I can’t quite believe I’m now towards the end of Week 7 of Dr Moseley’s Fast Diet. It really doesn’t feel like a diet but a way of life (I know everyone says that, but this really DOES feel so easy) and the results are as fast as the name suggests. I don’t weigh myself but I go on my clothes and I managed to pour myself into a UK size 10 Topshop dress (with a zip so not stretchy) last Saturday night (see evidence above) so you know, booty shake Beyonce style and all that. Whoop, whoop!
My baby is 5 months old so I’m patting myself on the back, or my tight ass (hehe). Seriously though, I only started light exercise when he was 3 months old, running at 4 and this diet has really helped me to properly kickstart shifting the baby weight. It took me 14 months to get my body back after my first child, Oliver so I’m happy I felt well enough to start on a diet this early.
My tranquil elective birth, all the support I have with my family and the fact I won’t let myself feel overwhelmed with pressure to lose, has helped me to do just that. I do have another stone (or maybe 10 pounds) to go to get back into my pre Alexander skinny jeans but I’m feeling more confident and better about my booty again!
This diet feels simple, low maintenance and most importantly GOOD FOR YOU. The health benefits are so appealing (it helps prevent diabetes, cancer and heart disease which far outweighs cosmetic concerns) and the the fact I’m doing it with my Mum is a huge help as we spur each other on. Nothing like collective hungriness to keep you on the straight and narrow! She too is losing weight and feeling good about herself after various diet attempts over the years!
Other happy side effects include stronger, shinier hair, brighter complexions and longer nails. It really is that fabulous. I also think these visible results along with the weight loss keep me motivated and strong on fast days which are not always easy (especially if you are watching the clock) but totally bearable. I also tend to not fast consecutively so knowing I can eat normally tomorrow keeps me going.
I do think once you do the diet for a few weeks, you get used to it and the fact hunger comes in waves and doesn’t stay all day, and you actually feel energised on fast days, helps enormously.
On a typical fast day, I eat about 700 calories (not the 500 recommended), finding Mondays and Fridays the easiest days to fast, post and pre weekend chomping (last weekend consisted of rhubarb and apple crumble and Easter eggs after dinner so you can treat yourself) although Moseley does recommend not overcompensating on non fast days so generally being sensible, for the most weight loss.
This is how I eat on a fast day:
A late breakfast is a must for me so the day doesn’t feel too long and I always eat something filling such as porridge with seeds or egg whites and an oat cake followed by an apple at about 11am. I fill up on vegetable soup at about 3pm and have a chicken breast or salmon with salad for dinner. I never go to bed hungry though and will eat rough oatcakes and fruit before I sleep and I don’t count milk in my tea. Yes, others on the regime are super vigilant to the cals (I am their leader, they are not mine) but this works for me and the fact I’m up in the night with the baby means 7-800 cals are easier for me than 500…and it seems to be working well.
Here is a brilliantly healthy minestrone soup from my Auntie, Loulla Astin, chef and restaurateur of award winning taverna in Manchester, Kosmos, which I cook up on fast days (you can add seasonal veg too). Enjoy!
2-3 tbsp olive oil
1 large onion, chopped
2 gloves garlic, chopped
2 large carrots, diced
2 stick celery, diced
1 large courgette, diced
1 large potato, diced
100g (4oz) green beans, Sliced
100g (4oz) green cabbage, shredded
1x 200g can chopped tomatoes
1 tbsp tomato puree
1.5 lit (2.1/2 pint) vegetable or chicken stock made with 2 stock cubes
50g (2oz) garden peas
1x 300g can cannellini beans, drained and rinsed
Freshly ground black pepper and salt
Heat the oil in a large pot and cook the onion for 2-3 minutes over a medium heat. Add garlic, carrots and celery and cook for 2-3 minutes then add the rest of the vegetables apart from the peas and cannellini beans. Mix in the tomatoes and tomato puree cook for few minutes then add the hot stock, season and bring to the boil. Cover and simmer for 20 minutes or until the vegetables are tender, then add the cannellini beans and garden peas and cook for 10 minutes more. If the soup is thick, add more stock to thin it out, taste and adjust seasoning then sprinkle over some chopped parsley. Delicious.