Fasting Lifestyle

Keep on trying

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If you had made a resolution this year to do better at being healthy, how’s it going? Is it difficult some days? Keep on trying! After all, the Fast Lifestyle involves only 2 days a week, and surely you can find the resolve to stick to that. Hang in there. Eat your veggies.*  Keep the faith. Lower the fat and carbs. Get back on the plan tomorrow and you will thank yourself later.

Shirred Egg    284 calories    8.4 g. fat     12.25 g. protein     25.7 g. carb   PB, if you eat only 3 eggs per week [GF if you use GF bread]    I learned to prepare this dish when working on my Girl Scout ‘Cooking’ badge. I still eat it because it tastes so good. Peter says, “this is my favorite FAST breakfast!” Shirred EggOne 2-oz egg                                                                                                                                                              1 Tbsp half&half                                                                                                                                                    1/2 Tbsp Parmesan cheese                                                                                                                                half a slice of 70-calorie bread, toasted                                                                                                             2 oz apple slices                                                                                                                                              blackish coffee or blackish tea or lemon in hot water                                                                               5-6 oz fruit smoothie, green smoothie or natural apple cider

Heat the toaster oven to 325. Spritz a 1-cup ramekin with cooking oil or spray. Break the egg into the cup, and pour the half&half on top. Sprinkle with cheese, add salt and pepper to taste. Bake for 12-15 minutes, then let sit 2-3 mins. Plate with the toast, apples. Serve with your choice of black-ish coffee or tea, or lemon in hot water.

Spinach-Fish Timbale   264 calories    7.4 g. fat    6.6 g. fiber    37.8 g. protein    19.2 g. carbs 341.8 g. Calcium     PB [GF if you use GF bread]                                                                                      Seen in cookbooks, this recipe lends itself well to our uses. The calorie count looks low, but you will find it to be filling and satisfying.

Spinach-Fish Timbales w: gr beans

½ cup blanched spinach [this used most of a 4.5 oz bag of fresh leaves] nutmeg, salt 1 Tbsp onion/shallot, minced 1 wedge Laughing Cow cheese 5 oz sole or ocean perch fillets, skinned [this is 2 small fillets] ½ slice 70-calorie bread, ground to crumbs HINT: use fresh bread crumbs: dried crumbs have more calories + carbs per volume 3 oz green beans

Heat the toaster oven to 400 degrees. Rinse the spinach but do not dry it. Put into a wide pan and put over medium heat with a lid. Check the spinach frequently and remove from heat when the leaves are wilted. There might be some liquid still in the pan. When the leaves are cool enough to handle, remove by the hand-full and squeeze the liquid out, saving it in the pan. Coarsley chop the spinach leaves and put into a bowl with the salt and nutmeg. Add the cheese to the warm spinach and stir until the cheese mixes in.

In the pan of spinach water, cook the onion/shallot until the water is gone. Combine the onion, bread crumbs, and spinach.

Lay the fish fillets out so that they make one long line, over-lapping by about an inch. Spoon the spinach stuffing on the fish to cover it. Spray the inside of a 1-cup ramekin or custard cup with oil or non-stick spray.

Roll up the fish as compactly as you can and put it into the ramekin. Bake in the oven for 15 minutes. Cook the green beans. When the fish is baked, hold the ramekin in one oven-gloved hand while you invert a plate over the ramekin. Flip it all over so that now the ramekin is upside down. Lift off the ramekin. Plate with the beans.

 

* Meet Your Daily Veggie Quota

“My long-term resolution is to get five to six cups veggies (raw or cooked) daily for good health and energy. Yes, even dietitians can have days when they don’t meet their veggie quota! Increasing veggie intake not only boosts general health, it helps to prevent disease, too. Plus, veggies also make excellent hunger tamers. Deeply colored veggies naturally suppress appetite and increase fullness from their fiber and essential fatty acid content, making these nutritional gems something you should aim to include at every meal! — Lauren Minchen MPH, RDN, CDN

….. Summer…….

