Puff Pastry Quiche
Plan Z Phase: This is a Z3.5 (ZReboot3.5) recipe.
Servings: Serves 6 or 4 very hungry folks.
I serve this with a side of crispy, oven bacon. LOVE it for brunch or even dinner. It’s easy to assemble and comes out of the oven in short order. And the leftovers heat nicely.
Puff pastry is definitely carbs. You should be at the point where your weight is stable before you venture into this kind of entrée. There are fewer than 20 grams of carbs in the whole sheet of pastry and plenty of butter. So, if this is six servings that’s really not bad at all!
Ingredients:
- 1 sheet of puff pastry. Take it out of the box and let it sit on your counter to thaw for a few hours before unfolding it.
- 1/2 cup of whipping cream
- 4 large eggs
- Sea salt and pepper to taste
- 1 1/2 - 2 cups of diced veggies. I use things like onion, bits of broccoli, cherry tomatoes cut in quarters, diced bell pepper, etc. Just clean out the veggie drawer. The amount you use depends on how big the pieces are. You can basically eyeball it.
- 1 cup of shredded cheese. I vary this from cheddar, to Gruyere, Swiss and even pepper jack. You choose.
Instructions:
Preheat oven to 400 degrees.
Take out your pie pan. Unroll the puff pastry and lay it in the pan. You can fold over the edges that are hanging off so it all lays within the rim of the pan. You’re putting a square sheet in a round pan so just work with it.
Next, I get out my bullet blender, but you can do this in a bowl too. Put in the cream and eggs. Add salt and pepper. Blend for 10 seconds or so to get it fully fluffy.
Take your cut veggies and spread them in the bottom of your crust. Spread on half of the cheese. Pour the egg mixture over. Then layer on the last bit of cheese.
I place the filled pie pan on a cookie sheet before putting it in the oven. That way if anything bubbles over a bit it doesn’t burn on the bottom of the oven. This doesn’t happen often. It’s just an “insurance policy”.
Bake for 25 – 35 minutes. The quiche is done if the eggy middle doesn’t jiggle. You can also check it with a sharp knife. If the knife comes out clean that’s another indicator that it’s done.
Let sit for 5 minutes before you cut it so it can firm up.
Special Notes: If you are making the oven bacon to go with it you can put it in the oven a few minutes after the quiche. Put the bacon on the bottom shelf and they will both get done about the same time.
If you want meat in your quiche you can add it as part of the allotment of veggies. I have added diced ham or even pepperoni bits.
Enjoy!
Cheers,
Cold Shrimp Salad Sandwiches
Plan Z Phase: This is a Z3.5 (ZReboot3.5) recipe.
Servings: Serves 3. Can be doubled easily.
This comes together in a FLASH. When it’s hot outside and you want something easy but on the gourmet side, this hits the spot. You can serve it at a luncheon or a light dinner.
Ingredients:
For the Shrimp Salad
- 1 lb of cooked shrimp. I use the larger ones. Rinse, remove tails and cut into bite-sized pieces. If you use smaller shrimp you can use them whole.
- 1/3 cup of diced green onion, white parts and light green parts
- 3/4 cup of diced celery
- 1 tsp of lemon zest (the dry in the jar will work)
- 1/3 cup of mayonnaise (I use mayo made with avocado oil)
- A light dusting of cayenne (optional)
- Lettuce leaves (optional) I use butter lettuce or bib lettuce
For the Sandwiches
- 3 buns. Hotdog or hamburger buns will work fine
- 2 Tbl of softened butter
- 1 tsp of minced garlic (jar garlic will work)
Instructions:
For the Shrimp Salad:
Once you’ve prepped your cooked shrimp this all comes together. Put the shrimp pieces in a medium bowl. Add all the other ingredients except the lettuce leaves. Stir thoroughly to combine.
For the Sandwiches
Stir together the softened butter and the garlic in a small bowl. Spread the flat sides of the buns with the garlic butter. Depending on how much you like garlic butter you might have some leftover. Put the buttered buns on a cookie sheet, garlic buttered-side up and broil until the edges of the buns are browning and the garlic butter is heated.
Decorate the buns with lettuce leaves of your choice and mound on the shrimp salad.
If you can serve this with hot buns and cold shrimp salad that’s ideal for a wonderful combination in your mouth but don’t push yourself. It’s great with a bun that’s cooled off too.
Enjoy!
Cheers,
"I've eaten naked, boring food for years..."
Dieter Mackenzie is from Myrtle Beach, SC. The photos above depict her total weight loss of 50 pounds. She was on another diet before Plan Z and when asked to compare her experience on both diet plans she said, “[There is] a lot more food on Plan Z. I can eat a lot more variety of food as well. And I’m not hungry...the big thing is, I get a lot more information and support. When something not going perfectly, I can ask someone...and I don’t feel lost.”
After receiving education on healthy eating from Plan Z, Mackenzie is eating more food each day than she did when she was pregnant. She is replacing fast food, simple carbohydrates, and chemical laden processed foods with quality meats, omega-3 rich nuts, and fresh produce. In fact, during her interview, she mentions, “When I get my rib-eye steak from the store, I don’t get the little lady steak, I get the big man steak now.”
She cannot say enough good things about the recipes she gets access to with Plan Z. She has been inspired to invest more in upgrading her kitchen.
Our VP of Anger Management, Chris Lytle, asked her, “How does it feel to be 50 pounds lighter?"
Dieter Mackenzie provided an impressive list of health benefits:
- Better sleep and no more need for daytime naps
- Reduced thyroid medication. Mackenzie was able to cut the dose of one medication in half and eliminate the other one entirely.
