Fasting Lifestyle

Another Jolly Day

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Since we are alive and healthy and looking forward to living, it must be a jolly day. Attitude really matters, so keep a cheerful outlook and you will succeed with your lifestyle goals.

Cheese Omelette        290 K               11.3 fat              32.2 pro             46.8 Carb

Cheese Omelette w: toast1 ½ eggs [2-oz eggs]    HINT: If you are serving one person, crack three 2-oz eggs into a  glass measuring cup. Beat up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week.                                                                                salt, pepper, thyme                                                                                                                                         ¼ oz cheese such as Cheddar or Gruyere                                                                                            1/2 slice of 70-calorie bread — I like Nature’s Own multigrain                                                                                                                                        blackish coffee or blackish tea or lemon in hot water                                                                   5-6 oz. fruit smoothie or unpasteurized apple cider

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

Chicken Breasts Provinçal   269 calories  7.6 g. fat   24.4 g. protein  19.4 g. carb    Unfortunately, all I can tell you about this recipe’s origin is that it was clipped from a magazine and it refers to a cooking course at the Culinary Institute of America. I can also tell you that it is delicious.

provincal chicken w: broc:caul3 oz chicken breast, uncooked and sliced or butterflied to 1/2″ thick                                                          1 Tbsp flour                                                                                                                                1 tsp olive oil                                                                                                                              1/2 tsp garlic                                                                                                                                   1 anchovy fillet                                                                                                                             1 Tbsp dry white wine                                                                                                                          1 cup cubed tomato                                                                                                                                   2 Tbsp chicken stock                                                                                                                   2 cured ripe olives                                                                                                                        1 oz broccoli florets & 2 oz cauliflower florets

Dust the chicken with the flour and cook in the oil 1 minute on each side. Then put on a plate, cover with foil or a pan lid, and keep at room temperature. Start steaming the vegetables. Put the garlic and anchovy in the not-too-hot pan and cook for 30 seconds. Add the wine. Cook and stir up the brown bits until the wine is almost gone. Add the tomatoes, chicken stock and olives. Cook the sauce until it is a little thicker. Put the chicken back into the pan until it is warm. Plate with the vegetables. This cooks quickly so you won’t have to wait long to eat it — but savor it slowly and enjoy all the rich flavors.

Soup of the evening.

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Soup is a fine thing to have for dinner, whether Fasting or not.  Easy to prepare, soup recipes make more than one night’s portion, so you have quick meals in reserve. In the past I have shown you Chicken Noodle Soup on January 18, Venison Chili on March 4, and Cream of Asparagus Soup on April 1.  Today we will expand our repertoire. If you wish to serve a soup of your own on a Fast Day, just be sure that it is high [10 or more grams] in protein and while being low in fat and carbs.  Protein in soup can be raised by adding canned beans or chicken or shrimp.

Baked Bean Soup     285 cal.      3.5 g. fat      11.7 g. protein       44.6 g. carbs.            This classic is from Fannie Farmer cookbook and it sure hits the spot. Super easy to prepare. OK, the carb count is high, but look how low the fat is! And baked beans are good for you! HINT: This recipe makes enough for 2 [two] meals. Dine with a friend or freeze the remainder for another quick meal.

baked bean soup w: grapes & caulifower1 cup baked beans, canned    HINT: since a can of beans contains about 2 cups of beans, you could easily double this recipe to create more leftovers in the freezer for almost instant dinners.                                                                                                                                           1/8” slice onion, chopped                                                                                                                                                     1 stalk celery, chopped roughly                                                                                                               ¾ cup canned or stewed tomatoes                                                                                                                                    1 ½ cup brown stock/beef stock                                                                                                                                  dash hot sauce   [optional]                                                                                                     salt & pepper                                                                                                                                                                          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.  I put a few grapes on the side for sweetness and two florets of raw cauliflower for crunch. Both optional.

Sun-Kissed Meals

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As the Northern Hemisphere tilts more toward the sun, I offer you some meals that make me think sunny thoughts. The breakfast is a favorite worthy of repetition, while the dinner is a new offering. The crummy formatting is courtesy of WordPress.

