The Calorie Controlled Diet (or "Burgers are slowly killing me").This is quite a tricky one. It’s all about eating slightly less. One of my worst habits is filling the plate, rumour has it that I’m not alone on that one. It’s all very well changing your diet to a white meat and salad diet but if you eat a carrier bag full every day, you’re still going to be a porker (you will just create a lot more pooh).
I am not restricting calories (Oh dear God, no!), just trying to get closer to a recommended level.
I figure I need to be consuming 2000 – 2500 calories per day in order to maintain healthy living.
You can calculate your recommended allowance on “The column.org”
http://www.thecolumn.org/how-many-calories-do-i-need.aspThe practice of finding your recommended intake seems to be a bit of a black art, though, so don’t expect too many of these sites to come up with the same answers.
Roughly speaking though if you’re a bloke, about 6 foot high, normal build and you work in an office then you should be aiming at just over 2000 calories. What’s alarming is that I’m sure I have sandwiches that are over that amount. Nice sandwiches though.
This weight-watching site has a useful section on what everything contains in the way of calories. I dare you to calculate today’s meals. Check out the Mars Bar!
http://www.weightlossresources.co.uk/calories/calorie_counter.htmBeing very lazy and none too talented at cooking I opted to choose a few recipe’s that I was just about capable of making without killing myself. For some reason I always end up looking through ivillage “the website for women”, don’t ask, I don’t know. My excuse is that it’s a massive website, full of all manner of gubbins about hormones and cramps and shit.
That aside if you search for healthy meals you end up with ivillage so there I will go.
This page links to
http://www.ivillage.co.uk/food/tools/recipefinderSimply enter your dietary requirements (in my case – low fat, whatever’s easiest and requires little competence) and set the engine to search. My results are in the region of 50, so a little reading was required, but pretty soon I had a short-list;
Monday :. Chicken and Mushroom Stir-fryServe with noodles for a filling main course (50p dried type, bargain!)
INGREDIENTS:
350g mixed white or brown mushrooms (mushrooms, whatever you find on the display in Sainsbury’s. I find bigger mushrooms are better since they involve less slicing & peeling)
125g pack of mixed exotic mushrooms (honestly, I wouldn’t know an exotic mushroom if it came up and smashed me in the face. The only one I can think of is the one you find in a field in Wales that makes you fall down and see singing penguins, just me then. Anyway I left them out.)
2 tbsp groundnut oil (once again, substituted for random oil type stuff)
2 cloves garlic, chopped (from a bottle of course)
275g chicken breast, cut into strips (did that, 100%)
1 red pepper, de-seeded and sliced (that too)
1 bunch spring onions, sliced (well one really big one anyway)
2.5cm piece of fresh root ginger, peeled and grated (Okaaay, well that was just never going to happen, so mixed herbs it was.)
2 tbsp soy sauce
2 tsp clear honey(unlikely)
1 tbsp tomato sauce (Heinz)
PREPARATION:
1. Slice the larger mushroom. Heat the oil in a wok and stir-fry the garlic for 30 seconds.
2. Add the chicken and stir-fry for 5 minutes
3. Add the pepper, onions, ginger and sliced mushrooms and stir-fry for 8 minutes.
4. Stir in the whole mushrooms, soy sauce, honey and tomato sauce and stir-fry for a further 2 minutes. If you like, serve with cooked noodles.
Actually, not that bad. Stir fry’s are a definite way to go if you, like me are in to easy food. Dead quick, not too much preparation and they smell good too.
Just one thing, Don’t add too much Soy Sauce or Tomato sauce. My first attempt ended up looking like a fresh, warm cowpat (I still ate it though).
It’s all about the stir fried vegetables. Once they are nice and cooked in the oil and garlic add a little Tom sauce and then add just splash or two of Soy sauce.
Tuesday : Soup (sigh)
Basic Tomato Sauce
Even frying the onion first is optional in this very simple sauce. All the ingredients go into the pot and then cook very slowly for at least 2 hours
INGREDIENTS:
250ml olive oil
1 large onion, peeled and roughly chopped
2kg ripe tomatoes, cored and peeled (peeling is optional)
1 whole head of garlic, peeled and separated into cloves
1 rounded tsp sea salt
freshly ground black pepper
zest of 1 small lemon (optional)
1 tsp pale golden caster sugar
1 large handful basil
PREPARATION:
1. Heat a little of the olive oil in a large, heavy-bottomed pan and fry the onion until golden. Add the remaining ingredients and cook slowly for 2–3 hours, stirring occasionally. You don’t need to put a lid on as long as you keep the heat very low.
2. If you want a very smooth sauce, you’ll need to peel the tomatoes or, if you prefer, blend the whole lot through together at the end (although this does decrease the brightness of the sauce). The sauce should be thick and jammy.
3. While the sauce is still hot, pour it into sterilised rubber-sealed jars and allow to cool. Keep in the fridge until needed.
Well, that sound easy enough, but you in a moment of pure inspiration,
I discovere

d that you don’t have to do any of that work type stuff,
just pick the carton off the shelf.
Transfer to saucepan
Heat for a couple of minutes
Eat.
Easy really.
The problem with soup is it really does need bread to go with it and I find the best option is a half baguette with loads of butter.
Wednesday - Tuna Steaks with Rice and Salad
I am a huge lover of fish (in the non-literal sense) and Tuna has always been considered healthy, tasty dish, so it was the obvious choice.

1 Bag of mixed salad (go for the cheap stuff it will only go off and you will have to chuck half a bag in the bin)
3 tbsp vegetable or sunflower oil
1 tbsp red wine vinegar (chuck in some red wine too, it gives you an excuse to drink whilst cooking)
salt and black pepper
2 x tuna steaks (per person if you’re me)
Heat a ridged grill pan (preferably non-stick) over a medium-high heat. Brush the tuna steaks with a bit of the oil. Mix the rest of the oil with the vinegar and season with salt and pepper.
Lay the fish in the hot grill pan and fry for 2–3 minutes each side, depending on thickness. It’s best to serve this fish medium rare, so don’t overcook it.
When the fish is done, transfer to plates.
Rice : Buy microwave rice, Open bag about 1cm near top at one side, microwave for 1 ½ minutes and dump on plate.
Salad : Open bag, fill remaining space on plate with salad, cover with salad dressing (not too much though, remember we are on a diet).
More later..