- Improved cognitive thinking
- More dreams!
- Less body pain in her knees, lower back, and feet
- “I feel much younger!”
Have a listen to her interview below.
Stuffed Poblano Peppers
Peanut Butter Dream
Sitting is the new smoking
Tired of feeling sick, fed up with feet swelling and body pain just from walking, Dieter Darryl was ready to go on a diet. He lost 36.5 pounds with Plan Z and managed to get off medication for high blood sugar and high cholesterol. Now, at 203 pounds, he is no longer considered diabetic and proclaims himself a lover of salads. Darryl praises Plan Z because he actually learned how to eat and what to avoid. Plan Z taught him how to break his old habits.
Now, when he eats something high in sugar he starts feeling sick. Darryl told us, “That addiction to sugar is completely gone. In fact, now if I eat something with sugar in it by mistake, I actually pay for it. I feel lousy. I start feeling sick or my stomach hurts. My body is totally rejecting it.”
He’s tried to diet many times before. His take: “You’re really not the one who fails the diet. The diet fails you.” Plan Z gives you the information and long-term plan for keeping the weight off.
At the time of his interview, Darryl was on the air for Plan Z in West Lebanon, New Hampshire. Something that Darryl told his listeners frequently was, “If you’re in a situation where I was, that you’re 50-60 pounds overweight and you get up and you walk and it hurts and all you want to do is sit down? Ladies and gentlemen, sitting is the new smoking.”
Having tried other diets and failed to keep the weight off, his results from Plan Z made his son so proud. During a FaceTime chat with his son, Darryl was told, “Oh my god, You’re so skinny! What happened to your three chins… In six months you kept that off. I’m so proud of you. You look so good.” And that to means everything to Darryl. It means a lot to the ZTeam, too.
Have a listen below.
Porcini-Shiitake Mushroom Sauce
Plan Z Phase: This is a Z3 (ZReboot) recipe.
This is true gourmet cooking that’s simple. Porcini mushrooms pack so much punch they are almost as decadent as morels. This sauce is rich – for sure. I serve it on steak or it would make an amazing omelet. You could stuff your omelet with it or serve it like a sauce on top of the omelet. Porcinis are not often available fresh. If you go to a high-end grocery store, like Whole Foods, they will have them dried. Just ask the produce worker to help you find them.
Servings: Serves 2
Ingredients:
- 1/3 cup of dried porcini mushrooms.
- 4 oz of shiitake mushrooms. Trim off the stems. (If you don’t want to use shiitake you can use others like button mushrooms or cremini. Wash and slice or cut them into quarters).
- 3 Tbl butter
- 1 shallot, minced
- 4 cloves of garlic, minced (jar garlic will work)
- 1 cup of beef broth
- ½ cup of whipping cream
- ½ tsp of dried thyme
- Sea salt and pepper to taste.
Instructions:
First thing you need to do is re-hydrate your porcinis. Put them in a small bowl. Cover them with warm to hot water. Stir them up so they are all covered. Let sit 30 minutes. Or even longer.
Drain them and press them between paper towels to get much of the moisture out of them. Then dice them up.
Melt the butter in a medium saute pan. Put in the mushrooms, garlic and shallot. Cook for a few minutes, stirring regularly until they are loosened. Add the broth and reduce on medium high until you have about ½ cup of liquid left. Stir in the cream, thyme, sea salt and pepper. Stir regularly until the cream thickens and the sauce is brown and lovely. Serve warm.
Enjoy!
Cheers,
Oven Bacon
Plan Z Phase: This is a Z3 (ZReboot) recipe
Servings: Serves 2 or more.
Maybe this is not news to you, but it took me six decades to learn about oven bacon. In our family, my husband has always been the bacon maker. He’s great at getting it perfectly crispy. The drawback is the grease floats around the kitchen when you make bacon on the stove. This brilliant move keeps all the grease in your oven and on the parchment paper covering your cookie sheet!
Ingredients:
- Bacon
- Parchment paper (I originally used aluminum foil in this recipe but dieter Mary Kay reminded me that parchment paper is a much greener choice - and she's right!)
- A large cookie sheet with sides
Let’s talk bacon for a minute. This recipe can be done with thick cut bacon or thin. I prefer thin because I want super crispy without getting too stiff. I also only eat bacon that has NO nitrites and NO nitrates. It’s not hard to find. Even Oscar Mayer has one called Natural. It’s uncured which is better for you.
Let’s admit it, all bacon is good. Cured or uncured. Some is just healthier.
Here in Tennessee, the King of bacon is Benton’s.
Instructions:
Line your cookie sheet with parchment paper. You can also use aluminum foil, but with tin foil being so non environmentally friendly, both in production, not being recycled and not breaking down ever, parchment paper is a much greener substitution. You’ll want the paper to run up the sides a bit forming a lip. This will make clean up the easiest.
Preheat the oven to 400 degrees.
Take the bacon out of the package and lay each strip on the cookie sheet. You want to make sure the bacon strips are not touching each other. This way they will cook evenly. If you don't want grease spatters in your oven, put a second piece of parchment paper on top. You can only cook about 8 strips on a cookie sheet so for a crowd you might need two cookie sheets.
Put the cookie sheet with the bacon laid out on it on the rack in your oven. With thin bacon it will take about 12 – 14 minutes. Watch it toward the end and stop cooking it when you like the color and crispiness. Thick bacon will take more like 15 minutes depending on how thick it is. I like mine pretty brown.
Take the cookie sheet out of the oven. I take out a plate and cover it with a double-thick piece of paper towel. Take the bacon pieces off the cookie sheet and place them in a row over the paper towels to drain. Eat on demand.
