B00AFYX78I EBOK (17 page)

Read B00AFYX78I EBOK Online

Authors: Kate Harrison

BOOK: B00AFYX78I EBOK
11.08Mb size Format: txt, pdf, ePub
1 teaspoon (5ml) oil
2 cloves garlic, crushed
1 onion, finely chopped
1tsp Chilli Powder
1tsp Ground Ginger
1tsp Turmeric Powder
100g Green Beans, sliced
200g Cauliflower or
Broccoli, broken into small florets
100g Carrots, sliced
100g Potatoes, diced
1tsp Tomato Puree
20g Sultanas
  • Cook the
    garlic and onion in the oil in a large pan for five minutes, before adding the 
    spices and cooking gently for a further minute.
  • Add all
    the vegetables and 300ml of water, then add the other ingredients.
  • Heat till
    water boils, then reduce the heat and cover – it’ll be ready in half an hour.
This keeps well in the fridge
for forty-eight hours if you want to save till your next Fast Day.
Mediterranean Roast Veg: 148 calories per
portion (makes four portions)
This is good with whatever
herbs or spices you fancy – try chilli flakes. Mushrooms, baby corn or slices
of butternut squash (in 1 cm slices so they bake through) taste great too.
3 tbsp. olive oil
4 large courgettes sliced
5 plum tomatoes sliced
2 aubergines sliced
1 large garlic bulb (don’t
peel)
A bunch of rosemary,
broken into sprigs, or oregano, or thyme
  • Heat oven
    to 220C/200C fan/gas 7. Drizzle a third of the oil into a tin or ovenproof dish
    then layer the vegetables across the dish – with the garlic head in the middle.
    Poke the herbs in amongst the layered veg, add 1 tablespoon of olive oil over
    the top and season.
  • Roast for
    45 minutes – 1 hour until the vegetables are charred around the edges, adding
    remaining oil during cooking. You can use less but it’s virtuous already!
  • Serve with
    the still-wrapped cloves of garlic, to be squeezed out over the vegetables.
If you make more than you need,
make soup: add to a large saucepan with water and a tin of tomatoes, bring to
the boil. Adjust the water to make the consistency you like. When it’s cooled
down, blend in pan with a stick blender.
So Easy Stir Fry: 160 calories per
portion (makes 2 very generous portions)
Another base recipe that you
can adapt with different veg – peppers and spring onion/scallion would be nice.
Or buy stir-fry veg packs from supermarkets/convenience stores.
If you want to use meat or
fish, pre-fry these in the oil to make sure they’re cooked through. Then set
aside, fry veg in the same pan and heat through all the ingredients after
adding soy and chilli sauce.
Alternatively, add thinly
sliced tofu at the same time as the vegetables, or a beaten egg, just after the
soy and chilli sauce stage, for veggie protein options.
1 tbsp. vegetable oil
1 red chilli, sliced
(leave out if you don’t like hot food)
1 garlic clove, sliced
500g mixed vegetables such
as pak choi, baby corn and broccoli
1½ tbsp. soy sauce
2 tbsp. sweet chilli sauce
  • Heat the
    oil in a wok or frying pan, then fry the chilli and garlic for one min.
  • Add the
    vegetables and make sure they’ve all been coated in all. Fry for 2-3 mins.
  • Add the
    soy and chilli sauce then cook for a further 2-3 mins until the veg are tender.
Soups
Spicy Indian Lentil & Tomato: 130 calories per portion
(makes 2 portions)
A very simple, warming soup
made from the things you have in your larder. Double up the portions and freeze
if you like.

 

1 chopped onion
Pinch of chilli
flakes
2 tablespoons of red
lentils
1 400g tin chopped
tomatoes
500ml vegetable
stock (I used Marigold bouillon)
Coriander leaf, to
taste (maybe ½ bunch)
  • Put all
    the ingredients, except the coriander, in a pan together and heat till
    simmering.
  • Cover and
    cook for twenty minutes till the lentils are soft.
  • Add the
    coriander, cook for one minute and blend with stick blender. Season and serve.
Mushroom tom yum soup: 40 calories per
portion (makes 4 portions)
Very tasty, very fast and very
low in calories.

 

1
litre chicken or vegetable stock
1-2 tbsp. tom yum
paste
200g fresh
mushrooms (ideally a mixture including oyster and shiitake)
4 dried shiitake
mushrooms rehydrated in water (remove hard edges)
Juice of 1 lime
Fish sauce to taste
– around 1 tablespoon
1 sliced red chilli
Coriander
leaf to taste
  • Bring the
    stock to the boil in a large pan, add the paste and then the mushrooms.
  • Simmer for
    five minutes before adding the other ingredients. Season and add more fish
    sauce if required before serving.
Green and White
Super Soup: 76 calories per portion (makes 2 portions)
Super-vitamins, super-easy.

