South Beach Diet

1 eggplant, cut in 1/2 lengthwise Seasonings: parsley, sage, thyme, onion powder, salt and pepper totaste.2 crushed garlic cloves1 cup chicken or veggie broth2 oz. grated Parmesan or Swiss cheeseolive oil spray or butter

Brown garlic in olive oil or butter; add eggplants chunks. Addedseasonings andchicken broth; cook down until most of fluid has been absorbed. Stirin the grated cheese.Pop mixture back into the shells and bake approx. 30 min. (350 degreeoven).

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I can reading a book, “SuperFoods” It says that pumpkin is a super foods. Itis packed with nutrients and relatively low in carbs. This recipe is adaptedfrom a friend of mine, who owned a deli in a gym a few years ago.1 serving canned pumpkin1 scoop protien powder1 c yogurticeBlend and top with cinnamon and nutmeg or pumpkin pie spice!It is like Thanksgiving all over again!

Bonus:This is not a good bonus for me. As far as I know, I do not have any foodintolerances or sensativites…..Sorry…..you can give me another bonusquestion if you want

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Fill 1/2 way with water or less -2 heads of cabbage, sliced 2 inch wide then cut in 1/3’s6 -8 large carrots - cut 1 inch peices5 white onions - quarted4 garden fresh tomatoes ( had to use them up! )2 green peppers large chunks.1 red pepper, one yellow pepper.8 stalks of celery chopped about 1.5 in6-8 stalks of cilantro - heavy stem cut off.4 T ginger - ground or so to taste3 T minced garlic ( from a jar )Lots of fresh ground black pepper.3 bay whole bay leaves.3 lbs Eckrich’s Smoked Beef Sausage cut into 3-4 inch peicesSimmer until done..

Only thing I would add to this if I didnt have company is a can or two of RotelTomates diced with green chili’s. I could have used my 18 qt Nesco Roaster butI like cooking on the stove better and it puts moisture in the air besices Iwanted to use my new stockpot!

I think that is it - Im sure it will never make it to the freezer.These are not exact meaurements - It’s the bomb!It looks like alot but it cooks down -There are 6 here now so it will be gone in no time.

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The Chef’s Favorite Meat Loaf 2 lbs (1 Kg)

ground beef 1 lb (500 g)ground pork or sausage meat

Meatloaf Muffins (or burgers)

1 Pound Extra Lean Ground Beef4 oz. Zucchini, unpeeled and shredded1 Egg1/2 Cup Shredded Cheddar Cheese1/2 Package (3 oz.) Ground Pork Rinds1/4 Cup Parmesan Cheese1/2 teaspoon Minced Garlic1 teaspoon Worcestershire Sauce1/4 Cup Low Carb Ketchup1/4 Cup Onion, choppedPreheat the oven to 350 degrees.Mix all ingredients.Divide evenly into muffin tins (I used a 1/3 measuring cup to dividethe mixture)Bake 30-40 minutes or until done.Note: These would be good as hamburgers also. Instead of placing themixture into muffin tins, Make 6 hamburger patties, then grill orbake.

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1 1/2 cups heavy cream4 strips bacon, chopped1 large celery stalks, thinly sliced3 cans or 21 ounces chicken broth

12 ounces ham4 cups cooked, chopped cauliflowerDash of Tabasco sauceDash of Worcestershire sauce2 tablespoons cold butter, cut into pieces

1.In a small saucepan, cook cream 8-10 minutes over medium heatuntil volume is reduced by half.2.In a large saucepot over medium heat, cook bacon until cooked, butnot crispy. Add celery to pot; cook 5 minutes, until softened. Stirin chicken broth, bring to a simmer.3.In a blender, puree 3 cups of the cooked cauliflower, cream and 1 cup ofsoupuntil very smooth. Return to saucepot. Stir in ham and remaining 1 cup ofcooked cauliflower. Bring soup to a simmer; cook 5 minutes.4.Season with Tabasco and Worcestershire sauces. Swirl in butteruntil incorporated. Serve hot.

