Low Fat Carrot Cake

April 11th, 2011

Ingredients

For the carrot cake:
150 g dark brown soft sugar
2 large eggs
120 ml sunflower oil
200 g wholemeal self-raising flour
1½ level teaspoons bicarbonate of soda
3 rounded teaspoons mixed spice
Grated zest 1 orange
Juice of half an orange
200 g carrots, peeled and coarsely grated
275 g chopped dates

For the topping:
250 g low fat soft cheese
20 g icing sugar
2 teaspoons vanilla extract
Grated zest of one orange
1 level teaspoon ground cinnamon

 

Method

Pre-heat the oven to 170°C.

Line the base of a deep non-stick square cake tin (measuring 8 x 8 inches) with greaseproof paper.

First beat together the sugar, eggs and oil in a bowl for a couple of minutes until smooth.

Now sift together the flour, bicarbonate of soda and the mixed spice into the bowl. Mix well and then fold in the orange zest, orange juice, dates and carrots.

Then pour the mixture into the tin and bake in the centre of the oven for 35 to 40 minutes. Once cooked, remove from the oven and leave to cool on the side.

To make the topping, mix the soft cheese, icing sugar, vanilla extract, orange zest and cinnamon together until light and fluffy. Cover the bowl with clingfilm and put in the fridge for a couple of hours to chill.

Once the cake has cooled, take it out of the tin and spread the topping over it. The cake has to be cold, otherwise the topping will start to melt.

Sprinkle with ground cinnamon and enjoy!

 

 

 

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Runner’s Diet

March 28th, 2011

Whether you have taken up running to lose weight, to improve fitness or to relieve stress, you will find that there are many benefits. When it comes to running, it is important to fill your body with a good quality diet that can help sustain your energy levels. It is important to eat a balanced diet that includes carbohydrate, protein and fat.

Carbohydrate

Carbohydrate foods help you maintain your energy during a run and they should be eaten both before and after. The highest quality carbohydrates are rich in fibre which helps to keep you feeling full. Carbohydrates to choose from include whole wheat pasta, potatoes, wholegrain rice and bread.

Protein

Protein is essential for muscle and satisfies hunger by providing a feeling of fullness. Quality sources of protein include skinless turkey and chicken, fish fillet, egg whites, low fat cheese, low fat yoghurt and skimmed/semi-skimmed milk.

Fat

While most runners are looking to cut out fat, it is important to remember that you need to include some fat in your diet. However, the fat should be of the healthy variety such as olive oil, unsalted nuts, avocados, sunflower seeds, light mayonnaise and fat-free salad dressings are good fat sources for runners.

 

In terms of an eating routine, it is better to eat smaller portions more often than larger portions three times a day. Also, remember to drink water regularly. Even if work or taking care of the kids makes breakfast a difficult time to sit down and eat, don’t go hungry. At the very least, eat some fruit on the move.

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Go Green for St. Patrick’s Day

March 14th, 2011

Do you usually wear green on St. Patrick’s Day? It is a fun tradition, but this year take it a step further and make an effort to eat green foods as well. It is easy to come up with some green foods to try but here are some ideas to get you started.

For breakfast prepare a spinach omelette, by scrambling eggs and added some fresh or thawed frozen spinach to it. Or maybe try some pancakes with some sliced of green apple or kiwi.


How about having a green salad for lunch? Add some chicken or ham and cheese to make it more filling.

For dinner, try some grilled chicken and potatoes with a big serving of steamed broccoli.

Why not keep the green theme for dessert? Try some green sugar free jelly or fruit salad made with mostly green fruit would be another great dessert idea.

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Fibre in your Diet

February 14th, 2011

Fibre is found in foods which originate from plants, such as cereals, grains, seeds, pulses, fruit and vegetables. To increase the amount of fibre you eat, you need to have more of these types of food as part of your diet.

There are two types of fibre: soluble and insoluble.  Most foods contain a mixture of both.

It is a good idea to try to eat more fibre because most people in Ireland don’t have enough fibre in their diets. Insoluble fibre helps prevent constipation, and soluble fibre may help to reduce the amount of cholesterol in the blood.

Wholegrain varieties of starchy foods, such as wholemeal bread, wholegrain breakfast cereals, brown rice and wholegrain pasta, are particularly good sources of insoluble fibre.

Brussels sprouts, potatoes, cabbage, and carrots are all good sources of fibre, and so are beans and pulses, such as red kidney beans, baked beans, broad beans, butter beans, green beans, chickpeas, green lentils and black-eyed beans. Dried fruit – such as figs, apricots, prunes and dates – are also a good choice. Or try eating pears, apples, cranberries, avocados, pomegranates and blackberries.

When you have plenty of fibre in your diet, you need to make sure that you drink plenty of fluids – at least six to eight glasses a day. It is especially important to have plenty of water if you are constipated because fluids will help to keep things moving! If you get constipated a lot, talk to your GP.

