Curing oneself of the condition called acid reflux can be accomplished by using natural, healthy methods. I suffered from this condition for years, taking harmful, expensive PPI drugs (proton inhibitors), which only masked the symptoms. These drugs, not only had myriad side effects, but became ineffective over time. I was forced to find another answer. I wanted to cure myself without the use of drugs. My doctor was no help. He didn’t have a clue about natural healing and nutrition. After a great deal of research I discover that with the proper use of herbs, health store items, meditation, exercise and diet, one can heal themselves of acid reflux.

The first thing that I learned is that acid reflux, sometimes called gerd (gastro esophageal reflux disease), is not a disease at all. Contrary to what the medical community would have us believe, it is simply a condition, brought on by poor eating habits. Besides eating the wrong foods, not chewing food properly is probably the root cause of this ailment.

The Acid reflux condition would not exist without a damaged esophagus and a weakened LES (lower esophageal sphincter). If the condition is to be eliminated, healing the esophagus must be the first order of business.

During this reflux recovery period, eating anything which could irritate or damage the esophagus, must be avoided. Things like poorly chewed chips, crackers, cereal or any hard foods with sharp edges are culinary culprits – they cause little lacerations to develop in the esophagus. Until the lacerations have had a chance to heal, spicy foods, such as acidic tomato products, hot peppers, raw garlic and raw onions should also be eliminated from the diet. They just further irritate the condition. Smoking and drinking alcohol relax the LES, allowing stomach acid to splash up into the esophagus, thus impeding the healing process.

The key to acid reflux recovery is to eat only mild, easy to digest food until the esophagus has healed. Eat early, giving yourself at least three hours of sitting or walking time before lying down. Eat slowly and chew your food completely. And last, but not least, try to eat in a relaxed, pleasant environment.

I have listed a few of my favorite recipes that I enjoyed during my own recovery period. They can be made quickly and easily. Try doubling these recipes so that you can reheat them later in the week…..less time in the kitchen. Remember that cooking from scratch, instead of relying on convenience foods, is a better approach to good health, in general. It is also nice to know what you are really eating.

For breakfast, I believe that fresh fruit is the best way to go. I especially like melon and papaya. For lunch I eat more fruit like apples, bananas and, perhaps some almonds, or walnuts. It’s better to eat many little healthy meals during the day. I try to buy only organic fruits, however, sometimes when I am rushed, I purchase “ready to go” containers of mixed fruit at the grocery store. Try to stay away from pineapple, as I find it hard to digest.

How about starters in the evening? Serving vegetables raw is the ultimate healthy way to present them.

Try creating a beautiful platter of crudité (crew di tay) better known as elegant rabbit food. Serve it with a savory tofu dip. Use cauliflower, broccoli, English cucumbers, radishes, green & yellow zucchinis, Belgium endive, carrot sticks, whole small mushrooms, or whatever appeals to you. Cut the vegetables in bite size pieces for dipping. The Belgium endive is a natural edible scoop for dipping. Just cut off the ends and peel off the leaves.

Make the tofu dip by putting one package of soft or silken tofu in a food processor or blender, adding garlic powder, cumin, paprika and chopped chives or parsley for flavor and color. Season with salt & pepper to taste. Add a little fresh squeezed lemon juice if the mixture is too thick. Process until smooth and creamy. If you are in a rush, ready made dips and raw vegetable platters are available in the produce sections of most supermarkets, but make a concerted effort to eat only organic, if possible.

I hope that you enjoy the following dishes. Even though I have cured myself of acid reflux, I still cook these recipes on a regular basis. I prefer food slightly under cooked. Feel free to adjust the cooking times and seasonings to your own taste.

Bon appetite!

Sautéed White Fish On A Bed Of Mashed Potatoes

This recipe is for one serving. Increase the ingredients for additional servings as needed.

One 4oz filet of white fish (orange roughly, sole, turbot, flounder, etc)

One med. Potato

Steamed green vegetable such as broccoli, spinach, peas or asparagus

Parsley or chives for garnish

¼ tbsp unsalted butter, olive oil or Pam

We will start with the potatoes because they take the longest to cook and they tend to retain their heat the longest. The fish and vegetable take only minutes to cook.

Peel and cube potato. Place in cold water to cover. Bring to the boil, and then simmer until fork tender. Drain, leaving just enough cooking liquid for mashing or whipping. You may also use the vegetable broth (recipe below) instead. Add salt to taste. Hold in a warm place.

