The new year brings a return to the 5:2 diet ( 5 days normal eating 2 days fasting)
I have found it fairly easy to stick to, on the '2'days you need to have a maximum of 650 cals. At lunchtime the distractions of work and the wide choice of low-cal offerings at local delis and restaurants help the process. However come the evening a combination of starvation and the requirement to eat with the rest of the family make it a bit of a struggle.
I have found it fairly easy to stick to, on the '2'days you need to have a maximum of 650 cals. At lunchtime the distractions of work and the wide choice of low-cal offerings at local delis and restaurants help the process. However come the evening a combination of starvation and the requirement to eat with the rest of the family make it a bit of a struggle.
First slice the shallot in half then slice into very fine slices. then slice the garlic similarly thinly.
Now fry the garlic slices in some oil until they go golden. Drain and then put on some kitchen paper to get rid of the oil. Now do the same with the shallots.
Cut the chicken into long thin strips and put these into a clean medium-sized frying pan. Add water to cover and ¼ teaspoon salt, and bring to a simmer. Simmer gently for about 5 minutes or until the chicken is just done. Remove the chicken from the water and tear it into shreds 1-inch long or cut it into a ¼-inch dice. Save the water in which it was cooked.
Peel and de-vein the shrimp if necessary. Bring the chicken poaching water to a simmer and add the shrimp. Turn the heat to medium-low. Stir and poach the shrimp for 2 to 3 minutes or until they are just cooked through. Drain. Cut the shrimp into a ¼-inch dice. Combine the chicken, shrimp, and peanuts, cover and set aside.
Combine 1 teaspoon salt, the sugar, and the lime juice in a small bowl and mix. Set aside. Cut the chilies into very fine rounds. Wash and dry the coriander. Cover and set aside.Combine the apples, grapes, oranges, lettuce, chicken, and shrimp in a large bowl. Add the lime juice and sugar mixture. Season with salt and pepper. Add in half of the fried shallots and garlic. Toss.
Place in a serving bowl and garnish with the reserved shallots, garlic, cilantro leaves, and chillies.
Now fry the garlic slices in some oil until they go golden. Drain and then put on some kitchen paper to get rid of the oil. Now do the same with the shallots.
Cut the chicken into long thin strips and put these into a clean medium-sized frying pan. Add water to cover and ¼ teaspoon salt, and bring to a simmer. Simmer gently for about 5 minutes or until the chicken is just done. Remove the chicken from the water and tear it into shreds 1-inch long or cut it into a ¼-inch dice. Save the water in which it was cooked.
Peel and de-vein the shrimp if necessary. Bring the chicken poaching water to a simmer and add the shrimp. Turn the heat to medium-low. Stir and poach the shrimp for 2 to 3 minutes or until they are just cooked through. Drain. Cut the shrimp into a ¼-inch dice. Combine the chicken, shrimp, and peanuts, cover and set aside.
Combine 1 teaspoon salt, the sugar, and the lime juice in a small bowl and mix. Set aside. Cut the chilies into very fine rounds. Wash and dry the coriander. Cover and set aside.Combine the apples, grapes, oranges, lettuce, chicken, and shrimp in a large bowl. Add the lime juice and sugar mixture. Season with salt and pepper. Add in half of the fried shallots and garlic. Toss.
Place in a serving bowl and garnish with the reserved shallots, garlic, cilantro leaves, and chillies.
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