IT’S 2 OF THE 5 AND 2…

The wedding is quickly approaching and we are going to be in shape!..She says through gritted teeth.

This for me means a detox…I do rather over indulge at the weekends, usually on wine, and for Tom Pepper, it’s all about maintaining so’s not to bulged in his new James Bond style suit!

I read about the 5 and 2 ages ago, and working at Grace, you do tend to hear about every fad going. This regime however did really interest me. If you think about it, 2 days of fasting is very biblical. It’s been happening for thousands of years in almost every religion you can think of.

I have done a lot of research into the old 5 and 2 and do you know what, I’m really impressed. Please don’t think its a fad diet, or a quick way to drop a few pounds because its not. It’s about cleansing, allowing your body to recover and maintaining a happy and healthy weight and lifestyle. An extremely important prospect in this over indulgent world we all live in.

I’m sure the idea of not eating to some of you is a concept that is hard to digest, but trust me, 600 calories is more than enough to survive on throughout the day. I tend to have a light breakfast and skip either lunch or dinner, depending on what’s going on and what my plans are that day.

Last night was a classic example but instead of fish or steamed chicken, i went for something a little more interesting.

Below is calorie counted proof that cleansing doesn’t mean you have to go without.

A 125g portion of the meal below is just over 350 calories.

A really good tip is try not to eat a portion of food that you couldn’t fit in cupped hands, and i’m not talking about a huge mounds.

Your body is your temple, respect it!

CHILLI, GINGER CHICKEN AND VEGETABLE STIR FRIED RICE.

Serves 4 (There is only 2 of us but i am cooking enough for lunch tomorrow)

Preparation time 30 minutes, plus time to cook the brown rice.

TO MARINADE THE CHICKEN

2 chicken breast, Free range, organic and skin off if possible

2 inches ginger, cut into fine strips (very good for digestion)

1 large red chilli, cut into slices

4 cloves of garlic, slices

1/2 tsp corn flour

3 tbsp light soy sauce

2 tbsp mirin

juice 1 lime

Cut the Chicken into thin strips and place into a bowl with all of the above. Leave to marinade while you chop and prepare the below..

FOR THE STIR FRY

300g cooked brown rice, cooled

1 tbsp rape seed oil

1 red onion, peeled and sliced thinly

2 large courgette, chopped

2 red pepper, de seeded and chopped

1 handful of green beans, cut in half

2 large carrots, peeled and sliced thinly

juice 2 limes

2 tbsp soy sauce

1 tsp dried chilli flakes

water

IT’S ALL IN THE PREPARATION.

So, make sure you have everything chopped, marinated and prepared before you even think about turning the heat under your Wok on.

When you are ready, turn on the Wok to it’s highest heat and add the rape seed oil.

Add the onions and the carrots and fry for 4-5 minutes before adding the courgette, green beans and peppers and cooking for another 3 minutes.

Remove from the Wok.

Pour in the Chicken and the marinade and leave to bubble and steam. Don’t play around with it in the pan as you want to get a little colour all over the chicken slices. Once you are happy with the colour,(golden brown is good), use a spatula or a set if chop sticks to start string. Do this until all the chicken is cooked through. About 5 minutes.

Now add back in the vegetables. Coat them well in the chicken marinade and any other roasty toasty bits on the bottom of the pan. That’s all lovely flavour. Add couple of splashed of water to create some steam before adding the cooked rice. Stir well to combine.

Now add the soy, chilli flakes and a good squeeze of lime juice.

Cook for 5-6 minutes until heated through.

Finish with fresh coriander if you wish. Simple, healthy, light and a favourite 5 and 2 day meal for me!

Cook throught