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NOT A DAY GOES by that doesn’t bring another report about the “demise” ofthe low-carb diet. Sometimes it seems the time has come and gone for eatinga high-protein diet.Yet I have been eating low-carb for almost a decade now, and since mymedical tests indicate that I am quite healthy, I’m unlikely to give up on anutritional program that has had such a positive effect. The millions of youwho have discovered weight loss without hunger, improved health and abundantenergy aren’t going to suddenly say, “Oh, gosh, low-carb isn’t trendyanymore. Guess I’ll go back to eating Wonder bread.”What has worn off is the apparent newness, the shock value, after years oflow-fat/high-carb propaganda, of discovering that a diet that is unafraid offat can and does cause weight loss and improved health. But was low-carbreally a “fad diet” to begin with?In my youth, it was common wisdom that if you wanted to lose weight you gaveup potatoes, spaghetti, bread and sweets. “Dr. Atkins’ Diet Revolution” waspublished in 1972, more than 30 years ago. It was preceded by Dr. HermanTaller’s “Calories Don’t Count” in 1961 and Dr. Richard MacKarness’ “Eat Fatand Grow Slim” in 1958. I went low-carb because I read a nutrition book from1951 that stated, “Obesity has nothing to do with how much you eat, it is,instead, a carbohydrate intolerance disease.” I have on my desk “Eat andGrow Thin,” by Vance Thompson, first published in 1916, outlining - youguessed it - a low carbohydrate diet.That’s a “fad” with legs!But the idea has earlier roots. A multinational, multi- university studypublished in The American Journal of Clinical Nutrition in 2000 examinedhunter-gatherer diets and concluded that they consisted of between 45 and 65percent animal foods, with the rest largely made up of vegetables and wildfruit. The article described “universally characteristic macronutrientratios in which protein is elevated at the expense of carbohydrates.” Sinceall of us are descended from hunter-gatherers, it would appear that far frombeing a fad, a diet based on animal foods, vegetables and low- sugar fruitis our heritage.In contrast, the push for very low-fat, very high-carb diets started in themid-1980s, and the cracks in the theory were showing by the mid-1990s - amere decade later. So you tell me which is the fad? For that matter, whichof these items sound more like “fad foods” to you: A soy smoothie, or acheese omelet? A veggie burger, or a steak and a salad? Oil and vinegar, orthe spicy corn syrup that passes for fat-free salad dressing?I do think the low-carb hype is dying down. The folks who look at a “diet”as something they go on for a few weeks before their high school reunion,and then abandon, are moving on. I think we’ll see less of peopleidentifying a particular program they’re on - “I’m doing Atkins,” “I’m onSouth Beach” - and more of people realizing that basing their diet onfat-free pasta salad is a bad idea.The research on low-carb diets is in, and it’s positive. Study after studyshows that low-carb diets cause weight loss without hunger, and that farfrom causing health problems, they lead to a greater improvement incholesterol and especially triglycerides than a low fat, grain-based dietever did. The furor has been replaced by an acceptance that sugar, whiteflour, and other high-glycemic index carbs are a very bad idea, and that farfrom fat being the universal dietary demon, a diet rich in good fats yieldsmany health benefits. That wisdom is being accepted by the medicalprofession, and isn’t likely to go away.This Tex-Mex casserole recipe, contributed by reader Gwen Meehan, isn’tfaddy - it’s good home cooking your family will love!YUMMY CHICKEN CASSEROLESERVES 63 pounds boneless, skinless chicken breast1/4 red onion, diced1 teaspoon salt1 teaspoon pepper2 teaspoons garlic salt2 teaspoons poultry or adobo seasoning (see cook’s note)14-ounce can diced tomatoes with green chiles, drained2 cups shredded cheddar cheese3 ounces cream cheese1 cup sour creamCook’s note: Adobo seasoning is a traditional Mexican spice mixture thatincludes onion powder, cumin, dried oregano and pepper and typically can befound in the international aisle of many grocery stores. If you can’t findit, poultry seasoning will work well. (There’s also a Philippine version.)In a deep, covered skillet, simmer chicken breasts and onion in 1 cup waterwith salt, pepper, garlic salt, and poultry (or adobo) seasoning. Cook untilchicken is no longer pink, let it cool for 10 minutes, and then cut into1/2-inch cubes.Place the chicken mixture on the bottom of a baking dish you’ve sprayed withnon-stick cooking spray, cover with the tomatoes, chiles, a thin layer ofcheddar cheese, followed by a layer of cream cheese, and finally a layer ofsour cream. Top with the remaining cheddar cheese.Bake at 350 degrees at least 15 minutes or until cheese thoroughly melts andingredients combine.Each serving contains: 368 calories; 26 g fat; 26 g protein; 7 gcarbohydrate; 1 g dietary fiber; 6 g usable carbs.

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I know this question sounds totally lame, but I live in Canada and somany of the foods in the book are just not available. An additionalrestriction is that I have Crohn’s which is under control,but I cannoteat beans (other than string beans) and cannot eat certain gassy veggieslike the whole cabbage family, turnips, radishes. I can eat stringbeans, zucchini, carrots, bell peppers, winter squash, mushrooms andbaby spinach. And I can eat a fresh salad each day with greens,cucumber, tomato. And I have begun to do well with some fresh fruit:orange, pineapple, blueberries and other things peeled and/or cooked. Ifonly I could still eat a whole bowl of cauliflour or broccoli, I knowI’d feel full at least.

The book says not to measure portions, but if I’m working on mycholesterol, don’t I need to cut out the eggs and have smallish portionsof even lean protein?

I can buy regular cuts of meat, but not ground chicken or turkey, norturkey sausage. So I am seeing this depressing picture of endlesschicken breasts. I try to buy organic but cannot afford organic chickenbreasts: only the whole chicken is affordable. Chicken is so full ofhormones and antibiotics so that worries me.

