I have been cooking more low carb meals lately as per my hubby’s request not wanting to eat too many starchy carbs in the evening. I have been switching out with just 1-2 meals a week containing a higher carb content. Whilst I have seen what following a low or no carb diet can do, as far as quick results in weight loss, as opposed to following just a balanced eating plan which seems to take forever for results to be seen. I am not a big fan of low carb diets

I think everyone needs to watch their carbohydrate intake as too many carbs are not good, especially those that come from sugars, because if the body can not burn off this extra energy, it is stored as fat. It is also the same, in that you can follow a virtually no carb diet like the Atkins and again dramatic weight lose which I have noticed more predominate in men than woman.

A diet that is low in carbs but high in fat is also not good for you or sustainable on the long term basis. I think balance is best, I prefer to cook as low carb as possible with, as I said earlier those couple of nights a week adding more carbs to the meal. Making for a balanced diet that is also nutritious but allows for those naughty times of fattening desserts and high fat cream sauces, as I think this helps the body, to not get in a routine of always eating the same thing which I think slows down weight loss.

Changing to a healthier balanced eating plan will see weight loss results in the beginning as your body is not used to eating healthier. Sticking with same foods all the time I think results in a slow down or what appears to be a stop, whereas if you shock the body once a week with a naughty day it helps with continued weight loss and maintenance of desired weight once goals have been achieved. These are all my opinions and observations I have noted over the years through trials I have done and are not medically based or taken from a proper nutrition expert so take them as you like.

Ingredients

1 Tablespoon peanut oil
2 Halibut fillets

Marinade

50ml Soy sauce
2 Tablespoons rice wine vinegar
2 Cloves garlic, crushed

Vegetables

1 Tablespoons Peanut oil
2 Teaspoons grated fresh ginger
2 Cloves garlic, crushed
2 Red chilies, chopped finely
1 Red pepper, sliced thinly
1/2 Cup water
1/2 Teaspoon chicken stock granules
2 Tablespoons oyster sauce
2 Tablespoons brown sugar
1 Tablespoon tamarind concentrate
500g Baby bok choy, chopped coarsely
200g Bean sprouts
4 Green onions, sliced thinly
1/2 Cup loosely packed coriander leaves

Method

1. Combine marinade ingredients in a bowl, place fillets in marinade, ensuring they are completely covered,refrigerate 2 hours.

Vegetables

1. Heat 1 tablespoon oil in a wok or pan, add garlic, ginger and chili stir-fry until fragrant, Add capsicum, stir-fry until capsicum is tender.

2. Add water, stock, sauces, sugar and tamarind, bring to the boil, boil 1 minute, add bok choy, bean sprouts and onion, stir-fry until greens just wilt, remove from heat and stir in coriander.

Fish

1. Remove fish from marinade and discard marinade.

2. Cook fish on a heated oiled grill plate or grill or BBQ, about 4 Min’s a side or until cooked as desired. Cooking times will vary depending on thickness of fillets.

To serve: Spoon vegetables onto a plate, top with fish and garnish with extra coriander if desired.

All photos taken by me unless otherwise stated.