00 slimtember presentation cover1 small tub lowfat yoghurt 1 cup lowfat milk 2 scoops reducedfat ice...
TRANSCRIPT
introduction
Thank you for taking part in our 4 week weight loss plan which is helping
raise money for JDRF and kids with type 1 diabetes.
Starting Monday 5 September, you’ll follow our delicious Slimtember eating
plan based on the CSIRO Total Wellbeing Diet. Combined with 30 minutes of
walking at least 5 times a week, you could lose at least 24kg during
Slimtember.
This program guide includes an overview of the Total Wellbeing Diet plus
your first two weeks of menu plans to help you get ready and get off to a
great start.
Together we can shed those excess kilos gained over winter,
reboot our healthy eating habits heading into summer and feel good about
raising money for medical research to help find a cure for type 1 diabetes.
WELCOME TO SLIMTEMBER
Page 2
about the diet
It is a higher protein, low GI eating plan designed and tested by CSIRO.
TOTAL WELLBEING DIETFAST FACTS
What is the Total Wellbeing Diet (TWD)?
Delicious, hearty meals based on whole foods in portions that meet our
special "food unit" system. You can eat unlimited “free” vegetables and
a small amount of what we call “Indulgences” (treats).
What do I eat?
Water, tea and coffee (without sugar) and lowfat milk. Sugary drinks,
juices and alcohol should be avoided or limited.
What can I drink?
Do I have to exercise?At a minimum, regular walking of 30 minutes a day and/or achieving
10,000 steps a day is recommended.
How do I get the best results?
Stick to the eating plan
Prepare your food the night before
Use the checklist (page 16) to ensure you
have eaten the right foods every day
Weigh in once a week
Use the community forum at
TotalWellbeingDiet.com
How do I get started?
Follow the 5 steps for getting started on the
next page.
MOREPROGRAM TIPS
page 8
Page 3
5 STEPS FOR GETTING STARTED
On the day or weekend before you startthe diet, please follow these 5 steps
Page 4
Set up your accountand read the ProgramGuide
If you haven't already, log in toTotalWellbeingDiet.com and set upyour account. Then readthis Program Guide to get familiarwith the program.
Review the eating planand Week 1 menu
Get familiar with the food groupsyou need to eat each day. The menuplan is a guide as how to put thesefoods together. You can adapt themenu as long as you keep to thefood groups specified.
Shop for yourgroceries before5 September
The shopping list has been preparedfor 1 person. Login toTotalWellbeingDiet.com to multiply itfor the family.
Go to TotalWellbeingDiet.com
Menu plan on page 18
Shopping list on page 20
Page 5
Prepare yourDay 1 food
Cook the Cinnamon, pumpkin andbasil lasagne, then refrigerate orfreeze for the week ahead. While thelasagne is cooking, prepare your Day 1food, e.g. make up your overnightoats, assemble your lunch, etc.
Weigh yourself andtake a photo
First thing in the morningon September 5, weigh yourselfand record your weight online.We also recommend taking astarting photo.
Recipe on page 35
Log in to
TotalWellbeingDiet.com
Go to the Tracker
Select "Weigh In"
Enter your details
HOW TO WEIGH IN
Page 6
the diet
Each day, you are allowed to eat:
2½ units Protein*
3 units Bread & Cereals*
2½ units Vegetables* (minimum)
2 units Fruit
3 units Dairy
3 units Healthy Fats & Oils
1 unit Indulgence
Your menu plan on page 18 meets this allowance.
DAILY FOOD ALLOWANCE
*RECOMMENDATIONS FOR OPTIMAL NUTRITIONChoose 200g red meat (beef or lamb) 3 times a week and 2 serves offish as part of your Protein allowance.Choose low GI and wholegrain Breads & Cereals wherever possible.2½ units of Vegetables is a minimum allowance, and you're free to eat asmany vegetables as you like.
Page 8
the diet
Includes lean meats and chicken, fish, eggs, tofu, legumes and pulses.
FOOD GROUPS EXPLAINEDProtein
Includes low GI, wholegrain and high fibre varieties such as Burgen®
breads, cereals, rice, pasta, noodles, polenta, quinoa, barley and potatoes.
Bread & Cereals
Fresh and frozen vegetables including different types and colours. Vegetables
FruitAny type of fresh fruit, canned fruit in natural juice or dried fruit.
DairyLowfat milk or soy milk, cheese, yoghurt and select brands of reducedfat
ice cream.
Healthy Fats & OilsIncludes polyunsaturated and monounsaturated spreads and oils, nut pastes,
nuts and seeds, and avocado.
