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LOSE IT! The Low Carb & Paleo Way

LOSE IT! The Low Carb & Paleo Way Vol 18 - 2017

LOSE IT! THE LOW-CARB & PALEO WAY Volume 36 Maintaining a healthy lifestyle during the festive season can be tricky, but don’t worry – we’ve got you covered! With 43 pages of festive recipes, friends and family will love your low-carb and paleo festive dishes. You can plan your entire holiday from these gorgeous pages, or just leaf through it for a few ideas for the braai or dessert. We also have an article on treat meals … and why they can be a good thing. Need a little pick me up to help with the end-of-the-year blues? Be inspired by some top notch low-carb and keto blogs, or by the incredible story of a business owner and mother who turned her life around by losing 34 kg, and a chef who not only lost 20kg, but is now building a career out of her low carb approach. Another important topic we explore in this issue is - hunger. What’s the difference between hunger and cravings? Experts weigh in and give advice. And did you know that lack of sleep can stall your weight loss – or even cause you to gain weight? We share five sure-fire tricks to get you a great night’s sleep – tonight! You know you can trust LOSE IT to give you the absolute best guide to a healthy, delicious summer – all while keeping you on your low carb track. Sign up for the first January where you’ll go back to work slimmer than when you left in December!

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Country:
South Africa
Language:
English
Publisher:
Media 24 Ltd
Frequency:
Quarterly
R 60
R 225
4 Issues

in this issue

4 min
nutritionism? what is

WHAT SHOULD PEOPLE EAT? The obvious answer is ‘food’, although the processed food industry and government agencies responsible for setting dietary guidelines would have you believe it is far more complicated. They operate on the premise that eating the ‘right nutrients’ is what matters most. Food marketers spend a fortune on adverts informing us about the ‘good’ nutrients they have added to food and the ‘bad’ ingredients they have taken out. ‘No added MSG’, ‘enriched with vitamin C’, ‘sugar-free’ and ‘lowfat’ are just a few of the tag lines used to sell processed products. Some breakfast cereals, for example, are ‘fortified with vitamins and minerals’ and ‘cholesterolfree’. When they’re packaged in eye-catching boxes, we fall for their claims hook, line and sinker. THE RISE OF NUTRITIONISM The idea that the value of food…

2 min
liquid gold

TROUT FISHCAKES WITH EASY AVOCADO OIL MAYONNAISE SERVES 4 • 500g trout fillet, deboned • 200g orange sweet potato, peeled and cut into small chunks • 2 tbsp Westfalia Lemon-Flavoured Avocado Oil • Himalayan salt and black pepper • 3 cloves garlic, crushed • 4 spring onions, finely chopped • a handful fresh coriander, finely chopped • 1 red chilli, seeded and sliced • 2 tsp psyllium husks • ½ cup sesame seeds, to coat • 100ml Westfalia Plain Avocado Oil, for shallow frying FOR THE MAYONNAISE • 1 large egg • 1 large egg yolk • 1 tsp dijon mustard • 2 tbsp white vinegar • 80ml Westfalia Lemon-Flavoured Avocado Oil • herb salad, sliced avocado and lemon wedges to serve 1. Preheat the oven to 160ºC. 2. Place the trout and sweet potato on a baking tray, drizzle with the Westfalia Lemon- Flavoured Avocado Oil and season well with…

1 min
reader’s recipe

Fat 20g Carbs 28g Protein 14g KEEP ON TRACK PER BUN ELIZABETH FERREIRA’S HOT CROSS BUNS MAKES 8 BUNS • 2 cups ground golden flaxseeds • ½ cup ground almonds • 1½ tbsp baking powder • pinch himalayan salt • ½–¾ cup xylitol • 2 tbsp ground cinnamon • 2 tbsp mixed spice • ½ cup mixed dried berries • 6 large eggs • 1 cup double cream yoghurt FOR THE CROSSES • ½ cup double cream yoghurt • 1 tsp psyllium husks • 1 tsp xylitol (optional) 1. Preheat the oven to 180ºC. Grease and line a 23 x 30cm baking tray with baking paper. 2. Combine the dry ingredients and dried berries in a bowl. 3. Beat the eggs and yoghurt together and add to the dry mix. Stir to form a soft dough. 4. Divide the dough into 8 equal-sized balls, gently press them down to form…

