Stuffed

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.

When my sister and I were children at the table, and my mother would ask, “Would you like some more to eat?”, there were two answers which were not allowed. “I’m full” and “I’m stuffed.” It had to do with the inelegance of the phrasing. [The polite response was, “No, thank you.”]  Heck with that — today we will talk about meals that are ‘stuffed’ and will fill you up on a Fast Day.

Clam-Stuffed Mushrooms:   205 calories   6.4 g fat   4.3 g fiber  18.4 g protein   20.2 g carbs   98 mg Calcium    PB- if you don’t mindClam-Stuffed Mushrooms the meatballs in the stuffing  GF- if using GF bread  So we had these small portobello mushrooms in the ‘fridge, and I thought “Stuff them!” and they were good! And very filling, despite the LOW calorie count.                                                                3.5 oz mushroom caps [four 2-3” mushrooms]                                                                                      ½ cup clam stuffing [see SPICY May 23, 2018]                                                                                2 oz tomatoes                                                                                                                                                  ½ oz SnapPea Crisps                                       Poach the mushrooms briefly [2 minutes] in boiling water to cover. Using a paring knife, dig out any stem in the cap to create more of a cavity for the filling. Chop the stems and add to the clam stuffing. I used a large cookie-scoop to distrubute the stuffing into the caps. Bake at 400° F. for 15-20 minutes. Plate with the cool tomatoes and the crunchy Crisps. Easy to prepare, a treat to eat.

Cucumber Boats with Salmon: 258 calories 12.4 g fat 3.2 g fiber 20.4 g protein 19 g Cucumber Boat w: salmon and 3-bean saladcarbs 162 mg Calcium PB GF  So easy for the summer or anytime.                                     2-¾ oz cooked salmon                                                                                                                    one 3.5 oz cucumber, of which you will use half to serve one                                                                1/2 Tbsp watercress sauce [see Sidekicks II, posted 4 Oct, 2017]                                                  1 tsp Dijon mustard                                                                                                                           1/8 oz leek [2 Tbsp]                                                                                                                                               ½ cup 4-bean salad [see Sidekicks I, posted 17 Sept, 2017]                                             Slice the leek and blanch in a little water in the microwave. In a bowl break up the salmon and combine with the sauce, mustard and leek. Slice the cucumber in half lengthwise and scoop out most of the seeds with a melon-baller. Discard the seeds.  Mound the salmon into the cucumber boats and plate with the 4-bean salad.

Ham-Stuffed Fish: 260 calories  3.5 g fat   23 g protein  16 g carbs  139 mg Calcium  PB GF – if using GF bread  Another recipe of unknown origin. Glad I saved it.                                4 oz tilapia or perch                                                                                                                           1 oz sliced ham from the deli                                                                                                          1/2 tsp soy sauce + ½ tsp sherry + 1 egg white                                                                              ½ piece of whole-grain 70-calorie bread                                                                                               1 Tbsp finely-chopped walnuts                                                                                                              1-2 oz carrots, julienned or sliced as coins                                                                                                 1 scallion                                                                                                                                         Slice the fish so that it is in 2 pieces of equal length and thickness. Crumble the bread into the finest crumbs and blend thoroughly with walnuts. Whip the egg white until it is very frothy. Blend in the soy sauce and sherry. Make a ‘sandwich’ of the ham slice between the two pieces of fish. Dip in the egg mixture to coat, then dip in the bread/walnuts. Cook in a heavy non-stick pan, sprayed with non-stick spray, until fish is cooked – about 5 minutes per side. Cook the carrots. Plate the fish and carrots and sprinkle with sliced scallion.

Mushroom Season

How this Fast Diet Lifestyle works: Eat these meals tomorrow. On Thursday, eat the meals that will be posted on Wednesday.  Eat sensibly the other days of the week.  That’s it.  Simple way to lose weight and be healthier.

Every summer we are delighted to find wild mushrooms growing in the neighborhood: some in the woods, some right in the lawn.  Foraging for mushrooms is not something to undertake lightly since misidentification can be deadly.  We stick to the 8 varieties that we definitely know how to recognize and reject all others.  Mushrooms are super for the Fasting Lifestyle because they are low in calories, high in nutrients, and they pair deliciously with lots of different foods.  Today, we salute the noble mushroom.                       Start your day off right with these strategies for weight loss: http://health.usnews.com/health-news/blogs/eat-run/articles/2016-12-29/6-science-backed-ways-to-lose-weight-before-you-even-get-to-work

Ham & Mushroom Bake:   277 calories   7.2 g fat   5.9 g fiber   15.7 g protein  38 g carbs   221 mg Calcium  GF PB A hearty, flavor-packed breakfast begins with ham and mushrooms. Although these are flavors of autumn, they can be enjoyed any time, especially on a Fast Day.

One 2-oz egg                                                                                                                                                          1/3 oz mushrooms, chopped                                                                                                                             ½ oz roast ham or 3% fat deli ham, chopped                                                                                              1 Tbsp Gruyère cheese, grated                                                                                                                         ½ tsp ground sage  +   ¼ tsp savory                                                                                                                      ½ cup raspberries                                                                                                                                                    5-6 oz fruit smoothie or natural apple cider                                                                                      blackish coffee or tea or lemon in hot water

Set toaster oven at 350° F.   Spritz some cooking spray into a ramekin.  Chop the ham and mushrooms, and put them into the ramekin. Grate the cheese.  Whisk together the cheese, egg, and seasonings, and pour that in too. Bake for 12-15 minutes, depending on how well set you like your eggs. It will puff up and start to brown a bit. Heat your beverage, shake the smoothie, and portion the fruit. Off to a good start.

Clam-Stuffed Mushrooms:   205 calories   6.4 g fat   4.3 g fiber   18.4 g protein   20 g carbs  98 mg Calcium   PB  GF- if using GF bread So we had these small portobello mushrooms in the ‘fridge, and I thought “Stuff them!” and they were good! And very filling, despite the LOW calorie count.clam-stuffed mushrooms

3.5 oz mushroom caps [four 2-3” mushrooms]                                                                                               ½ cup clam stuffing from Stuffed Clams* [posted on November 27, 2016]                                             2 oz tomatoes, cherry-sized or sliced                                                                                                                          ½ oz SnapPea Crisps

*Clam Stuffing:  1 cup clams        1 slice 70-calorie bread                                                                      5 oz tomato            2 oz red bell pepper                    3 turkey meatballs                                            3 Tbsp plain yogurt          1 Tbsp Parmesan, grated                                                                    thyme  +  garlic  + salt                                                                                                                        Pulse in food processor until diced.      Makes 2 cups.

Poach the mushrooms briefly [2 minutes] in boiling water to cover. Using a paring knife, dig out any stem in the cap to create more of a cavity for the filling. Chop the stems and add to the clam stuffing. I used a 1-Tablespoon cookie-scoop to distrubute the stuffing into the caps. Bake at 400 degrees F. for 15-20 minutes. Plate with the cool tomatoes and the crunchy Crisps. Easy to prepare, a treat to eat.