Hi guys! I haven't posted for awhile, but am renewing my attempt to lose weight. Once again. I envy you all who are on the Zonefast foods, cuz I cannot have some of the stuff in them, but I get that they work. And I can't help but notice that they are all but vegetarian. I have come to the conclusion before that the vegetarian zone works even better than the meat eater's zone, having done both. The vegetarian zone eliminates a lot of the arachadonic acid, (if you're careful to choose the right nuts and seeds and not eat too many of them, and choose lowfat cheeses)......I know how well that works, cuz did it years ago when I was a strict vegetarian and lost 30 lbs. Which I now have to lose again.....not a new story....and I am not alone...but I am now considering becoming a pesca/vegetarian to try to recreate those former circumstances....I may just be a flexitarian....thanks for listening, and more power to you who are on the zonefast.
The vegetarian zone rules!

Go janet!

(and be careful where your fish comes from!)

thanks, Sue.

Hi Janet -- welcome back :-) !!

janet, you might remember me saying this before, but the lack of AA in ZoneFast foods is one of the main reasons I tried them in the first place. I have a very stong Alzheimer's famiy history, which is an inflammatory based disease.

Ir would be wonderful if you could share some of your favorite vegetarian Zone recipes with us!

One of my favorite dinners (light supper?) was an antipasto tray of vegetables, feta cheese (low fat), kalamata olives, hummus, and wine!!! I enjoyed this with friends and I'd say "we're drinking our carbs tonite!" (amounts are up to the individual, but it makes zoning possible and fun)
Every morning I had this brkfst: (it may not be ideal, but it really did work) saute tofu slices in bragg's aminos, serve atop 1 slice 100% rye toast (bread by Rudi's bakery?) spread with tahini, sprinkle with cayenne. YUMM.(I know, unfav. carb.....) but I loved it and ate it everyday.....lunch may have been cottage cheese with pineapple....or other..

Thanks for the ideas.

You could easily make those into Zone friendly dishes by substituting Zone favorable carbohydrates for the rye toast and pineapple, changing the tahini to almond butter and switching to sparkling water after the first 4 oz of wine.

Yes. And what about making "wine coolers" by adding sparkling water to white or pink wine? (keeping track of the oz.) then float a slice of lime....Could be fun. Even though my DH, the winemaker, would roll his eyes.

It could work if you limit it to within the Zone rules for unfavorable carbohydrate and balance it appropiately. Bottom lins is it all depends on your personal response to carbohydrate.