Fast Day 67: Soupy day!

Tues 25 Feb 2014

Lunch – 1.45pm – beany soup = 218c

  • 53g onion = 15c
  • 5g teaS pork fat = 45c
  • 175g okra = 54c
  • 43g celery = 6c
  • 42g pork leg (roasted at the weekend!) = 60c
  • 300g black eyed beans = 348c
  • 3 cups bean broth = 339c
  • 2g cornflour = 7c

874/4 port = 218c

EXERCISE:  1 hr 20 min walk in National Park

Dinner – Onion Soup plus fruit n yog – total 278c

  • 164g leek = 100c
  • 5 sage leaves – 1g = 3c
  • 3 clove garlic – 12g = 17c
  • 418g white onion – 2 = 125c
  • 418g red onion – 3 = 150c
  • 33g shallots – 3 = 23c
  • 15g butter = 107
  • 2 tableS 30ml olive oil = 264c
  • 1L bean broth = 452c
  • 1L veg stock (Vegeta powder- 2 teaS = 6g) = 7c
  • 4g cornflour = 14c

1262 / 6 portions = 210c

  • 110g nectarine = 48c
  • 15g Gippsland yogurt = 20c

Fast Day 67 Total:  496c

Only managed one Fast Day last week- oophs – need to make sure I do my two this week- no failing this time!

Soaked some black eye beans and cooked them Monday morning, so that’s where my bean broth came from.  Was awesome, my bag of dried beans made so many portions- think I put about 6 bags of 250-300g each in the freezer- so much more economical than cans!  More time consuming of course, but if you do up a whole bag on one go and portion it out and freeze, it’s really not that much of an effort.  The remainder of the bean broth will be put into the paella on Wednesday night

The onion soup was a Jamie recipe (  tweaked a little bit, and minus the cheesy toast as it’s for fasting.   Hadn’t made it before, does bubble/simmer away for quite a while when you’re softening the onions, but that means delicious flavour.

So yeah, it’s a bit of a soupy day really, oddly just how it turned out when I was going through cupboards and doing my thrifty thing with what needs using up etc.  Feel like we ate a lot over the weekend (had a friend for dinner, it involved having cheeses n crackers, pork leg roast, milky potatoes, and a Nutella cheesecake….) so I wasn’t hungry this morning at all so figured I’d skip breakfast as the whole point is you’re supposed to eat when hungry right?  Wasn’t hungry.  Anyways, just meant that I cou;d have the extra cals with dinner if I wanted, which I did, got a tasty dessert.

The walk was really nice again, the National Park- went with the boyfriend this time.  He’s in the closing stages of finishing his PHD and I think the fresh air did him lots of good, cleared his head n refreshed him! 🙂

Am glad we went out straight after work cos I was having food cravings!!!!!!!!!!!!


Fast Day 65: survived, although I may need to go to bed early to stop myself from eating more!

Thurs 13 Feb 2013

Break – 6.15am –  1 polenta muffin & milk = 171c
Polenta muffins
  • 7g garlic =10c
  • 2g chilli = 1c
  • 40g red pepepr = 12c
  • 66g zucchini = 10c
  • 21g spring onion = 6c
  • 265g wholemeal self raising = 879c
  • 175g polenta = 591c
  • 1 teaS baking powder – 5g = 0
  • 250ml skim milk = 88c
  • 2 teaS apple cider vinegar = 0
  • 100g butter = 715c
  • 1 egg = 69c
2381 / 17 muffins = 140c per muffin
  • 90ml skim milk = 31c
Lunch – 12.45pm –  total 181c
  • Woolies fresh soup 300g pot- Thai red curry = 181c
Dinner – 7pm – noodles – total 148c
  • 1/2 pack Slenderslim Angel Hair pasta = 10c
  • teaS canola oil = 41c
  • 10g Amoy Sichuan spicy noodle sauce paste = 27c
  • 150g frozen mixed veg = 69c
  • 250ml diet coke = 1c
Fast Day total 500c

