  ¼ tsp cumin                                                                                                     ½ cup spinach roughly chopped                                                                                                                           ½ c. [3 oz] black beans, rinsed and drained if canned                                                                              one 2-oz egg

Spritz olive oil on medium heat in a large pan. Add sweet potatoes, onion, red pepper, seasonings, and a little water. Cook for 10 minutes, occasionally stirring. Add spinach and cook for an additional five minutes. Lastly, add the black beans and stir until all ingredients are well-blended. HINT: prep this far the night before. Heat before topping with a poached or fried egg. 

Sausage-Stuffed Squash: 286 calories   6 g fat   7.4 g fiber   19 g protein   35.5 g carbs   274 mg Calcium PB GF I always liked the idea of eating Hallowe’en dinner out of a pumpkin, ‘tho I never tried it. Here the vessel is a small winter squash, filled with soy-based sausage stuffing.sausage-stuffed-squash

½ of a 4” diameter winter squash, halved, seeds removed, and baked                                                  2 Boca brand breakfast sausage                                                                                                                         ¼ cup sauce for pasta puttenesca [tomato sauce with black olives and anchovies]                           2 Tbsp low-fat ricotta                                                                                                                                               ½ oz mozzerella cheese, grated  or non-dairy cheese, if you prefer

Clean the seeds out of your squash half and bake cut-side down in a 375 degree oven for 30 minutes or until flesh is soft. HINT: this can be done the day before or hours before. Chop the sausages and combine with the sauce and ricotta. Spoon into the squash bowl and top with the grated cheese. Heat at 350 for about 25 minutes to warm it all.

 

 

 

Something Meaty

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How this Fast Diet Lifestyle works: Eat these meals tomorrow. On another day this week, eat the meals from another post.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.

“Isn’t dieting all about eating salads?! Yuck. Rabbit food.”  Sound like anyone you know? Someone who puts off improving their health out of fear of having to eat a steady diet of vegetables? Yes, vegetables and fruits are important components of a balanced eating plan.  But the Fasting Lifestyle includes lots of foods. Today, we emphasize menus with good meaty taste.

Ham & Cheese ScrOmelette    309 calories   10.1 g fat    1.9 g fiber     15.8 g. protein   29 g carbs 197 mg Calcium      GF     You can prepare this as an omelette or as scrambled eggs. Either way, its a winner.  We love the way this tastes!ham-cheese-scromlette-w-applesauce

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 into a jar with a lid and put it in the ‘fridge for next week.                                                                                           ¼ oz Jarlsberg cheese                            salt, pepper, herbs to taste                                                                                                                 ¼ oz ham [I calculated the fat and calories for this recipe based on left-over roast ham. If you use 3% fat ham, you will lower both those values]                                                                              1 and ½ oz applesauce                                                                                                                                  blackish coffee or blackish tea or lemon in hot water                                                                                  5-6 oz fruit smoothie or green smoothie

Spritz a little non-stick spray in a pan and warm it.  Put the ham into the hot sauté pan to warm it briefly, then add the eggs and cheese. Scramble together [or cook like an omelette] until the way you like it. Plate with the fruit, warm your beverage, shake the smoothie. Good.

Bison Burger Dinner: 260 calories       GF         Rather than my telling you what to eat with your burger, I’ll give you options. Use any good veg from your ‘frige, garden or freezer.bison-burger-w-carrots-beets

one 4-oz bison burger 124 calories 2 g fat o g fiber 25 g protein o g carb                                                 ½ oz mushrooms       8 calories o.1 g fat o.3 g fiber o.2 g protein 2 g carb                                                         1 tsp curried catsup   8 calories o.1 g fat o g fiber o.1 protein 2 g carbs

Side vegetables: your choice to total up to 120 calories                                                                                2 oz cooked beets   24 calories   o.2 g fat  1.6 g fiber  1 g protein  5.4 g carbs  5.4 mg Calcium       2 oz carrots    23 calories   0.1 g fat   1.6 g fiber   0.6 g protein   5.4 g carbs    18.4 g Calcium             1/3 c. baked beans   79 calories  0.3 g fat  3.4 g fiber  4 g protein  18 g carbs   29 mg Calcium       2 oz broccoli     20 calories   o.2 g fat   1.4 g fiber   1.6 g protein   3.8 g carbs    26 mg Calcium      2 oz green beans  18 calories  0.2 g fat  2 g fiber   1.0 g protein   4 g carbs    21 mg Calcium          2 oz peas    44 calories      0.2 g fat      3.2 g fiber      8 g protein    8 g carbs     13.6 mg Calcium

