• H&R Moderators: VerbalTruist

Weightloss

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Stop eating out
No junk food
No soft drinks
These are the only changes u have to make in your diet in order to lose weight. Everything else you can eat the way u normally do, but try to eat smaller amounts of it. Fill the plate 70% of what u would normally put on the plate, or 60%.

Do 35 mins of cardio everyday on a stationary bike at home, normal paced biking but slightly pushing urself. Pay 150 $ for a stationary bike, use ur credit card if u have no other means. 150$ is nothing when u are investing it in your life.

Those are the only changes u have to make in your life and I guarantee that u will burn that weight in no time. See how simple it is?

If you want to lose even more weight than that you should try High intensity interval training (HIIT) on a stationary bike. Instead of going at a constant pace for 35 mins, you should do intervals of 30 seconds sprints( pedal as fast as u can for 30 seconds) and then follow it with 2 mins of normal paced pedalling, and repeat this pattern until your 35 mins of cardio are up. This is a scientifically proven intense method for burning fat, in fact it is so intense that even a day later your body is stilling burning calories because of this single work out from the day before. However, if it makes you sick and u feel like throwing up everytime you do it, which can happen, then it is better you stick to the normal paced 35 mins of biking.

Colon cleansing is another thing you may want to consider, it can burn 20 pounds on its own! Our intestine tubes have accumulated rust and stains (the way cars have rust) of shit from over the years, sometimes as much as 20 pounds of it. In fact when Elvis died doctors indicated that he had almost 60 pounds of shit stains accumulated on the walls of his intestine tubes from over the years. So you should consider colon cleansing, it is a good method for losing weight and it is also very good for your health and well-being.
 
go vegan.

the weight will come off when your body realizes there are no more cheeseburgers and pizza.
Cheese-less pizza is available and is vegan unless you split hairs. Granted there are no more cheeseburgers, but French fries and cookies are vegan at times. As are potato chips. Going vegan does not mean you're going to lose weight. I actually gained ten pounds when I initially went vegan, and gained another 15ish over the two years of being vegan. 8)
 
Fasting and more specifically intermittent fasting can be very helpful. For most people the real challenge is to reduce the food reward felt when you eat addictive foods. Modern processed foods are specifically designed to elicit the maximum reward response possible.

Some people do very well with a low carb, paleo diet to lose weight. It has been scientifically proven to work better than low-fat diets for the majority of people (see wholehealthsource.org's latest study review) during short periods of time. Whether this response is mediated through a lower food-reward factor or because of the lower insulin response is up for debate.

Also, don't expect to fix the food reward problem if you have other addictions in front of it.

Start with a low carb version of the Archevore diet. http://www.archevore.com/get-started/
 
Always eat a healthy breakfast to kickstart your metabolism. Do not skip meals. Drink plenty of water, especially when hungry- the brain confuses hunger and dehydration.Get plenty of vegetables and fruit. Dont starve yourself or your metabolism will slow down and so will your weightloss. Plus you will pile it on when you start to eat normally.
Damn, I wish I could follow my own advice... :-)
 
we are billions on this earth
despite being all similar we are all different
what works for one or even millions might not work for you

imo read a lot
from different source

the usual that always comes back is : diet n exercising
they go together
not in the sense that you need to exercise but in the sense that if you dont exercise you will have a different nutritional needs then if you do
and there is more than muscle to it, how you stress over this n that, how you get emotional or cerebral. introverted or extroverted..
you are a organism that produce chemical for its own sake, your personality will influence what you should eat
your situation will influence what you should eat
learn to read yourself
learn a lot with your head but learn to let go n follow instinct
specially in a domain as flaky as nutrition where there is so fucking much contradiction about anything


for me the best way ive found to burn fat and get in shape is to do sprints
be it on a bike (summer) or running uphill (snowy winter)
if you eat less youll loose more weight but youll burn less fat cuz you wont build as much muscle
muscle are heavy
it aint about loosing weight its about loosing fat
up to a point


so read stuff here n there, exercise (hiit),
and eat what your body seems to need depending on what you do



(and if i want to ad some nonsense ill ad that how you breath is primordial, it influence.. well everything imo)
 
Exercise for your body typee - are you an ectomorph or are you heavyset?

One particular type of exercise or diet might not be right for another person, because there are different mind-body types.

Tell us a little more first, but I suggest food combining, and never snacking during the day - only eat when your stomach has growled a couple of times.

Also sometimes you can mistake indigestion for hunger coz of the gurgles - take some deep breaths and see if your stomach growls.

I would also never recommend the use of drugs in weight loss - it is very unhealthy, but to play devils avocate, amf and meth are supposed to be very effective. They are also greatly habit forming.

I agree with Ninja's "not about losing weight, it's about losing fat" - simply because as I stated we are all built differently.

There are more or less 3-6 different body types.
 
  • Take a sip of water after every bite of food.
  • Use smaller plates/bowls.
  • Drink warm chicken broth as a snack (it makes you feel full with minimal calories).
  • Do girly push ups against the kitchen counter or squats while you wait for food to cook in the microwave.
  • Stretch everyday.
  • In the movie theater (or on the couch) hold your legs out straight and do small scissor kicks while tensing your abs.
  • Instead of regular sit ups, keep your upper body flat against the floor and bring your legs up to 90 degrees, then lower them back almost but all the way to the floor.
  • Always eat breakfast.
  • Drink Coffee.
  • Eat a little bite sized chocolate whenever you want to, just not more than once or twice a day.
  • No matter what, don't binge. If you have a busy day where you forget to eat all morning and are starving by lunch, break it up into multiple snack sized portions so you don't eat too much too fast because your stomach doesn't realize it's full yet.
  • Keep snacks in your car. They don't have to be super healthy, just better than greasy fast food.
  • Don't eat greasy fast food.
  • Getting exercise doesn't have to mean going to the gym or taking up a new sport. If you live in a 2 story house, go up and down twice every time instead of once. Get creative.
  • Dance around whenever you are alone. Dance to the bathroom. Dance while you do laundry. Dance is good for both your ass and your mood.

I've lost almost 100 pounds of pregnancy weight since the beginning of the year.
 
Firstly, Work out how many calories you should be consuming.

STEP ONE
Calculate your approximate RMR/BMR (resting/basal metabolic rate) there are two accepted equations for RMR/BMR Harris-Benedict equation or the Mufflin equation (both give answers in kcal)

Harris-Benedict equation for MALES:
(13.75 x weight in kg) + (5 x height in cm) - (6.76 x age in years) + 66

Harris-Benedict equation for FEMALES:
(9.56 x weight in kg) + (1.85 x height in cm) - (4.68 x age in years) + 655

OR you can use the Mufflin equation;

Mufflin equation for MALES:
(10 x weight in kg) + (6.25 x height in cm) - (5 x age in years) + 5

Mufflin equation for FEMALES:
(10 x weight in kg) + (6.25 x height in cm) - (5 x age in years) - 161

STEP TWO
Find your "activity rating" and multiply it by your answer from step one.

Factor Category Definition
1.2 Sedentary Little or no exercise and desk job

1.375 Lightly Active Light exercise or sports 1-3 days a week

1.55 Moderately Active Moderate exercise or sports 3-5 days a week

1.725 Very Active Hard exercise or sports 6-7 days a week

1.9 Extremely Active Hard daily exercise or sports and physical job

You now have a rough estimate of how many calories you burn each day

STEP THREE
Create a deficit between the number of calories you burn and the number you consume.
The greater the deficit, the faster the rate of weight loss.
It takes a deficit of 3500kcal (14644kj) to burn 1lb of body fat.
It takes a deficit of 7716kcal (32284kj) to burn 1kg of body fat.
So for example you want to lose 1kg per week, create a daily deficit of 1102kcal (7716 / 7 days), that is to say eat 1102kcal less per day than you burn.

