4 ea chicken breast half, without skin - grilled
and shredded
4 ea chicken thighs, no skin - grilled and
shredded
1 can water chestnuts, canned - sliced
1 cup bean sprouts - washed and dried
2 ea green onions - chopped
1 can bamboo shoots - sliced
1/4 cup red pepper - seeded and chopped
1 cup snow pea pod, fresh - washed and dried
2 heads lettuce, iceberg - washed, dried, and shredded
Dressing 1 Tbsp fresh ginger - grated
1/4 cup light soy sauce
2 Tbsp sesame oil
1 pkg sugar substitute or 1/2 tsp raw brown sugar
1/4 cup red wine vinegar
Garnish
1/2 cup peanuts - chopped
• Combine ingredients 1 - 9 in a large salad bowl
and refrigerate.
• Mix dressing ingredients and toss in salad.
• Garnish with chopped peanuts and serve.
Serving Ideas : May remove the chicken for a vegetarian meal.
Meatballs
• Combine all ingredients in a large mixing bowl, or in a table top mixer using the dough hook attachment.
• Mix well.
• Divide mixture into eight different parts.
• Roll into balls. Brown in sauce pot before heating marinara and braise in sauce.
Pasta
• Bring 4-6 quarts water to boil and add cold pasta.
• Cook 5-6 minutes until pasta is tender, but not soft.
• Drain immediately, add oil, and toss.
Sauce
• Heat oil in skillet.
• Brown onion and garlic.
• Add marinara souce and simmer 15 minutes to
heat through.
• Spoon sauce over meatballs and spaghetti.
• Garnish with parmesan cheese.
2 tsp olive oil
1 clove garlic - minced
1 cup onion - chopped
1 1/2 lbs turkey breakfast sausage
15 oz Walden Farms Marinara Sauce To taste white pepper
2 Tbsp low carb maple syrup
2 Tbsp red wine vinegar
1 Tbsp ginger - peeled and chopped
8 large cabbage leaves
cooking spray
• Heat oil in skillet.
• Add garlic, onion, and ginger until aromatic.
• Add sausage and sauté until cooked through.
• Put aside to cool.
• In a sauce pan, heat marinara sauce.
• Add pepper, low carb maple syrup, and red wine
vinegar. Cool.
• Divide cooked sausage into 8 portions.
• Place each sausage portion into a cabbage leaf and roll closed. (May use a toothpick to seal if necessary)
• Place each into a sprayed casserole dish.
• Cover with Marinara Sauce.
• Bake at 325 degrees until heated through. 25-30 minutes.
4 ea medium tomatoes, red ripe – 15 slices
4 oz mozzarella fresh, whole milk – 4 slices
2 Tbsp extra-virgin olive oil
1 1/2 tsp basil leaf – chopped
3/4 tsp minced garlic pinch crushed red pepper
8 red onion slices – very thin
15 fresh basil leaves
15 fresh mint leaves ground black pepper balsamic vinegar
1/4 cup parmesan cheese – grated
12 kalamata olives
• Use tomatoes held at room temperature until fully ripe.
• Cut the ends off each tomato; save for another use.
• From the tomato centers cut fifteen 1/4-inch thick slices; set aside.
• In a cup combine oil, basil, garlic and red pepper.
• Using a pastry brush lightly brush half of the mixture over tomato slices.
• Lightly sprinkle with parmesan cheese.
• Broil about 2 inches from heat until golden, 30 seconds to 1 minute; turn slices.
• Brush with remaining olive oil mixture, sprinkle remaining cheese and broil until golden, 30 seconds to 1 minute.
• On a plate layer 1 tomato slice, 1 mozzarella slice,1 basil leaf, 1 onion slice, 1 mint leaf, 1 tomato slice, and sprinkle lightly with black pepper.
• Just before serving drizzle each Napoleon with 1/4 to 1/2 tsp Balsamic Vinegar and flax seed oil. Garnish plate with Kalamata olives.
Serving Ideas: This makes an excellent main course.
2 ea 7 oz salmon fillets
1Tbs canola oil
1 Tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp oregano
2 tsp salt and pepper
3 Tbsp tartar sauce
2 ea lime wedges
• Heat grill
• On a cookie sheet pour canola oil onto sheet add all herbs and spices.
• Dredge salmon in mixture on cookie sheet and grill.
• When salmon is cooked to the desired doneness - plate garnish with a dollop of tartar sauce and lime wedge.
In 1889, a Neapolitan chef paid tribute to Margherita, wife of King Umberto I, and first queen of Italy, by designing and naming a pizza for her. The classic rendition - crowned with red tomatoes, white Mozzarella and green basil - salutes the Italian flag.
Fannie Farmer (1857-1915) enrolled in the Boston Cooking School at the age of 30. She was obsessed with accurate measurements and waged a campaign to eliminate measurements such as “wine glass” of liquid or a “handful” of flour.
Zinc is found in organ and muscle meats, whole grain breads and cereals, oysters, peanuts and legumes. Zinc enhances healing and is an important trace mineral for health.
To squeeze out excess liquid from grated vegetables: spread the grated (or shredded) vegetables on a clean dishtowel, roll up the towel lengthwise, and squeeze the liquid by twisting the ends of the towel.
The best Cheddar cheeses are made with raw milk and aged for several months. Raw milk can only be used in the US when the cheese is aged for at least 60 days. True English Cheddar is rarely seen in the US because of import restrictions.
Good kitchen scissors are useful for cutting the rinds from bacon and chopping herbs
Milk chocolate isn’t actually made with milk. Milk solids are added to chocolate liquor, cocoa butter and sugar. This is what gives it its distinctive sweet, mild chocolate flavor.
Saccharin is the oldest artificial sugar substitute and has been used for nearly a century. Saccharin is a petroleum derivative, has no calories and tastes 300 times sweeter than sugar.
*These statements have not been approved by the FDA. The Enzyme Diet is not intended to diagnose, treat, cure, or prevent any disease. Before beginning any exercise program, including the program described on this site, check with your physician to see if you have any condition that might be aggravated by losing weight or exercising strenuously. Published weight loss results may not be representative of all participants in The Enzyme Diet program. Your results may vary. The Enzyme Diet Super Food Shakes and Lipo-Chromizyme may best promote weight loss when combined with the healthy eating plans and exercise programs of The Enzyme Diet.