Season fish with salt and pepper to taste. Place non-stick sauté pan over med high heat. Add butter, oil or spray with Pam. When not quite smoking, add fish. Cook two minutes, turn and cook other side for two minutes, or until the filet is light brown and cooked through. If the filet is very thin, one minute on each side may be enough. (You can broil or bake the fish if desired)

Serve fish on top of mashed potatoes, surrounded by the steamed vegetables. Garnish with chopped parsley or chives.

Vegetable Broth

This broth is very alkaline and rich in minerals. It can be served as a simple soup, or used as a stock (as above) for cooking. Cook and save the potatoes and beets to use as a vegetable side dish or to add to soup.

2 cups red skinned potato peelings

3 cups celery stalk

2 cups celery tops

2 cups beet tops

1 small zucchini or yellow squash

2 cups carrots

One small onion

Sprig of parsley

2 ½ quarts distilled water

Chop all vegetables into very fine pieces. Place in water and bring to the boil. Simmer for 20 minutes. Strain & refrigerate for future use.

Note: By cooking pearled barley in the finished broth with the addition of chopped vegetables, one can prepare a healthy soup for a first course.

Pasta Primavera

Primavera means “spring” in Italian. This pasta dish offers a great opportunity to use all the wonderful fresh spring vegetables at your disposal. However, you can make this dish anytime of the year by using whatever fresh vegetables you can find at your food market. I have chosen a mixture of vegetables that I happen to love, for this recipe. You can use these or replace them with your favorites. During the reflux healing period, try to stay away from tomatoes, raw onions and raw garlic. I have included garlic in this recipe (*see note regarding roasted garlic). If you can tolerate a little garlic, then make sure to cook it well at a low temperature, without browning it. If you want to be a bit daring, you can add the optional cup of heavy cream. You may substitute parsley for the basil and the penne regatta for fettuccini, or another pasta. The whole family can enjoy this classic pasta dish.

1 cup sliced mushrooms

1 cup sliced carrots

1 cup baby peas

1 cup sliced asparagus spears

1 cup snow peas or sugar snaps

2 cloves garlic finely chopped or roasted

1 lb. penne regatta

1 tsp. salt

3 tbsp extra virgin, first cold pressed olive oil

½ cup shredded basil

½ cup Parmigiano-Reggiano cheese

½ cup heavy cream (optional)

Place a steamer basket in a pot with a small amount of water and bring to the boil. Place vegetables in basket, cover and steam until tender (about 4 minutes). Rinse under cold running water to stop the cooking and preserve the color, and drain.

To a large pot of boiling water, add salt and the penne regatta. Cook uncovered according to the instructions on box, preferably al dente.

Meanwhile in a large sauté pan, heat the olive oil. Add the garlic and cook at a low flame for a couple of minutes (do not brown). Add the steamed vegetables and optional heavy cream and raise the heat to medium. Cook just enough to heat.

Drain the pasta and add to the sauté pan and mix well.

Sprinkle with Parmigianino Reggiano, and shredded basil. Heat the dish thoroughly and serve. If the dish needs more salt, use extra cheese instead, at the table. Serve this dish with a heart of romaine salad with lemon chive dressing (recipe below)

* Note: It takes more than two cloves of roasted garlic, for this recipe. On a sheet of alluminium foil place two heads of garlic and cut the stem end off with a knife. Drizzle a little olive oil over them and wrap tightly. Bake in a 400 degree oven for one hour. When cool enough to handle, squeeze out the roasted garlic, into a bowl, discarding the shells. Mash well with a fork.

Another use for roasted garlic is my version of pesto sauce. I use walnuts instead of pine nuts, which I find indigestible, with the roasted garlic and basil. Use whatever proportion you like and drizzle first pressed, extra virgin olive oil into the blender. If your sauce is too thin, adjust with more walnuts, basil and garlic. If it is too thick, use more olive oil. This is all a matter of taste. Serve with your favorite pasta. I prefer linguini or fettuccini.

Lemon chive salad dressing

This is a simple, yet classic vinaigrette for green salads. Use heart of Romaine, Boston or Bipp lettuce. Make this dressing and hour or so before serving, in order that the chive flavor is fully incorporated. Remember to toss well before serving. The advantage here is using lemon juice, instead of vinegar. I find that lemon juice becomes alkaline after being ingested.

