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Revisit 'Kathy's Weight Loss Journey' The Wichita Eagle, KS - Aug 3, 2008 Instead of offering a recipe today, I'm sorting through my mailbag to answer some questions and share some comments about my Don't Say Diet recipes. ... It's easy to add healthy, unrefined food to your diet Sarasota Herald-Tribune, FL - To use them in recipes, check out the Web sites and books listed at the end of this story. In her book, "Whole Grains Every Day, Every Way," the product of ... Favorite Dishes And Family Folklore Drinkwaterbedrijf, Netherlands - Jul 27, 2008 Cooking your South Beach Diet recipes is almost as satisfying as eating them because your choices are nearly endless. Following the South Beach Diet plan is ... Eating within range Lawrence Journal World, KS - by Christine Metz The thing about a diet (and I should know because I have been on more than a few) is when you first start one, you never think about all ... Adults Who Eat Eggs for Breakfast Lose 65% More Weight istockAnalyst.com, OR - 'Apparently, the increased satiety and energy due to eggs helps people better comply with a reduced-calorie diet.' The egg and bagel breakfasts provided the ... Search this blog ScienceBlogs - Aug 4, 2008 I always have lox in the fridge and one of my favorite recipes is for sweet-corn chicken soup. (Thanks, Grandma!) But the point is that my food culture is ... Takeout Rice: So Nice to Use It Twice Las Cruces Sun-News, NM - "It's satisfying, and I prefer meals that add a variety of vegetables to my diet." Traditional fried-rice recipes often call for two cups of rice per ... Many herbs make move to medicine cabinet MLive.com, MI - Hoover became a believer in integrating nutraceuticals into his recipes after attending a collegiate chefs' conference in Massachusetts five years ago. ... For Better Living Elizabethtown Bladen Journal, NC - Aug 4, 2008 Several different "healthy cooking" techniques are used in the recipes. Try adapting these techniques to your family's favorite vegetable recipes. New York Times Recipes for Health Frittata with Greens New York Times, United States - Aug 1, 2008 Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week?s recipes will ...

The Omega Diet: The Recipes, Days 5-8

  Here are the recipes you need to follow days 5-8 of the Omega Diet. All recipes serve two unless otherwise stated.

Orange and Rice Salad
Provides: Half Oil Unit, 1 Seed Unit, 1 Quality Carb Unit, Half C-Fruit Unit

50g basmati and wild rice (dry weight)
1 orange
1 Seed Mix portion (see Day One recipe)
50g fresh beansprouts
4 dried ready-to-eat apricots, chopped
1 dessertspoon light tahini
2 tablespoons salad oil blend (see Day One recipe)
Sea salt
Black pepper
Flat-leaved parsley to garnish

Cook the rice in boiling lightly salted water until tender; drain if necessary. Segment the orange, retaining any juice that runs out, then combine the orange and seed mix with the rice, beansprouts and apricots. Beat the tahini into the oil blend, add the seasoning and the orange juice and beat again. Pour this dressing over the rice mixture and combine well. Serve garnished with flat-leaved parsley.

Black Bean Salsa
Provides: 1 Pulse Unit, 1 Flame Unit, Half Oil Unit

200g cooked, drained black beans (red kidney beans or blackeyed beans can be used instead; home-cooked or canned, well-drained beans are both fine)
2 large tomatoes, deseeded and chopped (leave skin on)
1 red pepper, deseeded and chopped
5cm cucumber, deseeded and chopped
1 red chilli pepper, deseeded and finely chopped
1 small red onion, chopped
2 tablespoons salad oil blend (see Day One recipe)
1 tablespoon lime juice
Handful fresh chopped coriander leaves
Sea salt
Black pepper

Combine all the ingredients in a bowl, cover and chill for an hour or so before serving.

Spinach, Watercress and Pea Soup
Provides: Quarter Oil Unit, 1 Green Unit, Half Quality Carb Unit

200g new potatoes
400ml vegetable stock
1 tablespoon olive oil
1 small to medium onion, chopped
1 clove garlic, chopped
200g fresh spinach, washed and any large stalks removed
75g frozen or fresh, tender small peas
1 bunch watercress, washed and most of stalks removed
Sea salt
Black pepper

Peel the potatoes and cut into small chunks. Bring the stock to the boil in a saucepan, add the potatoes and simmer. Meanwhile, heat the oil in a non-stick frying pan and gently sauté the onion until soft and transparent, adding the garlic towards the end of the frying time and making sure it doesn't brown. Stir the spinach into the frying pan to wilt slightly, then tip the whole lot into the saucepan with the potatoes, peas and watercress. Simmer, covered, for 20 more minutes or until the potatoes are tender, and then allow to cool for a few minutes before pureeing for no more than a few seconds in an electric blender so you have a nicely amalgamated but still very textured soup. Return to the pan, taste and add a little sea salt and some black pepper. Reheat and serve garnished with extra watercress if liked.

Spicy Tofu Dip
Provides: Half Pulse Unit, Half Oil Unit 100g silken tofu

2 tablespoons salad oil blend (see Day One recipe)
1 teaspoon French mustard
1 dessertspoon lemon juice
1 jalapeno chilli, deseeded and finely chopped
Sea salt
Black pepper

Blend all the ingredients in a blender or with a fork in a bowl. Taste for seasoning, spoon into an airtight container and refrigerate until needed. This will keep for a few days.