 Shirred Egg                 284 K          8.4 g fat           12.25 g protein            25.2 g carbs                                                                                                    Peter says, “This is my favorite FAST breakfast!”  [He says that about the Dutch Breakfast, too.]

One 2-oz egg,                                                                                                                                        Shirred Egg                                    1 Tbsp half&half                                                                                                                                                                  1/2 Tbsp Parmesan cheese                                                                                                                                            half a slice of toast made from 70-cal bread, such as Nature’s Own multigrain                                           2 oz apples                                                        5-6 oz fruit smoothie or natural apple cider                                                              your hot beverage of choice, nearly black

Toast the bread and keep warm in a folded tea towel.  Heat the toaster oven to 325º.  Spray a ramekin with oil or cooking spray.  Crack the egg into the ramekin.  Top with half & half, then the cheese.  Add salt/pepper/herbs to taste.  Bake for 12-15 minutes, then let sit 2-3 mins.  Meanwhile, brew the hot beverage, prep the fruit, plate the toast, take the previously-prepared smoothie from the ‘fridge, and away you go to a delicious meal.                                                                                                          

Pomelo-Shrimp Salad:       259 cal         5.9 fat         22.5 protein            26.6 carb

The pomelos were ripe in our son and daughter-in-law’s garden, so I used some to make this meal.  The recipe is from Hot, Sour, Salty, Sweet by Jeffrey Alford and Naomi Duguid.  If you can’t find pomelos, use grapefruit instead. I’ll be perfectly honest: although I enjoyed this meal and found it to be delicious, my chief taster thought it was bitter. Some people are more sensitive to certain tastes than others.

pomelo-shrimp salad w: chips + romaine1 Tbsp fish sauce                                                                                                                       1.5 Tbsp lime juice                                                                                                                        1.5-2 tsp brown sugar                                                                                                              1 cup pomelo segments                                                                                                         1.5 tsp coconut, dried, unsweetened                                                                                  1/4 oz dry roasted peanuts, chopped                                                                                   2 Tsp chopped  shallot                                                                                                             1/2 cup fresh mint                                                                                                                   1/4 tsp Thai chile sauce                                                                                                           3 oz shrimp, cleaned — I used tiny cold water shrimp                                                                                                                             1 large leaf romaine lettuce                                                                                             chopped scallion

Mix the fish sauce, lime juice and brown sugar in an oven-proof bowl. Add the shrimp and let marinate. Toast the coconut in a dry skillet until just beginning to brown. Peel and segment the pomelo/grapefruit and remove pulp from the membranes.   Put the shrimp and marinade into the microwave and heat until cooked. Gently combine the shrimp, marinade, pomelo, coconut, peanuts, shallot, mint, and chile sauce in a wide bowl. Put the lettuce leaf on the plate and fill it with the salad.  Top with chopped scallion.  In the photo, you see some colorful chips. Those are veggie chips by Terra  which add a nice crunch and a few more calories to the meal. Omit if you wish, but do not substitute potato chips!

Forests and Pastures

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I am a fan of foraging. In the summer we pick wild mushrooms in the woods. They are frozen to eat year ’round. Of course they find their way into omelettes on Thursdays. Sicilian shepherds, I’m told, forage for wild greens to make this salad. You can forage in the garden for greens and herbs and flowers.

Mushroom Omelette     291 calories         7.5 g. fat         10.3 g. protein              7.0 g. carbs        1½ 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 oz mushrooms:                                                                                                                                         ½ tsp grated Parmesan cheese                                                                                                                    mushroom omelette, apples1.5 oz apple [or 2.25 oz melon or 1.2 oz grapes]

Chop or slice the mushrooms and saute with a little water in a skillet.  Remove and set aside. Now whisk the 1.5 eggs with seasonings to taste. Pour into a heated skillet sprayed with non-stick cooking spray. Cook, tipping the pan and lifting the cooked eggs until the bottom is set but the top is still moist. Top with the mushrooms and cheese. Fold the eggs and plate. Serve with fruit, plus your beverage and fruit Smoothie. You are off to a good start.

