Proven Weightloss Secrets

Chargrilled Chicken with Cauliflower Salad

CassandraKent — Fri, 10 Sep 2010 23:11:08 +0000

Need dinner in a flash? Don't want to sabotage all your good food choices through lack of time?

Try this scrumptious recipe and you'll have dinner on the table in lightening speed! Only 3g of fat per serve.

Ingredients

850g chicken thigh fillets, trimmed of all fat
2 cloves of smashed garlic
2 tbsp extra virgin olive oil
2 tbsp fresh oregano chopped
Ground pepper and rock salt

Salad

1 tin of chick peas (rinsed)
500g cauliflower, cut into florets and quartered
1/2 red onion finely chopped
1 garlic clove finely chopped
2 tbsp Italian parsley coarsely chopped
Juice of 1 lemon and zest
1 tbsp extra virgin olive oil

Method

Combine marinade ingredients in a glass. Flatten chicken slightly with a meat mallet and cut into 2. Place into dish and rub in lemon marinade, set aside. Blanch the cauliflower in a saucepan of boiling salted water for 1-2 minutes until just tender. Drain well and set aside.
Combine chickpeas, oil, lemon zest and juice, onion, garlic and parsley in a bowl. Season, then toss gently to combine.
Meanwhile, preheat a char grill pan or frypan over medium-high heat. In 2 batches, cook the drained chicken for 3-4 minutes on each side or until lightly charred and cooked through. Transfer to plates and serve with the Cauliflower salad.

Note: to make the preparation time even quicker use chicken tenderloins in place of the thigh fillets.

Cleansing Salad

TheNaturalWay — Sun, 15 Aug 2010 10:16:18 +0000

This salad will make your insides go ZING!

Get your liver in tip top shape for successful weight loss and make this recipe tonight!

Ingredients

1 cup broccolini florets
1 cup celery – cut into thin strips
1 cup grated raw beetroot
1 cup sugar snap peas
4-6 green shallots – chopped
½ cup snow peas – trimmed
1 cup Italian parsley – chopped
½ bunch Chives – cut into 2cm lengths
1 cup cucumber – sliced (Lebanese)
1 cup cherry tomatoes, halved
1 cup of snake beans or flat beans (if you can get them)

Dressing

1 cup extra virgin olive oil
3 cloves of garlic, crushed
½ cup squeezed lemon juice
½ tsp Dijon mustard
Cracked pepper & sea salt to taste

Method:

Wash all vegies before chopping, place into a bowl, mix well, and pour over dressing before serving.

Hint: Make up a batch of this salad, place it in a covered container (do not add dressing). The next morning place 1/3 of the salad in a plastic container for your lunch. Hey, presto! You now have a healthy lunch that you can take to work with you. You should be able to get 3 lunches out of this recipe. Add a can of drained Tuna in olive oil to the salad or 2 boiled eggs, or sliced marinated chicken breast (recipe below). Or add ½ a can of rinsed chickpeas, some thinly sliced red onion and a few small chunks of low fat feta cheese. Take the dressing in a separate container and pour over before eating.

Hint: Marinate for 20 mins, 3-4 chicken breast (flatten slightly with a meat mallet for even cooking) or thigh fillets (all fat trimmed off) in juice of one lemon, 3tbs olive oil, 2 cloves of garlic crushed, cracked pepper and salt and 2 tbsp of fresh oregano or rosemary.

Throw onto a pre-heated BBQ grill or char grill pan and cook for 4-5 minutes or until done. Firmly touch the chicken at the thickest point to see if done. If overcooked the chicken will feel hard without any give, if undercooked it will feel a little squishy. When cooked to perfection, it should have a little spring back. Slice diagonally and put on top of the salad. Pour over the salad dressing.

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Greek Salad with Warm Lamb

TheNaturalWay — Wed, 21 Jul 2010 04:11:02 +0000

Just because you are losing weight doesn’t mean food has to be boring. Try this delicious low fat recipe packed with flavour that the whole family can enjoy, in fact you can make this for a dinner party, and no one would suspect for a moment its low fat!

Bon Appétit!

Ingredients

8 Lean lamb rump steaks
1 Lemon – zest & juice
3 Cloves garlic – crushed
¼ tsp Crushed black pepper
1 Sprig of rosemary
1tbs Chopped fresh oregano
2 Red onions, each cut into 8 wedges
Salad leaves to serve – mixed leaves
16 Kalamata olives
1 Lebanese cucumber, peeled, cut into 2cm dice
600g Roma tomatoes, halved length ways
200g Low fat fetta to serve

Dressing

1 cup low fat Greek Yoghurt
1 tbs mint
1tbs white balsamic vinegar

Method

1.	Place lamb in a shallow dish. Combine oil, lemon zest and juice, rosemary, garlic and pepper, pour over lamb, and marinate 4 – 6 hrs.
2.	Pre-heat oven to 160C
3.	Place tomatoes cut side up on a large tray lined with baking paper. Drizzles with olive oil and sprinkle with oregano. Roast for one (1) hour
4.	Meanwhile, make the dressing, whisk all ingredients together , season with cracked pepper, refrigerate until needed
5.	Heat a fry pan over high heat, add the lamb and cook approx 3 minutes each side or done until your liking. Remove from pan and let rest for 10 mins, then cut into diagonal slices, lamb should be quite pink.
6.	To serve, place salad leaves, tomatoes, onion and olives, cucumber and lamb in a big bowl, toss. Divide between four (4) plates crumble with fetta and drizzle over dressing.

Next Month: A terrific salad that will enhance your weight loss & fill you up at the same time!

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