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NUTRITION
USANA meal replacements and vitamins and minerals. For Usana products please visit the shop by clicking on the trolley top right. Essentials The foundation of advanced nutrition. Optimal amounts of vitamins, minerals, antioxidants, and other nutrients formulated and balanced by age group. Optimizers Customize your nutritional program. Exclusive formulas targeted for specific nutritional benefits and the unique needs of each person. Macro-Optimizers Macro-Optimizers deliver the right amounts of the right types of protein, essential fatty acids, carbohydrates, and fiber with a taste you'll crave. Low-glycemic formulas deliver convenient, long-lasting energy FOR GREAT LOW GI RECIPES, SCROLL DOWN TO THE BOTTOM OF THE PAGE Nutrichef or Bodychef for quality food, calorie counted and numerous options including vegetarian, and low GI delivered to your door. NUTRICHEF London Fitness is delighted to be able to recommend Nutrichef, the award-winning healthy meal delivery company that delivers breakfast, lunch and dinner direct to clients’ homes. Nutrichef meals are wheat-free, dairy-free, primarily organic and made fresh by Nutrichef’s team of chefs using locally-sourced ingredients. As a result of eating Nutrichef’s delicious meals, clients enjoy a range health benefits including loss of excess weight, increased energy, improved digestion and clearer skin. An added bonus of having meals delivered direct to their door is that customers have more time to spend with their families and for exercise. Nutrichef meals are calorie-counted with an average of 1400 calories a day, thus causing controlled weight loss for most people. Clients with a sedate lifestyle may opt for ‘low calorie’ portions, while clients with a more active lifestyle may purchase additional portions of Nutrichef meals. Nutrichef provides a fish dish three times per week, chicken twice a week and lamb once a week. Nutrichef can also cater for vegetarians, vegans and people with specific ingredient dislikes. The following services are available: Fresh Delivery With this service, clients receive their meals four evenings per week (Monday: delivery of Tuesday’s meals; Tuesday: delivery of Wednesday and Thursday’s meals; Thursday: delivery of Friday and Saturday’s meals; and Saturday: delivery of Sunday and Monday’s meals). This service is available throughout most parts of Surrey. Prices start at £17.50 per day, with discounts for a second person at the same address. Fresh-Frozen Delivery Clients who opt for this service receive a delivery on Saturday morning for the following seven days. The first two days’ meals are chilled and can go straight in the fridge, while meals for days three to seven go in the freezer. All meals are fully labelled with the name of the dish as well as with defrosting and heating instructions. This service is available nationwide and begins at £15 per day. For more information, visit www.nutrichef.co.uk or call 0845 366 9900 (local call rate). BODYCHEF Fresh Healthy Food diet hampers direct to your door! We do the shopping the cooking the portion control & count the calories all for you! We deliver your chilled hamper direct to your door twice each week! Each hamper contains your Breakfast, Lunch, Dinner and Desert along with all your fruits and condiments. No hours preparing food! Retrain your eating habits for life in just one month! Coming off the plan, most customers had lost about a stone in their first month! Many express that they had retrained their eating habits, and now had a different view of the types of food they should be eating, along with having the knowledge to maintain correct portion control. 