Back to the cookie sheet. You have a few options. One is to just let it sit until the grease firms up. Then take it off the cookie sheet and toss it.
Another option is to let it sit while you have your meal but then carefully pull up the edges on all four sides and carefully carry that to your trash bin and put it in. The bacon grease won’t be solidified yet, but it can be transferred without mess.
If you are totally successful, your cookie sheet might need a quick wipe but the mess stayed on the parchment paper.
Enjoy your bacon!
Cheers,
Mother’s Day in a Time of Global Pandemic
You know what the busiest day in the restaurant business is? You guessed it. Mother’s Day. That’s the day every family treats Mom to a meal.
Well (especially if you have a big family), that’s not happening this year. Even restaurants that are opening are required to keep the tables small. No more than six or at the maximum 10 (depending on your area).
So, I’ve come up with a few ideas to celebrate her day in a new way.
- If you live close to your Mom, you can still "take her out" but "take it in." Restaurants need our support more than ever. You can order a take-out meal, pick it up curbside at most places and drop it at her doorstep. Give her a ring and she can come out and get it. You might even consider ordering enough for everyone. Take it home. Get on a Zoom connection and you can all eat "together."
- At this same restaurant you can help them out once again by buying a gift card. The whole family can go out at a future date when the country is fully-functioning, and the restaurant gets the much-needed revenue now. Mom gets the gift of the gift card. Another option: You could get a smaller card that’s just designed for Mom and a friend to use at a later date.
- If you live close to Mom, you could make her a meal. This avocado toast can work well for breakfast, lunch or dinner. Good news is it tastes great room temperature, too. You can make it, put it on a tray. Drive it over to her house. Put it on the porch and she can come out and get it. If she wants her egg warm you can just include a couple of eggs and she can fry them up. Or a room temp option would be slices of hard-boiled egg.
- With any of these options you can even include a bottle of champagne if you’re into that sort of thing.
- If you don’t live close by you could "travel" together. Virtual travel is popular right now. Good Housekeeping put together a list of museums and aquariums and other places that are offering virtual tours right now. Fire up that free Zoom account and you can all see the sites together. Zoom is super easy to use. Don’t hesitate. Let Mom pick her favorite tour from the list and treat her to a creative and unique Mother’s Day event.
Especially if your mother is older, we want nothing more right now than to be able to hug her and be with her. It’s just not a smart idea this year.
So, make this a unique Mother’s Day you’ll all be talking about for years. Do it differently just this once. Celebrate, nonetheless.
Cheers,
Curried Shrimp
Plan Z Phase: This is Z3.5 (ZReboot3.5) recipe. You can make this dish spicy hot or just leave it as is. If you skip the cayenne, it’s flavorful but I would not rate it spicy. Easy to make and you can serve it with rice. My trick to use less rice is to make an “island” of rice in the middle of your plate. Just a rim and put the curried shrimp in the middle. It looks like way more rice than you actually served this way. You get the experience of the rice without the carbs.
Servings: Serves 4.
Ingredients:
- 1 1/2 tsp of vinegar. I used red wine vinegar.
- 1 tsp of minced garlic (jar garlic will work)
- 2 Tbl of curry powder
- 1/4 tsp of dry mustard
- 1/8 tsp of ground ginger
- Ground black pepper to taste
- Dash of cinnamon
- Dash of cayenne
- 1 lb of fresh shrimp, peeled and de-veined. I suggest medium or large. I used medium and left the tails on for fun. Be sure to cut them off as you eat unless you like shrimp tails.
- 1 1/5 Tbl of butter
- 1/2 cup of diced onion
- 1/2 green bell pepper, diced
- 1/2 cup of canned coconut milk
- 1 Tbl of white flour
- Optionally garnish with cocktail peanuts for crunch
Instructions:
Mix the vinegar and all of the spices in a small bowl and stir well. Put the shrimp in a big baggie or bowl and toss with the spice mixture. Let marinate for two hours.
Melt butter in a medium saute pan. Add onion and green pepper. Saute until loosened but still slightly crisp then add the shrimp. If the shrimp are cooked, you only need to heat them. About three minutes. If they are raw, depending on the size of shrimp you used it might take 10 minutes to cook them. Stir regularly as they cook.
Combine the coconut milk and flour in a small bowl. Pour the mixture into the shrimp combination. Cook and stir about three minutes while it thickens.
Serve with the cooked rice and peanuts. This would be great without rice or peanuts and a veggie on the side.
Enjoy!
Cheers,
My self-esteem has returned
When Dieter Jim found Plan Z, he weighed in at 235 pounds. Jim lost 35 pounds with Plan Z and came back for another round for a total loss of 67 pounds. His strongest motivator? The arrival of a new grandchild. Below is his story written in his words.
By September of 2012, I had gained a new granddaughter and, unfortunately, enough extra weight to put me at 230 lbs. The fact that I couldn’t exercise during the first phase of Plan Z was attractive to me. I jumped up to 235 pounds after my Binge days. In my first reduction phase, I lost 35 pounds. My 2nd reduction phase resulted in another 32 pound loss. At one point a couple weeks into Zlife, I was down a total of 69 pounds from the 235 in November of 2012 to 166 in September 2013.
Today, almost 4 ½ years later, I fluctuate within 5 lbs of the 175 lbs when I ended my 2nd reduction phase. If I gain a little, I know what to do to lose it again. I’ve had continued contact with Zola for her advice and opinions. She is GREAT!!! Pay attention to the Tuesday calls as well. For the first two years, I was working and couldn’t attend live, but the recordings are always there for you to go back and listen to. The coaching is excellent and Damian & Jen were always there to keep me on track.