Shepherds’ Salad      275 cal       15 g. fat        13.2 g protein         23.6 g carbs      Gluten Free  This delightful meal is from Lynne Rosetto Kaspar’s The Italian Country Table.  I have included a version of the original cooked salad dressing, but you may use a simple herbed vinaigrette made with 1 tsp oil, ¾ tsp red wine vinegar, and fresh herbsshepherd's salad.

½ oz salami                                                                                                                                                    ½ c white beans                                                                                                                                         2.5 cups [3.5 oz] lettuce                                                                                                                                 1 oz mozzerella                                                                                                                                              2″ celery, sliced thinly on the diagonal                                                                                                      1 radish, thinly sliced                                                                                                                                  2 tsp of boiled dressing

For the dressing: put 3 Tbsp olive oil, 4” rosemary, and 6 sage leaves in a pan and simmer for 5-10 minutes. Add 4 smashed cloves garlic and a pinch of hot pepper flakes. Stir for a few seconds. Add ½ cup red wine vinegar and boil down the whole recipe to 1/3 cup. Strain and cool. For this dinner, you will need 2 tsp/ serving. Put the remainder in a jar and store to use anytime.

Prep your toppings: slice the salami rounds into matchsticks; shred the lettuce; cut the cheese into strips about 1/4” square; slice the radish. Measure 2 tsp dressing into a serving/salad bowl and add the lettuce. Toss to coat with the dressing. Arrange the meat, beans, cheese, and radishes in decorative groupings. Hearty and delicious, even if you didn’t have to forage for it yourself.

Old Favorites

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Yesterday we observed the 2-year anniversary of our Fasting Lifestyle!  Status: 47 pounds lost between us; cholesterol down; triglycerides down; HDL up.  I call those good results!  This is why we will continue to be following the Fast Lifestyle twice a week for the next 2 years and more years after that.  Join us and let me know what your results are.  Let’s celebrate with some old favorites.

Sorry about the formatting errors. I blame the website, since it looks great in my draft and then gets all messed up when I preview it.

Breakfast Casserole    271 calories   6.7 g. fat    13.9 g. protein     22 g. carbs    This is my take on strata-type breakfasts. We find it to be very satisfying.Breakfast Casserole w: mixed fruit

½ slice of 70-cal. bread, cubed                                                                                                                                                one 2-oz egg                                                                                                                                                                                        1 oz minced low-fat ham                                                                                                                                                             2 Tbsp skimmed milk or buttermilk                                                                                                            herbs/seasonings of your choice                                                                                                                                                            ½ tsp prepared mustard                                                                                                                                                           1/3 c. of mixed fruit                                                                                                                                                                     black-ish coffee or black-ish tea, lemon in hot water                                                                                                              5-6 oz fruit smoothie or natural apple cider.

 Spray a ramekin with non-stick spray. In a bowl mix the bread, egg, ham, milk, seasonings, and mustard. Stir ingredients together and pour into the ramekin. HINT: you could prep this the night before, cover the ramekin in plastic, and pop it in the ‘fridge for morning.  Bake at 350º for 18 minutes. While it is baking, prep the fruit, brew your beverage, and make your smoothie [or take it from ‘fridge if made last week]. 

Baked Fish with Cheese   270 calories          Another winner from the Fast Diet book.  When we began this lifestyle, we ate our way through the suggested menus.  We have enjoyed this ever since.Fish baked with Cheese6 oz firm white fish fillets such as haddock or tilapia                                                                               1/2 oz cheddar cheese, grated                                                                                                                                3 oz broccoli                                                                                                                                                                  1 oz parsnips, sliced  into coins                                                                                                                               1 cup salad greens                                                                                                                                                            ½ tsp lemon juice                                                                                                                                                           1/2 tsp olive oil                                                                                                                                                                   1/2 tsp low-fat mayonnaise

Heat the oven to 400. Put the fish in an oven-proof dish which has been lightly smeared with olive oil. Sprinkle the cheese on top. Bake for 10 minutes. Meanwhile, cook the broccoli + parsnips. Whisk the juice, oil, and mayo in a salad bowl. Add the lettuce and some fresh or dried herbs. Toss the salad. How easy it is to be healthy!

After Easter Come Sunny Days….

