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The health benefits of walnuts

The health benefits of walnuts

New research has shown how the link between walnut consumption and heart health may be linked via the gut.

The study showed that:

  • Since walnuts have heart health benefits, researchers conducted a study to analyse their impact on the gut microbiome.
  • The researchers were curious whether the heart benefits derived from walnuts may start in the gut.
  • The researchers assigned diets to three groups, including one that ate whole walnuts, and then tested biological samples from each participant.
  • The findings showed people who consumed a diet with walnuts had higher levels of the amino acid L-homoarginine in their guts.
  • Since people with lower levels of homoarginine are at a higher risk for cardiovascular disease, this finding showed that it might be possible to improve heart health by making dietary changes that affect the gut.

What are the health benefits of walnuts?

Walnuts are a type of tree nut that have been enjoyed for their taste and nutritional benefits for thousands of years. They are a rich source of protein, healthy fats, fibre, vitamins, and minerals, making them an excellent addition to any healthy diet.

May Improve Heart Health

Walnuts contain a high amount of omega-3 fatty acids, which have been shown to improve heart health by reducing inflammation and decreasing the risk of heart disease.

Studies have also found that consuming walnuts may help to lower LDL (harmful) cholesterol levels and improve overall cholesterol levels.

May help with Weight Management

Despite being a high-fat food, walnuts help with weight management. This is because they are high in fibre and protein, which can help keep you feeling full and satisfied for extended periods. In addition, walnuts have a low glycaemic index, meaning they are less likely to cause blood sugar spikes and crashes, which can lead to overeating.

May Improve Brain Function

Walnuts are a good source of antioxidants, which can help to protect the brain from damage caused by free radicals.

Additionally, the omega-3 fatty acids in walnuts have been shown to improve cognitive function and memory in older adults.

May Help to Prevent Cancer

Studies have found that consuming walnuts may help to reduce the risk of certain types of cancer,

including breast and prostate cancer. This is thought to be due to the high levels of antioxidants and polyphenols found in walnuts, which have been shown to have anti-cancer properties.

May Improve Gut Health

Walnuts are high in fibre, which can help to promote healthy digestion and improve gut health.

Additionally, walnuts contain prebiotic compounds, which can help to feed the beneficial bacteria in your gut, leading to improved gut health and a more robust immune system.

Walnuts are a delicious and nutritious addition to any diet, so next time you’re looking for a healthy snack, reach for a handful!

Everything athletes need to know about protein

Everything athletes need to know about protein

What is protein?

Protein is one of the three macronutrients alongside carbohydrates and fats. These are required in larger amounts for the body to function properly and they provide a source of energy. While protein can provide energy its main function is for the growth and repair of muscle, bone, skin, enzymes, hormones and other components critical to bodily functions.

Proteins are made up of smaller molecules called amino acids. There are 20 different amino acids which link together in different combinations to form complex structures. Nine of these amino acids can’t be made in the body and must be gleaned from the diet which is why they are referred to as being ‘essential’.

How much protein does a healthy adult need?

UK dietary guidelines (based on a sedentary population) recommend 56g of protein for men and 45g for women daily. These guidelines are based on a dietary intake of 0.75g protein per kg of body weight1.

How much protein do we get in our diet?

The National Diet and Nutrition Survey (2020) has shown that protein intake in healthy adults is well above the recommendations as men consume 85g and women 68g daily2. Some people may need more protein in their diets, such as pregnant women, those recovering from illness or injury, and athletes engaged in endurance or strength-based sports.

What are the best sources of protein in the diet?

The topic of protein in the diet is just as much about quality as it is quantity. The quality of a protein is gauged on its essential amino acid content and you could also factor in how it appears in a food; for example, a lean steak would be considered healthier that a meat pie or sausage.

Foods such as meat, poultry, fish, dairy, eggs, and whole sources of soy (tofu, edamame beans, tempeh) contain all nine essential amino acids.

Plant-based sources such as beans, pulses, lentils, nuts, and seeds contain some but not all the essential amino acids. People following a plant-based diet should endeavour to consume a variety of different foods rich in protein across the day.

