The Diet Solution Health Recipes

Before This i have write some articale "The Diet Solution Health"and under that program they will provide some recipes for Diet here i will show to all some video and recipes been provide under that program enjoy make batter live

Isabel’s Famous Salad Dressing

This is a delicious salad topper that you can make yourself.

Warm and Nutty Cinnamon Quinoa

Serves 4

Ingredients

1 cup coconut milk

1 cup water

1 cup organic quinoa, ( rinse quinoa before cooking)

2 cups fresh blueberries

1/2 teaspoon ground cinnamon

1/3 cup chopped pecans or walnuts

Directions

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blueberries and cinnamon (you can also add a little stevia to sweeten); transfer to four bowls and top with pecans or walnuts.

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DSP Approved Shepherd’s Pie

(taken from simplyrecipes.com)

Ingredients

1 1/2 lbs ground buffalo or turkey
1 onion chopped
1-2 cups vegetables – chopped carrots, corn, peas
1 1/2 – 2 lbs cauliflower
8 tablespoons butter (1 stick)
1/2 cup beef broth (use low sodium)
1 teaspoon Worcestershire sauce
Sea salt, pepper, other seasonings of choice

Directions

1. Steam cauliflower so you can mash it or put it in the blender so they resemble mashed potatoes.

2. While the cauliflower is cooking , melt 4 Tablespoons butter (1/2 a stick) in large frying pan.

3. Sauté onions in butter until tender over medium heat (10 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked.

4. Add ground buffalo or turkey and sauté until no longer pink. Add salt and pepper. Add worcesterchire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

5. Put cauliflower in the blender until they resemble mash potatoes with remainder of butter, season to taste.

6. Place beef and onions in baking dish. Distribute cauliflower on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

7. Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown. Watch this carefully, as your cooking time will be less because you are using cauliflower.

Taco Seasoned Beef Low Carb Dinner

I know what it feels like to work a long day, walk into the house exhausted, only to have a bunch of starving eyes staring at you asking “What’s for dinner?” As much as I would like to just respond “I don’t know, whatever you cooked for me I guess”, that’s often not how it works. I always keep a couple a super easy and fast recipes on hand or in my brain to solve the dinner dilemma in 10 minutes flat.

Here’s an “emergency” dinner solution my family absolutely loves. We sometimes even make it in non-emergency situations when we are feeling like a bit of “Mexican”.

Taco Seasoned Beef or Buffalo

1 pound ground grass fed Beef or Buffalo (both work great)

2 Tablespoons Do-it-Yourself Taco Seasoning

Do-it-Yourself Taco Seasoning Recipe (Great to make ahead of time and always keep on hand)

6 Tablespoons Chili Powder

2 Tablespoons Cumin

4 Tablespoon Paprika

3 Tablespoons Onion Powder

1 Tablespoon garlic powder

1 Teaspoon cayenne pepper (this makes it spicy. add more or less depending on how you like it)

(I know there are many stores that even carry ready-made taco seasoning. I have tried a few of these and some are tasty but I still prefer my easy to make, home-made version.)

Sautee the ground beef or buffalo in a large pan. I often don’t even need to add any oil as the natural fats in the meat help it cook without sticking. Make sure to stir and cut up the meat in small pieces with your spatula as it cooks. Once the meat is cooked through, add 2 Tbsp of the above Taco Seasoning (or Taco Seasoning of your choice.)

What can you do with this taco seasoned meat? I love to put it over a large salad of romaine lettuce, chopped tomatoes, cucumbers and celery and add salsa on top. My husband loves to put it on Sprouted Grain Tortillas, Spelt Tortillas or Rice Tortillas that we purchase at our local health food store. A good friend of mine uses large leaves of Romaine Lettuce and makes “Lettuce Taco Wraps”. If you have a bit of time, you can even add some fresh guacamole to your salad or wrap.

Oh, and did I mention this taco meat freezes and re-heats really well? You can make a big batch and freeze in smaller containers for later use.

Strawberry Shortcake

These delicious little shortcakes are made in muffin cups.

Ingredients

¼ cup sifted coconut flour

3 tablespoons butter, melted

3 eggs

3 tablespoons raw honey

¼ teaspoon Celtic Sea salt

¼ teaspoon vanilla

¼ teaspoon baking powder

Directions

Blend together butter, eggs, honey, salt and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased muffin cups. Bake at 205 Degree C (400F) for 15 minutes. Serve topped with fresh strawberries and a little bit of whipped cream Makes 6 cakes.

