Download 7-Day Low Fat/Low Salt Diet Plan by Carolyn Humphries PDF

By Carolyn Humphries

Imagine you've been advised that such a lot of of your favorite dishes at the moment are 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 on a daily basis. With this in brain, we commissioned sturdy housework author, Carolyn Humphries, to plan a diet regime, which got rid of the damaging fats and salt with out removal the entire favorite 'sinful' meals in addition. right here, Carolyn explains the health and wellbeing matters after which, in a seven-day recipe programme, exhibits readers how they could switch their consuming conduct with out sacrificing strong, relaxing, fulfilling meals.

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Extra resources for 7-Day Low Fat/Low Salt Diet Plan

Example text

Spoon off any fat, but leave the juices. Add the tomatoes, purée, wine, lots of pepper, the oregano, lemon and bay leaf. Bring to the boil, stirring. Part-cover, reduce the heat and simmer gently for 30 minutes until tender and the meat is bathed in a rich sauce. Remove the lemon and the bay leaf. Meanwhile, cook the spaghetti in boiling, unsalted water according to the packet directions. Drain. Pile the spaghetti on to warm plates. Top with the Bolognese sauce and sprinkle with the Parmesan before serving with a Mixed Leaf Salad and Non-oil Vinaigrette.

5 ml/½ tsp dried basil Green (spinach) tagliatelle, to serve Purée the sweetcorn in a blender or food processor. Season with pepper. Place the chicken breasts one at a time in a plastic bag and flatten with a rolling pin or meat tenderiser. Cut out the thick central base of the stalk on each cabbage leaf in a ‘V’-shape. Blanch the leaves in boiling water for 3 minutes. Drain, rinse with cold water and drain again. Lay the leaves on a board. Place the chicken on the cabbage leaves. Spread the sweetcorn over the surfaces of the chicken.

Re-cover tightly, reduce the heat and cook gently for 10 minutes until the rice is tender and has absorbed the liquid. Add the remaining ingredients and toss gently to break up the fish. Pile on to warm plates and garnish with lemon wedges and parsley sprigs. Baked Mushroom-stuffed Tomatoes Serves 4 • Fairly High Fibre • 150 calories per serving Prepare the night before, then just cook before breakfast 4 beefsteak tomatoes 100 g/4 oz mushrooms 1 slice of wholemeal bread 1 large sprig of parsley 10 ml/2 tsp Worcestershire sauce 1 egg Freshly ground black pepper Small sprigs of parsley, to garnish Cut a slice off the rounded end of each tomato.

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