I’m currently trying to lose a little of my ‘cake weight’ by trying out the 5:2 diet. I’m sure you have already heard about this latest fad diet, but it basically relies on eating 2 non-consecutive days of no more than 500 calories (for women) and then eating up to your ‘Total Daily Energy Expenditure’ (a metric to calculate the amount of calories your body needs to function in a day). Sounds complicated but I use a calorie counting app to help me, so it’s simple!
As I dread the thought of being hungry, I’ve done lots of research into what foods to eat on ‘fast’ days. I’ve also read a lot of evidence that shows that fasting has huge benefits for health generally!
I tend to stick to highly spiced food for my fasting meals, I guess because the flavours are intensified when my body is really hungry! I’ve been sticking to lentil and vegetable curries/soups. These are really easy to make and portion up for a week’s worth of meals. However being a food lover, the idea of having the same meal twice a week, week in week out, fills me with dread! So Laksa Prawns with Tofu and Yams Noodle Soup was born! 😀
Ingredients: (Serves 2)
- 40g Yeo’s Laksa Paste
- 14 pieces (114 g) Konnyaku – Yam Noodles (from your local Chinese supermarket)
- 200g firm Silken Tofu- cubed
- 3 Rehydrated Shitake mushrooms- sliced (reserve the water for cooking)
- 100g Sugar Snap Peas
- 200g Shrimp
- Chopped Spring Onions (to serve)
- Dry fry the Laksa paste until fragrant, add the prawns and stir fry
- Add the water from the rehydrated mushrooms (stock), then the mushroom and sugar snap peas. Bring to boil
- Reduce heat and add the noodles and tofu to warm through. Don’t over stir it as the tofu will fall apart!
- Sprinkle with chopped green onions then serve!
This meal comes to 250 calories a portion. It’s not a measly portion either! 😉
All these ingredients can be bought from your local Chinese/Asian supermarket. I’m not claiming this recipe to be authentic in any way, but a lovely meal to look forward to when on a calorie restricted diet! 😀