Fisssh

Gollum loved his fisssh, but he liked it “raw and wriggling.” We enjoy fish, too, and we have it several times a week. High in protein, high in healthy fats, great tasting most of all. Today’s menu revels in fish — just right for the Fasting Lifestyle.

Smoked Salmon Bake 292 calories 8.0 g fat 1.9 g fiber 15.2 g protein 44.6 g carbs 223.2 mg Calcium PB GF Gosh this is good. You must try it!Smoked Salmon Bake

1 two-ounce egg                                                                                                                                                     ¼ oz smoked salmon, crumbled into pieces                                                                                                  2 Tbsp scallions, green & white parts, diced or sliced                                                                                 2-3 tsp chopped parsley                                                                                                                                         1 Tbsp creamy chèvre [goat cheese]                                                                                                                   ¼ cup blueberries                                                                                                                                           blackish coffee or blackish tea or lemon in hot water                                                                                 5-6 oz fruit smoothie, green smoothie or natural apple cider

Put the scallions and parsley into a heat-proof ramekin. Microwave for 30 seconds. Add the salmon. HINT: I did this the night before. Beat the goat cheese and egg together until the cheese breaks up into tiny lumps. Pour into ramekin and stir all together to mix. Bake at 350 degrees for 12 minutes, depending on how you like your eggs. Brew your beverage; dish the fruit; shake that smoothie.                                                                                                                                  

Fish Curry: 250 calories 1.6 g fat 8 g fiber 18.5 g protein 31 g carbs 71 mg Calcium PB GF Based on Craig Claibourne’s “Anything Curry,” this is a meal we have enjoyed for years.Fish Curry w: brown rice

curry sauce [makes 3 cups sauce. you need 3/4 cup for tonight’s dinner]:          1 cup onion, chopped                                                                                                             1 clove garlic, minced                                                                                                          1/2 cup celery, chopped                                                                                                         1 cup apple, peeled, and diced                                                                                           1-2 Tablespoons curry powder                                                                                                3/4 tsp dry mustard                                                                                                                            1 bay leaf                                                                                                                                      3 cups fish stock                                                                                                                      1/2 cup water                                                                                                                         Spritz a sauce pan twice with cooking oil and add 2 Tbsp water. Saute the onion, garlic, celery, and apple until soft.  Sprinkle the curry and mustard on top.  Stir in the bay leaf,  broth, and water.  Let cook  until it measures 3 cups. Measure out 3/4 cup for this recipe, then cool and freeze the remainder.

now complete the curry:                                                                                                       1.5 oz carrot rounds                                                                                                                       1/2 cup cauliflower florets                                                                                                2.5 oz cooked fish                                                                                                                    3 Tbsp peas                                                                                                                                1/4 cup boiled yellow or brown lentils                                                                           1/4 cup diced tomatoes                                                                                                                 1/4 cup diced cucumber

Steam or boil the carrots and cauliflower.  Boil the lentils.   Warm the sauce, add the fish, peas, cooked carrots and cauliflower, and heat gently until all is warm.  Plate with the lentils and top with tomatoes and cucumber.

 

Smoothies

How this Fast Diet Lifestyle works: Eat meals from the 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.

For the 150th blog post, I will discuss smoothies. Lots of people like ’em, for lots of different reasons.  ‘Number One Son’ used to drink them in the morning as a fast way to get out the door to work.  Some think that a smoothie is healthier than juice.  Some think that a smoothie is an easy way to get nutrition.  Some of those ideas are correct, some are not.

A smoothie should be a blended mixture of fruits [and/or vegetables] with a liquid like juice or yogurt or some sort of milk.  This produces a ‘whole-fruit’ beverage, unlike the way most juicers extract the fiber and leave the juice. Now that The Big Corporations have gotten into the game, goodness knows what’s in their smoothies, and goodness has little to do with it! Lots of fat, calories, and additives.

At our house, we always used to drink orange juice from concentrate, the stuff our parents served us.  In fact, my husband’s grandfather helped to develop the beverage during WW2.  Then we thought that smoothies would add a healthy dose of vitamins, so we added fruit such as berries and bananas.

