Myself, my flatmates and a few friends have recently tried something called the 'Slow Carb' diet. It's an eating plan we got from the Tim Ferris book entitled 'The Four Hour Body'. I won't go into the principles (you can check the links for that), but suffice it to say that almost everyone who has adhered to the plan properly, has lost a tonne of weight - a lot more than initially expected.
A huge negative factor that I have been reading about across various forms of literature is WHEAT, and this way of eating is a fantastic way to avoid wheat. Another is 'Paleo'. Both of these diets rely on reverting to whole foods and eliminating much of the processed stuff we eat today - I really recommend that you give this lifestyle some thought and investigation, as it helps immensely with weight loss, weight management and overall health.
Anyway, my final note on tonight's blog is just a dinner that I had... One of the more delicious Slow Carb meals I've made over the last few months - but only if you're a fan of fish, I guess! Hah.
Fish & Parsley Salad with Cashews & Mustard Vinaigrette:
Ingredients
- White fish (I scored a nice piece of Trevally for $2.70 from the super!)
- 40gm cashew nuts
- Parsley
- Spinach
- Tomato
- Canned lentils
- Capers
- Mustard
- Red Wine Vinegar
- Olive oil
How
- Sauté your piece of fish gently on a medium heat (pro tip - throw a lid over it to help it steam & stay moist). Should only need about 3min each side.
- Whilst the fish is cooking, finely chop capers, and combine with 3 tblsp each of olive oil & red wine vinegar, 2 tsp of your favourite mustard. Give it a vigorous stir & set aside.
- Drain & rinse lentils in a sieve
- Roughly chop as much spinach as you like, and a whole bunch of parsley, add to salad bowl
- Remove fish from the heat, roughly chop and add to the salad, as well as chopped cashews and the drained lentils
- Pour over your vinaigrette, toss the whole thing together, and serve
- Garnish with a finely diced tomato
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