Being the crazy kind of girl I am I’ve taken up the infamous 5:2 or fast diet. OMG you say, how can you be a foodie if you’re on a diet? Fair question. Well when I started ramping up the number of days a week I was dining out, those kilos seemed to sneak up on me a little. And not just that, but I felt a bit bloated and I kept over eating. At a restaurant, or anywhere with food for that matter, I always want to try EVERYTHING. People who hate sharing plates (hello brother-in-law!) don’t like it one little bit. But there was no way I could go on a proper diet so I started researching the 5:2 fast diet. You can read more here. Anyway, I keep posting pictures of my meals on Facebook and I get requests to post my fast diet recipes, so I thought the easiest way is to pop them all on here for anyone who wants to try them. Feel free to comment on my Facebook page if you have any feedback, I’d love to hear it, whether it’s ideas on how to improve, or just that you enjoyed it. Either way feel free to let me know so I can build the recipe selection with your ideas in mind.
Barramundi Wrapped in Banana Leaves
Ingredients (serves 4, 200 calories per person)
4 x 200g Barramundi Fillets (click here to find where to source Barra in Singapore)
1 tbspn fish sauce
1 tbspn grated palm sugar (gula melaka)
1 tbspn grated ginger
2 limes, thinly sliced
4 kaffir lime leaves finely shredded
4 banana leaves (click here to find where to source in Singapore)
Combine fish sauce, gula melaka and ginger in a bowl. Brush over fish and allow to marinate for 15 minutes. After this time place 2 lime slices on each banana leaf. Place a piece of marinated fish on each leaf and fold into a parcel. Wrap in tin foil to seal. Preheat BBQ (or a very hot griddle) and cook for 12 minutes, turning half way through. Serve with coconut rice and papaya salad (not included in calorie count). Note that if I’m eating this on a fast day, I will only use 150g fish per person which cuts the calories down to 153 per person. I absolutely love this recipe, it’s so simple and so yummy, I’ve even cooked it when we have guests over.
Very Green Vegetable Soup
Ingredients (Serves 3, 187 calories per serve)
1 tspn olive oil
2 cups chopped broccoli
5 cups chopped cabbage (any kind is fine)
2 cups chopped zucchini
1 cup peas
1 cup carrots
2 veg stock cubes
4 cups boiling water
1/2 cup mixed herbs (mint, basil, coriander)
Fry the onion in the olive oil in a very large saucepan. If it gets a little dry, add some water to moisten. Once the onion is soft, add in the carrots and stir for a couple of minutes to coat in oil and onion. Dilute stock cube in water and pour into saucepan. Add the veggies (not the herbs) in no particular order. I’ve played around with the timing but the point of this soup is to cook the veggies until they’re mushy so it doesn’t matter which you add first.
You may like to mix up the varieties of veg as I have done. A warning, if you use potato and/or sweet potato it changes the calories significantly, if you change green veggies it makes virtually no difference. Also beware of the colour changes, when I had some pumpkin left over and added it in, the colour was a lot less attractive than the bright green (think baby poo brown!)
Cook for about 20 minutes until veggies are very soft. My advice is to let the soup cool overnight and blitz the next day. I ruined the rotary unit on my blender by melting it making this soup!
Sieve the veggies out from the stock and blend them with about 1 cup stock per blender full of veggies. Add in a handful of herbs to each blended mix. Then mix it all back in together in the saucepan once the soup is to your desired consistency.
There you have it. This recipe could really feed four easily, it just depends on how much you eat. The total recipe is for 560 calories.