Lifestyle

In the Hanukkah Tradition

~ me ~ Leave a comment

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.

This year Hanukkah, the Festival of Lights, is observed December 24 to January 1.  I hope no one will think it ‘cultural appropriation’ if I suggest some meals in the Hanukkah Tradition which also conform with the Fasting Lifestyle.   Hanukkah celebrates the struggles of the People of Israel to over-throw the domination of outsiders.  Many recipes contain a lot of oil to remember how one-day’s worth of sacred oil miraculously burned for 8 days. Sorry, we won’t be eating Potato Latkes today.  Other foods recall how the brave and wily Judith lulled the enemy general Holofernes into drunkenness with her salty cheese and strong wine.  Then she cut off his head, defeating his whole army. Thanks to friend Carol for her editing help.

Bleu Cheese ScrOmelette:   281 calories  10.7 g fat   0.6 g fiber   18.5 g protein  19.6 g carbs 281.4 mg Calcium    GF PB     Since eggs are pareve, you can eat them with cheese.bleu-cheese-omelette-w-s-bs

++  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. ++++    3/8 oz bleu cheese [yes, you can get Kosher bleu cheese]    ++++ 1 Tbsp fat-free cottage cheese ++++    3 oz strawberries OR applesauce, unsweetened  ++++  3 oz fruit or green smoothie or          apple cider   ++++    blackish coffee or blackish tea  ++

Mash the cheeses together with a fork or the back of a spoon. Whisk the eggs and put into a hot pan spritzed with cooking spray. Once the bottom of the eggs are set, dab on the cheese, fold and plate. Portion the applesauce, brew beverage, blend the smoothie or take it from the ‘fridge and shake it before serving. Mmm-yummy!

Salmon Roasted with Tomatoes and Parmesan: 288 calories   14.5 g fat    2.9 g fiber   27.5 g protein   7.9 g carbs   268 mg Calcium      PB GF          One of the earliest meals we made when starting the Fast Diet, this recipe hails from the Fast Diet book in a slightly altered form. Salmon is popular at Hanukkah and this is a fine way to prepare it.Roasted salmon w: yellow tomatoes & peas

4 oz salmon                                                                                                                                                             10 cherry tomatoes [5 oz]                                                                                                                                      1/2 cup peas OR ½ cup green beans OR 2 oz sugar snap peas                                                                                   seasonings to taste                                                                                                                                                  1 Tbsp grated Parmesan cheese

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.  Put the grated cheese on top and bake at 400 degrees for 10 minutes. Meanwhile steam the green vegetables. So easy. 

Boxing Day

~ me ~ Leave a comment

In Old England, Dec 26 was one of the four Rent Days of the year. You had to report in person to your liege lord and pay in cash or in kind.  Well, the holidays are over and now it is time for us to pay the piper.  Did the bathroom scale tell you that it is finally time to get healthy? If so, today is the day to begin the Fasting Lifestyle.

Holiday-After Breakfast   282 calories   6.3 g fat    2.3 g fiber    16 g. protein 37.7 g carb   216.7 mg Calcium          This is a simple breakfast for the day after a holiday, using a few left-overs from the dinner table or freezer. We usually enjoy Yorkshire Pudding at Christmas, so it is easy to make an extra batch: some for the freezer and some for the next day.  Boil your egg the night before or poach it in the morning.  If your Christmas included ham or turkey or beef, those become part of breakfast too.  Or serve one Applegate sausage per person.                                                  