Sprinkle a small, hot skillet with Kosher salt. Put the burger on the salt and turn down the heat to medium-low. Cook one 4 oz bison burger on one side for about 3 minutes. Flip it and cook until done as well as you’d like.  Put on a plate to stay warm. Sides: Add some water to the pan and stir/ cook the mushrooms until soft.  Meanwhile prepare your vegetables.  To serve, put the ketchup on the burger, top with mushrooms. Arrange those colorful sides on the plate and get ready for some good eating.

Something Fishy

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There are so many different, delicious ways to eat seafood, yet it amazes me that there are those who prefer not to eat the denizens of the waters.  Fish and shellfish have lots of protein while being low in calories. Steamed, broiled, baked, stewed: you don’t have to be a pescatarian to enjoy the benefits. The Fasting Lifestyle goes far beyond the can of tuna.    Want to see what the scientists say about intermittent fasting? Read this:   http://www.lift-heavy.com/intermittent-fasting/

Smoked Salmon Bake 292 calories   8.0 g fat   1.9 g fiber   15.2 g protein   44.6 g carbs   223.2 mg Calcium   PB   GF Gosh this is good. You must try it!smoked-salmon-bake

1 two-ounce egg                                                                                                                                                            ¼ oz smoked salmon, crumbled into pieces                                                                                                  2 Tbsp scallions, green & white parts, diced or sliced                                                                                        2-3 tsp chopped parsley                                                                                                                                         1 Tbsp chevre [goat cheese]                                                                                                                                      ¼ cup blueberries                                                                                                                                             blackish coffee or blackish tea or lemon in hot water                                                                                                                     5-6 oz fruit smoothie, green smoothie or natural apple cider

Put the scallions and parsley into a heat-proof ramekin. Microwave for 30 seconds. Add the salmon. HINT: I did this the night before. Beat the goat cheese and egg together until the cheese breaks up into tiny lumps. Pour into ramekin and stir all together to mix. Bake at 350 degrees for 12 minutes, depending on how you like your eggs. Brew your beverage; dish the fruit; shake that smoothie; love that breakfast.

Fish Curry:  250 calories      1.6 g fat     8 g fiber      18.5 g protein     31 g carbs     72 mg Calcium   PB  GF    Based on Craig Claibourne’s “Anything Curry,” this is a meal we have enjoyed for years.Fish Curry w: brown rice

curry sauce [makes 3 cups sauce. you need 3/4 cup for tonight’s dinner]:   HINT: Prep the sauce any time you have an extra half hour in the kitchen.  Freeze it in 3/4 cup portions.                                         1 cup onion, chopped                                                                                                                                                                          1 clove garlic, minced                                                                                                                                           1/2 cup celery, chopped                                                                                                                                          1 cup apple, peeled, and diced OR use unsweetened applesauce                                                           1-2 Tablespoons Indian curry powder                                                                                                                       3/4 tsp dry mustard                                                                                                                                                 1 bay leaf                                                                                                                                                                       3 cups fish stock                                                                                                                                                     1/2 cup water                                                                                                                                                     Spritz a sauce pan twice with cooking oil and add 2 Tbsp water. Saute the onion, garlic, celery, and apple until soft.  Sprinkle the curry and mustard on top.  Stir in the bay leaf,  broth, and water.  Let cook  until it measures 3 cups. Remove the bay leaf.  Measure out 3/4 cup for this recipe, then cool and freeze the remainder.

now complete the curry:                                                                                                                                                      1 oz carrot rounds                                                                                                                                                   1/2 cup cauliflower florets                                                                                                                                 2.5 oz cooked fish                                                                                                                                                     3 Tbsp peas                                                                                                                                                             1/4 cup  cooked brown rice  OR  boiled yellow lentils                                                                      garnish:   1/4 cup diced tomatoes   +   ¼ cup diced cucumbers

First, boil the rice or lentils. HINT: If using lentils, check the package for cooking time and plan ahead. Boil extra and freeze the remainder for next time you have this meal. Steam or boil the carrots and cauliflower. Warm the sauce [if frozen], add the fish, peas, cooked carrots and cauliflower. Plate with the rice or lentils, and top with tomatoes and cucumbers.