IndulgencesAre foods that provide little nutrition but can be enjoyed from timeto
time, e.g. chocolate, icecream, sausages, chips, muffins, sugar, syrups,
alcohol and similar foods.
Log in to TotalWellbeingDiet.comto learn more about food groupsand discover how much food youcan get for a unit of each foodgroup.
HOW MUCH FOOD PER UNIT?
Page 9
the diet
On the following pages we've provided examples of how
you could spread your daily allowance of food units over
Breakfast, Lunch, Dinner and Snacks.
It's the same "spread" we use to create the menu plan on
page 18, but it is just a guide.
You are free to improvise and have more food units at
breakfast and less for snacks, for example.
SPREADING YOURALLOWANCE OVER THE DAY
Page 10
BREAKFAST1 unit Bread & Cereals
1 unit Dairy
1 unit Fruit
1 unit Bread & Cerealse.g. ¼ cup oats, or
45g natural muesli, or
35g low GI cereal,
1 slice wholegrain bread
1 unit Dairye.g. 1 cup lowfat milk,
175g lowfat yoghurt
1 unit Fruite.g. 1 medium piece or
2 small pieces
Page 11
2 units Bread & Cereals
1 unit Healthy Fats & Oils
½ unit Protein
½ unit Vegetables
LUNCH
e.g. 2 slices wholegrain
bread, or 1 medium
wholegrain roll, or
1 medium wrap
2 unitsBreads & Cereals
e.g. 1 small can tuna, or
1 egg, or 50g lean meat
or chicken
½ unit Protein
e.g. ½ cup salad
½ unit Vegetables
e.g. 1 tsp margarine or
mayonnaise, or
1 tbsp avocado
1 unit Healthy Fats & Oils
Page 12
2 units Vegetables
2 units Healthy Fats & Oils
2 cups raw vegetables
or 1 cup cooked
2 units Protein200g lean beef, pork,
lamb, chicken or fish,
or 150g tofu
*Choose red meat (beef or
lamb) 3 times per week
and fish at least 2 times a
week.
e.g. 2 tsp olive oil
used in cooking
DINNER2 units Protein*
2 units Vegetables
2 units Healthy Fats & Oils
1 unit Dairy (see next page)
Page 13
In the menu plan, we
include 1 unit of Dairy with
your evening meal. You
choose how to enjoy it e.g.
with dinner, for dessert or
saved for a snack.
1 unit Dairy =
DAIRY UNIT
35g cheese
1 small tub lowfat yoghurt
1 cup lowfat milk
2 scoops reducedfat ice
cream
Add 35g cheese to a
dinner meal or salad
Enjoy yoghurt for dessert or
save it as for an extra snack
throughout the day
Select brands of reducedfat
ice cream count as Dairy.
See page 21 for brands.
Page 14
e.g. 1 cup fruit salad, or
1 medium piece, or
2 small pieces or
30g dried fruit
1 unit Fruit
Snack on as many fresh
vegetables as you like
Free Vegetables
e.g. 1 lowfat latte
or cappuccino, or 1 small tub
lowfat yoghurt, or 35g
cheese or 1 cup lowfat milk
1 unit Dairy
SNACKSSnacking between meals can
help manage your
appetite. The snacks we
include in your menu plan
are:
1 unit Fruit
1 unit Diary
Unlimited free
vegetables
Page 15
checklist
DAY 1
Example
DAY 2 DAY 3
PROTEIN2½ units
DAY 4 DAY 5 DAY 6
BREAD &CEREALS3 units
VEGETABLES2½ units(minimum)
FRUIT2 units
DAIRY3 units
HEALTHYFATS & OILS3 units
INDULGENCES
1 unit per dayor 7 per week
DAY 7
Page 16
TRACKING YOURDAILY ALLOWANCEPrint this page and tick the boxes as youeat each unit to keep track of your food groups
menu plan
Following the menu plan during Slimtember is the easiest way to
get familiar with the Total Wellbeing Diet and maximise your
weight loss.
The menu plan, which starts on the following page, was
structured for simplicity and is intentionally repetitive.
As the weeks progress and you get the hang
of things, we'll add more variety.
The menu has also been designed to match
your daily allowance of food units, explained
on page 8.