Fruit Smoothie, chez nous: 88 calories  0 g fat    1.0 g fiber    0.2 g protein      21.7 g carbs 15 mg Calcium PB GF  HINT: enough for 4 [four] 5-6 oz servings                                                             2 oz banana                                                                                                                                                                2 oz fruit [all one variety or mixed; we like raspberries, strawberries, black currants, blueberries]                                                                                                                                                           20 oz [2.5 cups] orange juice                                                                                                                             Put the fruit in the blender with 4 0z of the orange juice. Run it on “High” to break up the fruit and make it all smooth. Switch setting to “Low” and add the remaining juice. Run blender to combine the liquids. Save the rest for other mornings. HINT: I make these up in ‘kits’ and keep them in the freezer. They could go into the blender frozen or leave the ‘kit’ on the counter overnight to thaw. Another time-saver!

M&Ms Fruit Smoothie: 80 calories   0.4 g fat       3.5 g fiber    4.2 g protein       16.2 g carb 131 mg Calcium This recipe is from the Fast Diet book, further quantified by me. PB GF When we started the Fast Diet, we went right to smoothie in the Fast Diet Book!  HINT: this makes enough for 2 servings, so reserve the rest for another breakfast which will save you time.                                                                                                                                                       6” of banana [3.0 oz]                                                                                                                                              ½ cup plain, non-fat yogurt                                                                                                                                2 oz fruit. [either ½ cup mixed berries or 7 one-inch strawberries]                                                              8-10 ice cubes                                                                                                                                                      Blend at low speed at first to break up the fruit, then at higher speed to puree.  HINT: I make up ‘kits’ in advance. In a freezer-safe container, I place all the ingredients except the ice cubes and freeze it days to weeks in advance. The night before a Fast Day, the Smoothie Kit comes out to thaw on the counter overnight. Much simpler.

Then a doctor told us that we needed to add Green Smoothies to our diet.  The benefit of pulverized greens is that they are easier for the intestines to process, which is good for all the bacteria which inhabit your gut and help you to digest your food.  So we tried this for a while.                                                                                                                                                                Fruited Green Smoothie    77 calories       0.3 g fat       1.6 g fiber      1.7 g protein       31.3 g carb       30.7 mg Calcium PB GF        HINT: this makes enough for three 6-oz servings, so it will save you time on the next 2 breakfasts.                                                                                                                   2 cups mixed greens – spinach, kale, chard – roughly chopped                                     2 oz banana, sliced                                                                                                                                                      2 oz berries                                                                                                                                                                                           ½ of an apple or pear                                                                                                                                          12 oz tomato juice [such as Knudsen’s organic]                                                                                           10 ice cubes                                                                                                                                                                            Put the fruit and greens in the blender and swirl it together on ”high” just long enough to break them down. Set blender to “low,” add the juice and ice cubes. Process until smooth. Put what you don’t drink today into a jar in the ‘fridge. Next time you use it, shake it well. If you think it has become too thick, feel free to thin it with water or OJ.

Or you could drink a combo of the previous two…..                                                                           Fruit Smoothie w/ greens, ME:        74 calories      0.1 g fat     1.0 g fiber     0.5 g protein       16.5 g carbs    29.4 mg Calcium PB GF      HINT: this makes enough for several breakfasts, so make it once and use it often. A real time-saver.                                                       2 oz banana 2 oz berries [black currants, strawberries, blueberries, red or black raspberries, blackberries – any combo] 1 cup raw spinach or Swiss chard or kale or beet greens                                                                            1 1/2 cups orange juice or natural apple cider                                                                                                    1 cup tomato juice                                                                                                                                                  Toss the fruit and greens into the blender. Add 1/2 cup orange juice. Process on high to blend the fruits and puree the leaves. Turn down to lowest setting and add the remaining juice. Process until smooth. Keep the setting on ‘low’ at this point, unless you like your smoothie with a huge head of foam! HINT: I make these up in ‘kits’ and keep them in the freezer. They could go into the blender frozen or leave the ‘kit’ on the counter overnight to thaw.

