5-2 Diet Recipes For Your 2 Fasting Days (Day4)

HALLOUMI SALAD

215 calories
Delicious light lunch. Perfect for a summery diet day.

SERVES 1 PREP 5 minutes COOK 8 minutes, plus 10 minutes cooling

2 vine-ripened tomatoes, sliced (26 cals)

½ red (bell) pepper, de-seeded and cut into strips (25 cals)

50g (1¾oz) light halloumi, drained and sliced into thin squares (122 cals)

75g (3oz) Italian mixed salad leaves (greens) (10 cals)

For the marinade:

½ garlic clove, peeled and crushed (2 cals)

juice of 1 lime (3 cals)

1 tsp chopped fresh parsley

½ tsp chilli flakes (red pepper flakes)

freshly ground black pepper

1 tsp extra-virgin olive oil (27 cals)

• To make the marinade, combine the garlic, lime juice, parsley, chilli flakes (red pepper flakes), pepper, 1 tablespoon water and the olive oil in a wide bowl.

• Add the sliced tomatoes to the marinade. Heat a large frying pan (skillet) and dry-fry the red (bell) pepper strips for about 5 minutes until slightly blackened, then put them with the tomatoes in the marinade.

• Fry the halloumi slices in the same pan until golden on both sides – they will only take a minute in a hot pan. When they are cooked, add them to the marinade and turn until the halloumi is coated all over. Leave the halloumi to cool for about 10 minutes.

• Arrange the salad leaves (greens) on a wide serving plate and put the halloumi, pepper strips and tomatoes on top. Drizzle over the remaining marinade and serve.

And For Dessert.

Cocoa And Raisin Cereal Bars

 143 calories

These bars are very filling and can last for at least a week in an airtight container.

SERVES 16 • PREP 15 minutes • COOK 45 minutes

100g (3½oz) raisins (272 cals)

low-cal spray oil, for oiling

1 × 400ml (14fl oz) can light condensed milk (1068 cals)

20g (¾oz) cocoa powder (unsweetened cocoa) (62 cals)

250g (9oz) porridge (rolled) oats (890 cals)

a few drops of vanilla extract

• Place the raisins in a small bowl and pour on boiling water so that it just covers the raisins. Leave to soak for about 15 minutes.

• Preheat the oven to 160°C/fan 140°C/325°F/Gas mark 3 and line the base of a 20cm (8in) square cake tin (pan) with greaseproof (waxed) paper. Spray with low-cal oil spray to prevent the oats sticking to the paper.

• Warm the condensed milk in a small saucepan over a low heat for about 5 minutes. Don’t boil.

• Put the cocoa in a cup, add a little just-boiled water and stir to make a thin paste.

• Place the oats in a large bowl. Remove the condensed milk from the heat and stir in the cocoa paste, raisins and vanilla extract. Pour the mixture over the oats, mix thoroughly, then spoon into the prepared cake tin and bake in the oven for 45 minutes.

• When cooked, immediately remove from the tin and transfer to a chopping (cutting) board. Cut into 16 squares with a very sharp knife, then leave to cool completely on the board before transferring to an airtight tin.

Source:

http://www.52recipes.co.uk/2014/04/28/halloumi-salad/

http://www.52recipes.co.uk/2014/06/16/cocoa-and-raisin-cereal-bars/

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