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Friday, 30 September 2011

National Slimming and Cosmetic Clinics have been featured with an article on the ‘Lose That Tyre’ Blog by Mark Corner – an inspirational blog about weight loss and healthy living.

In the article we have covered high protein diets, what to expect, do they help and whether they actually work.

The final conclusion is that healthy balance wins – no need to limit your diet to eating protein only foods and exclude everything else. A healthy choice of high protein, low-fat diet could lead to a more effective weight loss and improve your eating habits.

There is evidence that increase in protein intake improves the feeling of fullness. The more satisfied you feel after eating, the less likely you are to overeat or indulge in sweets and snacks in-between meals during the day. It takes more energy to burn protein than carbs or fats, which means you actually lose more calories to digest your food.

Below you can find easy low carb, low calorie recipes for your perfect tasty Italian Dinner this weekend. 

Italian Chicken


1 can of tomatoes, 1/2 tsp basil
1/2 tsp tarragon
1/2 tsp salt
1/4 tsp pepper, freshly ground
2 tsp olive oil
1 garlic clove finely chopped
2 lb chicken pieces, skinned
2 tbsp parsley chopped or 2 tsp dry parsley
1/2 cup grated mozzarella cheese


Pour tomatoes into container of a blender or food processor. Add basil, tarragon, salt and pepper. Puree until smooth.

Pour oil into a large frying pan, sauté garlic over medium heat for 1 min. Add chicken pieces, brown turning once or twice until golden on both sides. Cover with tomato mixture. Bring to a boil, reduce heat and simmer 15 min until tender.

Remove chicken and place in a warm oven-proof dish. Stir parsley into sauce and spoon over chicken. Sprinkle with Mozzarella. Place under grill until cheese melts.

4 servings  5 g carbohydrate, 25 g protein, 15 g fat (255 calories)

Italian Carrots Serves 8


1 lb of peeled baby carrots or small size carrots cut in
 1/2 inch lengths
1/4 cup balsamic vinegar
1/2 tsp oregano
2 large cloves of garlic, minced
2 tbsp olive oil


Wash and peel the carrots. Steam carrots for about 5 minutes, or until crisp-tender. While carrots are steaming, make your dressing by combining remaining ingredients.

When the carrots are ready place them in a wide and deep dish and pour dressing over them immediately, tossing to coat all sides.

Let rest 30 minutes, tossing once or twice, for flavours to mature.

For deeper flavour can be refrigerated overnight and served either cold or at room temperature.<

Mock Mashed Potatoes:


1 head cauliflower, cut into florets
1 cup of stock (stock cube or fresh)
2 tbsp butter
2 ounces cream cheese
2 tbsp sour cream
1/2 cup grated cheddar cheese


Place cauliflower florets in a large saucepan. Add chicken stock and bring to a boil. Reduce the heat, cover and simmer until very tender, about 12 minutes.

Drain remaining liquid thoroughly and cook 2 more minutes over the low heat until dry, stirring constantly.

Use hand blender or food processor to mash cauliflower with cream cheese, sour cream and cheddar.

Important! Cauliflower should be cooked until VERY tender and should be VERY dry before mixing in the other ingredients.

Put the mixture in an ovenproof dish or tray. Sprinkle some paprika on top to add nice colour.

Bake 15 to 20 minutes until hot.

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