1 lemon juiced

Sea salt (pinch)

3 tbsp. extra fine sugar

6 tbsp. extra-virgin olive oil

6 tbsp. minced chives (you can’t have too many)

Freshly ground black pepper

Combine lemon juice, salt and sugar in a mixing bowl. Whisk until the sugar and salt are dissolved. Continue whisking in the olive oil, chives and several grinds of pepper. Keep whisking until dressing is emulsified.

(Note: You can make this dressing for two by reducing the lemon juice to two tbsp. and the other ingredients by 1/3.) Keep left over dressing in a jar in fridge for future use. It will keep for about a week.

Savory Lentils with Texmati Brown Rice

1 lb of organic lentils (2 ½ cups), rinsed

8 cups water or stock

1 onion, chopped

3 cloves of garlic, chopped

2 carrots, sliced

2 stalks celery, chopped

1 bay leaf

2 sprigs of thyme, or ½ tsp dried

Organic Texmati brown rice (follow instructions on package)

To a large pot bring water and lentils to a boil. Add other ingredients. Reduce to the simmer, partially covered. Cook until tender (about 20 to 30 minutes), stirring occasionally and adding more liquid as needed.. Remove the bay leaf and thyme sprigs. Season with salt and freshly ground black pepper to taste. Serve over organic Texmati brown rice. Garnish with chopped parsley. Serve with a light green salad, dressed with the lemon chive dressing above.

Baked Chicken Breasts on Mushroom Caps
with steamed broccoli and new potatoes

6 chicken breasts (either bone in or halves with skin on)

1 tsp dried thyme

Olive oil

6 large Portobello mushrooms (or enough smaller mushrooms to cover the bottom of the baking pan)

1 tbsp minced garlic

Salt & pepper to taste

2 cups dry white wine or dry vermouth

¼ cup fresh chopped parsley

Place rack in center of oven and preheat to 400 degrees.

Into a lightly oiled baking pan, large enough to hold chicken breasts, arrange mushrooms gill side down. Sprinkle with minced garlic, salt & pepper. Pour wine over mushrooms. Place chicken breasts skin side up over mushrooms and brush with olive oil.

Bake uncovered about 20 minutes, until the breasts are golden brown. If the wine has evaporated during the cooking process, add a little more (for those of you who can’t tolerate alcohol, keep in mind that it burns off during the cooking process, leaving only the flavor).

Baste the breasts with the pan juices and turn over. Cook until breasts are completely done and springy to the finger, about 15 minutes more.

With a slotted spoon, place the chicken and mushrooms on a platter, mushrooms on the bottom and breasts on top, skin side up. Skim off excess fat and spoon juices over the chicken. Sprinkle with parsley.

Serve with steamed broccoli and boiled new potatoes. (Substitute brown rice for potatoes, if desired)

Stir fried shrimp and vegetables

Served over millet, brown rice or quinoa

3 tbsp Canola oil

1lb. raw medium peeled shrimp

2 cups broccoli florets

2 cups sliced mushrooms

4 scallions, trimmed and chopped

2 tbsp Garlic, minced

2 tbsp fresh ginger, minced

1 cup cold vegetable broth (see recipe above), mixed with 2tbsps, cornstarch

1 package of organic millet

Into a hot wok or sauté pan pour oil until just smoking
Add vegetables and stir constantly to cook al dente
Add shrimp and continue to stir until just turning pink
Add broth and cover for a couple of minutes until shrimp is almost done
Uncover and add cornstarch mixture, stir until thickened and turn off heat
Serve over millet cooked according to package instructions
Season to taste with tamari light soy sauce

Note: This dish must be done very quickly, as you don’t want to over cook the shrimp or the vegetables. I have chosen Millet because it is an extremely alkaline grain. It is neutral in taste and will absorb the flavors of this dish. You may substitute brown rice instead.

The variety of cabbage known today is well beyond the ten fingers of your hands. Use whichever is available to you and you can work magic in the kitchen. There are famous soup preparations that you can try at home. These variations can help you if you want delicious soups or if you are one of the followers the cabbage soup diet.

There are a number of benefits when you use the cabbage soup diet. Here are some of them:

* Weight loss
* Better vitamin intake
* Better digestion
* Stronger resistance to common ailments
* Younger skin

Whatever variety you choose, cabbage soup diet will do wonders for your body. One doesn’t need to be a cooking expert to prepare a very nice bowl of cabbage soup. Here are some exciting recipes to aid you in your diet:

1. Original Cabbage Soup

- 1 head cabbage
- 6 medium onions
- 6 green onions
- 6 carrots
- 2 bell peppers
- 3 large tomatoes
- 5 stalks celery
- 4 oz uncooked brown rice
- Salt and freshly-ground black pepper

Slice the vegetables in small pieces. Put in a pot of cold water and bring to a boil. Let the mix simmer uncovered for around 10 minutes. Cover and adjust the heat to low. Let the soup simmer until the vegetables are soft enough. You can add the rice while the soup is simmering. Add salt and pepper to taste.