ABOUT YOUR MENU PLAN
MORE ONFOOD UNITS
page 9
Page 17
Overnight oats Overnight oats Overnight oatsOvernight oatsOvernight oats
Simplesandwich
Simplesandwich
Simplesandwich
Simplesandwich
Simple sandwich
Simple sandwich
Simple sandwich
Cinnamon, basiland pumpkinlasagne
Cinnamon, basiland pumpkinlasagne
Simple dinnerwith chickene.g. stirfry
Simple dinnerwith fishe.g. baked
Simple dinnerwith chickene.g. grilled
Simple dinnerwith fish
Simple dinnerwith lamb
2 scoopsreducedfat icecream, 35gcheese or 175glowfat yoghurt
1 mediumpiece fruit1 lowfat latteor cappuccinoVegetables
2 scoopsreducedfat icecream, 35gcheese or 175glowfat yoghurt
1 mediumpiece fruit1 lowfat latte or cappuccinoVegetables
Overnight oats Overnight oats
BR
EA
KF
AS
TL
UN
CH
DIN
NE
RS
NA
CK
SP
RE
P
When preparingdinner, prepyour meals forthe next day
When preparingdinner, prepyour meals forthe next day
When preparingdinner, prepyour meals forthe next day
When preparingdinner, prepyour meals forthe next day
When preparingdinner, prepyour meals forthe next day
When preparingdinner, prepyour meals forthe next day
Prep for Week 2: Cook the Slow Baked Chicken (recipe page 35)
2 scoopsreducedfat icecream, 35gcheese or 175glowfat yoghurt
1 mediumpiece fruit1 lowfat latteor cappuccinoVegetables
2 scoopsreducedfat icecream, 35gcheese or 175glowfat yoghurt
1 mediumpiece fruit1 lowfat latteor cappuccinoVegetables
2 scoopsreducedfat icecream, 35gcheese or 175glowfat yoghurt
2 scoopsreducedfat icecream, 35gcheese or 175glowfat yoghurt
2 scoopsreducedfat icecream, 35gcheese or 175glowfat yoghurt
1 mediumpiece fruit1 lowfat latteor cappuccinoVegetables
1 mediumpiece fruit1 lowfat latteor cappuccinoVegetables
1 mediumpiece fruit1 lowfat latteor cappuccinoVegetables
Page 34
Page 27
Page 2425 Page 2425 Page 2425 Page 2425 Page 2425 Page 2425 Page 2425
Page 27 Page 27 Page 27 Page 27 Page 27 Page 27
Page 3233 Page 3233 Page 34 Page 3233
Page 3233 Page 3233
WEEK 1 MENU PLAN In addition to the food listed here, you can have 1 unit Indulgence a day or7 units a week. See TotalWellbeingDiet.com for more on Indulgences.
Cereal,Smoothie orOvernight oats
Cereal,Smoothie orOvernight oats
Cereal,Smoothie orOvernight oats
Cereal,Smoothie orOvernight oats
Cereal,Smoothie or Overnight oats
Simplesandwich, soupor salad
Simplesandwich, soupor salad
Simplesandwich, soupor salad
Simplesandwich, soupor salad
Grab 'n golunch
Grab 'n golunch
Grab 'n golunch
Slow bakedchicken
Slow bakedchicken
Cinnamon, basiland pumpkinlasagne
Simple dinnerwith fishe.g. baked
Cinnamon, basiland pumpkinlasagne
Simple dinnerwith lamb
Simple dinnerwith salmon
2 scoopsreducedfat icecream, 35gcheese or 175glowfat yoghurt
1 mediumpiece fruit1 lowfat latteor cappuccinoVegetables
2 scoopsreducedfat icecream, or1 low fat latte/cappuccino
1 mediumpiece fruit1 lowfat latteor cappuccinoVegetables
Cereal,Smoothie orOvernight oats
Cereal,Smoothie orOvernight oats
BR
EA
KF
AS
TL
UN
CH
DIN
NE
RS
NA
CK
SP
RE
P
When preparingdinner, prepyour meals forthe next day
When preparingdinner, prepyour meals forthe next day
When preparingdinner, prepyour meals forthe next day
When preparingdinner, prepyour meals forthe next day
When preparingdinner, prepyour meals forthe next day
When preparingdinner, prepyour meals forthe next day
Prep for Week 3
2 scoopsreducedfat icecream, 35gcheese or 175glowfat yoghurt
1 mediumpiece fruit1 lowfat latteor cappuccinoVegetables
2 scoopsreducedfat icecream, 35gcheese or 175glowfat yoghurt
1 mediumpiece fruit1 lowfat latteor cappuccinoVegetables
2 scoopsreducedfat icecream, 35gcheese or 175glowfat yoghurt
2 scoopsreducedfat icecream, 35gcheese or 175glowfat yoghurt
2 scoopsreducedfat icecream, 35gcheese or 175glowfat yoghurt
1 mediumpiece fruit1 lowfat latteor cappuccinoVegetables
1 mediumpiece fruit1 lowfat latteor cappuccinoVegetables
1 mediumpiece fruit1 lowfat latteor cappuccinoVegetables
Page 35
Page 2730
Page 2425 Page 2425 Page 2425 Page 2425 Page 2435 Page 2425 Page 2425
Page 28Page 2730
Page 28Page 2730
Page 28
Page 2730
Frozen in Week 1 Page 3233Page 35
Frozen in Week 1
Page 3233 Page 3233
WEEK 2 MENU PLAN In addition to the food listed here, you can have 1 unit Indulgence a day or7 units a week. See TotalWellbeingDiet.com for more on Indulgences.