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“After Easter come sunny days that will melt all the snow.” So says an Austrian walking song that I used to yodel to my students. After Easter also come left-overs and regrets for having eaten so much. Today we have a breakfast to use some of the left-overs and a dinner that is simple comfort food. And the calories are low, so the course of the Fast lifestyle will be re-corrected.  As for melting the snow….. we’ll see.

After Easter Breakfast   296 calories     8.9 g. fat    16.1 g. protein     18.6 g. carbs                            Easter BreakfastIt occurred to me that hard boiled eggs and ham have the makings of a quick breakfast. Throw in some mini-popovers, and it kicks it up to yummy.

1 hardboiled 2-oz egg                                                                                                                                             3/4 oz roasted ham                                                                                                                                                1/4 cup Yorkshire pudding batter HINT: This is part of the batter used in Toad in the Hole from March 25. Take the batter out of the freezer the night before to thaw.                                                                                                     one pinch Herbes de Province or thyme/basil                                                                                               1/4 cup mixed berries  — I used blueberries and cut-up strawberries from the freezer                                                                                                                                         1 mint leaf, optional                                                                                                                                                                5-6 oz  fruit smoothie [March 15] pull the ‘kit’ from freezer [last night] or shake the jar left over from last breakfast                                                                                                                                                         blackish coffee or tea or lemon & hot water

Heat the toaster oven to 400º.  Whisk the thawed pudding batter with the herbs. Spray 2 holes of a mini-muffin pan with oil. Pour the batter into the pan and bake when oven is hot. Bake for around 12 minutes. Meanwhile, warm the ham in a non-stick skillet. Chop the mint leaves and mix with the berries.  Prepare the smoothie, brew the beverage. Use the nice china and enjoy your Easter repeat.

Tuna Melt              274 calories            10.9 g. fat      24.7 g. protein       22.2 g. carbs                           Nothing like a little comfort food after a busy weekend.

1 slice 70-cal. bread                                                                                                         Tuna melt                                                                                                                                                                                                                  1/2 of a 5-0z can of white-meat 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 mayonnaise                                                                                                                          1 slice Swiss cheese, the deli kind                                                                                                                       1/2 cup romaine lettuce, shredded                                                                                                                         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. Toss the lettuce with the dressing and relax while you dine.

Green Eggs & Lamb

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The week after Easter see us still using up leftovers. You too?  My husband has been preparing ‘green eggs and ham’ ever since the boys were little. It still tastes good on a Fast Day. And if instead your holiday meal featured lamb, use the left-overs for a Moroccan-inspired meal.

Green Eggs & Ham     295 calories         8.8 g. fat         16 g. protein       26 g. carbs                         1½ 2-oz eggs  HINT: if serving one person, crack 3 2-oz eggs into a bowl or glass measuring cup.  Whisk the eggs vigorously and pour their volume into a lidded jar for next week.                                                                                                                                            ½ oz ham, ground or finely chopped                                                                      Green eggs & Ham                                         1 green onion, white and green parts chopped                                                                                                   1½ oz of apple or ½ cup berries    NB: did you know that ‘Northern fruits’ are healthier than tropicals?  Andrew Weil said that.                                                        black or nearly-black coffee or tea or lemon in hot water                                                                      natural apple cider or 5-6 oz fruit smoothie                                                                                                                         

Whisk the eggs with salt and pepper to taste. Pour into a medium-hot pan spritzed with cooking oil.  When the bottom of eggs begin to set, sprinkle the ham and scallion on the eggs and scramble to taste. Plate with fruit, pour the smoothie  brew the beverage, and “Eat them, eat them — here they are!” Thanks, Dr. Seuss!

Moroccan Lamb         277 calories         10.7 g. fat       18 g. protein     30.6 g. carbs Mint, cumin, and cilantro will make your meal taste like a trip to Marrakesh.

Moroccan Lamb3 oz roasted leg of lamb                                            ½ cup peas                                                               pinch or two mint or cilantro                                     1/3 cup canned white beans, drained + rinsed      HINT: freeze the remainder of the can of beans for a later use                                         pinch or two Moroccan seasoning or ground cumin                                                                          mint tea

Gently warm the meat by steaming or microwaving. Cook the peas, drain, and season with the herbs.  Heat the beans with the seasoning to taste. Add salt/pepper to taste. To complete the flavors, serve with mint tea — iced or hot.  After a long day shopping at the ‘casbah,’ this is a quick and easy meal.

