5:2 First Fast Day

I'm not a big believer in New Year's Resolutions, if you want to change something, just do it, right? So, the fact that I'm starting this in the early days of 2013 is purely coincidental and absolutely nothing to do with wanting to be a greedy face-stuffer and lazy bottomed loafer for the Christmas and New Year period.

You may have heard the buzz about the 5:2 diet and it's claims to possibly help battle diseases related to aging by suppressing your IGF-1 hormone. Skeptics are writing intermittent fasting off as the next faddy diet, but I'd say it was more of a lifestyle choice and the benefits of fasting have been on my radar for a while now so I'm willing to give it the benefit of the doubt. I became a personal trainer 6 years ago and fasting has been on my radar in the fitness world for quite some time, cited as an to aid recovery, not just weight loss, it's also been shown to be beneficial for brain function (just ask Mark Mattson, Chief of the Laboratory of Neurosciences at the National Institute on Aging Intramural Research Program), so the benefits are out there, the problem for me has always been my voracious appetite and tendency to be quite the moody mare if denied immediate nourishment. So this lifestyle change appealed to me as I'm allowed to eat, just not more than 500 calories twice a week, and it makes me think about what I'm putting in and how I can get the most out of these calories. I can't see how reducing my gluttony tendencies and being more aware of what I'm eating and how I can get the most nutrients can be a bad thing, even if you don't believe in the scientific evidence supporting the cancer and Alzheimers fighting benefits. I'm feeling positive and believe in the sustainability of this diet.

Have my first fast day recipes;

Lentil Stuffed Cabbage Leaves

                                             Calories

50g savoy cabbage            13

50g onion                             21

80g green lentils                71

Knorr vegetable stock      25

100g mushrooms               13

60g leeks                               15

100g cottage cheese           73

                                                231, for one person

Actually rather filling, I ate this in two sittings

1. Boil the lentils in the stock, add in the chipped leeks and mushrooms for the last couple of minutes and remove from heat one tender.
2. Cook the cabbage leaves in boiling water until soft and pliable. Flatten with a rolling pin and put 40g or less of weighed, cooked lentil mix in to a leaf. Fold in and secure with a toothpick if necessary.
3. Serve with 100g cottage cheese.

Kale & Ginger Soup

60g Onion                            25

60g Leek                               15

230g Kale                           115

20g Ginger                           18

1 red bird’s eye chili            4

1 garlic clove                          4

200g potatoes                  250

80g lentils                             71

1tsp olive oil                         41

Knorr vegetable stock      50

8g Coriander                          2

                                               595

                                               296 between 2

                                               148 between 4

1. Heat the olive oil in a large pan and gently fry off the onion, chili, ginger, garlic and leeks.
2. Add the jelly stock, diluted to packet instructions, and bring to a boil. Add the potatoes and simmer until tender.
3. Add the kale and leftover lentils to the pot and season to taste.
4. Serve with a big handful of coriander on top.