Brown Butter-Sage Cream Sauce
Plan Z Phase: This is a Z3 (ZReboot) recipe.
An Italian Classic!
Best served over ravioli; especially a pumpkin ravioli or a butternut squash ravioli. The only difference between my behavior now and in the past, these days I only eat five or six ravioli squares instead of a full entrée size, which is probably 10 or 12. I also only eat this a couple times a year. I save it for holidays or a day when we eat out at a fancy Italian restaurant. I save the making of the ravioli to the experts and buy it fresh or fresh-frozen.
Servings: Serves 2 and can be doubled easily
Ingredients:
- 6 Tbl of fresh butter (Get a good brand. It will make all the difference. Kerrygold Irish butter or an Amish butter are good choices.)
- 1/3 tsp of grated sea salt or to taste
- 8 – 10 fresh sage leaves. Pick them off of their stems.
- ¼ cup of whipping cream
- ¼ cup of grated parmesan (Get a fresh, good brand of this, too.)
- 1/3 cup of chopped pecan halves
- This is a super easy dish to make. All you have to do is get a pot of water boiling to make your pasta and then assemble this sauce. It will only take about 5 – 7 minutes.
Instructions:
Even if you buy frozen ravioli it will only take a few minutes to cook. I put mine on to boil and then make the sauce. They get done about the same time.
In a medium saute pan, add the butter and melt it on medium – medium/high. Then let it cook a bit more; just until you see the edges of the butter start to brown. IMMEDIATELY take it off the heat. It will continue to cook so it’s best to get it off. Now, quickly add your sage leaves. The butter mixture will still be hot enough to make the sage fizzle and almost fry. Grate in your sea salt and add the whipping cream and cheese. Stir until the cheese melts and the sauce is ready.
Drain your pasta. Put some sauce on your plate and put the pasta on top. It’s prettier that way. You can add a little extra grated parmesan if you like. Top with your pecan bits. As I eat the pasta I sort of roll them around in the sauce to coat them. I am sure to eat each ravioli in 4 bites instead of one big one or even cut in half. This way it takes me much longer to eat it and I savor each bite. I feel spoiled.
Enjoy!
Cheers,
Cooked "Carpaccio" Salad
Plan Z Phase: This is a Z3 (ZReboot) recipe.
Carpaccio is usually raw steak, and it’s usually an appetizer. It’s a wonderful dish, but my husband won’t eat raw meat. So I did a variation on this dish and served it as an entrée. Loved it. It’s really nice on a summer evening to eat lighter but this can be served all year round.
Servings: Serves 2 and can be doubled easily
Ingredients:
- 10 ounces of beef tenderloin
- 8 cherry tomatoes cut in half lengthwise
- 4 cups of greens. I used a spring mix. Other options are spinach and arugula. You can use more greens too, if you want a larger portion.
- 2 Tbl of your favorite Italian Dressing. I used Annie’s Organic Green Garlic. YUM.
- ½ cup of roasted red peppers. Buy in the jar. Drain and rinse.
- ½ cup of French’s crispy onions (the same ones people use on the green bean casserole)
- ¼ cup of pinenuts
- 1/3 cup of shaved parmesan cheese
Instructions:
Roast or grill your tenderloin to your liking. I roasted mine at 375 convection for about 30 minutes for medium rare. Then let it set on the counter to cool down for 10 minutes before slicing.
Slice thinly.
Now it’s all about assembly.
Take out a large platter. Drizzle on your dressing. Just randomly drizzle it so it covers much of the platter surface.
Put a ring of greens around the outside. If you are doing lots of greens you can cover the whole platter.
Arrange your steak slices in a circle. Put the roasted red peppers in the middle.
Arrange your cherry tomatoes around the perimeter. Sprinkle on onion strings, the pinenuts and the parmesan.
You are ready to serve.
Just pass out plates. I use a tong to serve and just let people help themselves.
A warm version can be done with hot beef tenderloin, and you can heat the peppers, pinenuts and the onion rings. It tastes great either way though and not worrying about having it hot just relieves the pressure.
Enjoy!
Cheers,
Brown Butter-Sage Cream Sauce Ravioli
Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.
Servings: Serves 2 and can be doubled easily
An Italian Classic!
Best served over ravioli; especially a pumpkin ravioli or a butternut squash ravioli. The only difference between my behavior now and in the past, these days I only eat five or six ravioli squares instead of a full entrée size, which is probably 10 or 12. I also only eat this a couple times a year. I save it for holidays or a day when we eat out at a fancy Italian restaurant. I save the making of the ravioli to the experts and buy it fresh or fresh-frozen.
