The 5:2 Diet Cookbook: 120 Easy and Delicious Recipes for Your Two Days of Fasting

The 5:2 Diet Cookbook: 120 Easy and Delicious Recipes for Your Two Days of Fasting

Language: English

Pages: 192

ISBN: 1612432824

Format: PDF / Kindle (mobi) / ePub

The 5:2 Diet Cookbook: 120 Easy and Delicious Recipes for Your Two Days of Fasting

Language: English

Pages: 192

ISBN: 1612432824

Format: PDF / Kindle (mobi) / ePub


FEAST WHILE YOU FAST
Intermittent fasting is the quickest and healthiest way to lose weight. But fasting doesn’t mean depriving yourself. With The 5:2 Diet Cookbook, you can easily reduce your intake to just 500 calories a day while still enjoying filling, great-tasting food. The recipes in this beautiful book are low in calories but high in flavor, including:
• Huevos Rancheros
• Tuscan Bean Soup with Toasted Garlic
• Tandoori Chicken with Minted Couscous
• Grilled Stuffed Peppers
• Stir-Fried Beef with Noodles and Chili
• Almond Fudge Crumble Cookies
• Green Apple Sorbet
• Spiced Hot Chocolate

Featuring a sophisticated, useful design to help you add up calories with ease, The 5:2 Diet Cookbook allows you to mix and match recipes to spread your mini meals throughout the day so you can eat well and feel full. Losing weight and feeling fantastic has never been so delicious.

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preparation involved, or the inconvenience of providing for other family members at mealtimes. Many of the recipes in The 5:2 Diet Cookbook are designed to serve four or more, meaning you can supplement them with extra side dishes to provide a filling meal for the rest of the family. Many other recipes are suitable for making in larger batches and freezing for upcoming diet days. With such a tempting range of meals and snacks to choose from, you’ll be able to eat just as well on your fast days

yogurt, crushed garlic, chopped mint and lemon juice together in a shallow non-metallic dish. Season with salt and pepper. Add the lamb and turn to coat evenly. Cover the dish and leave to marinate in a cool place for 2–3 hours. Preheat the grill to high. Place the lamb on the grill rack in a single layer. Grill for 3 minutes on each side or until golden brown and cooked through, basting occasionally with the marinade. Slice the lamb. Toss the red onion, spinach and tomatoes together, then

the peanut oil in a wok. Add the mushrooms and ginger and stir-fry over high heat for 2 minutes. Add the chile, snow peas, bean sprouts and shredded cabbage and stir-fry for 1 minute. Add the soy sauce, sherry and sugar and cook for 1 minute to heat through. Add the noodles to the pan and toss to mix, being careful not to crush them. (Don’t worry if they won’t mix properly). Turn the vegetables and noodles into a warmed serving bowl and top with the omelet shreds. Chicken with a Simple

4 pieces. Heat 1 tablespoon of the oil in a paella pan, large non-stick frying pan or Dutch oven. Toss the chicken pieces quickly in the oil to brown. Remove and set aside. Cut off the tentacles and slice the squid into thin rings. Slice each scallop into 2 or 3 rounds, depending on their thickness. Set both aside. Wash the mussels thoroughly in plenty of cold water, scrubbing well, and remove the beards. Discard any which do not close when tapped firmly. Place in a large pan with about 6

cream with 1 tbsp of the vinegar. Stir in the tarragon, season, cover and refrigerate. Slice the potatoes and arrange on serving plates. Season well. Drain and dry the asparagus on paper towels and lay over the potatoes. Bring the reserved asparagus water to a rolling boil in a large shallow pan, adding the remaining 2 tbsp of vinegar and more water if necessary. Break the eggs into the bubbling water, then turn down to a bare simmer. Poach for 3–4 minutes—ideally they should still be quite

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