So much has been learned over the past couple of weeks as I continue to take Alternate (aka Intermittent) Day Eating for a test drive. I have purposely replaced “Eating” for the word “Diet.” I don’t care for what the word “diet” symbolizes in the American culture. Scientifically speaking, I like the idea of tricking your metabolism and keeping it guessing as to how much it should burn or conserve. Low calorie days became easier each time, and I am having fun learning how much volume of food I can get for the least amount of calories. Yes, I realize that there are few people who have “fun” playing around with calorie intake. Be careful, Diary…I wouldn’t want you to be judgey of my nerdy nature.
So, here are a few lessons learned on my journey thus far…
Lesson #1: If I am going to be successful on a low calorie day (goal is 500 or less), I can’t have my first meal until 1pm. Prior to 1pm, I have coffee with 1/4 cup of milk and water with chia seed. I found this out when I attempted a protein packed breakfast at 6:30 am and ended up starving all day.
Lesson #2: Testing out what works for you and what doesn’t, is essential to success. My friend Jennifer eats a late morning breakfast and that works for her. Everyone is different and everyone will find what works if given enough trials and time.
Lesson #3: The 5:2 system currently works for my lifestyle. Five days out of the week I eat according to my normal calorie intake and pattern for meals and snacks. Two days a week I have a goal of 500 calories or less and I eat between 1:00 pm and 7:00 pm.
The motto that gets me through tough moments? I can do anything for a day…it’s just one day. This fits perfectly into my new life philosophy of truly taking one day at time and enjoying the journey without obsessing on the destination.
Cauliflower Fried Rice
2 cups Cauliflower Rice*
2/3 cups Frozen Mixed Vegetables (peas, carrots, corn, green beans)
2 Eggs (1 whole egg, 1 egg white)
Black Pepper to taste (optional)
1/2 teaspoon Hoisin Sauce
1/2 tablespoon Less Sodium Soy Sauce
1/8 teaspoon Red Pepper Flakes
1/2 tablespoon water
In a medium skillet, over medium-high heat, add cauliflower rice*and frozen vegetables; stir-fry for 5-6 minutes or until vegetables are heated through. Mix together ingredients for the sauce and add to the skillet; stir-fry another 1-2 minutes. Turn heat down to medium-low and add 1 whole egg and 1 egg white over the cauliflower rice and vegetable mix and sprinkle with black pepper; stir-fry another 1-2 minutes and serve warm sprinkled with chopped green onions. Recipe makes 1 serving and provides approximately 225 calories.
*Cauliflower rice prep: Place ~1 1/2 cups cauliflower florets in a mini food processor (I use Black & Decker’s Mini Prep Food Processor) to make approximately 2 cups of cauliflower rice. Pulse several times until cauliflower resembles rice.