 

St Luke’s Summer

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In England it was so typical to enjoy a brief spell of warm weather around October 18th [the Feast of Saint Luke] that it became known as ‘St. Luke’s little summer.’  We can enjoy the mild weather and eat well to celebrate the days before Autumn asserts itself.

Smoked Sausage ScrOmelette: 299 calories    9.5 g fat   1.7 g fiber    16.6 g protein   33 g carbs 216.4 mg Calcium   GF   Having been gifted with the Dakin sausage, we decided to make it a breakfast. The sausage adds a nice smokey Autumnal flavor to the eggs.  If substututing another sausage, know that the Dakin sausage has 30 calories per ounce.smoked-sausage-scromlette

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 three 2-oz eggs into a jar with a lid and put it in the ‘fridge for next week.                                    1/2 oz Dakin Farm cob-smoked chicken sausage, diced                                                                                  1.5 tsp oregano and parsley, chopped                                                                                                               1 oz apple                                                                                                                                                        blackish coffee or blackish tea or lemon in hot water                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     5-6 oz green smoothie or fruit smoothie or unpasturized apple cider

Heat a well-seasoned cast iron or non-stick pan and spritz it with oil or cooking spray. Add the prepared sausage and stir to heat . Whisk the eggs with the herbs and a grind of pepper and pour into the pan, stirring to incorporate the sausage. Cook to your favorite degree of doneness. Slice the fruit, pour your beverages and off you go.

Asparagus Soup     242 calories        10.7 g fat        7 g fiber      16.3 g protein      33 carb   PB     This fabulous soup is from Salute to Healthy Cooking and we have been loving it for years. Despite its rich taste, it is very low in calories and fat. HINT: the recipe makes enough for 6 servings. Freezes very well for easy meals later. I serve it here with Finn Crisp crackers covered with melted cheese. If you want to eliminate them, go ahead.asparagus soup

One and a half pounds asparagus                                                                                                                  ½ c onion, roughly chopped                                                                                                                                      1 cup potato in 1 “ dice                                                                                                                                            5 cups chicken stock                                                                                                                                             4 oz raw chicken breast cut into 4 pieces                                                                                                            salt & pepper                                                                                                                                                        per serving:      1 ½ tps Boursin cheese         4 pieces of Finn Crisp crackers                                                   ½ oz Swiss cheese [1 deli slice]

Snap off the woody ends of the asparagus and cut spears roughly in half. Pour the chicken stock into a sauce pan. Add the onion and asparagus. Place the chicken on top of the vegetables so that it will steam/poach while the asparagus is cooking. Bring the liquid to a simmer and put on a lid. Remove the chicken when it is cooked and put it in the blender. When the vegetables are cooked, remove them and put in the blender. Cook the potato in the pot and cook until soft. Pour the stock and the potatoes into the blender with everything else. Blend until smooth. Return to the pan and season to taste. Cool and divide into 3 portions [or 6 portions if you are serving one] for the freezer.

To serve, thaw the soup and warm it gently [if frozen]. Adjust seasonings. Cut the slice of cheese into 4 strips, 4” x 2”, and put a portion on each cracker. Warm in the oven until cheese melts. Delicious in any season.

Ides of October

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To the Romans, the 3 days at the middle of any month were called the Ides.  All anyone thinks about are the infamous ‘Ides of March’ against which Julius Caesar was warned.  There is nothing sinister about the middle of October, so let’s eat [up to 600 calories], drink [lots of water], and be merry about our anticipated weight loss for tomorrow.

Red White and Blue       295 calories      1.4 g fat       3.8 g fiber     20 g protein           45 g carbs 504 mg Calcium      PG GF— if using GF bread      Ricotta is higher in protein and Calcium than cottage cheese, but you could substitute that if you wish.Red White & blue

½ cup fat-free ricotta                                                                                                                                                   ¼ cup blueberries, fresh or frozen [if frozen, keep frozen until ready to use]                                                    ½ cup sliced strawberries, fresh or frozen [after slicing, put into a strainer to let the juices drain]                                                                                                                                                                                       1 slice of 70-calorie multi-grain bread [Nature’s Own] cut into a star with the largest cookie cutter that will fit the bread                                                                                                                             large pinch of cinnamon sugar                                                                                                             blackish coffee or blackish tea or lemon in hot water                                                                                            5-6 oz fruit smoothie, green smoothie or natural apple cider

Cut your slice of bread with the star cookie cutter, freezing the scraps for use in Crab Cakes or Stuffed Clams or Crab-Stuffed Flounder. Sprinkle the bread with a small pinch of cinnamon sugar and toast it. Measure the ricotta onto your plate. Put the fruit on top. [I do not recommend stirring the fruit into the cheese, since it will ‘stain’ the cheese.] Top with a small pinch of cinnamon sugar and plate with the toast. Pour the hot beverage and the smoothie.