Yeah, yesterday…. I’d have been fine if it was anything but zumbarons (macarons) and a zonut (cronut)- seriously, there was cheesecake on Tuesday at work that I passed up despite it being for Jan and Feb’s birthdays (which includes my own!!!!!!!!!!), and there were cookies too yesterday which I would have been able to resist because I have resisted them before- but zumbarons?  That’s like the one thing I couldn’t have resisted!!!!!!!!!!!  Oh well, was so amazingly yummy though so am not gonna complain too much.  It kinda messed with my dinner plans as today was supposed to be a feast day so I was going to do paella, and since I’m new to meal planning I was a bit distressed at having to rearrange my plan, but we had food enough for tonight so I will just be doing the paella on Friday instead, so not a huge deal in the end.

Struggled this afternoon, the leftover cookies and macarons were calling to me, then I had to go to the supermarket after work to pick up some flour…. omg, all the food was calling to me, the crisps, the cheese, the crackers….. somehow I managed to walk out of there without all those things for which I am pleased.  I did however have to hastily rearrange my cals for tonights dinner so that it was quicker to cook (ie frozen veg instead of chopping fresh) cos I needed to eat as quickly as possible so that I didn’t do anything stupid like stuffing my face with naughty foods!  Seemed to have worked, although I may need to go to bed early to stop myself from eating later on…. we’ll see!

Fast Day 64: much easier than Friday!

Tues 11 Feb 2014

Break – 6.15am – total 44c

  • 50g banana (about half a banana) = 44c

Lunch – 12.50pm- lentil patties – total 184c

  • 300g red lentils = 888c
  • 120g carrot = 38c
  • 100g Woolies Homebrand sweetcorn (from can) = 80c
  • 56g celery = 8c
  • 3g garlic = 4c
  • 53g onion = 15c
  • 14g pork fat (calories from butter) = 103c
  • 20ml balsamic vinegar = 17c
  • teaS dried rosemary = 0
  • 50g rice flour = 176c
  • 20ml canola oil = 162c
  • 1 egg = 69c
  • 41g Woolies Homebrand Light Tasty cheddar, grated = 138c
  • 33g Geoff Jones Marinated feta = 172c

1870 / 23 patties = 81c each.

  • 2 x lentil patties = 162c
  • 1 carrot – 71g = 22c

Dinner – creamy pasta – total 271c

  • 80g can sweetcorn = 64c
  • can HB kidney beans = 266c
  • 39g celery = 5c
  • 156g zucchini = 24c
  • 145g carrot = 46c
  • 208g broccoli = 70c
  • 44g spring onion = 14c
  • 3g red chilli = 1c
  • 3 clove garlic – 20g = 29c
  • 250g Le Matassine egg pasta = 937c
  • 2/3 cup – 180g ‘cream of’ soup mix = 585c
  • 239g chicken breast = 262c
  • 20ml canola oil = 162c
  • 100 ml white wine = 83c
  • 25g Woolies Select Wholegrain mustard = 36c
  • tableS cornflour- 12g = 42c
  • 3/4 cup grated Light Tasty cheddar cheese – 40g = 134c

2760 / 12 portions = 230c

  • 60g grapes = 41c

Fast Day 64 total = 449c

And the recipe for the ‘cream of’ soup mix is as follows:

  • 4 cups non-fat powdered milk = 460g = 1656c
  • 1.5 cups cornflour = 200g = 712c
  • 1/2 cup veggie stock = 100g = 254c
  • 4 tableS dried onion flakes = 40g = 0
  • 2 teaS dried thyme = 2g = 0c
  • 2 teaS dried basil = 2g = 0c
  • 1 teaS pepper = 2g = 0c

806g = 2622c

1g = 3.25c

Use 1/3 cup (90g = 292c) to 1.25 cups water.

2/3 cup = 180g = 585c.

