So here I am at the start of fasting day #4. When I say start, I mean it’s 12:47 pm and besides my morning coffee I’m yet to eat. I’ve just made myself a cup of green tea- the hope is that if I have that, I might actually put of eating for a little bit longer than usual. Ultimately I think it will depend on how my brain goes- I can fill my stomach with water, but if my brain fades then I’ll need to eat.
5:2 so far has been an interesting exercise in reflecting on my usual eating habits, and what my body wants vs what my mind wants. Do I, for example, need to be eating breakfast on non-fasting days? If I’m fine up until 12:30 ish without food, then is breakfast just extra calories I don’t need? My PT says no, I should be eating breakfast. A high protein breakfast at that. I’m not so sure – so I’ll keep listening to my body to figure it out.
So, day four of fasting, and I’ll be eating the same dinner for the third time. I’ve tried two different dinner recipes so far – I’m in search for some more! I need to refine my second one a bit before I post it here, but for now I thought I’d share my stirfry recipe that comes in under 250 calories.
- 90 g red/spanish onion, sliced into strips – 22 calories
- 150 g (1 bunch) asparagus, ends trimmed off, cut in half – 32 calories
- 150 g mushrooms, ends trimmed, cut in half – 38 calories
- 100 g snowpeas or green beans – approx. 35 calories (depending on which ingredient you use)
- 124 g zucchini, cut in half lengthways then into 1.5 cm chunks – 19 calories
- 100 g broccoli, cut into small florets – 30 calories
- 2 tbsp soy sauce – 4o calories
- 1 tsp cornflour – approx. 36 calories
- In a frying pan or wok, cook onion until well cooked (if you’ve got some calories to play with, use a very small amount of oil for this)
- When onion is well cooked, add all other veggies (if you prefer non-crunchy broccoli, add this first for a few minutes)
- Stir cornflour into a small amount of water in a glass, then add to the pan (this will give you a thickened sauce)
- Add soy sauce, and salt/pepper to taste. You won’t need much/any salt, but go to town with the pepper!
- When veggies are cooked to you preferred softness, serve.
This recipe makes two decent-seized bowls. Depending on how hungry you are, it’s more than one serve- have a play with it, and adjust according to what works best for you. If you’re not so much of an end-of-day eater, you could easily have half of this portion for lunch and half for dinner, freeing up extra calories for snacking.
Note: when I’m not fasting, I make this stirfry with chicken. I just brown off the chicken before cooking the onion, remove it from the pan, and add it again to finish cooking with the rest of the veggies.
(excuse the horrible pictures, but it gives you an idea!!)