Tag Archives: dietitian

VEGETABLE SOUP

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Ingredients

  • 1 medium Sized Carrot
  • 1 small parsnip
  • ½ small turnip
  • 1 medium sized onion
  • 2 large celery stalks
  • 1 large leek
  • 25g/1oz butter
  • 900ml/1 ½ pints water
  • Optional chopped parsley

Preparation

  • Dice carrot, parsnip and turnip
  • Chop onion and celery
  • Cut leek into fine shreds
  • Melt butter in a saucepan
  • Add vegetables and cover pan
  • Fry very gently without browning, 7 minutes, shaking pan frequently
  • Pour in water and bring to boil.
  • Lower Heat. Cover pan and simmer gently for 1 hour.
  • Sprinkle with parsley and serve.
  • Serves 4
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GARLIC DUMPLINS

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Ingredients

  • 450g/1lb potatoes
  • Black pepper
  • 100g/4oz plain flour
  • 1 beaten egg
  • 4 cloves of finely chopped garlic
  • Chopped fresh parsley

Preparation

  • Peel the potatoes and cut into small cubes/
  • Cover with cold water, bring to boil and cook until soft.
  • Drain off water and put back over very low heat until potatoes are dry.
  • Pass the potatoes through a sieve, season and add flour.
  • Add the egg, garlic and parsley and stir in thoroughly till smooth.
  • Turn the mixture onto a floured board and knead.
  • Dust your hands with flour and roll into a long fat sausage. Cut into about 20 pieces and roll into balls.
  • Bring a large pan of water to the boil and carefully add the dumplings.
  • Simmer gently till they rise to the surface.
  • Remove ready for serving.

Crispy Baked Garlic Potato

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Ingredients

2 large baking potatoes
2 tbsp unsalted butter , melted
1/2 onion
Handful of chives chopped
2 garlic cloves thinly sliced
knob of butter
Lettuce

Method

Heat oven to 180C/fan 160C/gas 4.

Prick potatoes with a fork.

Place on a baking sheet and bake for one hour until skins are crisp and the potato is tender.

Place onions, chives and garlic in a saucepan and put on low heat for 5 minutes string occasionally.

Take potatoes out of oven and cut in half, scoop out potato flesh and put potato flesh in saucepan.

Cut potato skins into quarters, brush with melted butter. Put back in oven on 200C/fan 180C/gas 6 for 10 minutes or until crispy.

Add knob of butter to saucepan mash the potato with a potato masher and stir in onion, chives and garlic.

Serve mashed potato on bed of lettuce with crispy baked skin

Sprinkle with salt and black pepper to taste and garnish with side salad

Chicken wrapped in bacon

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Ingredients

2 skinless, boneless chicken breasts
100g goat’s cheese
1 tsp fresh thyme leaves, plus 2-3 sprigs
4 rashers streaky bacon
thinly sliced 2 courgettes
thinly sliced 1-2 tbsp olive oil
250g vine tomatoes , thinly sliced side salad

Method

Heat oven to 190C/fan 170C/gas 5.

Split the chicken breasts in half from one long side and open them out.

Season as required.

Put half of the goat’s cheese on each piece of chicken and sprinkle with the thyme leaves.

Fold the chicken over to enclose the cheese and wrap each one in two slices of the bacon.

Oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base.

Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs.

Sit the chicken on top.

Bake for 40 mins until the bacon is crisp and golden and the courgettes are tender.

Serve with healthy helping of side salad

Pumpkin Soup recipe

Ingredients

2 tablespoons olive oil
2 medium onions, sliced
2 medium carrots, cut into 1/4-inch-thick slices
1 tablespoon finely chopped peeled fresh ginger root
3 cups water
1-3/4 cups nonfat chicken broth
2 cups canned pumpkin
Pinch nutmeg
1/2 cup light sour cream

Method

Heat olive oil in a stockpot over medium heat until hot, but not smoking. Add onions, carrots, and ginger; cook until golden, stirring constantly. Stir in the water, chicken broth, pumpkin, and nutmeg. Reduce heat and simmer for about 5 minutes, stirring occasionally. Remove from heat.

