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THE DIET SOLUTION FOR YOU

Stop Dieting.........

Start Eating.........

and Start Living ........ And Open this

Raw Foods, Green Foods, Super Foods…what is really Best?

There are truly so many different nutritional products on the market today touting “miracles and fast weight loss”, I can understand why so many people are confused and have wasted tons of money on worthless products and supplements.

I filmed the following video to clear up any confusion and answer any questions you may have about a lot of different nutritional products that are out on the market today…especially all of these “Greens Drinks” that are touted as Super Foods. Are these Greens Drinks really better than real foods?



And, as always, I’ll tell you exactly what I do for myself and my family when it comes to ensuring that we are covering all of our nutritional bases each day.

The Truth about CORN

There’s nothing like a good piece of corn on the cob at your summer barbeque or your buttered popcorn to go along with your favorite movie, right? Or wrong?

This question seems to be coming up more and more often…

Isabel, are corn and foods made from corn allowable on The DSP?

Well, the answer is yes, BUT there are a few details you need to know first (you didn’t think I was just going to leave it at that, did you?)  You can cook and eat all these recipes...as no worry

The Diet That Works, Great Lessons from Caveman

What is one thing cavemen knew much better than we know now? How to survive in the wild? Yes. But more importantly, they knew how to survive in the healthiest way possible. There were no diet programs in those days nor were there shelves full of diet books. What cavemen knew instinctively was exactly what the best diet that works for them.

The Real Truth behind Organic Foods

Many people are unaware of what organic food really is. It seems that everywhere we go now, someone is promoting something that is “organic”. Are these foods worth your time and money?

The Truth About Cholesterol

I am going to let you in on something shocking. Cholesterol is not the major culprit in heart disease. I know this may be hard to believe after all we have heard about the dangers of high cholesterol from our doctors, and the media. But the truth is, it is not the cholesterol levels themselves or the cholesterol containing foods that are the culprits in heart disease, it is those foods and any other thing that causes inflammation in your body that is the major cause of heart disease (as well as diabetes and high blood pressure).

Watching TV can make you Fat

Watching TV can definitely make anyone fat. No, not just because it is a sedentary activity, but because the information most commercials are giving is extremely misleading and really confusing, to say the least

What Supplement is Right for You?

You know if I had a nickel for every time somebody asked me “Isabel, what supplements should I be taking?”, I swear, I’d be rich (and lying on the beach in Bermuda right now…or the Bahamas…I’m not picky.)

To juice or NOT to juice…that is the question.

I’m pretty used to people coming to my home and saying “Wow, this place is so super healthy. I can’t believe it.” As you may or may not know, it does take quite a few people to keep the Diet Solution Program running. I had a bit of a “retreat” at my house where I invited 3 of our employees to come and work from my house and spend some time together. Whenever entertaining guests, I always try and be the “hostess with the mostess” and in my best Martha Stewart impression I asked “Can I get anyone anything? Some food or a drink?”

Warm Quinoa Salad

Courtesy of GroupRecipes.com

Ingredients
* 1 cup of quinoa, rinsed
* 2 cups of water or stock
* 1 medium onion, chopped
* 3 cloves garlic, chopped
* 1/4 cup chopped fresh basil
* 1/4 cup chopped fresh coriander (cilantro)
* 1 tomato, seeds and excess pulp removed, chopped
* 1 can adzuki beans, rinsed well
* 4 TBS lemon juice
* 3 TBS olive oil
* 3 cups shredded romaine lettuce
* 1 avocado, cubed
* 1 TBS chopped pumpkin seeds
* Unrefined sea salt and pepper, to taste

Directions
Combine rinsed quinoa, water, onion, garlic, and a little salt in medium saucepan and turn heat to high. Bring to a boil, cover, lower the heat to low, and simmer gently for about 15 minutes. Fluff with fork and transfer to a bowl. Add chopped herbs, tomato, rinsed adzuki beans, 2 TBS lemon juice, 1 TBS olive oil, salt and pepper.

Toss romaine and avocado in rest of lemon juice and 2 TBS olive oil. Season with salt and cracked black pepper. Serve quinoa on bed of salad greens. Sprinkle with chopped pumpkin seeds.

