Mexican Fasting menus

Fiesa!

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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. Simple way to lose weight and be healthier. Welcome to hereketoketo who is now Following.

In the plaza of the campus of University of New Mexico is a sculpture garden. The principal work, named “Fiesta Jarabe,” is by Luis Jimenez. Curiously, the work is labeled twice as “Fiesa Jarabe.” This caused much discussion and debate on campus — what did he mean? When asked, the artist shrugged and said, “I forgot to put in the ‘t’.” It is a vibrant work which has stirred controversy ever since 1996 when it was installed: to aggressive, too macho, too sensual, skin-tones too dark. The artist planned it that way. Jimenez’ work celebrates the life of every-day Mexicans and Mexican-Americans in his colors and themes. Sadly, in 2006, he was killed when part of a massive work fell on him in his studio.

The Day of the Dead is one of the biggest holidays in Mexico and it happens November 1st and 2nd. We will celebrate by eating tostadas. “Tostada” refers to both the ingredients [must include something fried, usually the tortilla at the base] and the finished meal itself. At breakfast, the tortilla is ‘fried’ in a dry pan. At dinner, purchased tostadas [fried tortillas] make for a splendid simple supper.

Tostada : 165 calories 6.7 g fat 2 g fiber 9.6 g protein 15 g carbs [14 g Complex] 72 mg Calcium  NB: The food values given above are for the egg bake and fruit only, not the optional beverages.  GF PB  Use some chili non carne to give this simple breakfast rich flavor. It will keep you going for hours.

one 6” corn tortilla [when you shop, be sure to get tortillas, which have 65 calories each — not wraps] one 2-oz egg 2 Tbsp chili non carne 1 Tbsp Monterey Jack or Cheddar cheese, grated   Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water   Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie  [88 calories]

Heat the toaster oven to 350F. 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. Coffee with cocoa powder completes the Mexican theme. A meal to wake up your mouth.

Tostada for Dinner: 253 calories 13 g fat 5.6 g fiber 10 g protein 25 g carbs 119 mg Calcium  PB GF  Purchased tostada shells were the inspiration for this quick and easy meal. We will definitely enjoy this again!

1 tostada shell [fried corn tortilla @ 85 calories each]** La Real brand 1/3 cup chili non carne  1½ Tbsp Guacamole* ½ oz Cheddar or Monterey Jack cheese, grated ½ cup Mexican Vegetable Pickles 

Warm the chili and grate the cheese. Plate the tostada and spread it with the guacamole. Spoon the chili on top and spread that to the edges. Sprinkle with the cheese and plate with the pickled vegetables. Ready in minutes, with minimal fuss.

*GUACAMOLE: makes 1 cup 1 Tbsp =17 calories   PB GF   From Rick Bayless, so you know it is authentic. 1 jalapeno pepper 1 cup diced tomatoes 1½ avocados 1/3 cup minced onion ¼ c chopped cilantro leaves salt + lime juice + crushed red pepper to taste

Place the jalepeno in a hot cast iron pan without any fat or oil and cook it on all sides until it blisters and turns black in places. Remove, cool, and cut off the stem end. Slice in half and remove the white ribs inside, along with most of the seeds. Chop the pepper roughly and put into a food processor with the tomatoes. Scoop the pulp out of the avocados and put it in the processor along with the remaining ingredients. Combine until just a little chunky. Taste for seasonings. Freezes nicely.

**NB: if you can’t get tostada shells in your local market, here’s how you can make them from corn tortillas: https://www.thespruceeats.com/baked-crisp-tostada-shells-479060

That Telegram

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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. Simple way to lose weight and be healthier.

In 1917, war was marching with heavy tread through Europe. In the USA, President Woodrow Wilson had problems on his southern border with Mexico. Wilson had been elected on the motto “He kept us out of war” due to his reluctance to enter into World War I. We were not at war with anyone but in 1848 the war with Mexico concluded and in 1854, the US bought land on the Mexican border to add to Arizona and New Mexico. Border relations were sometimes tense. In March of 1916, the revolutionary leader Pancho Villa lead a raid across the US border to capture weapons from an arsenal at Columbus, NM to promote his victory over a rival. Then came that telegram. It was sent from the German Foreign Minister to the German Ambassador in Mexico, in code. Intercepted by British Intelligence in January, 1917, the decryption was sent to Washington in late March. There it raised hackles and alarm bells as it was splashed across front pages from coast to coast. Herr Zimmermann had instructed his representative in Mexico to encourage the government to invade the US should Wilson enter the war on the side of the Allies. The quid pro quo? If Mexico would invade the US for us, then after we win the war, Germany will give you back land that the US took from you. That did it. Sentiment across the country switched overnight from non-involvement to pro-war and on April 6, 1917, the US entered the war.

A popular Mexican food gives its flavors to breakfast, while our dinner is named for the charismatic Pancho Villa himself. Here’s hoping for good relations between Mexico and the US.

Enchilada Bake:  140 calories 6 g fat 1.7 g fiber 15.3 g protein 12.5 g carbs [11 g Complex] 75 mg Calcium  NB: The food values shown are for the egg bake and the fruit, not for the optional beverages. PB GF  Since we enjoy enchiladas for dinner, why not have the same flavors at breakfast?

1 two-oz egg 1 Tbsp crushed tomatoes, slightly drained ½ tsp cornmeal ½ oz fresh green chili peppers, minced 1 Tbsp plain, non-fat yogurt ¼ oz chicken breast, cooked and chopped 1/8 oz Monterey Jack or Cheddar ¼ tsp oregano [preferably Mexican] pinch chili roja [red pepper flakes] 2 oz apple OR applesauce Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water  Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie  [88 calories]

Spritz a ramekin with non-stick spray and set the toaster oven to 350 degrees F. Put the cornmeal and minced chilis into an ungreased cast iron skillet and toast them over direct heat until cornmeal becomes darker in color and fragrent. Do not let the cornmeal burn or scorch. Remove from hot pan to a bowl. Into the ramekin, put the chicken and the cheese. Whisk together the egg, cornmeal, chilis, half of the yogurt, and seasonings, and pour over the eggs. Bake 12- 15 minutes while you portion the fruit and prepare the beverages. Top the eggs with the remaining dollop of yogurt.

Eggs Pancho Villa: 283 calories 9 g fat 6 g fiber 16 g protein 30 g carbs [29 g Complex] 157 mg Calcium  PB GF V  From La Cuisine magazine comes another eggs-for-dinner meal.  TIP: doubles easily.

3/4 cup garbanzo beans, canned, drained, rinsed ¼ cup chopped onions 1 clove garlic, chopped or pressed 1/3 cup crushed tomatoes 1 two-oz egg ¼ oz Swiss cheese, grated ground cumin + chili powder to taste

Cook the onions and garlic in the tomatoes until they are soft.  [HINT: this could be done in the microwave] Add some water if the tomatoes get too thick. Stir in the beans and the spices. Turn into an oven-proof dish about 4” wide. As you can see above, this works well for a small cast iron pan. Poach the egg and put it on the beans/tomatoes. Top with grated cheese and bake at 400 degrees F. for 3 minutes.