I’ve decided to stop bothering with the 5:2/fast diet plan and no, it’s not because I found it too difficult. I decided to give it a whirl just to see if I could do it. Thought I was doing pretty well and was very pleased I’d managed two ‘2’ days in 7, thus meeting with the necessary criteria for 2 semi-fasting days and 5 ‘normal’ eating days in one week.
It was a struggle and as I’ve documented here, I don’t do too well skipping meals. Though I have tried! Last Thursday I began the day intending to fast but ended up having to abort it, hoping I could do it later in the week which I did in fact manage. I think I could do it again and in this weather, it’s very easy to fast; well, it’s never easy to fast. But it’s easier shall we say. Also I am bit stressed right now and that always hits my appetite. Planets are lined up for me to have a go at this and make it work, if only for a short while. But I’m not gonna. Why?
Most diets it seems to me require us to adopt a bit of the hair shirt. You must suffer to be beautiful many women were told as young girls. As if any kind of suffering could ever look beautiful but I digress.
Strikes me Paleo is perhaps for some a bit too much of a good thing? After all, no calories to count. Eat lots of lovely food, as much as you want. Just cut out a few favourites like bread, pasta, sweets, biscuits, cakes, crisps and chocolate. Okay, there’s no “just” about cutting that lot out if they’re your favourite foods and what gave you a weight problem in the first place. But Paleo replaces all that sugary over-processed food with something much nicer.
Perhaps Paleo is too nice? Once you get into the groove, it’s easy to follow and remarkably lovely. I do believe we humans can get used to pretty much anything. Stick with it from the difficult early days and Paleo becomes a lovely, delicious, way of life.
What turned my head on this was reading my former colleague Lucy Cavendish on this. She says her kids took to force feeding her to stop her mood swings caused by intermittent fasting. Can’t be right that a diet plan causes severe mood swings. Or as Lucy correctly points out for one to become utterly obsessed by food.
I haven’t become obsessed by my diet but I have become quite strongly immersed in it. I’ve been experimenting with recipes, trying new things out, really enjoying it. That to me is the true key to long-term dieting success. Not suffering! You DON’T have to suffer to be beautiful and you don’t have to suffer to be healthy. In fact, the very opposite.
And now, following on from yesterday’s blog about how you can be a Paleo vegetarian, if you want to be, here’s another delicious recipe for non-meat eaters who want to go high protein.
Courgette mousse and salad
4oz/100 grams butter
4 Spring onions or chives
12 ozs/300 grams courgettes cut into small slices
2 beaten eggs
salt & pepper to taste
Melt half the butter in a pan and sauté the onions, or chives, with the courgettes for about three minutes till softened. Puree in a blender.
Melt the remaining butter in the same pan, add the eggs and gently scramble them until firm but not solid! Add them to the courgette puree and process again in the blender. (Or whisk for very long time if you don’t have a blender!)
Season to taste, pour into ramekin-type pots and chill in the ‘fridge for at least two hours. Will set gently but not firmly. Turn out of pots onto plate and serve with Parmesan crisps/chips, a dark green leaf salad with generous helping of olives and Macadamia nuts and a drizzle of olive oil. Enjoy!
Thanks to the Cook with Aussie YouTube channel for the wonderfully easy recipe for Parmesan crisps/chips. A brilliantly Paleo substitute for those who miss potato chips/crisps. I tried doing them with butter but there’s no need. This is quite literally a one-ingredient recipe. Don’t worry about the crisp sticking to the pan. I thought I’d ruined my favourite pan doing this but the crisp DID come out fine, in one piece, nothing left stuck to the bottom of the pan.
The trick is to let the crisp cool completely and use a fairly new or still non-stick pan. Parmesan crisps are also a perfect accompaniment for Guacamole which I make by simply combining the flesh of a ripe avocado with full fat soft cheese such as Philadelphia, with chives, and that’s it.
Obviously you can add chilies to it if desired. Adds some zing and makes it less bland. A tiny squeeze of lemon or lime stops it discolouring. But then eating it promptly will serve much the same purpose.
More later in the week. Enjoy the sun if you have it. Thanks for reading.