5:2 Vegetarian: Over 100 Easy Fasting Diet Recipes by Celia Brooks

By Celia Brooks

100 fast, uncomplicated, and gratifying food every one lower than three hundred energy which are perfect for matching the 5:2 fasting lifestyle—includes suggestions for vegetarians, vegans, and coeliacs.

The 5:2 nutrition, often referred to as the quick nutrition or Intermittent Fasting nutrition, is highly potent for weight-loss and bettering health. Celia Brooks has created this publication to make speedy days attention-grabbing, enjoyable, and painless. every little thing here's fit and vegetarian, with many vegan-friendly and gluten-free recipes.

The recipes are all fast, pleasant, and nutrient-rich, but all below three hundred energy. If the reader can also be cooking for non-fasters, there are feedback for multiplying and bulking out the foodstuff. With suggestion on meal making plans and stocking the kitchen, particular food counts, and simple and scrumptious fast-day recipes for breakfast, snacks, major nutrients, taste bombs, and beverages, this is often the booklet to alter a dieter's lifestyles, for reliable. contains twin measurements.

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Chill. Makes 6 servings 28 | T h e F i b r o m y a l g i a C o o k b o o k Carrot Salad with Honey Mustard Dressing ll 1 large leek ll 2 tablespoons extra-virgin olive oil ll 6 carrots, peeled and finely julienned ll 1 red bell pepper, seeded and cut into thin strips Dressing ll 2 tablespoons red wine vinegar ll 2 tablespoons extra-virgin olive oil ll 2 teaspoons Dijon mustard ll 1 teaspoon honey Leave 1 inch of green top on the leek and trim off the end. Cut into 2-inch slivers. Wash in several changes of water and dry well.

Prepare the dressing by whisking together red wine vinegar, oil, mustard, and honey in a small bowl. Stir the dressing into the vegetables. Chill for 3 hours before serving. Makes 4 servings Salads | 29 Fresh Citrus-Mint Salad ll 3 large oranges ll 2 white or pink grapefruits ll 8 sprigs mint Peel the oranges and grapefruits. Separate the sections of fruit. Squeeze the membranes to extract all the juice into a small bowl. Arrange the segments in a bowl. Chop the mint very finely and stir into the fruit juice.

Add the tomato, cilantro, and green onions. Combine the olive oil, lime juice, and lime peel in a small bowl, and mix well. Pour over the rice mixture and stir well. Chill before serving. Makes 8 servings Salads | 33 Pasta Tuna Salad ll 1½ cups brown rice shell pasta ll 1 (8-ounce) can red kidney beans, drained and rinsed ll 1 cup chopped fresh mushrooms ll 1 (14-ounce can) flaked white tuna, packed in water ll ¼ cup chopped fresh chives ll 1 tablespoon dried oregano Dressing ll ½ cup extra-virgin olive oil ll 3 tablespoons white wine vinegar ll Juice of 1 lemon ll 1 tablespoon Dijon mustard ll Freshly ground pepper Cook the pasta shells according to the package directions.

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