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Healthy Fast Food… Myth or Reality?

In Food, Health, Lifestyle by Paul Haddock


With today’s busy lifestyle we take food for granted. Its normally a ‘quick’ something to eat while we rush to a meeting, a plane or to see friends. The quickest and normally easiest options are the dreaded fast food stores or a ready to eat meal from the shop. These help us moving and keep our bellies from moaning to loudly. I am not afraid to admit I have lived off fast food in my past. I blamed spending my days and nights cooking hundreds of meals for hungry customers, the last thing I wanted to do when I got home was to cook.

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But is fast food bad? Is good food time consuming? The simple answer is NO. With fresh ingredients becoming more affordable and available by the day, thanks to the efforts of numbers celebrity chefs, there has never been a better time to try cooking fresh, and with recipes becoming more versatile and experimental, it isn’t as time costuming as you might think . With the season getting warmer the obvious choices are salads and lighter meals.

Pawn and Apple Medley Salad

RECIPE: CARPACCIO

PaulHaddock_Carpaccio

Try this time friendly recipe for Carpaccio which looks and tastes beautiful, and to add to that it also has a low glycemic load.

UNDERSTANDING GLYCEMIC LOAD


The Glycemic Load is the most practical way to apply the Glycemic Index to dieting, and is easily calculated by multiplying a food’s Glycemic Index (as a percentage) by the number of net carbohydrates in a given serving. Glycemic Load gives a relative indication of how much that serving of food is likely to increase your blood-sugar levels.

As a rule of thumb, most nutritional experts consider Glycemic Loads below 10 to be “low,” and Glycemic Loads above 20 to be “high.” Because Glycemic Load is related to the food’s effect on blood sugar, low Glycemic Load meals are often recommended for diabetic control and weight loss.

INGREDIENTS


1/2 teaspoon of coriander seeds
1/2 teaspoon of cumin seeds
1/2 teaspoon of sea salt
1/2 teaspoon of ground black pepper
500g of fillet of sirloin steak
2 tablespoons of extra virgin olive oil

METHOD


Grind all the spices and mix with the salt and pepper, rub into the steak. Heat a teaspoon of oil in a non stick pan and sear the outside of the meat for about 1 minute, leave to cool and wrap in clingfilm and place in the fridge. This can be done in advance.

Slice the meat finely and place on plate with rocket on top, add halved cherry tomatoes and sliced red onion. Finish with a drizzel of balsamic vinegar and the olive oil.

About the Author

Paul Haddock

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MGE Magazine Food Writer and Head chef

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