You will notice that none of these beverages is a meal in itself — low in calories, yes; but low in protein as well.  We like to drink a fruit beverage with breakfast, so we have one of these. Do you have to drink them?  No. Go ahead and skip them. Smoothies are not mandatory parts of the Fasting Lifestyle.  You can do the arithmetic and see how many calories, etc, it would remove from your menu. You could spend those calories adding more whole fruit to the meal, or save those calories for a fruit snack later in the day if you are at a low ebb.

What if you wanted a smoothie for breakfast? I’ve got one for you. I used to take this for lunch, back in the pre-Fasting Lifestyle days.  You are missing about 80 calories to make it a 300 calorie breakfast, but it would get you through the morning.              

 Banana-Strawberry Tofu Smoothie:   199 calories    3.4 g fat     3.7 g fiber         14 g protein      26 g carbs 360 mg Calcium       PB   GF                                                                                                                             2 oz banana                                                                                                                                                             ½ c plain, fat-free yogurt                                                                                                                                            ½ cup sliced strawberries                                                                                                                                 2.8 oz soft tofu, which is 1/5 of a package  [firm tofu has more protein and Ca.]                                          Put everything in the blender and wizz it on “Low” until it is all blended. Then run it at a higher speed until it is smooth.      NB: If you want to, add another ½ cup of yogurt, or skimmed milk which will add more volume and bring the calorie count to 159.

August!

Wow — it is almost August already.  Time is short — need to fit in all the favorite summer foods.

Buttermilk Baked Eggs: 293 cal 9.8 g fat 8.2 g fiber 15.2 g protein 39.7 g. carb 253 mg Calcium This recipe is from Marion Cunningham’s The Breakfast Book. All I added were the sides. Great book full of good recipes.                PB  GF — if using GF breadButtermilk Baked Egg w: S-b 1 slice 70-cal whole-grain bread                                                                                                                      one 2-oz egg                                                                                                                                                                            2 Tbsp buttermilk                                                                                                                                                     2 oz strawberries                                                                                                                                           blackish coffee or blackish tea or lemon juice & hot water                                                                       5-6 oz fruit smoothie or green smoothie or natural apple cider

Cut out a hole from the middle of the bread using a 2” cookie cutter or juice glass. HINT: put the ‘hole’ in a sandwich bag in the freezer. Save for Dutch Breakfast or Breakfast Casserole or Stuffed Clams or Crab Cakes later on. Toast the bread lightly. HINT: this step could be done the night before. Or cut and toast the bread weeks in advance and freeze. Lightly spray an oven-proof pan with cooking spray and put the toasted bread in it. Break the egg over the bread so that the yolk lands in the hole. Carefully spoon the buttermilk over the egg and bread. Season to taste. HINT: you could prep this far and refrigerate over night. Bake at 350 for 15 minutes. Meanwhile put the fruit in a small dish, brew your beverage, pour your fruit smoothie and you have a terrific breakfast!

Mackerel stuffed with Leeks: 285 calories 15.7 g fat 1.6 g fiber 22 g protein 9.3 g carbs 46.5 mg Calcium       PB   GF         This is from one of Joanne Harris’ lovely cookbooks. If you are lucky enough to get fresh mackerel,  you will enjoy this meal.Mackeral stuffed w: leeks

Two 2-oz mackerel filets to total 4 oz per serving                                                                                      salt & pepper                                                                                                                                                           2 tsp grainy mustard, like ‘country Dijon’                                                                                                      dried oregano or fresh, chopped                                                                                                                              ¾ of an ounce of sliced leeks                                                                                                                    ground coriander                                                                                                                                                     3 oz tomatoes, sliced OR sliced cucumber and cherry tomatoes, as shown

Heat oven to 400 degrees. Slash the skin of the fish and season the skin-side with salt and pepper. Turn the fillets over and spread each one with mustard, then sprinkle with oregano. Put one fillet skin-side down on the baking pan and pile the leeks on top of it. Sprinkle with a little coriander and more pepper, if you like. Put the other fillet on top of the leeks, with the skin-side up. Press down a little on the fish to compact it a bit. Roast for about 12 minutes, until the fish is opaque. Meanwhile, slice the vegetables. What a lovely summer meal!