Ingredients:
- 6 Tbl of fresh butter (Get a good brand. It will make all the difference. Kerrygold Irish butter is great, or even an Amish one)
- 1/3 tsp of grated sea salt or to taste
- 8 – 10 fresh sage leaves. Pick them off of their stems.
- ¼ cup of whipping cream
- ¼ cup of grated parmesan (Get a fresh, good brand of this, too.)
- 1/3 cup of chopped pecan halves
- This is a super easy dish to make. All you have to do is get a pot of water boiling to make your pasta and then assemble this sauce. It will only take about 5 – 7 minutes.
Instructions:
Even if you buy frozen ravioli it will only take a few minutes to cook. I put mine on to boil and then make the sauce. They get done about the same time.
In a medium saute pan, add the butter and melt it on medium – medium/high. Then let it cook a bit more; just until you see the edges of the butter start to brown. IMMEDIATELY take it off the heat. It will continue to cook so it’s best to get it off. Now, quickly add your sage leaves. The butter mixture will still be hot enough to make the sage fizzle and almost fry. Grate in your sea salt and add the whipping cream and cheese. Stir until the cheese melts and the sauce is ready.
Drain your pasta. Put some sauce on your plate and put the pasta on top. It’s prettier that way. You can add a little extra grated Parmesan if you like. Top with your pecan bits. As I eat the pasta I sort of roll them around in the sauce to coat them. I am sure to eat each ravioli in 4 bites instead of one big one or even cut in half. This way it takes me much longer to eat it and I savor each bite. I feel spoiled.
Enjoy!
Cheers,
Macadamia Nut Crusted Fish Fillets
Plan Z Phase: This is a Z3 (ZReboot) recipe.
Servings: Serves 2
I used cod for my version of this dish. You can use just about any fish fillet. Just adjust the cooking time depending on how thick your fish pieces are. Cod is quite thick. My pieces were over 1” thick.
Ingredients:
- 2- 6 oz pieces of fish. Use a flaky white fish for best results. Cod, haddock, tilapia, sea bass will all work.
- 5 ounces of macadamia nuts
- 1 Tbl of tamari or Bragg’s aminos or coconut aminos
- 1 minced clove of garlic, (jar garlic will work)
- 1 tsp of hot sauce (or to taste) I used Tabasco
- 1 – 2 Tbl of olive oil
- ½ tsp of black pepper (or to taste)
- a good grind of sea salt (or to taste)
Instructions:
Preheat your oven to 400 degrees. Spray an ovenproof pan with olive oil spray (I use my cast iron skillet). In a food processor, put in the macadamia nuts, tamari, garlic, hot sauce and ½ of the olive oil. Blend to get it all chopped up. In my case, I needed more olive oil to get it to the point where it was a paste. I was using a mini-processor and probably should have used my stronger one. So that’s why I am saying it might take a bit more oil. Then add the salt and pepper and give it another whiz to mix it up. I left my macadamia nut mixture a bit chunky. I was good with it that way.
Put your fish in the pan. Spread a ¼” thick layer of the nut paste over the top. Cover loosely with foil. All I did was lay a piece of aluminum foil over the top of the pan so the nuts would not get cooked too fast.
Bake in your oven until the fish is done. Mine took close to 15 minutes because it was rather thick. Then turn on your broiler. Take off the foil and broil the top of the fish pieces until the mixture turns a nice, golden brown. Watch it so it doesn’t burn. Only takes about a minute or two.
Be careful taking the fish out of the pan. The pan is going to be very hot and you want to make sure you get your spatula securely under the fish so it doesn’t fall apart.
Enjoy!
Cheers,
Lemon Coconut Pound Cake
Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.
I made this for my husband’s birthday. This makes 33 different lemon desserts since I met him. His favorite flavor is lemon…could you guess?
This is not a super-beautiful dessert, but it’s zingy, and tasty. I decided to do a glaze instead of a frosting. If I had frosted it, I could have made it beautiful, but this also makes a great breakfast cake…so no frosting. Serve room temp or colder.