No Mayo DSP Coleslaw

(makes 8 servings)

· 1 medium tomato, diced

· 1 teaspoon salt

· 1 teaspoon pepper

· 1 (16 ounce) package shredded coleslaw mix

· 1/4 cup lime juice

Place the tomato in a large bowl, and season with salt and pepper. Stir in the coleslaw mix and lime juice. Refrigerate for 10 minutes before serving.

Mini Vegetable Frittatas

Ingredients:

- 8 large organic eggs

- ½ cup organic milk, preferably raw (I’m going to try and use coconut milk next time and see if that works since I don’t eat very much dairy, but I figured I would stick to the recipe exactly as it was written for the first time.)

- 1 Tbsp. butter

- 1 cup zucchini, diced

- 1 cup red pepper diced

- 1 cup sliced fresh mushrooms

- 1 leek diced

- ¼ cup fresh Italian flat leaf parsley, chopped finely

- 1 tsp. Celtic Sea Salt

- ½ tsp. black pepper

Preheat oven to 350 degrees F. Grease a large muffin tin with butter. Whisk eggs and milk together in a large missing bowl. Set aside.

Heat butter in a medium skillet or frying pan over medium heat. Place zucchini, red pepper, mushrooms and leek in a skillet and sauté until vegetables become soft, about 5 minutes. Remove from heat and stir in parsley, salt and pepper. Fold vegetables into egg mixture.

Fill muffin cups three-quarters of the way full with vegetable frittata batter. Bake 20 to 30 minutes until frittatas are set and browned on top.

Serve hot or let cool and store in the fridge for later.

Makes 8 to 10 mini vegetable frittatas.

Yummy!

Lentil Rice Soup

Prep Time: 20 Minutes

Cook Time: 7 Hours

Ready In: 7 Hours 20 Minutes

Servings: 11

Ingredients:2 cups dry lentils

2 cups uncooked long grain brown rice

1 cup chopped carrots

1/2 cup chopped celery

1/2 onion, chopped

1 cup vegetable broth

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

1 tablespoon sea salt

1 cup sliced fresh mushrooms

8 cups water

Directions:

1. Place the lentils, rice, carrots, celery, onion, water, broth, garlic powder, ground black pepper and salt in a slow cooker.

2. Cover and cook on low setting for 7 to 8 hours. Stir in the mushrooms 1 hour before serving.

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Healthy French Toast

There’s no need to give up some of your favorite foods in an effort to lose weight and keep it off. Here is one of my favorite weekend breakfast recipes that will still fit into your healthy eating plan.

You’ll see that all of the ingredients below are Diet Solution approved and completely healthy. How does it taste? Absolutely delicious. And that has been verified by my husband, my in-laws, my parents and several friends that have stayed at our house and enjoyed our Saturday morning ritual with us.

French Toast a la The Diet Solution

Ingredients:
2 slices Sprouted Grain, Spelt or Rice bread (we’ve tried using all of them and they all work well)
2 whole eggs
1 TBSP butter
Maple Syrup or Apple Sauce (no sugar added)
Cinnamon to taste

Directions:
Scramble the 2 eggs in a bowl large enough to fit one slice of bread. Dip the bread and make sure it is coated generously with the egg mixture. Heat a pan (on low to medium) large enough for 1 or 2 slices of bread and add the butter. Once the butter is melted in the pan (if it begins to turn brown, you have the heat up too high) add the bread coated with the egg mixture. Cook the bread on each side for 3-4 minutes covered (I find that covering the pan cooks the egg more evenly but you can cook it uncovered as well). Serve with maple syrup (1 tsp per slice is more than enough) or topped with apple sauce and cinnamon (that’s how I like mine.)

Is this a cheat meal or a meal “off” of my usual healthy eating? Not at all. All of the ingredients are wholesome and natural and fit right into mine (and your) healthy eating plan. If you need or want a bit more protein with your breakfast, you can add a piece of bacon, breakfast sausage or even another egg on the side.

Enjoy your French Toast!

Basic Whipped Cream

(as a once in a while treat):

Ingredients

1 pint heavy whipping cream

1/2 teaspoon vanilla extract

1/4 cup powdered sugar (or I’m going to try to use 1/8 cup Steviva Blend baking stevia but I’m not sure how this will work)

Directions

1. Mix the liquid ingredients in a bowl. Mix the powdered sugar with the liquid ingredients.

2. Whip the mixture with an electric hand mixer until raised peaks form in it and hold their shape. It should take about four minutes (or much longer if using a manual hand mixer or whisk).

3. Serve over your dessert and enjoy!

i hope u will try it and enjoy a day and be count.....by Part 2