How does an athletes protein requirement differ?

Despite the importance of nutrition many athletes still seem to be confused about what to eat. Commonly, athletes consume above and beyond the amount of protein required to support their needs. This high intake of protein comes at the expense of carbohydrates which in the case of endurance athletes or team sports players may hamper performance.

Understanding protein requirements in athletes is often about establishing a better macronutrient split in favour of carbs rather than dealing with insufficiency.

Recommendations for protein intake amongst athletes vary depending on the type of sport. They are given as grams per kg of body weight per day3,4.

  • Regular physical activity                                                1.0-1.2 g
  • Endurance athletes                                                       1.2-1.4g
  • Team sports (rugby, football)                                         1.2-1.4g
  • Strength/power athletes (weightlifting, wrestling)          1.2-2.0g

Timing is key for muscle protein synthesis

Timing is crucial and consuming protein shortly after exercise is beneficial for muscle protein synthesis (MPS). Consuming protein after training is also facilitates the skeletal muscle adaptive response to each session resulting in more effective muscle reconditioning.

Muscle protein gains in response to resistance exercise are influenced by the training load and the amount, type, and timing of protein during the following 24-48 hours. The anabolic muscle response (growth and building) peaks after consuming 20-25g of protein. Excess of this doesn’t appear to have any more significant effect. This means consuming around 25g of protein post-training and at regular intervals (every few hours) across the day is a more beneficial strategy than higher doses less often.

The type of protein is also important

The amino acid leucine increases the rate of protein synthesis. A post-training meal should be in the form of a rapidly digested protein with a high leucine content such as whey, skimmed milk, and eggs. Whey protein seems to be the most effective at increasing MPS due to its rapid digestion and absorption and its composition of amino acids. Other proteins consumed over the day should be lean and high-quality, containing all the essential amino acids, predominantly animal sources. These can also be supplemented with soy, beans, cheese, and nuts.

Consuming 40g of casein protein before bed has been shown to increase overnight MPS and metabolic rate as it is broken down and releases its amino acids more slowly5.

What is the role of protein in building muscle?

After consuming protein, enzymes in the stomach and small intestine break them down into chains of amino acids called peptides. Training causes microtears which trigger an immune response involving stem cells and growth hormone that use the amino acids to repair the damage. These amino acids are sent to damaged muscle cells to stimulate myofibrils’ growth, which are the filaments that make up muscles. These myofibrils fuse with damaged areas of muscle fibres which is a process that helps to make them bigger and stronger.

Do athletes need protein shakes?

You can get all the protein you need from the diet, but sometimes it may be more convenient to consume a protein shake. These shakes are most useful after a training session as they take very little preparation and can be consumed on the go. Shakes also guarantee the correct quantity and quality of protein, comprising all the essential amino acids, including leucine.

Athletes with a high requirement for protein or those following a vegan diet may choose to consume more than one of these shakes a day to ensure their intake. Shakes containing less that 20g of protein are better taken alongside a source of carbohydrate as the release of insulin can help with its uptake. You can do this by blending honey and fruit such as bananas or berries.

Is there a danger of consuming too much protein?

There is no benefit to consuming more protein than is required. It has been claimed that consuming more than 3g/kg/day of protein has adverse side effects, including kidney damage, increased blood lipoproteins (substances made of protein and fat that carry cholesterol around the body), and dehydration.

Consuming up to 2g/kg/day is not harmful. Still, this level of protein intake may come at the expense of carbohydrate and fat when trying to keep energy intake constant which is a crucial consideration for endurance athletes. Athletes consuming a high amount of protein in their diet need to ensure an adequate intake of fluids to avoid dehydration.