Flavor

We don’t need to limit ourselves to bland rabbit food while we lose weight. Let’s have some flavor in our meals! This is what the Fasting Lifestyle is all about: good, flavorful, filling food with limited calories, low fat, and low carbs. Sometimes I look forward to Fast Days, just for the flavors.

Ham & Mushroom Scromelette   279 calories    8.9 g fat    4.7 g fiber     17.6 g protein   21.6 g carbs       242 mg Calcium   GFHam and  cheese scromlette w: a-sauce

3 small eggs of which you will use 1 ½ eggs per person HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume into a jar with a lid and put it in the ‘fridge for next week.                                                                                                                                                                           1 oz mushrooms, chopped                                                                                                                                                  ½ oz ham [from a roast; if you use 3% ham from deli, the fat will be reduced!]                                                     ½ cup raspberries  OR  2 oz applesauce, unsweetened                                                                   blackish coffee or tea or lemon with hot water                                                                                            5-6 oz green or fruit smoothie or natural apple cider.

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

Mediterranean Meal       281 calories         7.1 g fat      10.4 g fiber      16.4 g protein   40 g carbs       332 mg Calcium      PB GF                           HINT: This makes enough vegetables for two [2] meals or save the rest for a following dinner or for a Ratatouille Scromelette.Mediterranian Meal

2 cups eggplant, peeled & cubed OR 1 and 1/2 cup bell peppers, cubed                                           2 cups tomato, cubed                                                                                                                                             2 cups zucchini, cubed                                                                                                                                         2 cloves garlic                                                                                                                                                          1.5 tsp oregano                                                                                                                                                          ½ cup chickpeas, rised and drained                                                                                                                     per serving: 1 oz mozzerella, shredded                                                                                                                    1/4 cup brown rice or brown rice couscous, cooked

Prepare all the vegetables, and put them in a saucepan. Simmer, covered, until cooked through. If watery, remove lid and continue to simmer. Add oregano, salt and pepper to taste. You could  use red pepper flakes if you like it spicier.  Toss in the chickpeas, and keep warm. 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!

Spanish Style

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.

Spain is known for sunny beaches and for passionate Flamenco dancers. In other words, HOT stuff! Is the summer hot where you are? Does it make you not want to cook or eat? Here is a remedy: for a summer day, let’s enjoy two Spanish-inspired meals. Even though winters can be cold there, the Spaniards know about eating during warm weather — after all, they shut things down in the heat of the day to rest! Your busy life may not lend itself to a siesta, but let’s prepare some fine meals to enjoy before and after the heat of the day.

Baked Eggs Flamenco    269 calories…    8.8 g fat…     3.2 g fiber…    9 g protein…     13.3 g carb…     42.6 mg Calcium…           PB GF – if using GF bread       From Everyday Tapas, this recipe shows how a meal can go from being a dinner to being a breakfast. Similarly, any breakfast could also be a dinner. Recently, I enjoyed a very similar dish as an appetizer at a restaurant.

Flamenco eggs w: berries

++ 1 Tbsp tomato puree or 1/2 oz tomato, chopped ++++  1 ½ tsp parsley, chopped     ++++ ++ 1 1/2 Tbsp onion, chopped [1 oz]      +++++ 1 ½ Tbsp bell pepper, chopped [1 oz]   ++++ salt & pinch cayenne ++ ++   1 two-oz egg ++   ½ slice 70 calorie bread  ++++  2 oz melon or 2 oz grapes or 3 oz apple +++ optional:   blackish coffee or tea ++++  optional:   5-6 oz fruit smoothie or unpasturized apple cider +++                                                                                                                                                                      Spritz a small ramekin with cooking spray or olive oil. Put the tomato, parsley, onion in the ramekin. Microwave for 4-5 minutes to cook the onion. Add the pepper and seasonings, and microwave for another 4 minutes. [Alternatively, saute the above ingredients as described, instead of microwaving]. HINT: you can do this the night before. Remove from microwave and make a ‘nest’ in the cooked vegetables. Crack the egg into the nest. Bake at 350 for 15-18 minutes. Toast the bread, brew your hot beverage, prep the fruit. Prepare the smoothie, or take the previously-prepared jar of smoothie from the fridge and shake it well before serving.

