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DAETHUAS ONLY EXVIPES FES. 2/00

LUNEK SPECIALS STARTS AT 3.05

ot TUES FRIDAY ONE ¥

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LAST vear most of the popular media was preoccupied with diets that should melt pounds off, zven frosa the most stebborn locations.

We heard about the high protein «liet, the carbo diet,the cabbage diet, citrus diet, diet pills, fat burning pills ... should I go on?

Generally diets are ecomed to failure, in the long run. They can make pounds vanish, mostly fluid, in the short term. But, the vast majority of dieters will gain beck those “lost” pounds.

Diets operate on the principte of creating a chem- ical or metabolic imbalance in the bedy. Once the body attempts to return to its usual biorhythm, there is a vengeful reversal.

Formulas and diet tech- niques assume that there is a quick solution to any weight problem. Evidence suggesis thar there is no such thing.

A nore sensible alterna- tive is simple calorie count- ing, keeping in mind the gitide lines of the Canada Food Guile,

Briefly, the Guide recom- mends thst we consume

199 LYNN VALLE? fo. LYNN VALLEY CENTRE - 985-1622:

= edulis Pokdmantly

achf in your kinken

small amounts of salt, sugar, butter,oils, margarine and animal fats, moderate amu.ous of milk, cheese, yogurt, meat, poultry, fish, nuts, eggs, and the greates< amounts of vegetables, fruits, good breads, and cereals.

The three recipes this week have a per portion calorie count. By the way, one calorie is the heat encr- By requixed to heat one

quart of water by one degree’

centigrade. Healthy Fish Cakes

29-12 oz. canned markerel or tuna, drained 3c. cold masited potato 3 Tbsp. vecy finely chopped green onions sp. chopped parsicy 1 Tbsp. lemon juice % c. 2% cottage cheese 1 egg white- salt and pepper to taste

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Every day you make choives. What you eat, how you handle

stress and how you look after your body. By attending this clinic, you Will learn about the risk factors most affected by your lifestyle, “including heart disease and how to lower those risks. You will receive

a personalized report of your assegsment including measurements

‘of your blood pressure, cholesterol and blood sugar levels. This is a free service for -

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SaVEONF-OOLS CUSTOMCARE

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coating:

1 c. medium coarse bread- crumbs

% ¢. toasted sesame seeds %«. 2% milk

Method: Whisk the egg whites until foamy. Mix together all the other ingre- dienis then fold in the egg whites. Mux well. Shape the mass into 2-3 oz. round cakes. Place on a plate cover, and refrigerate 1 hour. Mix the crumbs and the sesame seeds. Prcheat oven to 375 E. Dip the chilled cakes into the milk and then into the crumbs. Gently press on the crumbs. Place the breaded patties on a baking shect and bake for 20 to 25 minutes. Present «ith a salad and tomato slices. A fine lunch item, about 270 to 280 calories per serving. Serves ee

Tandoori Chicken

1 3-Ib. frying chicken cut

into 10 pieces

1c. Balkan style yogurt

1 tsp. ground ginger

1 tsp. paprika

1 tsp. ground coriander

1 tsp. ground cumin

% tsp. dry mustard

% tsp. chili powder

2 garlic cloves chopped very fine

Method: Remove the skin from the chicken picces. Place all the other ingredi- ents into a glass bowl, mix well. Combine the chicken and yogurt mixture, to coat all the chicken pieces. Cover, refrigerate 12. hours. Place pieces on a large baking

sheet and roast'in a preheat- .

ed 400 F oven for 20 to 25 minutes or, until the chicken is done. Spoon the yogurt taixture if any is left, on the pieces during roasting. Serve with aged Basmati rice. Per portion calorie count, about

-180 calories. Serves 5.

Turbot Fillets in. Mushroom Sauce

1% 1b. turbot filiets, (or

other white fish)

LOSING weight doesn’t mean you'h have to eat taste less food. Try Tandoori Chicken fora savoury treat.

2c chopped B.C. mush- roows

4 Tbsp. lemon juice

2 garlic cloves minced

salt and pepper to taste

% c. finely chopped. green

‘onions

4 c finely chopped Breen olives

% c. white table wine

2 Tbsp. chopped parsley

Method: In a saucepan saute the mushrooms with the margarine,add lemon : juice, garlic, salt and pepper, olives, and the wine. Saute until most of the liquid has evaporated. § Select an oven-

proof dish, brush the bo!

tom and sides with mar- garine, ‘and piace the fish fil-~ lets in. Spoon the mushroom *- mixture evenly on_each fis piece. Bake.in a preheated: 400 F oven for-10 minut

’ or uatil the fish fiakes when touched with a fork. Per:

portion calorie count’abo 200 calo Serves:4 Present with steamed pota:

_ toes and broccoli flowerets.

— Send your: questions any culinary topics to: A Chef: in... Your..;..Kitcher

“> Bow. 18627,

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