The ZR50 spray helped me to accomplish my goal as I was never hungry while on the diet. I also increased my water intake to a minimum of 96 ounces per day. I still use many of the delicious recipes available from Plan Z. And the manual is so helpful, even to this day.
My wife and daughter have gained residual benefits from my new way of eating. One of these is the fact that I no longer snore to keep her awake at night. My self esteem has returned, I’m now wearing the same size jeans that I wore in high school, and I can run after my grand kids without losing my breath!! Can’t believe it was like carrying a 35 lb bag in each hand for all these years.
Thanks for sharing your journey with us Jim!
Low Carb Banana Bread
Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe. I have been working on a low carb banana bread recipe for weeks. I wanted one that had actual banana in it and not just banana flavoring. I eat very few bananas these days because as they ripen their carb count/glycemic index load goes up. So this is a treat. Don’t plan to eat the whole loaf yourself. That could get dangerous.
A shout out to Low Carb Londoner. After several tries with assorted types of flour etc., the one LCL posted was the best. I made very few changes to it.
Servings: Serves 6
Ingredients:
- 3 cups of super-fine ground almond flour (Bob’s Mill makes a good one)
- 1 cup of mashed, ripe banana (1 large one or two small)
- 6 eggs
- 4 Tbl of butter, melted
- ½ cup of granular sugar substitute. I use Swerve or ZSweet
- 2 tsp of baking powder
- Walnut pieces or chocolate chips (optional). They have just come out with Bittersweet (dark) chocolate chips. Use them sparingly and you’ll be okay. I used about ¼ cup.
Instructions:
Preheat oven to 350 degrees.
To make this I put all the ingredients in a large bowl except the nuts and/or chips. Be sure when you add the ingredients that you scatter the baking powder across the surface of the ingredients so it’s not all in one spot. Beat on medium for a full minute. Make sure your banana is getting fully incorporated. Scrape down the bowl and beat a full minute more on a medium-high setting. It’s the beating of the eggs that will be one of the secrets to a moist, leavened bread.
Stir in your chips or nuts with a spatula.
Line your loaf pan with parchment paper. I used a 9 X 5” pan. (One other time I used mini pans and baked them in about 20 minutes. Keep an eye on them. Loaf pans are different sizes. Test for doneness with a toothpick. If it comes out clean it’s baked).
Pour in your batter. Bake at 350 degrees for 50 – 55 minutes. Let cool most of the way before you try to take it out of the pan. Cool completely and serve. Leftovers can be stored in a ziplock bag.
Enjoy!
Cheers,
Beef Stroganoff
This is a Z3.5 (ZReboot3.5) recipe.
Servings: Serves 4. Can be doubled easily.
I know beef stroganoff is traditionally served over egg noodles. Egg noodles have almost the same amount of carbohydrate as pasta. When your weight is stabilized, I say you can handle about a cup (cooked) of pasta once in a while so the same will go for egg noodles. One cup cooked is nowhere near the size of a portion you’d get at a restaurant. It’s just a small portion to give you the experience of noodles. This beef stroganoff can also just be eaten out of a bowl like a thick soup or stew. Or you can serve it with a side of veggies.
Ingredients:
- 1 lb of beef tenderloin or sirloin steak. ½” thick
- 4 Tbl of butter (divided)
- ½ pound of mushrooms washed, trimmed and sliced
- 1 cup of chopped onion (I use Vidalia)
- 1 cup of unsalted beef broth or stock
- 2 Tbl of organic catsup or tomato sauce
- 1 tsp of minced garlic (jar garlic will do)
- Grated sea salt to taste. (I do 12 turns on my mill)
- 2 Tbl of white flour
- 1 cup of full fat sour cream
Optional
- 4 servings of cooked egg noodles
Instructions:
Cut the meat into strips 1/2” wide and up to 2” long.
Melt 2 Tbl of butter in your saute pan. Add the mushrooms and onion. Cook until wilted and onion is tender. Then remove those from the skillet. Add the other 2 Tbl of butter and saute the meat. You just want to get it brown on both sides. It does not need to be cooked all the way through. Set aside 1/3 cup of broth in a small bowl. Pour the rest of the broth in with the meat. Add catsup, garlic and salt. Let simmer on medium low for 15 minutes. (While this is cooking it will be a good time to cook your noodles if you are using them).
Blend the reserved broth with the flour. Pour that in with the meat mixture. Add the onions and mushrooms. Heat to boiling. Bubble and stir for 1 minute to thicken. Turn off heat. Add the sour cream. Stir it in the sauce until it all heats up.
Serve.
Enjoy!
Cheers,
I Hate My Mask
My problem is I have a little head with a small face. Even my nose is small.
A few weeks ago, we went on an internet hunt for masks. We found a style I thought would work on my small head. Trouble is when we ordered them, we had to order a minimum of 200. I have plenty of masks all the same size. They are the disposable blue ones with elastic bands.
Here are my complaints:
- When I put on my mask (even if I pull it low) it covers from the bottom of my chin all the way up to my bottom eye lashes. It literally gets in my eyes. I have to keep pulling on it and I know that’s not good.
- It itches. Tickles.
- When I go to the grocery store (which isn’t all that often these days) I have even more trouble. I try to put on my glasses to read labels and my glasses end up steaming up. Then I can’t see where I’m going unless I take the glasses back off. Glasses on. Glasses off. Glasses on. Glasses off.
- It’s hot. I got so warm the other day at the grocery store that by the time I got out of there I was becoming nauseated.