Tuna-Egg-Tomato Salad   248 calories…    15.8 g. fat…     23.4 g. protein …    13.5 g. carbs…  GF — if using GF bread, or omit it    PB     This  Spanish-inspired meal is also from Everyday Tapas.   I took out the potatoes and substituted garbanzo beans. The recipe is very simple and delicious as well – perfect to dress up with pansy blossoms [they are edible] to honor a day in spring or summer. HINT: This makes enough for two meals. Invite a friend or enjoy it as a lovely lunch the next day. Today’s lettuce will wilt by tomorrow, so plan around that.  

Tapas Tuna w: egg & tomatoes

                                       5 oz canned white-meat tuna in water   +++   2 eggs, hardboiled and cut into 1/2” dice                                                         +++4 oz tomato, cut into 1/2” dice   ++++ ½ cup garbanzo beans, drained and rinsed +++                                                          1 cup baby salad greens    ++++ 1 ½ tsp olive oil  ++++ 1 tsp white wine vinegar ++                                                                  ++ fresh parsley, salt, pepper  ++++ pansy or violet flowers for garnish ++                                                                                                                                       

Drain the tuna and flake the meat into 1” pieces. Whisk the oil and vinegar together and toss with the lettuce. Add everything else, except the flowers, and gently toss to combine with the salad dressing. Garnish with as many flowers as you wish. Serve at room temperature.

Summer Day

I hope the weather is nice where you are.  We are in full Summer, so there should be lots of vegetables and fruit in our diet.  That’s every day, not only on a Fast Day. Today’s menu features the fresh strawberries which currently abound.

Vegetable-Chèvre Omelette 293 calories 9.3 g fat  2.3 g fiber    17 g protein 32.4 g carb   247 mg Calcium   PB GF           Take advantage of the goodness of vegetables and use up some left-overs at the same time! Win-win.Veg:chevre omelette

1 ½ two-oz eggs HINT: If you are serving one person, crack three 2-oz eggs into a small bowl or glass measuring cup. Whip up those eggs and pour half of their volume, crack 3 2-oz eggs into a jar with a lid and put it in the ‘fridge for next week.                                               1/2 Tbsp soft goat cheese [chèvre]                                                                                                                              1/4 cup coarsely chopped cooked summer squash/ green beans/ broccoli/ HINT: prepare extra vegetables at dinner on Wednesday or Sunday and save for this meal the following Fast Day                                                                                                                                                                 salt, pepper, herbs of your choice                                                                                                                   1.5 oz strawberries [ or  2 oz apple]                                                                                                                     blackish coffee or blackish tea or lemon in hot water                                                                                   5-6 oz green smoothie or fruit smoothie or unpasturized apple cider

Add the cheese to the chopped vegetables and stir with a fork to distribute the cheese through the vegetables. Spritz a fry pan with olive oil or non-stick spray and heat. Whisk the eggs and pour them into the pan. As bottom of eggs begins to set, put the vegetables and seasonings on the eggs. Cook to your liking, fold and plate with the fruit. Pour your beverages and have a great day.

Lamb Salad  299 calories  15.6 g fat  1.9 g fiber  26.5 g protein  5.5 g carbs   71.6 mg Calcium  GF A summer Sunday dinner could involve a grilled leg of lamb….yummmmm. Save a few slices to make this salad. This meal is great for sharing with a guest: doubles well.Seder Salad

¾ cup salad greens                                                                                                                                                 1.5 oz cooked lamb, from the leg or other lean cut                                                                                       1 walnut half                                                                                                                                                           ½ hardboiled egg                                                                                                                                                  ½ oz fresh strawberries, sliced in half                                                                                                                 1 tsp horseradish dressing**

**horseradish dressing                                                                                                                                             1 Tbsp mayonnaise made with olive oil                                                                                                         ½ tsp prepared [purchased in a jar] horseradish                                                                                          2 Tbsp parsley, chopped                                                                                                                                       2 tsp vinegar                                                                                                                                                       Whisk all ingredients together. Save unused portion for some other salad.