Ingredients:
- 2 cups of coconut flour (if your store doesn’t have it, order online)
- ½ cup of sweetened coconut (like Mounds)
- 1 cup of Swerve sugar sub (I buy this on line too)
- ½ tsp of baking powder
- ½ tsp of grated sea salt
- 8 eggs
- 2 sticks of butter at room temperature
- ¾ cup of sour cream
- 1-1/2 cups of heavy whipping cream
- 3 tsp of lemon zest
- 1 Tbl of vanilla
- 1 tsp of lemon flavoring (if you look for it, you can find one with no artificial flavoring. Mine is Chef-O-Van brand)
For the glaze:
- 2 Tbl of butter, melted
- 1 tsp of grated lemon peel
- 1 cup of Swerve (powdered sugar version)
- 3 Tbl of lemon juice
- water as needed to thin the glaze
Optional:
- More coconut for topping (if you like shredded coconut)
Instructions:
For the Pound Cake
Preheat oven to 350 degrees.
Put the dry ingredients in a bowl. Stir them up to mix thoroughly.
In a stand mixer, add your eggs. Whip for 15 seconds. Add the butter and the other ingredients. Mix it up thoroughly with the mixer. Add half of the dry ingredients and mix. This is mostly so you don’t have dry ingredients flying all over. Scrape down the bowl and add the rest of the dry ingredients. Mix thoroughly. Scrape down bowl again.
Spray a loaf pan 9” x 5.” Pour in the batter. It will fill quite a bit. Get ready to put it in the oven. I put a cookie sheet underneath just in case there are any drips. I had none but it was a good safety precaution. Bake 1 hour or until a skewer comes out clean. I used a small sharp knife to check it.
Allow it to cool one hour in the pan on your counter. Then run a sharp knife around it to make sure it’s not stuck. Invert onto a serving platter. Let cool completely. Then cover with plastic wrap until you are ready to glaze it. I left mine in the fridge overnight and frosted it the day we ate it.
For the glaze
Put ingredients in a small bowl. Mix. Add water until it’s a consistency you like and can be poured out of the bowl. I like to put one layer of glaze on the cake, let that set, and then add another. My technique is to pour the glaze on top and coax it to the edges with a frosting spreader or table knife. Just so it oozes down the sides.
Let the frosting set. Put the coconut on top if you want.
You can let this set on the counter until serving or store covered in the fridge. If you chill it, try to let it be out of the fridge for at least an hour before you serve it.
Store the leftovers in the refrigerator. It’s good cold too on the following days. Or cut off a slice and let it warm up a bit so you get the true flavor impact.
If, as a dieter, you don’t go crazy with the coconut on the top, your blood sugar should be fine. This is a lower glycemic cake. I just remove most of the topping. It’s really there for decoration for me.
Enjoy!
Cheers,
Exotic Peach Relish With Your Choice of Protein
Plan Z Phase: This is a Z2 (ZReduction) recipe. If you add raisins, this becomes a Z3.5 (ZReboot 3.5) recipe.
Servings: Serves 6
This peach relish tastes a bit on the Indian-side. It’s really delightful and can be eaten with several things. I had mine with salmon but you could serve it over chicken or pork, too. Plus, it tastes fancy enough for company.
Ingredients:
- 6 ripe peaches, cut into bite-sized chunks. You can blanch and peel the peaches in advance if you like. I don’t bother. I like the extra fiber from the peach skin in my relish. I hardly notice it’s even there. Just cut chunks off and toss the pits.
- 1 large tomato, diced
- ½ cup of diced red onion
- 1 Tbl of minced ginger (ginger from a jar is fine)
- A good grate of sea salt
- 1 Tbl of olive oil
- 1-½ tsp of curry powder
- 1 Tbl of ZSweet or Swerve (these are new sweeteners you can order online)
- 1 Tbl of lime juice
Optional:
- 1/3 cup of raisins (optional and only for Z3.5)
Instructions:
Put all ingredients in a medium sauce pan. Stir thoroughly. Heat on medium high until bubbling. Cook for approximately 8 minutes until the peaches are soft but still hold some shape. Stir often.
Let the mixture cool down. Store in the refrigerator in an air-tight container.
As the mixture cools and is in storage, the flavors will continue to develop. It even tastes better the second day!
I serve mine cold over a hot protein. The juxtaposition is really wonderful.
Enjoy!
Cheers,
Chicken with Citrus Gremolata
Plan Z Phase: This is a Z2 (ZReduction) recipe.
Servings: Serves 4
Gremolata, by definition, is a chopped herb and citrus condiment. Super simple and so fancy sounding. You can whip up a batch of gremolata in less than five minutes. Then all you have to do is cook your chicken!