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With the start of February, it is time to think about summer and where your body will be with its goals.  Today’s menu spotlights the plants and tastes of Summertime.  To be where you want to be [in terms of your health] this Summer, you must start now.  Get the good habits going and follow the Fast Lifestyle starting tomorrow.

Herb Scrambled Eggs w/ toast 279 calories   7.9 g. fat  18.2 g. protein  23.7 g. carbs   PBHerb Scramble w: plum

3 two-oz 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 Tbsp chopped herbs: chives, rosemary, oregano, thyme, lavender                                                      salt & pepper to taste                                                                                                                                           ½ piece of 70-cal whole-grain bread    OR full piece of 35 calorie bread [shown]                                                                                                                 5-6 oz green smoothie or fruit smoothie                                                                                                           hot beverage of choice, go light on the cream and sugar                                                                             1 plum

Whisk the eggs with salt & pepper to taste. Pour into a hot pan sprayed with cooking oil. When bottom of eggs are set, sprinkle the herbs over the eggs, fold, and plate. Toast the bread, brew the beverage, pour the smoothie, and you are good to go.

Mediterranean Vegetables 289 calories 8.7 g. fat 15.2 g. protein 44 g. carbs      PB  Mediterranian Meal

HINT: This makes enough vegetables for two [2] meals or save the rest for a following dinner or for a Ratatouille Breakfast.   Measure out 2 cups of the mixture and store it.                                                                                                     2 cups eggplant, peeled and cubed   OR    1 and 1/2 cup bell peppers, cubed                                        2 cups tomato, cubed                                                                                                                                              2 cups zucchini, cubed                                                                                                                                          2 cloves garlic                                                                                                                                                             1 and 1/2 tsp oregano                                                                                                                                               ½ cup chickpeas, rised and drained                                                                                                               per serving: 1 oz mozzerella, shredded                                                                                                           ½ cup brown rice or couscous, cooked

Prepare all the vegetables, and put them in a saucepan. Simmer, covered, until cooked through. Add oregano, salt and pepper to taste, and the chickpeas. Prepare the brown rice or couscous and place it on one side of the plate. Spoon 2 cups of the vegetables next to the couscous. Top with cheese and tuck into it!

Mex-Moroc

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Hundreds of millions of years ago, North America and Africa were side-by-side in the giant continent of Pangea.  Today we celebrate that proximity with foods from Mexico and Morocco. Why not?

Tostada : 308 calories 7.6 g. fat 18.1 g. protein 39.7 g. carbs GF PB Use some of the chili non carne [See November 4 posting for recipe] to give this simple breakfast rich flavor. It will keep you going for hours.Tostada

one 6” corn tortilla                                                                                                                                           one 2-oz egg                                                                                                                                                              2 Tbsp chili non carne                                                                                                                                          2 tsp Monterey Jack or Cheddar cheese, grated                                                                                    hot beverage of your choice – hold the cream and sugar                                                                       5-6 oz green smoothie or fruit smoothie or unpasturized apple cider

Heat the toaster oven to 350. 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. Brew your beverage, pour the smoothie and wake up your mouth.

Morrocan Tuna: 278 calories   1.4 g. fat    8.7 g. fiber     34.9 g. protein     PB GFMorrocan Tuna w: beans, clementines

4 oz tuna steak [When I see frozen tuna steaks at the supermarket, I get a few]                                    Moroccan spices or ground cumin                                                                                                                    1/3 cup white beans, rinsed [Goya brand is always reliable]                                                                            1 slice preserved lemon OR 1 slice fresh lemon                                                                                                  4 oz green beans                                                                                                                                 1 or 1/2 clementine [they originated in Morocco]                                                                  cilantro

Rub tuna on both sides with Moroccan spices. Chop the lemon and stir into the beans. Bake the tuna on a cast iron skillet for 4-5 minutes per side in a 400 degree oven. When the beans are cooked, drain and stir in the cilantro. Plate with fruit.

