Official Diet Resource

Mandel Bread

Sat, 13 Jan 2007 10:37:10 -0500

Ingredients: 2 cups almond flour 1/3 cup soy flour 1/2 cup splenda 1/2 cup equiv. liquid Splenda 1/2 tsp baking powder dash salt 2 eggs 1/4 cup vegetable oil 1/.8 cup water 1/2 tsp vanilla 1 tsp almond extract 2 tbsp cinnamon Mix flour, sweetener, baking powder & salt. Add eggs, oil, water and extracts. mix very well. (Dough is a little sticky). Divide into 4 portions. Spray cookie sheet with cooking spray. Put one portion of dough on sheet and shape into log about 6"x3" and 2" high. Repeat with other three portions. Bake at 350 for 25 min. Serves 16 @ 4 carb (2 NET carbs) Biscotti: after baking, slice each log into 4 slices and put on cookie sheet. Bake 10 min, turn and bake another 5 min.

Scrumptious Bread II

Fri, 12 Jan 2007 11:18:37 -0500

Ingredients: 1 pkg dry yeast (Rapid Rise/Highly Active) 1/2 Teasp sugar 1 1/8 cup "baby bottle warm" water (90-100°F) 3 Tablesps olive oil 1 1/2 Teasps baking powder 1 Teasp salt 1 Tablesp Splenda 1 cup Wheat Gluten Flour 1/4 cup oat flour 3/4 cup soy flour 1/4 cup flax seed meal 1/4 cup coarse unprocessed wheat bran Pour yeast into bottom of bread machine pan. Add sugar and water. Stir, and let sit. (This is "proofing" your yeast to see if your yeast is alive. If it's not bubbling, it's dead and you can replace it without wasting all of the other ingredients). In the meantime, mix all other dry ingredients together in a bowl. Add oil to bread machine pan. Add mixed dry ingredients. Set your machine to the basic cycle (3-4 hours) and bake. Cool on a rack and enjoy. SEE INSTRUCTIONS FOR MAKING BREAD WITHOUT A MACHINE AT BOTTOM OF PAGE The sugar is totally consumed by the yeast and does not contribute to the carb count. I keep a few packets of restaurant sugar on-hand for this purpose so I never have to have a supply of actual sugar in the house. "I've had best results using "Bob's Red Mill: Vital Wheat Gluten Flour". Whatever brand you use should be 6 grams (no fiber) per 1/4 cup on label and approx. 75% - 80% protein. It works great, keeps the taste and texture just like bakery bread, and keeps the carb count very low." - Lora Makes 16 slices. 3.4 carbs per slice. NOTE: for the machine add water and oil to bottom of pan, and then dry ingredients, then yeast sprinkled evenly on top. After initial kneading cycle (about 40 minutes), stop the machine's kneading paddles so as not to over-work the dough, then finish baking in bread machine. The loaf comes out picture perfect, high and traditionally bread-like. With low-carb bread, you will discover that practice makes perfect. TO MAKE BREAD WITHOUT A MACHINE: Follow the recipe in the same order as for the bread machine. After you mix and knead all of the ingredients together, put the dough in a clean bowl and set it into a warm, draft-free place for about 45 minutes to an hour (one option is to turn on your oven for a pre-heat for a minute and a half to get it warm, then turn it completely off before setting the dough in to let it rise in the oven.) The dough should rise to about twice its original size. Afterward, knead slightly (do not over-knead - the gluten content will keep this bread from rising well the second time unlike "regular" bread! You'll want to be careful not to handle the dough too much after it rises the first time.) Put it in a loaf pan, cover and set in warm draft free place for another 30-45 minutes, and then bake at 380 degrees until done. (35-45 minutes - depending on your oven, you may have to shorten or lengthen the time.)

How Do Celebrities like Angelina Jolie Stay Fit and Thin?

