Written By Lee On January 4, 2017
Lose weight, supercharge your energy and feel great with my brand new cookbook!
I’d love to introduce you to my latest book; one that is so close to my heart and part of my own weekly lifestyle. It’s called Fast Your Way to Wellness and it’s fast becoming my favourite book (please don’t tell the others). You can order a copy over here.
I like to think of the new book as one that can be read in conjunction with my bestseller Heal Your Gut; you can think of it as your very own all-in-one fasting resource. It’s the perfect read for everyone – from the fasting newbie to those who are committed to their own fasting regimes or even for the fasting curious.
Intermittent fasting, meaning a calorie reduction for two days a week, is scientifically proven to help you lose weight and improve your overall health. I want to show you how fasting can fit in with your lifestyle, how you can eat abundantly using realfoods for fasting, and how you can enjoy your food too! The most important thing is that you can fast on wholefoods and make it a healthy fasting day instead of reaching for low calorie junk food.
As I’m sure you’re aware by now, I’m all about good gut health! If you want to feel your best physically and emotionally (and let’s be honest – who doesn’t?) gut health is key. Eating fibre rich veggies, digestible foods and sipping on delicious drinks and smoothies are all amazing ways to keep your gut health at bay but sometimes, your digestive system also needs a bit more of a rest. This is where intermittent fasting comes in. Intermittent fasting gives your body some time to heal, so it can carry on being supercharged and fabulous! Dramatically reducing calories on two days per week not only kick-starts weight loss, but also rejuvenates the body’s systems, repairs cells and restores vitality.
Here are just a few facts to show you why I live by intermittent fasting:
It reduces blood pressure, reduces inflammation, increases fat burning, improves beneficial gut bacteria and normalises your hunger hormone for better appetite control.
Coming from someone who’s personally experienced autoimmune issues, I’ve seen how much I’ve benefited from intermittent fasting.
When writing Fast Your Way to Wellness, I was keen to share everything I know about fasting and health with you and, most importantly get you on your way to looking and feeling the best that you can naturally.
The bookis a gentle guide to different fasting methods to suit your own plans. I share my personal tips for what I do when I get cravings, how I manage my portion sizes and what foods are best for fasting and non-fasting days. I’ve created over ninety new delicious recipes to nourish and sustain you throughout your fast days and keep you motivated.
While many ‘fasters’ often eat low-calorie junk foods or skip meals altogether, Fast Your Way to Wellness provides easy and flavourful mealsthat will keep you satisfied and happy. My tasty, nutritious recipes for breakfast, lunch, dinner and portable snacks include calorie counts, and the menu plans will help get you in the swing of planning your fasting days so they sail by effortlessly. You'll reap the benefits of increased energy and vitality — the bonus will be watching those numbers on the bathroom scale go down, and stay down.
One of my favourite new recipes from the book is a Mint and Ginger Prawns with Coleslaw. Prawns are delicious summertime food, packed with protein to fill you up. In fact, did you know they have approximately the same amount of protein as chicken or beef, yet half the calories? This means they’re ideal for a fast day!
At only 202 calories per serve (846kJ), it just shows that fasting can be satisfying to your tummy and tastebuds.
Prawn, Mint and Ginger Prawns with Coleslaw
Serves 2
- 1 small carrot, grated
- 180 g (61/4 oz/1/4 small) cabbage, finely shredded
- 180 g (61/4 oz/1/4 small) red cabbage, finely shredded
- 2 kale leaves, stalks removed, roughly chopped or torn
- 1 spring onion (scallion), thinly sliced
- 1 teaspoon extra virgin olive oil
- 150 g (51/2 oz/10 medium) peeled and deveined prawns (shrimp), tails left intact
- mint leaves, to serve
Dressing
- 1 teaspoon finely grated lime zest
- 1 teaspoon lime juice
- 1 teaspoon grated ginger
- 1 garlic clove, crushed
- 2 teaspoons wheat-free tamari
- 1 teaspoon sesame oil
- 1 tablespoon finely chopped mint
Combine all the dressing ingredients in a small jar, then seal and shake well.
Combine the carrot, cabbages, kale and spring onion in a serving bowl.
Heat the oil in a medium frying pan over medium heat. Add the prawns
and cook for 1–2 minutes on each side, until cooked through.
Put the prawns on top of the vegetables, pour over the dressing and serve topped with the mint leaves.
You can purchase the book here.