You may have noticed that I focus on made-from-scratch foods. This way you know what you are eating and can control for fat, sodium, and additives.  But don’t just take my word for it:   1. Cut Back on Trash— Literally “Resolve to cut down on the amount of trash you produce from food boxes, bags, plastic bottles and take-out containers. This simple act will not only decrease waste but it will also help you clean up your diet. You’ll start planning more, eating more real foods, ordering less take-out and spending more time in the kitchen! You will get healthy, decrease your carbon footprint and save money in the process.” — Katie Cavuto MS, RD, dietitian for the Philadelphia Phillies and Flyers

https://www.yahoo.com/health/10-resolutions-diet-experts-want-143451460.html

Mediterranean Idyll

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Let’s go South for the day.  To Southern France, that is, the land of Province, the Midi, and fields of lavender. Nothing like a sunny sojourn to banish the dark of a winter’s day. Enjoy the flavors of the Mediterranean and continue the Fasting Lifestyle on your way to a healthier you.

Ratatouille Eggs   292 cal                      PBRatatouille Egg-toast

1 piece 70-cal multi-grain bread [I use Nature’s Own]                                                                               one 2-oz egg                                                                                                                                                             ¼ cup Mediterranean Vegetables [see July 15, 2015]    last time I made some, I froze a portion                                                 5-6 oz green smoothie or fruit smoothie or unpasturized apple cider                                      blackish coffee or blackish tea or lemon in hot water

Toast the bread. [If using frozen veg, thaw in a strainer and let the excess water drain out.] Warm the vegetables briefly and spoon onto the toast. Fry the egg using a non-stick or cast iron pan and put the egg on top of the vegetables on the toast. Pour the beverages and you have a fine breakfast as well as a head-start on your 5 servings of vegetables for the day.

Langostino with Garlic:   261 calories     3.4 g fat     9.2 g fiber  26.1 g protein 34.7 g carb   PB    GF       I wish I knew the source of this recipe, because I really like it. ‘Langoustine’ is either a large shrimp or the tail of a Norway lobster, according to LaRousse. Sometimes you find them frozen and when I see them, I buy them. HINT: the amounts shown serve TWO people. This is a good meal to share and more difficult to cut down for one serving. If you are into leftovers, make the whole thing and enjoy it for lunch on a Slow Day.

Langostino w: garlic

1 tsp olive oil                                                                                                                                   2 cloves garlic, chopped + pinch of hot pepper flakes                                                                 5 oz langustino chunks or 4.5 oz cleaned shrimp                                                                         5 oz broccoli florets or asparagus, cut into 2” pieces                                                                    1 cup cabbage, sliced [3 oz]                                                                                                                     2 Tbsp dry white wine                                                                                                                    salt & pepper                                                                                                                                             15 oz tomatoes, coarsley chopped or canned diced tomatoes                                                      ¾ c white beans, rinsed and drained                                                                                             ½ cup fish stock

Pour the tomatoes through a sieve, saving the juice that drains out. Heat the oil in a saute pan or wok. Add the garlic and hot peppers to the pan along with the broccoli [or asparagus] and cabbage. Saute for 3-4 minutes. If the pan gets too dry [ie: no sound of cooking], add some reserved tomato juices and/or some of the fish stock. Pour in the wine, then sprinkle in the salt and pepper. Cook to reduce the wine to almost gone. Add the beans, tomatoes, and fish stock. Cook until liquid is reduced by half, about 6 minutes. Add the langostine and cook to thicken the broth.

The prep is fussy, the cooking is quick, the result is delicious. If you wish, serve with a side salad of 1 cup baby greens, sprinkled with a quality vinegar and herbs. Or stir the greens into the saute pan at the last minute to wilt them.