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Thai Beef and Mixed Pepper Stir-fry

January 31st, 2011

Ingredients:

500g lean beef fillet

1 tablespoon sesame oil

1 garlic clove, finely chopped

1 lemon grass stalk, finely shredded

2.5cm piece of fresh root ginger, peeled and finely chopped

1 red pepper, cored, deseeded and thickly sliced

1 green pepper, cored, deseeded and thickly sliced

1 onion, thickly sliced

2 tablespoons lime juice

Freshly ground black pepper

Method:

  1. Cut the beef into long thin strips.
  2. Heat the oil in a wok or a large frying pan over a high heat. Add the garlic and stir-fry for 1 minute. Add the beef and stir-fry for 2-3 minutes until lightly coloured. Stir in the lemon grass and ginger and remove the pan from the heat. Remove the beef from the pan and set aside.
  3. Add the peppers and onion to the pan and stir-fry for 2-3 minutes until the onions are just turning golden brown and are slightly softened.
  4. Return the beef to the pan, stir in the lime juice ansd season to taste with pepper. Serve with boiled noodles or rice.

Calories per serving – 255,     Serves – 4,     Preparation time – 20 minutes,     Cooking time – 10 minutes

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What’s the difference between a dietitian and a nutritionist?

January 17th, 2011

Many people find it difficult to tell the difference between what a dietitian and a nutritionist does. Nutritional Concepts was founded by Sabrina Doyle who is herself from the Carlow/Kilkenny area to provide the latest diet and nutrition information in a professional, friendly and innovative way. Nutritional Concepts hopes that this blog entry will explain the differences and help you to decide which service suits your dietary needs best.

Dietitian

Definition: A dietitian is a health professional who has university qualifications consisting of a 4-year Bachelor Degree in Nutrition and Dietetics or a 3-year Science Degree followed by a Master Degree in Nutrition and Dietetics, including a certain period of practical training in different hospital and community settings. Some dietitians also further their knowledge and skills by pursuing various Specialist Dietetic qualifications. Dietitian is an expert in prescribing therapeutic nutrition.

Regulation: All qualified Dietitians should have met national/international standards for professional legislation. The title “Dietitian” is protected by law in many countries such as Canada, USA, Australia, UK and Ireland.

Work: Dietitians can translate the science of nutrition into everyday information about food. They also have special skills in translating medical decisions related to food and health to inform the general public. Dietitians can work in both the hospital and community. They may work with people who have special dietary needs, inform the general public about nutrition, evaluate and improve treatments and educate clients, doctors, nurses, health professionals and community groups. They undertake the practical application of nutrition with both individuals and population groups to promote well-being and to prevent nutrition related problems. They are also involved in the diagnoses and dietary treatment of many diseases, such as food allergies, kidney disease, diabetes, cancer, etc.

Your safety: Registered Dietitians are members of one or more professional bodies, and therefore they are held accountable for their conduct and the care they provide. Because of this, the reliability and safety of their professional advice and care are ensured.

Nutritionist

Definition and Regulation: A nutritionist is a non-accredited title that may apply to somebody who has done a short course in nutrition or who has given themselves this title. The term Nutritionist is not protected by law in almost all countries so people with different levels of and knowledge can call themselves a “Nutritionist”.

Work: There are also qualified nutritionists, who are people who have completed University Degrees in Food Science, Human Nutrition, Food and Nutrition, or Food Technology. They are also called Food Scientists. University qualified Nutritionists and Food Scientists normally work for food manufacturers, retailed businesses, in research and public health promotion. Some may work as Dietitian Assistants or Food Journalists. Nutritionists do not have any professional practical training, and therefore they should not be involved in the diagnosis and dietary treatment of any diseases.

Your safety: Since the title ‘nutritionist’ has been used by many unqualified people to describe their involvement in food and nutrition related practice, you should be careful when choosing a qualified nutritional professional.

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Shaping Up for the New Year

January 4th, 2011

Have you over indulged this Christmas? Although it is all part of the fun it usually leads to gaining a few extra pounds. Many people make the New Years resolution to start trying to lose weight and here are some tips to help you achieve this.

 

Where to start?

First of all, try not to be tempted by the fad diets that are out there. Even though you can lose weight on these short-term crash diets, the weight is less likely to stay off and you may end up putting on more weight than you started with. Instead look for small, simple changes you can make that will give slower results, but will last longer. In the end you will lose more weight, and even better, you will be able to keep it off.

• Try to limit the amount of foods that are high in fat and/or sugar and usually have few other nutrients.

• Make sure you are eating plenty of fruit and vegetables and wholegrain foods, which are high in fibre. A high fibre diet helps you to lose weight and you need 5 or more portions of fruit and vegetables everyday.

• Choose lean meat, fish and chicken and grill, boil or bake it instead of frying.

