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- May 2013

Porridge and Parrot seed
18 May 2013, 07:29

Pea shoots and Dandelions
08 May 2013, 18:51

Leeks and Rhubarb
01 May 2013, 08:12

+ April 2013
4 blog entries Page 1 of 1

Porridge and Parrot seed

by michele on 18 May 2013, 07:29

Breakfasts are a enticing struggle aren't they? Once the urge to cut 2 thick slices of squashy bread, as my kids call it, toast it and then cover it in butter and marmite has been resisted (mostly) then comes the question. Will it be ultra nutritious and gum challenging granola? What about that expensive and yet insubstantial puffed rice in the plant dyed carbon free cardboard (or is that actually the bit I am supposed to eat?) that I bought at the health food shop in a fit of whole earth smugness. Eggs! Haven't had one of those in a while, go so nicely with bacon and some mushrooms, oh hey what about a sausage...Fruit, I could just have that, or mix it with some plain yoghurt. Ok so I put that last option in just so as you'd think I was a proper dieter. Often though my thoughts turn to porridge.

Sometimes I have thought ahead and have made a breakfast in a jar the night before- oats, yoghurt, milk, berries, bit of honey and parrot seed. The new wonder seed apparently is chia. A high source...

Continued
Last edited by michele on 18 May 2013, 07:31, edited 2 times in total.

7 Comments   Viewed 9285 times

Pea shoots and Dandelions

by michele on 08 May 2013, 18:51

May Day this weekend- a celebration dating back hundreds of years to a time when the change of the seasons was key to everything. This one is about the coming together of the young and fertile, jumping the Beltane fires and running off into the lush fields...Also of course a day bringing together those celebrating freedom of another kind- international workers.

So anyway, celebrations called for food. In my house that is! So what to cook that won't tip the already stretched weekend intake over the edge of a cliff, but reflects the seasonal and magical properties of the day?

Oat cake (oats are aphrodisiac apparently) with thin thin slice of feta cheese (sheep> gambolling lamb connection) pea shoots, spring onion and dandelion petals
Roasted spring lamb with asparagus (just in season and the rest I will leave to the imagination) with batons of carrots and fine french beans, a couple of new potatoes and mint (which has just sprung up everywhere)
Deeply dark and very naughty chocolate...

Continued

4 Comments   Viewed 2814 times

Leeks and Rhubarb

by michele on 01 May 2013, 08:12

Pulled a whole bunch of leeks from my allotment yesterday and used them to make Hairy Dieters Chicken and Ham Tangle Pie, but without the ham. Tasty! The slightly soggy bits of filo pastry at the bottom have a hint of those Fray Bentos pie-in-a-tin-at-3473636378 calories a mouthful. I think that was a good thing- though the fact that I am still thinking about the aforementioned pie in a tin, perhaps not.

Also have 3 tons of rhubarb. Now I like a crumble and custard as much as the next person, but unless I am supplying a school canteen for a week I don't think even I could get through all that. I have discovered that some people eat it raw in salad-just thin slices I presume otherwise it might take the skin off the inside of ones mouth. I have found out Rhubarb and Vanilla Jam is lovely in ones porridge and that some more inventive/less wholesome people mash it up in vodka, add a bit of lemon zest and cinnamon and get an almost liqueur of some repute-I am going...

Continued

4 Comments   Viewed 2483 times

Peanut butter and Cod

by michele on 26 Apr 2013, 08:24

One of the best things about this diet is that I have just eaten 2 delicious slices of peanut butter toast for breakfast. Happily, guilt free and safe in the knowledge that my weight is still coming down. What other diet gives you that?
Now if I had another two, or four or however many slices of lovely nutty, seedy bread I could get from this loaf, it wouldn't be a great choice. I might feel full and bloated and slightly out of control. But the fact is I really don't want to or need to because I know I can, and possibly will, eat it again next time if I want to.

And that for me is the crux of the matter. Not that I am obsessed with peanut butter on hot crunchy toast you understand, but I want to enjoy it when I have it. Because it is really delicious.

This for me is especially a diet for foodies- people who love taste and cooking and good things. Who don't want to spray dubious 'oil- like' things into their frying pan or listlessly stir another endlessly dull quorn mince 'bolognese'....

Continued

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4 blog entries Page 1 of 1

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