Northern Lights

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Like a lot of women my age, I have become interested in genealogy. My grandmother was a professional in the field, so the apple is dropping close to the tree. One thing I found which I didn’t expect is that the “French” branch of the family goes back to Scandinavia. In honor of my Finnish-Norwegian ancestors, I offer these menus.

Nordic Breakfast 297 cal    11.7 g. fat      15.5 g. protein      34.8 g carbs   PB     This is based on a recipe from the Fast Diet book, but I always thought it looked like a puny anount of food.  Not so — this will fill you up!Nordic Bfast3 slices of Finn Crisp crackers                                                                                                                             2 oz smoked salmon                                                                                                                                               2 Tbsp whipped cream cheese                                                                                                                              2 rings red onion, thinly sliced                                                                                                                           ½ cup raspberries                                                                                                                                                        1 oz apple                                                                                                                                                        blackish coffee or blackish tea or lemon with hot water                                                                 NOTE: no smoothie

Carefully spread the cream cheese on the crackers. Divide the salmon among them. Arrange the onion rings atop the salmon. Slice the apple and pour your hot beverage. Skip the aquavit.

Baltic Bake:     302 cal        12.1 g fat      11 g protein        27.3 g carbs               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!!hot dog:kraut in pasta bowl

2 low-fat, low calorie hot dogs [I like Hebrew National reduced-fat]                                                       ½ cup sauerkraut, homemade, canned, or from a bag                                                                                    ¼ c pickled beets                                                                                                                                                                ¼ c sliced onions                                                                                                                                               ½ tsp horseradish                                                                                                                                                1/2 tsp caraway seeds                                                                                                                                             2 Tbsp white beans, drained and rinsed

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.

Pantry-Stocking

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Stocking Up was the name of a popular book by the Rodale Company in the ’70s. Whether you were a back-to-the-lander then or a prepare-for-the-revolution type, you liked the idea of a well-stocked larder.  Food against the coming winter or apocalypse…  But this is now and the topics are healthy eating and safe dieting. If you have the right foods on the shelf or in the refrigerator, then it will be easy to cook along with Fastingme.

White beans, canned:  navy beans, garbanzos,  it doesn’t matter. If you have a larger amount than the recipe calls for, freeze the remaining beans for future use.  I use these a lot to boost the protein in a meal. Antipasto , Oct. 18, ’15                                                                    Red Beans, canned: red kidney beans are useful and full of protein. Chili non Carne, Nov 4, ’15      Red Beans & Rice, Jun 24, ’15                                                                                               Tomatoes, canned: diced, crushed. For breakfasts Flamenco Eggs, Jul 26, ’15       or dinner  Langoustine with Garlic, Jan 24, ’16   pantry shelfTuna fish, canned: this is a great go-to food for dinners. Have several on hand.   Tuna Melt, Nov. 8, ’15                                                                                                                                            Udon and/or soba and/or somen noodles: handy to have on hand when you need them.  Pork with Soba Noodles, Jan 6, ’16    Shrimp with Udon Noodles Aug 16, ’15                           Corn tortillas, 6″ diameter: useful for breakfast  Tostadas, Nov 8, ’15     Breakfast Burrito, Aug 23, ’15  or for dinner   Seafood Tacos, Jul 26, ’15   Vegetable Pizza, May 27, ’15  Chicken Quesadillas  Jul 29, ’15                                                                                                                                Whole grain bread with less than 70 calories per slice: read the labels! Use if as part of your breakfasts or as a dinner ingredient  Stuffed Clams, Feb 22, ’15

Cabbage, green or Savoy: essential in Shrimp with Udon Noodles [above]   Seafood Tacos  [above]  and  Shrimp Egg Rolls, Nov. 15, ’15  High in vitamins, low in calories!                 Carrots:  useful for side vegetables and as an ingredient in all of the cabbage recipes         Apples:  my go-to fruit at breakfast , you could serve with dinner too                                  Oatmeal: the best complex carb there is for breakfast    Oatmeal Pudding Oct 25, ’15

So stock up and eat healthy food — on Fast Days and on Slow Days, too.