Chop the walnut into large pieces and toast in a dry skillet until fragrant. Cut egg into wedges, slice the lamb and berries. Toss the greens with the dressing and arrange other ingredients to suit the eye.

 

There is a lot of wisdom in the following article.  Think about your goals and what you hope to achieve by them.   Do You Want to Lose Weight More Than Anything?

 http://www.huffingtonpost.com/jenn-hand/do-you-want-to-lose-weight-more-thananything_b_9532458.html?

 

 

Home Foods

Today’s breakfast makes me think of a meal in an English country-side cottage. Not that I’ve ever had that experience, but I can imagine it.  The dinner is not anything my mother ever served us at home, but imagine eating it in a cottage on a hillside above a Greek fishing village. Travel through imagination, while enjoying a real life Fasting Lifestyle!

Cottage Breakfast:   278 calories    3.8 g fat    4.8 g fiber    10.2 g protein    24.2 g carbs       180 mg CalciumCottage Breakfast

1 griddlecake   [made from 2 Tbsp batter from 10-grain muffins**]                                                                                                                                                   ½ c. raspberries, fresh or frozen                                                                                                                         1.5 Applegate chicken sausage     33 cal/link       OR    1 AlFresco chicken sausage    50 cal/link                                                                                                                                   5-6 oz fruit smoothie or green smoothie or natural apple cider                                                                                                                           blackish coffee, blackish tea, or lemon in hot water                                                                                             

HINT: I prepared 8 griddlecakes from the 10-grain muffin batter*, cooked them, and froze them. I made the rest into muffins to eat on Slow Days. Take one griddlecake from the freezer the night before and let it thaw.  Cook the sausage in the microwave or warm it in a non-stick pan along with the griddlecake. Dish the berries, brew the hot beverage, pour the smoothie. What a sweet meal.

**10-Grain Muffin Batter: 1 cup Bob’s Red Mill 10-grain hot cereal mix                                           1 and 1/4 cup buttermilk   [combine cereal + milk and let sit 10 minutes+.]                                                                                                                                                                            1/3 cup butter                                                                                                                                                         7 Tbsp sugar                                                                                                                                                          1 egg                                                                                                                                                                              1 cup unbleached flour                                                                                                                                       1 tsp salt      +    1 tsp baking powder      +     1 tsp baking soda

Cream the butter and sugar; mix in the egg. Add the dry ingredients and the cereal/milk mixture. Stir until just combined. Use 4 Tbsp batter to make each muffin and use 2 Tbsp batter for each griddlecake

 

Feta Niçoise Salad    298 calories   20.2 g. fat  3.9 g fiber   16.8 g. protein   33 g. carb  250.4 mg Calcium   PB  GF — if using GF bread or omitting.  From the  book, this recipe convinced us that a 300-calorie meal could be very filling!

Feta Nicoise Salad copy                                                                                                                                                                                                                                                             1 and 1/2  romaine leaves    or  1 cup  Spring Mix baby greens                                                                                                                                          ¼ cup green beans                                                                                                                                             1 scant cup cucumber, diced                                                                                                                            1/2 c feta cheese, crumbled or diced                                                                                                                       1.5 black olives                                                                                                                                                       1 tsp olive oil    +    1 tsp white wine vinegar   +  large pinch Herb de Province                                 1/2 oz whole-grain baguette or omit

Steam the green beans, cool and set aside. Slice the lettuce crosswise into 1” pieces. Prepare the other ingredients as described. Pour the oil and vinegar into a wide, shallow bowl and whisk briskly. Put all the other ingredients in the bowl and toss gently to coat with dressing.