Lemon Lamb Kebabs with Tzatziki
Provides: Half Oil Unit, 1 Protein Unit, 1 Quality Carb Unit, Half Calcium Unit

300g lean lamb (leg or neck fillet, or lean pork)
Half juicy lemon
2 tablespoons olive oil
2 large cloves garlic, crushed
Teaspoon of fresh chopped rosemary
Black pepper
Sea salt
1 large orange pepper, deseeded and cut into squares
1 medium red onion, peeled and cut into squares
2 wholewheat pittas
1 small tub half-fat Greek yoghurt
Teaspoon of white wine vinegar
5cm piece cucumber

Cut the lamb (or pork) into bite-sized cubes and put in a shallow dish. Pour over the oil, the juice from the lemon, add two-thirds of the garlic, the seasoning and rosemary, combine well with your hands, cover and allow to marinate for at least an hour. When ready to cook, heat the grill to high, thread the lamb pieces alternately on to kebab sticks with the red onion and orange pepper, brush with the marinade, and grill for about 8 minutes, turning once or twice and basting each time.
Meanwhile, mix the yoghurt with the vinegar and the rest of the garlic. Halve, deseed and chop the cucumber and then squeeze much of the moisture out using strong kitchen paper, and add the cucumber to the yoghurt. Stir well and season. When the kebabs are ready, serve with the pittas and tzatziki, plus plenty of mixed salad leaves.

Apricot and Apple Milkshake
Provides: 1 Fruit-2 Unit, 1 Calcium Unit 2 fresh, juicy eating apples

25g dried apricots, chopped and soaked for an hour or so in a little water or orange juice
350ml skimmed milk or soya milk
2 teaspoons runny honey
Pinch of ground cinnamon

Peel, core and chop the apples and process them in a blender. Add the apricots, half the milk, honey and cinnamon to the blender and process until you have a smooth puree, then add the rest of the milk and blend again. Chill and serve. A peach, pear or nectarine can be used instead of the apple.

Panzanella
Provides: Half quality Carb Unit, 1 Flame Unit, Half Oil Unit

2 slices crusty stoneground wholewheat bread
2-3 ripe tomatoes, deseeded and chopped
5cm piece cucumber, deseeded and chopped
1 small red onion, thinly sliced
8 stoned black olives
Dessertspoonful of rinsed capers
1 clove garlic, crushed
2 tablespoons tomato juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
Sea salt
Black pepper
Handful fresh basil leaves

Lightly toast the bread and break into pieces. Put the bread, tomatoes, cucumber, onion, olives and capers into a serving bowl or two individual bowls. Mix together the garlic, tomato juice, olive oil, vinegar, salt and pepper and pour over the salad. Add the basil leaves and serve. (Capers can be omitted if you don't like them.)

Chickpea, Spinach and Aubergine Harissa
Provides: Half Oil Unit, 1 Green Unit, 1 Pulse Unit

1 aubergine
1 and a half tablespoons olive oil
1 tablespoon harissa paste
200g canned chopped tomatoes
400g can chickpeas in water, drained and rinsed
1 bag leaf spinach
Sea salt, if necessary

Cut the aubergine into slices and then halve the slices. Toss in half the olive oil and arrange on a baking tray, then bake in a 210 degree C oven for 30 minutes, turning once, until they are golden and cooked through. Meanwhile, heat the rest of the oil in a non-stick frying pan and fry the onions over a medium heat, stirring frequently, until they are soft and just turning golden. Add two-thirds of the harissa and stir for a minute, then add the aubergine, tomatoes and chickpeas, cover and simmer for 20-40 minutes.
Meanwhile, wash the spinach and wilt it in a saucepan with no extra water until just reduced but not overcooked. To serve, add the remaining harissa to the chickpea mixture and stir for a minute. Add the spinach and stir again. Check seasoning, adding a little sea salt if necessary, and serve.

Dried Fruit Breakfast Compote
Provides: 1 Fruit-2 Unit

50g dried apricots
25g dried stoned prunes
25g dried figs
25g dried pears
100ml orange juice
Pinch ground ginger
Pinch ground cinnamon
Water

Soak the fruits for a few hours or overnight in the orange juice with the spices and a dash of water added as necessary to cover. Simmer the fruit and juice mixture in a small saucepan for 15-20 minutes, adding a little extra water if necessary to barely cover. Serve warm or cold. The compote may be transferred to an airtight container and kept in the fridge for a few days as necessary.

Lentil Pate
Provides: Half Pulse Unit

50g Puy lentils (dry weight)
250ml vegetable stock
1 shallot, finely chopped
2 sage leaves, finely chopped
1 tablespoon tomato puree
Sea salt
Black pepper

Simmer the lentils and onion in the stock on a very low heat, uncovered, until they are tender - about 30-40 minutes. Then add the rest of the ingredients, mix well and blend in an electric blender until you have a smooth pate. Check seasoning and serve.

Chicken and Pasta Casserole
Provides: Half Oil Unit, 1 Protein Unit, 1 Flame Unit, Half Quality Carb Unit

2 tablespoons olive oil
4 boned and skinned chicken thighs
1 onion, chopped
1 large leek, washed and sliced
3 medium carrots, peeled and chopped
150ml chicken stock
100ml passata
1 level tablespoon sundried tomato paste
Sea salt
Black pepper
Few sprigs fresh, or 1 heaped teaspoon dried, thyme
60g wholewheat pasta spirals

Preheat the oven to 150 degrees C. Heat the oil in a flameproof casserole and brown the chicken pieces on all sides, remove with a slotted spoon. Now add the onion and leek to the casserole and sauté over a medium heat until soft, stirring frequently. Now add all the remaining ingredients to the casserole, stir, cover, and cook in the oven for one hour or until the chicken, vegetables and pasta are tender. Check seasoning and serve.