Low-carb with more protein
RESEARCH shows eating well and maintaining a physically active lifestyle are effective strategies for losing weight and preventing excess weight gain.
The CSIRO Low-Carb Diet is almost the opposite approach to those high-carb, low fat diets traditionally recommended, and to what we currently eat.
It combines low carbohydrate levels with higher proportions of protein and healthy fats.
Professor Grant Brinkworth, a research scientist in nutrition and exercise at CSIRO, and senior research dietician Pennie Taylor, have released their second book on the low-carb diet.
This new volume will make implementing the diet at home easier than ever with a focus on meals that are quick and easy to prepare, daily plans and meal builders, as well as exercises to improve your fitness, strength and general health.
Here is a recipe from the book:
Serves 4; Preparation: 20-25 minutes; Cooking: 10 minutes; Difficulty: Easy 70g crustless mixed grain bread, lightly toasted, chopped 400g salmon fillet, skin and bones removed, flesh chopped 250g asparagus, trimmed, cut into 4cm lengths
1 Tbsp olive oil
1 Tbsp Moroccan spice mix 50g mixed salad leaves
50g drained artichoke hearts in brine, quartered lengthways 250g cherry tomatoes, sliced into rounds
1 Tbsp extra virgin olive oil 160g hummus
2 Tbsp white wine vinegar 1 Tbsp drained capers in brine, rinsed and chopped
2 tsp sumac (see note)