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.
It is the end of Summer in the Northern Hemisphere — the last warm breaths of the season still can be felt as the early afternoon sun shines on your back. The days are noticeably shorter, the leaves fall from the trees, and sometimes the heat comes on at night…yet the Last Rose of Summer is blooming. True, the Autumnal Equinox has passed and we are closer to November than to September. This is Summer’s Last Gasp, before the chilly, grey days ahead. As Ned Stark would say, “Winter is coming.” Before Summer ends, let’s mark the season with some foods that are appropriate.
Autumnal Equinox ScrOmelette: 147 calories 8 g fat 1.6 g fiber 10.6 g protein 12 g carbs [9 g Complex] 52 mg Calcium NB: Food values shown are for the ScrOmelette and fruit only, and do not include the optional beverages. PB GF The mushrooms are for Autumn, the tomatoes are for Summer. This meal is for when the seasons overlap.
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, chopped 1½ oz tomatoes, cubed/diced and drained 1 Tbsp scallion, chopped 1 yellow or other small plum OR 2 oz peach OR 3 oz strawberry Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water Optional: 5-6 oz fruit smoothie or berry-yogurt smoothie [88 calories]
Drain the tomato cubes in a sieve, overnight if possible. Put the vegetables in an oil-sprayed non-stick pan to warm them and to cook them a bit. Whisk the eggs and pour over the vegetables in the pan. Scramble or cook as an omelette. Prepare the beverages and plate the fruit with the eggs. Savor your meal as you contemplate the change of the seasons.
Summer Vegetable Tortillas: 310 calories 9 g fat 8 g fiber 28.6 g protein 49 g carbs 210 mg Calcium PB Eating Well magazine is the source of these fine tortillas which are chock full of the flavors of the Summer garden. HINT: Serves two 
|1 cup eggplant in ½” dice 1 cup onion in ½ “ dice |
½ cup corn
salt + pepper
|Mix it all in a medium bowl, then put on a baking sheet sprayed with cooking spray. (reserve the bowl) Spray the vegetables with cooking spray. Roast at 450 F for 10 minutes.|
|1 cup zucchini in ½“ dice 1.5 cloves garlic salt + pepper||Combine in the bowl. Add to the baking sheet and spray again. Roast until vegetables are soft and starting to brown, about 15 minutes.|
|½ c cooked chicken breast, shredded ½ c enchilada sauce||Put chicken and the vegetables in a saute pan. Stir in enchilada sauce and heat until warm.|
|4 corn tortillas, warmed ½ c Monterey jack, shredded + chopped cilantro, lime wedges||Put ¼ of the filling on each tortilla. [save a bit for adding to eggs at breakfast] Top with cheese, serve with cilantro/lime.|
Ingredients for next week: Breakfast, single portion for Monday ……… single portion for Thursday:
|1 two-oz egg||1 two-oz egg|
|ricotta cheese||70-calorie whole-grain bread|
|Cheddar or Gruyere cheese||Canadian bacon/back bacon|
|raspberry or apple or grapes||banana|
|Optional smoothie||optional smoothie|
|optional hot beverage||optional hot beverage|
Dinner, single portion for Monday: …….. single portion for Thursday:
|smoked haddock + onion||pork tenderloin + sweet red pepper|
|hard-boiled eggs + bay leaf||Asian sweet chili sauce + cucumber|
|asparagus + curry powder||carrot + baguette slices + ground garlic|
|turmeric + cooked rice +milk||pickle brine + sesame oil + ginger|
|Sparkling water||Sparkling water|