Fat Fast Cookbook: 50 Easy Recipes to Jump Start Your Low Carb Weight Loss (14 page)

2.
    
Divide into
four dishes and chill before serving.

·
     
½ pound asparagus

·
     
2 tablespoons mayonnaise

·
     
¼ teaspoon wasabi powder

·
     
¼ teaspoon soy sauce or coconut aminos

·
     
1 pinch Splenda

1.
    
Snap the ends off your asparagus where it wants to break naturally.

2.
    
Put in a microwave steamer or lay it in a microwaveable casserole or pie plate.

3.
    
Add a tablespoon or so of water, cover (use plastic wrap if you don’t have a lid), and microwave on high for 3 to 4 minutes.

4.
    
Stir everything else together in a small dish.

5.
    
When the microwave beeps, uncover your asparagus immediately, to avoid overcooking.

6.
    
Now you have a choice: You can eat your asparagus immediately, dipping it in the mayo, or you can chill it and eat it later. Good either way.

Per Serving: 226 Calories; 24g Fat (85.9% calories from fat); 3g Protein
; 6g Carbohydrate; 2g Dietary Fiber; 4g Usable Carbs

This makes four servings for the simple reason that it’s rough to subdivide the pepper and run so little mayo through the food processor. But feel free to make the mayo first, keep it in the fridge, and nuke the asparagus as needed.

·
     
2 pounds asparagus

·
     
½ cup mayonnaise

·
     
1 chipotle chili, canned in adobo

1.
    
Snap the ends off the asparagus where they want to break naturally. Put in a microwaveable casserole or Pyrex baking pan, add a couple of tablespoons of water, cover with plastic wrap, and nuke on high for 6 minutes.

2.
    
In the meanwhile, put the mayonnaise and the chipotle in your food processor, with the
S
-blade in place. Add a teaspoon of the adobo sauce from the can. Now, run the food processor until it’s smooth. That’s it.

3.
    
Ser
ve ¼
of the asparagus with 2 tablespoons chipotle mayonnaise.

·
     
1 ½ cups fresh spinach

·
     
4 teaspoons olive oil

·
     
4 teaspoons cider vinegar

·
     
½ teaspoon no-sugar-added ketchup (Heinz makes a good one)

·
     
1 fresh mushroom, sliced

·
     
1 slice cooked bacon, crumbled

1.
    
Measure your spinach and put it in a salad bowl.

2.
    
Whisk together the olive oil, vinegar, and ketchup, pour over the spinach, and toss well.

3.
   
 
Top with the sliced mushroom, crumble in the bacon, and eat.

Amy says:
My husband loves these individual pumpkin pies; this is one of the many reasons he looks forward to autumn.

·
     
15-ounce can pumpkin puree, 100% pure pumpkin

·
     
4 ounces cream cheese, softened

·
     
2 whole eggs, beaten

·
     
½ teaspoon pumpkin pie spice

·
     
½ cup heavy whipping cream

·
     
Sugar-free sweetener to equal ¼ cup sugar

·
     
2 tablespoons of whipped cream, optional garnish

1.
    
Preheat oven to 350 degrees F.

2.
    
Using an electric mixer, beat pumpkin and cream cheese until smooth.

3.
    
Beat in the eggs, pumpkin pie spice, heavy cream, and sweetener.

4.
    
Pour into greased ramekins, placed on a cookie sheet. Bake for 60 minutes, or until knife inserted in center comes out clean.

5.
    
Cool and serve, or refrigerate until ready to eat.

6 servings, each with 162 Calories; 15g Fat (84.3% calories from fat); 4g Pro
tein; 3g Carbohydrate; trace Dietary Fiber; 3g Usable Carbs

The crowning glory of this book. You’ll make this over and over, whether you’re Fat Fasting or not. A little high in calories, but worth giving up another feeding for!

·
     
1 packet tofu shirataki (I like the macaroni-style best for this.)

·
     
2 tablespoons heavy cream

·
     
1 tablespoon whipped cream cheese

·
     
1 ¼ ounces Cheddar cheese, shredded

·
     
½ tablespoon coconut oil

1.
    
Drain and rinse 1 packet of tofu shirataki—I like the fettuccine width or the hard-to-find macaroni shape for this.

2.
    
Put ‘em in a bowl, and nuke them on high for 90 seconds or so.

3.
    
Drain them again. Nuke them again. Drain them again. This should get the excess water out.

4.
    
Add everyt
hing else to the bowl, and stir till the cheese melts and you have a smooth sauce. That’s all!

Rebecca says:
Dr. Atkins recommended plain cream cheese when doing a fat fast, and when I first tried it years ago, I realized how yummy it was. I tried different things to make it even yummier and came up with this version, which is my favorite.