Not the Elgin Marbles

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The Elgin Marbles started their career as the decoration on the Parthenon in Athens. Now they are a major draw at the British Museum in London. Today’s menu starts in England and ends in Greece.

Toad in the Hole   293 cal            g. fat      12 g. protein       g. carbs                                                    This whimsically-named dish is of old English origin — shades of Kenneth Graham and Beatrix Potter. It comes from Fannie Farmer, unchanged. It begins with a Yorkshire Pudding batter, which is from the King Arthur Flour 200th Anniversary cookbook,  prepared in advance.                                                                                                                                                                                   York. Pudd 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 temperature for 30+ minutes or in the ‘fridge overnight. You will need 1/3 cup per person for this recipe. HINT: the remainder can be frozen in 1 cup or 1/3 cup batches for later use.  Just before you use the batter, use a rotary beater to make it frothy.                                                                                                                               to prepare the breakfast                                                                                                      1 breakfast sausage — I like the Al Fresco brand chicken with sage @ 50 cal/link             1/3 cup Yorkshire Pudding batter, well beaten                                           ½ of one pear                                                                           5-6 oz fruit smoothie or natural apple cider                                           nearly-black coffee or tea; or lemon in hot water

Heat the oven/toaster oven to 425. Cook the sausage, preferably in a small, oven-proof pan.  If you have a small cast iron fry-pan, that would be perfect. Use a tiny bit of oil in the pan since the sausage will render no fat. Remove the sausage and slice it in half lengthwise. Replace in the pan. Pour the Y. Pudd. batter over top and pop it in the oven for 15 minutes. Shake the smoothie [if saved from last meal], brew your beverage, slice the pear, and feast like Robin Hood.

Greek Chicken Salad          285 calories             Gluten Free
This recipe was clipped from a magazine and stashed in the drawer. When I saw it again, I recognized that if most of the olive oil were removed, it would make a wonderful Fast meal. We like this one a lot.

1½ oz cooked chicken, shredded or cubedFeta Chicken Salad                                1½ cup shredded romaine or 3 oz baby greens                                             ¼ cup garbanzo or small white beans, rinsed                                             2½ oz tomato chunks or 1 cup cucumber, cubed  — I used a combo in this photo           3 black olives, pitted and sliced
1 oz feta cheese, crumbled or cubed
1/2 tsp lemon juice
1/2 tsp olive oil
1/2 tsp mint, oregano, parsley

Prep the meat, greens, tomatoes, and olives.  Measure the lemon juice, herbs, and oil into a salad bowl. Whisk together. Add the greens and toss to combine. Add the chicken, beans, tomato/cukes and toss gently. Top with olives and feta. Sail away to an Agean sunset.

“M” is for ‘Monday’

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For us, a Monday Fast Day usually features a breakfast involving one egg and a dinner of seafood. In this menu, both meals begin with ‘m’  — as in Monday and marvelous and m-m-good.

Mexican Breakfast   291 calories     11.9 g fat     18.7 g protein      38 g carbs                                                                    Inspired by breakfasts enjoyed at the Frontier Restaurant in Albuquerque, N.M., this has all the tastes of the Southwest in a low-calorie mealbreakfast burrito

1 corn tortilla, 6″ size.  I like Ole brand which is widely available                                                                1 two-ounce egg                                                                                                                                                       1 Tbsp roasted green chiles, available canned under the ‘Hatch’ brand                                                      1 Tbsp carne adovada — this is boiled pork shoulder with hot spices.  Make it in small batches or see if you can  find it in a Mexican market                                                                                                       large pinch of oregano, Mexican oregano if you have it                                                                                  hot sauce to taste                                                                                                                                                      1 tsp cheddar cheese, finely grated                                                                                                                  2¼ oz of apple                                                                                                                                                       5-6 oz fruit smoothie or natural apple cider                                                                                                 black coffee with 2 tsp of non-fat milk and 1½ tsp cocoa powder or tea or lemon in hot water

Whisk the egg with the chiles and carne. Heat a dry, well-seasoned cast iron skillet and add the tortilla until it is warm, soft, and just beginning to brown. Take it out and keep warm in a tea towel. In the cast iron pan, put a spritz of oil and scramble the egg to your preference. Place it on top of the tortilla. Dose with hot sauce [optional] and sprinkle with the cheese.  Pop it in the toaster oven and toast for 1-2 mins.  Plate with the apple and pour your smoothie/cider.  Whisk the milk and cocoa thoroughly, then add the coffee. ‘Cafe Mocha’ is typical at the Frontier Restaurant.