References

  1. Dietary reference values for food energy and nutrients for the United Kingdom. Report of the Panel on Dietary Reference Values of the Committee on Medical Aspects of Food Policy. (1991). Reports on health and social subjects41, 1–210.
  2. https://www.gov.uk/government/statistics/ndns-results-from-years-9-to-11-2016-to-2017-and-2018-to-2019
  3. Phillips, S. M., & Van Loon, L. J. (2011). Dietary protein for athletes: from requirements to optimum adaptation. Journal of sports sciences29 Suppl 1, S29–S38.
  4. American Dietetic Association, Dietitians of Canada, American College of Sports Medicine, Rodriguez, N. R., Di Marco, N. M., & Langley, S. (2009). American College of Sports Medicine position stand. Nutrition and athletic performance. Medicine and science in sports and exercise41(3), 709–731.
  5. Res, P. T., Groen, B., Pennings, B., Beelen, M., Wallis, G. A., Gijsen, A. P., Senden, J. M., & VAN Loon, L. J. (2012). Protein ingestion before sleep improves postexercise overnight recovery. Medicine and science in sports and exercise44(8), 1560–1569.

Useful resources

Joint Position Statement on Nutrition and Athletic Performance – American College of Sports Medicine, Academy of Nutrition and Dietetics and Dietitians of Canada

The blokes guide to going vegan

The blokes guide to going vegan

The blokes guide to going vegan

Veganism is on the rise and research commissioned by the vegan society in 2016 showed that the number of vegans in the UK has increased by 360% over the last 10 years as a record number of people are choosing to avoid food derived from animals. Over 500,000 people aged 15 or over (more than one per cent of the population) have adopted this plant-based way of eating, making this one of the fasted growing lifestyle movements according to the Vegan Society.  Most vegans live in urban areas, with a quarter residing in London. A Mintel survey carried out in 2017 found that 11% of Britons had tried to follow a vegan diet at some point (1), whilst a previous report found that 33% of Brits had tried eating less meat to be healthier (2).

Vegan men

It wasn’t that long ago that Formula One superhero Lewis Hamilton said he was planning to go vegan full-time in an attempt to function at his healthiest and avoid damaging the planet.  “I stopped eating red meat two years ago”, he told the BBC.  Continuing, he said, “I think it’s the right direction and by letting people who are following me know, maybe that will encourage a couple of people to do the same thing”.  Other male vegan sports people include the footballers, Jermain Defoe and Dean Howell, and even heavyweights such as the British boxer David Hayes have made the switch to this plant-based way of eating. Hollywood celebrities have also followed suit with actors and musicians such as Jared Leto, Chris Martin, Woody Harrelson and Casey Affleck all reported to follow a vegan way of eating.

It still stands that more women are vegan but 37% are still made up of men (3) and the increase awareness of health and body weight amongst men may equally be driven these days by celebrity influence as it has always been amongst women. Recent research has suggested that even men who don’t like meat, find it upsets their digestion, or have been asked by a doctor to reduce consumption, still find it difficult to choose the vegetarian or vegan option when in public with other men.

Vegans in the UK

The growing trend towards veganism is reflected in the demand for meat-free food, which has increased by over 900% with this way of eating predicted by some sources to be one of the biggest food trends in 2018 (4,5).  Food industry insight provided by Foodable Labs reported that in 2018, fifty one percent of chefs in the US added vegan items to their menus.  The same report suggests that this rise is in part due to the influence of social media food and health bloggers as it showed a 79% increase in photos tagged as being vegan (6).

High street food outlets have recognised the increase and responded by offering more vegan options and certain branches of Pret are now solely offering vegetarian and vegan food. Dietary food labelling (including dairy and eggs) has also made it easier for vegans to choose their food when looking for something to eat on the High Street, although some restaurant options are still limited.

Benefits of veganism

Whilst some people choose to go vegan for ethical reasons (environmental damage from methane gases and deforestation, water scarcity and land degradation), others see this is a great way to improve their health and rightly so.  Research shows that non-meat eaters have healthier lifestyles compared to a typical omnivore diet. Plus, a well-balanced vegan diet is more likely to contain a greater quantity of fibre-rich wholegrain foods and pulses. It’s also been shown that vegans are more likely to exceed the daily recommended fruit and vegetable intake, which means gleaning a greater quantity of certain key vitamins and phytonutrients that help to protect the body from disease (7).

Studies also show associations between meat-free eating and a lower incidence of obesity (8), heart disease (9), high blood pressure (10), type 2 diabetes (11) and digestive disorders such as constipation (12).  Lifestyle habits do play a key role here and this doesn’t mean that following a vegan diet will definitely prevent you from developing these conditions.

