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The Keep Trim phase immediately follows the diet phase and is less restrictive but follows the same principles of being low in fat and low in carbohydrates. It's designed to reinforce your weight loss and should not be considered optional, without it the weight lost could creep back on quite quickly. The Keep Trim phase lasts for fourteen days, after which you can then return to the Scarsdale Diet for another fourteen days until. The cycle is continued until you reach your target weight. The Keep Trim program gives you the freedom to create your own menus although there are a number of rules to follow with regards to what you may and may not eat. The outcome of following these rules will result in modified eating habits to readjust your metabolic index to your new lowered weight. This will lock in your weight loss so that you won't regain weight when you start eating normally again. Here's a guide to the Keep Trim rules.Carry on eating:FruitVegtablesLean meat (any variety, remove skin and any visible fat)Fish and shellfishHerbs and spicesCondiments in moderationGo ahead:Beverages (you may now use low fat milk/creamer)Low fat or skimmed milkLow fat yoghurtCheese - cheddar, Swiss, American, camembert, cottageProtein (or other sugar free) breadLow calorie dressings (15 calories per tablespoon)Sugar free jams and preservativesNautral sugar free fruit or vegatable juice3 eggs per week (prepared without butter, oil or margarine)Soup (fat free, no full cream milk or cream)Nuts (eaten sparingly)1 small alcoholic dring per dayStrictly forbidden:SugarCreamIce creamWhole milkButter, margaring, cooking fats & oilsCandy, cakes, cookies, biscuits and chocolatePotatoes (including sweet potatoes and yams)NoodlesRicePastaBeansFatty meats (sausages, salami etc)Peanut butter

10 minutes, patted dry2 garlic cloves minced3-4 tablespoons fresh lime juice3 tablespoons finely chopped cilantro measure chopped3/4 teaspoon kosher salt or sea salt plus more to taste1/2 teaspoon ground cumin1 Roma tomato seeded, choppedPepper to taste Mash avocados in a medium bowl to desired consistency. Fold in all remaining ingredients. Taste and add additional lime juice or salt to taste. Serve immediately.TO STORE: cover guacamole with plastic wrap, pressing the plastic so it is touching the top of the guacamole to prevent browning; refrigerate until ready to serve. Bring to room temperature before serving. For longer storage, cover the top of the guac with a thin layer of water before pressing the plastic wrap on top – pour off water before serving. The guacamole is so dense it won’t absorb the water. TIPS & TRICKS Use ripe avocados: Set yourself up for success by starting with the best avocados with just the right amount of ripeness – I can’t stress this enough! As previously discussed, (see section in post), you want ripe avocados that yield slightly when gently squeezed and avoid avocados that are hard or overly soft. If your avocados aren’t ripe enough, you will have hard, bitter guacamole. If the avocados are too ripe, they will be mushy or brown and unusable.Use room temperature avocados: Your avocados will likely be at room temperature unless they have been refrigerated to prevent over-ripening. If your avocados have been refrigerated, leave them on the counter for at least an hour to bring to room temperature. Temperature is important because cold avocados are harder to mash (just think mixing cold butter) and won’t become nearly as creamy. Use fresh ingredients: In additional to using the best avocados, use the best ingredients, which means fresh ingredients – no bottled lime juice. Use fresh

Allow to rest for at least 10 minutes before carving and serving.How long to roast a chickenA 1.5kg/3.3lb chicken will take approximately 45-60 minutes to roast at 180°C/350°F. To test if a chicken is cooked, cut between the drumstick and breast. If the juices run clear the chicken is cooked. You can also use a meat thermometer which should read 75°C/165°F when inserted into the thickest part of the chicken.How to reheat roast chickenPreheat the oven to 200°C/400°F. Place the chicken on a rimmed baking sheet and heat for 10-15 minutes until heated through. Alternatively, reheat the roasted chicken in a pan set over medium heat until heated through.What to serve with Indian-spiced roast chickenEasy flatbreadEasy marinated cucumber saladCrispy salt and pepper smashed potatoesCucumber, tomato and red onion saladRoast chicken recipesLemon herb roast chickenEasy Tuscan roast chickenPeri-peri baked chicken and potatoesSpinach and feta stuffed roast chicken ½ cup vegetable oil (alternatively use ½ cup plain yogurt) 3 tbsp Garam Masala ½ tsp paprika½ tsp ground cardamom½ tsp turmeric ½ tsp ground coriander ½ tsp chilli powder 2 tsp salt 1 tsp pepper1 tsp sugar3 tbsp lemon juice3 garlic cloves crushed1 tsp crushed ginger2 kg (4lb) whole chicken 1 onion quartered4 garlic cloves Preheat the oven to 200°C/400°F.Combine all the spices, oil and lemon juice and mix well. Loosen the skin over the chicken breast then brush the marinade over the chicken, under the skin and into the cavity. Place the chicken into a roasting dish then add the onions and garlic. Place into the oven and allow to roast for 20 minutes at 200°C/400°F then turn the heat down to 180°C/350°F and allow to roast for another 30-40 minutes until the chicken is cooked through. Remove the roast chicken from the oven and allow to rest for 10 minutes before

Skip to main contentNewsletterIf you’re looking for a really satisfying weeknight dinner, this is it. This dish has the perfect balance of flavors, and you’ll be licking your fingers throughout the meal! This is another recipe I came up with when I was learning to cook. Whenever shrimp was on sale, I always bought lots and stashed it in the freezer—something I still do today!Shrimp cooks very fast and is so easy to prepare. I love pairing this dish with a bed of fluffy white rice, but it also works well with noodles or chow mein.Recipe informationIngredients1 cup tapioca starch1 Tbsp. garlic powder1 tsp. salt1 tsp. ground black pepper7 oz./200 g shrimp or prawns, peeled and deveined1 Tbsp. orange zest½ cup orange juice3 Tbsp. liquid honey2 Tbsp. light soy sauce1 Tbsp. oyster sauce1 Tbsp. minced garlic1 tsp. grated peeled fresh ginger1 tsp. red chili flakes½ cup canola oil, for frying2 Tbsp. cornstarchChopped scallions, both white and green parts, for garnishPreparationStep 1In a large bowl, stir together 1 cup tapioca starch, 1 Tbsp. garlic powder, 1 tsp. salt, and 1 tsp. ground black pepper. Add 7 oz./200 g shrimp or prawns, peeled and deveined, and toss to evenly coat. Let the shrimp sit in the mixture for 5 minutes to ensure the coating sticks.Step 2In a medium bowl, stir together 1 Tbsp. orange zest, ½ cup orange juice, 3 Tbsp. liquid honey, 2 Tbsp. light soy sauce, 1 Tbsp. oyster sauce, 1 Tbsp. minced garlic, 1 tsp. grated peeled fresh ginger, and 1 tsp. red chili flakes.Step 3Heat ½ cup canola oil in a large frying pan over medium-high heat until it reaches 350°F/180°C on a deep-frying thermometer. Add the shrimp to the hot oil and fry for 2–3 minutes per side, until golden brown. Using a spider or metal tongs, transfer the shrimp to a plate lined with paper towel to absorb excess oil. Pour out the oil and wipe the pan.Step 4Reduce the heat to medium. Pour the sauce into the same pan and simmer for 2–3 minutes, until fragrant.Step 5In a small measuring cup, stir together 2 Tbsp.