Lobster Thermador:    269 calories     13.4 g fat     5.5 g fiber       29 g protein     18.4 g carbs 130.5 mg Calcium    PB GF     Lobster is wonderful for the Fasting Lifestyle, whether you get it pre-cooked or raw. The damage comes when it is slathered in butter. I think that butter masks the clean, pure taste of the lobster, so I haven’t dunked my lovely crustacean in it for years. This recipe is so elegant yet lacks calories to such an extent that I have added a very French dessert course:  peaches and raspberries.Lobster Thermador

¾ cup lobster, cooked and cut into chunks                                                                                                      1 Tbsp heavy cream 2 Tbsp bechamel sauce [see: 1789, posted on July 13, 2016. I always keep béchamel sauce on hand, frozen in small amounts.]                                                                                  ½ tsp Dijon mustard                                                                                                                                                             flat-leaved parsley, chopped, for garnish                                                                                                         3 oz green beans                                                                                                                                            dessert: 1 oz raspberries  +  2 oz peaches, fresh or frozen, cut into cubes

Stir together the cream, bechamel, and mustard. Lightly fold in the lobster. Heap into a ramekin, sprinkle on the parsley, and heat at 350 degrees for 15 minutes. Cook the beans and put the fruits in a lovely bowl for dessert.

Canadian Thanksgiving

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This event occurs on the second Monday of October, roughly around Columbus Day in the USA. Can you Fast and still Feast?  Let’s live it up with our Canadian neighbors while keeping our calories down. Here’s how:

French Toast   294 calories   6.7 g fat   3.2 g fiber   13.5 g protein   31 g carbs   260 mg Calcium HINT: This recipe makes French Toast for 2 people or two breakfasts. If serving one, prepare all the toast, but put the rest in a bag in the freezer for a really fast breakfast later.french-toast-maple-leafs

4+ slices 70-cal whole grain bread — When the bread has been cut to shape, there should be 4 ounces of bread      For today, I cut them out with a maple leaf cookie cutter                                                    one 2-oz egg                                                                                                                                                                    2 Tbsp fat-free milk                                                                                                                                                 per person: 1 oz strawberries, fresh or unsweetened frozen                                                                        1 and ½ tsp maple syrup         [the REAL kind]                                                                                                                                        one 60-cal sausage I like Al Fresco brand chicken sage breakfast links                                       nearly black coffee or tea or lemon in hot water                                                                                          3 oz green or fruit smoothie or natural apple cider

THE NIGHT BEFORE: Whisk the egg and milk together. Cut the pieces of bread into appropriate shapes using a cookie cutter. [This step is important for the calorie count to come out right, so don’t skip it even if it seems too much like ‘crafty food.’ The bread that is left over can be fed to the birds or saved to make Stuffed Clams] Put the bread into a pan with a rim which is just big enough for the bread pieces. Pour the egg/milk mixture over the bread, making sure it is all wetted. Let stand OVERNIGHT. Also combine the strawberries and syrup.                                                                                                                                                               THE NEXT MORNING, cook the batter-soaked bread in a hot non-stick pan with a spritz of non-stick spray. Cook until browned on both sides. NOW PUT 1/2 OF THE PIECES ASIDE TO COOL. PUT INTO A BAG AND FREEZE THEM FOR A LATER DATE. Cook the sausage, too. Mash the berries a bit and add the maple syrup. Warm the mixture a little and smear onto the plated toast. Enjoy with the sausage, hot beverage of choice, and smoothie.

