Spices and Slimming

A New Year’s Resolution you can keep!! The Christmas binge is probably reaching its finale (ah…!).  What an opportunity to ‘kick into touch’ your eating habits and be transformed by a healthier lifestyle using spices to aid your slimming requirments!

‘Extreme’ diets deprive the body of some of the basic ‘building blocks’ it needs to function at an optimum level and though weight loss may be considerable, their restrictive nature make it so easy to ‘fall off the bandwagon’ and regain the lost weight.

Whichever alternative route you, hopefully, choose to go down in search of a healthier (and slimmer?) ‘you’-  whether it’s a popular slimming club (Slimming World or Weight Watchers), maybe Ketogenic, Paleo, Sugar Free (IQS) or any other – to avoid the boredom of the’ same old, same old…’ be a little more adventurous and  try incorporating authentic spice mixes into your cooking to add a little magic.

Make It Tasty!

Here at Seasoned Pioneers we produce super concentrated spice mixes (no fillers or preservatives) of the very best quality. Try Baharat, Chermoula, Cajun Blackening, Shawarma, and Zanzibar Curry Powder. These are great as meat rubs or marinades and also work really well with tofu, tempeh or halloumi for those of a vegetarian or vegan persuasion.  It’s a wonderful way of adding world-wide flavours and extra interest to your cooking without those extra calories! Spices are a great way keeping your diet falvoursome and helps keep your low calorie slimming diet interesting.

Don’t Break The Budget!

Healthy eating can still enable you to ‘watch the pennies’.  Look for fruit and vegetables that are in season or on special offer.  Go for different cuts of meat and remember that the darker cuts (chicken thighs, neck or shoulder of lamb) have more taste and can be a much cheaper alternative.  Last, but not least, experiment with the best spices and spice mixes on the market.  Each of our spice pouches contains at least 20 servings which represents superb value for money.  Such is the quality of our products that a little goes a long way and ‘watching the pennies’ does not mean making compromises.

Speed Things Up!

When time is at a premium choose the healthy, quick and easy way with our authentic, quality cooking sauces. Simmer with meat, fish and/or vegetables and serve with rice or cous cous for an amazing and nutritious meal with no fuss!

The following table can be used as a guide if you are following a Slimming World or Weight Watchers programme.

Please find below some recipes using spices which we hope will inspire you on your slimming or weight loss journey and help you use some amazing spicey ingredients along the way!

 

One Pan wonders great with spices and for slimming

Are you a short on time, but want to lose weight? Looking for quick and easy slimming recipes using spices? One pan/pot meals are the best way to utilise your oven and time.

Here are a few ideas you could try.

Spanish rice – This is a take on a classic Paella but takes minutes to make.

1 onion (sliced)

2 tablespoons of Paella spice blend

1 red and 1 green pepper (deseeded and sliced)

50g chorizo (sliced into coins)

2 garlic cloves (crushed)

1 tbsp olive oil

250g easy cook basmati rice

400g can chopped tomato

200g raw, peeled prawns (defrosted if frozen)

• Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
• Uncover, then stir – the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.

 

Vegan and Vegetarian Zanzibar Curry Tray Bake

3 tbsp olive oil

1 large garlic clove (crushed)

1 tsp ginger (grated)

2 tsp Zanzibar curry powder

1 tsp Nigella seeds or Panch Phoran (optional)

150ml pot dairy free plain yogurt

250g new potatoes (halved)

1 butternut squash (diced into cubes)

1 Parsnips (chopped into thick 2cm coins)

4 large tomatoes (halved)

1 red red onion (finely chopped)

small pack coriander, roughly chopped

Heat oven to 180C/160C fan/gas 4

• Toss together all the chopped vegetables with the olive oil, and garlic, ginger and Zanzibar curry powder with your hands until coated.
• Bake for 40-45 mins until cooked and golden.
• Scatter the coriander and drizzle, with the dairy free yogurt*, and an optional sprinkle of nigella seeds or Panch Phoran. Can be served with rice, or chapatis/flat breads.

*If the yogurt isn’t thin enough to drizzle mix with a splash of dairy free milk or water.

 

Scandi Lemon Pepper Salmon

400g new potato (halved)

1 tbsp olive oil

2 tbsp of melted butter

1 tbsp lemon pepper seasoning

8 asparagus spears (trimmed and halved)

2 handfuls cherry tomatoes

1 tbsp apple cider vinegar

2 salmon fillets about 140g/5oz each

Heat oven to 220C/fan 200C/gas 7.

1. Mix 2 tablespoon of melted butter with the lemon pepper seasoning and coat the salmon and leave in the fridge to marinade. (The butter will set)
2. Tip the potatoes and 1 tbsp of olive oil into an ovenproof dish, then roast the potatoes for 20 mins until starting to brown. Toss the asparagus in with the potatoes, then return to the oven for 15 mins.

3. Throw in the cherry tomatoes and vinegar and nestle the salmon amongst the vegetables. Return to the oven for a final 10-15 mins until the salmon is cooked. Serve everything scooped straight from the dish.