The Yorkshire Pudd recipe is from the King Arthur Flour 200th Anniversary Cookbook. HINT: make the batter the night before to save time in the morning.                                                 Yorkshire. Pudding batter:                 one 2-oz egg                      1 cup flour            ½ tsp salt                       ½ cup water                          ½ cup fat-free milk                                                                                           Mix all the ingredients together and let the batter stand at room temp for 30-60 minutes or in ‘fridge overnight. You will need 1/3 cup of the batter per person. HINT: The remainder can be frozen in 1 cup or 1/3 cup batches for future meals. When it is time to use the batter, beat it with a rotary beater until it is frothy.                                                                                    For the breakfast:  1 two-oz egg, hardboiled                                                                                                   ¾ oz ham OR beef OR turkey OR sausage                                                                                                       ¼ cup Yorkshire Pudding batter with added herbs. HINT: This batter is left over from before and you put some in the freezer. Add a pinch of thyme and a pinch of basil.                  2 oz pineapple OR ¼ cup mixed berries                                                                                                       pinch of chopped mint leaves                                                                                                                           5-6 oz fruit smoothie or natural apple cider                                                                                                                                                                  blackish coffee or tea or lemon in hot water

Whip batter with a rotary beater. Pour batter into a mini-muffin pan, bake at 400 for 13 minutes. Warm the meat or not. Mix the fruit with the mint. Plate the meat, Yorkshire Pudding,  egg, and fruit. Brew your hot beverage, prepare your smoothie. Sit down and relax with your easy breakfast of left overs.

Soup       Take any of the soups or chilis which you prepared in the past few weeks or months, and thaw it for dinner. Asparagus: see ABCs of Soup Nov. 16.  Baked Bean: see ABCs of Soup Nov. 16.  Chicken Noodle: see ABCs of Soup Nov. 16.  Chili Non Carne: see Chilly Weather Dec. 16.   Venison Chili: see Chilly Weather Dec. 16.. Minestrone: see Mmmmmm Feb. 17.  Thai Butternut Squash Soup: see After Easter Mar.27.  Now is a great time to put your feet up and have an easy, satisfying meal.  Got family visiting?  Put out a soup smorgasbord and everybody will be fed well.       And while we’re talking about it,  read  “Soup Could Be the Secret To Slimming Down (No Cleanse Required)” and see why I’m sold on soup.   https://www.yahoo.com/beauty/soup-could-secret-slimming-down-220523163.html

French Cheeses

~ me ~ Leave a comment

We love cheese.  Often when people are thinking about dieting, they think of all the foods that will be off-limits.  Cheese, high in calories and saturated fats, is often the first to go. But in the Fasting Lifestyle, it is possible to enjoy cheese — in moderation of course.  Today’s menu features two fine French cheeses which are available and delicious.

Chevre/Spinach ScrOmelette: 289 calories      10.3 g fat      1.8 g fiber     18 g protein      29 g carbs      287.5 mg Calcium         PB GF Unbelievable how delicious this is! Wonderful rich flavors for days when the sun barely gets up in time for breakfast.chevrespinach-scromelette

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.                                                                                1 Tbsp chevre cheese                                                                                                                                                 3 Tbsp cooked spinach [HINT: I try to keep small containers of cooked spinach in the freezer. Very handy]                                                                                                                                                               pinch lemon dill seasonings + salt + pepper                                                                                                  2 oz applesauce, unsweetened                                                                                                                                     3 oz fruit smoothie or natural apple cider                                                                                                          blackish coffee or tea or lemon in hot water

Strain and squeeze the spinach to get all the water out. Chop the spinach. Mix the spinach and chevre with the seasonings in a medium-sized bowl. Whisk the eggs into the spinach/chevre and keep whisking until it is all mixed. Cook as you would for scrambled eggs in a lightly-spritzed pan. Portion the applesauce [unless you did this the night before], prep the hot beverage, shake or blend the smoothie and enjoy a really flavorful breakfast

Beet & Bleu Cheese Salad 288 calories   11 g fat   5.3 g fiber   13.7 g protein    19.5 g carb   212 mg Calcium    PB  GF      This recipe takes me back to an old restaurant 2 blocks north of Nôtre Dame in Paris. Dinner at Au Bougnat was a treat and eating this meal evokes fond memories.Beet & Bleu Cheese Salad

2.5 oz beets, cooked, skinned, sliced or cubed, cooled                                                                                1 and 1/4 oz bleu cheese, cubed or crumbled                                                                                                 1.5 oz tomato, sliced or cubed                                                                                                                          3.5 walnut halves [or use slivered almonds if you don’t eat walnuts]                                                       1 oz white beans, rinsed and drained if using canned                                                                             2.5 c. salad greens                                                                                                                                       Dressing: 3/4 tsp olive oil + 3/4 tsp balsamic vinegar                                                                        garnishes: pansy, chive, or nastursum flowers; scallions

Assemble and prep all vegetable ingredients. Whisk oil and vinegar in a wide bowl. Put greens in the bowl and toss. Place in serving bowl and arrange the other ingredients on top. Add a few garnishes. Voila! A beautiful meal.