When a recipe calls for a cream of soup can, or evaporated milk, you can substitute this mix instead.  Typically I use 2/3 cup powder (and the 2.5 cup water) to replace a can, as 1/3 cup doesn’t ever seem like enough liquid- the cornflour thickens it up a lot.  You could just add more water instead of you’d prefer that to using 2/3 cup powder!  This is very handy to have in the cupboard as the base for a sauce if you don’t seem to have much else- make it Thai or creamy Indian by adding curry paste, add peanut butter with a bit of sweet chilli too, to make it satay (did that the other week- yum!!)- it’s versatile!  Ha, or even have it as a plain old cup-a-soup minus all the nasties! 🙂

This Fast Day was alright, wasn’t very hungry, think cos I probably ate too much at the weekend.  Went swimming, but didn’t get a lot of swimming done as kids were playing in the swimming lanes which was really annoying!

Have to cook some food for tomorrow in a minute- that might be hard cos it’s gonna be cajun chicken n okra and it’s gonna be tasty- will be hard not to eat any want to eat some now!!  It was meant to go in some paella, the chicken, but the creamy pasta made more dinners worth than I was expecting, and it wouldn’t keep long enough to go in the paella, so tomorrow for lunch it is- don’t usually have meat for lunch, almost seems extravagant! 😛

Fast Day 63: Not gonna lie!

Fri 7 Feb 2014

Break – 6.15am – total 84c

  • Tamar Valley Greek yogurt pot – Mango = 84c

Lunch – 1pm – total 248c

  • Woolies fresh veg soup 300g pot- Beef and vegetable = 156c
  • 10g Geoff Jones marinated feta = 52c
  • 70g cucumber = 10c
  • 100g watermelon = 30c

Dinner – 7pm – total 168c

  • Can diet coke = 2c
  • Leftover portion of my beany pearl barley broth soup = 166c

Fast Day 63 Total = 500c

I’m not gonna lie, today was HARD!!!!!!!!!!!!  Well, more specifically, the evening was hard!  Work had been stressful, but was fine, was busy, didn’t really get much chance to think about food, but the evening?  The boyfriend was busy with work and skyping his boss who’s in the UK at the minute, and I was a bit bored, and wanted some wine and some chocolate or toast or icecream or something to cheer me up a a bit!  Dinner was hugely filling, really hearty, but I had some serious cravings to contend with all evening, was evil, almost just went to bed early to try and stop myself eating anything.  Bit my lip to death instead- obviously I needed to chew on something….. it’s sore now! 😦

Bit of a soup-a-licious day today.  Was out Thurs night seeing a friend so by the time I got in I couldn’t be bothered to figure it all out or put any effort into making anything, so I grabbed 2 soups I had in the freezer which was handy- one home made and one shop bought.  Both tasty, esp cos the lunchtime one has some meat in which kept me full for the afternoon.  The diet coke tided me over till dinner…. barely, almost succumbed to the lure of treats, but I knew how p*ssed off with myself I’d have been if I wrecked this fast day!  Proud of myself for sticking with it today!

One seriously productive day! :-)

Today I have made a feast of food, but not like the pork belly feast I did the other week- this is more an economical feast as it was very thrifty and used up things I had in the cupboard!