Of course when you lose weight it is not 100% body fat, some is water, some is lean mass, yarda yarda yarda, regardless these equations are helpful as a GUIDE.

Secondly, don't consume more calories than you should

I recommend you start filling each days calorie allowance with a variety of 3 servs* fruit, 4 servs veg (1 dark green leafy, 1 dark yellow/orange, 2 any kind), 2 servs legumes, 3 servs wholegrains**, 1/5 serv nuts/seeds (or 1 tbsp oil from nuts/seeds) BEFORE eating whatever chocolate chip cookie or pie you want so as not to run the risk of filling your daily calorie quota before taking in adequate nutrition. And if you don't eat any animal products (I highly recommend a vegan diet not for weightloss but for superior health) take a B12. B12 is produced by certain bacteria not animals but because todays water supply and vegetable crops are treated the only reliable food sources of B12 today are animal products. There are many vegan B12 supplements available.

* a serv is one palm full.
** Most publications recommend 5 servs of wholegrains not 3 I just disagree with this large amount of grains being healthy, I am not a nutritionist so look into it yourself if you're not sure. 'the new four food groups' from PCRM (physicians committee for responsible medicine)

Be sure to drink enough water, thirst can be confused for hunger resulting in a desire to over eat. I recommend drinking one 800mL bottle of water between meals (so one bottle after breakfast before lunch, and another after lunch before dinner, and another after dinner before breakfast). You should try not to drink too much during meals as it can dilute stomach acids and make digestion sluggish.

Reached your calorie limit but WANT something?

herbal teas - many flavours, near zero calories (no cream or sugar duh)
diet sodas - near zero calories (flat soda can be poured into ice-cube trays, crunchy! just like eating! still near zero calories)
sugar-free jelly - only 10 calories per serv
lettuce - only 5 calories per cup
plain air popped corn - 15 calories per cup
oxo stock cubes - 14 calories per cube makes 1mug broth
instant miso soup sashets - 28 calories each

Still WANT something?

brush your teeth and chew sugarfree gum

STILL *want* something?

Go to bed you're just tired.

If after a week of tracking your food intake you feel like it is too hard, DO NOT give up entirely and sob into a junk food binge, revisit the plan and make your calorie allowance larger, so long as you are still consuming less calories than you are burning you will still lose weight just at a slower rate, have patience.

If you fuck up (bound to happen from time to time), just let it go and begin again immediately (this is a hard one). Do not stress out about it and try to make up the calories by not eating anything at all the next couple of days. Do not say to yourself oh I will start again on diet tomorrow/monday in the mean time *binge binge binge*. Let it go, it really isn't a big deal, and you do not need to wait for a "fresh" day/week (infact this is a sure way to MAKE IT a big deal), get back on track with your plan IMMEDIATELY.
 
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^ Well, there were other factors influencing the initial weight gain. Regardless, are you not vegan anymore?
Don't you remember I added local, truly free-range eggs back into my diet? I won't go into the other more recent changes to my diet in this thread though, since that's getting off topic. :P

On thread: Eat less, move more.
 
Firstly, Work out how many calories you should be consuming.

STEP ONE
Calculate your approximate RMR/BMR (resting/basal metabolic rate) there are two accepted equations for RMR/BMR Harris-Benedict equation or the Mufflin equation (both give answers in kcal)

Harris-Benedict equation for MALES:
(13.75 x weight in kg) + (5 x height in cm) - (6.76 x age in years) + 66

Harris-Benedict equation for FEMALES:
(9.56 x weight in kg) + (1.85 x height in cm) - (4.68 x age in years) + 655

OR you can use the Mufflin equation;

Mufflin equation for MALES:
(10 x weight in kg) + (6.25 x height in cm) - (5 x age in years) + 5

Mufflin equation for FEMALES:
(10 x weight in kg) + (6.25 x height in cm) - (5 x age in years) - 161

STEP TWO
Find your "activity rating" and multiply it by your answer from step one.

Factor Category Definition
1.2 Sedentary Little or no exercise and desk job

1.375 Lightly Active Light exercise or sports 1-3 days a week

1.55 Moderately Active Moderate exercise or sports 3-5 days a week

1.725 Very Active Hard exercise or sports 6-7 days a week

1.9 Extremely Active Hard daily exercise or sports and physical job

You now have a rough estimate of how many calories you burn each day

STEP THREE
Create a deficit between the number of calories you burn and the number you consume.
The greater the deficit, the faster the rate of weight loss.
It takes a deficit of 3500kcal (14644kj) to burn 1lb of body fat.
It takes a deficit of 7716kcal (32284kj) to burn 1kg of body fat.
So for example you want to lose 1kg per week, create a daily deficit of 1102kcal (7716 / 7 days), that is to say eat 1102kcal less per day than you burn.

Of course when you lose weight it is not 100% body fat, some is water, some is lean mass, yarda yarda yarda, regardless these equations are helpful as a GUIDE.

Secondly, don't consume more calories than you should

I recommend you start filling each days calorie allowance with a variety of 3 servs* fruit, 4 servs veg (1 dark green leafy, 1 dark yellow/orange, 2 any kind), 2 servs legumes, 3 servs wholegrains**, 1/5 serv nuts/seeds (or 1 tbsp oil from nuts/seeds) BEFORE eating whatever chocolate chip cookie or pie you want so as not to run the risk of filling your daily calorie quota before taking in adequate nutrition. And if you don't eat any animal products (I highly recommend a vegan diet not for weightloss but for superior health) take a B12. B12 is produced by certain bacteria not animals but because todays water supply and vegetable crops are treated the only reliable food sources of B12 today are animal products. There are many vegan B12 supplements available.

* a serv is one palm full.
** Most publications recommend 5 servs of wholegrains not 3 I just disagree with this large amount of grains being healthy, I am not a nutritionist so look into it yourself if you're not sure. 'the new four food groups' from PCRM (physicians committee for responsible medicine)

Be sure to drink enough water, thirst can be confused for hunger resulting in a desire to over eat. I recommend drinking one 800mL bottle of water between meals (so one bottle after breakfast before lunch, and another after lunch before dinner, and another after dinner before breakfast). You should try not to drink too much during meals as it can dilute stomach acids and make digestion sluggish.

Reached your calorie limit but WANT something?

herbal teas - many flavours, near zero calories (no cream or sugar duh)
diet sodas - near zero calories (flat soda can be poured into ice-cube trays, crunchy! just like eating! still near zero calories)
sugar-free jelly - only 10 calories per serv
lettuce - only 5 calories per cup
plain air popped corn - 15 calories per cup
oxo stock cubes - 14 calories per cube makes 1mug broth
instant miso soup sashets - 28 calories each

Still WANT something?

brush your teeth and chew sugarfree gum

STILL *want* something?

Go to bed you're just tired.

If after a week of tracking your food intake you feel like it is too hard, DO NOT give up entirely and sob into a junk food binge, revisit the plan and make your calorie allowance larger, so long as you are still consuming less calories than you are burning you will still lose weight just at a slower rate, have patience.