shopping list
WEEK 1 SHOPPING LIST
Page 20
Cinnamon, 1 tsp*
Olive oil, 90ml*
Rolled oats, 175g
Diced tomatoes, 1 x 400g can*
Tomato paste, no added salt, 2 tbsp*
“Free food” seasonings and
condiments of your choice
Pantry ItemsFresh fruit of choice, 14 serves i.e.
7 serves for overnight oats e.g.
4 apples and 3 cups blueberries
7 medium pieces, for snacks
Avocado, 1 or light margarine (for
sandwiches)
Fruit
Coffee or tea
Lowfat latte or cappuccino, 7
coffees e.g. purchased from your
favourite coffee shop
Miscellaneous
Mixed vegetables for dinner, 10 cups,
approx. 1.5kg e.g. broccoli, beans,
peas, corn, cauliflower, spinach, salad
Salad vegetables for 7 sandwiches
e.g. tomato, lettuce, carrot
Extra vegetables for snacks e.g.
carrot, capsicum, cherry tomatoes
Celery, 2 sticks*
Fresh basil, 1 handful (optional)*
Onion, 1 medium*
Pumpkin, any type, 800g*
Vegetables of choice, i.e.
Vegetables
Wholegrain bread e.g. Burgen
Wholemeal & Seeds, 1 loaf or 14 slices
Bread & Bakery
Lean beef, pork or veal mince, 800g*
Protein of choice for 5 dinners e.g.
2 x 200g fillets chicken breast
2 x 200g pieces fish
1 x 200g piece lean lamb
Protein of choice for sandwiches,
7 x 50g serves e.g. barbecue chicken,
eggs, tuna canned in water
Meat, Chicken & Fish
Light margarine, 70g or 1 avocado
(for sandwiches)
Lowfat milk, 875ml
Lowfat yoghurt, any flavour, 875g or
5 x 175g tubs
Parmesan cheese, 140g* (optional)
Dairy of your choice, 7 serves e.g.
Bulla Light 98% Fat Free Ice Cream,
Vanilla (2 scoops per serve), and/or
Lowfat yoghurt, 1 x 175g tub per
serve, and/or
Cheese, 35g per serve
Chilled & Frozen
Serves 1 person
*Starred items are ingredients in the Cinnamon,
basil and pumpkin lasagne (page 35) which
makes 4 serves. We use 2 serves in the Week 1
menu and the other 2 serves in the Week 2
menu.
shopping list
WEEK 2 SHOPPING LIST
Page 21
Black olives, 80g*
Dried oregano or Italian herbs, 1 tbsp*
Low GI cereal, 245g e.g. Kellogg’s
Sustain, Guardian, All Bran Original, All
Bran Wheat Flakes
Mayonnaise, 60g
Olive oil spray*
Olive oil, 70ml*
Ryvita Original Rye Crispbread, 15
pieces or Original VitaWeat
Crispbread, 24 pieces
Tomato paste, no added salt, 50g*
Whole tomatoes, 1 x 400g can*
“Free food” seasonings and
condiments of your choice
Pantry Items
Fresh fruit of choice, 14 serves i.e.
7 medium pieces for breakfast e.g.
banana, berries
7 medium pieces for snacks
Avocado, 1 or light margarine (for
sandwiches)
Fruit
Coffee and/or tea
Lowfat latte or cappuccino, 7 coffees
e.g. purchased from your favourite
coffee shop
Miscellaneous
Mixed vegetables for dinner, 10 cups,
approx. 1.5kg e.g. broccoli, beans, peas,
corn, cauliflower, spinach, salad
Salad vegetables for 7 sandwiches e.g.
tomato, lettuce, carrot
Extra vegetables for snacks e.g. carrot,
capsicum, cherry tomatoes
Basil, small handful, optional*
Carrots, 2 medium*
Celery, 2 sticks*
Garlic, 2 cloves*
Mushrooms, button, 250g
Onion, 1 medium*
Vegetables of choice, i.e.
Vegetables
Wholegrain bread e.g. Burgen
Wholemeal & Seeds, 8 slices
Bread & Bakery
Lean chicken thigh fillet, 800g*
Protein of choice for 3 dinners e.g.
