Promoting the production of healthy food
13 March 2019
There are lots of us who are trying to watch our calorie intake all year, especially with summer fast approaching, and it’s important to know what we’re putting into our bodies. Our Catering Manager, Barry Kelly, has put some information together on the processes we use in the kitchen for the production of healthy food.
Our food production and recipes are aimed at giving the healthiest version of a dish to both staff and patients.
So, did you know:
Our porridge is always made with skimmed milk and we don’t add any sugar - we do however offer the addition of honey, fruit, granola and syrup to add yourself.
We offer low fat spread for your toast, or butter if you prefer.
Always grilled, which reduces how much fat and salt that is retained within the bacon.
Always oven baked - the sausages we offer have been changed a few times this last year in an effort to find the lowest fat content option available.
We always use chicken breast which is steamed in our combination rational oven. Our salmon is bought as a full side fillet, which is also steamed in the same way. Low fat spread is used on all sandwiches and we omit spread from sandwiches containing our low fat mayonnaise, as we consider the mayonnaise in the sandwich filling adequate.
We make all soups without oil or butter and they will generally be relatively low in fat, even when we add a touch of cream to some soups.
Tandoori chicken breast
Always cooked without oil, with low fat yoghurt used to create the marinade.
The Béchamel is made using skimmed milk – there is no oil content in this dish apart from the oil from the garlic puree.
We do believe in moderation and choice, so our vending machine offers a range of drinks and chocolate. However, 60% of the drinks have a zero sugar content and all our chocolate bars are below 250kcal (except for the Bounty’s which are 274 calories).