We've put together a range of easy recipes which are sure to become favourites with your family and friends who want to remain looking slim and delectable.
Avocado with Salmon
Flesh of 1 ripe Avocado
Juice of ½ Lemon
210g can of Pink Salmon
½ Red Onion
Salt and pepper to taste
Mash the avocado with lemon juice, mash the salmon, finely chop the onion then mix all ingredients together.
Spoon or spread onto sliced cucumber, carrot, radish or celery pieces and enjoy!
Bacon & Asparagus Wraps
2 bunches fresh Asparagus
10 rashers lean Bacon
250g Feta cheese (non crumbly)
12 semi sun-dried Tomatoes
1 bunch Basil
Fry bacon in pan and leave to drain. Steam asparagus, but don’t over cook. Cut medium slices of feta cheese and cut sun-dried tomatoes in half. Wash basil and pick off the leaves. Allow bacon and asparagus to cool. Cut asparagus stalks in half, put back together, add a slice of feta, a couple of sun-dried tomatoes, about 4 big basil leaves and salt and pepper. Then take a rasher of bacon and roll it all up together and secure with a couple of toothpicks.
Avocado Dip
Flesh of 1 large Avocado
Juice of 1 small Lime or Lemon
1 teaspoon minced Garlic
3-4 finely chopped Sundried Tomatoes
2-3 finely sliced Spring Onions
Mash avocado flesh and mix with all other ingredients. Serve with vegetable pieces or rice crackers. This recipe can also be served in lettuce leaf cups as an entree.
Chicken Spread
2 cups finely chopped cooked Chicken
½ cup Whole egg Mayonnaise
2 small stems finely chopped Celery
¼ cup finely chopped Walnuts or Cashews
2 tablespoons Creamed Corn
1 tablespoon finely chopped Red Capsicum
Salt and pepper to taste
Mix all ingredients together and serve with vegetable croutons or as bruchetta topping on toasted Turkish bread.
Salmon Patties
500g Potatoes, peeled, cooked and mashed
400g Pink Salmon, drained (mash bones then flake the salmon)
1 tablespoon chopped Parsley
1 stem finely chopped Celery
4 finely chopped Shallots
1 small grated Carrot
1 lightly beaten Egg
A little cold pressed Olive Oil
Heat oil in non-stick pan; add celery and carrot and cook for 3-4 minutes. Remove vegetables, drain and put into bowl with salmon, parsley, shallots, potato, egg and mix well.
With clean hands dusted with plain flour shape mixture into patties. Brown patties on both sides in pan juices.
Burghul & Lamb Burgers
¼ cup Burghul (cracked wheat)
500g minced lean Lamb
1 medium Brown Onion, finely chopped
2-3 cloves Garlic, minced
¼ cup finely chopped Cashew nuts
2 teaspoons ground Cumin
2 teaspoons Mixed Spice
½ teaspoon Cinnamon
2 tablespoons chopped Parsley
¼ cup chopped fresh Mint
A little cold pressed Olive Oil
Cover burghul with water, stand 10 minutes, rinse, drain and squeeze out excess moisture. Combine burghul with lamb, onion, garlic, nuts, spices, parsley and mint. Shape burger mixture into four large patties. Heat a non-stick pan brushed with oil and cook patties until browned on both sides and cooked through.
May also be served on toasted Turkish bread with salad.
Whole Pears with Berries
4 Pears
1 cup Raspberries, Boysenberries or similar
1 cup Apple or Grape Juice or use fresh Orange Juice
Peel pears leaving stem on, place in saucepan standing up and pour over juice. Heat slowly and simmer for 5 mins. Add berries, cook for a further 5 mins or until pears are tender, while continually spooning berries and juice over pears. Remove whole pears carefully into individual serving bowls and spoon berry mixture over. Serve warm or cold with a dollop of plain natural yoghurt.
Fruit Bar Treats
½ cup dessicated Coconut, toasted
½ cup Rolled Oats
½ cup chopped Dried Apricots
½ cup slithered Almonds
1 cup Synd-X Slimming Protein powder
½ cup fresh squeezed Orange Juice
1½ tblspns cold pressed Olive Oil
Mix all dried ingredients into a large bowl, stir through olive oil and orange juice and combine well. Line a swiss roll tin (20x30cm) with baking paper and press mixture evenly into tin. When pressing mixture into lined tin, smooth and press with a spatula, cover with greaseproof paper and push firmly with flat hand until evenly compacted.
This recipe can be made gluten free by substituting half a cup of rolled rice instead of rolled oats.
Low Carb Fruit Sorbet
2 cups Mango puree or fruit of your choice
½ cup Synd-X Slimming Protein powder
2 tablespoons Orange Juice
1 tablespoon Grand Marnier liquer (optional)
½ cup plain full fat natural Yoghurt
Mix all ingredients together until well combined; pour into shallow dish and freeze until just frozen around the edges. Remove from freezer, stir with a fork, place in a bowl and beat until smooth with electric beaters. Return to dish and freeze until very firm. Scoop into bowls to serve. Without the liquer, this qualifies as a low carb and low fat dessert.
Fruit Punch
2 slices fresh Pineapple
4 Strawberries
6 Raspberries
1 Passionfruit pulp
400ml Berry juice, unsweetened
400ml Pineapple juice, unsweetened
400ml Pear juice, unsweetened
Juice of ½ Lime
6 drops liquid Stevia
1 teaspoon Rose Water
2 drops Vanilla Essence
10 Mint leaves, finely chopped
Put all ingredients into a blender with ice and blend. Serve in tall glass with a splash of club soda, extra ice and mint for garnish.
For more delicious and healthy recipes, get your copy of
Dr Sandra Cabot’s Recipe Collection
EAT YOURSELF A RAINBOW EVERY DAY