I am aware that there are solutions to this issue.
- Get over it.
- Make my own mask (but darn it, I don’t have a sewing machine anymore. I sold it)
- Find a different mask on-line and try that one.
I’ve been giving away masks to my employees and friends by the handful.
I just wanted to blow off a little steam today. I hope I entertained you even a little.
Cheers,

P.S. I’m still wearing a mask when I go out. I won’t quit. This is just too important.
Beef Stroganoff
This beef stroganoff can be eaten out of a bowl like a thick soup or stew. Or you can serve it with a side of veggies. Or if you're feeling really indulgent, add some egg noodles!
Roasted Sea Bass
Plan Z Phase: This is a Z2 (ZReduction) and a Happy Healthy Holidays recipe. Easter is the perfect time to make this. Sea bass is probably the most wonderful fish on the planet. Its taste is out-of-this-world. The buttery essence the drains out of it as you eat it will make you swear you just cheated on your diet. Sea bass is not in-expensive but if you want to treat yourself, there’s nothing like it.
Servings: Serves 4 during ZReduction or 2 during ZReboot
Ingredients:
- 4, 6-8 oz pieces of sea bass. Most fish places already have them cut into 6 oz pieces or you can ask. I ask for the thicker pieces rather than the pieces closer to the tail which are thinner.
- olive oil spray
- your coating of choice
Instructions:
Pre-heat oven to 375 degrees.
This is so simple. Just lightly spray the sauté pan with olive oil. Spray the flesh side of your sea bass filet with olive oil too. Then dust on your coating. This can be as simple as salt and pepper. I have used fish rubs, meat rubs, Cajun rub, Mexican rub, curry powder, Italian seasoning blend; all sorts of things. Just pick the style you want for your fish today.
Heat the pan to medium high. Put the fish in the pan coating side down. Let it cook on medium high up to 2 minutes or until there is a light brownish coating on the fish. Then put a spatula underneath and flip it over.
If your pan is oven-proof you can transfer it directly to the oven. If not, transfer the fish filets to an oven proof pan.
Then transfer to the oven. You’ll let your sea bass roast at 375 degrees for approximately 15 minutes. You’ll know it’s getting done when places along the filet begin to crack. You might even see some yellow juices. Don’t worry. That’s not butter. That’s the natural juice from the sea bass. You can pull at the fish a bit to make sure it flakes all the way through and there’s no bluish color left. You know when fish is done when it’s white through and through.
When you go to remove the fish from the pan the skin might stick. That’s okay. Leave it there. If your skin comes along for the ride to the plate remember not to eat the skin.
This dish can be served plain or with all kinds of sauces. The roasted tomatillo sauce was designed for this dish.
Enjoy!
Cheers,
Caramelized Onion Pie
Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.
The key to the dreaminess of this onion pie is to caramelize the onions. The key to caramelizing onions is to take your time. Caramelizing onions makes the natural sugars in the onion come to the forefront. No more bold onion taste. Just dreamy flavor. Serve this for breakfast, lunch or dinner. We love it as a tasty entrée item. You can serve it with a salad just like a quiche. It can also be served warm or room temperature. Makes a great buffet item.
Serves: Serves 4 as entrée. More as a side or a buffet item.
Ingredients:
- 3 tablespoons extra virgin olive oil
- 3 cups thinly sliced onions. You can use white, or regular yellow. I used white onion, red onion and added some chives at the end. Don’t use sweet onions (Vidallia). It sounds counter-intuitive, but they don’t caramelize as well. Red onions caramelize well but take it easy on those or you will be serving purple pie.
- 3/4 cup heavy cream
- 3/4 cup milk
- 3 large eggs
- grated sea salt and pepper to taste
- 2 cups of grated gruyere cheese, divided
- one 9-inch pie crust, prebaked in a pie pan
Instructions:
Preheat oven to 350 degrees.
Heat the olive oil in a sauté pan over medium heat until it shimmers. Add the onions and sauté, stirring periodically, until caramelized (approximately 45 minutes). If you’re using chives, don’t add those yet or they’ll burn. I start off by setting the burner on medium. I stir the onions every 5 – 8 minutes. If the onions start to stick at all, just add a bit more olive oil and stir them around. You don’t want the onions to brown too fast. Just take your time. Mine don’t start to even brown a bit until after 15 minutes. After they just start to brown, I turn the burner down lower. Remove the onions from the heat when they are medium brown and have shrunken down. If you’re using chives, quickly saute them for 1 minute in a splash of olive oil.
Whisk together the cream, milk, eggs, salt and pepper in a medium bowl. You can do with a whisk or just run your mixer for a minute. Add the onions, chives and 1.5 cups of the cheese and stir to combine. Make sure they are not all stuck together. You might have to pull at them with a fork or tong to break up the cheese and make sure the onions get distributed. Pour the mixture evenly into the baked pie crust. You might need to use a fork again to make sure the mixture is spread across the whole crust. Sprinkle the remaining cheese on top of the pie.
Bake in the preheated oven until a knife inserted in the center comes out clean, about 40 to 45 minutes. If the crust starts to get too brown, cover it with foil. Remove the pie from the oven to cool. Let the pie cool for at least 10 minutes before cutting.
Enjoy!
Cheers,
Fruit Bowl with Luscious Lemon Cream Z3.5 Version
Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe. If you want to keep this on the lower glycemic side, use this version.
This is an amazing dessert we enjoyed with our friends Mary Ann & Joe. Mary Ann is living ZLife and contributed this for you all to enjoy!