Granny Food

~ me ~ Leave a comment

Both of my grandmothers lived to ripe old ages, and I intend to as well.  Part of my plan is to stick with the Fast Diet.  The benefits of the Fasting Lifestyle include: weight management; lower risk of heart disease; lower risk of diabetes and certain cancers; giving the body a chance to rest; and the growth of new brain cells. I know that my grandmothers did not eat the menu which I propose for today, but the breakfast does contain ‘Granny Smith’ apples!                    Read this article if you think that skipping a meal is the same as Fasting: Fasting vs. Meal Skipping: What’s the Difference and is it Safe?    http://www.cheatsheet.com/health-fitness/fasting-vs-meal-skipping-whats-the-difference-and-is-it-safe.html/

Gravlax & Grannies: 267 calories    3.9 g fat    2.4 g fiber    15.6 g protein     43 g carbs   199 mg Calcium       PG  GF   We enjoyed an appetizer at the Inn at Saint Peters:  their Smoked Trout with Apples. It occurred to me that this could be a fine breakfast for those who enjoy a savory/seafood taste in the a.m.   I substituted mackerel gravlax for the smoked trout, just because that was on hand, but it was a grey-brown instead of the lighter hue of the trout or the pink of a salmon.gravlax-apples

1 oz mackerel gravlax or 1 oz smoked trout or 1.5 oz smoked salmon                                                                       2 oz Granny Smith apple, thinly sliced; each slice cut into 1/2-moons                                                 ¼ c blueberries, with a couple of raspberries for fun                                                                                                                                        blackish coffee, blackish tea, or lemon in hot water                                                                                5-6 oz smoothie or natural apple cider

Slice the fish with the grain to create thin slices. Arrange the fish and apples in overlapping slices around the plate. HINT: I did this the night before, covered it with clingwrap and put it in the ‘fridge. So quick the next morning!! Brew your hot beverage, blend or shake your smoothie, dish out those healthy blueberries, and breakfast elegantly.

Mushroom Tart:    268 calories   10 g fat    3.2 g fiber   22.6 g protein   16.4 g carbs   241 mg Calcium PB GF – if you eliminate the Arnold Sandwich Thin or substitute 25 calories of GF bread    The Gunflint Lodge Cookbook supplied this recipe. Then, of course, I altered it to suit our requirements. But mostly, it is their’s!mushroom-tart

1 small clove garlic                                                                                                                                                ¼ cup leeks, white and/or green parts, sliced                                                                                                          6 oz mushrooms, cut into chunks or slices                                                                                                              2 Tbsp white wine                                                                                                                                              two 2-oz eggs                                                                                                                                                           1/4 cup fatfree milk                                                                                                                                                      ¼ cup Gruyère cheese, grated                                                                                                                           ½ cup lowfat cottage cheese, drained                                                                                                                 1 and ¼ oz carrots, cut as you wish                                                                                                                  ¼ Arnold Sandwich Thin

Saute/steam the leeks, garlic, and mushrooms in a little water until soft. Add the wine and cook uncovered until the liquid is nearly gone. Season with salt and pepper. Put the vegetables into a lightly-oil-spritzed baking dish, and cover with the Gruyère cheese. Whisk eggs, milk, and cottage cheese together and pour over everything in the baking dish. Bake at 375 degrees until the filling is set [knife stuck into center comes out clean]. Remove from oven and cool 15-20 minutes before eating. Prepare your carrots and slice the Sandwich Thin, toasting it if you wish.

