Dr. Fuhrman’s Cashew Dressing

Dr. Fuhrman’s Cashew Dressing

IngredientsMakes 1–2 servings

1/2 cup raw cashews
1/4 cup unhulled sesame seeds
1/4 cup white wine vinegar
2 oranges, peeled

DirectionsPut all ingredients into a food processor or high-powered blender. Blend until smooth. Top salad with dressing. Enjoy!

Source : doctoroz.com

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Cabbage Soup Diet

The Cabbage Soup Diet is a 7 day meal plan, aimed at achieving fast weight loss.

It is not a long-term weight loss solution, but is known to be effective over the short term.

Cons

• Some complain that the Cabbage Soup a little too bland.
• Be prepared for gas…
• Requires will power.
• Lacks good nutrition
• High in salt.
• Not a long-term answer.

Cabbage Soup Recipe

6 large green onions
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
1 bunch celery
1/2 head cabbage
1 package Onion Soup Mix
1 or 2 cubes bouillon (optional)
1 48 oz. can V8
Juice (optional)
Season to taste (salt, pepper, parsley, curry, garlic powder, etc).

Cabbage Soup 7 Day Meal Plan

Day 1 Homemade cabbage soup, plus any fruit, apart from bananas.

Day 2 Homemade cabbage soup, plus other vegetables, including a baked potato with butter for dinner (potatoes are off-limits on other days)

Day 3 Homemade cabbage soup, plus other fruits and vegetables.

Day 4 Homemade cabbage soup, plus anything up to 6 bananas and fat-free milk.

Day 5 Homemade cabbage soup, plus 6 tomatoes and up to 450 grams of meat or fish.

Day 6 Homemade cabbage soup, plus meat(beef) and vegetables.

Day 7 Homemade cabbage soup, plus brown rice, pure fruit juice, and vegetables.

No bread, carbonated beverages, or alcohol.

Exercise

Because of the very low calorie nature of the cabbage soup diet, exercise isn’t recommended. Going for a walk could be acceptable, but anything strenuous could be potentially dangerous.

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Shrimp Pasta Salad

Ingredients:
3 cups bow-tie pasta, uncooked
1 lb fresh asparagus spears, cut into 2-inch lengths
1 cup light oil base Italian salad dressing
1 tsp dried oregano leaves
1 tsp lemon zest
1 lb cooked, cleaned large shrimp
1 cup halved cherry tomatoes
1 (8 oz) pkg. 2% Colby & Monterey Jack cheese crumbles

Direction :

1. Cook pasta in a large saucepan as directed on package, omitting salt and adding asparagus to the cooking water for the last 3 minutes; drain. Rinse with cold water; drain well.

2. Mix dressing, oregano, and zest together and set aside.

3. Place pasta mixture in a large bowl. Add dressing mixture, shrimp, tomatoes
and cheese; mix lightly.

NOTE: This salad can be made ahead of time.
Refrigerate up to 24 hours before serving.

Yield: 12 Servings
Serving Size: 3/4 cup per serving

WW Plus+ = 5 per serving

Nutrition Information:

Calories 210, Carbs 22 g, Fat 6 g, Fiber 2 g, Protein 17 g

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Hungry Girl’s Slow-Cookin' Mexican Beef : 170 calories per serving!

Hungry Girl’s Slow-Cookin' Mexican Beef : 170 calories per serving!

Ingredients

1 cup canned crushed tomatoes

1/2 cup roasted red peppers packed in water, drained and chopped

1/4 cup canned diced green chiles

1 tbsp taco seasoning mix

1/2 tbsp garlic powder

1/4 tsp red pepper flakes, or more to taste

1/8 tsp. black pepper, or more to taste

1 1/2 lbs raw top sirloin beef, trimmed of excess fat

Salt

 Directions

For this recipe, make sure your crock-pot has at least a 4-quart capacity. 

In a crock-pot, mix all ingredients except beef. Add beef and stir to coat.

Cover and cook on high for 4 hours or on low for 8 hours, until beef is fully cooked and tender.

Transfer beef to a large bowl. Shred with two forks – one to hold the beef in place and the other to scrape across and shred it.

Return the shredded beef to the crock pot and mix well. Enjoy!

