5:2 fasting day #11 – catering for many diets [5:2 recipe: creamy broccoli and garlic zoodles]

Yesterday’s fasting day came and went without much fuss. I had a late coffee (nearly midday), drank a heap of black and peppermint tea, and didn’t eat lunch until 4pm. For dinner I tried a new recipe, and it worked out really well. In my household at the moment we’ve got three different diets to cater for, depending on the: 500 calories, LCHF (low carb high fat), and “22 year old boy give me carbs and meat”. So cooking on low calorie days tends to be a fun experiment in creativity! Here’s what everyone at last night:

  • 500 calorie: roast broccoli and garlic zoodles with creamy carnation milk
  • LCHF: roast broccoli, garlic and chicken zoodles with cream-based sauce
  • 22 yr old boy: roast broccoli, garlic and chicken wheat past with cream-based sauce

Putting these meals together is pretty easy – firstly I prepare my own sauce in a different pan to everyone elses. I then pull out the required sauce for the pasta eater once it’s cooked, then add the zoodles to the pans of sauces to cook. I reckon it only adds 5 minutes to the total cooking time.

broccoli zoodles

Creamy Roast Broccoli and Garlic Zoodles

Ingredients

  • 200 grams broccoli (35 cal)
  • 3 tsp garlic (15 cal)
  • 100 ml Carnation Light and Creamy evaporated milk (98 cal)
  • 1/2 cup Campbell’s Real Chicken Stock (20 cal)
  • 250 g zucchini, spiralised (35 cal)

Method

  1. Preheat oven to 170 degrees (ish). Place broccoli florets on tray (give very light spray with oil if you have the extra calories available). Roast until soft, approx. 25 mins
  2. Fry garlic on a medium heat in a pan until fragrant and soft. Add cooked broccoli and stir through gently.
  3. Add Carnation milk and stock, and salt and pepper to taste. Simmer gently for a few minutes until hot.
  4. Add zucchini into pan, stir through and cook until soft and hot
  5. Serve!

If you’re cooking for other diets:

LCHF: cook bite-sized pieces of chicken in the pan before cooking garlic. Remove the chicken and place aside, then cook the recipe as above. Use full-fat cream instead of Carnation milk. Add chicken back in when adding the cream and stock. Add a big handful of parmesan cheese at the end of the cook and stir through.

22 yr old boy: Cook required amount of pasta as per instructions on the packet. cook bite-sized pieces of chicken in the pan before cooking garlic. Remove the chicken and place aside, then cook the recipe as above. Use full-fat cream instead of Carnation milk. Add chicken back in when adding the cream and stock. Add a big handful of parmesan cheese at the end of the cook and stir through. Serve with sauce poured over the pasta in a bowl. Stir well.

5:2 fasting day 6 – and my best dinner recipe yet

I’ve reached the end of my sixth fasting day (I didn’t blog on day five, oops). Today something weird happened – I didn’t eat all of the food I’d allocated myself. I’m yet to eat my allocated apple on any fasting day, so that’s not surprising, but today I found myself arrive at dinner time having not eaten my cherry tomatoes at lunch or my cottage cheese in the afternoon either. That, combined with the apple, left me with an uneaten 188 allocated calories. Yippee!!

I also decided to give a new dinner recipe a go tonight- I’d planned another stirfry, but decided I don’t want to eat that too much, lest I burn myself out and never want to eat it again. So tonight’s dinner experiment was a creamy lemon tuna pasta (zoodle pasta), and it was GOOD!!! Like really good. Not good for a fasting day- good for any day! It comes in at about 270 calories.

