Informationen zum Autor Mimi Spencer is a feature writer, columnist, and the author of 101 Things to Do Before You Diet. Dr. Sarah Schenker is a Registered Dietitian and Nutritionist who has served on both professional and government committees. She now combines her sports nutrition work, consulting for football clubs in the UK, with regular appearances on television and writing for scientific journals, as well as for newspapers, magazines, and websites.Dr. Michael Mosley (19572024) was the #1 New York Times bestselling author of The FastDiet , FastExercise , FastLife , The 8-Week Blood Sugar Diet , The Clever Gut Diet , and The Fast800 Diet among others . Dr. Mosley trained to be a doctor at the Royal Free Hospital in London before joining the BBC, where he spent three decades as a science journalist and executive producer. Following his time at the BBC, he was a well-known television personality and won numerous television awards, including an RTS (Royal Television Award), and was named Medical Journalist of the Year by the British Medical Association. Klappentext The indispensable companion to the #1 New York Times bestselling diet bookenjoy delicious low-calorie meals that can help you lose weight, become heart-healthy, and lower your risk of major diseases. The FastDiet became an instant international bestseller with a powerful life-changing message: it's possible to lose weight and reduce your risk of diabetes, cardiovascular disease, and cancer, all while eating what you would normally eat five days a week. You simply cut your caloric intake two days a week to 500 calories for women, 600 for men. Now, the FastDiet Cookbook offers 150 nutritious, low-calorie recipes, ranging from simple breakfasts to leisurely suppers, enabling you to incorporate the FastDiet into your daily life. With this indispensable companion book, you will never have to worry about planning your fast days again!The Fast Diet Cookbook CHAPTER THREE THE NUTS AND BOLTS OF THE BOOK Some of the recipes are gloriously simple, others are more complex; some are favorites adapted for the FastDiet, while others introduce new flavor combinations. Some will get you walking or gardening. Others will send you to the cupboard for a bunch of cans. • The book includes both simple recipes and leisurely recipes, allowing you to spend as much or as little time as you please preparing your fast day food. • Each recipe has a clear calorie count per portion, with calorie contents increasing as you go through each chapter. The idea is that you can choose a breakfast and a supper, in whatever combination you wish, to arrive at your 500- or 600-calorie budget for the day. For good pairings, refer to the examples in the Meal Plans. • Some recipes serve two or moresimply because the cooking method works better that way (it's difficult to make a sauce work for one)but the calorie count is always for a single portion. • Feel free to bump up the leafy vegetables in most of the recipes; it won't make much difference to overall calorie intake, but will add bulk and welcome nutrients. • Each recipe clearly shows its Nutritional Bonus (look for NB), together with the GI or GL score where useful. Finding Flavor Without Fat We all know that adding a generous slab of butter to almost anything will make it taste fantastic. Our job here is to fill the flavor vacuum with something other than saturated fat. In this race, the humble lemon is in pole position: Lemon juice is a remarkable flavor enhancer, capable of lending goodness to countless slow-cooked savory dishes. Roasted garlic is similarly delicious. You'll discover that plenty of the recipes in this book depend on the fanta...

Autorentext

Mimi Spencer is a feature writer, columnist, and the author of 101 Things to Do Before You Diet.

Dr. Sarah Schenker is a Registered Dietitian and Nutritionist who has served on both professional and government committees. She now combines her sports nutrition work, consulting for football clubs in the UK, with regular appearances on television and writing for scientific journals, as well as for newspapers, magazines, and websites.

Dr. Michael Mosley (1957–2024) was the #1 New York Times bestselling author of The FastDiet, FastExercise, FastLife, *The 8-Week Blood Sugar Diet, The Clever Gut Diet, and The Fast800 Diet among others. *Dr. Mosley trained to be a doctor at the Royal Free Hospital in London before joining the BBC, where he spent three decades as a science journalist and executive producer. Following his time at the BBC, he was a well-known television personality and won numerous television awards, including an RTS (Royal Television Award), and was named Medical Journalist of the Year by the British Medical Association.

Klappentext

The indispensable companion to the #1 New York Times bestselling diet book—enjoy delicious low-calorie meals that can help you lose weight, become heart-healthy, and lower your risk of major diseases.

The FastDiet became an instant international bestseller with a powerful life-changing message: it’s possible to lose weight and reduce your risk of diabetes, cardiovascular disease, and cancer, all while eating what you would normally eat five days a week. You simply cut your caloric intake two days a week to 500 calories for women, 600 for men. Now, the FastDiet Cookbook offers 150 nutritious, low-calorie recipes, ranging from simple breakfasts to leisurely suppers, enabling you to incorporate the FastDiet into your daily life. With this indispensable companion book, you will never have to worry about planning your fast days again!

Leseprobe
The Fast Diet Cookbook

CHAPTER THREE

THE NUTS AND BOLTS OF THE BOOK

Some of the recipes are gloriously simple, others are more complex; some are favorites adapted for the FastDiet, while others introduce new flavor combinations. Some will get you walking or gardening. Others will send you to the cupboard for a bunch of cans.

• The book includes both simple recipes and leisurely recipes, allowing you to spend as much or as little time as you please preparing your fast day food.

• Each recipe has a clear calorie count per portion, with calorie contents increasing as you go through each chapter. The idea is that you can choose a breakfast and a supper, in whatever combination you wish, to arrive at your 500- or 600-calorie budget for the day. For good pairings, refer to the examples in the Meal Plans.

• Some recipes serve two or more—simply because the cooking method works better that way (it’s difficult to make a sauce work for one)—but the calorie count is always for a single portion.

• Feel free to bump up the leafy vegetables in most of the recipes; it won’t make much difference to overall calorie intake, but will add bulk and welcome nutrients.

• Each recipe clearly shows its Nutritional Bonus (look for NB), together with the GI or GL score where useful.

Finding Flavor Without Fat

We all know that adding a generous slab of butter to almost anything will make it taste fantastic. Our job here is to fill the flavor vacuum with something other than saturated fat. In this race, the humble lemon is in pole position: Lemon juice is a remarkable flavor enhancer, capable of lending goodness to countless slow-cooked savory dishes. Roasted garlic is similarly delicious. You’ll discover that plenty of the recipes in this book depend on the “fantastic five”—lime juice, soy sauce, fresh ginger, garlic, and Asian fish sauce—which deliver mighty bursts of flavor with the merest suggestion of calories. Herbs and spices also feature heavily in fast day cooking. Cumin seeds, cardamom pods, sweet Spanish papri…