Turkey Dinner:   Go to the holiday table armed with the facts. I’m not going to tell you what to eat, but I will provide you with some nutritional facts for common foods:chicken-dinner-for-2

4 oz turkey breast, roasted, skinless: 153 calories                                                                                           ½ cup green beans:        21 calories                                                                                                                            ½ cup breadcrumb stuffing:       176 calories                                                                                                                                    ½ cup peas:         62 calories                                                                                                                                          ¼ cup mashed potatoes:         59 calories                                                                                                              2 Tbsp gravy:        16 calories                                                                                                                     pumpkin pie, 1/8th of a 9” pie:       316 calories                                                                                                                             The meal on the left in the photo has 206 calories.   The meal on the right, with stuffing, has 382 calories.  Eat as your conscience tells you, or have a real Fast Day tomorrow.

 

East & West

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How this Fast Diet Lifestyle works: Eat these meals tomorrow. On another day this week, eat the meals from another post.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.

To divide the world into “East” and “West” is a Euro-centric construct, based on where you happen to be standing [or where you were born].  I raise the issue to get us thinking about variety in our diet: Asian food? European food? Together on the same day — why not? The Fasting Lifestyle embraces lots of cuisines.  Enjoy your food, enjoy the world, enjoy Fasting.

Ratatouille ScrOmelette   285 calories   9.4 g fat   2.8 g fiber    18.1 g protein   31 g carbs   297 mg Calcium PB GF, if using GF bread or no bread    This is one of my favorites!Mediterreanian ScrOmelette

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                                                                                                           1/4 cup Mediterranean Vegetables, drained + chopped                                                                           1/4 oz mozzerella cheese, grated                                                                                                                        ¼ slice multi-grain 70-calorie bread OR 1/4 Arnold Multigrain Sandwich Thin                            blackish coffee or blackish tea or lemon in hot water                                                                                5-6 oz green smoothie or fruit smoothie or unpasturized apple cider

HINT: the night before, thaw the Mediterranean Vegetables which we prepared June 1st “Because Its June!” Heat a cast iron or non-stick pan and spritz it with oil or cooking spray. Add the prepared vegetables and stir to heat . Whisk the eggs and pour into the pan, stirring to incorporate the vegetables. Cook to your favorite degree of doneness. Sprinkle the cheese on top while still warm or add to the eggs while still cooking. Dish up the fruit, toast the bread, brew your hot beverage, and pour the smoothie.

Shrimp Spring Rolls   281 calories   6.5 g fat   4.5 g fiber   22.4 g protein   29.4 g carbs   126 mg Calcium   GF    PB                           This is the same recipe as the Shrimp with UdonNoodles but without the noodles. The Spring Roll wrappers look like 8” disks of opaque plastic, but after soaking for 10-15 seconds in water, they become clear and very pliant. If you are not accustomed to wrapping spring rolls or egg rolls, you might want to practice using wonton wrappers which are easier to manipulate.Shrimp Spring Rolls

3 oz raw shrimp, cut in half across the body                                                                                                         2 oz carrot, peeled and sliced into thin coins                                                                                                 2 oz green cabbage                                                                                                                                                  1 1/2 tsp soy sauce.                                                                                                                                                              1 tsp olive oil                                                                                                                                                              1 oz chopped green onion                                                                                                                                      2 oz broccoli, steamed                                                                                                                                                                Thai hot chili sauce                                                                                                                                                 3 eight-inch Spring Roll wrappers             

Chop and prepare all the ingredients and put them in small dishes near the stove-top. Heat a cast iron skillet or wok until hot and add the oil. When it is hot, add the carrot and cabbage. Stirfry for 3 minutes on heat high enough to keep the vegetables sizzling. If the pan becomes dry, add some water. This is supposed to be a no-no in stir-frying, but we are cutting down on oil, OK? Add the shrimp and stirfry about 1 minute, until it is cooked. Add the scallion or cooked broccoli and soy sauce. Stirfry a bit longer until all is mixed and warm. Take off the heat. Remove the cooked mixture to a bowl. [if you want to, run it briefly through the food processor. This step is optional but it can make the mixture easier to roll.] Wipe out the pan and put a mere film of oil on it. Turn on the heat to medium-low.

Put a pie plate of warm water on the counter. Add one of the spring roll wrappers. When it is clear, remove it and lay it flat on a dish towel. Spoon 1/3 of the mixture onto the wrapper. Roll up a bit, then fold in the sides, then finish rolling. Put the roll in the warm pan. Repeat with the other rolls.    In the pan, turn the rolls until they are warm and slightly browned.   Serve with a dollop of hot sauce.