SMB BIGGEST LOSER: RECIPES

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Low Calorie Veggie Lasagne Recipe - made with Philly

Ingredients;
1 bell pepper
1 courgette
1 aubergine (or any other non-starchy veggies that you can roast)
1 onion, finely chopped
200g mushrooms, sliced
1 clove garlic
400g tinned chopped tomatoes
250ml skimmed milk
25g cornflour
200g tub of Light Philadelphia (Garlic and herbs is best but you can try different flavours)
6 pieces of no-cook lasagne noodles
1-cal Spray oil
Few leaves of fresh basil

Method:
  • Chop your veggies up, spray with oil and roast in the oven, for about 20 mins.
  • In the meantime, fry the onion and garlic until soft. Add the mushrooms until soft. Add the tin of tomatoes and the basil and stir and leave on a low heat.
  • Take a splash of the milk and mix with the cornflour in a bowl to make a paste.
  • Heat the remaining milk until boiling, then pour over the paste (important, it will go lumpy if you do it the other way around)
  • Return it to the pan, and stir till it thickens. Add the Philadelphia and stir till it melts and gives you a creamy cheesy sauce.
  • Take the veggies out and put them into the tomato sauce you have waiting.
  • Now layer the tomato veggie sauce, then the pasta sheets, then the creamy sauce in a lasagne dish. You should get two layers of each, finishing with creamy sauce.
  • You can add some cheese on top if you want but it will add calories of course.
  • Bake for 30 mins at 200C.
  • Makes 4 servings, about 300 calories each serving. Serve with salad!
 
Of all the stuff my nutritionist has me doing I would like to recommend Virgin Coconut Oil for your frying needs. It is absolutely amazing, it is solid and comes in a tub at around £17.

I must say it is incredible though.
 
My nutritioist has me weighing food not counting calories and this recipe is fairly calorific at around 700 but it is very good for you and delicious.

80g avocado mashed up with 125g smoked mackerel served on three slices of ryvita with slices of 40g of cooked beetroot and 10g of shallots.
 
For our detox week we only eat fruit for breakfast and for lunch and for dinner steamed or boiled vedge with fish or chicken, only drinking water, you can not do this for more than 2 weeks though, you can lose around 4k in a week on this.
 
Sainsburys do coconut oil for about 3 quid a tub in the world foods section. Don't think its organic though.
 
Farralad said:
Sainsburys do coconut oil for about 3 quid a tub in the world foods section. Don't think its organic though.
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Why would it being organic or not matter? Not having a pop, just wondering if people have genuinely thought about what the word organic means, what qualifies a food as organic and whether or not they really think it's healthier than non-organic food.
 
CatRyan said:
Of all the stuff my nutritionist has me doing I would like to recommend Virgin Coconut Oil for your frying needs. It is absolutely amazing, it is solid and comes in a tub at around £17.

I must say it is incredible though.
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Does your nutritionist also own a coconut oil business?

What's incredible about it, out of interest?
 
Charmless Man said:
Why would it being organic or not matter? Not having a pop, just wondering if people have genuinely thought about what the word organic means, what qualifies a food as organic and whether or not they really think it's healthier than non-organic food.
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the nutrional content of organic foods are far superior to those that are not organic[DOUBLEPOST=1388773063][/DOUBLEPOST]
Hammer said:
Does your nutritionist also own a coconut oil business?

What's incredible about it, out of interest?
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it is just beautiful to cook with and very good for you

after just a few weeks of eating to my nutritionist's plan I was allowed a day off for Christmas

I ate pretty good clean food on Christmas day but still ended up spewing my guts up

I feel much healthier, look much healthier and it isn't all down to the coconut oil but it really is lush
 
Charmless Man said:
Why would it being organic or not matter? Not having a pop, just wondering if people have genuinely thought about what the word organic means, what qualifies a food as organic and whether or not they really think it's healthier than non-organic food.
Click to expand...

It's all natural so it's healthier man, fuck the corporations.

Nah but seriously, nutritionally, it's benefits aren't supported.
 
