UN­BEAT­ABLE break­fasts

The Irish Mail on Sunday - - EASIEST EVER 5:2 -


IT’S very sim­ple: for five days a week you don’t calo­riecount, then for two days a week you cut your calo­ries to 800 a day.

Use the recipes in this pull­out, or take them as in­spi­ra­tion to cre­ate your own. For some, this will mean hav­ing just two meals a day; for oth­ers, it could be three smaller ones.

Your Fast Days can be con­sec­u­tive or you can split them — what­ever works for you.

You’ll get much more ben­e­fit from in­ter­mit­tent fast­ing if you switch to a Mediter­ranean-style diet, both on the days when you are fast­ing and when you are not. That means more olive oil and nuts, as well as plenty of eggs, full-fat yo­gurt, oily fish and veg­eta­bles.

Make sure you fill up on pro­tein and veg on your fast­ing days. Pro­tein is very sa­ti­at­ing and you can eat a lot of fi­brerich veg­eta­bles for very few calo­ries.


THE recipes in this pull­out couldn’t be eas­ier. Each con­tains just five main in­gre­di­ents, along­side these most ba­sic pantry sta­ples:

● Salt and pep­per ● Olive oil ● Ex­tra-vir­gin olive oil ● Red or white wine vine­gar ● Dried mixed herbs

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