If you fuck up (bound to happen from time to time), just let it go and begin again immediately (this is a hard one). Do not stress out about it and try to make up the calories by not eating anything at all the next couple of days. Do not say to yourself oh I will start again on diet tomorrow/monday in the mean time *binge binge binge*. Let it go, it really isn't a big deal, and you do not need to wait for a "fresh" day/week (infact this is a sure way to MAKE IT a big deal), get back on track with your plan IMMEDIATELY.

Holy moly. I'm 99% sure if you follow this you will be so stressed out as to buy a box of Twinkies and carton of Death By Chocolate and high-quality chocolate syrup at the store and have a nervous breakdown while finishing the lot in a day.

Chill out. Losing weight is associated with a different mind-state; technicalities have a small part to play.

My opinion.

Peace
 
Holy moly. I'm 99% sure if you follow this you will be so stressed out as to buy a box of Twinkies and carton of Death By Chocolate and high-quality chocolate syrup at the store and have a nervous breakdown while finishing the lot in a day.

Chill out. Losing weight is associated with a different mind-state; technicalities have a small part to play.

My opinion.

Peace

Says the guy who recommended fasting for 24hrs lmao. Dude if you don't have any decent advice for the OP then don't try to trash anyone else's advice. Libby took the time and effort to give some very good avice. You didn't give fuckall cuz u don't know fuckall. Mods should get rid of you.
 
^I will not respond directly to this idiot. He is a troll/kid. Everyone check here: http://www.bluelight.ru/vb/threads/637374-How-to-reduce-Zoloft-Pill-if-it-is-Powder The moderator had to delete his response to my effort to help him it was so obscene. He then acts sickeningly amiable to a poster who recommends the exact same thing as I did.

Day-long fasting is a healthy option.

http://www.allaboutfasting.com/how-long-should-you-fast.html
http://www.sciencedaily.com/releases/2011/04/110403090259.htm
http://serendip.brynmawr.edu/exchange/node/1834

Enough time spent on that.
 
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^I will not respond directly to this idiot. He is a troll/kid. Everyone check here: http://www.bluelight.ru/vb/threads/637374-How-to-reduce-Zoloft-Pill-if-it-is-Powder

Yes, I'm a troll because I asked the bluelight community how I could reduce Zoloft medication if it's in capsule form, and by how much. Yes, I'm a troll. Look at post #26 and then look at post #36 in this thread, you are right, I must be the troll. And you must be a member of Mensa. Now go away doggy, shoo. *transit012 throws bone far away*
 
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I agree - that almost stresssed me out by attempting to read the first half.

Libby you're thinking way too much. ;)

Calculations - it's not rocket science, it's as easy as changing your diet, breathing through bad emotions so you aren't tempted to binge, and exercising properly.

I will add to your bit, about water (and drinks in general), NEVER EVER have drinks colder than room temperature - seriously ice cold/cold drinks stop your digestion, and therefore any food you will have eaten sits in your stomach waiting and either putrefying or fermenting while your digestion kicks itself into gear again(which can take ages unless you are in the habit of chewing ginger during the day!)
Holy moly. I'm 99% sure if you follow this you will be so stressed out as to buy a box of Twinkies and carton of Death By Chocolate and high-quality chocolate syrup at the store and have a nervous breakdown while finishing the lot in a day.

Chill out. Losing weight is associated with a different mind-state; technicalities have a small part to play.

My opinion.

Peace

Transit - I'm sorry but if OP doesn't have any idea about foodcombining then THAT is the most important change to make with her diet.

And anyone who says it is imperative she has a good breakfast - well if she can put weight on very easily, and is naturally heavyset, then no, actually she should most likely skip breakfast most days, or simply have juice (remember - room temp or higher).

Hot drinks are the ideal for losing weight, especially spiced drinks like chai or a mixed concoction of your own (research digestive spices).

ALSO fasting for 24hrs is a good idea.

It is a good idea to do this once a season change, and to fast for one meal (or if you are naturally heavyset, until mid-afternoon, excluding juice) once a week. Extremely helpful for dealing with a sluggish metabolism, and burning up indigested toxins!
 
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Guys, can we all get along please? Everyone has different ideas on health and wellbeing, and you know what? That's totally normal, acceptable and OK! We are all different and as such, we all have different bodies / metabolisms / tastes and capabilities.

Please respect other posters opinions. I do not want to have to start editing posts. Everyone has the right to contribute so long as they are not encouraging harmful acts.
 
Just be more active and replace junk food/snacks with fruit. It's more appealing than just eating a plate full of raw veg like some people suggest. Soon will you will love it and prfer it to chocolate etc and will feel more refreshed and healthier from it. Just don't do anything drastic, it's a gradual transition. You can still eat 'bad' food from time to time or spruce up your salad or veg with a sauce etc. With being active you don't have to have an expensive gym membership, the drop out rate is quite high i'd imagine. very fucking boring imo. If you work then ride a bicycle to work, take the scenic route etc. Just perservere and be patient. I'm not exactly fit but I push myself to bike up that hill and eat more salad and veg than I sued to etc. Soon it will become normal to you.
 
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im trying to lose some weight, i get real hungry for icecream before bed
anything i can do to stop this craving for chocolate icecream ?

12 ounces of water ?

yawn im sleepy



ooops someone said bee pollen up above anything else
unsure how bee pollen would make a big difference, but generally speaking fiber+water is the go-to appetite reducer (whether in situations like yours, or for ppl who want to eat less at each meal and consume water+fiber a short while before all meals. For fiber I'd recommend pure, unflavored psyllium husk powder; nice and cheap, and super effective. and healthy. Grab the capsules for a touch more $ and convenience.)



Exercise and diet. There are no magic pills or chemicals that will make you lose weight without proper diet and exercise.
QFT

With all the 'varied' advice, keep in mind that these are just different ways to skin a cat (my way being the best. lol ;PP ). But honestly, it really is just calorie balance - create a calorie deficit (via any of the ways mentioned to reduce calorie intake and/or increase calories burned) and you will lose weight, PERIOD. If fiber before meals or going vegan can help reduce calorie intake, do what works for you. If sprinting or dancing helps you burn more calories*, then go for it!
(*most people find that the exercise that works best for them is the exercise they find enjoyable.)
 
I have a bunch of Low Starch Veggie recipes from the Optifast programme (Australian) website. You have to sign up and create a 'lifestyle planner' thingy and click each individually to view them but lucky you guys I have painstakingly copy/pasted each one and then written up an index and numbered each one accordingly for easy recipe findingness in order to print out and add to my own recipe collection SO I can easily copy/paste it here for any slimmers who may be interested =)

All of these recipes use low starch veggies, nearly all of them are 100 calories per serve (none more than 135 calories), and none use more than 1tsp of vegetable oil per serve. I am pretty sure anyone can use these recipes to add healthy veggie goodness to their diet without adding a lot of calories. Vegans, Low-Carb, Even Paleo people I think, if you eat meat no-one is stopping you from adding some in. So recipes for ALL here we go...

