Eight fasting days until Christmas and mind the Gravity

Wow, yes it's got George Clooney in it, in 3D and yes it's Orange Wednesday and yes the credits last half an hour even though the film only has two actors in it.

But what you have to know is Sandra Bullock is fantastic and so is her body and SHE IS 49! So carry on with the diet and you too could have a body... worth maintaining. The old man took me out to see George, how kind is that? My body is nothing like Sandra's but I have lost a stone in weight and today's another fast day so...

And if we can't have the stars and you want a bit of inspiration to keep on keeping on the fast, try buying a rainbow of vegetables, that way you will be getting all the vitamins you require. This recipe has a lot of colours in it!

One-tray baked cod provençal

SERVES 2
Calories per serving: 247
Preparation time: 10 minutes
Cooking time: 20 minutes

1 red pepper, deseeded and cut into wedges 30 cals
1 yellow pepper, deseeded and cut into wedges 30 cals
1 courgette, thickly sliced 34 cals
1 red onion, peeled and sliced 38 cals
1-cal cooking spray
salt and pepper
2 x 150g cod fillets, skin removed 288 cals
100g cherry tomatoes 20 cals
30g drained and rinsed pitted black olives 40 cals
zest and juice of 1⁄2 lemon 9 cals
1 tbsp fresh oregano or thyme leaves 5 cals

● Preheat the oven to 200C/400F/gas mark 6. Place the chopped peppers, courgette and onion in a shallow baking dish. Spray with a little 1-cal cooking spray, season well with salt and pepper and roast for 10 minutes.
● Place the cod fillets on top (halve them if you wish), season and spray with 1-cal cooking spray.
● Scatter the tomatoes, olives and lemon zest around the fish, and squeeze over the lemon juice. Sprinkle with the herbs, season again, and bake for 8-10 minutes, until the cod has just turned a denser white colour (this shows it’s cooked). Serve immediately.




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