About 2 ½ weeks into my weight-loss/fitness plan and I’m still pretty motivated. On my 500kcal days (5:2 diet) I’m having 200kcals of raw food (fruit/veg/nuts) for my breakfast/dinner. Today this consisted of – 1 carrot, 2 clementines, 100g cherry tomatoes, 100g red pepper, about 5 green olives, a few slices of pickled jalapenos, 2 spring onions and 8 almonds. This is actually quite a tasty and fulfilling lunch – I used to just eat a tin of soup for the same calories and it was nowhere near as satisfying.
Then for tea (dinner/supper….whatever you want to call it) I have 300kcals to play with.
*See my previous post for one option: Moroccan-style Vegetable and Chickpea Stew – I actually made this a 2nd time but changed the carrots & squash to cauliflower and substituted the cinnamon for curry powder and hey presto I had chana gobi for same number of kcals 🙂 *
Tonight though I tried something a little different….
Mexican inspired pitta pizza type thing
1 wholemeal pitta
150g re-fried beans (one of my favourite things ever)
2 or 3 spring onions
About 4 cherry tomatoes
1 heaped teaspoon of capers
2 teaspoons of jalapenos
Some fresh coriander
NB This is a rough guide! If you’re wanting to keep the calories down I wouldn’t mess too much with the amount of pitta or refried beans but an extra tomato or two isn’t going to make much of a difference. Also, if you don’t have capers or jalapenos or spring onions for that matter it shouldn’t impact too much; you could easily slice a bit of red onion or sprinkle a few chilli flakes on instead.
- Preheat the oven to 200°C
- Slice the pitta in half so you have two thinner pitta-shaped pieces of bread – put them on a baking tray
- Spread over your beans
- Slice/chop the tomatoes, spring onions, capes, jalapenos (or whatever other toppings you may be using) and sprinkle across your beany flatbreads
- Cook in the oven for around 10 – 15 minutes, you just want them to be hot and a little crispy
- Sprinkle with coriander and enjoy!
For non-dieters you may want to add cheese/vegan cheese or sour cream
This is another adapted recipe from 5:2 Vegetarian by Celia Brooks