Have you seen this article?  Fact or fad? Controversial fasting diets boost weight loss, beat ‘plateaus’     http://www2.ljworld.com/news/2016/jul/05/fact-fad-controversial-fasting-diets/

 

1789, Naturellement

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.

Bastille Day, July 14 is celebrated with parades in Paris. No heads are rolling today. This is the day to commemorate the storming of the Bastille Prison, resulting in the release of a dozen or so prisoners. [Did you know that the key to the Bastille is at Mount Vernon, George Washington’s estate?]  We celebrate with French-themed foods, naturallement. Even though it is a Fast Day tomorrow, we don’t have to say <<quelle horreur!!>> and give up.  We can have our good French food and still lose weight on the Fasting Lifestyle. After these meals, feel free to hum the Marseilles.

Ratatouille ScrOmelette 285 calories… 9.4 g fat… 3 g fiber… 19 g protein… 31 g carbs… 297 mg Calcium… PB GF, if using GF bread or no bread     Mediterreanian ScrOmelette

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                  1/4 cup Mediterranean Vegetables, drained      see: Because its June! June 1, 2016                                                                                       ½ oz goat cheese [chèvre]               half of a slice Arnold multi-grain sandwich thin                                                                                                                                    1 and 1/2 oz strawberries                                                                                                                                                                             blackish coffee or blackish tea or lemon in hot water                                                                                                                    5-6 oz green smoothie or fruit smoothie or unpasturized apple cider

 HINT: the night before, thaw the Mediterranean Vegetables which we prepared June 1st “Because Its June!” Heat a cast iron or non-stick pan and spritz it with oil or cooking spray. Add the prepared vegetables and stir to heat . Whisk the eggs with the cheese and pour into the pan, stirring to incorporate the vegetables. Cook to your favorite degree of doneness.  Dish up the fruit, toast the sandwich bread, brew your hot beverage, and pour the smoothie.

 

Crêpes w/ Chicken & Broccoli 295 calories 8.8 g fat 3.4 g fiber 21.6 g protein 36.6 g carbs 190.3 mg Calcium      This utilizes the crepe batter which we made for “Holy Crepes” on October 13, 2015 and froze for later. HINT: thaw the batter the night or morning before.Chciken&amp; Broc Crepes

1.5 oz broccoli, cooked  ++     1.75 oz chicken breast, cooked  ++ 3 crepes   ++     2.5 Tbsp bechamel sauce**                                                                                                                                                                                                                                                                                                                                                                                                                      ++  1/2 oz cherry tomatoes

Cook 3 crepes and lay flat on a baking sheet. Warm the oven to 320 degrees. Chop the broccoli and dice the chicken. Stir together with the bechamel sauce. Add salt/pepper/herbs to taste. Divide the mixture among the crepes. Fold the crepes over and press gently. Heat filled crepes until warmed through, about 15 minutes, but don’t let them dry out. Plate with the tomatoes. Voila!  Actually this was a huge meal for me: I ate 2 and saved the other one for lunch the next day!

**Béchamel Sauce: makes 1.75 cups. Freezes well.                                                                                     1.5 cups chicken stock                    slice of carrot              slice of onion              3 Tbsp butter              3 Tbsp white whole wheat flour             ½ cup skimmed milk               ½ cup half&half                  1 wedge Laughing Cow cheese

Simmer the stock, carrot and onion for about 15 minutes until the liquid measures 1 cup. In another saucepan, melt the butter and whisk in the flour. Slowly add the stock and whisk at a gently bubble until thickened. Add the half&half and the cheese. Continue to whisk until thickened.  Adjust seasonings.   Freeze what you don’t use today for later.

Protein!!

It makes me cringe when I see salads recommended for dieters.  Either the dressing is very high in fat or the meal is woefully low in protein.  We need protein: especially on a Fast Day. Protein builds muscle.  When we lose fat from under our skin, the skin sags.  Build up your muscles to replace the space under the skin. Stay strong! Maintain and build muscle.  Get exercise and eat protein.  Today’s meals should help, supplying 40 grams of protein.

