Speedy Spuds

May 3rd, 2010

Jacket potatoes can provide a speedy, healthy and tasty meal in a matter of minutes but the benefits can last much longer. Potatoes are a good source of energy and many other nutrients including vitamin C and folate.  Simply combine with chicken, fish, beans or cheese and a salad or green vegetables, for a complete meal on a plate.

If you simply microwave a potato, it is fluffy inside but you do not get any crispiness on the outside. Instead I prefer to microwave the potato to save time but finish it off in the oven – so I get the best of both worlds – speed AND flavour!

 

* Wash and prick the potato all over with a fork and place in the microwave on full power for around 6-7 minutes, depending on its size.

* In the meantime, preheat the oven to 200 ° C.

* When the potato is finished in the microwave, place on a baking tray, drizzle a little olive oil over the top, sprinkle with sea salt and place in the hot oven for approximately 15 minutes.

The result is a beautifully fluffy jacket potato in the middle but crispy and tasty on the outside too.

 

Once it is cooked, why not try one of these toppings:Jacket Potato

Beans and Cheese

Chilli and Soured Cream

Tuna, Red Onion and Pepper

Tuna, Sweetcorn and Mayonnaise 

Prawns and Mayonnaise

Bacon, Garlic and Mushroom

Cream Cheese and Chives

 

These are just a few of the many hundreds of topping ideas for a quick and tasty meal. A jacket potato is very nutritious so it is a great fallback when you can’t find inspiration or you don’t have much time to cook dinner.

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To snack or not to snack in between meals?

April 5th, 2010

To snack or not to snack in between meals?

Sabrina at Nutritional Concepts offers a little advice on whether you should snack when you are trying to maintain a healthy balanced diet or lose some weight.

 

Is it okay to have a snack in between meals or should you cut out snacks altogether?

Usually when we think of losing weight the first thing we do is cut out all snacks. However, this may not always be the right thing to do!

It is wise to cut out snacks if the foods we are snacking on are high in fat and sugar. However,Snack cutting out all snacks may not help us to lose weight any faster. When it comes to losing weight it is very important to establish a regular eating pattern.

Actually snacks can form an important part of helping us to lose weight as long as it is the right type of snack and at the right time.

Snacks can help bridge the gap in between meals. There shouldn’t be long gaps in between meals as this slows the body’s metabolism down and you probably are more likely to have a larger meal as you will be hungrier.

 

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Using Spring Fruit – Rhubarb

March 22nd, 2010

USING SPRING FRUIT – RHUBARB

rhubarbRhubarb is currently in season in Ireland so pop down to your local farmers market and pick up some. This unusual looking fruit grows well in the garden so get planting and enjoy your own personal crop. The part of rhubarb used in preparing food is the stalks. It is very versatile and can be made into the following: crumble, pie or jam. Here are a couple of tasty recipes to get you started.

Rhubarb and orange crumble.        
450g rhubarb, cut into 2.5cm lengths        
2 large oranges      
75g sugar

For crumble
175g plain flour
75g butter or margarine
100g caster sugar

Crumble

 Method

  • Heat oven to 180C/gas 4.
  • Place the rhubarb, orange juice and rind and 75g sugar into a pie dish, mix, pre-cook in the oven if using garden rhubarb, for 10 mins. The shop bought is tenderer and would not need pre-cooking.
  • Rub the butter or margarine into the flour, add the sugar and a little cinnamon if liked. Sprinkle the crumbs over the fruit.
  • Bake in the centre of the oven for 35-40 minutes, the topping should be golden brown.
  • Serve with custard or cream. Enjoy!

 Rhubarb Jam.     
450g rhubarb          Jam
450g sugar       
100g seedless raisins       
1 tsp grated lemon rind        
1 tsp grated orange rind        
1 tablespoon orange juice   
2 tablespoons lemon juice

Method

  • Cut the rhubarb into 1cm pieces, sprinkle with the sugar and leave for 6 hours.
  • Put into a large saucepan. Add the raisins, fruit rinds and orange juice.
  • Stir over a low heat until the sugar is dissolved, then add the lemon juice and boil steadily until setting point is reached. If you are using a sugar thermometer the temperature should be 105C/222F.
  • Allow to cool slightly, stir well, spoon into sterilised jars. Cool and label before storing.

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

March 4th, 2010

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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