This week has been a fairly good week, diet wise. I have lost 2lbs, through paleo eating and doing 5:2. So that means I am 1lb away from my first goal. It also means I am just about at the point where my body stops losing weight easily, and the dreaded weight loss plateau kicks in. I am interested to see if that happens whilst I am combining the 5:2 with paleo.
I regularly use the FastDay forums to keep myself on track. They are a friendly bunch and if you’re considering 5:2, or are already doing it, I really recommend clicking on over. Some of the folk over there are incredibly knowledgeable about all things fasting related. It really is a great resource.
Since it’s been getting a little warmer lately, I have been eating a lot more in the way of salads. I always feel like eating salads in the summer, which means weight loss, and healthy eating in general always feels a lot easier.
So here are a couple of lighter, summery meals I’ve eaten on my fasting days.
One Egg Omelette with Mushrooms and Chorizo
This is a super quick, low carb dinner which takes less than 10 minutes to prepare, and is really rather delicious. I’ve only just got my head around eating eggs without a carb. I am not a huge fan of the texture of egg, and you’ll still never catch me eating a fried egg without a slice of toast, but omelettes I can do. This one was made with one egg, so it was thin, almost crepe-like.
To make this omelette, you’ll need:
1 large egg, beaten well
1 handful of chestnut mushrooms, finely sliced
1 spring onion, sliced
Optional: chrorizo sausage. I buy it as a sausage rather than pre sliced or chopped, and I used slightly less than an inch of sausage, chopped up.
Optional: a little cheddar cheese, grated. I used about a tablespoon of grated cheese, and the spoon was not packed.
First, sauté the mushrooms, spring onion, and chorizo for five minutes, until the mushrooms are soft. You need next to no oil for this, especially if you put the chorizo in the pan first. Remove from the pan and set aside on a plate.
If your pan needs it, melt a little knob of butter (omelettes always taste nicer if cooked in butter, there is no denying that) and pour the beaten egg in. Swirl around the pan and allow to set slightly.
If you’re adding the cheese, grate it over the pan whilst the egg is setting, then spoon the mushrooms and chorizo over half of the omelette.
Use a spatula to flip the omelette over on itself, and cook until golden brown. Be careful at this point that it doesn’t tear. Mine did. If it wasn’t a fasting day, I’d probably use two eggs.
Serve with a salad, and tuck in.
And the next meal I am sharing was yesterday’s lunch:
Greek Salad with Peach
I realise adding peach to Greek salad sounds weird. But hear me out. The sweetness of the peach against the salty feta is really lovely. And if, like me, you have a sweet tooth, adding a little fruit to salads is a great way of getting your sweet fix. It stopped me from reaching for the birthday chocs, anyway.
Feta is quite calorific, so instead of cutting off lovely big chunks, I used a speed peeler to get shavings. It kind of worked, but the cheese was a little too crumbly for it. But what I will say is that using the peeler was a good method of portion control, I used 15g of cheese in total (but it still added 40 cals to my meal)