Puree soup in a blender, carefully working with small batches at a time. Do not fill blender more than half way each time. Pour pureed soup into a soup tureen or back into stock pot. Season with salt and pepper if desired. Serve each bowl of soup with a dollop of sour cream, and sprinkle with additional nutmeg to garnish.

Apple and Spinach Salad Recipe

Ingredients

2 Tbsp fresh lime juice
2 Tbsp fresh orange juice
2 tsp Dijon mustard
2 tsp honey
1/4 tsp salt
freshly ground black pepper to taste
1/2 cup thinly sliced red onion
8 cups fresh baby spinach (about 8 ounces)
1 large apple, cored and thinly sliced
1/4 cup (1 ounce) crumbled blue cheese

Preparation
Combine juices, mustard, honey, salt and pepper in a small bowl and whisk together. Place onions and spinach in a large bowl. Add dressing and toss together. Top with blue cheese.

Zen´s Top 10 Diet Tips

Here is a list of my top 10 diet tips, these can be used with any diet, or even NO diet and just to enhance a healthy eating program.

All of our personalized diet clients from Zen-SLIM will benefit from these tips.

I use these in my consultations daily. Try them out and please let me know how they work or you…

1, Make an event of meal time.

This does´t mean black tie for breakfast, but it does mean leave your desk or place of work. Find a quiet place to enjoy your meal.

2, Sit down to eat.

This works on both a psychological level and physiological. Firstly, you will feel fuller and more like you have had a meal if you sit down. Secondly, your stomach needs blood to digest food, and your body simply does not have enough to stand up and digest food properly at the same time.

3, Eat slowly.

This again works on both levels, you will feel more like you had a meal if you eat slowly, and this brings us nicely to the next point…

4, Chew your food well.

Digestion starts in the mouth during chewing, missing or shortening this part of digestion can lead to food not being digested properly and this leads to the desire and need to eat more.

5, Enjoy your food.

Why would anyone eat food they don´t enjoy? The only answer I have ever had to that question is “because I´m on a diet”. We at Zen-SLIM believe in enjoying food, all our diets are personalized and we publish recipes regularly on our blog (http://zen-slim.org/) and Facebook page (http://www.facebook.com/pages/Zen-SLIM/213593802057694), free of charge for all to enjoy They will fit to most diet plans around today, check them out and give them a go. Also we know people are busier now more than ever and we understand that cooking takes time. Try to use the time you have, and prepare the best meals possible with the time you have. My family spends more time preparing and cooking food together than watching T.V. and we are closer because of this.

6, Get a plan and stick to it.

This is not an ad for our site, we do sell diet plans BUT we try to support anyone who is trying to lose weight. Find a plan you like, get it going and STICK TO IT! You don´t have to be on our plan to use our recipes, or to lose weight, BUT you do need a plan!

7, Don´t chase your meals away.

This is the biggest point my clients seem to have trouble with… breakfast is late then every meals is late, and maybe the last one is skipped or eaten way too late at night. This ties in with the previous point. Get up, eat breakfast and do the day, pushing breakfast away will cause a knock on effect that lasts all day.

8, Measure yourself, don´t weigh yourself.

This is my rule; weigh in once per month, measure as much as you like. Even when your weight fluctuates slightly your size will not. In my early years of doing this I used to allow clients to weigh in, so many times I had calls saying “I have gained 200 grams”, I have NEVER had a client tell me he has grown! (unless of course that is his goal). Measuring should be your record AND your goal. Set a dress size or waist size as a goal and you will reach this with minimum fuss and setbacks, GUARANTEED1

9, Do it for you!

Do it with your friends, a group or with anyone you feel will positively support you, BUT never forget its all about you! Friends and group members WILL fail, this is not your fault! Set personal goals and focus, it is always nice to have people in the same situation as you, but sometimes they support you negatively. Think about yourself, you deserve to be the way you want to be.

10, Be positive.

O.K, this one seems obvious, so be positive, follow these tips, and if your finding it hard, get support. I realize that there are many diets out there, and it can get confusing. Find a plan you like and try it, after all we all want to live well and be healthy forever. So where is the harm in trying them all?