Improper English   265 cal       4.3 g. fat          17.2 g. protein         47.5 g. carb          A “proper English” is the full Victorian breakfast, serving every conceivable food you can imagine. This version leaves out the eggs and kippers [how improper!], but keeps the protein-rich baked beans along with the rest of the usual stand-bys.Improper English

¼ cup canned baked beans                                                                                                                                    one 50-60 calorie sausage, patty or link      Al Fresco and Applegate are our favorites.                                                                                                             ½ piece of 70-cal toast                                                                                                                                                                                 ½ a 2.5” diameter tomato                                                                                                                                       1 oz mushrooms                                                                                                                                                       a few grapes                                                                                                                                                             5-6 oz fruit smoothie or unpasturized apple cider                                                                               blackish coffee or tea or lemon in hot water

Cut the tomato around its equator and put one half away for later. Salt the tomato and put under the broiler until it softens. Cook the sausage and mushrooms in the same pan to heat through. Heat the beans – perhaps in the microwave. Toast the bread and brew the hot beverage. Pour the smoothie and plate everything. Cheerio!

Seafood Tacos:      270 calories       2.1 g. fat      23 g. protein       36.4 g. carbs    GF  PBseafood tacos w: slaw &amp; salsa

two 6” corn tortillas        I like Ole brand                                                                                                               3 oz cooked fish HINT: next time you grill or broil fish, cook an extra 3 oz for this recipe. Wrap it and label and store in freezer until needed.                                                                              ½ cup tomato, cubed and drained                                                                                                                   ½ cup cabbage, chopped                                                                                                                                      1 oz red onion, sliced                                                                                                                                                        1 Tbsp lime juice or salsa verde [Herdez brand is good]                                                                                                  pinch chili powder  +   pinch cumin                                                                                                              1.5 Tbsp plain yogurt, drained

Combine the cabbage, tomato, and onion in a bowl with the lime juice and spices. Heat a large griddle or cast iron pan and put the tortillas in it until they are warm, pliable, and beginning to brown. Remove to your plate. Spread the tortillas with the yogurt. Divide the fish between the tortillas and add a splash of lime juice or salsa verde. Top with the vegetable slaw. If there is too much slaw to fit into the tortillas, serve it on the side. What a simple summer dish!

READ THIS:  Dieting Secrets Revealed By Men Who Are In Shape   http://www.cheatsheet.com/health-fitness/8-dieting-secrets-revealed-by-men-who-are-in-shape.html/2/

 

Simple. Yummy.

Simple foods are often the best: easy to prepare yet good to eat. Today we serve some meals which fill the bill. We can have good food and eat it too!  Got a craving for something else?  Eat it tomorrow. With the Fasting Lifestyle it all works to our benefit.

Green Eggs & Ham    295 calories      8.8 fat     15.9 pro      25.1 carb        GFgreen eggs &amp; ham w: apple

three 2-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 oz. ground or chopped ham                                                                                                                            1 green onion, chopped white and green parts or use fresh chives                                                             1 and 1/2 oz apple or ½ cup berries NB: Northern fruits are more healthy than tropicals. Andrew Weil said so.                                                                                                                                 blackish coffee or tea or lemon with hot water                                                                                           5-6 oz fruit smoothie or natural apple cider

Whisk the eggs with salt & pepper to taste. Put the white part of the onion into a hot pan sprayed with cooking oil. Stir around for a few seconds. Add the eggs. When bottom of eggs begin to set, sprinkle the ham & green scallions over the eggs, scramble to taste, and plate. Brew the beverage, pour the smoothie or cider, prep the fruit, and “Eat them! Eat them, here they are!”

Beet & Bleu Cheese Salad   288 cal    11 g fat   5.3 g fiber   13.7 g protein       39 g carb  424 mg Calcium    GF  PB     This recipe takes me back to a little restaurant 2 blocks north of Notre Dame in Paris. Dinner at Au Bougnat was a treat and this meal evokes fond memories.Beet &amp; Bleu Cheese Salad

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

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