Diet Recipes – Fasting For Weight Loss

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Fasting has long been a key facet of human eating habits. Whether it’s our hunter-gather ancestors going for long periods without a successful catch, or a self-imposed fast for spiritual purification, there are times when one simply does not eat anything. It can be good to take a step back from the traditional three-meals-per-day mindset, and really assess what you are eating.

That’s where fasting diets come in. Said to bring about many benefits, including weight loss band improved metabolism, interest in fasting diets has skyrocketed in recent years. But that doesn’t have to mean you give up eating delicious foods – so long as you considerably reduce your calorie intake some days of the week, you can enjoy a normal, balanced diet the rest of the time.

Please browse through my collection of tasty, super low-calorie recipes, chosen just for you so you can love what you eat and lose weight at the same time.

Breakfast

Start your day the right way with a great selection of sandwiches, cereals and protein-packed snacks to get you going

OMELETTE ROLLS WITH SMOKED SALMON

Prep Time 5 Mins Cook Time 20 Mins Servings 12

 

INGREDIENTS                                                                                                                

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For The Omelettes:

8 large eggs

100 ml | 3 1/2 fl oz | 7 tbsp milk

2 tbsp butter, cubed salt

freshly ground black pepper

To Assemble

200g | 7 oz| 3/4 cup reduced-fat creme friache

10 smoked salmon slices, about 200 g

1 lemon, juiced

100 g | 3 1/2 oz | 4 cup rocket,

washed and dried

METHOD

1. FOR THE OMELETTES:                                                                                                            

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Beat together the eggs and milk in

a large measuring jug with 1/2 tsp

salt and 1/4 tsp black pepper to taste.

2. Melt a few cubes of butter in

a large non-stick frying pan

set over a moderate heat. Pour in

about one-quarter of the beaten

egg and tilt the pan to coat the

surface evenly. Cook until set,

turning once, about 2-3 minutes.

3. Slide out of the pan and

keep warm under aluminium

foil. Repeat step 2 for the three

remaining omelettes, using

roughly the same amount of

beaten egg as used for the first

omelette.

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4. TO ASSEMBLE                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                               

When ready to assemble,

spread the omelettes with

creme fraiche before covering

with smoked salmon, tearing

the pieces to fit as needed.

Drizzle over some lemon juice.

5. Top with a thick layer of

rocket leaves before carefully

rolling the omelettes into thick

sausage shapes.

6. Cut across into 2.5 cm | 1″

thick slices before serving.

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Prep Time 5 Mins Cook Time 30 Mins Servings 12

INGREDIENTS

1 tbsp coconut oil melted

175 g | 6 oz | pitted dates,

e.g. Medjool

100 g | 3 1/2 | 1/2 cup honey

100 g | 3 1/2 oz | 1/2 cup almond

butter

1 tsp ground cinnamon

240 g | 8 oz | 3/4 cup whole

almonds, finely chopped

1 pinch salt

METHOD

1. Preheat the oven to 180 C

(160 C fan) | 350F | gas 4. Grease

and line a 20 cm | 8″ sqaure

baking tin with grease proof paper.

Grease the paper with melted

coconut oil.

2. Pulse the dates in a food

processor until broken up and

dough-like in consistency. Scrape

into a bowl.

3. Warm the honey with the

almond butter and cinnamon

in a saucepan set over low heat,

stirring until smooth and melted.

4. Pour into bowl and add

the oats, almonds, and salt.

Mix thoroughly with a wooden

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spoon.

5. Pack the mixture into the

prepared tin, smoothing the top flat.

Bake for about 20 minutes

until golden on top.

6. Remove the tin to a wire rack

to cool. Once cool, turn out

and cut into slices before serving.

LUNCH

CHEESE STUFFED SWEET POTATOES

Prep Time 5 Mins Cook Time 1 HR 25 Mins Servings 8                                                                                                                  

INGREDIENTS                                                                                                                                  

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8 small sweet potatoes

200 g | 7 oz | 1 1/3 cups

reduced-fat feta, roughly crumbled

60 g | 2 oz | 1/3 cup walnuts,

roughly chopped

1 red chilli, chopped

1 Bunch flat-leaf parsley,

chopped

4 thyme sprigs, torn

salt

freshly ground black pepper

METHOD

1. Preheat the oven to 180 C

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( 160 C fan ) | 350 F | gas 4.

2. Place the sweet potatoes on

a large rimmed baking tray

or roasting tin and prick them all

over with a fork.

3. Bake until soft to the tip of

a knife, about 1 hour 10-20                                                                                                                                

minutes. Remove from the oven.

4. Stir together the feta, walnuts,

chilli, herbs, and some salt

and pepper to taste.

5. Split the sweet potatoes

in half and fill with feta

mixture before serving.

