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 each day. With this in brain, we commissioned strong housework author, Carolyn Humphries, to plot a healthy dietweight-reduction plan, which got rid of the damaging fats and salt with out elimination the entire favorite 'sinful' meals besides. right here, Carolyn explains the future health matters after which, in a seven-day recipe programme, exhibits readers how they could switch their consuming conduct with out sacrificing solid, relaxing, pleasant foodstuff.
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Additional resources for 7-Day Low Fat/Low Salt Diet Plan
Purée in a blender or food processor with the basil and return to the saucepan. Heat through. Serve straight away. Mediterranean Tuna Soup Serves 4 • Fairly High Fibre • 100 calories per serving 300 ml/½ pt/1¼ cups Stock Pot 400g/14 oz/1 large can of chopped tomatoes 1 small red (bell) pepper, grated 185 g/6½ oz/1 small can of tuna in water Freshly ground black pepper 15 ml/1 tbsp chopped parsley 15 ml/1 tbsp chopped basil Put all the ingredients in a saucepan, reserving half the herbs for garnish.
Add the beef strips and stir-fry for 3 minutes. Add the onions, pepper and carrots and stir-fry for a further 3 minutes. Add the cucumber, beansprouts and garlic and stir-fry for 1 minute. Add the noodles and the remaining ingredients. Toss well, cover and cook for 2–3 minutes. Spoon into bowls and serve piping hot. Mushroom-stuffed Chicken Parcels Serves 4 • Low Fibre • 350 calories per serving 4 skinless chicken breasts 100 g/4 oz button mushrooms, finely chopped 60 ml/4 tbsp low-fat soft cheese 15 ml/1 tbsp chopped tarragon Freshly ground black pepper Scalloped Potatoes and carrots, to serve Make a deep slit in the side of each chicken breast to form a pocket.
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. Turn into a flameproof serving dish. Top with the potato and fluff up with a fork. Brown under a preheated grill (broiler). Serve piping hot with a green vegetable. 5 ml/½ tsp dried oregano 1 slice of lemon 1 bay leaf 350 g/12 oz spaghetti 30 ml/2 tbsp grated Parmesan cheese Mixed Leaf Salad and Non-oil Vinaigrette, to serve Put the beef, onion, carrot and garlic in a saucepan and cook over a moderate heat, stirring, for about 5 minutes until the meat is browned and all the grains are separate.