One of the latest trends in dieting is the abs diet, based on a book by David Zinczenko, who edits Men's Health fitness magazine. The diet plan is based on eating at least five small meals per day, focusing on lean protein and carbs that are high in fiber. There are twelve power foods, including almonds, beans, spinach, dairy, instant oatmeal, eggs, turkey, peanut butter, olive oil, whole grains, extra protein powder and raspberries. Take the first letter from each of those foods, and you have "Abs Diet Power."
Beef Stew
Add 1-1/2 pound of lean beef cut into cubes, 1/4 cup of tomato paste, 2 tbsp. of balsamic vinegar and 2 tbsp. olive oil. Put in the crock pot. Sprinkle 1 tbsp. of oat flour on top. Then add 1 large onion cubed, 3 sweet potatoes cubed, 1/2 pound of sliced carrots, 1/2 cup of red wine, 3 cloves of garlic, 2 bay leaves, black pepper and salt to taste in the crock pot. Cook on high for 5 or medium for 6 hours. Stir it a couple of times while cooking.
Seasoned Chicken
Place a pound of boneless, skinless chicken breasts in a nonstick skillet. Pour a can of diet cola over the chicken then pour about a cup of low-carb ketchup over that. Cook on medium high heat and bring the liquid to a boil. Turn the chicken. Reduce the heat to low and cook for 30 to 45 minutes. Remove the cover and cook on medium-high until the sauce thickens.
Pasta Salad---Italian Style
Cook 2 cups of whole grain pasta without salt. Drain and cool. In a separate bowl, mix 1 cup of diced tomatoes, 1 cup of cucumber slices, 1 cup of low-cal Italian dressing and grated or shredded parmesan cheese to taste. After the pasta has cooled, add it to the mixture and stir.
Chicken Rolls
Place a large whole grain tortilla on a flat surface. Sprinkle 1/2 cup of diced, cooked chicken on the top. Add 2 tbsp. each of diced onions and crumbled feta cheese over that. Add 1/2 cup of chopped romaine or dark leave lettuce. Roll tightly. Place the entire roll on a nonstick skillet and cook for approximately 2 minutes per side.
Spinach and Feta Omelet
Whip two large eggs and pour into a nonstick skillet. Cook on low heat until edges are firm. Cover the top with fresh spinach leaves then cover the skillet and cook for approximately 2 minutes, until spinach is tender. Sprinkle 3 tbsp. feta cheese over the spinach. Using a spatula, carefully fold the egg in half. Replace the lid and cook for another minute and a half.
0 Comments