5:2 diet - what I eat

I have been following the 5:2 diet for 6 weeks now and lost 9 lbs altogether which I am really pleased with. As a food blogger, I eat out A LOT. The 5:2 diet is perfect for people like me who love their food as it means I never have to say no to anything. I am happy to have finally found a lifestyle choice that works for me and fits into my life.

The basics of the 5:2 diet are that you eat 'normally' for 5 days of the week and don't count calories but for 2 days of the week you restrict your diet to just 500 kcals. At first I found this fairly challenging but after doing some research and discovering that there are lots of interesting and varied salad recipes out there, I have gradually found it a lot easier. I will generally enjoy a 200 kcal meal for lunch (salad or soup) and then a 300 kcal meal for dinner (salad, soup or a small jacket potato).

Restricting your calorie intake doesn't mean you have to be boring with your food choices. Today I thought I would share one of my favourite salad recipes.

Duck and Orange Salad

Serves 4 - 350 kcals per serving

Ingredients

2 small duck breasts

4 tangerines, peeled

1 tbsp olive oil

1 large garlic glove, finely chopped

1 bag of Florette salad (I like Lambs lettuce and Ruby Chard)

90g seeded baguette torn into small pieces

For the rub

1/2 tsp pink peppercorns

1/2 tsp ground nutmeg

For the dressing

Juice of 2 tangerines

2 tsp dijon mustard

1/2 tsp runny honey

2 tbsp red wine vinegar

2 tbsp olive oil

Method

1 - Grind the peppercorns and nutmeg together in a pestle and mortar to make the rub and then press the spices onto the duck breasts until they are covered.

2 - To render the fat from the duck, put the breasts skin side down into a cold pan and bring up to a medium heat. Fry for approximately 8 minutes on either side (longer if you prefer your duck to be well done).

3 - Whilst the duck is cooking, break the tangerines into segments and put to one side. To make the dressing boil the tangerine juice for 5 minutes then add the other ingredients and stir well. (Don't be alarmed that there isn't much dressing - a little goes a long way)

4 - When the duck is done, remove from the pan and wrap in foil as it rests. Discard the duck fat from the pan and add the pieces of bread with a tablespoon of olive oil. Fry for 3-4 minutes and then add the garlic and cook for another minute or so. 

5 - Remove the duck from the foil and season. Cut into slim slices and toss with the salad leaves and warm dressing in a big bowl. Add the tangerine slices and garlic croutons and divide between 4 plates. Serve warm.

Salad's don't have to be boring! This is definitely one of my favourite low calorie dinner recipes.

This post was written in collaboration with Florette Salad.

Follow North East Family Fun on Facebook, Twitter, Instagram and Bloglovin