Thu, 11 Jan 2007 09:41:07 -0500

Everyone who turn on the television or passes the magazines in the supermarket knows the name Angelina Jolie. In addition to her popularity in the gossip magazines, you know her from such movies as Lara Croft's Tomb Raider, Mr. & Mrs Smith, Alexander, Sky Captain and the World of Tomorrow & The Good Shepard, and also the upcoming movies: A Mighty Heart, Beowulf, Kung Fu Panda, and Sin City 2. Angelina is one of the most physically fit and sexy women on the big screen, How do you think that she stays so fit? Angelina Jolie and 5-Factor Fitness: Angelina Jolie follow the nutrition and fitness program that was designed by fitness trainer and guru to the stars, Harley Pasternak. Harley's program 5-Factor Fitness is a combination of exercise and eating that is very popular in Hollywood. 5-Factor Fitness: This is a very easy program to follow. And despite all the hype around celebrity fitness programs, this is a plan that will work for everyone. The 5-Factor Firness program includes an exercise program of 25 minutes, 5 times per week and a more healthy eating plan which includes eating 5 meals a day. 5-Factor Eating: This program doesn't involve any counting of calories or carbs, just eating meals made up of healthy proteins, low glycemic carbs, high amounts of fiber, and some healthy fats. Will This Program Work For You? Harley Pasternak's 5-Factor Fitness program includes daily exercise and healthy eating with smarter food choices. It also makes it a little easier by allowing one cheat day each week so that the program doesn't become too rigid or difficult. If you have a lot of weight to lose, it may take a little bit of time to reach your weight loss goals, but it will work, if you stick with it. Just like Angelina Jolie, Halle Berry, and others, the 5-Factor Fitness program is a bit hit.

Cheddar Cheese Bread

Thu, 11 Jan 2007 08:45:10 -0500

Note: This is a nicely flavored bread. Quite dense and similar to a biscuit in texture. I have also made it using cottage cheese and some herbs for a different flavor. The cottage cheese version is good for use as a "true" bread for a sandwich! (Way better than revolution rolls as a bread substitute!) .. This recipe can also be made using whey protein in place of the soy protein. I suspect you may also substitute Atkins bake mix for the soy flour but your carb counts will vary depending on the products you use. Soy protein however has 0 carbs. Ingredients: 1/3 cup soy flour 1/3 cup soy Protein* 2 large eggs 1/2 Teasp baking powder 2 Tablesps sour cream 2 Tablesps olive oil 1/2 cup cheddar cheese -- grated 2 Teasps oregano Preheat the oven to 375 F. Generously butter a loaf pan, 8 1/2 x 2 1/2. Combine the soy flour, soy protein, eggs, baking powder, sour cream and oil in a bowl and mix well. Fold in half of the cheddar. Pour the batter into the pan and sprinkle the remaining cheddar on top. Bake for 25 minutes, or until a tester comes out clean. Serve immediately or store, wrapped well in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 1 month.

What's this Hoodia Stuff All About?

Wed, 10 Jan 2007 23:18:36 -0500

I've heard a lot about different weight loss pills that have been hititng the market, just like you have. But, usually they are these nasty chemical compounds that within a few months get pulled off the market because of all of the side effects and problems that have been related to them. Recently, I've been reading about this new stuff called Hoodia. and here is what's I've been able to findout: Hoodia is a very rare botanical. It comes from a cactus like plant that grows almost exclusively in South Africa. There are several compounds in Hoodia that help to supress your appetite. This is done by a chemical that works directly in the brain to activate nerve cells that make you feel as if you are full. There have been no reported side effects despite all the testing that has ben done.

Since Hoodia is one of the most publicized weight loss products right now, there are a number of "fake" hoodia products out there on the market. To be honest, there is no such thing as cheap hoodia. It is very expensive to produce, so regular doses cost a bit. But companies such as the one listed above are offering a trial of "Real" Hoodia. Don't miss out on this limited time offer, I know that I am going to give it a try. Especially with the 20 pounds that I've tacked on in the past 6 months.

What's the Best Diet For You?

