Rachel Cotterill: Vegetarian Recipes for Intermittent Fasting Diets

July 29, 2013

Summer Vegetable Omelette (310 calories) vegan Low-Calorie Stir Fry (250 calories) vegan Spiced Cauliflower (225 calories) vegan Quinoa bowl (300 calories) vegan Vietnamese spring rolls (100 calories each) Warm halloumi salad (400 calories) vegan Summer vegetable soup (200 calories) Coriander falafel in pitta bread (370 calories) As you might have noticed if you’re a regular reader, I’ve been following the 5:2 intermittent fasting method for a few months now. As I’ve done so, I’ve been gathering a collection of suitable low-calorie, vegetarian and vegan recipes – one of the best ways for me to make sure I stay on track is to create interesting dishes within the low calorie restrictions.As well as reducing calories, I’ve been trying to use fast days as an excuse to cut back on dairy (I eat far too much cheese!) and also on sugar, so I hope these are generally healthy recipes. I’ll be adding to this list as I develop more recipes which are suitable for fast days.A bit of background on intermittent fastingThe principle behind intermittent fasting is to restrict your calorie intake quite dramatically, but only some of the time. Common fasting patterns include:5:2Probably the most common variant, where you eat a normal diet five days a week, and restrict your calories to 500 per day on the other two (non-consecutive) days.

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Tagged with: body • coriander • omelette • quinoa • spiced • spiced-cauliflower • summer • symbol • vietnamese

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