 

½ bunch spring onions, chopped
1 teaspoon oil
1
small potato, peeled and diced
500ml vegetable
stock (made with 5g Marigold bouillon)
140g bag watercress,
spinach and rocket
  • Cook the
    spring onions/scallions in olive oil until soft: add the potato and cook for
    two more minutes.
  • Add stock
    and simmer till potato is tender (10-15 minutes depending on size of the dice).
  • Add the
    bag of salad, simmer for a minute then use stick blender to blend till smooth.
    Season and serve.
Almost Instant Corn Chowder: 115 calories per portion (1
portion)
This is a really
comforting and simple store-cupboard soup – with a chilli kick.

 

1 medium spring onion/scallion
300 ml stock made with 2.5g/ ½
teaspoon Marigold Swiss Vegetable Bouillon
100g frozen sweet corn
Pinch chilli flakes
20ml fresh semi-skimmed/2% fat
milk
  • Use no-cal
    spray to fry the onion for 2 minutes
  • Add all
    the ingredients except the milk, simmer for five minutes, then add milk and
    blend lightly with stick blender. Season & serve.

 

Stuffed vegetables
Vegetables
make ideal ‘carriers’ for ingredients – low in calories but colourful and tasty
for Fast Days!

 

Portabello/breakfast
mushrooms
are
large and flat, as big as beef burgers, and make brilliant containers for
fillings. I tend to grill or microwave them with the fillings – they’re so low
in calories that you could also serve them as ‘burgers’ if they’ve been grilled
or fried in no-cal spray, in a bun!
Philly Mushrooms: 66 calories for 2
  • Take 2
    large flat mushrooms (approx. 125g: 20 calories) and wipe with kitchen towel.
    Spoon 30g (2tbsp) Philadelphia Light with Herbs or Chives into the mushrooms
    and top with chopped herbs or black pepper: either grill for 2 minutes until
    hot through or microwave for 30-45 seconds.
  • The
    Mediterranean filling for the avocado recipe below also works well in mushrooms
    or peppers.
Stuffed
Avocado: 125 plus your choice of filling
Avocados
are high in fat but filling and tasty – you can serve them cold, of course, but
also hot if you want to try something different. Their shape makes a nice
‘bowl’ for all sorts of fillings. Use half a medium Hass avocado (125 calories):
save the other half in the fridge to use later the same day - store with the
stone still inside and a little lemon juice on the cut surface to stop it
discolouring. Add whatever filling you fancy:
  • Guacamole style: add
    shop-bought salsa, or a mix of two cherry chopped tomatoes, sprinkling of
    chilli flakes, and half a chopped medium spring onion (less than 10 calories)
  • Cream cheese style: add 1
    tablespoon of Philadelphia light (any flavour, 20 calories) – this can be
    microwaved for approx. 20-30 seconds or grilled for approx. 5 minutes to serve
    as a kind of pate with Ryvita or other crackers: spray first with 0-cal cooking
    spray before grilling.
  • Rocket and balsamic vinegar:
    pour 1tbsp (15ml: 15 cals) vinegar into the hollow of the avocado, add a good
    handful of rocket leaves (20g is loads and just 4 cals) and grind plenty of
    pepper and sea salt on top.
  • Prawns and lime: 60g of cooked
    prawns (approx. 45 cals) plus half a lime (under 10 cals for the juice) to
    serve. Or use low-cal dressing of your choice.
  • Mediterranean Hot: spray the
    avocado with no-cal cooking spray and grill for five minutes or microwave for
    20-30 seconds. In the hollow, place a mix of 1 chopped sun-dried tomato with
    oil drained off, two stoned olives, a few capers, ½ spring onion/scallion, some
    torn basil or rocket leaves (filling is less than 20 calories).
Quickest ever stuffed pepper: 92 for two halves
  • Halve a
    medium red or yellow pepper (31 calories) and pull out seeds/ white core. Add
    three cherry tomatoes to each half (18 calories for 6) and medium spring
    onion/scallion, (5 cals) cut into small slices with a knife or scissors. Top
    with 30g Philadelphia Light (any savoury flavour, 40 calories) plus other
    flavourings from suggested in the Tips section.
  • Grill for
    approx. 10-12 minutes or roast in oven 200c for around 30 minutes, till the
    pepper flesh is soft and the edges are charred.

 

Salads
A
pre-washed bag of salad contains very few calories – and is a canvas for a
great Fast Day salad. Make your own salad by adding any of these ingredients.