@Charmless Man
A Nutritional Comparison: Organic Versus Non-Organic

Organically grown apples, potatoes, pears, wheat, and sweet corn have drastically higher nutritional content than their conventionally grown counterparts, including:

63: Percent more calcium.

78: Percent more chromium.

73: Percent more iron.

118: Percent more magnesium.

178: Percent more molybdenum.

91: Percent more phosphorus.

125: Percent more potassium.

60: Percent more zinc.

Between 20 and 40: Additional percentage of nutrients found in organic wheat, tomatoes, potatoes, cabbage, onions and lettuce compared with their conventional counterparts.

40: Additional percentage of antioxidants contained in organic fruit and vegetables compared with non-organic.

30: Percentage increase in levels of flavonoids contained in organic vegetables compared with conventionally grown produce.

25: Average percentage organic foods are more nutritious in terms of vitamins and minerals than products derived from industrial agriculture.

55: Additional percentage of vitamin C contained in organic tomatoes at the stage of commercial maturity, compared with conventional tomatoes.

79 and 97: Percentage increase in levels of quercetin and kaempferol, both flavonoids, in organic tomatoes compared with conventional tomatoes. A10-year study published in the Journal of Agricultural and Food Chemistry compared organic tomatoes with standard produce and found that organic tomatoes had almost double the quantity of antioxidants.

139: Additional percentage of phenolic content (associated with reduced risk of cardiovascular and degenerative diseases, and some forms of cancer) contained in organic tomatoes at the stage of commercial maturity, compared with conventional tomatoes.

57: Additional percentage of lycopene (considered a potential agent for prevention of some types of cancers, particularly prostate cancer) contained in organic ketchup with conventional national brands.

50: Percentage increase in levels of antioxidants in organic ketchup compared with conventional major national brands.

30: Average percentage increase in levels of resveratrol (antioxidant linked to reduce risk of cancer, Alzheimer’s, diabetes, and heart disease) found in organic red grapes compared with conventionally grown red grapes.

49: Average percentage of whole food ingredients contained in organic breads, versus 24 percent in “natural” bread and only 12 percent in conventional bread. Preservative/Additive ingredients made up 27 percent of conventional bread ingredients versus only 10 percent and 7 percent in “natural” and organic bread, respectively.

40: Percentage increase in levels of some nutrients (including vitamin C, zinc and iron) found in organic produce compared with conventional produce.

58: Percentage increase of polyphenols (antioxidants that help prevent cardiovascular disease) in organically grown berries and corn compared with conventionally grown berries and corn.

52: Percentage increase in levels of vitamin C in organically grown berries and corn compared with conventionally grown berries and corn.

8.5: Percentage increase in total antioxidant activity in organic strawberries compared with conventional berries, including 9.7% more ascorbic acid, and 10.5% more total phenolics.

10 Times: The amount of eriocitrin (an antioxidant) contained in a glass of organic lemonade compared with a glass of its conventional counterpart.

3 times: The amount the flavonoid eriocitrin contained in organic lime juice compared with conventional lime juice.
 
CatRyan said:
@Charmless Man
A Nutritional Comparison: Organic Versus Non-Organic

Organically grown apples, potatoes, pears, wheat, and sweet corn have drastically higher nutritional content than their conventionally grown counterparts, including:

63: Percent more calcium.

78: Percent more chromium.

73: Percent more iron.

118: Percent more magnesium.

178: Percent more molybdenum.

91: Percent more phosphorus.

125: Percent more potassium.

60: Percent more zinc.

Between 20 and 40: Additional percentage of nutrients found in organic wheat, tomatoes, potatoes, cabbage, onions and lettuce compared with their conventional counterparts.

40: Additional percentage of antioxidants contained in organic fruit and vegetables compared with non-organic.

30: Percentage increase in levels of flavonoids contained in organic vegetables compared with conventionally grown produce.

25: Average percentage organic foods are more nutritious in terms of vitamins and minerals than products derived from industrial agriculture.

55: Additional percentage of vitamin C contained in organic tomatoes at the stage of commercial maturity, compared with conventional tomatoes.