We hope that this article has helped, we try to answer all questions sent to our email, even if you are not on our system. All our contact info is on our website (www.Zen-SLIM.com) and we love to hear about how you lost weight, OR to help you to do this.

The Zen-SLIM Questionnaire

I have been discussing the questionnaire quite a lot with Zen-SLIM clients this week, and so decided to write a short blog explaining how and why we use this system.

The questionnaire contains 73 questions, and they in turn are in 12 different sections. Each one of these sections corresponds to a system of the body i.e. digestion, energy, immunity, etc. (the system is highly secret and we can´t give out too many details, sorry).

From the results we devise the perfect diet for you to achieve your goals, and for right now. Most of what we try to achieve is synergy within the body, and from this balance, unstoppable gains.

Now I get asked two major questions when clients first read the questions; The first is “how do I know what is sometimes, and what is often?”, and the second is “for what time period am I answering the questions?”. The answer is the same for both questions, no answer is wrong. The test is subjective, symptoms are. With the Zen-SLIM system your biggest concerns are addressed first, as these are the symptoms you have assigned most importance to. This makes you feel amazing and in balance within the first seven days, once you feel this good, you never look back and you have perfect motivation and energy to succeed.

Our philosophy is, and has always been, to enjoy good food (to see some of our recipes, check out our recipe blog – zen-slim.org). We love the science of nutrition, but we love food more. Modern life has forced most of us into a food corner, with fast food and quick meals. Zen-SLIM has been designed to reeducate you to a state where you can “hear” what your body needs, after the full 3 month program you will never need to diet again! (some of our clients do, simply for a one month detox, nutritional check up or energy boost for spring / summer or holidays).

We are very proud of our system, and right now we have some very special personal clients who are making great progress with Ty2 Diabetes.

We have spent many years advising many medical groups and working with post surgical patients and rehabilitating athletes.

Zen-SLIM has been used with great success all over the world for all goals and all walks of life. The secret is in the questionnaire.

I hope you take the time to look over the questionnaire once again and think how many of those symptoms you have and how often.

Imagine how good it would feel to be able to answer “never” to all?

We look forward to serving you here at Zen-SLIM, and remember, we try to answer all emails, whether you on our system or not. We are committed to you losing weight.

Baked Apples

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Ingredients

  • 4 firm baking apples
  • 4 tbsp brown sugar
  • 1 tsp cinnamon
  • 45g chopped walnuts
  • 45g currants
  • 45g chopped figs
  • 1 tbsp butter
  • 180ml boiling water

Preparation

  • Wash the apples then dry them and using a sharp knife and a spoon cut and scoop out the cores to form a well about 3cm in diameter that drops down to within 1cm of the base of the fruit (leave the base whole).
  • Meanwhile, stir together the fruit and nuts in a bowl and add the sugar and cinnamon. Spoon this mixture into the wells you formed in the apples then transfer the fruit to a baking dish. Dot the top of each well with butter then pour the boiling water into the base of the baking dish. Transfer to an oven pre-heated to 190°C and bake for about 40 minutes, or until the apples are tender (but not too soft).
  • Remove from the oven then spoon a little of the sauce into the centers of the apples. Serve hot in dessert bowls and accompany with a scoop of vanilla ice cream.

LAMB AND MUSHROOM HOT POT

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Ingredients

  • 750G/1 Ib 8oz best end neck of lamb
  • 2 lambs’ kidneys
  • 250g/8oz onions
  • 75 g/3oz sliced mushrooms
  • Pepper
  • 150ml/ ¼ pint water
  • 25g/ 1oz butter, melted
  • Carrots
  • Peas

Preparation

  • Cut lamb into cutlets. Remove surplus fat.
  • Peel and core kidneys. Cut into slices.
  • Thinly slice onions
  • Cover base of 1litre/2 pint casserole dish.
  • Stand lamb on top
  • Cover with kidney and onions and add sliced mushrooms
  • Sprinkle with pepper
  • Pour in water.
  • Brush with butter
  • Cover dish with lid or aluminium foil
  • Cook in centre of moderate oven (180 C/350 F or Gas No 4) for 1 ¼ hours
  • Uncover and continue to cook for further 30 minutes
  • Chop carrots and steam for 20 minutes with peas
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