Home' Trinidad and Tobago Guardian : January 11th 2014 Contents Let s face it, many of us who work often feel
guilty about picking up fast food at lunch time, or
maybe even for breakfast.
The calories add up, and the cholesterol count
doesn t look any better at the next medical checkup.
Many large companies have in-house cafeterias that
provide meals for employees who wish to buy them,
but however delicious this food may be, it s always
a bit scary as we really don t have any control over
what ingredients go into preparing these meals.
Many work-related meetings take place at restau-
rants or sites where a meal is provided, and no con-
sideration is given to the fat content or preparation
style of the food to be served. If you consume a few
of these meals a year, then it is unlikely that it will
affect your health, but if it becomes an integral part
of your routine, then you stand to gain weight and
it may affect your health.
It is not difficult to work, eat and be healthy all
at the same time; it just takes a little planning and
some time in the kitchen before work the next day.
If you plan to eat lunch at your desk, then pack a
brown bag lunch with a salad or a fat free sandwich,
on whole grain bread with low-fat mayonnaise, add
some lettuce and tomatoes to the sandwich and don t
forget fresh fruit.
If you are arranging an in-house business meeting
that includes a working lunch, you can stress to your
caterer you want a platter of sandwiches with roasted
chicken, cheese and egg fillings. Ask them to provide
the condiments on the side, and order a fresh fruit
platter in addition to the dessert tray. Provide fresh
juices, water, tea or coffee and try to avoid soft drinks
for your guests.
If you go to a restaurant for a business meeting
you can speak to the chef beforehand and let him
or her suggest some healthy and delicious menus for
If you do many meetings a day, try to schedule
power breakfast meetings at a well-established hotel,
where you can have a choice of fresh fruit and other
breakfast items that are not high in hydrogenated
fats. Starting the day off with a high-protein, low-
fat breakfast will fuel you for a full day ahead.
Here are some healthy and tasty alternatives to
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China's wealthy have long flocked to
Switzerland for the watches, chocolate
and scenery. Now the Alpine country is
marketing another national symbol to
Switzerland is training eight Chinese
ski instructors and placing them in St
Moritz, Davos, Zermatt, Gstaad and
other resorts for the ski season to
teach Chinese tourists, in their own
language and with Chinese savoir faire.
With the number of winter
overnight stays from Chinese travelers
in mountainous regions expected to
double by 2017, the Swiss Tourism
office said it hoped the instructors
would help make Swiss pistes more
appealing to Chinese tourists.
In the resort of Grindelwald, 26-year-
old Xu Zhongxing, one of the
instructors taking part in the program,
said the winter sport was gaining in
popularity among affluent Chinese.
"In China, we play cards or mahjong
in winter, but more and more people
want to do outdoor sports and are
discovering skiing," Xu told Reuters.
1 lb dry spiral pasta
1 large sweet pepper, chopped
1 cup blanched green peas
1 cup chopped chives
4 cloves garlic, minced
4 eggs, hard cooked, and chopped
3/4 cup low fat mayonnaise
1/2 cup grated Parmesan cheese
1 cup unflavoured, low fat yogurt
2 tbsps olive oil
Salt and freshly ground black
pepper to taste
1/2 cup chopped fresh parsley
Cook pasta according to package
In a small bowl combine yogurt,
mayonnaise, olive oil, garlic, cheese,
salt and black pepper.
In a large bowl combine pasta, pepper,
peas, eggs and chives.
Add yogurt mixture to pasta mixture
and toss until combined.
Adjust seasonings and sprinkle with
• Serves 12
1 tbsps olive oil
1 onion, chopped
1 tbsps chopped garlic
8 to 10 fresh mushrooms,
cleaned and sliced (or 1 cup
1 cup cooked brown rice
1 cup grated carrots
1 cup fresh breadcrumbs
Salt and freshly ground
2 tbsps minced fresh chives
1 tbsps fresh thyme
1 egg lightly beaten
Pepper sauce to taste.
Heat oil in a skillet, add
onions and garlic, sauté
until fragrant, add
mushrooms, cook for about
three minutes more.
Remove from heat.
In a food processor add rice,
carrots, chives, thyme and
sautéed onion mixture.
Pulse food processor until
mixture is of a mealy
Transfer to bowl.
Add breadcrumbs and mix
Season with salt, pepper and
Stir in egg.
Make mixture into six burger
Broil on a lightly greased pan
until lightly browned, about
five to seven minutes per side.
Serve with whole-wheat buns
and a fresh green salad.
• Serves four to six
2 cups all purpose flour
1 tbs baking powder
1/4 tsp baking soda
1/3 cup brown sugar
2 tbsps wheat germ
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2/3 cup skim milk
1/4 cup low fat yogurt
2 tbsps vegetable oil
1 tsp vanilla extract
1/2 cup raisins
1/2 cup chopped walnuts
Preheat oven to 400
Grease 12 muffin cups.
In a large bowl mix
together flour, baking
powder, brown sugar,
wheat germ, spices and
raisins and nuts.
In a small bowl beat
egg with milk, yogurt
Add oil and stir.
Add wet ingredients to
dry ingredients and stir
Spoon into muffin tins
and bake for 15 to 20
minutes until done.
• Makes 12 muffins
SPICED WHEAT GERM MUFFINS
EGG 'N' PASTA SALAD
Chinese ski instructors attract compatriots to Swiss resorts
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