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.
Creamy Roast Broccoli and Garlic Zoodles
- 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)
- 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
- Fry garlic on a medium heat in a pan until fragrant and soft. Add cooked broccoli and stir through gently.
- Add Carnation milk and stock, and salt and pepper to taste. Simmer gently for a few minutes until hot.
- Add zucchini into pan, stir through and cook until soft and hot
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.
After I wrote my blog post on Friday, my fasting day took a bit of a change of path. By change of path, I mean I decided to go out for dinner, halt the fasting day, and recommence (re-do) the following day. I was completely fine with the decision – it meant I’d still done a solid portion of the day with minimal calories and no refined carbs or sugars (just a coffee and some raw veg), on top of my full fasting day the next day.
That meant that yesterday was my first attempt at a weekend fasting day. I wasn’t nervous about it, but I also wasn’t sure how I’d go. Turns out, if I have a (reasonably) busy day, the weekends are a great time to fast. I got to eat different food to my normal fasting lunch, I didn’t get hungry, and at the end of the day I still had leftover calories for some fruit. Here’s my Saturday Fasting Day on a plate:
Lunch: chilli tomato and mushroom zoodles
Dinner: green veg stirfry with soy and red onion sauce
Dessert: a medium pear and a punnet of blueberries
At this point in time I’m still triple checking my maths to make sure everything I’m eating is actually keeping me on track – I find it hard to believe sometimes that I can eat this much food for only 500 calories. The pear and the blueberries last night felt like a treat – it’s the first time I’ve had fruit on a fasting day, and I could only have them because I skipped the morning coffee. Given that that’s something I can do on weekends and can’t do on weekdays, it’s a good incentive to keep trying weekend fasting! Another plus was the massive plate of zoodles I had for lunch – well worth it, and much more satisfying than my normal ‘grazing box’ of raw veg at work.
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
- 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
- Fry the onion until soft. Add garlic and cook for a few minutes until soft
- Add tuna, mustard, lemon juice, water, stock and simmer for a couple of minutes, stirring well.
- Add yoghurt and stir through
- Add zoodles and stir through the sauce. Keep on a medium heat and cook, stirring, until the zoodles are softened and hot
- Taste, and add paprika and additional pepper to taste
I forgot to take a photo – oops! So here’s my day’s calories instead 😛