Easy Does It

~ me ~ Leave a comment

You are in the middle of what for some is the Mad Dash to Christmas. So we will enjoy our Fasting Lifestyle with more easy to prepare yet delicious meals. Keep calm, take it easy, and continue to eat food that is good for you.

Ham & Mushroom ScrOmelette 279 calories   8.9 g fat   4.7 g fiber    17.6 g protein    21.6 g carbs 242 mg Calcium   GF if you eliminate the breadham-mushroom-scromlette

3 small eggs of which you will use 1 ½ eggs per person 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.                                                      1/2 oz mushrooms, chopped                     1/4 oz ham [from a roast; if you use 3%-fat ham from deli, the fat will be reduced]               1/4 cup raspberries OR 2 oz applesauce              1/2 slice 70-calorie whole-grain bread OR  ¼ of an Arnold Sandwich Thin [optional]         blackish coffee or tea or lemon with hot water                     nb: no smoothie today

Chop the ham and mushrooms and combine. HINT: I did this the night before. Heat a cast iron or non-stick pan and spritz it with oil or cooking spray. Add the ham/mushroom combo and stir to heat and cook the mushrooms, if raw. Whisk the eggs and pour into the pan, stirring to distribute the ham/mushrooms. Cook to your favorite degree of doneness. Dish up the fruit, toast the sandwich bread, brew your hot beverage. What a treat!

Antipasto with chicken   287 calories    11 g fat    5.3 g fiber     22.6 g protein   29 g carbs 208 mg Calcium    PB GF – if using GF bread or eliminating   This one is a keeper. Simple, off the shelf, pretty on the plate, good to eat. The photo shows enough for 2 people. Invite a guest who is Fasting, too, or use the remainder for lunch tomorrow.amtipasto-w-herbs

2 oz roasted red pepper, without oil [I roast my own, slice and freeze them]                            2 oz mozzerella, cut into ‘sticks’ [I buy blocks of mozzerells for slicing]                                        3 oz chicken breast, cooked                                                                                                                        5 oz tomato slices                                                                                                                                             3 oz whole green beans, steamed, drained, cooled                                                                              1 ½ oz marinated mushrooms                                                                                                                  1/3 c. garbanzo beans, drained if canned                                                                                               4 black olives, pitted and sliced                                                                                                                   3 slices pepperoni, chopped                                                                                                                         1 tsp flavored olive oil, salt, chopped fresh herbs                                                                                 ½ slice 70-calorie whole-grain bread per person

Prepare the ingredients and keep separate. Combine the garbanzoes with the chopped pepperoni. On a platter, arrange the ingredients in rows as shown in the photo. Suit your own artistic nature as to what goes where. Be liberal with the fresh herbs.

Chilly Weather

~ me ~ 1 Comment

As the weather becomes chilly, let’s opt for some chili!  One of the best things about stews and soups is that a batch makes a lot of servings.  When put into the freezer in serving-sized containers, they become almost an instant meal: no muss, no fuss. HINT: pull it out of the freezer and leave in on the counter to thaw. Ready when you need it. [Don’t get all anxious about bacteria while thawing: you do know that hot spices inhibit the growth of microbes.]

Chili non Carne:   PB   GF   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.                                                                                                                               1 cup serving =133 calories 0.7 g fat 6.3 g fiber 7.1 g protein 9.8 g carbs 70 mg Ca                                  1.5 cup serving =199 calories 1.1 g fat 9.1 g fiber 9.4 g protein 14.2 g carb 120 mg Ca                 HINT: This batch makes enough for 4 one-cup servings OR two 1.5 cup servings with 1 cup left over. Save the remaining chili for a lunch or check previous postings to see how we use it for breakfast.                                                                                                                                    For 1 cup chili served with cheese garnish and melon, as in photo: 276 calories 9.7 g fat 6.1 g fiber 13.3 g protein 19.4 g carbs 227 mg CalciumChili non carne w: melon

15 oz canned red beans, drained and rinsed                                                                                              16 oz canned tomatoes – in chunks or diced, not drained                                                                      1 cup chopped onion                                                                                                                                              1 green pepper, chopped                                                                                                                                     2-3 tsp chili powder, or more if you like it hotter                                                                                     ½ – 1 tsp ground cumin                                                                                                                                       per serving: 1 Tbsp cheddar cheese, grated, as a garnish    +        2 oz melon

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 or one and a half cups for dinner tonight with the grated cheese on top.