This stuff is addictive and so refreshing. RARELY do I take seconds on a dessert. With this one I did.
Servings: Serves at least 8
Ingredients:
- 3 pints strawberries, slice or cut into quarters
- 4 bananas sliced and tossed in lemon juice
- 1 pound red/purple grapes
- 2 cans mandarin oranges (drained)
- 5 kiwis – sliced
- 1 pint of blueberries
- ½ cup chopped walnuts (optional)
Instructions:
Mix your fruit up in a large bowl. Or layer fruit and serve in a big clear bowl. Serve in individual bowls with the Luscious Lemon Cream on the side for topping (recipe below).
Luscious Lemon Cream (makes about 3 cups)
- 2 eggs
- ½ cup ZSweet or Swerve sugar substitute. You can also use stevia.
- 1/3 cup fresh lemon or ReaLemon lemon juice from concentrate
- 1 tablespoon cornstarch
- ½ cup water
- 1 teaspoon vanilla extract
- 1 cup (1/2 pint) whipping cream, whipped
Instructions:
In bowl, beat together eggs, 1/4 cup sweetener and ReaLemon. In a saucepan, combine remaining 1/4 cup sweetener and cornstarch; stir in water. Cook and stir until thickened; remove from heat. Gradually beat in egg mixture. Over low heat, cook and stir until slightly thickened. Add vanilla; cool. Fold in whipped cream. Serve with fresh fruit. Refrigerate leftovers.
Enjoy!
Cheers,
Mary Ann & Joe
Perspective on the Pandemic and Things to Do Now
The most calming thing I’ve read since the pandemic started is, "You are not a teetering contraption." While George Will wrote it, he spends most of the article quoting Bill Bryson’s book, The Body, A Guide for Occupants.
Will writes, “Worrying,” wrote Lewis Thomas, “is the most natural and spontaneous of all human functions.” Thomas — physician, philosopher, essayist, administrator (dean of the Yale and New York University medical schools, head of Memorial Sloan Kettering Cancer Center) — thought we worry too much about our health, as though a human being is “a teetering, fallible contraption, always needing watching and patching, always on the verge of flapping to pieces.”
So at this worrisome moment, fill your idle hands with Bill Bryson’s 2019 book, The Body: A Guide for Occupants. It will fill your mind with reasons for believing that you are not flimsy, even though ‘we are just a collection of inert components.’ Including seven billion billion billion (7,000,000,000,000,000,000,000,000,000) atoms, not one of which cares a fig about you. In the time it took to read this far into this sentence, your busy body manufactured 1 million red blood cells that will surge through you every 50 seconds — 150,000 times (a hundred or so miles) before, in about four months, they die and are replaced for the greater good, meaning: for you.
Will concludes: “The brain does not always generate prudent choices, but it did rid the world of the most devastating disease, smallpox, which, Bryson reminds us, ‘infected nearly everyone who was exposed to it and killed about 30 percent of victims’ — about half a billion in the 20th century. This is one of many reasons ‘if you are a seventy-year-old man in America today, you have only a 2 percent chance of dying in the next year. In 1940, that probability was reached at age fifty-six.’
“Globally, the approximately 160,000 people who will die today picked a good time to live. And it is highly probable that the ratio of human worrying about health, to actually worrisome conditions, will continue to enlarge.”
I’ll be 70 in 42 days, so that was reassuring.
When I was young, I could never imagine living this long. I figured the Russians would nuke us at any time. I remember air raid drills at my elementary school with all of us hiding under our wooden desks to protect us from the atomic blast that could be imminent.
Imagine, going to school and hearing the siren and being told to duck and cover under your wooden desks. Like that was going to help. (Today’s students go through active shooter drills and many fear that fate. Who knows what kind of anxieties they will grow up having?)
I watched JFK’s oval office address when he announced the blockade of Cuba with my sobbing mother. We didn’t know if there would be a family or world to wake up to the next morning.
The article that gave me a brand new perspective.
Earlier today, I was sharing the George Will column with my buddies. Jay Werth read it and, then, sent me this essay from 1948--“On living in the atomic age” by C.S. Lewis.
“In one way we think a great too much of the atomic bomb. “How are we to live in an atomic age?” I am tempted to reply: “Why, as you would have lived in the sixteenth century when the plague visited London almost every year, or as you would have lived in a Viking age when raiders from Scandinavia might land and cut your throat any night; or indeed, as you are already living in an age of cancer, an age of syphilis, an age of paralysis, age of air raids, an age of railway accidents, an age of motor accidents.”
“In other words, do not let us begin by exaggerating the novelty of our situation. Believe me, dear sir or madam, you and all whom you love were already sentenced to death before the atomic bomb was invented: and quite a high percentage of us were going to die in unpleasant ways. We had, indeed, one great advantage over our ancestors—anesthetics; but we have that still. It is perfectly ridiculous to go about whimpering and drawing long faces because the scientists have added one more chance of painful and premature death to a world that already bristled with such chances and in which death itself was not a chance at all, but a certainty.
“This is the first point to be made: and the first action to be taken is to pull ourselves together. If we are all going to be destroyed by an atomic bomb, let that bomb when it comes find us doing sensible and human things—praying, working, teaching, reading, listening to music, bathing the children, playing tennis, chatting to our friends over a pint and a game of darts—not huddled together like frightened sheep and thinking about bombs. They may break our bodies (a microbe can do that), but they need not dominate our minds.”
That’s the perspective I wish I’d had as a second-grader, but I’ll take it now.
My thoughts on the medical system in the United States.
