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Zone Meals in Seconds
By cynthiabrown | August 10, 2008
I highly recommend this cook book by Dr. Barry Sears and Lynn Sears. I got mine from Amazon.com for @ $2 used! A great buy and lots of great recipes. There is also a section in there about kids on the zone….great information to get your kids on the right path too!
I would also recommend a stop into Ocean State Job Lot. You can get all of the spices you’ll need from this book for $ .88 a piece! Great value. They also sell many of the canned items that the book requires. Artichoke hearts, sun-dried tomatoes, olives, roasted red peppers, olive oils and vinegars, canned beans, canned tomatoes and sauces, canned tuna and crab meat as well as almonds, pecans, cashews and peanuts too.
You can truly eat healthy and inexpensive at the same time!
I have competed week 4 on the Zone and have dropped 2 sizes and 3% body fat! I cannot say enough about the program! AND I want to hear from those of you who have stories to tell, recipes to share and just general tips for everyone out there.
I will also leave you with the meal I am making for Lunch! This is from the book….
Shrimp, Asparagus & Tomato Salad with White Bean & Goat Cheese
Makes 4, 4-block meals
Shrimp and Vegetables
12 Proteins
4 cups salt-free chicken stock
18 oz medium-to-large raw shrimp, peeled
1 ½ cups water
4 Carbs
48 Asparagus spear tops, cut into 1-inch pcs.
1 Carb
1 ½ cups red onion, cut into rings
Salad Topping
1 Carb, 4 Fat
8 sun-dried tomato halves packed in olive oil drained and thinly sliced
8 Carbs
2 cups drained, canned unsalted white beans
6 Protein
6 oz goat cheese, coarsely crumbled
¼ cup capers, drained
Dressing
1 Carb
Juice of 1 lemon (@ 1/3 cup)
12 Fat
4 t Extra Virgin Olive Oil
2 t dried basil (or 2 T fresh chopped basil)
2 garlic cloves
2 t dried Italian herb blend
Salt and Pepper
INSTRUCTIONS;
- Bring stock to boil in large saucepan over medium to high heat. Educe the heat to Medium low and immediately add the shrimp. Cover and simmer for 2 minutes. Turn off the heat, uncover, cool for 10 minutes, and drain reserving he stock for another use.
- Bring the water to a boil in a 3-quart saucepan fitted with a collapsible metal steamer or pasta insert. Add the asparagus spears and tips, and onion. Plunge the vegetables into a bowl of ice water, drain well and transfer to a large salad bowl. Add the tomatoes, beans, cheese and capers. Top with the shrimp.
- In a medium bowl, whisk together the dressing ingredients. Pour dressing over the salad and toss to coat. Divide the salad among 4 large serving plates and serve immediately, or cover and chill for 1-4 hours.
Variation:
Replace the shrimp with 18 oz of cooked salmon, or 12 oz of tuna, turkey or chicken breast.
ENJOY!
Topics: Nutrition |
August 11th, 2008 at 8:17 am
Wow Cindy - 3% bodyfat in 4 weeks. Amazing! Great job and it really shows - you look fabulous! Your guns are looking particularly impressive these days!