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 on a daily basis. With this in brain, we commissioned strong housework author, Carolyn Humphries, to plot a healthy dietweight-reduction plan, which got rid of the dangerous fats and salt with no elimination the entire favorite 'sinful' meals besides. right here, Carolyn explains the health and wellbeing concerns after which, in a seven-day recipe programme, exhibits readers how they could switch their consuming behavior with out sacrificing strong, relaxing, fulfilling meals.
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Additional resources for 7-Day Low Fat/Low Salt Diet Plan
Ladle into warm bowls and serve hot. Red Lentil and Tomato Soup with Basil Serves 6 • Fairly High Fibre • 150 calories per serving 175 /6 oz/1 cup split red lentils 900 ml/1½ pts/3¾ cups water 1 leek, finely chopped 3 large carrots, finely chopped 1 garlic clove, crushed 400 g/14 oz/1 large can of chopped tomatoes 15 ml/1 tbsp tomato purée (paste) 150 ml/¼ pt/2/3 cup dry white wine Freshly ground black pepper 30 ml/2 tbsp finely chopped basil Put all the ingredients except the basil in a large saucepan.
In this age of highly processed convenience foods and takeaways, most of us consume far too much salt. It is strongly recommended that we should have no more than four grams of salt a day – that’s about three-quarters of a teaspoon! Salt occurs naturally in our food and there is absolutely no benefit in adding it. Even if you don’t use it at the table, and only very sparingly in cooking, you are probably taking in far more than you think, as it is added to a vast number of products and not just the salty things like potato crisps (chips) or stock cubes.
Fold over the paper and twist and fold to seal the edges. Transfer to a baking (cookie) sheet. Bake in a preheated oven at 190ºC/375ºF/gas mark 5 for 30 minutes or until tender and cooked through. Carefully transfer to warm serving plates and slide out of the paper with the juices. Serve with Scalloped Potatoes and carrots. 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.