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Choosing healthy Fats ( Good FATS, Bad FATS )

Choosing Healthy Fats

GOOD FATS, BAD FATS

GOOD FATS
Monounsaturated fat	Polyunsaturated fat
Olive oil Canola oil Sunflower oil Peanut oil Sesame oil Avocados Olives Nuts (almonds, peanuts, macadamia nuts, hazelnuts, pecans, cashews) Peanut butter	Soybean oil Corn oil Safflower oil Walnuts Sunflower, sesame, and pumpkin seeds Flaxseed Fatty fish (salmon, tuna, mackerel, herring, trout, sardines) Soymilk Tofu

Saturated fats and trans fats are known as the “bad fats” because they increase your risk of disease and elevate cholesterol.

Appearance-wise, saturated fats and trans fats tend to be solid at room temperature (think of butter or traditional stick margarine), while monounsaturated and polyunsaturated fats tend to be liquid (think of olive or corn oil).

BAD FATS
Saturated fat	Trans fat
High-fat cuts of meat (beef, lamb, pork) Chicken with the skin Whole-fat dairy products (milk and cream) Butter Cheese Ice cream Palm and coconut oil Lard	Commercially-baked pastries, cookies, doughnuts, muffins, cakes, pizza dough Packaged snack foods (crackers, microwave popcorn, chips) Stick margarine Vegetable shortening Fried foods (French fries, fried chicken, chicken nuggets, breaded fish) Candy bars

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A Low-Carb, High-Protein Menu

A Low-Carb, High-Protein Menu 

Breakfast 

Yogurt fruit crunch with:

• Low fat yogurt (8 oz. or 1 cup)
• Sliced fresh fruit: banana, strawberries, blueberries (1/2 cup)
• Low fat cereal (3/4 cup)
• Orange juice fortified with calcium (6 oz.)

Lunch 

Vegetable soup (1 cup)
Spinach salad with:

• Fresh spinach (1 cup)
• One hard-boiled egg
• Sliced, grilled chicken breast (3 oz.)
• Shredded carrots (1/2 cup)
• Sliced mushrooms (1/2 cup)
• Dried cranberries (2 tablespoons)
• Crumbled feta cheese (1 tablespoons)
• Chopped almonds (1 tablespoons)
• Low calorie dressing (2 tablespoons)
  Whole grain crackers (4 to 6)
  Sparkling water with lemon
• 
  

Dinner 

Roasted Pecan Salmon [see recipe below]
Steamed asparagus with lemon (1/2 cup)
Brown rice with chopped red pepper (1/2 cup)
Mixed green salad with cherry tomatoes and light vinaigrette (1 cup w/ 2 tablespoons dressing)
One whole-grain roll
Iced tea (unsweetened)

Snack
One cup skim milk and 1/2 cup berries blended with ice to make a shake.

ROASTED PECAN SALMON 

Ingredients:

4 salmon filets (4–6 oz. each)
Salt and pepper to taste
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons seasoned breadcrumbs
2 tablespoons chopped pecans
1 teaspoon parsley
Wedges of fresh lemon

Preparation:

1. Sprinkle salmon with salt and pepper. Place skin side down on baking sheet.
2. Combine mustard and honey, brush on top of salmon.
3. Mix topping of breadcrumbs, nuts, and parsley and sprinkle over salmon.
4. Bake at 400 degrees 10–15 minutes or until flaky. Serve with wedges of fresh lemon.

Nutritional Information per serving: 265 calories, 29 grams protein, 9 grams carbohydrate, 12 grams fat, 1.6 g saturated fat, 4.7 g monounsaturated fat, 4.3 g polyunsaturated fat, 78 mg cholesterol, 0.4 grams fiber, 282 grams sodium and 42% calories from fat.

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Pears helps you to loss weight

 Pears helps you to loss weight

 They're now recognized as having more fiber, thanks to a corrected calculation by the U.S. Food and Drug Administration. At six grams (formerly four grams) per medium-size pear, they're great at filling you up. Apples come in second, with about three grams per medium-size fruit. Both contain pectin fiber, which decreases blood-sugar levels, helping you avoid between-meal snacking. This may explain why, in a Brazilian study that lasted 12 weeks, overweight women who ate three small pears or apples a day lost more weight than women on the same diet who ate three oat cookies daily instead of the fruit.

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