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LOSE IT! The Low Carb & Paleo Way

LOSE IT! The Low Carb & Paleo Way Volume 8 - July 2015

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

2 min
lchf news

READ MORE: Serve to Win: The 14-Day Gluten-Free Plan for Physical and Mental Excellence Advantage DJOKOVIC Did you know that Novak Djokovic doesn’t eat gluten? Dr William Davis (yes, the Wheat Belly guy) contrasts Djokovic’s defeat in the 2010 Australian Open quarterfinal with his excellent performance in the final of the same tournament two years later. What happened? ‘Djokovic removed the barriers to peak mental and physical performance by doing precisely the opposite of what conventional nutritional advice repeatedly tells us,’ says Davis. ‘He removed “healthy whole grains” from his diet.’ Here’s what Djokovic says about the results of his new diet: ‘I was lighter, quicker, clearer in mind and spirit...I could tell the moment I woke up each morning that I was different than I had been, maybe since childhood. I sprang out…

4 min
succulent slow cooking

KEEP ON TRACK PER SERVING Fat 20g Carbs 7g Protein 43g CHICKEN AND MUSHROOM SOUP SERVES 4 • 1 tsp ghee • 1 leek, sliced • ½ red onion, sliced • 1 long stalk celery, sliced • 100g exotic mushrooms and 100g button mushrooms, larger ones sliced • 2 bay leaves • 3 sprigs thyme or parsley • 2 chicken breasts • 3½ cups homemade chicken stock • ¼ tsp dried chilli flakes (optional) • ¼ cup cream • himalayan salt and black pepper 1. Melt the ghee in a frying pan and fry the leek, onion, celery and mushrooms until golden. 2. Tip the vegetables into the slow cooker, add the remaining ingredients and stir. 3. Cook on a high setting for about 5 hours, or until chicken is tender. Carefully lift the chicken breasts from the soup, remove the skin and bones and discard them, then shred the meat…

7 min
steaming hot stove top dishes

KEEP ON TRACK PER SERVING Fat 25g Carbs 17g Protein 34g DUCK WITH GINGER, RASPBERRY AND STAR ANISE SERVES 4 • 4 duck quarters • himalayan salt and black pepper • 4 shallots, peeled and halved • 7cm knob fresh ginger, peeled and grated • 1 tbsp xylitol • 2 star anise • 100g fresh or frozen raspberries, defrosted • 1½ cups homemade chicken stock • juice of ½ lemon • pumpkin mash, to serve • 5g fresh thyme, to garnish 1. Place the duck pieces on a plate and allow to come to room temperature. Season well. 2. Heat a heavy-based pot with a lid, add the duck quarters skin-side down and cook for 5 minutes or until golden, then remove from the pan and pour off most of the fat. 3. Add the shallot, ginger and xylitol to the pot, sauté until light golden, then return the duck…

1 min
shopping list

store cupboard 80% chocolate Almond flour Almonds – chopped, flaked and whole Baking powder Black olives in brine Caper berries Cocoa powder Coconut cream Coconut milk Dijon mustard Fine desiccated coconut Grain mustard Green olives in brine Honey Macadamia nuts Marinated red peppers Orange blossom water Red curry paste Tinned artichokes Tinned cherry tomatoes Tinned chopped tomatoes Tamarind pulp Tomato paste White wine Xylitol oils, sauces & vinegars Balsamic vinegar Coconut oil Extra virgin olive oil Fish sauce fresh fruit, veg & herbs Baby brinjals Baby fennel bulbs Baby leaf salad Baby leeks Baby mushrooms Baby red cabbages Baby savoy cabbages Baby spinach Basil leaves Bay leaves Brinjals Broccoli Brussels sprouts Button mushrooms Cauliflower Celeriac Celery Chives Coconut Coriander Courgettes Exotic mushrooms Fennel bulbs Fine green beans Flat-leaf parsley Frozen cranberries Garlic Green chillies Green pepper Leeks Lemongrass stalks Lemons Limes Mint Onions Oranges Oregano Parsley Pickling onions Portabellini mushrooms Pumpkin Raspberries Red chillies Red onions Red peppers Shallots Skinny orange peppers Skinny red peppers Spring onions Strawberries Tenderstem broccoli Thyme Tomatoes Vine tomatoes Yellow marrows meat, chicken & fish MEAT Beef chuck Beef rump Beef soft shin or cheek Chorizo Herbed pork sausages Homemade beef stock Homemade lamb stock Lamb neck Lamb shanks Lamb shoulder Oxtail Pancetta Pork loin roast Pork mince Pork shoulder Thick cut pork chops ANIMAL FAT Pork lard Beef tallow Lamb tallow POULTRY Chicken pieces Duck quarters Eggs Homemade chicken stock Spatchcocked chicken Whole chicken breasts FISH Anchovy fillets in olive oil Hake fillets Homemade fish stock Smoked mackerel Whole smoked snoek, butterflied dairy Blue cheese Butter Cream Cream cheese Crème fraiche Double cream yoghurt Feta cheese Full-cream milk Ghee Parmesan Ricotta Sour cream spices & dried herbs Allspice Black pepper Celery salt Cinnamon sticks Coriander seeds Cumin…

4 min
we test butter

The ultimate goal is to find a good quality butter that is made from the milk of pasture-fed or grass-fed cows, as this is the healthier choice. Some companies are open about whether or not their cows are pasture-fed, while with others you have to do some research. Many butters imported from Europe or New Zealand are from grass-fed cows, but you should always check. Another good option is to look for locally produced butter at your local farmers’ market – chances are there is a great, grass-fed option right under your nose. Or you could even make your own butter from milk from pasture-fed cows. The testing We did a taste, texture and appearance test, and we gave the butter a better rating if the cows were pasture-fed. We then did an additional…

7 min
warming winter bakes

KEEP ON TRACK PER SERVING Fat 61g Carbs 21g Protein 112g ROAST STUFFED SNOEK WITH LEMON BUTTER SAUCE SERVES 4 • 1 whole lightly smoked snoek, butterflied FOR THE STUFFING • 1 tbsp ghee • 2 cloves garlic • 1 head broccoli, blitzed • 50g whole almonds, toasted • 200g ricotta cheese, crumbled • 1 tbsp dijon mustard • 1 pinch dried chilli flakes • himalayan salt and black pepper FOR THE LEMON BUTTER SAUCE • 100g butter • juice of 1 lemon • 5g fresh parsley, chopped • extra lemon, to garnish • tenderstem broccoli, to serve 1. Preheat oven to 180ºC. Place snoek on a lined baking tray. 2. For the stuffing: Heat a frying pan, add the ghee and sauté the garlic until golden. Toss in the broccoli and cook for 2–3 minutes, or until just soft, then remove and place in a bowl. Stir in the remaining stuffing ingredients and…