 

Exercise

Exercise is an essential part of a healthy lifestyle. It can help you to lose weight as well as helping to prevent diseases such as heart disease. We need about 30 minutes exercise, 5 days a week at a moderate intensity. This means you should feel warm and be breathing a little faster when you exercise (you should still be able to talk). Always remember to check with your doctor before you start an exercise program if you have not been active for some time or you are unwell.

 

Alcohol

Alcohol is high in calories and will make a big difference to your weight. Keep alcohol to sensible levels. Check out my blog entitled Alcohol and Units – What Does It All Mean? to recap what these limits are. However if you want to lose weight, drinking less than this will help.

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Keep Warm with Winter Soups

November 29th, 2010

Squash and chilli soup

  • 1 medium butternut squash, peeled and cut into 1” cubes
  • 1 onion, peeled and finely chopped
  • 1 red chilli, cored, deseeded and finely chopped
  • 1 tin coconut milk
  • Vegetable stock
  • Olive oil
  • Freshly ground salt and pepper

Sauté the squash, onion and chilli in a little oil for a few minutes then cover and leave over a low heat to sweat gently for 10 minutes. Add the coconut milk and enough stock to cover the vegetables. Bring to the boil and cover. Simmer gently for about 30 minutes or until the squash is tender. Season generously and whizz in a blender until smooth.

Bacon and lentil soup

  • 6 oz lentils
  • 2½ pints stock
  • 1 clove garlic, peeled and finely chopped
  • Freshly ground pepper
  • 7 oz bacon rashers, finely chopped
  • Small can tomatoes
  • 1 large onion, peeled and finely chopped
  • 1lb potatoes, peeled and diced
  • 2 tablespoons lemon juice

Wash the lentils before placing them in a saucepan with the stock, garlic, pepper, bacon, tomatoes and onion. Bring to the boil, cover and simmer gently for about 1 hour or until the lentils and bacon are soft. Add the potatoes and cook for another 20 minutes. Whizz in a blender. Add the lemon juice and check the seasoning. Serve hot garnished with crispy fried bacon or grated cheese.

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Why bother with breakfast?

November 15th, 2010

Breakfast means “breaking the fast”. After a nights rest, eating gives you energy to spark the body into life again.

Breakfast also cuts down on mid morning ‘snack attacks’.

 

No time for breakfast?

  • Set the alarm 5 minutes earlier.
  • Make the sandwich the night before, pop it in the fridge, and eat it when you get to school / work with a carton of orange juice.
  • A glass of milk and a banana are very quick and easy to eat.
  • Fruit can be eaten on the way to school / work. Try bananas, apples, pears, peaches, etc.

Cereal and Milk

  • Healthy choices – Shredded Wheat, Weetabix, Shreddies, Puffed Wheat, Fruit ‘n’ fibre, Porridge, Ready Brek, Rice Krispies, Cornflakes.
  • Try not to add sugar, have sliced banana or sprinkle raisins instead. If you can’t do without, sprinkle less sugar or try an artificial sweetener instead.
  • Sugar coated cereals may damage your teeth, so have these only as an occasional treat.

Toast, bread or muffins

  • Choose wholegrain, high fibre white or malted grain varieties.
  • Try peanut butter, sliced banana or just a thin scrape of jam or marmalade.
  • Easy to eat on the move or on the way to school / work.
  • Use only a thin scraping of butter, margarine or a low fat spread. 

Cooked breakfast

  • Can be healthy, but choose wisely.
  • Try grilled tomatoes and mushrooms or baked beans on toast.
  • Don’t fry your breakfast – try grilling bacon or low fat sausages and scrambling the egg.

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How much water should we be drinking?

November 1st, 2010

Water makes up about two-thirds of our body weight. Water is essential for the body to grow and maintain itself, as well as being involved in a number of bodily processes e.g. it helps get rid of waste and regulates temperature.

Water is lost from the body through urine and sweat. To stay healthy, you need to replace the fluids you lose by consuming them through your diet. If you don’t consume enough you can become dehydrated.

One of the first signs of dehydration is feeling thirsty. If you think you might not be getting enough fluids, check if you are showing any of these other common signs of dehydration:

  • headaches
  • confusion and irritability
  • lack of concentration and tiredness
  • dark coloured urine and not passing much when you go to the toilet

In climates such as Ireland, we should drink approximately 6 to 8 glasses of fluid every day to stop us getting dehydrated. In hotter climates the body needs more than this.

How to maintain fluid levels – 

  • Have a glass of water when you wake.
  • Regular drinks during the day – don’t forget that tea, coffee and juices can count.
  • Keep a bottle of water in your bag for convenience.
  • Get into the habit of having a glass of water with every meal.
  • The sensation of thirst is not triggered until you’re already dehydrated, so it’s important to drink before you get thirsty.
  • Increase your intake of fresh fruit and vegetables, as they too have a high water content.

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