Ingredients:
- 4 boneless skinless chicken breasts, cooked
For this dish, I seared my chicken and put it in the oven to roast at convection 375 degrees (regular oven 400 degrees) for about 20 minutes (or until no pink remains). I’ll leave it to you to cook your chicken the way you like it best. This is a perfect dish for your grill, too.
For the Gremolata
- ½ cup of chopped, fresh Italian parsley
- 3 Tbl of extra virgin olive oil
- 2 tsp of garlic, minced (jar garlic will work)
- zest of ½ of a lemon
- zest of ½ of an orange (you could use lime too)
Instructions:
For zesting, it’s easiest if you have a rasp. That’s a long, skinny kitchen tool used to finely grate. If you have one of those tower graters, you’d use the finest grating side.
Hold your lemon or orange up against the fine grate and just slide up and down to grate off the peel. Leave the pith (inner skin). That’s bitter. You don’t want that in your gremolata; just the peel portion. So just move the grater around your citrus pieces to get your peel portion. This will likely be 3 – 4 tsp depending on the size of the orange and lemon. You can use the actual lemon and orange for flavoring your drinking water.
In a small bowl, mix it all up. Let it set while you cook your chicken.
When the chicken is still hot but ready to serve, just put a smear of the gremolata across the top.
On ZReduction you are limited to 2 tsp of gremolata on your chicken and because of the oil. Skip 1 Tbl of dressing in your daily allotment. Once you are in ZReboot you are not limited in your gremolata amount. My husband really pours it on. This total amount of gremolata should be enough for six pieces of chicken.
This makes a great buffet dish. The chicken can be cool or room temp and the gremolata will still be a great addition.
Enjoy!
Cheers,
Zucchini Noodles (Zoodles)
Plan Z Phase: This is a Z3 (ZReboot) recipe.
Servings: Serves 2 – 4 depending on the portions
All you need for special tools for this dish is a spiralizer. They are very inexpensive and can be found in most kitchen supply stores or online.
You’ll never miss the pasta if you start serving these with your Italian dishes. They are pretty, too!
Ingredients:
- 5 – 6 cups of zucchini noodles. You can use the larger size cutter on your spiralizer for really steady-sized noodles. This will require 1 medium zucchini and one smaller one. You can make extra and serve them later, too.
- 3 Tbl of butter
- 1 Tbl of olive oil
Instructions:
Put the oil and butter in a larger saute pan. Melt the butter on medium. Combining butter and olive oil keeps the butter from browning longer.
If you think your zucchini noodles might be too long, you can cut them shorter with a knife.
When the butter is melted, add your zucchini noodles. Just use a tong and saute them on medium for a few minutes until they are slighted wilted. Keep turning them over and over to coat them with butter. They won’t take long to cook.
You can grate on some sea salt and pepper if you like, or even add dried Italian herbs or other seasonings. You can pair them with my roasted tomato sauce for a tasty Italian meal. If you want them spicy for a dish, sprinkle on a bit of cayenne. Or for an Indian dish, you can add some curry powder. For Mexican, they’d be nice with a bit of chili powder. Or even add a bit of your favorite meat rub for a different twist. Get the idea? They are also absolutely delightful just plain.
Enjoy!
Cheers,
Veggie Minestrone
Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe.
Servings: One serving is 1-1/2 cups
Ingredients:
- 1/4 cup extra-virgin olive oil
- 3 medium celery ribs, cut into 1/4-inch pieces
- 2 medium carrots, cut into 1/4-inch pieces
- 2 medium cloves garlic, minced
- 1 medium red onion, cut into 1/4-inch pieces
- 2 Tbl minced fresh flat-leaf parsley
- 1 small eggplant, cut into 1/2-inch pieces
- 1 large red potato, cut into 1/2-inch pieces
- 1 medium yellow squash, cut into 1/2-inch pieces
- 1 medium zucchini, cut into 1/2-inch pieces
- kosher salt and freshly ground black pepper
- kernels from 1 ear fresh corn
- 6 to 8 cups roasted vegetable broth or store-bought lower-salt vegetable or chicken broth
- 1 cup dried tubetti or small pasta shells
- 1/2 oz (1/2 cup) finely grated Parmigiano-Reggiano; more for serving
- 1/4 cup thinly sliced fresh basil
Instructions:
Warm the oil in a 5-quart heavy-duty pot over medium-low heat. When it’s warm—not hot—add the celery, carrots, garlic, onion, and parsley. Cook, stirring occasionally, until the onion is translucent and the carrots have begun to soften, about 10 minutes.