2. Refreshing Cabbage Soup

- 3 cups of chicken or beef broth
- 1 1/2 cups of green cabbage, finely shredded
- 1 tbsp of prepared mustard
- 1 tsp of sugar
- 2 cups of buttermilk
- 1 cucumber, finely diced
- 1 tbsp fresh dill, minced
- 2 tbsp fresh parsley

In a medium saucepan, heat the broth and add the cabbage. Let this simmer for around 10 minutes. Remove the pan from heat and mix in the mustard, dill, and sugar. Stir in the buttermilk and add the cucumber. Chill the soup for about 2.5 hours or depending on your refrigerator. Put some parsley to garnish the soup and enjoy the soup ice cold. A yummy soup on a hot summer day!

3.The Military Diet Cabbage Soup

- 1 large head of cabbage
- 1 large bunch of celery
- 2 bunches of green onion
- 1 large can of whole tomato
- 2 cans of chicken broth
- 3 large bell peppers
- Salt and pepper to taste

Military way is short and simple. Chop all the vegetables and add to a large pot of chicken broth. Add the whole tomatoes and cook with low fire for 15 minutes. Serve. Woohah!

4. Zucchini Cabbage Soup Recipe

- 1/2 medium head of cabbage, diced
- 3 small zucchini, diced
- 1 large clove of garlic, crushed and minced
- 1/4 tsp dried basil
- 1/2 tsp black pepper
- Salt to taste
- 12 ounces of V-8 vegetable juice
- 2 tbsp tomato paste
- 1 can French Onion Soup
- 1-2 cups chopped spinach
- 1/2 cup sliced carrots
- Dash of Worcestershire sauce

Mix all ingredients and cook with low heat for 10-15 minutes. Serve and enjoy!

5. Weight Watchers Cabbage Soup

- 1 large dark green cabbage
- 1 red, 1 green, 1 yellow pepper
- 1 head of celery
- 2 carrots
- 2 lbs of mushroom
- 3 big leeks
- Small bag spinach
- Big bag water cress
- Big bag rocket leaves
- 3 onions
- 1 can Weight Watchers chicken soup

Combine all the ingredients and bring to a boil. Upon boiling, decrease heat and let the soup cook for another 10 to 15 minutes.

It seems that no matter how many timesaving devices are invented, you are simply not able to add any more time to your busy schedule. Modern life is certainly a hectic thing, rushing from home to work, from work to extracurricular activities and then home again. All this rushing about leaves little time for the nicer things in life – like eating right. However, rather than setting for a burger joint or having yet another frozen diner, you might want to check out some quick diet recipes.

Why should you worry about diet recipes? If you are one of the millions of people struggling with weight gain, you will find that quick diet recipes allow you to eat healthy and eat fast. You do not need to let your busy schedule force you into failure with your diet program. Even if you are not struggling with your weight, eating a steady stream of mass produced fast food or what passes for a frozen dinner is certainly not healthy. You, too, can benefit from diet recipes, particularly if they’re fast to make.

What should you look for in such recipes? The first thing is simplicity. In order for a recipe to be fast, it cannot be overly complicated. Therefore, you should find quick diet recipes with the fewest preparation steps possible. Cooking time is another concern here. Minimal (or no) cooking time is required if you are going to be able to eat healthy and still stay on that schedule of yours. So, two of the requirements are simple prep and short cooking time.

However, diet recipes for those pressed for time should not neglect the healthy aspect. These recipes should give you appropriate portion control, as well as the ability to eliminate fat and extraneous calories from your diet. This helps ensure that you are able to lose weight and feel better, while still eating a tasty meal. Speaking of taste, make sure that the ingredients called for in quick diet recipes are fresh (or as close as you can get). This maximizes the flavor that you will enjoy, while ensuring that you are not ingesting anything harmful, such as preservatives. Minimally processed or unprocessed foods should be the focal point of these recipes.

Quick diet recipes can be enormous blessings. They can allow you and your family to eat healthy, even if you are on the go.