2 min
shopping list

fruit, veg & herbs asparagus aubergines avocados baby red cabbage baby spinach basil leaves bay leaves broccoli broccoli rice butternut cauliflower cauli rice celery chillies – red & green chives coriander courgette noodles (zoodles) cucumber fennel bulb fine green beans flat-leaf parsley garlic ginger kale leeks & baby leeks lemongrass lemons limes mint mushrooms – baby button, portabellini & enoki onions – baby, red & yellow oranges oregano pak choi pomegranate rubies/ seeds pumpkin radishes sage shallots spring onions strawberries sweet peppers – orange & red sweet potatoes thyme tomatoes – cherry, rosa, slicing & vine wild rocket store cupboard 80–85% dark chocolate almonds – flaked & whole baking powder caperberries cashew nuts coconut cream coconut flour coconut milk desiccated coconut dijon mustard fish sauce harissa paste honey mustard powder olives – black & green pecan nuts pistachio nuts preserved lemon psyllium husks readymade low-carb wraps red pepper pesto red wine, dry sesame seeds sundried tomatoes Superlite Shirataki Noodles thai curry paste – red & green tinned cherry tomatoes tinned chopped tomatoes tomato passata tomato paste tomato purée white wine, dry wholegrain mustard xylitol – powder & syrup dairy butter buttermilk cheddar cheese crème fraiche double cream double cream or greek-style yoghurt feta cheese ghee haloumi parmesan cheese pecorino cheese ricotta cheese meat, poultry & fish MEAT beef cubes beef mince beef sausage biltong chorizo lamb knuckles lamb mince lamb ribs lamb shanks lamb shoulder leg of…

6 min
tender &tasty

KEEP ON TRACK PER SERVING Fat 37g Carbs 28g Protein 64g SHREDDED LAMB WITH BUTTERNUT SERVES 4–6 • 1 tbsp paprika • 50g sundried tomatoes, reconstituted and finely chopped • 10g fresh thyme • 2 tsp salt flakes • 1 tsp white pepper • 1.2kg shoulder of lamb, bone in • 700g butternut, peeled and sliced • 1–2 tbsp coconut oil • 1 cup lamb or beef stock • extra fresh thyme, to garnish 1. Preheat the oven to 180ºC. 2. Combine the paprika, tomato, thyme and seasoning, spread mixture over the lamb, place in a baking tray and roast for 1 hour. Add the sliced butternut, coconut oil and stock, cover with foil and roast for another hour. 3. To serve: Shred lamb and serve it with butternut, garnished with thyme. KEEP ON TRACK PER SERVING Fat 58g Carbs 24g Protein 67g LAMB SHANKS WITH BACON & RED WINE SERVES 4 • 4 lamb shanks • himalayan…

2 min
dinner’s served!

BEST EVER LOW CARB-ONARA SERVES 4 In this new take on a classic favourite, the pork meatballs increase the protein content, making this an even more delicious and substantial dinner. • 250g pork mince • 1 clove garlic, crushed • 2 tbsp dried thyme • himalayan salt and black pepper • 400g streaky bacon, diced • 800g zoodles (courgette noodles) • 2 cloves garlic, crushed • ½ cup cream • 3 large egg yolks • 50g parmesan cheese, grated • flatleaf parsley, chopped, to garnish 1. Mix together the pork mince, garlic and thyme in a bowl and season well. Roll teaspoonfuls of the mixture into small balls and refrigerate until needed. 2. Place the bacon in a dry frying pan and cook over medium heat until all the fat has rendered and the bacon has crisped up. Remove the bacon from the pan, retaining…