Stir in the eggplant, potato, yellow squash, zucchini, 1/2 tsp salt, and a few grinds of pepper. Cook, stirring often (the potato tends to stick to the bottom of the pot), until the vegetables are tender but still hold their shape, 15 to 20 minutes.
Add the corn and 6 cups of the broth; bring to a boil. Turn the heat down to low, partially cover, and simmer gently for 10 minutes. Return to a boil and stir in the pasta. Simmer, stirring once or twice, until the pasta is al dente or even a little bit more tender; cooking time will depend on the shape and brand of pasta you use. Add more broth to thin the soup, if you like. Season to taste with salt and pepper.
Remove from the heat and stir in the Parmigiano and basil. Let cool to warm or room temperature before serving; the soup will thicken as it cools. Serve with additional grated Parmigiano at the table.
Enjoy!
Cheers,
Cashew-Raisin Chicken Salad
Plan Z Phase: This is a Z3.5 (ZReboot 3.5) recipe. Yes, you can have raisins once you stabilize. Just not too many. Use as few as you feel you can get away with and still get the flavor sensation.
Servings: Serves 4
Ingredients:
- 1 whole rotisserie chicken from the deli (I get a plain one). Pull it apart and cut the meat into cubes. Toss the skin and the carcass. You’ll end up with about 4 cups of chicken.
- ½ cup of raisins (or less)
- 1 cup of cashews. I leave mine whole but you can use pieces to save on budget.
- 1 cup of mayo (approximate; depends on how creamy you like your chicken salad)
- Sea salt and pepper to taste. I use lots of pepper.
- ½ – 1 tsp of curry powder. This is to your taste, too.
Instructions:
Put all of the ingredients in a bowl and stir. I use plenty of pepper in mine and I always add a whisper of cayenne to dishes like this to give the flavor a little extra sparkle.
Serve on top of salad or toast one piece of a low-carb bread, butter it and serve open-face. Julian’s bakery makes a nice low-carb whole wheat. I don’t eat it often but when I do I feel spoiled.
Enjoy!
Cheers,
Famous Burger Meatloaf
Plan Z Phase: This is a Z2 (ZReduction) recipe.
This is a “Whopper” of a meatloaf, designed to taste like the famous burger. I hope you enjoy.
Servings: Serves 6
Ingredients:
- 2 pounds of ground sirloin
- 1 egg
- 1 cup of diced onion
- ½ cup of breadcrumbs. You will skip eating your breadstick at this meal.
- Grated sea salt and pepper to taste
- ¼ cup of canned tomato sauce (No added sugar. Hunts is a good one.)
- Dill pickle slices, check label to make sure straight dill pickles. No sugar
- 3 Tbl of mustard of your favorite flavor of mustard. Just make sure there is no sugar.
Instructions:
Preheat your oven to 350 degrees.
In a large bowl add the meat, egg, onion and breadcrumbs with a good grate of salt and pepper. Mix till fully blended. I always do this with my hands and get in there and mix it up good. You want to ensure all the ingredients are equally distributed.
Take out a loaf pan. Spray it with olive oil spray.
Put in the meat mixture and form it into a loaf. I make sure mine is higher in the middle than at the ends. Your choice.
Bake the meatloaf for one hour at 350 degrees. Take out of the oven. Spread on the mustard. Then drizzle on the tomato sauce and top with a row of dill pickle slices down the middle. Put back in the oven and bake for another 10 minutes.
Remove it from the oven and let it sit for 10 minutes before cutting.
You should get six slices from the meatloaf to stay within the Z2 portion range. One slice per dieter is 4-6 ounces.
Enjoy!
Cheers,
Confessions of an Rx Drug Pusher
While we can’t make medical claims for Plan Z, the anecdotal evidence is in. A lot of things get better when you clean up your diet.
This video may wake you up and make you a little bit mad.
Here’s hoping.
When you take control of your diet, many of the diet related ailments your doctor was “managing” start to heal. If you think about that, you may get angry that you spent all of that money on doctors and drugs, when you could have fixed the problem in a week or two with a better diet.
Now you know.
Bill Maher on Big Pharma
Most Saturday mornings I watch HBO’s Real Time with Bill Maher from the night before. Bill can make his anger about the crazy things going on with Big Pharma sound funny. In this appearance on David Letterman’s show, he talks about the side effects of prescription drugs.
Ask your doctor if you can get off as many of your meds as possible.
