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.
What do you know about the Maya civilization? That they lived in Central America? That they grew corn? That there was a Maya calendar? All true. The Maya lived in what is now Mexico, Honduras, Belize, and Guatemala. When they changed from nomadic hunting and gathering and began to grow corn/maize around 1800 BCE, their culture began to evolve. City states developed, and one of the greats was Palenque. Known then as Lakamha, it was the finest city of the Americas. From ca. 226 BCE to ca. 799 CE, the city grew and flourished. In addition to the city planning and the fine architecture is the fact that one of its great leaders was a woman. Yohl Ik’nal was the 8th ruler of Lakamha. Lady Yohl was on the throne for 21 years, not as a regent or place-holder, but as a full-fledged leader. Those days were difficult for the Maya. Possibly war had left the city without a male heir. Lady Yohl is presumed to be the daughter of the prior ruler and she ‘put on the head-band‘ in December of 583 CE. Twice during her rule the city was invaded and possibly sacked, but she had the respect and trust of her people, so she continued to reign until November of 604 CE. During that time, she insured the succession of her son who, unlike his mother, was not descended from royal male line. So revered was she, that Lady Yohl’s symbol is depicted several times in the tomb of her royal son and grandson. Almost 200 years later, the civilization dwindled — not because of the conquistadors; not because of disease; but most likely by climate change. Less rainfall, perhaps due to deforestation, made food production for the large cities untenable. People moved into the countryside from the cities and the jungle reclaimed them. Sic transit gloria mundi. Can we learn from this?
The MesoAmericans enjoyed corn, squash, chocolate, and chilis, which made for a tasty cuisine. Our breakfast and dinner call on those ingredients for use in preparing some fine food. If you choose the mocha cafe au lait for your breakfast beverage, you will be following the Mayan tradition of drinking chocolate as a frothy beverage.
Breakfast Burrito: 225 calories 12 g fat 3.5 g fiber 12 g protein 29 g carbs [20 g Complex] 108 mg Calcium NB: The food values shown are for the plated items, not the optional coffee. Inspired by breakfasts enjoyed at the Frontier Restaurant in Albuquerque, N.M., this has all the tastes of the Southwest – right down to the mocha coffee — in a filling yet low-calorie meal.
one 6” corn tortilla, MUST be 65 calories per tortilla one 2-oz egg 1 oz roasted green chiles, available canned under the ‘Hatch’ brand 1 Tbsp carne adovada Large pinch oregano, Mexican oregano if you can find it. Hot sauce to taste 1 tsp cheddar cheese, finely grated 1 oz of apple Optional: blackish coffee [53 calories] or blackish tea or mocha cafe au lait [65 calories] or lemon in hot water
Whisk the egg with the chiles and carne. In a dry, well-seasoned cast iron pan heat the tortilla until it is warm, soft, and just beginning to brown. Remove to a plate. Scramble the egg to your preference in a spritz of oil on your pan. Put the egg on top of the tortilla. Sprinkle the cheese on the egg and put it all in the toaster oven for about a minute. Douse with hot sauce if you wish, serve with the apple and hot beverage of your choice.
Green Chili-Chicken Posole: 207 calories 4 g fat 4 g fiber 17.5 b protein 24 g carbs 35 mg Calcium PB GF Friend Cheryl shared this recipe out of the blue one day and it turned out to be a real winner. Despite the low calorie count, it is filling. Did I add, delicious?
|Makes 3 cups = 3 Sv.|
|6.35 oz chicken breast meat|
½ tsp thyme salt + pepper
|Shred or cube the chicken breast meat. Season with thyme, salt, & pepper, stir to combine and set aside.|
|2 tsp canola oil |
½ cup onion
½ jalapeno, more if you wish 1 clove garlic
|Chop onion, pepper, and garlic. Heat oil over medium heat in saucepan. Add vegetables and cook ~ 4 mins, until soft. Cool a little bit.|
|6-7 oz chilies ½ tsp thyme||Scrape cooked vegetables into a food processor. Add green chilis + thyme. Process until smooth.|
|Pour vegetables/chilis into saucepan. Cook, stirring, on med heat ~5 mins as sauce thickens.|
|1 cup chicken broth 15 oz can of posole, drained||Add chicken and these to saucepan. Simmer until chicken is tender + cooked, ~10 mins.|
6 oz zucchini, sliced, cooked
|Serve in bowls, topped with Mexican oregano.Plate zucchini, drizzled w/ some of the sauce|
|1 two-oz egg||1 two-oz egg|
|3%-fat ham, from supermarket||chèvre cheese [creamy goat cheese]|
|Jarlsberg cheese||apple or pear + lemon-dill seasoning|
|sage + strawberries||spinach, frozen or fresh|
|Optional smoothie||optional smoothie|
|optional hot beverage||optional hot beverage|
Dinner, single portion for Monday:………………………….. single portion for Thursday:
|[brown] rice vermicelli + shallot||olive oil + onion|
|dried shiitake mushrooms + peanut oil||scallion + garlic|
|carrot + cabbage + 2-oz egg||tomato + chickpeas, canned|
|shrimp + soy sauce + pepper + [cilantro]||chicken stock + herbs of your choice|
|Sparkling water||Sparkling water|