Stock Up The Freezer: Make these simple recipes in batches, and then freeze individual portions for fast days. This healthy recipe is featured in the freezable section of the new 5:2 Starter's Guide to The 2-Day Diet. The book provides a selection of over 100 tasty recipes to help you meet the daily 500 calorie allotment for the 2 days of intermittent fasting, as required by the 5:2 Diet.

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Read the full recipe after the video.

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Yield:
Serves 4 | Ready in 30 mins, plus cooking time
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400°F. Arrange eggplant and zucchini on parchment paper lined-baking sheets. Coat with nonstick cooking spray, and bake for 15-20 minutes. 

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  • In a nonstick sauté pan, cook 1 chopped shallot in 1 tbsp. water until softened. Add vegetarian crumble, and stir-fry for 2 minutes. Stir in mixed herbs, tomatoes, stock cube, and a tomato can full of water. Bring to a boil. Turn heat down, and simmer for 20 minutes.

  • Meanwhile, warm the milk with the 1 halved shallot and black pepper. After 5 minutes, remove the shallot. Mix cornstarch with 1/2 cup water, and stir into milk. Turn the heat up, and stir until thickened. Remove from heat, and mix in both cheeses. 

  • Divide the cooked meat between 4 foil containers or oven and freezer-proof dishes. (Or pour into 1 ovenproof dish if serving immediately). Top with the eggplant and zucchini, and pour over the white sauce; cool completely before freezing. Bake from frozen at 325°F for around 50 minutes. If cooking straight away, bake at 400°F, for 30 minutes.

Nutrition Facts

249 calories.
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