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    The 5:2 Fasting Cookbook 100 Recipes for Fasting Days (Paperback) By (author) Angela Dowden

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    DescriptionEveryone's talking about the 5:2 Diet - the easiest fasting plan to adapt to your tastes and hectic weekly lifestyle. Reduce your calorie intake two days a week, and you can eat whatever you like for the other five days, with freedom to drink, eat out or have treats. This is your guide to those fasting days, a collection of delicious recipes for light meals accompanied by stunning photography that will motivate you to stay on track. Far from feeling deprived, this book will open your eyes to new taste combinations and ideas for small meals that pack a big flavour punch. As well as contributing to your weight loss and good health, all these recipes make for tasty dishes in their own right. Wake up to fragrant Moroccan baked eggs, lunch on Butternut squash frittata and dish up Herby lamb or Sesame salmon at dinner. You can even make room for a treat or two on a fasting day with these recipes for Mango and passionfruit trifle and Strawberry roulade. So, why not give it a try? Change your life for the better by cutting back just two days a week. Includes: guide to the 5:2 diet, over 100 recipes, tips and techniques for portion control and staying motivated, 100 calorie-counted recipes, meal planners, calorie counter.


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  • Full bibliographic data for The 5:2 Fasting Cookbook 100 Recipes for Fasting Days

    Title
    The 5:2 Fasting Cookbook 100 Recipes for Fasting Days
    Authors and contributors
    By (author) Angela Dowden
    Physical properties
    Format: Paperback
    Number of pages: 144
    Width: 188 mm
    Height: 244 mm
    Thickness: 12 mm
    Weight: 490 g
    Language
    English
    ISBN
    ISBN 13: 9780600628071
    ISBN 10: 0600628078
    Classifications

    BIC E4L: HEA
    Nielsen BookScan Product Class 3: T9.4
    BIC subject category V2: WBHS, VFMD
    BISAC V2.8: HEA006000, CKB039000
    DC23: 613.25
    Publisher
    Octopus Publishing Group
    Imprint name
    Hamlyn
    Publication date
    16 May 2013
    Publication City/Country
    London
    Author Information
    Angela has a degree in Food Science from Nottingham University and has worked in the food industry for eight years as a nutritionist. For the last 15 years she has also worked as a journalist, writing for everybody from the World Cancer Research Fund to Closer magazine, covering everything from energy density and the fat content of minced beef to the latest celebrity diet. In 2012 she was awarded Nutrition and Health Writer/Broadcaster of the Year. Her nutrition philosophy is fad-free and pragmatic; she loves food and doesn't do lectures on lentils (although she thinks they're lovely too!).