Dietitian Guide
A Simple Low Carbon Menu
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Breakfast
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Oat flakes with diced apple, ground almonds, cinnamon powder and honey.
Fresh juice.
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Lunch
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Chilled noodle with cucumber, bean sprouts, dried bean curd and pan-fried egg slices.
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Dinner
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Red or brown rice.
Spinach in broth.
Steamed fish with ginger and spring onion.
Stir-fried scallops with celery.
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Additional cooking tips:
To prevent eating too much meat, it is suggested to slice, dice or mince the meat to make it look more voluminous!
Seasonal Vegetables for Hong Kong’s Summer – Recommendation by Vegetables Marketing Organization
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Pumpkin
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It contains vitamin A, dietary fibre and various minerals. Pumpkin is also rich in carbohydrates which make it a good substitute for part of the rice and congee.
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Spinach
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A rich source of iron, calcium and folic acid. It can be stir-fried with garlic or braised in soup.
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Cucumber and long bean
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With crunchy texture, they are favourable choices for salad and chilled dishes.
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Eggplant
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Eggplant is the source of folic acid and potassium. Since eggplant absorbs a lot of oil while cooking, it is a healthier option to steam it with garlic.
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Bitter gourd
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It contains vitamin B and vitamin C. Those who do not prefer the bitter taste may try white bitter gourd.
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