Creamy Lemon Tuna Zoodles

Ingredients

  • 250 grams zucchini, spiralised – 35 cal
  • 50 g onion, diced – 14 cal
  • 1 tsp garlic – 5 cal
  • Small can of tuna in springwater, drained – 78 cal
  • Juice of half a lemon – 13 cal (ish)
  • 1 tsp French mustard – 6 cal
  • 1/3 cup of water
  • 50 g Jalna natural greek yoghurt – 65 cal
  • 1 tsp veggie stock paste (calories unknown)
  • edit: paprika, to taste

Method

  1. Fry the onion until soft. Add garlic and cook for a few minutes until soft
  2. Add tuna, mustard, lemon juice, water, stock and simmer for a couple of minutes, stirring well.
  3. Add yoghurt and stir through
  4. Add zoodles and stir through the sauce. Keep on a medium heat and cook, stirring, until the zoodles are softened and hot
  5. Taste, and add paprika and additional pepper to taste
  6. Serve!

fasting day 6

I forgot to take a photo – oops! So here’s my day’s calories instead 😛

Some lessons hard learned (but learned none the less)

fruit and veg

My dinner for the last fortnight

The last fortnight has been busy for me. Super busy. I’ve been away from home a lot, and I haven’t had a lot of time to prepare meals. In fact, for a few days there everything I ate was completely out of my control.

For the most part I’ve been really good- what could have easily turned into an excuse to eat McDonalds every night for dinner for a fortnight instead became a love-fest for apples, carrots and capsicums. In the last two weeks I’ve consumed a minimum of 14 apples, 7 raw carrots and 7 raw capsicums- and that’s just been the contents of my dinner. My protein intake’s been a little bit low as a result, but overall I’m much happier for having eaten huge amounts of raw veggies than I would have been if I’d eaten maccas.

For the first half of last week I was on a campsite. Like, the kind you go on for school camp. The site I was at does pretty good food by campsite standards, it’s not entirely gross, but unfortunately it didn’t fit in very well with my current diet at all. I’ve been going to this place for years, but I’d never quite realised just how many wheat-based carbs they pump into their visitors. Cereal and toast for breakfast, sandwiches and wraps for lunch, pasta and pizza for dinner, and scones, cakes and biscuits for morning tea and supper. On top of that I was incredibly tired and gave out to some nasty old snacking habits.

I just hadn’t had time to mentally prepare myself for my time away, so I hadn’t psyched myself up to pass on the morning teas and suppers, or to say no to the copious amounts of lollies and chips that were being passed around. I did fine at breakfast, eating fruit and coffee instead of the wheat-based carbs, but by morning tea I was on the bandwagon and eating the sweet stuff. Lunchtimes were fine- I passed on the rolls and wraps and chose to have the salad and proteins by themselves, but that’s as good as I got. Lolly snakes were my major downfall, as was a late afternoon box of TeeVee Snacks chocolate biscuits.

Couple all of that eating with a grand total of zero exercise, and by the end of day three I’d put on a whopping two kilograms. Wow. Not only was I heavier, but I was feeling revolting. For the first time I truly understood the meaning of the word ‘bloated’- my tummy felt bloated, as did my arms, legs, face, feet….. I just felt really blown out. Without going into too much detail my bowel was seriously confused, and I was letting off some pretty foul smells. For the first time I realised just what a huge impact my dietary change is having on my body.

Upon returning home on Wednesday I was immediately back into my preferred eating habits- lots of fruit and veg, enough protein, minimal carbs, and no wheat. Within half a day I was feeling better. Despite being tired I hit the gym three days in a row, and by Saturday morning (just 48 hours after I’d weighed in at 2 kg heavier) I’d dropped 1.25kg again.

What a freaky lesson in, well, everything. The importance of listening to my body, the importance of exercise, and the impact that refined carbs and refined sugar has on my body. I’m back on track again, and with only 2 weeks until the conclusion of The Challenge I’m hoping to be very close to having lost 8 kg by the time it’s over.

 

P.S- a few blogs ago I wrote that I was aiming to deadlift 60 kg soon. On Saturday I managed to do just that- and do a set of 10!! Pretty stoked, and looking forward to smashing some more PBs in that area 🙂