Breaking Your Fast

Recipes to set you up for success

If you’re fasting, it doesn’t mean that your meals have to be boring. Starting your eating window off right, with delicious, healthy recipes can ensure you kick off with a bang and keep a well-balanced meal plan throughout the day.

Here are a few of our favourite recipes to help ease you into your eating window.

Easy Omelette

Serves 4

Ingredients

• 8 eggs
• Olive oil, to sauté filling
• 1/3 cup filling per person (brie & ham, cheddar & sautéed shallots or onions, mozzarella & rocket)
• 8 tsp butter
• Salt and pepper

1. Beat eggs with ¼ cup water and salt and pepper. Sauté ingredients for omelette filling, if necessary.
2. Melt 2 tsp butter in a small non-stick pan over medium-high heat. Slowly pour in a quarter of the beaten eggs and tilt pan until it completely covers the surface. Use a wooden spoon to move uncooked egg from the edges to the centre, and cook until the edges are set but the middle is still runny.
3. Sprinkle filling down the centre of the omelette. Use a spatula to fold one-third of the omelette toward the centre. Hold the pan over a plate and gently roll the omelette out of the pan, folding the other edge into the centre as you do so.
4. Repeat to make three more filled omelettes. Serve immediately.

Coconut Pancakes

Serves 4

Ingredients

• 2 tbsp coconut oil (plus more for cooking)
• 6 eggs
• 1 cup coconut milk
• 1 tsp pure vanilla extract
• ½ cup coconut flour
• 1 tsp baking soda
• Salt

1. Melt coconut oil and cool to room temperature. Whisk eggs vigorously until combined.
2. In a bowl, stir melted coconut oil, milk, and vanilla into beaten eggs. Sift in flour and baking soda, add a pinch of salt. If batter seems too thick, add more milk (about 1 tbsp at a time).
3. Heat a pan over medium-high heat. Add about 1 tsp coconut oil, then ladle in three small pancakes so they won’t break when flipped.
4. Cook 2–3 minutes until fragrant and browned, then flip and cook another 2 minutes.
5. Serve immediately; berries and cream make a lovely addition.

Burrata, Asparagus and Radish Salad with Lime Vinaigrette

Serves 4

Salad

• 1 bunch asparagus
• 8 radishes
• 1 cucumber
• 225 g burrata

Lime vinaigrette

• 1 lime (zest and juice)
• 6 tbsp olive oil
• 1 tbsp white wine vinegar
• Salt and pepper

1. Shave asparagus into thin slices; slice radishes and cucumber as thinly as possible. Tear burrata into chunks. Zest and juice lime for the vinaigrette.
2. Arrange asparagus, radishes, and cucumber on four plates; nestle burrata among the vegetables.
3. Whisk lime zest, lime juice, olive oil, and vinegar in a small bowl. Season with salt and pepper, drizzle over salad, and serve.

Poached Salmon with Lime-Dill Mayonnaise

Serves 4

Ingredients

• 1 lime (zest and juice)
• 1 bunch chives, minced
• 2 sprigs fresh dill, minced
• 1 shallot, minced
• ½ cup white wine
• 1 bay leaf
• 4 salmon fillets
• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• Salt and pepper

1. In a wide, high-sided pan, combine 3 cups water, white wine, shallot, bay leaf, and 1 tsp salt. Bring to a boil, reduce slightly for 5 minutes, then remove from heat.
2. Gently lower salmon fillets into the liquid, cover, and let poach as it cools. Check after 15 minutes—salmon should be deep pink in the centre. If needed, poach 5 minutes longer.
3. Transfer salmon to a platter to rest for 5 minutes; pat dry. (Cover and refrigerate for up to 3 days if not serving immediately.)
4. Meanwhile, mix mayonnaise with lime zest, lime juice, chives, dill, and mustard. Season with salt and pepper.
5. Serve salmon at room temperature, topping each fillet with a dollop of lime-dill mayonnaise.