“Cocoa-Nut” Bananas

Courtesy of Eating Well

Ingredients
*4 teaspoons of organic cocoa powder
*4 teaspoons of toasted, unsweetened coconut
*2 small bananas, sliced on the bias

Directions
Place cocoa and coconut on separate plates. Roll each banana slice in the cocoa, and shake off the excess. Then, dip banana in the coconut.

Fruit Pizza

This is a great snack idea from two of our DSP members!

Ingredients

Crust
* 1 3/4 cups raw almonds (or 1 1/4 cups almond meal)
* 1 TBSP Coconut Oil
* 5 fresh dates pitted
* pinch of nutmeg
* 2 tsp of cinnamon
* pinch of sea salt
* 1 TBSP raw honey (you might need a little more to form dough)

Filling
* 16 oz of Greek Yogurt
* 1/4 cup Steviva Blend or Steviva to taste
* Strawberries
* Blueberries
* Raspberries

Directions

1. Finely chop the nuts in a food processor (skip this step if using almond meal).
2. Add the oil, pitted dates, and the spices. Run all this through the food processor with the chopped nuts until it’s crumbs.
3. Transfer mixture to a mixing bowl, add honey, and mix to form a dough ball. Add more honey if needed.
4. Spread the dough into the bottom of a 9-inch pie pan, greased with coconut oil. Bake at 350 degrees for about 10-12 minutes, until the edges are just beginning to brown.
5. For filling, mix Greek yogurt with Steviva blend and spread into a cool shell. Add your fruit in a pattern and place on top of yogurt. Chill and serve.

*Serves 8.

Zucchini Hummus

Here’s an easy way to get more vegetables into snack time! Serve with vegetable sticks for dipping.

Ingredients

* 1 (15-ounce) can chickpeas, drained and rinsed
* 1 cup coarsely chopped zucchini
* 1 garlic clove, chopped
* 1/3 cup chopped fresh parsley
* 1/4 cup chopped fresh basil
* 1/2 teaspoon sea salt
* freshly ground black pepper
* 1/4 cup extra-virgin olive oil
* 1 teaspoon fresh lemon juice

Directions

Combine all the ingredients in a food processor and pulse until desired consistency is reached.

* Serves four.

Courtesy of The Gastrokid Cookbook by Hugh Garvey and Matthew Yeomans.

Healthy Buffalo Meatloaf

Ingredients
1 pound grass-fed ground buffalo
1/3 cup gluten free bread crumbs (they are made from rice and I found them at the health food store)
1/3 cup organic ketchup (yes, this adds in some sugar so be careful if you are very sensitive to sugar)
1/2 red onion finely chopped
lots of the following spices: dried parsley, oregano, basil, and garlic powder (I know “lots” is not a measurement but I’m not sure how much I put in there but I do know it was a good amount of each.)
Celtic Sea Salt and black pepper
1 organic egg

Directions
1. Preheat oven to 350 degrees.
2. Grease an 8 ½ x 4 ½ inch loaf baking pan with organic, unrefined coconut oil.
3. In a mixing bowl, mix all the above ingredients together.
4. Place the mixture into the prepared loaf pan and shape into a loaf.
5. Bake in the preheated oven for 45 minutes or until done. Allow to stand 5 minutes before slicing.

Baked Buffalo Wings

This bar favorite is usually deep fried in batter and loaded with blue cheese dressing. Give this alternative a try for a healthier spin!

Ingredients
1 lb chicken wings (preferably without skin)
1 tablespoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon Celtic Sea Salt
1/2 cup hot sauce
1 tablespoon butter

Directions
1. Fill a large pot half way with water and then add the first 4 ingredients.
2. Bring water mixture and wings to a boil and then boil for 15 minutes.
3. Transfer wings to an oven safe container coated with butter.
4. Bake wings on “Broil” for 15 minutes on each side. (For crispier wings, cook longer on each side, maybe 20 minutes per side).
5. While waiting for wings, combine the hot sauce and butter in a small pot and cook over low flame until melted.
6. When wings are done, shake ‘em up with the sauce and enjoy!

Almond Crusted Chicken

The almonds turn this otherwise ordinary chicken dish into a crunchy, nutritious meal that packs a healthy dose of vitamin E and fiber.

