Welcome anita82 🙂 it sounds like you have everything you need for fasting!
In my first week (and I’m only 2 weeks in) I cooked up a veggie soup (I looked up the calories for 100gm of each veggie on fatsecret.com) I used 200gm of chopped tomatoes and vegetable stock as a base and added onion, broccoli, celery, carrot, mushrooms, spinach & cauliflower and lots of spices and then zapped it in the blender. It was 250 cal all up and I got 3 x 400ml out of it, so about 80 calories per serve. I have that for lunch and find it really satisfying. For breakfast I have a boiled egg, and then take another hard-boiled egg to have whenever I next get REALLY hungry, usually about 11 am/noon, and I have the soup about 3 pm. I also cooked up a big vegetable curry using tomatoes as a base and similar veggies to the soup, but also added aubergine as it bulks up with the sauce and is filling. I added 100gm chick peas to the curry and it did for 2 meals at 125 cal per serve. For snacks I have half an apple and 10gm almonds, and that is about 500 calls all up.
Good luck with the fast, and feel free to join the thread I think is called Starting today (I can’t ‘see’ if from here 🙂 which has a lot of other newbies.
~Ensitu~

Hi Anita,

No problem – but this is definitely a ‘fast’ curry, and not one of my usual curries, which starts with sautéing onions and garlic in lots of oil and often includes a generous helping of coconut cream… 🙂

200gm Aubergine 30
50gm Onion 21
100gm Cauliflower 25
100gm Broccoli 36
200gm Celery 28
50gm Chick Peas 60
200gm Canned Tomatoes 36

TOTAL 236 calories (approx.)

Put the chopped tomatoes into a non-stick pan and add cumin powder, coriander powder and chilli powder (I use at least a tablespoon of the first 2, and a teaspoon of the chill). When it’s mixed and heated through, add the chopped up veggies, cover and cook for 10-15 minutes or until they’re cooked to your preference (I like them not too soggy). I found I needed to add vegetable stock as they cooked, as the aubergine in particular swells up and needs additional moisture but the stock I use has negligible calories.
It made enough for 2 meals, and I add a dollop of natural yogurt (greek-style 3.5gm fat) as it makes it creamier and for added ‘mouth-feel’ and that takes it to about 125 calories per serve.
Good luck!
~Ensitu~

Thanks for the curry recipe, it is just what I need as I am having visitors on Monday and I want a low calorie option for me and as a side dish for them. Monday is my fasting day and I want to try and keep as near to the 500 calories as I can.