Abs Diet Recipe Smoothie

This is a new smoothie, with an Abs Diet and Zone Diet compatible recipe. Enjoy…

• 4 oz Naked brand pomegranate/acai juice
• 2 oz frozen mangos
• 2 oz frozen blueberries
• 2 oz frozen strawberries
• 3 Tbs almond butter
• 2 scoops protein powder (I like EAS Advant Edge)
• 4 oz nonfat milk

1. Add the juice and milk to the blender first
2. Then add the fruit, protein powder and almond butter
3. Blend it up
4. Drink it up!

Some people are turned off by the almond butter, but I think that it adds a nice subtle butty taste that goes really nice with the juice.

52 g protein (25%)
92 g carbs (44%)
31 g fat (30%)

beef stew

2 1/2 pounds top sirloin, trim off all visible fat, cut into 1 1/2 inch chunks
1/3 cup tomato paste
3 T balsamic vinegar
2 T olive oil
2 T oat flour
2 medium onions, cut into 1 1/2 inch chunks
5 medium sweet potatoes, cut into 1 1/2 inch chunks
1 pound carrots, cut into 1 1/2 inch chunks
1 cup red wine
6 cloves garlic
2 bay leaves
1 t cracked black pepper
1 t salt

Crock Pot Version:
Add ingredients to crock pot in this order: olive oil, beef, tomato paste, vinegar. Sprinkle flour all over the top, then add the veggies, garlic, bay leaves and wine. Cook on high for about 5 hours, or low for about 8. If you’re not cooking it overnight, then give it a big stir once or twice during cooking. If you are cooking overnoght, don’t worry about it.

Oven Version:
Heat oven to 350. Use a dutch oven or saute pan with a lid. Over high heat, add the olive oil, beef, and a pinch of the salt and pepper. Stir beef continuously until browned (about 5 minutes). Add all other ingredients, along with 3 cups of water or stock. Stir and bring to boil. Put on the lid, and transfer to the oven. Cook until the meat is tender, about 2 1/2 hours.

Serves 10 @ 330 calories
10 g fat (28%)
30 g carbs (41%)
23 g protein (31%)

image credit: flikr user thebittenword

• 4 eggs
• 3/4 cup cooked chopped spinach (1 pkg. of frozen spinach)
• 1/4 cup chopped fresh parsley or cilantro
• 1/4 tsp. sea salt
• 1/2 tsp. chopped garlic
• 1 tbs. margarine
• 4 chopped green onions
• 1 tbs. chopped hazelnuts, walnuts or sesame seeds

 

Beat eggs. Combine with spinach (make sure it’s well squeezed first!), parsley or cilantro, garlic and sea salt. Sauté the green onions in a medium oven proof frying pan, using the margarine. When the onions are slightly wilted, add the egg mix. Cook over a high heat until the egg starts to set up, shaking constantly to prevent burning. Finish under a broiler for several minutes. Top with the chopped nuts. Makes 2 servings.

Cal 263

Carb 10g 15%

Pro 18g 28%

Fat 18g 57%

Breakfast #1: Served with 1 cup hash browns, 2 slices turkey bacon and a 12 oz. glass of skim milk:

Blocks 5

Cal 570

Carb 50 39%

Pro 39 30%

Fat 20 31%

Breakfast #2: Served with a glass of tomato drink and a 12 oz. glass of skim milk:

Blocks 5

Cal 530

Carb 50 41%

Pro 34 28%

Fat 18 30%

Š

2 cans black beans (drained)�
12 oz. ground turkey
1 onion
1 tbs. vegetable oil
2 cloves garlic, crushed
2 cans beef stock
1 small can tomato paste
1 tbs. thyme
1 tbs. basil
1 tbs. parsley
1 bay leaf
1 avocado

Saute the ground beef in a nonstick skillet. Chop the onion. When the beef is done, remove it, drain the pan, and sauté the onion and garlic in the vegetable oil until the onion is translucent. Combine all ingredients in a medium saucepan. Stir well to help blend the tomato paste. Simmer for 20 minutes, remove the bay leaf, garnish with slices of avocado, and serve. Serves 4.

3 cups cooked spinach spaghetti
4 eggs
1 cup broccoli florets
4 tbs. Parmesan cheese
1 1/2 oz. protein powder
2 tbs. fresh chopped parsley
2 tbs. fresh chopped basil
1 tbs. butter
1 tsp. freshly ground pepper
pinch salt

Boil the pasta and steam the broccoli. Place the cooked, drained spaghetti in a bowl. Mix in the broccoli, parsley, basil, salt, pepper, protein powder and butter. When the butter is melted, stir in the cheese. While the mixture cools, stir occasionally. Beat the eggs, then add to the pasta. Spray a nonstick skillet with cooking spray, stir the spaghetti once more, then pour mixture into the skillet. Cook over medium-high heat. When the egg starts to firm up, flip the omelet. Serves 4 

Blocks 3�

Calories 310

Carb 27 38%

Protein 23 33%

Fat 10 29%

1 1/2 lb. chicken breasts
2 large green peppers
2 cups onion
2 cups carrots
1 cup tomatoes
1 1/2 cups corn kernels
1/2 cup green chiles
1 qt. water
1/3 cup chicken broth
1 1/2 cups wheat flour
5 tbs. butter
6 cups milk
2 tbs. garlic powder
1 tsp. white pepper
1 tsp. black pepper
1 tbs. cumin
1 tbs. Cajun spices
1 tsp. cayenne pepper
1 tbs. seasoned salt
2 tbs. onion powder
5 tbs. chili powder

Start by broiling the chicken. When cooked, shred or dice it, and place in a large stock pot. Dice the peppers, onions, carrots and tomatoes, and add to the pot. Add in all remaining ingredients except for the butter, flour and milk. Bring to a boil, then let it simmer on a low burner.