Wed, 10 Jan 2007 22:43:48 -0500

I've been asking a lot of questions about the differences between Weight Watchers and Jenny Craig. So far I really haven't gotten an answer as to which is really better for you. Then I came across this contest and wanted to challenge my readers to try out the different diets and let me know which one really works better for them. Click on the image above and signup to enter this contest. If you win the subscription, you can tell me all about your results. Really you have nothing to lose, so give it a try. Maybe Weight Watchers or Jenny Craig may be the right diet program for you to try, to lose the 5 to 50 pounds that you may need to lose. There are many different programs, so you need to find the right one for you, based on your lifestyle. Check it out...

Savory Spongy Loaf Bread

Wed, 10 Jan 2007 11:15:59 -0500

Ingredients: 2 cups warm water 1 pkg. active dry yeast 1/2 tsp. sugar 1/2 tsp. salt 2 Tbsp. Olive oil 1 Tbsp. lemon or lime juice. 1 cup whey protein powder (natural flavor) 1 cup vital wheat gluten (70% protein, I used Bob's Red Mill) 1/3 cup flax meal 1/3 cup psyllium husks (replace with flax, if allergic) 1/3 cup almond meal 1/3 cup wheat bran 3 Tbsp. Splenda 1 1/2 tsp. baking powder 3 Tbsp. whipping cream 1 egg Place the warm water in a large bowl and add the yeast, sugar, salt and lemon or lime juice. Place in warm oven, 100-150°F, until the yeast starts to foam. Mix the whey protein, wheat gluten, flax meal, psyllium husks, almond meal, wheat bran and baking powder. Add the olive oil to the yeast mixture then the dry ingredients. Mix well with a wooden spoon until smooth. You will be using a 5-x 9-x 3-inch nonstick loaf pan for the next procedure. If your pan is 5-inches high instead of 3-inches, you will not have to do this. Tear off a piece of aluminum foil that is 36-inches long. Fold the strip in half lengthwise. Make a “collar” by wrapping it loosely around the pan, 1-inch below the rim. Gently but firmly press the foil around the sides pan, making sure that it is secure. Straighten out the foil so it sticks straight up and brush the inside of the foil with oil. What you are doing is making the pan higher so the dough will not escape from the pan. Place 3/4 of the mixture into the prepared pan. The pan should be 1/4 full. Beat the cream and egg into the remaining 1/4 of the mixture with. Place the two mixtures in the warm oven (100-150°F) for an hour. The mixture in the loaf pan should at least triple in size by this time. Take the cream and egg mixture and spread it gently and evenly over the top of the mixture in the bread pan. The bread will sink a little, and this is fine. The egg and cream mixture prevents the air from escaping while baking which will cause the bread to fall. Return to the oven (100-150°F) and let rise again for about an hour. With the bread suntill in the oven, turn the temperature up to 375°F and bake the bread for 45 minutes. Check by sticking a small thin knife in the middle to make sure it is dry. Remove from the pan and let cool. I cut it into slices when it is suntill warm and set them aside to let the moisture escape. Place in a paper bag and freeze them individually if you intend to store for a long period. Two or three days in the fridge should be fine. The whey powder makes this bread firm and uniform in consistency. It should be easy to slice it into 24-28 slices.

Delectable Rye Bread, Oven Baked

Tue, 09 Jan 2007 11:14:44 -0500

Ingredients: 5 Teasps Yeast, Rapid Rise 2 Teasps sugar -- for the yeast 2 1/4 Cups warm water -- 110-115F max 2 Tablesps extra virgin olive oil (can use safflower oil or canola oil or grapeseed oil) 2 Cups gluten, Vital Wheat, Millstream 1 Cup Rye Flour, Dark 100%, Rogers 1 1/3 Cups soy flour, Bob's Red Mill Stoneground 1/2 Cup Flax Seed Meal, Bob's Red Mill 1/2 Cup Wheat Bran Crude 1 Teasp sea salt, Whisk the dry ingredients together in a bowl and set aside. Put the sugar and water into the bottom of your bread machine pan, and stir together. Add the oil. Pour the dry ingredients into the pan, load in the pan and run on the Dough cycle. Once kneaded and risen (1.5 hours max), put the dough onto a lightly floured (Atkins Bake Mix or oat flour, 2 Tablesps) board, cut in half and knead and roll the halves each lightly into a loaf shape, place in oil-sprayed loaf pans. Lightly spray the tops (I use an olive oil pump, can use panspray) and place a sheet of waxed paper over the top; let to rise for another 30 minutes or so in a warmish, draft-free spot. Preheat oven to 350F. Bake for about 35 minutes or until an internal temperature of 190F. Lay pans on their sides to cool for 15 or 20 minutes at least; then finish cooling on wire rack, also on their sides. Best sliced when very cool. Best kept refrigerated or frozen.