Here’s what is true for me and something you may want to consider, even if you don’t immediately agree with me. I have done a lot of research and reading on the subjects of diet, exercise and health for most of my life. That study ramped up when my wife started her dieting business.
Here’s my take: The United States does not have a health care system. It has a sick care system. If you report with high blood sugar, you’ll get a prescription for insulin. The doctor will not sit and ask about what you’ve been eating for breakfast, lunch and dinner for the past ten or fifteen years.
Your #1 job is to stay out of this sick care system because the third leading cause of death in the United States is hospital-acquired illness and medical mistakes. This is not a well-publicized fact.
But an article in Health Care IT News said this: “It's a chilling reality – one often overlooked in annual mortality statistics: Preventable medical errors persist as the No. 3 killer in the U.S. – third only to heart disease and cancer – claiming the lives of some 400,000 people each year. At a Senate hearing Thursday, patient safety officials put their best ideas forward on how to solve the crisis, with IT often at the center of discussions.”
Covid-19 reported kills people with compromised immune systems in much higher numbers. What compromises immune systems? Pre-existing, underlying chronic disease.
The most hopeful and helpful article I’ve read came from one of Sarah’s health providers. Dr. Terese in Chicago. Here is her list of 7 proactive things you can do right now to strengthen your immune system so that it will fight the disease instead of hoping there’s a test, a bed or a doctor for you.
“Diet/Lifestyle Recommendations for good health and a strong immune system:
1. Diet - Remove all added sugars, white flours and pastas and foods that are higher glycemic foods. High levels of glucose in your bloodstream can decrease the effectiveness of your immune system in fighting off illness.”
I’ll get back to her list after this aside: Late last week Domino’s announced that it is hiring 10,000 people to help get their pizzas to your door in this pandemic. And of course, all the fast food places are offering drive through service here in Chattanooga. Cook your own food. Sarah’s mother told her seven year old “If you can read you can cook.”
The obesity epidemic is now turning 43 hears old by my count. I start counting in 1977 when George McGovern and his committee issued the Dietary Guidelines for American and said, “We don’t have the luxury of waiting for the research. We have to act.” That’s when we started eating low fat, high carb and blew up.
We are more vulnerable as a nation because 2/3rds of us are overweight or obese and whatever makes you fat, will also make you sick. Diabetes, heart disease, cancer and high blood pressure are all chronic diseases caused by primarily by diet and a little bit of hereditary. You have a lot more control over your health than you’re taking.
Back to Dr Terese and how to strengthen your immune system.
2. Sleep - Sleep deprivation can suppress your immune system. Be sure to get sufficient sleep every night, at least 7 hours/night.
3. Stress - In spite of the never-ending news cycle, try to keep stress levels to a minimum as stress hormones can suppress your immune system. Try implementing stress reducers - exercise, meditation, yoga, laughter - into your daily routine.
4. Hydration - Hydrated cells function more optimally. Water helps to flush out metabolic waste and flushing out this waste will help our immune system function more optimally. Rule of thumb to determine how many ounces of water you need to drink is to divide your weight, in pounds, by half. That number is the number of ounces you should be drinking, at minimum, in water per day.
5. Exercise - exercise gets your lymphatic system flowing, which helps your immune system work more efficiently at fighting infections. Exercise improves circulation, including circulation of antibodies and white blood cells which fight off infections. Even walking can give you these benefits. Moderate exercise is the key as there is evidence that over-training can suppress your immune system.
6. Hand washing/handshaking, etc. - wash your hands!! This is one of the most useful strategies we can all employ to prevent the transmission of viruses. Even hand sanitizer is not as effective, although that is an alternative if soap and water is not available. Do not shake hands, use an elbow bump or jazz hands for a greeting. Avoid touching your face - eyes, nose and mouth!
7. Sinus rinse/Neti pot - cleaning your nasal tissue may decrease a virus's ability to take hold. This is theoretical and there is no evidence on this with the COVID-19 virus. Xlear is a nasal spray with xylitol and grapefruit seed extract, which have antimicrobial properties.
Sarah and I are walking. I’m adding some jump rope and will figure out a routine. I’m also watching and re-watching some classic movies. Dial M for Murder on Saturday.
It’s hard to take care of business unless you take care of yourself. And what business is out there to be had, you’re probably going to get by offering help and hope to the people who fear losing their businesses and even losing their lives or the lives of loved ones.
We’ll get through this. We’re a lot tougher than we think and as a species we’ve faced down a lot worse diseases and threats than Covid-19. Hope this helps your perspective and that you’ll act on what you can.
Talk soon.
WFH,

Mongolian Beef
There's no need to order out! This tastes better than any take out I’ve had!
The Tortoise Trek
I thought we could all use a little levity. A laugh. A smile.
This came across my desk late last week.
The Tennessee Aquarium is located in Chattanooga. It’s such a beautiful building it’s one of the things that drew me to move here. It lights up the skyline day or evening.
And the Aquarium is absolutely amazing.
We can’t go to the Aquarium right now. Of course, it’s closed. So they did this video to bring the Aquarium to us.
I have not smiled this much in weeks. I realized I was grinning from ear to ear as I watched this video.
Wanna smile? Give it a click.
https://youtu.be/zye-yfz0mUE
Besides, I also learned a lot about tortoises, butterflies and even a partridge. I’m going to be watching more things like this and less TV news.
As an addendum to this offering I thought I’d also include a marketing piece I wrote last week. It’s meant to be a bit entertaining and at the same time get across the point that this is a good time to diet – for lots of reasons. I’ve been gratefully amazed at how many people agree with me and are getting started with Plan Z to get ready for their summer.