1 x 200g piece fish
1 x 200g piece salmon
1 x 200g piece lean lamb
Protein of choice for 7 lunches i.e.:
4 x 50g serves for sandwiches e.g.
barbecue chicken
3 x 50g serves for crispbread e.g.
hard boiled egg, tuna canned in water
Meat, Chicken & Fish
Light margarine, 40g or 1 avocado (for
sandwiches)
Lowfat milk, 1.75L, or 875ml lowfat
and 580g lowfat yoghurt (for cereal)
Dairy of your choice, 7 serves e.g.
Bulla Light 98% Fat Free Ice Cream,
Vanilla (2 scoops per serve), and/or
Lowfat yoghurt, 1 x 175g tub per
serve, and/or
Cheese, 35g per serve
Chilled & Frozen
Serves 1 person
*Starred items are ingredients in the Slow baked
chicken (page 36) which makes 4 serves. We use
2 serves in the Week 2 menu.
shopping list
SWAP 'N SHOPIf you want to customise your menu plan, login to TotalWellbeingDiet.com
where you can swap meals and generate a customised shopping list that can
be multiplied for the family and automatically sent to Woolworths Online.
Page 22
Go to the Menu Plan at TotalWellbeingDiet.com
to swap meals and customise your menu
Go to the Shopping List at TotalWellbeingDiet.com
to multiply the shopping list for family members and automatically
add the ingredients to an online Woolworths shopping cart
In this section you'll
find the delicious meal
ideas and recipes that
appear in the first
week of your family
friendly Slimtember
menu plan.
RECIPES
Above: Cinnamon, basil andpumpkin lasagne (page 35)
MENU PLAN
Page 23
breakfast
On the Total Wellbeing Diet, breakfast is as easy as a cup of
low GI cereal with milk and fruit.
In the Week 1 menu, we've included the popular overnight oats
which can be prepared the night before, requires no cooking and
travels well to work.
The basic recipe is oats, milk and yoghurt topped with fruit.
We’ve provided some suggestions on the following pages but
you can alternate for any fruit you like including canned fruit in
natural juice.
Overnight oats will keep in the fridge for up to 3 days.
BREAKFAST
Page 24
BREAKFAST
SMOOTHIEAn alternative toovernight oats
1 cup frozen fruit, (e.g.
banana, mixed berries)
½ cup lowfat milk
⅓ cup lowfat yoghurt
¼ cup rolled oats
Extra ice, if desired
In a blender or food
processor add frozen fruit,
milk, yoghurt, rolled oats
and ice, if using. Blend until
smooth.
Tip: Prepare this smoothie
the night before by placing
the fruit and oats in a zip
lock bag so you just need
to add milk and
yoghurt, and blend in the
morning.
¼ cup rolled oats
¼ cup lowfat milk
½ cup lowfat yoghurt, any flavour
Pinch cinnamon, optional
½ apple, grated
½ cup blueberries, fresh or frozen
Combine rolled oats, milk, yoghurt,
cinnamon (if using) and apple in a
container or jar. Top with blueberries. Seal
container/jar and refrigerate overnight.
OVERNIGHT OATS WITH APPLEAND BLUEBERRIES
breakfast
Serves 1. Each serve provides:
1 unit Bread & Cereals, 1 unit Fruit, 1 unit Dairy
Serves 1.
Each serve provides:
1 unit Bread & Cereals,
1 unit Fruit, 1 unit Dairy
Serves 1. Each serve provides:
1 unit Bread & Cereals, 1 unit Fruit, 1 unit Dairy
OVERNIGHT OATS WITHPEAR AND SULTANAS
Combine rolled oats, milk, yoghurt, pear
and sultanas in a container or jar. Seal
container/jar and refrigerate overnight.
¼ cup rolled oats
¼ cup low fat milk
½ cup low fat yoghurt, any flavour
½ pear, diced
2 tsp sultanas
Page 25
BREAKFAST
SMOOTHIEAn alternative toovernight oats
Kellogg’s Sustain – 35g
Kellogg’s Guardian – 35g
Kellogg’s AllBran Original – 35g
Kellogg’s AllBran Wheat Flakes, Honey & Almond – 35g
Goodness Superfoods Digestive 1st – 35g
Goodness Superfoods Protein 1st – 35g
Rolled oats – ¼ cup
Natural muesli 45g
¼ cup rolled oats
¼ cup lowfat milk
½ cup lowfat yoghurt, any flavour
5 dried apricots (10 halves), chopped
Pinch of cinnamon, optional
Combine rolled oats, milk, yoghurt, apricots and cinnamon, if
using, in a container or jar. Seal container/jar and refrigerate
overnight.