Venison Chili:    299 calories    3.8 g fat    10.4 g fiber   30 g protein   45.6 g carbs   146 mg Calcium   GF    HINT: This is enough for 2 one-cup servings. Save the remaining chili for another dinner later or invite a fellow-Faster for dinner.venison chili w: melon

6 oz ground venison                                                                                                                                                    16 oz canned tomatoes – in chunks or diced; drained, saving the liquid                                             1 clove garlic, chopped                                                                                                                                                1 cup red onion, chopped                                                                                                                                      1/2 cup green pepper, chopped                                                                                                                               3/4 cup canned red beans, drained and rinsed                                                                                                             2-4 tsp chili  +     ¾ tsp salt    +      ½ – 1 tsp ground cumin                                                                           per serving: a small slice of melon, as a garnish

Cook the venison, onion, garlic, and green pepper in some of the tomato juices until vegetables are tender. Add remaining ingredients and cook gently until the chili is hot throughout. Taste to see if it needs more seasoning. Serve one cup for dinner tonight with the melon on the side.

Peaceful

~ me ~ Leave a comment

The Christmas carols tell us that this is a peaceful time of year. It can be, if you plan ahead and have enough time to do all that needs to be done…  Well, let’s at least enjoy some simple, delicious, healthy food. Breathe deeply, give yourself time to eat slowly and enjoy the experience.  An oasis of peace for you in a busy day.

Wondering why you can’t just skip a few meals and get the same results as you would with the Fasting Lifestyle?  Read  Fasting vs. Meal Skipping: What’s the Difference and is it Safe?  by Christine Skopec       http://www.cheatsheet.com/health-fitness/fasting-vs-meal-skipping-whats-the-difference-and-is-it-safe.html/

 

Cheesy-Bake:  301 calories  7.7 g fat   3.7 g fiber   15 g protein   37.3 g carbs   308 mg Calcium PB GF This is the baked version of a cheese omelette that thinks that it is a cheese souffle! Delicious.cheesy-bake-w-apples-r-bs

One 2-oz egg                                                                                                                                                            ¼ oz cheddar cheese, grated                                                                                                                                1 Tbsp reduced fat ricotta cheese                                                                                                                       ¼ c raspberries [When I use frozen fruit, I portion it into its dish the night before, so it will be thawed by morning]                                                                                                                                        ½ oz apple, sliced                                                                                                                                                               blackish coffee or blackish tea or lemon juice & hot water,                                                                          5-6 oz fruit smoothie or natural apple cider

Spritz a ramekin with olive oil or non-stick spray. Set the toaster oven at 350 degrees. Stir the two cheeses together with a fork until blended and whisk with the egg. Without waiting, pour into the ramekin and bake for 12-15 minutes, until puffed and beginning to brown. Prepare the fruit and beverages and enjoy a cheesy start to your day.

Tuna Melt:       309 calories      18.5 g fat      2.9 g fiber      33 g protein   24.6 g carbs   300.5 mg Calcium PB GF – if using gf bread      Good to eat, easy to make, and don’t fret about those extra 9 calories. tuna-melt-copy

1 slice 70-calorie multi-grain bread   [I like Nature’s Own                                                                       1/2 of a 5-0z can of water-pack tuna, drained                                                                                                  1 Tbsp onion, finely chopped                                                                                                                              1 Tbsp celery, finely chopped                                                                                                                               1 pinch celery seed, salt, pepper                                                                                                                          1 and 1/2 tsp low fat or ‘made with olive oil’ commercial mayonnaise OR BECHAMEL               1 slice Swiss cheese, the deli kind                                                                                                                    1/2 cup romaine lettuce, shredded                                                                                                                     1 oz tomato, cubed                                                                                                                                                      1/2 tsp lemon juice & 1/2 tsp olive oil

