Last Updated on December 7, 2018 by Fiona Maclean
Courgetti with Buttered Tomatoes – a low-calorie recipe for a 5:2 Diet Fast Day:
About eighteen months ago I embarked on the 5:2 diet. I did quite well and lost 13 kilos over a year or so. But, once I’d hit my target weight I stopped completely. And, my day to day life isn’t the best for dieting. I travel a lot, often on press trips where there is a focus on food and drink. I eat out a lot. And, I enjoy food and drink. It’s very easy for my weight to creep up and it has done just that so I now need to lose around 8 kilos. I have a thyroid problem so losing weight isn’t that easy for me. The only diet that fits with my lifestyle is 5:2. Having said that, I do enjoy vegetable based dishes and I love courgetti. So here’s a new 5:2 diet recipe from me made with buttery summer tomatoes, courgette and just a few fresh herbs.
I suspect 5:2 works for me for a number of reasons. Firstly, I don’t drink alcohol on fast days – so it has the double benefit of giving my liver a well-deserved rest. Secondly, of course, I do create a calorie deficit – just avoiding snacking on biscuits helps with that, but the very low-calorie meals I make for 5:2 diet days also work rather well. And, I have a feeling it helps rebalance my eating habits. After a fast-day I don’t want to eat so much, I certainly don’t crave sugar and I generally feel a lot better. So perhaps the answer for me is to try and stick to 5:2 as a way of life.
It’s summer and my favourite 5:2 diet lunch of homemade veggie soup doesn’t seem quite so appealing. But, I do love courgetti – and I’m now the proud owner of a spiralizer. So, I’ve been experimenting a bit with simple recipes using courgetti as the base. This pretend pasta dish, made with fresh summer tomatoes and herbs is ultra delicious and doesn’t taste a bit like a diet recipe. I’ve added a little butter (you could use olive oil if you prefer) for flavour and, if I have the spare calories, I add a little fresh grated parmesan. If you can do so I’d recommend it as a way to stay feeling fuller for longer, because the protein in the cheese will help stop you getting hunger pangs But, it is totally delicious without anything extra.
Don’t skin the tomato unless you really feel the need to do so. The skins are full of flavour. I’ve added a couple of bits of sunblush tomato too, just because at this time of year our English summer tomatoes lack depth of flavour. I probably won’t bother later in the summer – if that is, we get a summer. You could, if you wanted to, add garlic and/or chilli too…but I think fresh tomatoes have a flavour all their own which doesn’t need overwhelming.
- 1 Medium Courgette Zucchini
- 1 Medium Shallot
- 1 Medium Tomato
- 2 pieces Sunblush tomato
- 1 handful Parsley or basil, oregano, tarragon etc.
- 10 g Unsalted Butter
- 15 g Grated parmesan
- Salt and pepper to season
Top and tail the courgette (zucchini) and spiralise
Chop the shallot and parsley very finely
Dice the tomato and the sunblush tomato pieces
Melt half the butter in a small non stick pan
Add the shallot and cook over a low to medium heat till the edges start to caramelise (about 8 minutes
Add the diced tomato and cook for a further 3-4 minutes
In a separate frying pan, melt the remaining butter and toss in the courgette (zucchini), stirring for about a minute
Stir through the tomato mixture and continue to cook over a very low heat for 2-3 minutes
Season to taste with salt and pepper and sprinkle over the finely chopped parsley
How can you help? Please give me a bit of encouragement. Starting on a diet again is much, much harder than doing it for the first time…and I’m planning to blog plenty more recipes as I go, just to keep myself motivated. I’d love to hear from fellow dieters!
On the 5:2 diet yourself or just looking for low calorie recipe inspiration?
Why not pin this post for later!