OVERNIGHT OATS WITH DRIED APRICOTS
breakfast
Serves 1. Each serve provides:
1 unit Bread & Cereals, 1 unit Fruit, 1 unit Dairy
35g low GI cereal (see brands below)
1 cup lowfat milk, or ½ cup lowfat milk and ⅓ cup lowfat yoghurt
1 medium piece fruit
An alternative to overnight oats
CEREAL
LOW GI CEREALS
Serves 1. Each serve provides:
1 unit Bread & Cereals, 1 unit Fruit, 1 unit Dairy
Page 26
lunch
Lunch on the Total Wellbeing Diet is nice and simple: a
sandwich, salad or soup.
Preparing your own lunch allows you to have the most
control. We recommend you assemble your lunch
ingredients the night before, ideally while you are making
dinner or cleaning up.
If it's not practical to pack your lunch and you purchase it at
work, opt for a sandwich shop where you easily order a
version of our "Simple Sandwich" on the following page.
LUNCH
Page 27
FREE FOODCONDIMENTS &SAUCESAdd flavour to yourlunch with a smallamount of these freefoods
Mustard
Pickles
Horseradish
Oilfree salad
dressing
Oilfree mayonnaise
Saltreduced
barbecue sauce
Saltreduced
tomato sauce
Vegemite
2 slices wholegrain bread e.g. Burgen
Wholemeal & Seeds
2 tsp light margarine or 1 tbsp avocado
50g protein e.g. tuna, chicken, 1 egg
1 cup mixed salad e.g. tomato, cucumber,
lettuce, onion
Free condiments of your choice (see right)
Spread bread with margarine or avocado.
Add protein, salad and condiments if using.
Season to taste and close to make a
sandwich.
SIMPLE SANDWICH
lunch
Serves 1. Each serve provides:
2 units Bread & Cereals, 1 unit Healthy Fats & Oils,
½ unit Protein, ½ unit Vegetables
Serves 1. Each serve provides:
2 units Bread & Cereals, 1 unit Healthy Fats & Oils,
½ unit Protein, ½ unit Vegetables
SIMPLE WRAP
Spread tortilla with avocado. Top with
protein of your choice, mixed salad and
free food condiments, if using. Roll into a
wrap and serve.
1 corn tortilla
1 tbsp avocado
50g protein e.g. chicken, tuna, or 1 egg
1 cup mixed salad e.g. lettuce, carrot,
tomato, cucumber
Page 28
5 Rvyita Original Rye Crispbread
1 small can (95g) tuna canned in water, drained
1 tbsp mayonnaise
1 tomato, sliced
Spread crackers with tuna and mayonnaise, and top with
tomato.
GRAB 'N GO TUNA CRISPBREAD
lunch
Serves 1. Each serve provides:
2 units Bread & Cereals, 1 unit Healthy Fats & Oils,
½ unit Protein, ½ unit Vegetables
2 sushi rolls with protein (tuna, salmon, chicken) and avocado
1 serve edamame
Purchase sushi rolls and edamame from a local sushi shop,
canteen or supermarket.
GRAB 'N GO SUSHI ROLLS
Serves 1. Each serve provides:
2 units Bread & Cereals, 1 unit Healthy Fats & Oils,
½ unit Protein, ½ unit Vegetables
8 Original VitaWeat Crispbread
1 hardboiled egg
1 tbsp mayonnaise
½ cucumber, sliced
Spread crispbread with mashed egg and mayonnaise. Top with
cucumber or serve cucumber on the side. Enjoy crispbread open
faced or sandwiched together.
GRAB 'N GO EGG CRISPBREAD
Serves 1. Each serve provides:
2 units Bread & Cereals, 1 unit Healthy Fats & Oils,
½ unit Protein, ½ unit Vegetables
Page XXPage 29
EASYLUNCH IDEASFOR WORK
50g quinoa
2 cups mixed salad
1 tbsp oilfree salad dressing, low sodium
50g protein e.g. tuna, smoked salmon, chicken, 1 egg
5 almonds, chopped
Cook quinoa according to packet instructions. Combine mixed
salad and dressing in a bowl and top with quinoa and protein of
your choice. Sprinkle with almonds.