Raw food diet recipes are those that consist of only organically grown vegetables and fruits. A raw food diet has not been cooked at temperatures over 115 F degrees. This is critical because when foods are heated above 115 degrees F valuable enzymes and nutrients are destroyed. These nutrients are key to your body’s health. Because many people eat cooked vegetables as well as processed foods millions of people are dealing with bodily deficiencies often for years and even decades. Is it any wonder that millions of people are now diagnosed with cancer?

If you are interested in learning more about raw food diets then what better way than to learn from those who have experienced and studied the different facets of this diet for years. The way I recommend is to read books from qualified authors as these books are massive collections of knowledge and helpful tips. Here are some ideas to consider when you are trying to learn more about raw diet recipes:

Look for books that will give you tasty recipes. The success of your raw food diet recipes are dependent on your personal experience. Just because you are eating healthy is no reason to eat food that lacks taste. In order to assure your success you need to eat foods that you will like and look forward to eating on a regular basis. These books can also provide you with the types of foods to buy and a good description on what these foods can offer you. Start by making a list of the foods that you like and then work to find recipes that use those ingredients. Surf the Web or read magazines that deal with the topics of raw food diets. Many of these sources offer tips from nutritionists as well as information on which foods are important sources of nutrients. Many traditional recipes can be adapted into raw food diet recipes. By taking popular recipes and substituting cooked versions of vegetables or fruits with raw ones, you can create new and tasty recipes that will help to sustain your interests. It is not always possible to prepare your own food and you typically won’t find too many restaurants and fast food joints serving foods prepared this way. Use the internet to look for places nearby where you live that will have raw food recipes ready to be served to those on the go. When you search for raw food diet recipes, make sure not to become confused with vegetarian recipes. The recipes should be composed of uncooked organic ingredients. A true raw diet enthusiast is someone who eats at least 75-80% raw foods.

Changing the way you eat can be a great turning point in your life. You just need to make sure that you put in your research to generate the results that you want. By finding raw food diet recipes that are delicious tasting to you, you will give yourself an incentive to continue this diet for more than a month. This diet should become a lifestyle and it can when the right raw food preparation is used and you make sure to plan your meals accordingly.

If you are currently trying to lose weight in the shortest amount of time possible, then you have hopefully come to terms with the fact that you are going to have to change your eating habits. Fortunately though, there are diet food recipes that will blow you away. The foods that you can make will be so tasty that you will start to wonder if you did something wrong. However, food does not have to taste bad for it to be healthy, and amazingly good foods aren’t always bad for you.

Conventional diet wisdom says to lower the amount of fat and calories that you eat. Unfortunately though, that is partially wrong. You also have to deal with the fact that there are not very many good tasting foods that do not have calories and fat. You can try any recipe you want, it will still be disappointing and leave you unsatisfied. Instead, you need to focus on the high fat foods that actually help you to lose weight and lose inches off your waist. These are the kinds of foods that are high in the good fat and the right minerals.

The best part about these foods is that they taste delicious in just about any meal you want to make. Some of the foods that you should eat every day include things like avocados, nuts, cheese, and olive oil. Most diets would have you eliminate all those foods simply because they are high in fat. However, research has shown that people who eat these foods are a lot thinner on average than those that avoid them. They are also probably a lot happier because they get to enjoy great tasting meals and recipes, while other dieters try to make meals out of rice cakes and carrots.

The other thing that you need to remember is that moderation and portion control are the most important parts of any diet. You can literally eat any food you want, no matter how unhealthy it is, if you can enjoy a small portion of it. Instead of cutting things out, cut back on them, and you will not be as likely to crave them. You will feel a lot more satisfied, and you will notice the weight start to melt off. As for the diet food recipes, try to make use of cheeses, avocados, nuts, and oils, and you will see some amazing results.

Preparation time: 30 min. | Serves 2 persons

This Mushroom Rice Recipe is often called Mushroom Rice Pilaf as it is prepared in the same way as pilaf is cooked. You can prepare it either in beef broth or chicken broth, in this recipe chicken broth is used. This mushroom pilaf gives good taste only when fresh mushrooms are used instead of canned mushrooms but somehow if you are using canned mushroom then you don’t need to cook it before rice and you will have to add mushrooms and rice together. This mushroom rice is usually served with any curry like vegetable curry, chicken curry, etc but it can also be served with plain yogurt and mushroom soup.