Anecdotally, people who have gone vegan report better energy levels and overall wellness, but this could in part be to do with the fact that vegans have been shown to be healthier in general, more likely to exercise and less likely to smoke (13).

Men going vegan

Going vegan may pose challenges to certain men especially those programmed towards a ‘meat and two veg’ way of eating.  The vegan diet can be quite calorie restrictive, which means careful planning for men trying to maintain their body weight.  Men following a demanding fitness regime will also need to adjust their thinking towards how they source their increased requirement for protein. Certain nutrients are also more important for men’s health such as zinc, which is typically found in meat and seafood but easy to source from plant foods once you know which ones to include in your diet.

There’s absolutely no reason why anyone can’t glean everything they need on a vegan diet. The issue of nutrient sufficiency has nothing to do with the food and is more a case of people understanding what foods they should be including in their diet and how to incorporate them. Following a vegan diet does take a little more thought and planning, especially when you first start out, but once you begin to understand what this diet looks like in terms of food, then it’s no different to any other way of eating and the same basic principles of healthy eating apply.

What to expect and how to start

Firstly, you may find yourself feeling hungrier once you switch to a vegan diet, so you may need to be prepared to include a couple of snacks during the day and think about including certain more nutrient dense foods.  Switching to eating solely plants means you may be eating a larger volume of food but fewer calories so choosing the right foods to supply you with enough energy is key.

It’s essential to include foods such as nut butters, avocados, oils, nuts and seeds to your diet to maintain adequate energy levels. Try and make your meals up of a protein (see below), grain, and healthy fats (nut, seed, oil, tahini, avocado, nut or seed). Explore dressings and sauces to accompany your meals. If you do get hungry then fill the gap with dips (bean or veggie based), nuts, seeds, soya yoghurt with toppings, smoothies (try adding oats for extra protein) or breads (topped with nut butter, avocado or banana).

Secondly, there’s likely to be a greater burden on cooking and preparing meals so work out your go-to meals to make things a little easier.  This might be a tofu or vegan Quorn stir-fry or one pot dishes such as a bean-based chilli that can be batch cooked and frozen for future meals.

Thirdly, you may experience bloating and gas when you make the switch to eating more beans, pulses and other high fibre foods. This will pass as your body adapts to this way of eating.

You may want to ease yourself in gently to veganism by starting with eliminating animal flesh then after a few weeks cutting out eggs and dairy.

Nutrients you may want to focus on as you begin vegan eating

A balanced diet is bedrock to good nutrition but if you’re used to eating animal foods as the main component of your diet then you may want to consider how you source certain nutrients in your diet.

Protein

There’s a current obsession with protein and whilst the richest sources are found in animal foods, there’s no reason you can’t get everything you need from plants. The trick is to include a source of vegan protein with every meal.  The richest sources are tofu, beans, lentils, pulses and vegan Quorn but other sources include quinoa, nuts, nut butters and seeds.  You will also glean a little protein from foods such as breads, pasta and rice.  The idea of pairing proteins is outdated so just mix and match them across the day to get a good intake of all the amino acids that make up this macronutrient.

Zinc

Zinc is an important part of many enzymes and has a role to play in immunity, processing carbohydrates, fats and proteins from foods and wound healing. The recommended daily intake for zinc is set higher for men as it plays a key role in maintaining prostate health, testosterone levels and overall reproductive health.

There’s a suggestion that vegans may fall short of this mineral in their diet but there are plenty of plant foods containing zinc. There’s also the issue of absorption, which is thought to be less from plant sources so just being mindful to include plenty of zinc-rich foods in your diet such as spinach, nuts, seeds, cocoa powder, mushrooms, beans, breads and cereal products will do the trick.

