Week 7 of fasting coming up. Definitely thinner. Loving this 5:2 as it’s so easy to follow. Yes we are eating sensibly every day, with few ‘treats’, but nothing is forbidden, so there is nothing to feel guilty about, nothing to really miss. Really I’m finding that I don’t want so much to eat and we have got right out of the habit of snacking before our evening meals. I think a lot of that it is to do with not drinking alcohol most of the week.

We went out one evening last week, so I changed things around a bit with my meal plan and still have at least one menu which I didn’t use.

I’ll be going to the local market on Sunday morning and hoping to find local and seasonal watercress, cauliflower, carrots, leeks, pomegranate. Maybe some mushrooms?

I used to eat half a banana every day, for the potassium, but I discovered that mushrooms are also a good source and much lower in calories. I’ll also buy some luscious Prunes d’Agen – although all dried fruit is relatively high in calories, one of the problems with fasting for some people is that it can upset your regular bowel habit, perhaps due to reduced volume. 2 prunes is only 50 calories, so they can easily fit into a normal day.

I’m not showing breakfast except on fast day, or if I plan to try something new.

Here’s the plan:-

Saturday – a day to relax and have some of our favourites – but still with an eye on total intake!

• lunch: Home made Chorizo, Sundried Tomato and Mozzarella Pizza
  Mixed Leaf Salad with Balsamic Vinaigrette
  Satsuma
• supper: Chicken and Vegetable Curry with a flame-grilled poppadum and a small helping of brown rice, served with chutney, pickle and mint raita
  Apple and Ginger dessert
  
• extras: yes, wine and chocolates, if we feel like it – at this rate my box of Christmas chocolates are going to last right to my birthday in May (by which time I hope to have achieved my target weight)

Sunday – looks like it will be chilly, a brisk walk after lunch may be called for….

• lunch: Baked Guinea Fowl with a Pomegranate Jus and Seasonal Vegetables – I still have red cabbage, a little butternut squash, some green cabbage and a couple of parsnips to use up. Guinea Fowl is in season, but I may have to settle for a chicken or a couple of quail. I need just a little leftover meat for the soup tomorrow and I do like to make my own stock from a carcass.
  Chocolate Pear Crisp – 140 kcal (I couldn’t make this last week as I suddenly realised I hadn’t got any ground almonds)
• dinner: Watercress Soup
  Mushrooms and Grilled Back Bacon on Wholewheat Toast, green salad with balsamic dressing
  fresh fruit
• extras: wine and dark Belgian chocolate (that’s it for treats until next weekend…)
  

Monday – FAST day

• breakfast: Scrambled Egg with Lean Ham – 120 kcal
• dinner: Tom Yum Gai (Thai style chicken broth) – 75 kcal
  Superhealthy Salmon Burgers – I turn this recipe into small asian style fish cakes, served with pickled ribbons of carrot and cucumber – 245 kcal
  spiced fruit and fromage blanc – 55 kcal
  

Tuesday –

• lunch: Toulouse Sausage with Cauliflower Mash and Roasted Red Onions – These sausages are very meaty with no added cereal. Cauliflower makes a great mash with far less calories than spuds! 
  Filo cups with Apple and Blackberry
• supper: Indian Chickpea and Vegetable Soup with naan bread
  Figs Poached with Stem Ginger

Wednesday

• lunch: Tuna and Bean Salad with Feta Cheese – using kidney beans and green beans
  Crême Catalan au Lavande going to see if I can make a light version!
  
• supper : Indian Chickpea and Vegetable Soup with naan bread
  Five-Spice Cherries with Fromage Frais

Thursday – FAST day

• breakfast: Bircher Muesli with Apple (soak oats overnight, add grated apple in the morning)
• dinner: Simple Vegetable Soup
  Smoked Haddock with Poached Egg and Wilted Spinach
  Mocha Fromage Blanc

Friday

• lunch: Hummus and Crudités
  Stir fry Lamb with Feta, Spinach and Sun-dried Tomatoes
  Yogurt with toasted Almonds and a drizzle of honey
• supper: Wholewheat Penne Pasta with Duck Ragu
  fresh fruit
  

I’m lucky to have some home grown produce in the freezer – cherries, figs, blackberries, mange tout, courgettes and green beans at least and also my own sun-dried tomatoes – to bring a taste of summer into my otherwise seasonal menu.

I’m looking forward to it, and will try and photograph and write up my recipes. I’m a bit behind in getting all the information onto here – not enough hours in the day. But if you have any questions about anything here, don’t hesitate to either comment, or contact me through the Facebook 5:2 Intermittent Fasting group, where you’ll find me – Belinda Berry