Laughing all the way…

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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: a simple way to lose weight and be healthier. Join me in the Fasting Lifestyle.

Crying Laughing, by Lance Rubin

The holidays may be over, but we can still be jolly.  With the Fasting Lifestyle we can enjoy the food we eat, feel virtuous due to the discipline of Fasting, and enjoy the fun of watching the numbers on the scale go lower. We might not be riding in a one-horse open sleigh, as in the song Jingle Bells, but we can still go laughing all the way through our new way of eating.

Laughing Herb Omelette:    182 calories…. 11 g fat… 1.4 g fiber… 12 g protein… 9.4 g carbs… 142.4 mg Calcium…   PB GF if you use GF toast. Vache Qui Rit cheese is a low-calorie go-to for flavoring Fast Day meals. Here, it melts beautifully in an omelette.

Laughing Herb Omelette

++ 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 section Vache Qui Rit [Laughing Cow] cheese  ++++ 1.5 Tbsp fresh herbs  ++++ 3 oz apple ++++ ½ slice 70-calorie whole-grain bread ++++   optional: 5-6 oz green smoothie or fruit smoothie or natural apple cider  ++++     optional: blackish tea or blackish coffee ++

Whisk the eggs and herbs together. Take the cheese from the ‘fridge [HINT: keep it cold so that it will slice better] and slice it into as many thin slices as you can. Spritz a hot non-stick or cast iron pan with cooking oil and pour in the eggs/herbs. When the bottom begins to set, lay the cheese slices over half the surface of the eggs. Cook to your degree of doneness, fold and plate. Slice apple, toast bread, shake up the smoothie, pour your hot beverage and laugh along with the cow.

Baked Bean Soup   285 cal…     3.5 g. fat…      11.5 g. protein…       44.6 g. carbs…    PB  GF This old-time classic is from the Fannie Farmer cookbook and it sure hits the spot. Super easy to prepare. OK, the carb count is high, but the carbs are complex and look how low the fat is! Furthermore, 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 or stewed tomatoes  ++++ 1 ½ cup brown stock/beef stock  ++++ dash hot sauce ++++ salt & pepper  ++++    per serving:   2 lemon slices ++++ 1/2 hard boiled egg, sliced ++

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.

First Anniversary

~ me ~ 1 Comment

This posting marks one year of the Fastingme blog. Those of you who have been following faithfully know that I often suggest making a quantity of something and putting some in the freezer. Let’s start our new year by socking away some Fast foods in cold storage — then you can pull them out anytime that time is short and maintain your Fasting Lifestyle.  Sending out for pizza should never be a fall-back!

If you have these in the freezer, you’ll be set for lots of dinners and two breakfasts. Make them one at a time, but build up reserves. Dieting should be easy.

2 of any soups: Minestrone  November 19, 2015                                                     or                          Chicken Noodle  September 23, 2015                                             or                          Baked Bean April 22, 2015                                                                      1 chile:    Chili Non Carne   November 4, 2015                                                            or             Venison Chili November 4, 2015                                                           HINT: package the soups and chilis in 1 cup portions.                                          a batch of Falafel patties:   September   9, 2015                                                salmon: 5 oz pieces for Roasted Salmon Dec. 27, 2015                                          or             3 oz pieces for Salade Nicoise   January 25, 2015                           shrimp, 32 count:  Shrimp Egg Rolls November 15, 2015                                      or        Shrimp with Udon Noodles August 16, 2015                                          crepe batter:    October 14, 2015

Oatmeal Pudding with Blueberries  April 26, 2015                                         French Toast   December 23, 2015                                                                         Yorkshire Pudding batter   March 25, 2015