NSFW:

1. Mediterranean Cauliflower Salad
2. Fresh Tomato Salad
3. Tomato and Pepper Salad
4. Minty Green Bean Salad
5. Asian Broccoli Stir Fry
6. Grilled Eggplant with Middle Eastern Spices
7. Gingered Snow Peas
8. Fried Cabbage with Onion
9. Sicilian Vegetable Stew
10. Grilled Zucchini
11. Grilled Portobello Mushrooms
12. Grilled Capsicum and Zucchini
13. Roasted Asparagus with Shallots
14. Asparagus and Tomato Stir-Fry
15. Garlic Asparagus with Lime
16. Spicy Braised Cabbage
17. Stir-Fried Cabbage
18. Hot Baby Mushrooms
19. Thai-Style Cabbage
20. Golden Carrot Soup
21. Stir Fried Vegetables with Italian Sauce
22. Vegetable Kebabs
23. Barbequed Vegetable Kebabs
24. Green Beans with Tomatoes and Oregano
25. Cabbage, Zucchini and Capsicum Stir-fry
26. Italian Style Celery
27. Curried Vegetables
28. Stir-Fry Spring Vegetables
29. Roasted Vegetables
30. Grilled Eggplant with Tomatoes and Balsamic Vinegar
31. Roasted Cherry Tomatoes and Asparagus with Lemon Thyme
32. Steamed Greens
33. Spiced Chinese Vegetables
34. Ratatouille
35. Middle-Eastern Spice Stew
36. Chinese Vegetable Stir-fry
37. Mixed Pepper Salad
38. Garlic Baked Tomatoes
39. Chinese Sprouts
40. Roasted Red Capsicum and Tomato Soup
41. Light Vegetable Soup
42. Beefy Tomato and Basil Soup (it's "beefy" from stock cube, could totally use vegetable stock cube instead)
43. Cauliflower Soup

1. Mediterranean Cauliflower Salad

Nutritional Information
Calories: 100
Serves: 4
Ingredients
1 head cauliflower, cut into florets
1/4 cup red capsicum, chopped
2 tablespoon fresh parsley, chopped
1/4 cup olives
1 tablespoon capers
1 tablespoon wine vinegar
1 tablespoon olive oil
1/2 teaspoon dried oregano
Salt and pepper to taste
Source- Nutrition Professionals Australia
Method
Steam or microwave cauliflower florets until just tender.
Refresh under cold water to stop the cooking process.
In a bowl, combine cauliflower, pepper, parsley, olives and capers.
Toss lightly.
Whisk together vinegar, oil and oregano.
Pour over vegetables.
Marinate in the fridge for two hours or overnight.
Serve cold.

2. Fresh Tomato Salad

Nutritional Information
Calories: 100
Serves: 4
Ingredients
5 tomatoes, diced
1 onion, chopped
1 cucumber, sliced
1 green capsicum, chopped
1/2 cup chopped fresh basil
1/2 cup chopped parsley
2 tablespoon white wine vinegar
2 tablespoon crushed garlic
Salt and pepper to taste
Source- Nutrition Professionals Australia
Method
In a large bowl, combine the tomato, onion, cucumber, bell pepper, basil, parsley, garlic and vinegar.
Toss and add salt and pepper to taste.
Chill and serve.


3. Tomato and Pepper Salad

Nutritional Information
Calories: 100
Serves: 4
Ingredients
3 medium tomatoes, chopped
1 large cucumber, seeded and chopped
1 medium green capsicum, chopped
1 stalk celery, thinly sliced
3 tablespoon distilled white vinegar
1 tablespoon white sugar
1/2 teaspoon salt
Freshly ground black pepper to taste
Source Nutrition Professionals Australia
Method
Mix the tomatoes, cucumber, green bell pepper, and celery in a bowl. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.

4. Minty Green Bean Salad

Nutritional Information
Calories: 100
Serves: 6
Ingredients
1/4 cup water
1 teaspoon white sugar
500g fresh green beans
4 cloves garlic, thinly sliced
2 slices onion, chopped
1 sprig fresh mint leaves
1 tablespoon olive oil
1 tablespoon cider vinegar
1/2 tablespoon minced garlic
1/4 teaspoon dried basil
1/4 teaspoon prepared mustard
Pepper to taste
Source Nutrition Professionals Australia
Method
In a medium saucepan, bring the water and sugar to the boil.
Cook green beans 10 minutes, or until tender but crisp.
Transfer green beans to a medium bowl, and mix with garlic, onion, and mint.
In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper.Shake until well blended.Toss into the green bean mixture.

5. Asian Broccoli Stir Fry

Nutritional Information
Calories: 100
Serves: 4
Ingredients
1 bunch broccoli, cut into florets, stem peeled and chopped
1 teaspoon of oil
2 cloves garlic, minced, grated, or pressed
2 teaspoon grated fresh ginger
2 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoon sesame oil
1 teaspoon artificial sweetener eg. Splenda
Source- Nutrition Professionals Australia
Method
Lightly steam broccoli, or microwave in a covered container in small amount of water for 3 minutes.
Combine soy sauce, sesame oil, sherry, and sweetener.
Spray frying pan with oil spray.
Stir-fry broccoli for 1-2 minutes, until almost tender.
Push to the edges of the pan.
Add ginger and garlic to pan and sauté 30-60 seconds, until fragrant.
Add sauce in the pan, and toss all ingredients together.
Source- Nutrition Professionals Australia

6. Grilled Eggplant with Middle Eastern Spices

Nutritional Information
Calories: 100
Serves: 2
Ingredients
1 medium eggplant
1 teaspoon of olive oil
Ground coriander seed
Ground cumin seed
Pepper
Source- Nutrition Professionals Australia
Method
Slice eggplant into slices about 2cm thick.
Sprinkle with coriander, cumin, and pepper.
Spray with olive oil.
Let sit for 5-10 minutes.
Sprinkle with salt and grill on a medium-hot grill for approx 4 minutes per side

7. Gingered Snow Peas

Nutritional Information
Calories: 100
Serves: 4
Ingredients
3/4 cup chicken stock
1 clove garlic
2 teaspoon sliced fresh ginger
300g snow peas, trimmed
2 cups sliced mushrooms
1/2 cup sliced spring onions.
2 tablespoon dry sherry
1 tablespoon soy sauce
Source- Nutrition Professionals Australia
Method
Heat chicken stock and garlic and boil until reduced to 1/4 cup.
Remove garlic.
In a large frying pan, place reduced stock, ginger, vegetables and sherry.
Stir for 3-4 minutes, tossing frequently.
Add soy sauce.
Source- Nutrition Professionals Australia

8. Fried Cabbage with Onion

Nutritional Information
Calories: 100
Serves: 3
Ingredients
1 teaspoon of olive oil
1 small white onion, sliced very finely
1 small head of cabbage, cut in half
2 tablespoon cider vinegar
1 bay leaf (optional)
Water
Source- Nutrition Professionals Australia
Method
Spray pan with oil and onion and cook till slightly brown.
Add cut cabbage and add bay leaf (optional).
Add water, 1/4 cup at a time, to cover cabbage.
Cover and allow to steam, stirring often, and adding water as needed to help loosen the brown bits in the pan.
Cook 15-20 minutes.
It will cook down quite a bit in volume.
Taste to check for desired tenderness.
When almost done, add vinegar, stir, and heat an additional 5 minutes.
Sprinkle with coarse black pepper just before serving if desired.