79 and 97: Percentage increase in levels of quercetin and kaempferol, both flavonoids, in organic tomatoes compared with conventional tomatoes. A10-year study published in the Journal of Agricultural and Food Chemistry compared organic tomatoes with standard produce and found that organic tomatoes had almost double the quantity of antioxidants.

139: Additional percentage of phenolic content (associated with reduced risk of cardiovascular and degenerative diseases, and some forms of cancer) contained in organic tomatoes at the stage of commercial maturity, compared with conventional tomatoes.

57: Additional percentage of lycopene (considered a potential agent for prevention of some types of cancers, particularly prostate cancer) contained in organic ketchup with conventional national brands.

50: Percentage increase in levels of antioxidants in organic ketchup compared with conventional major national brands.

30: Average percentage increase in levels of resveratrol (antioxidant linked to reduce risk of cancer, Alzheimer’s, diabetes, and heart disease) found in organic red grapes compared with conventionally grown red grapes.

49: Average percentage of whole food ingredients contained in organic breads, versus 24 percent in “natural” bread and only 12 percent in conventional bread. Preservative/Additive ingredients made up 27 percent of conventional bread ingredients versus only 10 percent and 7 percent in “natural” and organic bread, respectively.

40: Percentage increase in levels of some nutrients (including vitamin C, zinc and iron) found in organic produce compared with conventional produce.

58: Percentage increase of polyphenols (antioxidants that help prevent cardiovascular disease) in organically grown berries and corn compared with conventionally grown berries and corn.

52: Percentage increase in levels of vitamin C in organically grown berries and corn compared with conventionally grown berries and corn.

8.5: Percentage increase in total antioxidant activity in organic strawberries compared with conventional berries, including 9.7% more ascorbic acid, and 10.5% more total phenolics.

10 Times: The amount of eriocitrin (an antioxidant) contained in a glass of organic lemonade compared with a glass of its conventional counterpart.

3 times: The amount the flavonoid eriocitrin contained in organic lime juice compared with conventional lime juice.
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I'm aware of the array of studies on the subject. Sadly, the vast majority are discredited on the basis of inadequate control for between farm variation based on variables other than farming standards. Then there's the fact that the soil associations regulations are made up of things you must do and things you 'should' do. As well as things you are 'allowed to get away with' under certain circumstances. So organic produce isn't actually of a uniform standard.

Very often varieties used in organic farming are unsuitable for conventional farming, so it's not actually the farming method but the variety.

One of the great marketing cons.

There are GM varieties of crops with higher nutritional values than their conventional or organic counterparts. Nothing to do with the farming method. It's the variety used in a given set of conditions.
 
Two really good books, recommended by a lad at boot camp and bought by several people including me who love the recipes!


 
Titus said:
It's all natural so it's healthier man, fuck the corporations.

Nah but seriously, nutritionally, it's benefits aren't supported.
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It's hokum of the highest order. Up there with homeopathy.

Another thing to consider... Organic livestock feed must be from organic crop farms but we don't have the capacity here to support out organic livestock with organic feed... So we fly it in from overseas. Burning more fossil fuel.

The mind boggles.
 
Charmless Man said:
Why would it being organic or not matter? Not having a pop, just wondering if people have genuinely thought about what the word organic means, what qualifies a food as organic and whether or not they really think it's healthier than non-organic food.
Click to expand...


Doesn't matter to me as I've used the stuff from sainsburys for cooking for a while now.

Just said I don't think its organic as cat said she was using and I know some diets would advocate the use of organic and the cheaper option may not fit with a totally organic diet.
 
Just made lovely soup.

135g chicken breast
1tbsp virgin coconut oil
2 cloves of garlic
30g leek julienne
50g courgette julienne
30g button mushrooms
30g baby spinach
10g shallots
2tbsps marigold bouillon
Dried chilli
1tbsp extra virgin olive oil
1tbsp bodybio balance oil

Chicken in the coconut oil add chopped veg on a lower heat once sealed, add litre of water and bouillon and chilli simmer for five minutes. Then add the spinach just before serving. Garnish with remaining oil and chopped fresh coriander.
 
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