Vitamin B12

Vitamin B12 is mostly found in foods of animal origin so vegans should try to include fortified products such as plant milks and breakfast cereals in the diet. Yeast extract is one of the few vegan-friendly natural sources of vitamin B12. Contrary to popular belief, spirulina and other algae products are not reliable sources of this vitamin

Iron

Low intakes of iron can lead to tiredness, fatigue and low mood as this mineral is required to make red blood cells that carry oxygen around the body. The type of iron found in meat is more easily absorbed by the body than plant-based sources, but you can increase the uptake by partnering them with a source of vitamin C such as serving fruit juice with your breakfast cereals or combining red peppers with pulses, beans and lentils. Avoiding tea with meals can also help maximise the absorption of iron from your food. Good sources include pulses, nuts, seeds, fortified breakfast cereals, tofu, tempeh, dark green leafy vegetables, dried fruit, molasses and dried spices.

Calcium

Calcium is essential for the good health of your bones and is also required for proper muscle and nerve function. Although dairy is often (falsely) thought to be one of the only sources of this mineral, you can glean more than enough from foods such as tofu, almonds, dark green leafy vegetables, sesame seeds, tahini and fortified plant-milks. Try eating two or three servings of calcium-rich foods on a daily basis.

Omega 3

Omega 3 fatty acids cannot be made in the body. The two most important are called eicosapentaenoic acid (EPA) and docosahexeanoic acid (DHA), which are predominantly found in oily fish.  Another type of Omega 3 called alphalinolenic acid (ALA) can be found in foods such as dark green leafy vegetables, quinoa, walnuts and chia seed oil.  This Omega 3 fatty acid is converted to EPA and DHA in the body, but the conversion rate is poor, so you may want to consider supplementing your diet with a vegan Omega 3 supplement (sourced from algae).

Store cupboard essentials for all vegans

  • Nuts
  • Seeds
  • Nut butters
  • Oils (extra virgin olive, rapeseed, sesame, chia)
  • Soy (tofu, miso, tempeh)
  • Fortified plant milks
  • Yeast extract
  • Dried spices
  • Cocoa powder
  • Quinoa
  • Canned beans, pulses and lentils
  • Tahini
  • Avocado
  • Hummus
  • Dried fruit
  • Wholegrains (oats, barley, brown rice, spelt)
  • Wholemeal pasta and breads
  • Vegan Quorn
  • Yeast extract
  • Fortified cereals

There’s no reason why anyone can’t get everything they need from a vegan diet.  Certain nutrients such as zinc are particularly important for men and they may also need to consider their overall energy and protein intake if they are trying to gain or maintain body weight alongside a heavy training regime.  They key is planning and understanding how to create quick and easy vegan meals to reduce the burden of cooking.  Supplements such as a multivitamin and mineral or omega 3 may be worth investing in as you begin the transition to vegan eating to insure you are getting everything your body needs.

 

  1. https://store.mintel.com/uk-meat-free-foods-market-report
  2. https://store.mintel.com/healthy-lifestyles-uk-october-2016
  3. https://www.ipsos.com/sites/default/files/migrations/en-uk/files/Assets/Docs/Polls/vegan-society-poll-2016-topline.pdf
  4. https://www.just-eat.ie/blog/plant-based-diet-2018/
  5. https://foodrevolution.org/blog/vegan-statistics-global/
  6. https://www.independent.co.uk/life-style/food-and-drink/vegan-dishes-chefs-restaurant-menus-added-2018-veganism-trend-us-a8511526.html
  7. https://www.ncbi.nlm.nih.gov/pubmed/26707634
  8. https://www.ncbi.nlm.nih.gov/pubmed/26138004
  9. https://www.ncbi.nlm.nih.gov/pubmed/24636393
  10. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5466938/
  11. https://www.ncbi.nlm.nih.gov/pubmed/21983060
  12. https://www.ncbi.nlm.nih.gov/pubmed/10466166
  13. https://www.ncbi.nlm.nih.gov/pubmed/23583444

 

Quorn, cauliflower and sultana curry

Quorn, cauliflower and sultana curry

Cauliflower, Sultana and Quorn Curry

Serves 4

535 calories per serving

Rich in: potassium, iron, zinc, B6 and vitamin C

This curry is a brilliant example of how you can replace meat for Quorn.  Using Quorn offers a rich source of protein as well as a source of zinc, which has been shown to help maintain a heathy immune system.  Cauliflower is also one of the most humble superfoods.  Although it may not be the most colorful of foods it is packed with vitamin C and sulphur compounds that hep to protect the body against diseases such as cancer. 

