I’m currently experimenting with 5/2 intermittent fasting, for a number of reasons…the Covid 5kg the only physical part of Covid i’ve suffered with so far :), improving energy, digestion, sleep, mental clarity and peri menopause sysmptoms…i’ll let you know how I go.
In short for 2 days a week you reduce your calories to 500 a day (600 for men), eating wholesome great quality food, on the remaining 5 days you continue to eat great food clean proteins, masses of veg and reinvigorating your commitment to eating well.
My challenge is cooking for a family, I really don’t want to cook 2 different meals. This recipe has been a success and is pretty easy, I have it on Zucchini noodles whilst the rest of the family have it on creamy polenta, you could also serve it on sourdough bread, baked sweet potato, gnocchi or spelt penne.
The recipe calls for Chestnut mushrooms, I’ve used Portobello with success

Serves 2

1 tablespoon coconut oil
600g Chestnut mushrooms (or any other firm mushroom)
4 garlic cloves thinly sliced or minced
2 tablespoons tomato paste
1/2 teaspoon raw cacao powder
1/2 teaspoon sweet paprika (I’ve used smoked or a different taste profile)
300ml vegetable stock
5 sprigs thyme
sea salt and freashly cracked pepper

Heat coconut oil in a large frying pan and saute the mushrooms and garlic over a medium to high heat until golden brown and beginning to collapse.
In a small bowl, mix together tomato paste, cacao, and paprika and add to the mushrooms, reduce the heat to low and stir to coat all the mushrooms best you can.
Turn heat up a little add the stock and thyme, stir and allow to bubble and reduce for approx ten minutes
Season to taste and remove the thyme and serve.

recipe adapted from The Yoga Kitchen by Kimberly Parsons