5:2 diet

Mands

Edited 'cos it needed editing.

trudij

Fast day here as well - plum for breakfast with cup of tea, salad for lunch (50g chicken with lettuce,celery,5 tomatoes and spinach) and a muller lite yogurt (so far up to 285 calories according to the my fitness thing) 3/4 hours fast walking the dog, and tonight Im going to have gammon with mixed veg.

Think thats somewhere around the 500 calorie mark - had fruit tea and water most of the day.

LalaGomay

Tried Splenda instead of sugar in tea for the first time today. Always thought it would taste disgusting, but can't even tell the difference. Yay!

adouglasmhor

Tried the zero noodles - fine taste just like rice noodles, hand them with roasted Mediterranean veg and a sauce made from no sugar no salt natural peanut butter, soy sauce, hot sauce and spice mix with a teaspoon of honey.

trudij

That sounds yummy !!!

trudij

LalaGomay wrote: »

Tried Splenda instead of sugar in tea for the first time today. Always thought it would taste disgusting, but can't even tell the difference. Yay!

Splenda is one of the only ones that tastes halfway decent - I quite like it too

grannyjo

I t ried to make a veg soup (carrots leek, onion, cauliflower, ) for my fast day lunch. I added half a knorr veg stock cube as it tasted too bland- eveb then not too good, so added the other half. It tasted good but my bloodpressure and weight shot up probably due to the salt. Any ideas out there for extra flavour in a soup instead of salt (which is the main ingredient of stock cubes. I have been trying to drastically cut down on salt and re educate my taste buds , but could do with a bit of help. I tried a veg curry with curry powder and that worked but didn't feel like curry flavour in the soup- any ideas gratefully recieved.- thanks everyone- jo

murphydog999

I would make your own stock from a chicken carcass after a roast, much more flavoursome and better for you, just fill the pot with water and let it simmer away for about 1.5 hrs. Strain it and use as you wish. You then have control of the salt content.

You can keep it like that, or add some, or all, of these for extra flavour.....garlic, onion, celery, leek, carrot, turnip, a bay leaf, peppercorns etc.

Edit; meant to say, were there any herbs in the soup? They also help, thyme and rosemary are my favourites. I nearly always fry off a rasher or two of dry cure streaky bacon in the pan first, then onion, herbs and garlic (chilli - opt), as my soup base.

There are some different pepper mixes (in grinders) for sale now. Jamie Oliver has a szechwan (sp?) mix, which gives a gentle heat without being spicy, these are good for pepping up the flavour.

zmikeo

grannyjo wrote: »

I t ried to make a veg soup (carrots leek, onion, cauliflower, ) for my fast day lunch. I added half a knorr veg stock cube as it tasted too bland- eveb then not too good, so added the other half. It tasted good but my bloodpressure and weight shot up probably due to the salt. Any ideas out there for extra flavour in a soup instead of salt (which is the main ingredient of stock cubes. I have been trying to drastically cut down on salt and re educate my taste buds , but could do with a bit of help. I tried a veg curry with curry powder and that worked but didn't feel like curry flavour in the soup- any ideas gratefully recieved.- thanks everyone- jo

It's been posted before but I can recommend this spicy tomato and lentil soup . It's only 80 kcal a portion, and its what I have as my lunch on fasting days, though my latest batch was just a tad over chillied as used a scotch bonnet


oh good can now post links

zmikeo

murphydog999 wrote: »

I would make your own stock from a chicken carcass after a roast, much more flavoursome and better for you, just fill the pot with water and let it simmer away for about 1.5 hrs. Strain it and use as you wish. You then have control of the salt content.

You can keep it like that, or add some, or all, of these for extra flavour.....garlic, onion, celery, leek, carrot, turnip, a bay leaf, peppercorns etc.

Edit; meant to say, were there any herbs in the soup? They also help, thyme and rosemary are my favourites. I nearly always fry off a rasher or two of dry cure streaky bacon in the pan first, then onion, herbs and garlic (chilli - opt), as my soup base.

There are some different pepper mixes (in grinders) for sale now. Jamie Oliver has a szechwan (sp?) mix, which gives a gentle heat without being spicy, these are good for pepping up the flavour.

Always make a stock out of a chicken carcass, but sure what the calorie content would be, so don't use it on an FD day !