Also, I’m worried about eggs as I just learned my cholesterol is highand my doctor wants me to lower it and retest in a few months. It’susually fine…….and my HDL is excellent and so are the triglycerides.I attribute it to eating more meat in the summer as we grilled meat andveggies outdoors and I ate no grains. I lost weight but my LDL went up.It’s just slightly high according to him, but I do want to take care ofit. So that ruins so many of the recipes. And I am doing wellhealthwise with my HDL high (due to some almonds, avocado, fatty fishand olive oil).

The cheese is also hard. Can someone give me a list of all known low fatcheeses that are naturally low fat, because where I live they don’t havethese fat free brands. The best I’ve seen are things like “partiallyskimmed milk” for ricotta or 1% cottage cheese. But nothing is fat free.And for the cholesterol issue, I’ve come to rely on almond butter ratherthan cheese as a protein/fat sustaining food. Considering I can’t eateverything on the diet, I am wondering if I can change some things forother things that are of a similar nature. Would anyone know?

Also, phase 1 says no dairy and then he describes day one with some lowfat milk in one’s coffee! Which is it?

If someone could just give me an idea of one day’s possible eating I’dreally appreciate it.

Now I eat something like yogurt, blueberries and almonds in a smoothiefor a sustaining breakfast, canned fish (wild salmon, sardines) orchicken with a slice of nut bread for lunch, an orange for snack, leanmeat for dinner with a salad, a low carb veggie like zucchini and a highcarb veggie like butternut squash for sustenance (otherwise I’d bestarving as I can’t eat unlimited amounts of more ffibrous veggies) andafter dinner, if I’m hungry, a fruit like pineapple and/or dry curdcottage cheese (this is a naturally fat free cheese, also calledFarmer’s cheese) and/or some almond or peanut butter with it.

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A hypoallergenic, sugar-free, low-fat nutritious instant rice protein shakewith a delicious natural vanilla flavor and 15 grams of protein per serving.Includes energizing herbs, 3 grams of fiber, 500 mg of spirulina and plant-source enzymes for easy digestion

Recommendation:Any time of day, measure one rounded scoop into a glass and add 8 oz fruitjuice, milk or soy milk. Mixes instantly with or without a blender. For adelicious smoothie, add your favorite juice, yogurt, fresh fruit and ice.

Additional Info:Protein Energizer, Vanilla Flavor, Rainbow Light, Net Wt. 15.7 oz. (446grams) Food-BasedT Rice Protein No Sugar, Soy or Dairy . 15 Grams of RiceProtein . Low-Carb & Low-Fat . Creamy Vanilla Flavor Holistic Nutrition withEnergizing Foods & Herbs Now 20% More Free! Dietary Supplement

15 grams of hypoallergenic rice protein per serving. Rice protein has acomplete amino acid profile making it an excellent source of protein.Protein Energizer is free of soy and dairy, both of which can be hard todigest and cause a feeling of heaviness and bloating.3 grams of fiber per serving from four different sources: rice bran, oatbran, beet root and apple fiber.780 mg (herbal powder equivalent) of adaptogenic herbs that increasestamina, mental alertness and work performance without the use of stimulantslike caffeine or ephedra. These energizing herbs also help combat the sleepyfeeling some people get when they eat protein.500 mg of spirulina per serving, far more than most other instant shakes.Spirulina is a highly nutritious blue-green algae that naturally contains awide spectrum of vitamins and minerals, and is one of the most concentratedsources of protein in the plant or animal kingdom.Whole food nutrition from spinach, kale, dandelion greens and beet juiceconcentrates.A comprehensive blend of plant-source enzymes identical to those found inraw, whole foods, making Protein Energizer very easy to digest.GUARANTEE: Hypoallergenic. Contains no animal products, sugar, lactose, soy,wheat, or allergenic yeasts. Free of artificial colors, flavors, sweetenersand preservatives.

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You can make this delicious, easy homemade relish up to three days ahead,but don’t add the walnuts until an hour before serving.

1 small navel orange1 bag (12 ounces) fresh cranberries, rinsed3/4 cup granular sugar substitute1/2 cup chopped walnuts metric

1. Grate orange; set orange rind aside. With a small sharp knife, peel offorange pith (the white part underneath the rind) and inner white membranesbetween orange segments. Chop orange into 1/2-inch pieces.2. Place cranberries, 3 tablespoons water, orange rind and sugar substitutein a small saucepan. Bring to a boil over medium heat. Cook 10 minutes,stirring occasionally, until cranberries pop open. Remove from heat;transfer to a bowl.3. Mix in orange pieces and walnuts. Chill one hour for flavors to blend.

If you want to reduce the carb count by 2 grams per portion, omit theorange and omit the walnuts if you are in the first two weeks of Induction.

Servings: 8Prep time: 10 minutesBake/Cook time: 10 minutesChill time: 1 hour

Carbohydrates: 10.5 grams

Net Carbs: 8 grams

Fiber: 2.5 grams

Protein: 1.5 grams

Fat: 5 grams

Calories: 87

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we’re in our 2nd day of the diet - can anyone recommend a juiceRecipe? I’m not really sure what to use.

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