Here’s a  tip from a professional about healthy eating and nutrition:                  Stock Your Freezer  “Identify three meals you can prepare with pantry staples and start cooking. Store the meals in your freezer so you always have something healthy on hand when hunger strikes. For example, my go-to meals include risotto with frozen shrimp and asparagus, vegetable barley and a red lentil soup. Your goal should be to replace the meals whenever your stash starts running low”. — Christine M. Palumbo, MBA, RDN, FAND, a Chicago area registered dietitian and nutrition communications consultant                                                                         https://www.yahoo.com/health/10-resolutions-diet-experts-want-143451460.html

Obviously, she isn’t talking about Fast meals, but the same principle applies: stock up your freezer “so you always have something healthy on hand” for a Fast Day.

 

New Year’s Resolutions

~ me ~ 1 Comment

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.

Let’s resolve to be healthier this year. Let’s resolve to eat better this  year.  Let’s resolve to lose some weight, and be healthier, and eat better this year.  That sure sound like following the Fasting Lifestyle.  How? prepare the following meals tomorrow.  That means eating the 300-calories-or-less breakfast. Skip lunch but drink lots of water.  Black coffee and tea are fine too. Then eat the 300-calorie-or-less dinner, again with water. Next Sunday, read the next blog in the series and Fast again. Rinse and Repeat.

Basquaise Omelette:     147 calories…    8 g fat… 2 g fiber… 10.4 g protein… 9 g carbs… 80.5 mg Calcium… NB: Food values shown are for the Omelette and fruit only, and do not include the optional beverages.   PB GF  This recipe, full of the flavors of the Basques region of SW France, comes to us from Salute to Healthy Cooking, published by the French Culinary Institute. Wonderful book from which we cook all year long. Note that this is a baked omelette, so the method is a little different. Faites bien attention.

Basquaise Omelette

3 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 and 1/2 Tbsp tomato sauce ++++  1 and 1/2 Tbsp bell pepper, chopped ++++ ½ clove garlic or big pinch granulated garlic ++++ 2 tsp parsley, chopped ++++ 1 tsp Parmesan cheese, grated ++++ 2 oz apple or 3 oz melon or 2 oz pear ++++ Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] ++++   Optional: 5 oz fruit smoothie or berry-yogurt smoothie  [88 calories]

Heat the oven broiler. In an oven-safe skillet, put the tomato sauce, peppers, garlic, parsley, and 2 Tbsp water. Cook gently until the veg are soft and the water is evaporated. Remove from pan. Add a spritz of non-stick spray and heat the pan. Whisk the eggs with 2/3 of the tomato mixture and pour into the pan. As the eggs cook, gently lift the edge of the eggs and let uncooked egg flow underneath. Do not flip or fold the eggs. Top the eggs with the cheese and put the skillet under the broiler to finish cooking. Prepare the fruit and beverages. Slide the omelette onto the plate and top it with the remaining tomato/pepper mixture. Alternately, if you prepare the omelette in an 8″ cast-iron skillet, you could serve it from there, as shown in the photo.

Pork Somen Noodles   260 calories…   6 g. fat…   11 g. protein…     28.8 g. carb… PB Found on the back of a bag of somen noodles, this recipe is quick and easy and good to eat. HINT: this is enough for TWO. Dine with a friend or enjoy for lunch another day.

pork somen noodles

2 oz somen noodles ++++ 1 qt water ++++  1 tsp oil ++++ 1- 1/2 cup cabbage, shredded OR 1 cup snow peas ++++ 1 cup carrot, shredded ++++ 2 scallions, sliced diagonally ++++ 4 oz roasted pork tenderloin,  sliced into matchsticks   HINT: this uses pork which was cooked previously.  OR you can use raw pork** ++++ 2 cloves garlic, sliced  ++++ 2 Tbsp soy sauce

Heat the water to a boil. Add the noodles and cook for 3 minutes. Drain, rinse, and cool. Slice the pork into 1/2” rounds, then slice cross-wise into sticks. Heat a heavy frying pan or wok. Add the oil and heat it. Add the cabbage, carrots, and scallions. **If using raw pork, add it now.  Stirfry for 1 minute. Then add 1-2 Tbsp water and continue to stirfry for 1 minute more. Add the cooked pork, garlic, noodles, and soy sauce. Saute until contents are warm.

