By Carolyn Humphries
Imagine you've been instructed 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 sturdy home tasks author, Carolyn Humphries, to plot a healthy dietweight-reduction plan, which got rid of the dangerous fats and salt with no removal the entire favorite 'sinful' meals besides. right here, Carolyn explains the healthiness matters after which, in a seven-day recipe programme, exhibits readers how they could switch their consuming behavior with no sacrificing strong, stress-free, enjoyable nutrients.
Read or Download 7-Day Low Fat/Low Salt Diet Plan PDF
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Extra info for 7-Day Low Fat/Low Salt Diet Plan
Mix the cottage cheese with the ginger and pile into the centres. Top each with a good grinding of black pepper and chill, if time allows, before serving. 5 ml/½ tsp ground coriander (cilantro) Freshly ground black pepper 45 ml/3 tbsp skimmed milk Trim off about 5 cm/2 in of the thick woody ends of the asparagus stalks and tie the spears in two bundles. Bring a deep saucepan of water to the boil and add the lemon juice. Stand the bundles in the pan and cover with a lid (or foil, if the pan is not deep enough).
Add the peas and enough water or stock to just cover the ingredients. Bring to the boil. Stir in a few drops of gravy browning, a good grinding of pepper, the Worcestershire sauce and herbs. Part-cover and simmer very gently for 45 minutes until tender and well flavoured. Meanwhile, cut the potatoes into fairly small pieces and boil in a saucepan of water until tender. Drain and mash well with the milk. Blend the flour with a little water and stir into the meat mixture. Bring back to the boil and cook for 2 minutes, stirring, until thickened.
Pour any remaining mushroom liquid into the frying pan. Stir in the wine and tomato purée. Season with the sugar and more pepper. Bring to the boil, stirring until thickened. Spoon over the steaks and add sprigs of parsley to garnish. Serve with new potatoes and mangetout. Steak Diane Serves 4 • Low Fibre • 350 calories per serving 4 thin tenderised minute or top-rump steaks, about 150 g/5 oz each 10 ml/2 tsp lemon juice 10 g/¼ oz/2 tsp low-fat sunflower or olive oil spread 1 onion, very finely chopped or grated 30 ml/2 tbsp chopped parsley 30 ml/2 tbsp Worcestershire sauce 5 ml/1 tsp pickled green peppercorns Extra-fluffed Mashed Potatoes and French (green) beans, to serve Rub the steaks with the lemon juice.