By Carolyn Humphries
Imagine you've been advised that such a lot of of your favorite dishes are actually off-limits: chocolate, cake, roast potatoes, or no matter what. good, that is the prospect that medical professionals deal out to expanding numbers of sufferers each day. With this in brain, we commissioned reliable house responsibilities author, Carolyn Humphries, to plan a healthy eating plan, which got rid of the damaging fats and salt with no removal all of the favorite 'sinful' meals in addition. the following, Carolyn explains the well-being concerns after which, in a seven-day recipe programme, indicates readers how they could switch their consuming behavior with out sacrificing sturdy, relaxing, gratifying nutrition.
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Additional info for 7-Day Low Fat/Low Salt Diet Plan
Spoon into warm bowls. Sprinkle with parsley and arrange the toast triangles round the edge. English Summer Muffins Makes 6 • Some Fibre • 250 calories per serving To serve these freshly cooked for breakfast, prepare to step 7, then store in the fridge overnight ready to cook in the morning. They also reheat well in a microwave, allowing about 20 seconds per muffin. 100 g/4 oz/1 cup strong plain (bread) flour 75 g/3 oz/¾ cup plain (all-purpose) flour 10 ml/2 tsp easy-blend dried yeast 5 ml/1 tsp low-fat sunflower or olive oil spread, plus a very little for greasing 60 ml/4 tbsp skimmed milk About 60 ml/4 tbsp hand-hot water Cornflour (cornstarch) for dusting 90 ml/6 tbsp low-fat fromage frais 60 ml/4 tbsp reduced-sugar strawberry jam Sift the flours into a bowl and stir in the yeast.
Use a little to grease four individual gratin or other shallow ovenproof dishes. Add the onion to the remaining melted spread and fry (sauté) for 2 minutes, stirring. Add the mushrooms and cook for a further 2 minutes. Season well with the oregano and pepper. Spoon into the prepared dishes and sprinkle with the cheese. Beat the eggs and milk together and pour over the cheese. Bake in a preheated oven at 190ºC/375ºF/gas mark 5 for about 30 minutes until golden and set. Serve hot sprinkled with the chopped parsley.
Cover and cook gently for 15 minutes until soft. Stir in the tomato purée and season with pepper. Meanwhile, melt the spread in a non-stick frying pan (skillet) and fry (sauté) the steaks until cooked to your liking. Transfer to warm plates and spoon the pepper mixture on top. Serve hot with Seeded Noodles and a Mixed Leaf Salad. Beef and Vegetable Curry Serves 4 • Some Fibre • 450 calories per serving 450 g/1 lb lean braising steak, trimmed of all fat and cubed 30 ml/2 tbsp plain (all-purpose) flour 30 ml/2 tbsp curry powder Freshly ground black pepper 30 ml/2 tbsp tomato purée (paste) 450 ml/¾ pt/2 cups Stock Pot or water 1 onion, chopped 2 carrots, thinly sliced 100 g/4 oz French (green) beans, cut into thirds 2 potatoes, scrubbed and cut into chunks � small cauliflower, cut into florets Lemon wedges and a little chopped coriander (cilantro), to garnish Plain boiled rice and mango chutney to serve Toss the meat in the flour and curry powder.
7-Day Low Fat/Low Salt Diet Plan by Carolyn Humphries