SIMPLE SALAD
lunch
Serves 1. Each serve provides:
2 units Bread & Cereals, 1 unit Healthy Fats & Oils,
½ unit Protein, 2 units Vegetables
Page 30
BREAKFAST
SMOOTHIEAn alternative toovernight oats
2 tsp olive oil
1 medium carrot, roughly chopped
1 medium onion, roughly chopped
2 sticks celery, roughly chopped
1 clove garlic, crushed
1 tbsp fresh ginger, grated
1 cup dried red lentils
2 tsp garam masala
½ tsp chilli powder
1 can (400g) whole tomatoes
1 litre water
1 pinch black pepper
⅓ cup fresh coriander
⅓ cup Italian parsley, chopped
⅓ cup natural lowfat yoghurt
6 mixed grain bread rolls
6 tsp margarine
Heat oil in a heavybased saucepan over medium heat. Add carrot, onion and
celery and cook for 5 minutes, or until vegetables are soft. Add garlic, ginger,
lentils and spices and stir to combine. Add tomatoes and water and bring to
a boil. Reduce heat and simmer for 30 minutes, or until lentils are soft.
Season with pepper and stir through coriander and parsley. Spoon into a
bowl and serve with a dollop of yoghurt. Serve remaining portions in
containers for use throughout the week.
Serve a portion of soup with a mixed grain bread roll spread with a teaspoon
of margarine.
SIMPLE SOUP:SPICED RED LENTIL ANDVEGETABLE
lunch
Serves 6. When served with bread roll and margarine, each serve provides:
2 units Bread & Cereals, 1 unit Healthy Fats & Oils,
½ unit Protein, 1 unit Vegetables
This delicious, hearty soup
makes a great lunch when
prepared in advance
Page 31
dinner
In the first week, there are 2 core dinners to prepare:
DINNER
Simple Dinner i.e. lean protein (beef, lamb, pork, fish) with
vegetables, which can be quickly prepared each night – see
suggestions page 3334.
Cinnamon, basil and pumpkin 'lasagne' (Week 1, page 35)
and Slow baked chicken (Week 2, page 36).
Both recipes can be cooked in advance and make 4 serves /
dinner meals.
Page 32
FREE FOODSEASONINGS
Barbecue sauce,
reduced salt
Chilli, fresh or dried
Chilli sauce
Fish sauce, reduced
salt
Herbs, fresh or dried
Lemon
Lime
Mustard
Mint sauce
Oilfree salad
dressing, low sodium
Tomato sauce,
reduced salt
Tomato paste,
reduced salt
Soy sauce, reduced
salt
Spices, fresh or dried
Stock, reduced salt
Vegemite
Verjuice
Vinegar
200g lean protein of choice e.g. beef, lamb, pork,
fish, salmon
2 cups vegetables of choice
2 tsp olive oil
“Free food” seasoning to taste (see box)
Cook the meat and vegetables to your liking e.g.
grill, barbecue, stir fry or steam. The oil can be
used in the cooking process or to dress a salad.
You can season your meal with any free food
seasoning (opposite) – just go easy on the soy
sauce and salt.
SIMPLE DINNER
dinner
Serves 1. Each serve provides:
2 units Protein, 2 units Healthy Fats & Oils,
2 units Vegetables
Serves 1. Each serve provides:
2 units Protein, 2 units Healthy Fats & Oils,
2 units Vegetables
SIMPLE DINNER:BARBECUE CHICKEN
Purchased a barbecue chicken from your local
chicken shop or supermarket. Remove all fat and
skin from chicken. Top salad with chicken and
avocado, and drizzle with dressing.
200g barbecued chicken with skin and fat
removed
2 cups mixed salad e.g. lettuce, cucumber, tomato,
onion, carrot
1 tbsp oilfree salad dressing, low sodium
¼ medium avocado, sliced
Page 33
2 teaspoon sesame oil, or other oil of preference200g lean protein of your choice, sliced e.g. chicken, pork, prawn, beef2 cups mixed vegetables2 tsp free foods sauce e.g. soy, fish sauce, hoisinOther free food seasoning to taste e.g. garlic, lemon, lime, chilli
Heat oil in a nonstick fry pan, over a medium highheat. Stir fry protein for 45 minutes or until cookedthrough. Remove and set aside.Add mixed vegetables and stir fry for 45 minutes,or until cooked to your liking. Add a dash of water ifthe pan appears dry. Return protein to the panand add sauce of your choice. Stir to combine andserve.
SIMPLE DINNER: STIR FRY
dinner
Serves 1. Each serve provides:2 units Protein, 2 units Healthy Fats & Oils,2 units Vegetables
Serves 1. Each serve provides:2 units Protein, 2 units Healthy Fats & Oils,2 units Vegetables
SIMPLE DINNER: GRILL
Heat grill or barbecue over a medium high heat.Brush protein of your choice with half the olive oiland place in the centre of the hot grill. Cook for 45minutes each side, or until cooked to your liking.Serve protein with a mixed salad of your choice,drizzled with remaining olive oil and a sprinkle ofvinegar, lemon or lime.
