• Skinnybik  ::  Spelt, Date and Butterscotch Cookies that love you
  • Skinnybik  ::  Spelt, Date and Butterscotch Cookies that love you
  • Skinnybik  ::  Spelt, Date and Butterscotch Cookies that love you
  • Skinnybik  ::  Spelt, Date and Butterscotch Cookies that love you
  • Skinnybik  ::  Spelt, Date and Butterscotch Cookies that love you
 
 
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Biscuits Made in Australia

TESTIMONIALS

LUPIN FLOUR RECIPES

 
 A/Prof Antigone Kouris PhD APD
 Nutrition Scientist & Dietician

"My patients kept asking me to recommend a healthy biscuit. Unable to do so, I decided to develop my own range. Two years in the making, Skinnybik cookies have a better energy and nutritional profile than many plain sweet biscuits due to their wholesome ingredients. Even though they are not super low in calories (despite my efforts!) you can't eat too many because they are so filling due to the fibre and chewy texture - so truly skinny. I have sold thousands to my patients and have successfully included them in their weight loss plans.
E
njoy with less guilt”.

 

Antigones Books
 


Dr Kouris’ books
http://www.lulu.com/spotlight/medications

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1) Food Sources of Nutrients
A 20 page Ready Reckoner with over 2000 foods enabling busy health professionals and the general public to quickly look up the best food sources of nutrients from both fresh and packaged foods. Foods listed for each nutrient are from highest (best source) to lowest (poorer source) and the amount of nutrient per typical serving of food is also included. The main physiological functions of each nutrient are also summarised. Lists are easy to use for quick use by practitioners, students or the general public. Re-published with permission from the textbook "A guide to evidence based integrative and complementary medicine" ed Kotsirilos et al, Elsevier 2011. Dr Kouris is an Accredited Practising Dietitian with over 25 years experience; she has a PhD from the Faculty of Medicine, Monash University, Degrees/Diplomas in Biochemistry, Dietetics and Botanic Medicine. She was a Lecturer and Research Fellow at Monash and the Managing Editor of a nutrition journal. She has also contributed to 5 university text books.




Food Sources of Nutrients
2) Medications Good and Bad Interactions with Foods, Herbs & Nutrients
A 60 page Ready Reckoner with over 400 commonly prescribed drugs, their side effects and interactions (good and bad) with foods, herbs and nutrients. Compiled by Accredited Practising Dietitian, Dr Antigone Kouris PhD, from authoritative fully referenced sources. Interactions summarised and coded for quick use by health professionals, students or the general public. Re-published with permission from the textbook "A guide to evidence based integrative and complementary medicine" ed Kotsirilos et al, Elsevier 2011. Dr Kouris has a PhD from the Faculty of Medicine, Monash University, Degrees/ Diplomas in Biochemistry, Dietetics and Botanic Medicine; she was a Lecturer and Research Fellow at Monash; has contributed to 5 university text books (Food and Nutrition 3 editions, ed Wahlqvist; Evidence based Integrative and Complementary Medicine ed Kotsirilos et al; Nutrition and Metabolism ed Gibney), has over 35 published research papers and was the Managing Editor of Asia Pacific Journal of Clinical Nutrition.

Medications Good and Bad Interactons
3) You Are What You Cook!
In full colour, 80 easy to prepare healthy tasty recipes for lunch or dinner for the family using Mediterranean and South Asian flavours.
Many recipes have been adapted from traditional Greek recipes and made healthier by reducing the calories, fat, carbs and many are naturally gluten free. Therefore most recipes are suitable for weight control and for people with diabetes, high cholesterol and celiac disease. It is recommended we eat 1‐2 vegetarian meals a week so over 30 delicious meat‐free recipes are included. Recipes have been developed by Dr Kouris using knowledge gained from her Greek mother and mother-in-law, her research on the mediterranean diet and the latest nutrition research, especially on preferred cooking methods (more stews less grills) and use of herbs and spices (especially oregano and turmeric for their anti-inflammatory properties). The book includes a simple guide for a preferred weekly menu and a 'plate' guide for food portions. Forward by Professor Mark Wahlqvist AO.

You Are What You Cook
   
   
 
 
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