Food to help you slim
Herbs & Health asked ‘Healthy Chef’ and personal trainer Teresa Cutter for her key weight loss tips for spring!
Her latest book The 80/20 diet is based on Teresa’s philosophy ‘eat well 80 per cent of the time and around 20 per cent of the time you can enjoy a little indulgence!’
Teresa’s top weight loss tips
- Basically if you eat more calories than you burn you’ll gain weight, as all calories can be converted into fat if they are not used in the body for energy.
- You can control the body into burning more fat by eating regularly and by eating the right kinds of food at the right time.
- Cut your high fat foods and consume small amounts of good essential fats (EFA’s) needed for optimum functioning of the body. These are contained in avocado, oily fish, and raw nuts and seeds.
- Eat vegetables and salad with your lunch and dinner time meals. You can eat unlimited green leafy vegetables and salads.
- Cut your intake of refined carbohydrates which includes alcohol, sugar, white flour, white bread, biscuits, cakes, lollies, chips, processed foods. This is your 20 per cent once a week.
- Eat regular amounts of good quality protein to repair lean muscle tissue and maintain every cell in your body.
Healthy herbs
| HERB | BENEFIT |
| Garlic |
Powerful anti-oxidant. Promotes a healthy heart.
|
| Coriander
|
Rich in vitamin C, calcium, phosphorus and betacarotene.
|
|
Parsley
|
Rich in vitamins A, C, iron and calcium.
|
The 80/20 Diet, is available in leading book shops and The Healthy Chef Café (17 Avalon Parade, Avalon Beach, NSW). It retails for $29.95.
Recipe:
Poached chicken with wok tossed snow peas
Ingredients
• 4 cups chicken stock for poaching
• 4 organic chicken breasts
• 4 large handfuls of snow peas
• 1 tsp sesame oil
• 1 – 2 red chillies, sliced
• 2 cloves garlic, finely chopped
• 3 tbsp wheat free tamari
• 6 tbsp mirin
• 1/2 cup chopped fresh coriander and parsley combined
• Zest from 2 lemons
Instructions
Bring the chicken stock to a low simmer. Add the chicken and gently poach for about 8-10 minutes until cooked through. Turn off the heat leaving the chicken in the stock while you prepare the snow peas. In a hot pan, sauté the chilli and garlic in the sesame oil for a few seconds then add the snow peas, tamari and mirin. Toss well for a minute until heated through but still crisp. To assemble, divide the snow peas between serving plates. Slice each chicken breast into three to four pieces and sprinkle with combined herbs and lemon zest. Arrange over the snow peas and eat.
Teresa Cutter – the healthy chef © 2007
Article thanks to Herbs and Health Magazine Australia