Last week, SuperFastDiet and our brand-spanking new book was featured in The Canberra Times! A few of our favourite fresh, never before seen recipes were featured, so have a read to get some inspiration for some easy, delicious and low-cal recipes to keep you inspired! Here we have featured our gorgeous and colourful breaky frittata.
SuperFastDiet: dieting done differently
After years of yo-yo dieting, Australian women Victoria Black and Gen Davidson lost 40 kg between them using the intermittent fasting methods described in their new book SuperFastDiet. What’s more, they have kept the weight off.
Determined to help others do the same, Victoria and Gen created the world’s first and now largest online fasting program. In the process, they’ve built a supportive and fun community of SuperFast enthusiasts (some of whom have lost more than 30 kg). Here are some delicious recipes and check out the website at superfastdiet.com.
Chorizo fritt-ta-ta! with avo toast
We know your eyes are popping out of your head like a Looney Tunes cartoon character right now, but before you run off to the kitchen to make this ‘I can’t believe it’s only 338 cals a serve’ master-feast, av-a-go at the calorie boosters below. One word for you, readers: haloumi. To make this vegetarian, swap the chorizo for 200g sliced mushrooms.
125g cured chorizo, finely chopped
250g cherry tomatoes, halved
1 bunch English spinach, leaves picked and torn
6 large eggs, whisked
4 spring onions, sliced
30g haloumi, finely chopped
1/2 medium avocado
2 tsp white wine vinegar
2 wholemeal sandwich thins, split, toasted and halved
1 lemon, cut into wedges
1. Heat a large non-stick ovenproof frying pan over medium heat. Add the chorizo and cook, stirring occasionally, for 10 minutes or until golden and the oil starts to be released. Add the tomato and spinach and cook, stirring, for 2 minutes or until the spinach has wilted. Pour over the egg. Reduce the heat to medium-low and cook, untouched, for 8 minutes or until the egg has set but the top is still a little moist.
2. Meanwhile, preheat the oven grill to high.
3. Sprinkle the spring onion over the frittata, then scatter on the haloumi. Put the pan under the grill and cook for a further 5-7 minutes or until the top is set, puffed and golden. Remove and allow to rest for 5 minutes.
4. Mash the avocado and vinegar together and season to taste. Spread the avocado over the sandwich thins and divide among four plates. Serve the avocado toast with the frittata and lemon wedges.
Calorie boosters per serve: 5g toasted slivered almonds = 30 cals; 30g haloumi = 101 cals; 1 slice flaxseed bread = 130 cals.
Calorie savers: Use 3 large eggs and 3 egg whites
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