First up, was what we’re having for dinner tonight, which is effectively pork, beans n rice, but that’s just literally what it is, and doesn’t in any way describe the tastiness or thriftiness of this big pot of goodness that I made!  The pork was scotch fillet (x 2) that I had in the freezer, and I roasted them in a foil pouch for 1 1/2 hours at 200c, then opened the pouch to brown them for 15 mins.  The meat was falling apart delicious all on it’s lonesome- could have gobbled it right there, and will definitely be doing this combo again!  I’d put them in the pouch with some olive oil, garlic cloves, seasoned with pepper, and my secret ingredient- pomegranate balsamic vinegar I had in the cupboard from when we went to the Hunter.  The sweetness of the fruity balsamic works really well with pork, so it gave it a lovely fruity taste and with the browning at the end a slight caramelisation.  So, whilst that was cooking in the oven, I made the bean part.  Well, the bean part began Friday morning when I put black beans in a big tub of water to soak.  Friday night when I got in from work I rinsed them in cold water, then in fresh water brought them to boil and simmered them away for about 3 hours till tender.  Apparently a small amount of bicarb helps make them tender, so I might try that next time to see if it’ll reduce cooking time.  Dried beans mean big savings so I am going to try and use them more and rely less on canned beans.  Oh, when I boiled my beans I put in a dollop of my pork belly fat I saved from last weekend- this is my secret ingredient for the beans, to give them a delicious seasoning.  Anyways, setting beans aside, I sweated chopped carrot, celery and onion (literally all that was in our fridge!!) in some olive oil for about 10 mins.  Then added some dried sage, chopped garlic (2 cloves), and 2 bay leaves and cooked for a further 2 minutes.  THEN, and this is my super thrifty tip- when I was looking up how to cook dried beans (yes I know, bit sad I actually had to look this up!), everyone said to keep your ‘bean broth’ that they were cooked in cos you’re throwing taste/nutrients down the drain otherwise, and to use them in place of stock- so I did just that- used my bean broth in place of 250ml stock, and then simmered the whole thing inc the beans (1 can of butterbeans from the cupboard and the equivalent weight of my black beans as the recipe I took this from said 2 x cans butterbeans) for 20 minutes till done.  Added in my shredded pork once it was finished in the oven, and some brown rice I’d done, and tadahhhhhhhhhh- a dinner that I am really quite proud of! 🙂  Even without the pork, rice and beans makes a complete protein, so if money is tight and/or you’re a vegetarian, this is a good thing to remember! 🙂

Next was soda bread!  Two loaves- one savoury with seeds and a dollop of basil pesto in, and the other was like a fruit loaf, I added some cinnamon, nutmeg, clove, ginger and dried fruits (sultana’s, apricots, some mixed citrus peel leftover from Christmas cake).  These soda breads are to save us money on bread products, which the boyfriend eats a mountain of- is way cheaper to DIY, esp when you make soda bread compared to yeasty bread, as it saves you time t00- no kneading, no raising, no waiting required!  This picture below is my fruit loaf, which I can’t wait to have toasted with butter, or with some jam or marmalade for breakfast!  The recipe I base mine on is the River Cottage one-  For buttermilk, use regular milk and per cup (250ml) add 2 x teaspoons of vinegar, so to make this, 400ml, you use 4 teaspoons of vinegar and let sit for 5 minutes before use.  Oh, and I use half whole meal, half white.  Do this for all my cakes or anything that requires flour, to make them that bit better for you.  I reckon this would work ok with full wholemeal though too.


By the time they were ready was lunchtime, so I had my lunch – homemade pastryless quiche frittata type thing (lunch leftovers- made Thurs night) with a couple of slices of my pesto soda bread, and watched an episode of the Walking Dead cos it’s awesome- oh man, 9th Feb cannot come soon enough!!!!!!!!!!!!!

Then looked up thrifty tips on Simple Savings and other foodie websites.  Discovered you can make jam out of watermelon rind (minus the green bit, that still goes in the bin am afraid), which, since I have watermelon in the fridge that I bought Friday is excellent news- I am trying to cut back on food waste and making something (hopefully) yummy with it at the same time, so this sounds perfect.  So once I’ve eaten the melon I’ll let you know how the jam goes! 🙂

And THEN I made some citrus curd- was supposed to be just lemon and lime, but discovered an orange that looked a bit past its best for eating, but perfect for curd, hence citrus rather than just lemon n lime curd.  I also have some coconut sugar that came in a roll and I had to grate (tried processing it and broke my little food processor in the process….)- suffice to say, it’s still a bit chunky, so I can’t use it in cakes or anything like that, but anywhere that calls for melting sugar I can use it, so I used it for this curd.  It kinda looks like brown sugar, so it is gonna affect the taste, prob will taste more caramelly, but hopefully it won’t overpower the citrus too much.  Either way, am sure it’ll taste good, so it’s not a problem if one batch of curd is a bit different to normal- as long as it tastes good is the main thing.  Is still in the process of cooling so can’t assess the taste completely now, but I did have a little dip of a spoon and yeah, it’s pretty good!  Is also super easy, so here’s how to do it:

Citrus Curd

  • 3/4 cup citrus juice
  • 1 cup sugar- c. 180g
  • 4 eggs, beaten
  • 125g butter, cubed
  1. Put juice, sugar and eggs in a saucepan on low and stir for a good 10 mins or so till it’s thickened slightly and sugar all dissolved.
  2. Add butter, a couple of cubes at a time, stirring the whole time until curd has thickened.
  3. Your curd will still be liquidy, but it will set once cool and in the fridge.  It is also likely to have some small eggy bits that didn’t get blended in properly- this is not a problem.  Just pour your curd through a sieve or cheesecloth when you put it into your jars!
  4. Cool on the side, then put in the fridge, and you’re done!
  5. Eat once fully cold, on toast, on yogurt- as I discovered over Christmas, it’s especially delish on pancakes!

SAM_6796Mine looks darker in this instance because of the coconut sugar, but usually it’s a beautiful light lemon yellow colour!  PS.  This would be an awesome gift for someone, in a nice jar (label removed of course!!!), tied with a pretty ribbon, v thrifty, and also, one jar spare for you to enjoy too! 🙂  The one with the label on the jar was originally a jar of storebought passionfruit curd actually, and I reckon this recipe would work with passionfruit too (strain the pulp through a sieve to get just the juice), so that might be a good one to try when they’re in season!  It wouldn’t even have to be all passionfruit (cos you’d need to buy a lot of passionfruit for 3/4 a cup), just a couple n the rest lemon/lime would be good.

Oh, and for good measure I zested up all the lemons n limes using the small side of the grater and put it in a baggy in the fridge, so now I’ve got some to add to recipes whenever I want.  And I put my carrot tops and celery ends in a ziplock in the freezer too- once full I’m gonna make some stock from it.  Edible bits of veg scraps go in a separate freezer bag, which when full will be whizzed up and turned into soup- it’s almost like free food! 🙂

I know this post isn’t regarding 5:2, but it is about food, and reducing waste and getting creative with food, which is one of my aims this year.  I want to stop throwing money in the bin.  I want to eat good wholesome and healthy foods- stuff that I know exactly what’s in it, not full of additives or colours- homemade is where it’s at!

Fast Day 46: I’m back!

Wed 6 Nov 2013

Break – coconut chia pudding – total 136c

  • 400ml Woolworths Homebrand coconut milk = 260c
  • 3 tableS (27g) chia = 120c
  • ½ cup (40g) shredded coconut = 273c
  • teaS cinnamon = 0
  • teaS vanilla essence = 0

653c / 6 portion = 108c

  •  topped with 50g blueberries = 28c

Lunch – giant salad – total 191c

  • 10g spring onion = 3c
  • 88g grated carrot = 28c
  • 98g cherry tomatoes = 18c
  • 36g spinach = 7c
  • 4g coriander = 2c
  • 50g Woolies HB chickpeas = 66c
  • 15g red pepper = 4c
  • 11g green pepper = 2c
  • 170g iceberg lettuce = 17c
  • 117g cucumber = 17c
  • 20ml olive oil = 161c

308 / 2 portion = 154c

  • Plus 15g South Cape marinated goats feta = 37c

Dinner- Chorizo lentil gumbo – total 165c

  • 100g red lentils = 296c
  • 50g pearl barley = 63c
  • 400g can HB chopped tomatoes = 108c
  • 400g can HB kidney beans = 266c
  • 65g spring onion = 20c
  • 248g carrot = 79c
  • 236g sweet potato = 212c
  • 3g coriander = 1c
  • 18g garlic = 26c
  • 97g red pepper = 30c
  • 62g green pepper = 12c
  • 150g HB frozen peas = 141c
  • 127g Primo chorizo = 387c
  • 60g spinach = 12c

Total 1653 / 10 portions = 165c

Fast Day 46 total 492c




Well, it’s been a while since I’ve done one of these, what with my friend’s visit and Halloween.  Finally back to it though and I’m pleased to be back- feeling so bloated from all the food, will be good to get back on track with my weight loss as there has def been some weight gain with all the festivities.  Went swimming yesterday and I was worried I’d sink!!!