9. Sicilian Vegetable Stew

Nutritional Information
Calories: 100
Serves: 8
Ingredients
1kg eggplant
250g onions, thinly sliced
1 tablespoon olive oil
500g ripe tomatoes, seeded and cut into strips
2 tablespoon capers, drained
2 or 3 celery stalks, chopped
150g olives
1/3 cup vinegar of any kind
1 teaspoon Splenda
Source- Nutrition Professionals Australia
Method
Wash the eggplants and cut into small pieces.
Put them into a large strainer and sprinkle with salt.
Set aside to drain for at least 1 hour.
Meanwhile, combine the onions with half of the olive oil in a wide, shallow pan.
Cook until golden.
Add the tomatoes, capers, celery and olives.
Mix well and cook for 15 minutes, set aside.
Rinse the eggplant and dry completely.
Heat the remaining oil in a pan over high heat.
When the oil is hot, add the eggplant pieces and fry until well browned.
Stir the eggplant into the tomato mixture.
Sprinkle on the vinegar and Splenda and return to low heat.
Cook until the vinegar completely evaporates.
Serve either warm or cold.

10. Grilled Zucchini

Nutritional Information
Calories: 100
Serves: 2
Ingredients
1 large zucchini
1/4 cup fat free Italian-style salad dressing
Source-Nutrition Professionals Australia
Method
Slice zucchini into 1/2cm thick slices.
Toss is a bowl with Italian dressing.
Place on a hot grill and grill about 4 to 5 minutes or until grill marks appear and the zucchini is slightly limp.
Serve and enjoy.

11. Grilled Portobello Mushrooms

Nutritional Information
Calories: 100
Serves: 4
Ingredients
1/2 cup finely chopped red capsicum
1 clove garlic, minced
1 tablespoon olive oil
1/4 teaspoon onion powder
1/2 teaspoon ground black pepper
4 portobello mushroom caps
Source Nutrition Professionals Australia
Method
Preheat grill for medium heat.
In a large bowl, mix the red bell pepper, garlic, oil, onion powder, and ground black pepper.
Brush mixture over gill side of the mushroom caps.
Lightly oil the grill grate.
Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.

12. Grilled Capsicum and Zucchini

Nutritional Information
Calories: 100
Serves: 2
Ingredients
1 medium green capsicum
1 medium sweet red pepper
2 medium zucchini
1 teaspoon of olive oil
2 teaspoon soy sauce
Source- Nutrition Professionals Australia
Method
Cut vegetables into thin strips.
Place the vegetables on a double layer of heavy-duty foil.
Lightly spray with olive oil spray; drizzle with soy sauce.
Fold foil around vegetables and seal tightly.
Grill, covered, over medium heat for 10-15 minutes or until vegetables are crisp-tender.

13. Roasted Asparagus with Shallots

Nutritional Information
Calories: 100
Serves: 4
Ingredients
2 bunches fresh asparagus spears, trimmed
4 medium shallots, thinly sliced
1 teaspoon olive oil
3 tablespoon red wine vinegar, divided
Salt and pepper to taste
Source- Nutrition Professionals Australia
Method
Preheat the oven to 200°C.
Place the asparagus and shallots in a large bowl, and pour the olive oil and 2 tablespoons of the vinegar over them.
Season with salt and pepper, and toss to coat evenly.
Spread the asparagus spears out in a single layer on a baking sheet.
Bake for 20 minutes in the preheated oven, or until tender and bright green.
Shake the pan about half way through to roll the spears over so they cook evenly.
Remove from the oven, and drizzle the remaining vinegar over the asparagus.
Toss lightly to coat, and serve immediately.

14. Asparagus and Tomato Stir-Fry

Nutritional Information
Calories: 100
Serves: 6
Ingredients
1 teaspoon olive oil
500g fresh asparagus, cut diagonally into 3cm pieces
4 green onions, but into 2cm diagonal pieces
150g canned mushrooms, drained and sliced
2 small tomatoes, cut into thin wedges
1/2 teaspoon grated lemon peel
1 tablespoon soy sauce
2 teaspoon lemon juice
1/2 teaspoon sesame oil
Source- Nutrition Professionals Australia
Method
Heat a large saucepan over medium-high heat.
Add butter, asparagus and onions.
Stir-fry 3-4 minutes.
Add mushrooms and stir-fry 1 minute.
Stir in tomatoes, lemon peel, soy sauce, lemon juice, and oil.
Heat thoroughly.

15. Garlic Asparagus with Lime

Nutritional Information
Calories: 100
Serves: 2
Ingredients
1 tablespoon olive oil
1 clove garlic, minced
1 medium shallot, minced
1 bunch fresh asparagus spears, trimmed
1/4 lime, juiced
Salt and pepper to taste
Source- Nutrition Professionals Australia
Method
Heat olive oil in a large pan over medium heat.
Stir in garlic and shallots, and cook for 1-2 minutes.
Stir in asparagus spears; cook until tender, about 5 minutes.
Squeeze lime over hot asparagus, and season with salt and pepper.
Transfer to serving plate, and garnish with lime wedges.

16. Spicy Braised Cabbage

Nutritional Information
Calories: 100
Serves: 4
Ingredients
5 cups chopped cabbage
1 cup beef broth/stock
4 crushed garlic cloves
1 teaspoon olive oil
1/2 onion, slivered
1 teaspoon tumeric
1 teaspoon cumin
If you enjoy spicy food, also add 1 teaspoon chilli peppers and 1/2 teaspoon cayenne pepper
Instead of tumeric, cumin and cilantro you can use 1 tablespoon chilli powder
Source- Nutrition Professionals Australia
Method
Heat pan, lightly spray with olive oil.
Add onions, cook until translucent and add garlic.
Sautee a few minutes.
Add cabbage.
Toss, then add the rest of the ingredients, mix well.
Braise on medium/low heat until liquid reduces to half.
Stir often to infuse flavours.

17. Stir-Fried Cabbage

Nutritional Information
Calories: 100
Serves: 2
Ingredients
1 teaspoon olive oil
2/3 cup chopped celery
2 cups shredded cabbage
1/2 cup chopped green capsicum
1/3 cup chopped onion
4 teaspoon soy sauce
Dash of pepper, to taste
Source- Nutrition Professionals Australia
Method
Spray pan with olive oil and heat.
Add celery, cook one minute.
Add cabbage, pepper and onion.
Continue frying until vegetables are tender-crisp, approx 2-3 minutes.
Add soy sauce and pepper.
Stir well and cook one minute longer.


18. Hot Baby Mushrooms

Nutritional Information
Calories: 100
Serves: 4
Ingredients
2 teaspoon olive oil
1 medium onion, sliced
1 clove garlic, crushed
1 teaspoon chopped chilli
2 tablespoon lemon juice
1/2 cup chicken stock
400g baby mushrooms
1 tablespoon chopped chives
Source- Nutrition Professionals Australia
Method
Heat oil, add onion, garlic and chilli.
Cover and leave to sweat 3-4 minutes.
Add lemon juice, stock and mushrooms.
Cover and simmer for 5 minutes.
Sprinkle mushrooms with chives.
Serve hot or cold.


19. Thai-Style Cabbage

Nutritional Information
Calories: 100
Serves: 4
Ingredients
1 teaspoon oil
1 clove garlic, crushed
2 teaspoon finely chopped lemon grass
1 teaspoon fresh chopped ginger
1/2 teaspoon chopped chilli
2 tablespoon chicken stock
300g shredded cabbage
1 red capsicum, seeded and sliced
1 cup sliced mushrooms
1 cup snow pea sprouts (or bean sprouts)
1 tablespoon chopped mint
Source- Nutrition Professionals Australia
Method
Heat oil and gently cook garlic, lemon grass, ginger and chilli for 2-3 minutes.
Add chicken stock and bring to the boil.
Add cabbage, capsicum, mushrooms, sprouts and mint.
Toss gently together for 4-5 minutes until thoroughly heated.
Serve at once.