 

Salad Ingredient
Calories
½ bag pre-washed salad –
whichever you like!
15-30: see label
Cherry tomatoes
3 per tomato
Sliced bell pepper
30 per pepper
Beetroot, 50g cooked
16
Sweet corn – 50g drained from
tin
40-50
Spring onion / scallion
Medium – 8
Parmesan – great shaved
thinly with potato slicer
10g shavings 40
Cottage cheese: varies
depending on fat content
60-100 per 100g
Wafer thin ham (deli style) –
slice varies
10-15 per slice
Wafer thin turkey (deli
style) – slice varies
8-15 per slice
Cooked prawns
50g = 40
Smoked salmon – 1 60g slice
80-100
Artichoke hearts: depends on
size of can
25-50 per portion
Pumpkin seeds: teaspoon (5g)
29
Pine nuts: teaspoon (5g)
35
Sunflower seeds: teaspoon
(5g)
30
Buffalo mozzarella, ½
container (2.2 oz/60g.) 
170
Chopped apple: ½ small apple 
(approx. 50g)
27
Walnuts: teaspoon (5g)
34
Whole boiled egg
70-80
A-Z Ingredient Inspiration
This
section is designed to give you a little boost if you’re bored and are looking
for quick, new ideas.

 

Food
Ideas
Calories
A
is
for Asparagus
Super nutritious and filling,
and delicious, either steamed, boiled or - easiest of all - microwaved. Serve
with sea salt and pepper, lemon juice, or a nice poached egg on the side to
dip into! You can also pre-cook and then grill. It’s a great summer dish.
5 spears =
25
A
is
also for Almonds
These are
so
good and
although like all nuts they’re calorific, a small handful can be very
filling. I’ve also used them ground – a teaspoon mixed with yogurt and
berries, gives you a hint of sweetness while containing negligible carbs, so
you’ll stave off the hunger pangs for longer.
1 whole = 7
1 Teaspoon = (5g) 31
B
is
for Beetroot
You might have gathered that
I am a bit of a beetroot fiend, especially the sort that’s been flavoured
with chilli, or baked with cumin powder and served with a little low-fat
yogurt or cumin. It’s very good for you, and makes a delicious salad with
rocket, cherry tomatoes, balsamic vinegar and some chopped fresh apple. I
also like it with fresh mozzarella - the kind that comes floating in water.
50g cooked =
16
B
is
also for Broccoli
Another one of those
super-foods. Horrible over-cooked, but steaming works well, or have you tried
frying till it almost goes black? The edges caramelise if you slice through
the florets into 3mm/1/4 inch slices, then heat some spray oil in a pan till
very hot, and fry on both sides. You need the extractor fan for this one or
an open window as it can smoke but it’s great with pepper and sea salt, soy
sauce or chilli sauce, and very low in calories.
100g= 38
C
is
for Chocolate
 Yum. Etc. You can’t have too
much of it, but two or four squares of the dark, expensive kind can be enough
to satisfy a craving. It’s sweet, but not too sweet, and high in
anti-oxidants, too.
10g (4 small squares) = 58
D
is
for Dijon mustard
Or any kind of mustard. I add
it to lots of savoury dishes to give a low-calorie kick - there are calories
in it but it’s so hot that you only need a little.
1 teaspoon (5ml) = 15
E
is
for Edamame beans
Those whole pods that are
served in Asian restaurants are available frozen to eat at home, and they’re
filling, nutritious and can satisfy a snack craving.
50g
= 61
F
is
for low-fat Feta cheese
This has a strong, salty
taste, so a little goes a long way. Try in a Greek salad with lots of tomato,
black olives and cucumber, perhaps with some red wine vinegar or a ready-made
lower calorie dressing.
50g =
100-120
G
is
for Ginger
One of your best friends for
extra flavour during Fast Days. I am a big fan of the clean taste of pickled
ginger that’s served with sushi – I’m addicted to it on its own!
25g (plenty!) =
10-15
H
is
for Ham
Great for when you’re having
a savoury craving. Parma is posh, try 2 slices of Parma ham with 6 thin
slices of melon.
For melon and ham = 80
I
is
for
Ices
They don’t have to be out of
bounds if you choose carefully. A Solero is the dieter’s friend on hot days
or look for Italian style ice-cream (typically less fatty than American
style) or a creamy low-fat frozen yogurt (check the calories though as some
can be higher than normal ice-cream).
Solero = 90
1 2.5 oz. scoop Baskin
Robbins Fat Free Vanilla Frozen Yogurt = 80
J
is
for Jelly
Sugar-free jellies can help
overcome a sweet craving with negligible calories.
3-10
K
is
for Kiwi Fruits
Often overlooked - maybe
because of their unpromising exterior. But inside there’s a frenzy of vitamin
C.
46
L
is
for Lentils
 Cheap red lentils make a
great basis for soup – see the recipe - and the ‘gourmet’ Puy variety are
extremely filling and provide a nutritious and tasty base for a salad.
100g ready to eat Puy lentils
= 130
M
is
