General kitchen advice

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Diet types

The Zone Diet
The Zone diet is a diet system first detailed by Barry Sears in a number of books. The Zone diet isn’t particularly a fat reduction diet, nevertheless many zone diet fans find that they seem to lose body weight when following it.
The main scientific theory behind the Zone Diet is that if you were to control the secretion of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids (anti-inflamatory chemicals) which, as a consequence puts your body in a state of balance that is much more healthy than normal, known as the 'zone'.
Sears states that if you get into this 'zone', your metabolism is much more efficient and, because of this, doesn't need to build up stores of fat.
The most important procedure of the zone diet is to keep tight control over the exact ratio of carbs to proteins, and to dose yourself with increased amounts of Omega 3 fish oils.

Spicy Orange Ginger and Lemon Chicken Breast Recipe

	Category	Spicy Recipes
	Views	101
	Ratings	0

Ingredients And Procedures

Olive oil spray 7 oz Boned and skinned chicken

-breast halves 1/8 ts Salt

1/4 ts Chili powder

1/4 ts Cumin powder

1/4 ts Dried thyme

1/4 ts Cayenne pepper

2 ts Potato starch, or flour

1 Strip lemon peel, (1x2-inch)

1 Strip orange peel,

-(1x2-inch) 2 ts Minced ginger, fresh

2 sm Garlic cloves, peel and

-slice 1/2 c Apple juice, or cider

1/4 c Water, optional

[10.5% CFF] Per breast with sauce: 163 cals, 1.9 g fat. | Prep 5 mins ~ Simmer 15-18min Remove rind pieces from orange and lemon with a vegetable peeler and rough chop. Heat a saute or skillet large enough to just hold the meat pieces. Spray. Sear to lightly brown the chicken pieces, both sides. Meanwhile combine the sauce ingredients in a measuring cup. Pour into the hot pan and let the liquid boil a bit to cook the thickener. Reduce the heat to low, cover tightly and cook gently for 15 minutes. Serve with the cooking juices. Add water or more apple

juice if the sauce loses too much moisture. Menu * The sauce is spicy, biting and sweet. Taste is similar to some versions of Pad Thai -- so serve with noodles or angle hair spaghetti or with hot steamed white rice (either long or medium grain). A dark green vegetable or medley that includes one would also be a good choice. . -- original recipe revised and tested by patH (To Eat-LF 4/16/97 phannema@wizard.ucr.edu)

Variation (See JP-note): use dark meat; a thigh with attached leg; remove skin. Sear, add sauce, and simmer until done about 35 to 40 mins total time: [30% cff] Each serving: 225 cals, 7.6 g fat. JP-note Pepin's suggested menu * Salad with low-fat caesar dressing * "Spicy Ginger and Lemon Chicken" Leg and Thigh * Simple brown rice (no blends) with a little red pepper * Steamed Broccoli * Fresh pears sprinkled with chopped roasted mixed nuts. Use fresh broccoli, one crown per person, peel the stalk, and slice; cut florets into 1-inch pieces. Cook with the rice but do not combine these side dishes. Recipe by: Jacques Pepin (1996) Cooking with Claudine

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<h1>Spicy Orange Ginger and Lemon Chicken Breast</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Olive oil spray 7 oz Boned and skinned chicken <P>-breast halves 1/8 ts Salt <P>1/4 ts Chili powder <P>1/4 ts Cumin powder <P>1/4 ts Dried thyme <P>1/4 ts Cayenne pepper <P>2 ts Potato starch, or flour <P>1 Strip lemon peel, (1x2-inch) <P>1 Strip orange peel, <P>-(1x2-inch) 2 ts Minced ginger, fresh <P>2 sm Garlic cloves, peel and <P>-slice 1/2 c Apple juice, or cider <P>1/4 c Water, optional <P>[10.5% CFF] Per breast with sauce: 163 cals, 1.9 g fat. | Prep 5 mins ~ Simmer 15-18min Remove rind pieces from orange and lemon with a vegetable peeler and rough chop. Heat a saute or skillet large enough to just hold the meat pieces. Spray. Sear to lightly brown the chicken pieces, both sides. Meanwhile combine the sauce ingredients in a measuring cup. Pour into the hot pan and let the liquid boil a bit to cook the thickener. Reduce the heat to low, cover tightly and cook gently for 15 minutes. Serve with the cooking juices. Add water or more apple <P>juice if the sauce loses too much moisture. Menu * The sauce is spicy, biting and sweet. Taste is similar to some versions of Pad Thai -- so serve with noodles or angle hair spaghetti or with hot steamed white rice (either long or medium grain). A dark green vegetable or medley that includes one would also be a good choice. . -- original recipe revised and tested by patH (To Eat-LF 4/16/97 phannema@wizard.ucr.edu) <P>Variation (See JP-note): use dark meat; a thigh with attached leg; remove skin. Sear, add sauce, and simmer until done about 35 to 40 mins total time: [30% cff] Each serving: 225 cals, 7.6 g fat. JP-note Pepin's suggested menu * Salad with low-fat caesar dressing * "Spicy Ginger and Lemon Chicken" Leg and Thigh * Simple brown rice (no blends) with a little red pepper * Steamed Broccoli * Fresh pears sprinkled with chopped roasted mixed nuts. Use fresh broccoli, one crown per person, peel the stalk, and slice; cut florets into 1-inch pieces. Cook with the rice but do not combine these side dishes. Recipe by: Jacques Pepin (1996) Cooking with Claudine <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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