Mixed fresh rolls from Hero Sushi
At Grill’d, the Mushroom and Dukkah Salad at 996 kJ compares well to one of the burgers (2020-2960kJ) (+1710 kJ if you add a regular chips).
Grilled field mushrooms,black and white quinoa, cherry tomatoes, feta cheese, mesculin, balsamic and dukkah.
Mixed fresh rolls from Hero Sushi
Mushroom and Dukkah salad from Grill’d
There’s no reason to order one meal each. By ordering one or two meals less and sharing, everyone gets plenty of variety, they can stay comfortable and even spend less.
Two dishes, with two rice and two breads can be enough for four for lunch.
If you are enjoying your meal, but don’t need to eat it all now….take it with you and enjoy it again later
The first bite is always the best…how nice to enjoy that first bite twice.
A salad can be quick, easy and exciting.
Just start with mixed leaves and add layers of colour and texture, ending with the most interesting.
Even just a sprinkle of antipasti mix over leaves looks great.
But use whatever you’ve got:
Frozen – baby peas/baby beans/baby corn (just pour over boiling water and drain)
Leftover roast veg – anything colourful
Canned – baby beets, chickpeas, corn kernels
Fresh – sliced lebanese cucumbers, blanched snow peas or asparagus, cherry or chopped tomato, strings of grated carrot, sliced capsicum, avocado, spanish/ red onion
From the deli – antipasti mix, crumbled feta
Cooked chopped of sliced protein – cooked diced chicken, sliced beef or lamb, canned tuna or salmon, sliced boiled eggs, diced or crumbled cheeses, nuts, seeds
Dressing – mix equal quantities mustard with honey, brown sugar or white sugar and vinegar (plenty). Add a dash or oil if you like. Serve this separately, so leftover salad will last a bit longer.
One of the best strategies for eating well but keeping a healthy weight, is to eat mindfully.
And a key tactic to eating mindfully is to always stay comfortable; stay aware of the appetite and space you have, what you’ve used, and what you what to keep for the next best thing.
Thinking of your capacity to enjoy food as a petrol gauge can help. Try not to go above half way.
And remember, it’s the quality that we enjoy the most, not the quantity. The first taste is always the best. It’s a steep downward satisfaction slope after that.
And savour each bite….slowly…..mindfully….delicously!
This is a delicious easy recipe using the Beurre Bosc pears that are in season and lovely now. It’s ideal to make ahead for friends or a special family meal.
To reduce the kilo joules considerably use no added sugar lemonade instead of the water and skip the sugar. And it’s always amazing how small a serve of cream or ice-cream it needs to finish it perfectly.
Source Canberra Times Food and Wine magazine 9/4/14.
Poaching pears
This is a wonderful way to cook pears on the stove. It is quite a simple dish but the slow cooking in the syrup enhances all the natural flavours of the pear. Select firm but ripe pears.
4-6 beurre bosc pears
1 litre water
1½ cups raw sugar
1 cinnamon stick
6 whole cloves
2 tbsp lemon juice
Pour the water and sugar into a heavy duty saucepan and heat until the sugar is dissolved. Then add the cinnamon stick, the cloves and the lemon juice.
Peel the pears and slice in half. Remove the cores. If they are large, quarter them. Carefully place the pears into the saucepan and simmer for 20 to 25 minutes, until the pears are well cooked. Remove from heat and allow the pears to cool in the syrup.
The pears can then be served as a dessert with rich ice-cream or King Island cream.
The poached pears in syrup can be stored in the refrigerator for up to four days.
Here is a slightly different take on the FAST Diet, made popular by Dr Michael Mosley and Mimi Spencer.
Smoked salmon on a cucumber base makes a fresh and tasty mid meal or meal
Fine Eating 