20. Golden Carrot Soup

Nutritional Information
Calories: 135
Serves: 4
Ingredients
2 tablespoons olive oil
5 large winter carrots, diced
1 large onion, chopped
2 garlic cloves, crushed
3 bay leaves
1 1/4 tablespoons MAGGI Chicken Stock Powder, or Beef Stock Powder
freshly ground black pepper
flat-leaf Italian parsley, to serve
Source- www.recipes.com.au
Method
Heat oil in a large saucepan.
Add the carrots, onion, garlic and bay leaves and cook for 10 minutes.
Put the prepared stock in another saucepan and bring to the boil.
Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender.
Remove the pan from the heat and remove the bay leaves.
Allow the soup to cool a little, then transfer to a food processor or blender and puree until smooth.
Season with pepper.
If the soup is too thick, add some extra stock.
Serve garnished with parsley.

21. Stir Fried Vegetables with Italian Sauce

Nutritional Information
Calories: 130
Serves: 1
Ingredients
1 teaspoon of olive oil
3 florets of cauliflower
2 florets of broccoli
1/2 zucchini
1 yellow squash
1/3 carrot
1 stalk of celery
Italian Puree (Serves 4, and lasts 2 days in the fridge)
1/2 onion, finely chopped
4 tomatoes, skinned and chopped
1 clove garlic, finely chopped
1/4 cup of fresh basil
1 tablespoon no added salt tomato paste
Method
Combine Italian puree ingredients in pan and simmer for 20 minutes.
Chop or slice remaining vegetables.
Heat oil in non stick fry pan, and stir fry vegetables until lightly cooked.
Pour over Italian sauce.

22. Vegetable Kebabs

Nutritional Information
Calories: 123
Serves: 1
Ingredients
1 zucchini
1/2 Spanish onion
1/2 capsicum
4 mushrooms
1 Lebanese eggplant
Sauce
1 teaspoon of oil
1 tablespoon of balsamic vinegar
1 teaspoon of creamed mustard
1 tablespoon of apple juice
cracked pepper.
Method
Cube vegetables and thread onto water soaked kebab sticks. Combine sauce ingredients and brush over kebabs.
Grill or barbecue kebabs until cooked.

23. Barbequed Vegetable Kebabs

Nutritional Information
Calories: 100
Serves: 4
Ingredients
8 small Spanish onions, peeled and cut in half
1 red capsicum, seeded and cut into squares
1 green capsicum, seeded and cut into squares
16 button mushrooms
2 leeks, cut into 2.5cm pieces
4 thin eggplant, cut into 2.5cm pieces
1 punnet cherry tomatoes
2 tablespoon 'diet' or 'free' dressing
2 tablespoon chopped fresh herbs (parsley, chives, rosemary or other combinations)
Source- Nutrition Professionals Australia
Method
Arrange vegetables on skewers (soaked in water to prevent burning).
Combine dressing with herbs and brush it over vegetables.
Barbeque for about 10 minutes turning skewers several times and brushing with remaining dressing.

24. Green Beans with Tomatoes and Oregano

Nutritional Information
Calories: 100
Serves: 6
Ingredients
600g green beans
1 tablespoon olive oil
1 small red Spanish onion, finely chopped
6 medium egg tomatoes, thickly sliced
1 teaspoon artificial sweetener
1 tablespoon balsamic vinegar
1 tablespoon water
1 tablespoon chopped fresh oregano
Source- Nutrition Professionals Australia
Method
Add beans to pan of boiling water, boil 2 minutes, drain.
Rinse under cold water, drain.
Heat oil in pan, add onion, cook, stirring, until soft.
Add tomatoes and sugar, cook, stirring, 2 minutes or until tomatoes are just tender.
Stir in vinegar, water and oregano.
Place beans on serving plate, top with tomato mixture.
Serve warm or cold.

25. Cabbage, Zucchini and Capsicum Stir-fry

Nutritional Information
Calories: 100
Serves: 4
Ingredients
1 tablespoon peanut oil
1 medium red Spanish onion, sliced
2 medium zucchini, sliced
1 large red capsicum, sliced
1/4 medium Chinese cabbage, chopped
1/2 teaspoon dried crushed chilies
1 teaspoon fish sauce
1 tablespoon low salt soy sauce
1/2 cup vegetable stock
2 tablespoon brown malt vinegar
1/2 teaspoon artificial sweetener
1 cup bean sprouts
1/3 cup chopped fresh coriander
Source- Nutrition Professionals Australia
Method
Heat oil in pan, add onion, zucchini, capsicum and cabbage. Cook stirring until onion is soft. Add chilies, sauces, stock, vinegar and sugar. Cook, stirring, until mixture boils, remove from heat. Stir in sprouts and coriander. Mix well. Best made just before serving.

26. Italian Style Celery

Nutritional Information
Calories: 100
Serves: 3
Ingredients
4 cups diced celery
1/2 cup grated onion
1 clove garlic
400g canned tomatoes
1 teaspoon basil
Source- Nutrition Professionals Australia
Method
Spray non-stick pan with oil.
Add all ingredients, cover and bring to boil.
Lower heat and cook approximately 10 minutes.

27. Curried Vegetables

Nutritional Information
Calories: 100
Serves: 4
Ingredients
1/2 bunch broccoli in chunks
1/4 cauliflower, chopped into chunky florets
1 small eggplant, diced into small chunks
1 zucchini, thickly sliced
1 red onion, chopped
1 small piece of ginger (1-2cm square) finely chopped
1 large clove garlic, finely chopped
2 tomatoes, chopped
1 green capsicum, cut into large squares
1 red capsicum, cut into large squares
1 small red chilli, left whole for mild flavour or chopped finely for intense heat
1 cup water
1 chicken stock cube
1/2 cup chopped fresh coriander
3 curry leaves (if available)
2 heaped tablespoon good curry powder
Source- Nutrition Professionals Australia
Method
Lightly spray a large frying pan with olive oil.
Add onion, garlic and ginger, cook gently until golden.
Add green and red capsicum, fry for 2 minutes.
Add curry powder, fry until fragrant.
Add tomatoes, then add rest of vegetables and coat with curry onion mix.
Add water, stock cube, curry leaves and chilli, stir through.
Place lid on frying pan and gently simmer until vegetables are just cooked, about 15-20mins.
Do not overcook.
Season with salt and pepper to taste and stir through the chopped coriander.
If you have used the chilli whole remember to remove before serving.
As vegetables cook the liquid content will increase.
Watch the consistency of your sauce, and evaporate if necessary to avoid sauce becoming too watery.

28. Stir-Fry Spring Vegetables

Nutritional Information
Calories: 100
Serves: 4
Ingredients
1 tablespoon unsaturated oil (or replace with 2 tablespoon chicken stock)
1/2 cup spring onion
1 clove garlic, crushed
1 cup sliced green beans
1 bunch asparagus spears, cut into 4cm lengths
1 cup snow peas, topped and tailed
1/2 cup chicken stock
150g sliced button mushrooms
1 teaspoon grated lemon rind
1 tablespoon chopped parsley
Source- Nutrition Professionals Australia
Method
Heat oil in non-stick frypan. Gently sauté spring onions and garlic for 2 minutes, not allowing to brown. Add beans, asparagus, snow peas and stock. Cook tossing or stirring frequently for 5 minutes. Add mushrooms and carefully toss to combine with beans and asparagus so mushrooms are heated. Sprinkle vegetables with lemon rind and parsley and serve hot or cold.

