If you’ve followed my blog recently, you will know that I’ve started the Almased diet last week. I’m currently giving the figure plan, which is the two week programme, a trial to simply to see, if it works for me before I commit to it for longer, but I have finished the first three days now and let me be honest: I didn’t think I would.
Before starting with Almased, I did not think that I would be able to cope with three meal replacement drinks and just water for three days, but the shakes, albeit disgusting, really fill you up. I wasn’t hungry once and surprisingly, I didn’t think “Hey, I’m bored, let’s eat something” either. So yes, that’s that.
Now, that I’ve finished the initial phase where the body’s system is meant to reset itself, I’ve entered the reduction phase which allows me to have one meal in between two drinks, e.g. a low-carbohydrate meal at lunchtime. You can swap it around and have it in the evening, but lunchtime works for me as Amy is at kindergarten anyway.
My first meal yesterday (turkey steak with mushrooms and hash browns) was with my mum and sister who are also following the plan and today, I’ve cooked my own meal vegetarian stuffed peppers, which were so nice that I thought I’d share the recipe with you, no matter if you follow the Almased diet or not as I think they’ll make a lovely lunch option for everyone.
Vegetarian Stuffed Peppers with feta cheese and mushrooms (for 1 person)
half a zucchini
1tbsp olive oil
100g feta cheese
salt & pepper
1. Half your peppers, remove seeds and blanch for 5 minutes in boiling water
2. Dice onions, mushrooms and zucchini and fry in olive oil for about 5 minutes
3. Roughly chop your feta cheese and mix with your onions, mushrooms and zucchini. Season with salt, pepper and soy sauce.
4. Fill peppers with the mix and back in the oven for about 20 minutes at 180 degrees.
5. Serve with rice or, if you’re following the Almased diet with rye bread.