 

Ingredients

300g brown rice

1 tbsp Extra virgin olive oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

1 inch piece of ginger, peeled and chopped

1 tbsp curry powder

1 tsp ground cardamom

1 red chilli, finely chopped

1 pinch sea salt

1 pinch black pepper

200g can of chickpeas, drained and rinsed

350g Quorn pieces

3 tbsp sultanas

1 medium cauliflower, trimmed and cut into small florets

½ can of coconut milk (reduced fat)

1 lime, juiced

1 small bunch of mint

1 small bunch of coriander

 

Method  

  1. Set a medium saucepan of water to boil. Once the water is boiling add the rice.  Turn the heat down and simmer for 20 minutes until tender.
  2. Heat a large deep-sided non-stick pan over a medium heat and add the oil. Add the onion, garlic and ginger to the pan and cook gently for 5 minute until softened.
  3. Add the spices to the pan and cook for 1 minute until they become fragrant.
  4. Add 200ml of water to the pan and simmer for 2 minutes. Now add the chilli, salt, pepper, chickpeas, Quorn and sultanas then simmer for a further 10 minutes.
  5. Add the cauliflower florets and a further 150ml of water then simmer for another 5-8 minutes until the cauliflower is tender (keep the cauliflower tender to add texture)
  6. Pour in the coconut milk and add the lime juice, mint and coriander then cook for a further 2 minutes. Check for seasoning and then take off the heat.
  7. Drain the rice and serve in bows with the curry.

 

 Download PDF here Cauliflower curry

 

 

 

Shredded chicken and lemongrass broth

Shredded chicken and lemongrass broth

Shredded chicken and lemongrass broth (Download as a PDF shredded-chicken-and-lemongrass-broth)

Serves 2

 

Ingredients

1 chicken breast on the bone

1 stick of soba noodles

1 red onion, finely sliced

A thumb-sized piece of fresh ginger, peeled and cut into thin strips

1 garlic clove, finely diced

1 stick of lemongrass, bashed

1 tsp light olive oil

600ml chicken or vegetable stock

Juice of 1 lime

1 tbsp tamari sauce

1 head of pak choi, sliced lengthways

2 spring onions, sliced on the diagonal

A handful of fresh coriander leaves, finely chopped, plus extra to garnish

 

Method  

  1. Preheat the oven to 180C. Place the chicken breast on a baking sheet and cook for about 20 minutes.
  2. Cook noodles until tender then drain and rinse under cold water and set aside.
  3. Remove the chicken from the oven and leave to cool slightly before shredding off the bone (you can also use leftover chicken as a quicker option).
  4. Combine the onion, ginger, garlic, lemongrass, olive oil and a large splash of stock in a large pan and cook on a low heat for 5 minutes.
  5. Add the remaining stock and bring to the boil. Boil for 10 minutes, then turn down the heat to low and add the chicken, cook for another 2 minutes.
  6. Add the noodles along with the lime juice, tamari and pak choi cooking for 1 minute longer.
  7. Remove from the heat, take out the lemongrass and add spring onions and coriander.

You can try serving with cooked prawns instead of chicken breast

 Download as a PDF (shredded-chicken-and-lemongrass-broth)

 

Turmeric chicken with Asian coconut slaw

Turmeric chicken with Asian coconut slaw

Great low calorie light supper option

Serves 4

340 calories, 9.9g fat, 4.7g sat fat, 16.9g carbohydrate, 13.3g sugar, 40g protein, 7.6g fibre

 

This nourishing salad contains many spices including turmeric, which has been shown to help reduce inflammation in the body as a result of its active ingredient called curcumin.  This salad is also rich in iron, magnesium and vitamins B6, C and A.   Red cabbage and carrots are rich in antioxidant phytonutrients including beta-carotene and anthocyanins that may help to reduce the risk of diseases such as heart disease and cancer.  If you don’t eat meat then try with a firm white fish such as monkfish or halibut.  This dish would also work well with firm tofu, which is a great alternative for vegans (replace the fish sauce with light soy or tamari sauce).