What role does Candida play in diet?

Mon, 08 Jan 2007 21:20:26 -0500

There are a couple of great e-books that I've found on this website. I think that you should check out www.best-candida-treatment.com. They have a book on the Acid Alkaline Diet that you should really check out.

"Poly-Grain" Rolls

Mon, 08 Jan 2007 11:12:52 -0500

Note: This is a whole grain-like bun, that rises higher than the original Atkins' (and stays puffed on cooling), has a nice "cracked wheat" texture, slices in half (for burgers) without disintegrating, and very nice flavor, not so eggy. Ingredients: 3 eggs, room temperature, separated 1/4 tsp cream of tartar 3 Tbsp ricotta cheese 1 Tbsp soy flour 1 Tbsp vital wheat gluten 3 Tbsp wheat bran 2 Tbsp flax meal 1 tsp baking powder 2 - 3 Tbsp water - Preheat oven to 500 F. - Sprinkle cream of tartar over egg whites, set aside. - Blend yolks, ricotta, soy flour, vital wheat gluten, bran and flax meal. Add a couple Tbsp water to "lighten" the batter a little, then stir in baking powder. - Beat egg whites until stiff, then gently and quickly fold in the yolk mixture. Don't worry if there are a few streaks of white ... you don't want to break down the fluffy whites and end up with runny batter. - Make 6 buns by mounding spoonfuls of the mixture on top of one another on a greased baking sheet - Place in hot oven; immediately reduce heat to 300 F. Bake for 20 min. Then, reduce heat to 250 F and bake for another 20 min. Buns should be glossy, golden and firm to touch. - Cool on a rack completely, before storing in airtight container.

Yummy Sticky Buns

Sun, 07 Jan 2007 11:11:10 -0500

Ingredients: Serving size: 12 3.3 grams each with frosting 1/2-cup butter -- melted, divided 1/2 cup Brown Sugar Twin -- divided 1/4 cup Splenda 1/4 c. sugar free maple Syrup, 7 grams per 1/4 c. 1/2 cup soy flour 1/2 cup miller's wheat bran 1 Tablesp baking powder 1 Tablesp vital wheat gluten 3 Teasps cinnamon 1/4 cup cream 1/4 cup water 2 whole eggs 2 Teasps vanilla 1/2 cup walnuts -- chopped Heat oven to 350* Spray 12 muffin tins with Pam. Combine 1/4 cup of melted butter with, 1/4 cup of brown S Twin and L.C. maple syrup Spoon equally into muffin cups. Sprinkle each cup with walnuts. Combine remaining brown ST, Splenda, flour, wheat bran, baking powder, wheat gluten, and cinnamon. Combine remaining melted butter, eggs, cream which has been diluted with the water, and vanilla. Add this to flour mixture, stir just until dry ingredients are wet. Spoon this evenly over walnuts in muffin tins.... Bake in upper third of oven for 18-20 minutes or until lightly browned Remove from oven and loosen edges, invert onto cooling rack. Frosting Optional: Soften 1/2-c. cream cheese, sugar sub to taste, 1/2-tsp. vanilla, mix well.