200g lean protein of your choice e.g. chicken, fish, pork, lamb, beef2 tsp olive oil2 cups mixed salad vegetablesVinegar, lemon or lime juice, to taste
Page 34
BREAKFAST
SMOOTHIE
1 tbsp olive oil
1 medium onion, finely chopped
2 sticks celery, finely chopped
800g lean beef, pork or veal mince
1 tsp ground cinnamon
2 tbsp tomato paste, no added salt
1 x 400g can diced tomatoes
1 handful basil, torn (optional)
800g pumpkin, any type, peeled, seeded
and thinly sliced
140g Parmesan cheese, finely grated
(optional)*
Preheat the oven to 180°C.
Heat oil in a large heavybased nonstick frying pan over medium heat.
Once hot add the onion and celery and cook, stirring often, for 3–4 minutes
or until the vegetables are just starting to soften. Add the mince and
cinnamon and cook, stirring, for 4–5 minutes or until the mince is browned.
Stir in the tomato paste and chopped tomato, bring to simmering point
and cook for 10 minutes or until the mixture thickens slightly. Remove from
the heat, stir through the basil (if using) and season with salt and pepper.
Transfer half the mince mixture to a 2 litre capacity roasting tin or baking
dish, spreading it evenly over the base. Add half the pumpkin slices,
overlapping them to cover the mince. Top with half the parmesan, if using.
Repeat with the remaining mince, pumpkin and parmesan, if using; then
cover the dish tightly with foil and bake for 20 minutes. Remove the foil
and bake for another 20 minutes or until the pumpkin is very tender. Leave
to stand for 5–10 minutes to cool slightly. Serve lasagne scattered with
basil leaves, if using.
CINNAMON, BASIL ANDPUMPKIN 'LASAGNE'
dinner
Serves 4. Each serve provides:
2 units Protein, 2 units Healthy Fats & Oils, 2 units Vegetables and 1 unit Dairy if
Parmesan cheese is used. Note that this unit of Dairy would count as your
dessert, as listed in the menu plan overview on page 18.
Makes 4 dinners
and suitable to freeze
Page 35
BREAKFAST
SMOOTHIE
1 spray olive oil spray
800g lean chicken thigh fillet,
trimmed of fat and halved
2 tbsp olive oil
1 medium onion, finely chopped
2 medium carrots, chopped
2 sticks celery, chopped
1 tbsp dried oregano or Italian herbs
250g button mushrooms, quartered
2 cloves garlic, finely chopped
1 can (400g) whole tomatoes, drained
80g black olives, drained
2 tbsp tomato paste, no added salt
Small handful basil leaves, optional
Preheat the oven to 170°C.
Heat a large heavybased saucepan over medium–high heat and spray with
cooking oil. Working in batches, cook the chicken for 2–3 minutes until
browned on all sides. Remove from the pan and set aside.
Reduce the heat to medium and add the olive oil. When hot, add the onion,
carrot, celery and dried herbs and cook, stirring occasionally, for 8–10
minutes until the vegetables are soft. Add the mushrooms and garlic and
cook for 2 minutes. Add the tomatoes, olives and tomato paste, then season
to taste with salt and pepper and stir to combine. return the chicken to the
pan. Bring to the boil, then cover and transfer to the oven for 1 hour.
Remove the lid and cook for a further 15–20 minutes until the chicken is
tender and the sauce has reduced. Scatter over the basil, if using.
SLOW BAKED CHICKEN WITHBLACK OLIVES, TOMATO ANDOREGANO
dinner
Serves 4. Each serve provides:
2 units Protein, 2 units Healthy Fats & Oils, 2 units Vegetables
Makes 4 dinners
and suitable to freeze
Page 36
To help you get started,
we asked some of our
most successful
members for their best
tips for thriving on the
Total Wellbeing Diet.
MEMBERTIPS
Page 37
TRISHLOST20KG
THE COMMUNITYHELPED ME SUCCEED
It’s great to join in on the forums andsee that you are not doing it alone.
There are many others out there thatare going through exactly the same as
you are.
Trish
Page 38
LEAHLOST20KG
THE ONLINE TRACKERWAS KEY TO MY SUCCESS
The tracker keeps me honest and I liketo see the graph of my weight and it’s
gradual decline over time.
Leah
Page 39
RICHARDLOST30KG
FEEL FREE TO IMPROVISE!
The logic of the eating plan made itpossible for me to understand food
groups and then be creative. I like tocook so I wasn’t just “doing as I
was told." That was verypowerful for me!
Richard
Page 40
IVETTELOST10KG
USE THE MENU PLAN &SHOPPING LIST
The menu and shopping list outlines myfamily meals for a whole week. No more
thinking required on my behalf! I didfollow the menu plan verbatim
and am loving the results.
Ivette
Page 41
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