Combine the tuna, onion, celery, celery seed, and mayo as you would for tuna salad. Toast the bread. Spread the tuna mixture over the bread and top it with the cheese. Toast or broil until cheese is melting. In a wide bowl, whisk the oil and lemon juice. Toss the lettuce and tomato with the dressing.  Relax and be peaceful while you dine.

Gimme a ‘C’

~ me ~ Leave a comment

A lot of good flavors have migrated North across our southern border and today’s menus feature some of them.  And they both begin with the letter ‘c’.  Here at the end of November, let us cheer for sunny tastes and give a cultural embrace to the peoples  who produced them. Fasting Lifestyle is diverse in its sources.

Carne-Green Chili ScrOmelette   289 calories   13.7 g fat   1.9 g fiber    13.6 g protein   18.6 g carbs   59 mg Calcium   GF   The directions below are for an omelette, or as the name ScrOmelette implies, you could scramble it all.carne-scramble

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.                                                                                   ½ ounce carne adavado [pork shoulder boiled with hot spices until it falls apart: make ahead and freeze for future use]                                                                                                                                ½ oz roasted green chilies, drained [Hatch brand is the best]                                                                  1 and 1/2 oz apple or unsweetened apple sauce                                                                                    black coffee or black tea or lemon in hot water                                                                                                5-6 oz green smoothie or fruit smoothie or unpasteurized cider

Whisk the eggs with seasonings to taste. Drain the chilis, if too liquidy, and stir with the carne. Put the eggs into a hot pan spritzed with cooking spray. Once the bottom of the eggs are set, sprinkle with carne and chilis, fold and plate. Slice or dish the fruit, brew beverage, blend the smoothie or take it from the ‘fridge and shake it before serving.

Cesar Salad:   233 calories   9 g fat  2.6 g fiber   24 g protein  4 g. carb   104 mg Calcium  GF Straight out of the Fast Diet book, with quantities changed a teensy bit. Delicious!Cesar Salad

1 and 1/4oz Canadian bacon  [that’s ‘back bacon’ to the Canadians]                                                                                                                                       3 oz chicken breast, left over from a roast or poached if raw                                                                    2 c chopped romaine or 2 c. mesclun                                                                                                                1 T grated Parmesan                                                                                                                                               1 tsp olive oil + ½ tsp lemon juice                                                                                                           Mexican oregano [Cesar Salad after all is of Mexican origin, not from Roman rulers]

Heat the bacon on a hot, ungreased griddle until it begins to brown. Remove and slice into strips. Cut chicken meat into strips or chunks, as you wish. Roughly chop or tear the romaine, if using. Whisk the oil and lemon juice in a salad bowl. Add the lettuce and toss to coat with the dressing. Plate the greens and sprinkle with the Parmesan cheese and oregano. Arrange the meat on top of the greens. Isn’t that a big meal?!

A Fasting Feast

~ me ~ Leave a comment

HERE IT IS! The first and the biggest diet-busting day of the Fall/Winter season: Thanksgiving.  Can you feast and Fast on the same day? YES you can.  Since this is an all-American feast day, we’ll start with a red, white, and blue breakfast.  Then, drink a lot of water and do not eat lunch: hold out for dinner. Dining away from home? You can still have some control over what you eat. We were invited to friends’ house for the feast and I’ll show you what I ate while gaining only a few tenths of a pound. And that included the chocolate pecan pie for dessert!                                                                                                              Go easy on the alcohol: current health recommendations are for 1-2 glasses per day for women; 2-3 for men. Where is it written that Thanksgiving means drunkenness?  Maybe you’ll be better able to diffuse the discussion of politics at the table…..

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]                                      1/4 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 or turkey! 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. Huzzah!