29. Roasted Vegetables

Nutritional Information
Calories: 100
Serves: 4
Ingredients
1 eggplant, cut into quarters
1 red onion, skin on and cut in half
1 red capsicum, whole
1 green capsicum, whole
4 medium mushrooms, halved or quartered
1 zucchini, thickly sliced
6-8 cherry tomatoes cut in half length ways
1 teaspoon olive oil
Balsamic vinegar
Optional- baby spinach, chopped garlic, torn basil leaves, finely chopped chilli
Cracked pepper
Source- Nutrition Professionals Australia
Method
Place egg plant, onion and capsicums in baking tray, spray onion and egg plant lightly with olive oil spray.
Roast in moderate oven until soft, turning occasionally.
Once cooked chop egg plant into chunks.
Remove skin and quarter onion.
Gently peel thin skin from the capsicums, open and remove all seeds and slice generously.
Lightly spray frying pan with oil.
Add mushrooms, zucchini and tomatoes.
Pan fry until wilted.
Add baby spinach at last minute if desired.
Combine roasted and pan fried vegetables in a salad bowl.
Sprinkle with cracked pepper, sea salt, chopped garlic, torn basil leaves and/or chopped chilli.
Splash with balsamic vinegar.
Serve warm or cold, on its own or with fresh torn cos lettuce.

30. Grilled Eggplant with Tomatoes and Balsamic Vinegar

Nutritional Information
Calories: 100
Serves: 6
Ingredients
3 eggplants, sliced into rounds
1 teaspoon olive oil
2 red Spanish onions, diced
2 cloves garlic, crushed
800g diced tomatoes
1/4 cup roughly chopped mint
1/4 cup roughly torn basil
2 tablespoon balsamic vinegar
1 tablespoon capers, chopped
Source- Nutrition Professionals Australia
Method
Preheat grill plate or barbeque grill to high.
Lightly spray eggplant slices with oil and season lightly.
Grill for 2 minutes each side, or until browned.
Transfer to a large mixing bowl and set aside.
Spray a large saucepan over high heat.
Add onions and garlic, cooking for 5 minutes or until onions begin to soften.
Add tomatoes and cook for a further 2 minutes.
Season to taste.
Pour tomato mixture over eggplant and add herbs, balsamic vinegar and capers.
Carefully toss.
Serve warm or cold.

31. Roasted Cherry Tomatoes and Asparagus with Lemon Thyme

Nutritional Information
Calories: 100
Serves: 4
Ingredients
2 punnets cherry tomatoes
24 spears asparagus, cut into 6cm pieces
1 teaspoon olive oil
1 tablespoon pickled lemon thyme leaves
100g rocket
Source- Nutrition Professionals Australia
Method
Preheat oven to 200°C.
Place tomatoes, asparagus, oil and thyme in a large bowl and mix well.
Lightly season.
Transfer to an ovenproof dish and bake for 10 minutes, or until tomatoes start to split.
Remove from oven and toss vegetables through rocket.
Serve immediately.

32. Steamed Greens

Nutritional Information
Calories: 100
Serves: 4
Ingredients
12 spears asparagus
250g broccoli, broken into florets
2 zucchini, chopped into 4cm lengths
150g baby beans
100g sugar snap peas
1 teaspoon olive oil
1 teaspoon balsamic vinegar
Source- Nutrition Professionals Australia
Method
Place asparagus in steamer and steam for 3 minutes.
Add broccoli, zucchini, beans and peas and steam for a further 5 minutes, or until all vegetables are tender.
Transfer to a bowl and toss gently with oil and balsamic vinegar.

33. Spiced Chinese Vegetables

Nutritional Information
Calories: 100
Serves: 4
Ingredients
1 cup broccoli florets
1/2 cup celery cut into wedges
1/2 cup zucchini cut into strips
1 medium onion cut into wedges
1 cup English spinach leaves
1 teaspoon olive oil
1 tablespoon soy sauce
1/2 teaspoon fresh ginger
4 chicken stock cubes
1 tablespoon water
Source- Nutrition Professionals Australia
Method
Spray wok lightly with spray oil.
Add ginger, garlic, onion and stir fry 2-3 minutes.
Add remaining vegetables and stir fry a further 2-3 minutes.
Add a splash of soy sauce and mix through.
Add water and stock cubes, cover and steam for a few minutes only before serving so vegetables stay crisp.

34. Ratatouille

Nutritional Information
Calories: 100
Serves: 6
Ingredients
2 large eggplant, roughly chopped
4 zucchini, roughly chopped
1 teaspoon olive oil
2 onions, sliced
2 garlic cloves, chopped
1 large red capsicum, seeded and roughly chopped
2 large yellow capsicum, seeded and roughly chopped
1 Fresh rosemary sprig
1 Fresh thyme sprig
1 teaspoon coriander seeds, crushed
3 tomatoes, skinned seeded and chopped
8 basil leaves, torn
Black pepper
Fresh parsley or basil sprigs, to garnish
Source- Nutrition Professionals Australia
Method
Heat oil in a large saucepan.
Add onions and fry gently for about 6-7 minutes, until just softened.
Add garlic and cook for another 2 minutes.
Add eggplants, zucchini and capsicum to the pan.
Increase heat until the capsicum are just turning brown.
Add herbs and coriander seeds, cover pan and cook gently for about 40 minutes.
Add tomatoes and season well.
Cook gently for a further 10 minutes until the vegetables are soft but not too mushy.
Remove sprigs of herbs
Stir in torn basil leaves.
Leave to cool slightly and serve warm or cold, garnished with sprigs of parsley or basil.


35. Middle-Eastern Spice Stew

Nutritional Information
Calories: 100
Serves: 4
Ingredients
3 tablespoon vegetable stock
1 green capsicum, seeded and sliced
2 medium zucchini, sliced
2 celery sticks, sliced
400g can chopped tomatoes
1 teaspoon chilli powder
2 tablespoon chopped fresh mint
1 tablespoon ground cumin
Black pepper
Mint sprigs, to garnish
Source- Nutrition Professionals Australia
Method
Heat vegetable stock in a large flameproof casserole dish until boiling.
Add sliced capsicum, zucchini, carrots and celery.
Stir over high heat for 2-3 minutes until the vegetables are just beginning to soften.
Add the tomatoes, chilli powder, mint and cumin.
Reduce heat, cover the casserole and simmer for 30 minutes or until all the vegetables are tender.
Season to taste with pepper and serve hot, garnished with mint leaves.

36. Chinese Vegetable Stir-fry

Nutritional Information
Calories: 100
Serves: 6
Ingredients
1 tablespoon sesame oil
1 garlic clove, chopped
2 cups broccoli florets, cut into small pieces
1 cup sugar snap peas
1 whole Chinese leaf or Savoy cabbage, sliced
4 spring onions, finely chopped
2 tablespoon soy sauce
2 tablespoon dry sherry
Source- Nutrition Professionals Australia
Method
Heat oil in a wok or large frying pan until really hot.
Add the garlic and stir-fry for 30 seconds.
Add the broccoli florets and stir-fry for 3 minutes.
Add the sugar snap peas and cook for 2 minutes.
Toss in the Chinese leaves or cabbage and spring onion and stir fry a further 2 minutes.
Pour on the soy sauce, sherry and 2-3 tablespoon water and stir fry for a further 4 minutes or until the vegetables are just tender.
Serve hot.

