The Fasting Day Cookbook: 120 Easy Recipes for the 5:2 Diet
Format: PDF / Kindle (mobi) / ePub
Mix and match recipe ideas, from 50 to 500 calories!
Fasting diets have taken the world by storm - by reducing your calorie intake on just two days of the week, you can lose weight quickly and easily, and it may prove to have long-term health benefits.
But on fasting days, you need simple and delicious meal ideas. The Fasting Day Cookbook offers 120 imaginative, tasty recipes from 50 to 500 calories. You can mix and match to spread your calories across the fasting day, ensuring that you eat well and feel full even on your day 'off'.
With recipes for Glazed chicken wings, Beef satay, Lime-marinated halibut and Almond fudge crumbles, you won't be going hungry - and fasting days will be as much fun as feasting days!
Compote Bircher Muesli Roasted Peaches with Pistachio Stuffing Grilled Herrings with Oatmeal, Spinach and Almonds Asparagus with Poached Eggs lunch Mushroom Pâté with Madeira Spicy Grilled Aubergine Salad Sugar Snap Peas with a Minted Lemon Dip Spicy Beef Soup Grilled King Prawns with Chilli Soy Sauce Tuscan Bean Soup with Toasted Garlic Chilled Beetroot and Apple Soup Prawn and Rice Noodle Salad Chickpeas with Ginger and Tomato Fattoush Fennel and Orange Salad Spicy Parsnip and
with Two-tomato Sauce Penne with Olives, Anchovies and Chilli Pickled Salmon on Rye Poached Egg, Florentine-style Prawn and Rice Noodle Salad Prawns with Spinach Rich and Dark Spiced Hot Chocolate Roast Chicken with a Devilled Sauce Roasted Aubergine with Flatbread Roasted Peaches with Pistachio Stuffing Roasted Tomatoes with a Garlic Crust Roasted vegetable Omelette Rocket and Goats’ Cheese with Roasted Pepper Salsa Root vegetable and Lentil Casserole Saffron Scones Salad of
Preheat the oven to 230˚C/450˚F/Mark 8. Halve the aubergines lengthwise, then score a criss-cross pattern over the cut surface. Sprinkle with 2 teaspoons of salt and set aside for 30 minutes. Rinse thoroughly and pat dry. Place the aubergines in a roasting tin and brush the cut surfaces liberally with 2 tablespoons of the oil. Roast in the oven for 45–50 minutes until browned and soft, brushing occasionally with more oil. Allow to cool slightly. Meanwhile, finely chop the garlic and onion.
shells 2 tbsp chopped flat-leaf parsley salt and pepper for the rocket pesto 50g rocket 1 garlic clove, peeled 1 tbsp capers, rinsed and drained 1 tbsp chopped flat-leaf parsley 15g pine nuts, toasted 15g freshly grated Parmesan cheese 5 tbsp extra virgin olive oil Immerse the tomatoes in a bowl of boiling water for 30 seconds, then remove with a slotted spoon and peel away the skins. Chop the tomato flesh. Heat the oil in a large saucepan, add the onion, garlic, leek and rosemary and
contrasting with the juicy lamb. 450g lean lamb 2 tbsp vegetable oil 1 large onion, cut into wedges 2 garlic cloves, finely chopped 2 tbsp Thai red curry paste 150ml lamb or beef stock 2 tbsp Thai fish sauce 2 tsp soft brown sugar 1 x 200g tin bamboo shoots, drained 1 red pepper, deseeded 2 tbsp chopped mint 1 tbsp chopped basil 25g raw peanuts, toasted basil leaves, to garnish Cut the lamb into 3cm cubes. Heat the oil in a wok or large frying pan, add the onion and garlic and fry