Are you a patient or a profit center?
“People with diagnosed diabetes incur average medical expenditures of about $13,700 per year, of which about $7,900 is attributed to diabetes. People with diagnosed diabetes, on average, have medical expenditures approximately 2.3 times higher than what expenditures would be in the absence of diabetes.
For the cost categories analyzed, care for people with diagnosed diabetes accounts for more than 1 in 5 health care dollars in the U.S., and more than half of that expenditure is directly attributable to diabetes.
Indirect costs include:
- increased absenteeism ($5 billion) and
- reduced productivity while at work ($20.8 billion) for the employed population,
- reduced productivity for those not in the labor force ($2.7 billion),
- inability to work as a result of disease-related disability ($21.6 billion), and
- lost productive capacity due to early mortality ($18.5 billion).”
Treating diabetes is a 322 Billion dollar industry. Your doctors get compensated by insurance, Medicare and Medicaid to “manage” your disease.
It’s a disease that you can treat with diet, but who has the discipline to reduce sugar, wheat and processed foods?
If you have diabetes, then you’re a profit center for the doctor that’s managing your disease instead of curing it.
“It’s not costing me anything, you say?”
It’s costing you everything if you die early.
Just sayin.’
Sauteed Spinach
Plan Z Phase: This is a Z2 (ZReduction) recipe. Since spinach is an unlimited, you can have as much as you like. It doesn't count towards your veggie portion which means you can have this and another veggie, too. YUM!
Servings: Serves 2-4. Can be easily doubled or tripled.
Ingredients:
- 1-1/2 pounds of fresh baby spinach
- 3-6 cloves of garlic, minced (if you don't like a strong garlic flavor, use 3 cloves; if you like a stronger garlic flavor use 6 cloves)
- 1-1/2 Tbl juice squeezed from a lemon
- olive oil spray
- 2 tsp sea salt
- freshly ground black pepper
- 3/4 tsp lemon zest (optional)
- you'll also need a large pot with a lid (a Dutch oven works really well for this)
Instructions:
Wash your spinach well and shake out the leaves so it's relatively dry. You can even whirl it in a salad spinner.
Spray a large pot or Dutch oven with olive oil spray. You're going to slightly saute your garlic in it so use enough spray to make sure the garlic doesn't stick. Cook your garlic on medium/low heat for a minute or two. You want it to be nice and fragrant, but not brown. When it starts to turn brown around the edges add your spinach, salt, pepper, lemon and lemon zest. Mix everything together. Then cover the pot and let the spinach wilt. This doesn't take long. Keep an eye on it, the longer it cooks, the more it shrinks down.
Serve immediately with lemon wedges.
Enjoy!
Cheers,
How Much Water to Lose Weight?
We all know water is essential to our survival, but did you know it also helps you lose weight? Dieters who drink 100 oz of water per day lose 30% more weight than those who drank less.
This video explains why.
It also explains what happens when you DON’T drink enough water, and how being dehydrated PREVENTS you from losing weight.
Are You Drinking Enough Water?
https://www.youtube.com/watch?v=QMi3xA-5KbE
The newest recommendation is to drink half of your body weight in ounces of water every day. Forever. Doing this will help your body do its job and will improve your health in tremendous ways.
Are you drinking enough water?
Here’s how you check.
How Magnesium Functions in the Body
Dr. Carolyn Dean describes magnesium’s role in the body and why you need it in conjunction with other minerals. She also explains why many people are deficient in magnesium and what that might cause.
Health Brands Owned by Corporations
THIS is why it’s so hard to lose weight. The companies making “healthy” foods are the same companies making the food that made us sick.
Refreshing Summer Lemonade
Plan Z Phase: This is a Z2 (ZReduction) recipe. A perfect way to cool down over the hot 4th of July weekend. Here’s everything you need to make a refreshing carbonated lemonade or limeade; depending on which way you choose to go.
Servings: Serves 1 or 2
Ingredients:
- 1 can of La Croix lime or lemon
- 5 drops of liquid stevia extract
- 1 fresh lemon or lime
- ice
Instructions:
Squeeze a whole lemon or lime.
Pour the juice over the ice.
Add 5 drops of the Liquid Stevia extract.
Pour in a can of La Croix.
Stir a couple of times.
You can add a garnish: a slice of lemon or sprig of mint.
This is a way to get your water and add a touch of sweetness to your summer. We think you’ll like it. Jen did.
Enjoy!
Cheers,