Isn’t it about time?

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Its time to take charge of your lifestyle and stop saying ‘someday’ you will improve your health and maybe lose a little weight.   Today is the day to take a little time to stock the freezer with some foods that you can use for many future meals. [The batter for crepes and the crab cakes freeze well] Today is the first day of the rest of your life. Today is the day to get serious about following the Fasting Lifestyle.

Breton Breakfast:   310 calories               PB                                                               Here is one way to use the crepe batter which we made on October 14, 2015, and you stored in the freezer. You need one crepe per serving. Make some extra for a lunch or dinner later this week.Breton bfast w: apple

1 crêpe                                                                                                                                         1 two-oz egg                                                                                                                            ¼ cup diced zucchini                                                                                                           ¼ cup diced tomatoes                                                                                                                ¼ cup diced bell pepper, any color you want                              ¼ cup diced tomato                               1/4-1/3 tsp curry powder [seafarers brought a lot of spices to Brittany’s ports]                                                                                                                       1 and 1/2 oz apple                                                                                                  5-6 oz green smoothie or fruit smoothie or apple cider                                blackish tea or coffee or hot water with lemon

Put the 3 vegetables and the curry in a small sauce pan with a bit of water and cook uncovered until the veg are soft and the liquid has almost evaporated. HINT: do this the night before to save time at breakfast. If your crêpe was cooked previously, warm it a little to take off the chill. Cook the egg by frying it in a lightly-oiled non-stick pan. Spoon the vegetable on the crêpe, put the egg on top. Hold briefly, if needed, in a warm oven while you pour the smoothie and warm beverage, and while you slice the fruit.

Crab Cakes w: beans

Crab Cakes:        250 cal     4.7 g fat     24.0 g protein     14.2 g carbs           Rock and Jonah crabs abound on the coast of New England and they are grand as crab cakes. This recipe is from Todd English’s Olive’s Table cookbook. Note: this is the full recipe and makes 5 cakes – more than you will eat at one meal. Prepare them all and cook as directed. HINT: This will provide a few future meals.

½ pound crab meat, not ‘imitation crab’                                                                        2 T [1 oz] plain nonfat yogurt                                                                                              1 tsp Dijon mustard                                                                                        2 Tbsp. chopped green or white onion                                                                           1 T. parsley, minced                          one 2-oz egg                    1 tsp salt & ¼ tsp pepper                                                                                                                                                 1 slice fresh 70-cal bread, crumbled in a food processor if you have one            4 T. flour                               2 tsp oil                      5 oz asparagus OR green beans                                                                                                                                                                                                                               Aioli Dressing: 1 tsp low-fat mayonnaise + few drops of lemon juice + pinch each of tumeric and garlic powder 

Gently combine 1st 8 ingredients in a bowl. Dust a large plate with the flour. Using a 1/3 c. measure as a mold, form the crab cakes and turn them out onto the flour. There should be 5 cakes. Dust the top of the cakes with some of the flour. Heat a non-stick skillet and add 2 tsp olive oil. Handling them carefully, cook the crab cakes until they are beginning to brown on the top and bottom. Cook the beans. Plate the crab cakes and vegetable, and serve with a dab of aioli.

One Fast Day serving = 1.5 crab cakes. Cool the others, wrap in cling wrap and freeze. Reheat in a toaster oven until warm. [the cakes will have been previously cooked]

“If You Want To Lose Weight, Hack Your Living Environment Like Skinny People”         http://www.forbes.com/sites/daviddisalvo/2015/02/02/if-you-want-to-lose-weight-hack-your-living-environment-like-skinny-people/