Ingredients
1 egg white
3 teaspoons water
6 ounces boneless, skinless chicken breast, pounded thin
1/4 cup sliced almonds, coarsely chopped
Celtic Sea Salt and pepper to taste

Directions
1. Whisk egg white, water, salt, and pepper in small bowl. Dip the chicken breast into the egg mixture and dredge in almonds.
2. Heat a skillet over medium heat and lightly coat with unrefined coconut oil.
3. Sautee chicken on one side over medium heat for 3 minutes. Turn and cook for an additional 3 to 4 minutes, until cooked through.

Spaghetti Squash & Sauce
Ingredients
1 spaghetti squash (4-5 pounds)
1 onion, chopped
1 clove garlic, minced
6 plum tomatoes, chopped
½ cup crushed tomato
2 tablespoons tomato paste
½ cup fresh basil leaves, finely chopped

Directions
1. Preheat the oven to 375 degrees. Wrap the whole squash in foil. Place it on a baking sheet and bake for 1 to 2 hours, until tender when pierced with a fork, turning the squash over halfway through cooking. Set aside to cool.
2. Heat a medium nonstick skillet over medium heat. (You can use butter to aid in the cooking.) Add the onions and garlic and cook for 2 to 3 minutes, until softened. Add the plum tomatoes, crushed tomatoes, tomato paste, and basil. Simmer gently for 15 minutes. Set aside.
3. Make the turkey meatballs (see below). Pour the tomato sauce that you set aside previously over the meatballs in the baking dish. Cook for 10 more minutes.
4. Cut the cooked spaghetti squash in half. Remove and discard the seeds. Scoop out 3 cups of squash from the shell. (Reserve the remaining squash for future use). Arrange the squash on a serving platter and top with the meatball-marinara sauce mixture.

Turkey Meatballs
Ingredients
1 lb ground turkey
1 egg, beaten
½ cup sprouted grain bread crumbs
1 tablespoon worcestershire sauce
1-2 cloves garlic (depending on how much you like garlic)
1 teaspoon onion powder
½ teaspoon red pepper flakes
1 teaspoon salt

Directions
1. Preheat oven to 375 degrees.
2. Mix all ingredients together in bowl, roll into balls.
3. Place in baking dish.
4. Bake for 15 minutes, or until cooked through.

Stuffed Peppers

*Courtesy of Elana, a DSP member

Ingredients
6-8 sweet bell peppers (green, orange, red or yellow)
2 (4 oz.) cans diced green chiles
1 pound ground turkey
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon Celtic Sea Salt

Directions
1. In a medium sized bowl, mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt.
2. Cut the tops off of the peppers and set aside.
3. Place peppers in an 11 by 7 inch baking dish.
4. Stuff the peppers with the turkey mixture; place tops on peppers to close.
5. Bake at 350° for 1 hour.

Almond Crusted Salmon with Caramelized Onions and Basil

Almond meal, made from ground raw almonds, forms the nutty topping on this baked salmon with slowly caramelized sweet onions and fresh basil spooned over the top. Serve this dish as a main course along with roasted or mashed sweet potatoes, steamed vegetables and a green salad.

Ingredients

· 1 tablespoon butter

· 1 teaspoon coconut oil

· 1 sweet onion, thinly sliced

· Sea salt and pepper to taste

· 1/2 to 1 teaspoon lime juice

· 1/2 cup almond meal

· 4 teaspoons honey mustard or sweet prepared mustard

· 4 (4- to 6-ounce) skinless salmon fillets, skin removed

· 1/4 cup thinly sliced green onions

· 1/4 cup basil leaves

Method

Heat butter in a large skillet over medium low heat. Add onion, salt and pepper and cook, stirring occasionally, until golden brown and caramelized, 30 to 45 minutes. Stir in lime juice and keep warm.

Meanwhile, preheat oven to 375ºF. Grease the bottom of a large baking dish with 1 teaspoon coconut oil. Put almond meal into a wide, shallow dish and season salmon with salt and pepper. Brush the top of each salmon fillet with mustard and then roll in almond meal, pressing to make sure it sticks. Arrange salmon in prepared baking dish in a single layer and bake until just cooked through and flesh flakes with a fork, about 15 minutes.

Transfer salmon to plates, top with caramelized onions, garnish with green onions and basil and serve.