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<blockquote data-quote="Marguerite" data-source="post: 147639" data-attributes="member: 1991"><p>I've described my diet as extreme - I'm not kidding. Cake mix strictly forbidden.</p><p></p><p>The diet I've worked out for myself (from past experience of what works, plus doctor's orders) is as low fat as possible; no sugar or anything sweet with calories (so artificial sweeteners are OK); limited carbs and all must be wholegrain; two serves of lean protein per day each the size of the palm of my hand; lots of water (or calorie-free drinks); plenty of vegetables with ONE fruit serve per day, max. Condiments allowed in moderation. Salt - go easy.</p><p></p><p>With those limitations, I've been getting pretty inventive.</p><p></p><p>Here's a family favourite that we had for dinner tonight -</p><p></p><p>Teriyaki Fish</p><p>On a sheet of aluminium foil, scatter some finely sliced onion and some slivers of fresh green ginger. Lay over this a fillet of fish then sprinkle over more onion, more ginger. Lift the sides of the foil a little so it forms a shallow dish. Pour over about a teaspoon of light soy sauce (the regular soy that is light in colour, not the dark syrupy stuff) and a teaspoon of green ginger wine or alternatively, mirin or sherry.</p><p></p><p>Now carefully enclose the fish into a parcel, by folding the foil in the middle and then folding in the ends to the top - this is so the parcel won't leak.</p><p></p><p>Now bake in a moderate oven for about 15 minutes. You can check to see if the fish is done by gently opening the parcel and testing with a fork to see if it flakes. The fish should look opaque, instead of raw-translucent.</p><p></p><p>Serve either in the parcel or lift the fish out carefully and put it on a plate. Scatter some slivered green onion slices over the top as a garnish. Can be served with a salad, or some steamed mixed vegetables. The liquid from the fish can also be poured over the salad or vegetables.</p><p></p><p>Fried Brown Rice</p><p>I've also been making fried rice, using about a quarter teaspoon sesame oil in a non-stick skillet, and using pre-steamed BROWN rice. I begin by 'frying' thin slices of one lap cheong, a small Chinese sausage (the fat comes out of the sausage and I can pour it off) then I throw in onion, red pepper, 3 or 4 thawed frozen raw prawns, a finely chopped garlic clove, green onion chopped into half inch lengths, then break in an egg or two and fry them up in the middle, breaking them up and mixing them round. Then I put in the cooked brown rice (about a cup, cooked) and stir-fry it, moving it around to mix it all evenly and warm it through. A shaker or two of salt and a splash of light soy, and it's done. You have to use soy AND salt; trying to use just soy will overdo the soy flavour, if you try to use only soy for the saltiness.</p><p></p><p>I generally have a lot of this left over and it can reheat in the microwave easily for lunch next day.</p><p></p><p>I keep cooked brown rice in the fridge, for when we're having a dish that calls for rice when everyone else gets white rice. I make the fried rice when my 'stash' of cooked brown rice is more than two or three days old and I want to use it all up fast.</p><p></p><p>And trinity, your use of salsa is a good one. have you ever tried it on mixed steamed vegetables which otherwise you're getting sick of? It really makes a huge difference.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 147639, member: 1991"] I've described my diet as extreme - I'm not kidding. Cake mix strictly forbidden. The diet I've worked out for myself (from past experience of what works, plus doctor's orders) is as low fat as possible; no sugar or anything sweet with calories (so artificial sweeteners are OK); limited carbs and all must be wholegrain; two serves of lean protein per day each the size of the palm of my hand; lots of water (or calorie-free drinks); plenty of vegetables with ONE fruit serve per day, max. Condiments allowed in moderation. Salt - go easy. With those limitations, I've been getting pretty inventive. Here's a family favourite that we had for dinner tonight - Teriyaki Fish On a sheet of aluminium foil, scatter some finely sliced onion and some slivers of fresh green ginger. Lay over this a fillet of fish then sprinkle over more onion, more ginger. Lift the sides of the foil a little so it forms a shallow dish. Pour over about a teaspoon of light soy sauce (the regular soy that is light in colour, not the dark syrupy stuff) and a teaspoon of green ginger wine or alternatively, mirin or sherry. Now carefully enclose the fish into a parcel, by folding the foil in the middle and then folding in the ends to the top - this is so the parcel won't leak. Now bake in a moderate oven for about 15 minutes. You can check to see if the fish is done by gently opening the parcel and testing with a fork to see if it flakes. The fish should look opaque, instead of raw-translucent. Serve either in the parcel or lift the fish out carefully and put it on a plate. Scatter some slivered green onion slices over the top as a garnish. Can be served with a salad, or some steamed mixed vegetables. The liquid from the fish can also be poured over the salad or vegetables. Fried Brown Rice I've also been making fried rice, using about a quarter teaspoon sesame oil in a non-stick skillet, and using pre-steamed BROWN rice. I begin by 'frying' thin slices of one lap cheong, a small Chinese sausage (the fat comes out of the sausage and I can pour it off) then I throw in onion, red pepper, 3 or 4 thawed frozen raw prawns, a finely chopped garlic clove, green onion chopped into half inch lengths, then break in an egg or two and fry them up in the middle, breaking them up and mixing them round. Then I put in the cooked brown rice (about a cup, cooked) and stir-fry it, moving it around to mix it all evenly and warm it through. A shaker or two of salt and a splash of light soy, and it's done. You have to use soy AND salt; trying to use just soy will overdo the soy flavour, if you try to use only soy for the saltiness. I generally have a lot of this left over and it can reheat in the microwave easily for lunch next day. I keep cooked brown rice in the fridge, for when we're having a dish that calls for rice when everyone else gets white rice. I make the fried rice when my 'stash' of cooked brown rice is more than two or three days old and I want to use it all up fast. And trinity, your use of salsa is a good one. have you ever tried it on mixed steamed vegetables which otherwise you're getting sick of? It really makes a huge difference. Marg [/QUOTE]
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