Whoever said the summer holidays were fun?
This week we have been mainly shopping – uniform, shoes, swimwear, car parts, paint…
The highlight was my 8 year old son standing in M&S lingerie department with his hands over his eyes refusing to open his eyes or move because he was too embarrassed by all the bras!
Thank goodness we are actually going away next week. We’re going to Dorset where it’s going to be a bit windy and rainy but at least I can have a sit down!
I’ve heard from lots of people this week who are trying my new 5:2 variation with 800 calories per day and a 14 hour fast either the night before or the night after.
If you’ve not heard of the changes to 5:2 (where have you been?) then I’ve got a handy video that explains it all here… https://www.52recipes.co.uk/what-is-the-52-diet/
One of the things that really works is fasting overnight the night before (I normally do 8pm to 10am … but everyone is different) followed by a substantial 300 calorie breakfast.
If you want to give it a go here’s my recipe for Veggie Scrambled Eggs which comes in at a perfect 297 calories.
Veggie Scrambled Eggs
297 calories per serving
Serves 1 • Ready in 10 mins
1 tsp olive oil (27 cals)
½ onion, finely diced (27 cals)
1 clove garlic, sliced (4 cals)
1/2 green (bell) pepper, de-seeded and diced (12 cals)
2 large tomatoes, chopped (36 cals)
1 tsp tomato paste (10 cals)
2 tbsp water
2 large eggs (182 cals)
3 fresh basil leaves if you have them
• Heat the oil in a frying pan and add the onions, garlic and peppers. Fry them gently on a medium heat for 5 minutes, until golden. Add in the tomatoes, tomato paste and water and cook for another 2 minutes.
• Meanwhile, whisk the eggs together and season with salt and pepper. Pour the eggs into the frying pan with the other ingredients, stirring constantly until they thicken like scrambled eggs – about 3 minutes. Serve with basil on the top.