Thank you. Easy fast to you as well.

What are people breaking their fast with?

I'm baking cinnamon buns. I can have 4 or 5 and still be well under my calorie goal. I'll probably be full after 2, though.

It's hard to fast when I'm weighted down. We eat lighter, actually.

I actually like to eat salty foods before a fast - they help you retain water. If you're going to do salty, just make sure to drink extra. Don't worry about the scale if you retain some of the water - it's only temporary.

Two nice recipes for erev Tisha Be'av here http://www.israelnationalnews.com/News/News.aspx/169885#.UeKEJGbUFrk

These are the 2 recipes from http://www.israelnationalnews.com/News/News.aspx/169885#

Vegan Corn Chowder (4 servings)

This non-dairy corn chowder is the easiest soup that can actually be served cold or hot. It is inspired from Judita Wingall's Raw & Simple cookbook.

Prep Time : 5 min Ready Time : 5 min

Ingredients:
2 pounds frozen corn kernels, thawed (you can use fresh off the cob if it is in season)

2 cups water

1/4 avocado, plus more for garnish

3 cloves garlic

1 lime, juiced

1 1/2 teaspoon salt

1/2 teaspoon chipolata or chili powder

1/4 teaspoon black pepper

Garnish: diced avocado, diced tomato, chopped cilantro, chopped jalapeno, chopped red onion
Directions

In a blender, blend together all but 1 cup of the corn, the water, the avocado, garlic, lime juice, chipolata, salt, and pepper until smooth. Stir in the extra cup of corn and adjust seasoning to taste. Ladle into bowls and top with garnish of choice.

If you wish you serve it hot, you can warm on the stove or microwave and then add the garnish before serving. If your family members aren't broccoli fans, substitute a frozen vegetable of your choice.

Easy Macaroni and Cheese - No Bake (4 servings)

Prep Time : 20 min Cook Time : 10 min Ready Time : 30 min

Ingredients:

8 oz (2 cups) whole wheat elbow noodles1 (10-ounce) package frozen chopped broccoli

1 3/4 cups low-fat milk, divided

3 tablespoons flour

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon ground white pepper

3/4 cup shredded extra-sharp Cheddar cheese

1/4 cup shredded Parmesan cheese

1 teaspoon Dijon mustard
Directions

Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.

Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined.

Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.

Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.