Pomegranate And Coriander Curry

Prep Time 10 Mins Cook Time 35 Mins Servings 4

INGREDIENTS                                                                                                                                      

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60 g | 2 oz | 1/3 cup unsalted

cashews

2 onions, roughly chopped

6 cloves garlic

1 tbsp fresh ginger, peeled

1 red chilli, seeded and

chopped

2 tbsp ghee, or butter

2 tsp ground cummin

2 tsp ground coriander

2 tsp paprika

1 tsp ground turmeric

1/2 tsp ground cardamom

1/2 tsp red chilli powder

1 small cinnamon stick

1 tsp caster sugar

400 g | 14 oz | 2 cups tinned

chopped tomatoes

300 ml | 11 fl oz | 1 1/3 cups

chicken stock, or vegetable

stock

100 g | 3 1/2 oz | 1/2 cup low-fat

plain yoghurt

50 g | 1 3/4 oz | 1/2 cup                                                                                                                                  

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pomegranate seeds

1 handful coriander, roughly

chopped

salt

freshly ground black pepper

METHOD

1. Soak the cashews in a bowl of

warm water. Set aside.

2. Puree the onions, garlic,

ginger, and chilli in a food

processor. Melt the ghee or butter

in a saute pan or wok set over a

moderate heat until hot.

3. Add the onion puree mixture

and 1/4 tsp salt, frying until

golden, about 8-10 minutes,

stirring frequently.

4. Stir in the ground spices,

cinnamon stick, and sugar.

Fry for 2 minutes, stirring

occasionally, and then stir in the

tomatoes and stock.

5. Bring to the boil and then

reduce to a gentle simmerfor

20 minutes, stirring the mixture

from time to time.

6. Puree the cashews with a little

of their soaking water in a

food processor before stirring into

the curry along with the yoghurt

and plenty of salt and pepper

to taste. Puree the curry with an

immersion blender; alternatively

you can use a food processor.

7. Garnish with pomegranate

seeds and chopped coriander

before serving.

Dinner

Thai Coconut Noodle Soup

Prep Time 10 Mins Cook Time 35 Mins Servings 4

 

INGREDIENTS                                                                                                                                        

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2 tbsp avocado oil, or sunflower

oil

2 shallots, diced

4 cloves garlic, finely chopped

1 tbsp Thai red curry paste

2 tsp mild curry powder

1/2 tsp ground turmeric

800 ml | 28 fl oz | 3 1/2 cups

low-sodium vegetable stock

400 ml | 14 fl oz | 1 2/3 cups

light coconut milk

2 sweet potatoes, peeled and

cut into chunks

150 g | 5 oz | 2 cups exotic

mushrooms, cleaned

200 g | 7 oz udon noodles

2 – 3 tbsp soy sauce

1 – 1 1/2 tbsp coconut sugar

1 – 2 tbsp rice wine vinegar

1 lime, juiced

1 handful fresh pea pods, split

1 handful pomegranate seeds

1 small handful micro salad

salt

freshly ground black pepper

METHOD

1. Heat the oil in a large casserole

dish set over medium heat.

Add the shallots and a pinch of

salt, cooking until translucent,

about 5 minutes.

2. Stir in the garlic and ginger,

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cooking for 2 minutes. Stir in

the curry paste, curry powder, and

turmeric, cooking until the paste

darkens slightly, about 3 minutes

3. Gradually whisk in the stock

and coconut milk. Bring to the

boil, stir in the sweet potato and

mushrooms, and then reduce to

a simmer until the sweet potato

is just tender to the tip of a knife,

about 15 – 20 minutes.

4. Stir in the noodles and

continue to simmer until

tender to bite, about 6-8

minutes.

5. Season the soup with soy

sauce, coconut sugar, vinegar,

lime juice, and some salt and

pepper as needed.

6. Ladle into bowls and top

with split peas, pomegranate

seeds, and some micro salad

before serving.

LINGUINE WITH CRAB,

TOMATOES, COURGETTE

AND GRATED CHEESE

Prep Time 10 mins Cook Time 15 mins Servings 4

INGREDIENTS                                                                                                                                    

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350 g | 12 oz linguine

1 tbsp olive oil

1 red chilli, seeded and finely

chopped

1/2 courgette, grated

225 g | 8 oz | 1 1/2 cups mixed

cherry tomatoes, halved

1 handful flat-leaf parsley,

chopped

100 g | 3 1/2 oz | 3/4 cup tinned

white crab meat, picked over

for shell

2 tbsp Parmesan, finely grated

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salt

Freshly ground black pepper

METHOD

1. Cook the linguine in a

large saucepan of salted,

boiling water until ‘al dente’. or

approximately 10 minutes                                                                                                                          

2. In the mean time, heat the

olive oil in large saute pan

set over medium heat until hot.

Add the chilli, courgette, and

a pinch of salt, sauteing until

softened, about 4-5 minutes.

3. Stir in the cherry tomatoes

and some more salt and

pepper to taste. Set off the heat.

4. Drain the linguine when

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ready and add to the cherry

tomatoes along with the parsley,

tossing to combine. Season to

taste with salt and pepper.

5. Divide between bowls and

top with the crab meat and

parmesan before serving.

Conclusion

I know fasting can be difficult, but the rewards for fasting are well worth it. I encourage you to try these delicious, healthy, nutritious meals during your fasting diet to feel and look great. I would love to hear your food fasting and weight loss story, and please share with me your experience with these delicious meals or head over to my website, Weight Loss Pro @ weightlosspro.org for some more great and delicious weight loss meals and recipes. Thank you.

Shawn

Founder Weight Loss Pro

@ weightlosspro.org

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