 

Ingredients

 

Spice Rub

 1 1/2  tbsp curry powder

1/2 tsp sea salt

1 tsp paprika

1/2 tsp ground cumin

1/2 tsp ground coriander

1 tsp turmeric

1/2 tsp ginger

 

4 large chicken breasts

1 garlic clove, crushed

2 tsp extra virgin olive oil  

 

Salad  

½ red cabbage, finely shredded

½ white cabbage, finely shredded   

½ cucumber, de-seeded and julienned

2 carrots, julienned  

1 handful of beansprouts

1 small handful of coriander, chopped

1 small handful of mint, chopped  

1 small handful of Thai Basil, chopped (leave out with if you can’t find it)

1 handful of raw roasted peanuts, lightly crushed

 

Dressing

1 tbsp fish sauce

100ml light coconut milk

1 tsp palm sugar (or Demerara)

1 lime, juiced

1 chilli, chopped

½ lemongrass, chopped

1 small garlic clove, chopped

1 small handful coriander

 

Method

  1. Combine the spices in a small bowl.
  2. Rub the chicken with the crushed garlic and olive oil.
  3. Place the chicken in a large bowl and add the spices. Combine well so that all the chicken is coated.
  4. Prepare the salad by combining the vegetables, herbs and peanuts in a large bowl.
  5. Prepare the dressing by placing the ingredients in a small blender and blitzing until smooth then set aside.
  6. Place a griddle pan on a medium heat and leave to heat up.
  7. Meanwhile, one at a time, place the chicken breasts on one half of a large sheet of clingfilm, fold the clingfilm over so that the spices are sealed in and gently bash with a rolling pin until about 1 cm thick.
  8. Place the breasts on the griddle and cook for 5 minutes on each side until cook through.
  9. Add the dressing to the salad and combine well.
  10. Serve one chicken breast on a plate with a generous mound of Asian slaw.
Moroccan turkey burgers with lemon yoghurt dressing

Moroccan turkey burgers with lemon yoghurt dressing

 

Perfect high-protein snack or light supper (download as PDF moroccan-turkey-burgers-with-lemon-yoghurt-dressing)

Serves 4 (three burgers) per serving

230 calories per serving

 

These burgers are high in protein and low in calories, which makes them the perfect dish if you’re trying to lose weight.  Protein helps to keep you feeling fuller for longer. Each serving of this dish also supplies a rich-source of B vitamins that are important for healthy skin and energy metabolism.

 

Ingredients

400g turkey mince

2 spring onions, finely sliced

1 red chilli, finely chopped

1 garlic clove, minced

1 small handful of flat-leaf parsley, finely chopped

1 small handful of coriander, finely chopped

1 courgette, grated

1 tsp Ras El Hanout

1 tsp ground cumin

Sea salt

Black pepper

Light olive oil

12-15 Iceberg lettuce leaves

 

Dressing

150ml low fat plain yoghurt

½ lemon, juiced

 

Method

  1. Preheat the over to 180C.
  2. Add the turkey mince to a large bowl and break up.
  3. Add the spring onions, chilli, garlic, herbs, courgette, spices, salt and pepper to the bowl and combine well.
  4. Form the mixture into 12 balls and press each one down to form a burger shape.
  5. Pour 100ml of oil into a large frying and heat. Add the burgers and shallow fry for a few minutes each side until browned.
  6. Remove the burgers from the pan and then transfer to a plate topped with kitchen towel.
  7. Place the burgers on a large roasting tin and cook for 10 minutes until cooked through.
  8. Remove the burgers from oven.
  9. Prepare the dressing by adding the ingredients to a small bowl and whisking with a fork.
  10. Serve three burgers per person with lettuce leaves to use as a wrap. Top the burgers with lemon yoghurt dressing.  You could also serve with a small serving of grain-based salad such as quinoa or brown rice.

Download as PDF (moroccan-turkey-burgers-with-lemon-yoghurt-dressing)