Ingredients for Mushroom Rice Recipe:

2 tablespoon butter or margarine

2 tablespoon vegetable oil

1 cinnamon stick

2 cloves

2 bay leaves

1 black cardamom

1½ cup chopped onion

1½ cup fresh mushrooms (sliced)

¾ cup uncooked long grain rice (soaked in water for 30 min)

1½ cup chicken broth

1/8 teaspoon black pepper

Salt to taste

Cooking Instructions For Mushroom Rice Recipe:

1. Take a deep sauce pan or pot, heat butter and oil together in the pan and fry onions in it till become light golden in color.

2. When onion starts to turn into golden add cinnamon, cardamom, cloves and bay leaves and stir gently to cook for few seconds till pleasant roasting smell starts to come from the spices.

3. Then add mushrooms and cook for 5 min with half cup of water (if necessary) so that onion would not turn into dark brown in color.

4. When mushrooms become half done, add chicken broth and bring the mixture to boil over high heat.

5. After that add rice, salt and pepper and cook over high heat till water starts to absorb in the rice and rice come onto the surface.

6. Then reduce the flame to low, cover the lid of the pan and cook till rice become tender completely.

7. Serve the hot mushroom rice immediately with any curry either meat or vegetable, plain yogurt and fresh vegetable salad.

Note: This is one of the simplest recipe which can be prepare in short time and is also healthy specially for those who want to avoid meat from their diet as mushroom is the best substitute for meat. So mushroom diet is best for vegetarians to compensate proteins in their diet.

Have you tried losing weight again and again, only to fail because your diet isn’t about you or your needs?

The REAL Problem With Diets…

There are three HUGE problems with all diets:

1. They are complicated to organize, especially if you’re preparing “ordinary” food for other family members.

2. After a while, they become bone-crunchingly boring.

3. After a while, they stop working.

There’s no denying that where dieting and weight loss is concerned, there have been enormous improvements innovation-wise – many diets now have accompanying recipe books which mix things up a little, give you options and ideas for eating, but at some point, you always run out of recipes, so you’re back to eating the same thing, several times a week. You also often have the mill-stone of endless calorie counting, so that every morsel of food that passes your lips becomes an enemy which you have to resist.

As if that wasn’t bad enough, after a while all your effort and sacrifice stops paying off as your body stops shedding the weight you’re starving yourself to get rid of. What has happened here is that your body has plateaued – having originally been shocked by diet rations into using fat stores, catches up with what’s happening and goes into survival mode, and uses energy stored in the muscle, rather than fat. To start losing weight again, you need to trick your body out of this…but you can’t because your diet isn’t designed to adjust to your changing needs, and you don’t know enough to alter it.

It some point, it all just gets too hard. It’s no wonder you finally throw in the towel and go back to guilty, but enjoyable over-eating!

How To Lose Weight Successfully

To lose and continue to lose weight correctly you need to do several things

Build diet plans meals around nutrient ration percentages (i.e carbohydrate, fat, protein) that work best for you and your metabolism. Vary those diet meals plans sufficiently enough to keep your palate interested in the food its being offered, so that it is not tempted to “stray”. Adjust your food intake to cope with the demands your body is likely to make of it with reference to your gender, age, weight, height and daily exercise. Alter your diet meals plans so that they reflect your reduced calorific needs as your body loses weight. Track your body fat to lean body mass ratio to be sure it’s FAT and not MUSCLE you’re losing. As you can see from the above list, successful dieting takes a little more effort than simply eating less. Have you ever noticed how people who have successfully lost significant amounts of weight come across as virtual dieting experts? They can tell you the calorific value of a sliver of cheese, the salt content of a slice of bread and what happens to them if they don’t get their Recommended Daily Allowance of Vitamin C. Chances are after 12 weeks on a diet, they probably know their bodies better than their dietician!

How Do You Solve The Problem Of Cookie Cutter Diet Meals Plans?

If you really don’t relish the idea of gaining an honorary Ph.D in nutrition in order to shift your excess baggage, what options do you have?

Well, you could start over with a fresh diet, which is a great strategy… until you hit the next wall. You could experiment, trying this food and that, but it’s very hit-and-miss – the chances are you’ll end up either regaining some of your hard-lost weight, or feeling unwell because you’re under-nourished. Of course, you could work around the problem by consulting a dietician on a regular basis, but at $100 for ONE meal plan, that’s a very expensive diet.

Push-Button Meal Planning

What if I told you there was a simple way to achieve all the tasks necessary to keep losing weight healthily WITHOUT having to spend a fortune consulting professionals?