37. Mixed Pepper Salad

Nutritional Information
Calories: 100
Serves: 4
Ingredients
2 red capsicum, halved and seeded
2 yellow capsicum, halved and seeded
1 teaspoon olive oil
1 onion, thinly sliced
2 garlic cloves, crushed
Squeeze of lemon juice
Chopped fresh parsley, to garnish
Source- Nutrition Professionals Australia
Method
Grill capsicum halves for about 5 minutes, until skin has blackened and blistered.
Put into a plastic bag, seal and leave for 5 minutes.
Heat the olive oil in a frying pan and add the onion.
Fry for about 5-6 minutes until softened and translucent.
Remove from heat and reserve.
Take the capsicum from the bag and peel off the skins.
Discard skins and slice into thin strips.
Place capsicum, cooked onion and any oil from the pan into a bowl.
Add crushed garlic, a good squeeze of lemon juice and sprinkle with black pepper.
Mix well, cover and marinate for 2-3 hours, stirring the mixture once or twice.
Garnish with fresh parsley.

38. Garlic Baked Tomatoes

Nutritional Information
Calories: 100
Serves: 4
Ingredients
1 teaspoon oil
1 large garlic clove, crushed
1 teaspoon finely grated orange rind
4 firm tomatoes
Black pepper
Shredded basil leaves to garnish
Source- Nutrition Professionals Australia
Method
Mix garlic, orange rind and pepper.
Chill for a few minutes.
Preheat oven to 200°C.
Halve the tomatoes crossways and trim the bases so they stand.
Place the tomatoes in an oven proof dish and the spread the garlic mixture over each tomato half.
Bake tomatoes in the oven for 15-25 minutes, depending on the size of the tomato halves, until just tender.
Serve sprinkled with basil.

39. Chinese Sprouts

Nutritional Information
Calories: 100
Serves: 4
Ingredients
450g Brussels sprouts, shredded
1 teaspoon sesame or sunflower oil
2 spring onions, sliced
1/2 teaspoon Chinese five-spice powder
1 teaspoon light soy sauce
Source- Nutrition Professionals Australia
Method
Trim the Brussels sprouts, then shred them finely using a large sharp knife or shred in a food processor.
Heat the oil and add the sprouts and onions, then stir-fry for about 2 minutes, without browning.
Stir in the five-spice powder and soy sauce, then cook, stirring for 2-3 minutes more, until just tender.
Serve hot.

40. Roasted Red Capsicum and Tomato Soup

Nutritional Information
Calories: 100
Serves: 4
Ingredients
2 red capsicums, halved and seeded
1 teaspoon of olive oil
1 large onion, finely sliced
2 cloves garlic, crushed
1 tablespoon tomato paste
750g ripe tomatoes, roughly chopped
2 cup vegetable stock (made with powdered stock or cubes)
1 tablet or 1 teaspoon artificial sweetener
1 handful basil, torn
Source- Nutrition Professionals Australia
Method
Preheat oven to 180°C.
Place capsicums in a shallow baking dish, skin side up and spray with olive oil.;Roast for 25 minutes or until softened.
Remove from oven, cover with foil, and allow to cool slightly.
Peel off and discard skin and roughly chop flesh.
Spray a large saucepan with oil and place on medium heat.
Add onion and sauté until soft.
Add garlic and tomato paste and cook for 2 minutes, stirring constantly.
Add capsicum, tomato and stock, then cover and simmer for 15 minutes.
Allow to cool slightly, then puree using blender or hand held processor. Season to taste.
For a sweeter soup, add Equal.
Reheat soup and serve sprinkled with basil.

41. Light Vegetable Soup

Nutritional Information
Calories: 100
Serves: 4
Ingredients
1L vegetable stock (made with powdered stock or cubes)
2 sticks celery, chopped
1 onion, chopped
1/4 cup roughly chopped parsley
400g tin crushed tomatoes
1/4 cup finely shredded basil
1 tablespoon rosemary, finely chopped
Source- Nutrition Professionals Australia
Method
Bring stock to boil in a large saucepan.
Add carrot, celery, onion, parsley and tomato and simmer gently 30 minutes.
Stir through basil and rosemary and season to taste.

42. Beefy Tomato and Basil Soup

Nutritional Information
Calories: 100
Serves: 4
Ingredients
500g tinned tomatoes
4 cups boiling water
3 beef stock cubes
2 medium onions, chopped2 sticks celery, chopped
Basil & pepper to taste
Source- Nutrition Professionals Australia
Method
Dissolve beef stock cubes in water.
Place all ingredients into a pot and simmer until vegetables are well cooked.
Puree in blender until smooth.

43. Cauliflower Soup

Nutritional Information
Calories: 100
Serves: 6
Ingredients
1 teaspoon olive oil
1 whole cauliflower, trimmed and cut into small florets
1 onion, finely sliced
2 teaspoon caraway seeds
1L vegetable stock (made with powdered stock or cubes)
1 bunch fresh parsley, leaves picked and roughly chopped
Source
Nutrition Professionals Australia
Method
Heat olive oil in a large saucepan over high heat.
Add cauliflower, onion and caraway seeds.
Cook until onion is translucent.
Add vegetable stock and bring to the boil.
Boil 5-10 minutes or until cauliflower has softened.
Place half cauliflower and stock in the bowl of a food processor.
Process for 30 seconds or until smooth.
Remove from bowl.
Repeat with remaining cauliflower and stock.
Stir parsley through soup.
 
Last edited by a moderator:
Guys, can we all get along please? Everyone has different ideas on health and wellbeing, and you know what? That's totally normal, acceptable and OK! We are all different and as such, we all have different bodies / metabolisms / tastes and capabilities.

Please respect other posters opinions. I do not want to have to start editing posts. Everyone has the right to contribute so long as they are not encouraging harmful acts.


This.

Everybody is different, and has different weight loss strategies. I just hit the 10 pounds lost mark today (over two months, aiming for 5 pounds a month so I'm good), eating red meat at least once a day. I had fried shrimp and sirloin on Saturday. I had a soda 5 days this week. I ate candy a few times. If it's unhealthy, I've probably done it.


I'd say the most important thing is to drastically cut back (or quit) soda. I stopped drinking 5 or 6 Mountain Dews a day and I now only drink soda if I go out for a meal or bring home something special, and never more than one soda a day. Also, if I drink a soda, then no juices either. One is just as bad for you from an empty calorie perspective as the other.

Once you do that, practice portion control. Eat till you are not hungry, don't stuff yourself until you are full. If you order a cheeseburger for lunch, it is much better to eat half of it (or less), then take the rest of it home and finish it off for dinner. It's all about calories in, calories out. As another poster said, eat less, move more. That's it. Try to make some healthier decisions, like ordering green beans as a side dish instead of mac & cheese. Whatever changes you make, try to do something that you can live with forever. Dieting and then moving back into an unhealthy lifestyle is only going to lead you back to the same place eventually. Make a healthy lifestyle change, and think about it that way. Dieting in order to lose weight as quickly as possible seems unhealthy to me unless you are an athlete (such as a boxer) who needs to constantly make different weights.

And work out. Run, swim, do jumping jacks, lift weights, do pushups and situps, do whatever, just start with 10 calm minutes a day of active time or 5 intense minutes. I probably spend an hour active a day now, but when I started out a couple months ago I spent 5 intense minutes exercising, and that was it. It increases on its own, when you begin seeing the results you get when you combine diet with exercise, exercise becomes addictive for the sake of your own vanity.
 
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