The 5:2 Cookbook: Updated with new guidelines for 800 calories a day

Dowden, Angela

ISBN 10: 1846015677 / ISBN 13: 9781846015670

Editore: Spruce, 2017

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Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover. Grubby book may have mild dirt or some staining, mostly on the edges of pages.

Codice articolo CHL4626752

Dati bibliografici

• Titolo: The 5:2 Cookbook: Updated with new guidelines for 800 calories a day
• Editore: Spruce
• Data di pubblicazione: 2017
• Lingua: Inglese
• ISBN 10: 1846015677
• ISBN 13: 9781846015670
• Rilegatura: Paperback
• Condizione: Used; Good

Descrizione articolo

Riassunto

The 5:2 diet is now firmly established as a highly effective and popular way to lose weight. It allows you to change your life for the better by dieting for just 2 days a week. You will live longer, lose weight and feel great by reducing your calorie intake for a limited period each week. The rest of the time you can eat normally, dine out and even have treats.

New research now suggests that sticking to 800 calories a day - rather than the 500-600 calories previously recommended - can help people lose weight successfully.

But what to eat on a fasting day? Bored with omelettes or ham salads? Want something quick and easy but don't know what? Look no further. With over 100 calorie-counted recipes specially designed for anyone who is fasting, it couldn't be easier to put the 5:2 diet into practice. All the recipes are delicious, so fasting need not be a chore.

Includes: 4-week fast day meal planner; calorie counter; 15 ideas for 150 calorie snacks; 50 ideas for 100 calorie snacks; 50 ideas for 50 calorie snacks; 10 ideas for guilt-free snacks, plus tips and techniques on mastering portion control, good nutrition, and keeping up your 5:2 eating plan for life.

Informazioni sull?autore

Angela has a degree in Food Science from Nottingham University and has worked in the food industry for eight years as a nutritionist. For the last 15 years she has also worked as a journalist, writing for everybody from the World Cancer Research Fund to Closer magazine, covering everything from energy density and the fat content of minced beef to the latest celebrity diet. In 2012 she was awarded Nutrition and Health Writer/ Broadcaster of the Year. Her nutrition philosophy is fat-free and pragmatic; she loves food and doesn't do lectures on lentils (although she thinks they're lovely too!).