Chris Mohr, PhD and Jason Hunter are a couple of registered dieticians who have taken the unusual step of developing a software program designed to carry out all these tasks. There are already a number of programs on the market, but they are designed exclusively for qualified sports and nutrition personnel, and their pricing and functionality reflect this. The Mohr/Hunter program is different because it was developed with the ordinary home user in mind.

What would you give for a system that allowed you to:

Choose from 13,339 food options to design unlimited diet meals plans for yourself within minutes. Build meal plans around any dietary system, branded food or supplement. Choose your own nutrient ratio percentages. Pinpoint your exact calorie requirements by entering your specific personal data (height, weight, gender, etc) and choosing from 94 different exercise categories. Put calorie counting on auto-pilot. as your needs and preferences change. Track your bodyfat levels. Customize the program to your own goals, including maintenance and weight gain where needed.

No more guesswork, calorie counting or cookie cutter meal plans that you eat over and over. Instead, you can build a unlimited stream of meals that you actually enjoy, look forward to AND will ensure that you continue to lose weight on, because they have been designed exclusively for you and your body!

Once the stress and boredom has been taken out of your diet, it’s far easier to get on with the real work – achieving your optimum weight goals.

This article assumes that you are already familiar with the Paleo diet and now want to adopt it for yourself. The “Paleo diet” has an obscure sounding name and lots of seemingly bizarre rules: no bread or beans? Despite the list of dos and don’ts, the theory is the easy part, the doing it is the hard part.

Eat only what the earliest humans ate.

It’s that simple. What isn’t so simple is keeping your commitment. If you’re like me, or most humans really, goal setting easy. How many New Year’s Resolutions have you made? How many have you fulfilled? So before you jump into the Paleo diet only to abandon it a few days in, set yourself up for success.

Make a Paleo diet meal plan

My least favorite part about adopting a new healthy eating regiment is that invariably the cookbooks will list out recipes which require ingredients I don’t have. Since you can’t buy 1 tablespoon of paprica, I end up buying a whole bottle… and more than I need of countless other ingredients. Meal plans are tedious, boring, and rigid. “I’ll just go with the flow,” I tell myself. The problem is that going with the flow requires a mastery which I do not yet posses. I need a Paleo diet meal plan because if I don’t have one, I’ll end up eating unseasoned chicken breast and apples for every meal of every day. That is not sustainable.

You can make a plan yourself or find one online but you need a plan. A goal without a plan is only a fantasy. Map out what you’ll eat for the next 1 – 4 weeks. You don’t need an exact meal by meal “I have to eat this Tuesday for lunch” but you should have enough meals to get you through. You should also make sure you have enough breakfasts, enough lunches, enough dinners, and enough snacks. Never underestimate snacking. If you don’t plan for snacks, you’ll either ditch your Paleo diet meal plan immediately and opt for a non-Paleo snack or you’ll be so hungry when meal time comes around that you don’t stick to the Paleo diet meal plan. You don’t want that. Include a variety of foods in case you’re just not in the mood for something and make sure you, at least in the beginning, stick with what you know. If you can’t prepare, or don’t really like, the food you’re eating, you won’t stick to your Paleo diet meal plan.

Evolve: if humans did it, so can you.

Start with foods you know and like but don’t stay there. Gradually introduce new foods into your Paleo diet meal plan over time. Your first week should be only foods you know and love. Your second week, try to eat something new once per day. After that, try to incorporate something new and unusual into every meal. A key component to the Paleo diet is variety. Hunter-Gatherers didn’t have the luxury of a grocery store, or even a Paleo diet meal plan; they ate what was available. You need to intentionally branch out in the beginning because we have been conditioned to only eat certain types of food (cereal, bacon, eggs, and toast for breakfast; a turkey sandwich for lunch, pasta or casserole for dinner).

Ultimately, a written meal plan and specific commitment are crucial for your success in converting to a Paleo diet. Hey, if humans could do it before the invention of indoor plumbing, I think you can handle it too.

Contemplating starting a raw food diet? Then gathering together raw food diet recipes will be an essential part of the planning and more vital than you may think. Certainly, prior to beginning searching for these recipe types, it would be a good idea for you to have some knowledge about consuming only raw food.

The raw food diet recipes that you decide on should offer dietary stability. Additionally, you should try to build up a bank of recipes to give you a wider food choice. You may be lucky to already have the awareness about raw eating and the relative advantages.