Low-Carb Bread

Sat, 06 Jan 2007 10:41:10 -0500

Ingredients: 1/2 cup water -- warmed 1/2 cup cream 1 Tablesp oil 1 large egg 1/4 Teasp salt 1 cup gluten flour 1 cup oat flour 2 Teasps yeast 1 Teasp sugar (to feed the yeast) To your bread machine add the ingredients in the order given above. Use the dough setting and take out and bake in a normal bread pan. 30 minutes at 375 degrees

The Rules for Healthy Weight Loss

Fri, 05 Jan 2007 08:45:10 -0500

It is important to make sure to include the term "Healthy" whenever you are considering any type of weight loss. If you jump into a drastic weight loss program, which unfortunately is the "fad" today, you should re-think it. It is vitally important that whenever you are considering a weight loss of any kind that you consult a medical professional to make sure that you are doing something that is "healthy" for you. Now, let's look at some of the "Rules" for a healthy weight loss: First, make sure that you actually need to lose weight. It is important that you are looking at yourself objectively and making the decision to lose weight based on who you are and what your goals are. All too often, people, especially younger women, have an altered sense of reality when it comes to what a woman's body should look like. Today, the bodies that the supermodels and other celebrities have are not necessarily what is healthy. Just look at all the problems that they have. Second, do not start any type of weight loss program until you are ready. If you aren't doing this for the right reasons, then you are not going to be successful. Just like quitting smoking, if you aren't doing it for the right reasons. Things like I'm going to lose weight for my boyfriend/girlfriend. Third, pick a diet that provides all the essential nutrients. Make sure that you are getting what you need to maintain good health. Going on the "Grapefruit and ONLY Grapefruit Diet" isn't going to give you the vitamins and minerals you need, unless you are taking supplements on a daily basis. Fourth, Choose a diet with sensible goals. It isn't a good idea to try and lose too much, or to set too big a goal for weight loss. Despite what you are seeing on TV shows like "The Biggest Loser", it isn't a good idea, unless you are under the direct supervision of a doctor that you lose double digit weight in a week. Maybe 3-5 pounds a week is more reasonable. Finally, Pick a diet you can live on forever. If the thought of sticking with your weight loss program triggers pure panic, then it isn't the right diet for you. Remember that weight control is a lifestyle change and a healthy lifestyle should be a lifelong committment.

Scrumptious Bread

Fri, 05 Jan 2007 07:22:10 -0500

Note: Measure accurately. Gluten yeast bread can only rise one time so do not let it rise in the dough cycle. The dough will be sticky. You cannot shape it like a regular loaf. For best results, the loaf pan must be buttered and non-stick. Your carb count will vary slightly depending on the whey protein you use. The one in this recipe has 0.5 per 31 g. (3/8 cup) Ingredients: 3/4 cup warm water 1/4 cup whipping cream 2 large eggs 1 Tablesp olive oil 1/2 Teasp salt 1 1/4 cups wheat gluten + 2 Tablesps 1/2 cup oat flour 1/2 cup whey protein, vanilla 1/4 cup flax meal 2 Teasps baking powder 1 Teasp sugar 1 pinch stevia 2 1/2 Teasps bread machine yeast. Add ingredients to bread machine in the order recommended for your unit. Run the dough cycle. Remove the dough before the rising begins (after 39 minutes in my machine). Dump the dough into a buttered non-stick pan. Wet your hands to smooth and shape the loaf. Cover and let rise in a warm place for sixty to seventy minutes. Bake in a conventional oven at 350 for 50 minutes. 22 slices per loaf Since the yeast eats the sugar, it is not included in the carb count. This is really good toasted and lots of butter.

Better Supplement Choices

Thu, 04 Jan 2007 12:03:26 -0500

Sometimes, those protein bars that you can get in the stores taste like biting into a cardboard box, but that isn't always the case. The Detour Bar from NEXT Proteins isn't one of those... Here is a review of this product from Men's Fitness, January 2007: Most protein bars taste so bad you'd like to beat the lab techs who concocted them with a blunt instrument ("Hey, why don't you try this bar?"). But as the name suggests, the Detour Bar from NEXT Proteins is a welcome departure from the usual wooden taste of most of the other bars out there. Loaded with healthy fats and 30 grams of whey protein, the Detour is mor elike a piece of candy - and less like a billy club. These bars are very reasonably priced, you should give them a try...