Mussels in Broth  290 calories                                                                                                                     We love mussels and we eat them all summer long when they are fresh. Very good mussels can also be purchased frozen. An excellent source of protein and low in fat and carbs, mussels are superb diet food.

Mussels with Vegetable Plate                                                                                                                                                      1¼# mussels in shells = ½ quart                                                                                                                        ½ cup water                                                                                                                                                             ¼ cup white wine                                                                    flavorings: celery, onion or leek, garlic, rosemary, thyme                                                                                4 slices cucumber                                                                              4 wedges tomato                                                                                a few ounces of cooked, cooled vegetables

Rinse the mussel shells in case they are muddy. Discard any that are broken or do not close when rapped gently on the counter. In a large pot [volume will expand as mussels’ shells open], combine the water, wine, and flavorings. Bring water to a boil and add the mussels and cover.  Cook for 10 minutes, then stir mussels up from the bottom with a long-handled spoon. Cover and continue to cook for another 5 minutes, until all shells are open. Discard any that refuse to. Dig out the mussels then strain the broth over them in the bowl. Plate the veg. After you eat the mussels, drink the flavorful broth. Tastes like summer to me!

Think About Summer

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Yup, although it is still winter and Spring won’t arrive for another 2 weeks, it is time to think about summer.  These recipes will evoke warm weather and easy living, when we can mix fresh herbs in the eggs and a Cesar Salad makes a perfect dinner. Don’t you yearn to wear a different wardrobe that will show off the slimmer you? Time to work on that through the Fast Diet. The Stark family focuses on the coming of Winter, but I think you should remember that Summer will come and you want to be ready.

Herb Scrambled Eggs     279 calories   7.9 g. fat     18.2 g. protein     23.7 g. carbs

Herb Scrambled Eggs copy1.5 eggs  HINT: if you are serving one person, crack 3 two-oz eggs into a large measuring cup. Whisk the eggs like crazy and measure half of the volume into a jar to put in the ‘fridge for next week.                            1 Tbsp fresh herbs, chopped: chives, oregano, rosemary, thyme, parsley…          salt & pepper to taste                                 ½  piece of whole-grain 70-cal bread [I like Nature’s Own brand]                                    1.5 oz grapes OR 2 oz apple OR 2 oz melon                                                                      5-6 oz natural apple cider or fruit smoothie

  hot beverage of choice: blackish coffee or tea, lemon in hot water, Cambric Tea

Whisk the eggs with salt & pepper and pour into a hot pan spritzed with cooking oil or non-stick spray. When bottom of eggs are set, sprinkle the herbs over them, fold over, and plate. Toast the bread, brew the beverage, shake the smoothie [if saved from a previous batch], and you are off to a good start.

Cesar Salad:   263 calories     11.1 g. fat     36.4 g. protein     4.0 g. carbs

This is from Michael Mosley’s Fast Diet book. We have eaten this early since the early days of our Fast Lifestyle and love it.  Lots of flavor and lots of food. Thanks, Mimi and Michael!

1.25 oz Canadian bacon [that’s ‘back bacon’ to Commonwealth member readers]                    3 oz chicken breast: left over from a roast or poach the meal if it is raw.                    2 cups romaine leavCesar Salades, chopped or 2 cups mesclun [baby greens]                                 1 Tbsp grated Parmesan cheese                    1 tsp olive oil                                                ½ tsp lemon juice                                         big pinch 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 from pan and cut into strips. Cut chicken meat into strips or chunks, as you wish. Coarsely chop the romaine, if using.  Whisk the oil & lemon juice in a salad bowl. Crush the oregano in your hands and add it too. Toss the greens with the dressing and plate your greens. Top with grated cheese. Arrange the meat on top.