Cheers,

8 Great Reasons To Start Plan Z Now
I've heard scads of excuses as to why someone can't start a diet right now. Folks…most of the excuses are gone now.
Lockdown Chili (Z3.5 Version)
Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.
This chili is a bit spicy. You can back off on any of the seasonings if you want it milder. I thought – what better time to have a spicy chili than when I am in lockdown, practicing social distancing.
Servings: Serves 6.
Ingredients:
- 1 pound of ground sirloin
- 1 cup of chopped onion (yellow, white or red)
- ½ of a green bell pepper, diced
- ½ of a red bell pepper, diced
- 15 oz can of diced tomatoes. I used fire-roasted.
- 15 oz can of pinto beans in sauce. I use Bush brand chili beans. They have a nice gravy. Choose mild to hot.
- 3 – 4 cups of beef broth. This just depends on how thick you like your chili or if you like it more like soup.
- 2-1/2 Tbl chili powder
- 2 Tbl ground cumin
- 1 Tbl garlic powder
- 1 tsp of grated sea salt or to taste
- ½ tsp of ground pepper
- ¼ tsp of ground cayenne pepper (optional)
- cheddar cheese, grated (optional)
- olive oil spray
Instructions:
Spray your soup pot with olive oil on medium high heat Add the ground beef. Break it up as it begins cooking. When it’s about ½ way cooked (about 5 minutes), add the onion and the bell peppers. Cook a few minutes more just to loosen up the veggies. When no pink remains in the beef, add the rest of the ingredients except the cheese. Bring the chili to a boil and then turn down to simmer. Cook for 15 – 20 minutes.
Add grated cheddar on top to serve.
Enjoy!
Cheers,
Lockdown Chili (Z2 Version)
Plan Z Phase: This is a Z2 (ZReduction) recipe.
This chili is a bit spicy. You can back off on any of the seasonings if you want it milder. I thought – what better time to have a spicy chili than when I am in lockdown, practicing social distancing.
Servings: Serves 6. One serving on ZReduction is 1-1/2 cups.
Ingredients:
- 1 pound of ground sirloin
- 1 cup of chopped onion (yellow, white or red)
- ½ of a green bell pepper, diced
- ½ of a red bell pepper, diced
- 15 oz can of diced tomatoes. I used fire-roasted.
- 3 – 4 cups of beef broth. This just depends on how thick you like your chili or if you like it more like soup.
- 2-1/2 Tbl chili powder
- 2 Tbl ground cumin
- 1 Tbl garlic powder
- 1 tsp of grated sea salt or to taste
- ½ tsp of ground pepper
- ¼ tsp of ground cayenne pepper (optional)
- olive oil spray
Instructions:
Spray your soup pot with olive oil on medium high heat Add the ground beef. Break it up as it begins cooking. When it’s about ½ way cooked (about 5 minutes), add the onion and the bell peppers. Cook a few minutes more just to loosen up the veggies. When no pink remains in the beef, add the rest of the ingredients. Bring the chili to a boil and then turn down to simmer. Cook for 15 – 20 minutes.
Enjoy!
Cheers,
8 Great Reasons To Start Plan Z Now
Anytime you are mentally preparing to do a diet you go through a process. Most folks have to finally get angry enough at their current situation that they decide it’s time to act. And Act NOW.
When they call us to sign up for Plan Z we hear the stories. They talk about how they have listened to the commercials (often times for several months), but they always had an excuse not to pull the trigger and start Plan Z.
Folks…most of the excuses are gone now. Any of these sound familiar?
- Your Buddies. This is one time your buddies are not going to be calling you to talk you into going to the bowling alley and drink beer. You’re all at home.
- Eating out. Your favorite restaurant is closed. You might still be able to go through a drive-through and feed your fear while you fill your stomach with garbage. Instead, while you’re on Plan Z you can eat amazing, fresh food.
- Take Control. Being at home opens up time to cook. Control what you put in your mouth. Follow a simple Plan Z recipe and everyone in the family can eat healthier and enjoy it. We even have recipes that teenagers love.
- Your Health Can Improve. People with the pre-existing conditions that put you in extra danger can be helped quickly. I can’t make medical claims, but people call us all the time to say their blood pressure is normalizing within the first week or two on Plan Z. Same goes for improvement in sleep (less snoring). Same for blood sugar dropping to normal levels. And more.
- The Butterfly Effect. The weight loss part of Plan Z is only 50 days long. You won’t be seeing a lot of people during this time. So imagine what it would be like to come back out into the world after 50 days and be an average of 31 pounds lighter. Like a butterfly emerging from a cocoon.
- You’ve Got the Time. The biggest excuse for not dieting is you’re too busy. Well, right now you’re not commuting anywhere. You just got that time back. You may or may not even be able to do your job. You might have lots of time on your hands. Let’s put it to good use.
- Save Money. The money you’ll be saving by not going out to restaurants and bars can be used to pay for Plan Z.
- Lower Price. I have decided to extend the biggest sale we do each year. The lowest price on Plan Z is here, right now. You can get started for under $150. Make a few payments. And if you need a longer payment schedule than we normally offer, just give us a call. We’re open to ideas and adjustments for your budget.
The lady who told me she could not start Plan Z yet because she had a birthday party to attend and she would be too tempted to eat birthday cake has no excuse anymore. Party cancelled.
You have an opportunity to have a party for one right now. Or diet with an at-home buddy and party together. Every time people get on the scale while they do Plan Z they do a little happy dance.
Is it time for you to join the Plan Z party and do your own little dance?
Click on the shop page to check out the sale.
Cheers,






