Dinner with Friends:  calories unknown                                                                                                                              What’s on the plate?  After surveying the buffet, I skipped the boiled potatoes and dinner rolls and opted instead for all the home-grown veggies of offer: [clockwise from 9 o’clock] beets, yellow beans, carrots, mashed turnips, and local-cranberry relish. There’s the turkey. And there’s the hostess’ special stuffing from her mother’s recipe, with gravy. Had seconds on the turkey, too!  Happy Thanksgiving to all of you.

a-fasting-feast

Relax

~ me ~ Leave a comment

The busy weeks of the holidays are ahead of us and you know what that means: hurrying to complete ever-longer lists; a little stress; ritual feasting; not a lot of time for planning a healthier you. The Fasting Lifestyle comes to the rescue! You can continue to Fast or you can begin to Fast starting now. By eating less on a Fast Day, you will have more time to chip away at that to-do list. By eating wholesome foods, you will have more energy and feel better about yourself.  Today’s menus are easy to prepare and satisfying to eat.

Still think it will be too difficult to stay on a healthy plan during the holidays? Read this: http://www.popsugar.com/fitness/How-Lose-Weight-Keep-Off-34888357

Bleu Cheese Bake: 292 calories   7.3 g fat    2.3 g fiber  14.3 g protein  37 g carbs  250.7 mg Calcium PB GF  Every time we eat this, we go ga-ga over how delicious it is!  Hope you agree.bleu-cheese-bake-w-r-b-applesauceyog

1 two-oz egg                                                                                                                                                                ¼ oz bleu cheese, crumbly rather than creamy                                                                                             1 Tbsp fatfree cottage cheese, drained                                                                                                           2 oz applesauce, unsweetened with 2-3 raspberries stirred into it                                                              5-6 oz green smoothie or fruit smoothie or natural apple cider                                                              Black-ish coffee, black-ish tea, OR lemon in hot water

Mash the cheeses together with a fork and whisk in the egg. Bake in a lightly-spritzed ramekin at 350 degrees until cooked through, about 12-15 minutes. Dish up the applesauce, pour the smoothie, pour your beverage.

Thai Butternut Squash Soup 260 calories GF PB   Found in the newspaper in Nova Scotia, this recipe makes a lot of delicious soup. Although it looks complicated, given the long ingredients list, the soup goes together quickly.  It freezes beautifully, so you can enjoy it again and again. Don’t forget to add 3 oz of chopped shrimp to each serving. HINT: makes 8 cups of soup. Save out one cup for dinner and freeze the rest in portion-sized servings.Thai butternut squash soup

2 Tbsp vegetable oil                                                                                                                                                     2 cups chopped onion                                                                                                                                                2 cloves garlic, chopped                                                                                                                                        1 tsp salt                                                                                                                                                                            1 Tbsp fresh ginger, peeled and grated                                                                                                            1 tsp Thai red curry paste, or more to taste                                                                                                    2.5 pounds butternut squash, peeled, seeded, and chopped [about 6 cups]                                              3 cups water or unsalted chicken broth                                                                                                            1 lime, zest and juice                                                                                                                                                  1 cup unsweetened coconut milk                                                                                                                      per serving: 3 oz chopped shrimp [raw or cooked – it will cook as the soup is heated]                   1/4 cup baby spinach cut as chiffonade [strips]

Heat oil in large soup pot over medium-low heat. Add onions, garlic, and salt. Cook about 10 minutes or until onions have softened. Stir in ginger and curry paste. Cook for a minute or two longer. Add squash and water/stock and bring to a boil. Reduce heat and simmer until squash is tender, about 15-20 minutes.

Zest and juice the lime. Put 1 tsp of zest and 1 tbsp juice in the pot. Save remaining zest and juice. When squash is tender, stir in coconut milk. Puree the soup in a blender or food processor until smooth.

Return to pot, reheat, adjust flavor with more lime juice and/or curry paste. For each serving, stir spinach and chopped shrimp into hot soup. Serve when spinach is just wilted.