I skipped fasting day yesterday. We were spending the day visiting family, and didn't know where we would be eating or when. I hate turning up at peoples homes and expecting to be fed, although I am determined I will turn up at Mama Owls house one day, and she will be baking!
So anyway, I decided to move my fasting day to today. I have genuinely felt so much better doing this, just 2 days a week. Not only does it help with my blood sugar, it also makes me think about food, and what calories/food I am putting in to my body.
Today was a rather late start, the Mr. is off for 2 whole weeks!! So this morning he got the kids sorted and I slept.
I didn't end up eating breakfast until about 11am. More of a brunch really. I had 2 eggs, scrambled using the microwave, this way I find I don't need any fat. I also had mushrooms, sliced and fried in spray oil. With asparagus spears. I know it sounds like an odd combination, but it was delicious.
On to my lunch. I have been wanting to make my own soup for a while, quite frankly I don't know why I don't do it more often. Its so simple, plus you can make it to your own personal taste. Today I decided to make onion soup. I love French onion soup, but its quite fattening to make, when done properly. So I decided to experiment, then share with you my (slimmer) onion soup. So here it is......
2 large onions
2 cloves of garlic
1 tsp of butter
1 tablespoon of cornflour
2 beef oxo cubes
approx 1 pint boiling water.
|I didn't want to caramalise them more than this.|
Slice the onions quite thinly, I don't chop them, I don't think it suits onion soup. Put some spray oil in the saucepan, then add sliced onion and garlic. ( I use dorot frozen garlic cubes). Keep the pan on a low heat and gently cook the onions, stirring occasionally, until they start to soften. When they are nearly there, to your own taste really, add a tsp of butter and turn the heat up slightly. I didn't want my onions too caramelised as I didn't want it too sweet.
Add a tablespoon of cornflour to the onion and mix it in well. Mix the 2 oxo cubes with a pint of water, from the kettle. Gradually mix in the stock to the onion, because you've added cornflour it will thicken slightly. Keep adding the water and stirring, until it reaches the consistency you want. I like mine quite thick, so 1 pint was enough for me. Bring to the boil, then turn down and allow to simmer for a couple of minutes.
This recipe gave me 3 good size bowls of very moreish soup. Using the Myfitnesspal recipe builder, I calculated that each bowl came to 73 calories! I had 2 slices of nimble bread to fill the plate, got to have bread with soup!
I'm really quite pleased with this soup, it was full of flavour, without any added seasoning.
It may be a simple recipe, but sometimes that is what works best. If you wanted to complete the French onion soup, just add bread topped with cheese, then place in an oven prove dish, and put in the oven until the cheese melts, simple.
Alternatively, if you are vegetarian, exchange the beef stock for vegetable, again, simple.
I hope you all get a chance to try this, also if you have any 5:2 recipe suggestions post a link in the comments.