for Marmite
Definitely one for the Brits
here – we all know that a little of this yeasty spread goes a long way. Great
on crisp breads or a single slice of toast. I also like  Marmite flavoured
cheese bites too: 85 calories for a portion.
10 for a 4g spread
N
is
for Noodles 
Try the Shirataki ‘no
calorie’ noodles which can be found in the chiller section and contain fewer
than 20 cals (sometimes none at all) per serving. The ones with tofu taste
less ‘fishy’ and it’s best to use a strong flavoured sauce and also to ‘dry
roast’ them for a minute in a hot pan before using!
Less than 20 cals per serving
O
is
for  Oreo Cookies
Maybe it’s because they look
so cute but I adore Oreos – and the mini biscuits can give you a sweet hit
without too many calories if you can stop at one or two
½ 29g Bite size pack (4
cookies) = 65
P
is
for Popsicles
Make your own low-cal
popsicles or ice lollies with sugar-free squash, diluted fruit juice, low-fat
yogurt or pureed fruit. Use a reusable mould and go wild!
Depends on what you add
Q
is
for Quinoa
Quinoa – which those in the
know pronounce ‘keen-wa’ is a seed originally grown by the Incas which is
used as a grain in pilaffs or as a stuffing. It’s very high protein so a
little will fill you up and you can use it in salads or other dishes that are
normally made with rice.
100g cooked
= 100-110
R
is
for  Ricotta
A lovely light Italian cheese
with a mousse-like texture for dips, sauces or even as a substitute for
mayonnaise in salads which need ‘binding.’ Check labels to get lower calorie
versions.
1 cup =
50-100 depending on brand
S
is 
for  Salsa
The shop bought stuff can be
really good but nothing beats home-made: this one improves after a day in the
fridge.
1 tomato, finely diced
1 medium red (bell) pepper
½ cucumber, & ½ celery
stick, finely diced
1 medium onion, chopped
finely
2 tablespoons vinegar
2 tablespoons salt
Pinch each  chilli flakes,
black pepper, oregano
1 teaspoon Worcestershire
sauce
Soak the onions in the
vinegar and 1 tablespoon of salt. Leave overnight. Roast the bell pepper till
the skin is charred, discard seeds and white parts, chop and add to the other
chopped vegetables and onions. Add flavourings. Makes 8 portions.
14 cals per portion
T
is
for Turkey. And Thanksgiving
Turkey is a great low-fat
meat but the rest of the celebration dishes are not that fast-friendly, so
I’d use the flexibility of this diet to eat what you like on the holiday
itself, and then cut back later. It’s a Feast Day, after all.
T
is
for Tangerine
Easy to peel and the perfect
portion size. Tangerines are also one of the newest super-foods, with
research suggesting a chemical in the fruit can reduce the risk of heart
attacks, diabetes and stroke, as well as staving off obesity.
1 small tangerine – 37 calories
U
is
for Ugli fruit
I’ve never had one. Apparently
it’s a bit like a grapefruit.
½ fruit
= 45
V
is
for Vinegar
Vinegar is under-rated. In
the UK, we love the strong malty sort on chips – so unlikely to feature in a
Fast Day. But the world of vinegar includes fruit vinegars, sherry, cider,
red and white wine and even champagne: these are virtually calorie free. As a
dressing the milder ones can work on their own, without oil, and balsamic –
which does contain more calories – is fab on cooked veg as well as salad.
Sweet and sour, yummy! Plus apparently it has lots of medicinal benefits
including positive effects on blood pressure, cholesterol and
diabetes/insulin sensitivity (
bit.ly/Ssvdcg
)
1 teaspoon balsamic =
12-16
1 teaspoon white wine vinegar
=
1!
W
is
for Watercress
Another one of those
ingredients often quoted as a super-food because of its high levels of
Vitamin C and other nutrients – it was recommended in the 16
th
century as a treatment for scurvy. It makes a nutritious salad or soup
ingredient, and scientists are investigating cancer-fighting properties,
too.
100g = 11g
X
is
for Xmas
As with Thanksgiving, the
treats like mince pies and Christmas pud won’t help with Fasts. But this diet
is ideal for any kind of celebration - you can feel virtuous by simply
fasting two days over the festive period, which might be a relief after so
much rich food. Remember, this is for life, not just for Christmas
Y
is
for Yogurt
Remember the thin, unpleasant
smelling diet yogurts of the eighties and nineties? Now you can get very
palatable tasting ones at below 100 calories. On Fast Days, though, I often
prefer to use normal yogurt, or even Greek yogurt, in very tiny doll’s house
portions.
Depends on brand!

Other books

EARTH PLAN by David Sloma
Two Turtledoves by Leah Sanders
Half Past Dead by Meryl Sawyer
Deal to Die For by Les Standiford