You might be anxious to proceed with this adjustment in your diet and believe you can go ahead by yourself. A lot of people proceed and consume their own choices of raw eating. Normally people limit their choice to eating mostly the same vegetables and fruits time and again following some raw food diet recipes.

Logically, the most convenient common vegetables to consume are celery and carrots. They are a good choice. Only you can’t be sustained on only carrots and celery. We all require a mixture to keep healthy.

When you begin to comprehend the whole purpose for eating a raw diet, then the need for raw food diet recipes will be an essential element. This diet could be a completely new way of life.

The majority of us like food that has been processed and refined and which contain a large amount of sugar and fat. On that subject, we have to consider the quantity of animal fat we eat which is due to our consumption of too much meat.

Our contemporary Western diet can have disturbing consequences with so many people affected by obesity and related illnesses.

You can deploy this new eating regime by utilizing raw food diet recipes which are specifically intended to promote good health. It will only take you a short period of time before you will appreciate tasting these more natural foods. These recipes will give you an insight into the right combination of flavours. It’s not just the taste, but about the good effect the right food has in your health. These raw diet recipes can be the start you need to make to improve your well being.

I love food – sorry, that should be LOVE food just so long as it tastes good!

So when I looked at the list of banned foods on my Candida diet I got in a bit of a flap. My apprehension didn’t ease when I saw examples of Candida diet recipes as I could see my time and money being whittled away on fancy ingredients and difficult cooking methods.

(I’m also not much of a cook so it would be fair to say that I was a bit worried about how they would taste if I got it wrong!)

Suddenly my usual method of throwing together a large lasagna or putting on a big roast complete with huge amounts of starchy vegetables was thrown out the window.

I actually found that hunting down Candida diet recipes was really easy, but finding ones that were easy enough to hold my attention and that were relevant to stage one – you know – the stage where pretty much everything is banned – was really difficult.

The best that most Candida diet recipes could do were elaborate pumpkin soups, leek and broccoli casserole or celery and cottage cheese snacks.

So I had a look at what we were allowed and put together a really simple eating plan – make it plain, but vary the flavor with each serving. Once you get to know your flavors it is amazing how much taste variety you can have and sugar, what sugar?

Candida Diet Recipes for Breakfast

Either scrambled eggs (made with water instead of milk) to vary the taste try adding chopped parsley or peppers to the mix. Or, Rolled oat porridge made with water and topped with natural yogurt and cinnamon. If you want to be a bit daring, add some grated apple and/or berries to the mix.

Candida Diet Recipes for Lunch/Dinner

These Candida diet recipes are interchangeable; make a big batch of both and keep them in the fridge. What you don’t have for lunch have for dinner and visa verse.

Salad

One of the easiest and quickest Candida diet recipes.

Just tear up a lettuce, slice up an avocado, cut up a couple of peppers and a cucumber and throw them all together. Each time you serve them up vary the flavor by adding a different meat to the mix and seasoning accordingly. For example; when I have a chicken salad, I like to top the salad with cottage cheese and drizzle lemon juice over the lot. For tuna I usually just use lemon juice and for lamb I do a yogurt dressing.

Stir Fry

Stir fry your broccoli, cauliflower, onion and celery as normal, throw in some crushed garlic and ginger and add one or two types of shredded leafy greens – like spinach, bok choy, silver beet or cabbage. As with the salad, change seasonings depending on the meat that you add, or have it without meat – yum!

Candida Diet Recipes for Dessert

Desserts are super hard during stage one – so if you absolutely must have dessert, but don’t want to go to a lot of effort and expense, you are really limited to;

Natural unsweetened yogurt with;

cinnamon or allspice; berries; uncooked rolled oats or other soft whole grains.

A super simple dessert idea is to

Place a handful of rolled oats, a handful of amaranth, a couple of pinches of cinnamon and a couple of pinches of allspice into a bag and shake until blended. Sprinkle this over your yogurt and berries. For an extra special sneaky treat you can also add a couple of finger-fulls of dried berries.

Candida Diet Recipes for Snacks

Grab a large rice wafer and top with your choice of;

Cottage cheese and cinnamon or chives Tuna Hummus

(If you can find or make bread that meets all the rules for stage one, then these toppings are also absolutely divine on toast!)

Other snack ideas;

Use hummus, cottage cheese and yogurt as dips for small rice crackers and raw vegetables. Keep boiled eggs in the fridge and grab one when hunger hits. A handful of nuts and seeds mixed together will do wonders for any nagging hunger pangs or munchies.