Must lose it all in time for Christmas so I can enjoy myself without worrying too much about it.  Have more friends visiting for Christmas, so it’s going to be all about the food and drink even more than normal, so I don’t think I’ll get any proper fasting done whilst they’re here.  They’re here from the 13th Dec till the 3rd Jan which is a long time, which is great as it’ll be so lovely to see them, but not really that great for the waistline or thighs!!!  :-S  When the friend who just visited was here I did try and fast all day till dinner a couple of times as a kind of makeshift fast, but it didn’t work very well as it meant I overate at dinner time/when I got in from work.  I could try it again and see if I’m any better?  Now I know what to expect?  We’ll see.  I can only do that for the first week they’re here anyways as I’ll be at work that week, but after that is Christmas week where it’d be impossible to Fast as we’ll be out and about doing the tourist thing and not eating would look weird!

I am rereading the 5:2 book to inspire and motivate me- it’s always a good refresher to remind yourself about all the other health benefits of fasting!  As well as get some more food ideas as there are recipes at the back- I really should try a few more of those!  Oh speaking of recipes, the coconut chia pudding thing is delicious, mega easy to make, and it makes a couple of days worth of breakies/desserts to keep in the fridge:

Coconut Chia Pudding

  • Can coconut milk
  • 3-4 tableS chia (original recipe says 4, but I ran out!)
  • ½ cup c 40g shredded coconut
  • Cinnamon, to taste (I put a whole teaS)
  • TeaS vanilla essence
  1. Put all ingredients in bowl and mix well.
  2. Put in fridge overnight
  3. The next day the chia will be all swollen up and pudding consistency- enjoy! J

I like mine topped with a bit of fruit such as berries or mango (YUM, coming into season now in Oz!) and some chopped up nuts such as hazelnuts, cashews, almonds- whichever’s in the cupboard.  The nuts adds a nice bit of crunch to the pudding- varying up the texture keeps things interesting.  On this particular fast day I didn’t have enough cals to add nuts this morning, but usually I would.


Hungry-bored, bored-hungry.  Either way, feel like I want to eat.  Won’t do, but want to, feeling the hunger pangs despite having had lunch.  Did have lunch a bit early, 12.40pm…. prob should start trying to push my lunch back again, as late as possible!


Am not gonna lie, this fast day felt hard, especially the evening!  Annoying bus journey home left me wanting toast with butter to cheer me up, but I couldn’t.  It wasn’t helped by the boyfriend constantly eating.  Like, your food is reheating in the microwave, is it necessary to have a snack to keep you going because you can’t wait the THREE MINUTES it takes to heat up???  And then have a bowl of  cereal after you’ve had dinner?  I was not a happy bunny.  But I did it, first one for a while was always going to feel a bit tough- they’ll get easier!

Fast Day 45: not much to report!

Wed 23 Oct 2013

Break – 6.15am – total 89c

  • Tamar reduced sugar Greek Yog – Citrus Cheesecake flavour = 89c
Lunch – total 141c
  • 50g avocado = 80c
  • chilli flakes = 0
  • 1 x ryvita = 40c
  • 50g cherry tomatoes = 9c
  • 40g carrot = 12c
Dinner- total 270c
  • Quinoa coconut stew = 270c
Fast Day total:  500c
Fast Day went ok, nothing much to report to be honest.  Lunch was tasty, as was dinner- I do like that if you pick the right things, you can have a very satisfying food day with just 500c.  Like my lunch was actually a decent portion of avo, would happily spread on 2 ryvita but I just piled it up on the one, and dinner was a decent bowlful too!

Now I just need to bring more of my fast day mentality into my feast days, they are still far too feasty, esp at the weekends!  The boyfriend isn’t allowed to have a drink until Christmas so am cutting down myself- only allowed a drink when I’m out or with friends, none at home when it’s just us.  Hopefully this will cut back on some cals.  Oh, skipping Halloween though, cos I’m making a newt eye punch with Cointreau in! 🙂  The boyf just gets OJ in his…. 😛