Kazari Maki Sushi


Lunch Idea

Healthy Fast Food Lunch at Energy Kitchen

The Menu

  • Veggie Burger made with soy, onions, carrots,zucchini, corn, peppers, served with tomato and romaine lettuce (318 Calories)
  • Mixed Veggies Side (65 Calories)
  • Baked Fries (151 Calories)
  • Vitaminwater Zero (0 Calorie)

All selection on the menu of Energy Kitchen are below 500 calories. There is no fried food. Everything is grilled, baked or steamed.

Burgers are served on a whole wheat bun. The five salad dressings offered are all fat-free.

Baked goods are made with applesauce instead of sugar or sweeteners, and are infused with protein powder.

Specific Goals In Nutrition Needed To Improve Diabetes Diet

A specific goal to eat a set number of daily servings of low-glycemic-index foods can improve dietary habits of people with Type 2 diabetes, according to new research.

Study participants were given a goal to eat either six or eight daily servings of foods with a low glycemic index – carbohydrates that are digested slowly and are less likely to spike blood-sugar levels than would carbohydrates with a high glycemic index.

Overall, most participants reached the eight-serving goal, partly because researchers discovered that many people were already consuming about six servings of low-glycemic-index foods each day.

The participants also ate about 500 fewer daily calories and added vegetables, fruits and nuts and seeds to their diet – all foods that are on the low end of the glycemic index.

Participants’ confidence about being able to meet these dietary recommendations was key to their ability to reach the goal. People who had more confidence about the goal were more committed, and higher commitment levels led to a better likelihood that they would reach the goal.

Goal-setting theories are applied widely in the workplace and in sports management, but little research has examined the effectiveness of setting goals in a clinical setting to improve health – even though goal-setting is a common technique used by health-care providers.


Chicken and Preserved Vegetable


1/2 whole chicken
80 g sweet preserved mustard
1 stalk green onion
2 slices ginger
4 tbsp oil


1/2 tsp cooking wine
1 tbsp light soy sauce


1 tbsp light soy sauce
1 tbsp dark soy sauce
1½ tsp sugar
1/4 tsp sesame oil
3/4 cup water


  1. Rinse and drain chicken. Cut into chunks.
  2. Add marinate and set aside for 20 minutes.
  3. Wash and drain preserved mustard. Cut into dices.
  4. Heat 2 tbsp oil in wok. Add chicken and stir-fry until slightly golden brown. Drizzle cooking wine over chicken. Toss briefly and remove.
  5. Heat another 2 tbsp oil in wok. Sauté ginger and green onion until fragrant. Return chicken to wok. Add sauce ingredients and bring to a boil.
  6. Add preserved mustard. Turn down heat and simmer for 10 to 15 minutes until the chicken is tender and the sauce is reduced. Serve hot.

Source: Hong Kong magazine