This is a great after fasting breakfast recipe!
If you’re in perimenopause fasting can be beneficial to help weight management, but it’s essential to start slow and find a balance that works for you. I recommend beginning with a 12 to 14-hour fasting window. For example, if you finish dinner by 7 PM, you would start breakfast at 9 AM. This window is easier to manage and helps prevent extreme hunger, which can lead to overeating.
This week we have a delicious recipe for a cooked breakfast that is quick and simple to prepare. Mushrooms with tomatoes and spinach are a healthy way to start your day! See the full recipe below or click the link here.
One key to successful fasting is to have your evening meal as long as possible before bedtime. Our bodies are best balanced hormonally when we haven’t eaten for at least two hours before sleep. This includes avoiding snacks and calorie-containing drinks.
Ingredients
A generous handful of each:
Mushrooms
Tomatoes
Spinach/Chard/Kale
Olive oil
Method
Heat a little olive oil in a pan and add the mushrooms.
Slice the tomatoes and put on a plate.
After a couple of minutes once the mushrooms are starting to change colour add the spinach/chard/kale and cook for a minute until the leaves have wilted.
Serve on top of the tomatoes.
If you like cooked tomatoes, then cook them in the same pan with the mushrooms.
Also makes a great side dish instead of a salad with pasta!
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