RECIPES 1.5kg (3lb) chicken 3 lemons, 1 sliced 2 limes, 1 sliced 1 tablespoon vegetable oil 4 sweet potatoes, peeled and cut into chunks 4 courgettes, cut into chunks 2 onions, cut into chunks 1 large red pepper, cored, deseeded and cut into chunks chicken gravy, to serve 1. Wash the chicken. Place 1 whole lemon inside. Slit the skin and insert the lemon and lime slices under the skin and over the breast. 2. Place in lightly greased baking tray 3. Cover with foil and roast in preheated oven, 190C (375F), gas mark 5, for +/_ 1 hour, 30 min or until cooked. Remove the foil for the last 5 min and spoon the meat juices over. Check that the chicken is cooked - the juices should run clear when a skewer is inserted through the thickest part of the leg or breast. 4. Cook the vegetables at the same time as the chicken. Put the oil in a baking dish. Add the vegetable chunks and squeeze the remaining lemon and lime over the top. Roast above the chicken for 1 hour. 5. Serve the chicken and vegetables with gravy. 1/2 tablespoon olive oil 1 small onion, chopped 200g (7oz)lean pork mince 2 garlic cloves, crushed 1 red pepper, cored, deseeded and chopped 4 large mushrooms, slices 2 canned pineapple rings, chopped 2 tablespoons pineapple juice 1 tablespoon tomato sauce 1 tablespoon soy sauce pinch of chilli powder 125g (4oz) bean sprouts 8 tortilla wraps salad leaves, to serve 1. Heat the oil in nonstick pan and fry the onion until soft. 2. Add the pork and the garlic to the pan and fry for 3-4 min until cooked. 3. Add all the other ingredients except for the bean sprouts and briskly fry for 3-4 min until softened. 4. Add the bean sprouts and, continually stirring, cook briskly for about 1-2 min. 5. Meanwhile, warm the tortilla wraps as directed on the pack. 6. Spoon some of the pork mixture into the middle of each wrap and fold to contain the filling. Serve immediately, with salad leaves. 125ml (4 fl oz) light soy sauce 2 table spoons dry rice wine vinegar 2 tablespoons plum sauce 500g (1 lb) lean pork fillet, cut into strips 250g (8 oz) dried medium egg noodles 4 small carrots 1 red pepper, cored and seeded 125g (4 oz) mangetout 175g (6 oz)baby sweetcorn 3 tablespoons sunflower oil 4 spring onions, sliced pepper 1. Mix together the soy sauce, vinegar, plum sauce and some pepper in a shallow dish. Add the prok and coat well. Let stand for 30 min in a covered dish in the refrigerator. 2. Cook the noodles in boiling water for 5 min, then drain. 3. Cut carrots into 5cm (2 inch) batons. Slice the red pepper into 5cm (2 inch) strips. Blanch all the vegetables except the spring onions for 2 min in boiling water and drain. 4. Heat the oil in a nonstick wok or pan. Stir-fry the pork until just browned. Add the balched vegetables and cook quickly. Add the noodles and marinade. Stir-fry for 5 min. 5. Sprinkle with the spring onions and serve. 1 teaspoon olive oil 1 onion, sliced 1-2 garlic cloves, crushed 2.5cm (1 inch) piece of root ginger, peeled and finely chopped 25g (1 oz) plain flour 1/2 teaspoon turmeric 1/2 teaspoon chilli powder 400g (13 oz) beef, cut into strips 1 tablespoon soy sauce 25g (1 oz) dry-roasted peanuts 500ml (17 fl oz) skimmed milk stir-fried vegetables, to serve 1. Heat the oil in a pan and fry onions, garlic and ginger for 3-5 min. Mix the flour and spices in a bowl and coat the beef, shaking off excess and reserving the rest of the mix. 2. Add the beef to the pan and fry for 3 min or until browned. 3. Stir in the reserved flour mix, soy sauce and peanuts. Cook while stirring for another 2 min. 4. Slowly add the milk and stir until the sauce thickens and boils. Cook for 1 min then cover and simmer for 5 min. 5. Serve with stir-fried vegetables 1 tablespoon rapeseed oil 1 large onion, chopped 1-2 garlic cloves, crushed 2 tablespoons medium curry paste 1 cauliflower, cooked, broken into florets 400g (13 oz) can chopped tomatoes handflu of coriander leaves basmati rice, to serve 1. Heat the oil in a nonstick pan. Fry the onion and garlic until soft. 2. Add the curry paste and cook for 1 min. 3. Add the cauliflower, chickpeas, diced potatoes and tomatoes. Bring to the boil, cover and simmer for 20-30 min until the the potatoes are cooked. 4. Remove the lid and boil a few min more until liquid is reduced and thickened. Add coriander leaves. 5. Serve with basmati rice. 500g (1 lb) mixture of plums, redcurrants, apples and rasperries 25g (1 oz) caster sugar 75ml (3 fl oz) water 6 slices of day-old grain bread low-fat natural fromaga frais, to serve 1. Put the friut in a pan with the sugar and the water. Gently heat to simmer and cook for 10 min. Strain the fruit, catching the juice in a bowl. 2. Cut out 2 circles of bread to fit the top and bottom of a 750ml (1 1/4 pint) pudding basin. Shape the rest to fit the sides. Dip the slices in the reserved fruit juice and line the basin. 3. Spoon the fruit into the basin and put the final circle of bread on top. Cover with a saucer and place some cans or weights on top. Chill overnight. 4. Remove the weights and saucer and invert a plate on top. Holding tightly in place, turn the basin over to release the pudding. 5. Serve with low-fat fromage frais. |
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