Hi Kim!

I don't know if it's the same one you saw here, but there's a spiced ground meat recipe (specifies to use either lamb, beef or turkey) in the book TOXIC FAT. I'm pretty sure it's the same one that's in some of the other Zone books.

I have a spiced ground meat recipe that I had found on the old zonediet advantage website. It is on a recipe card, so I will have to find it and transcribe for you here. It is delicious! The original recipe was for ground lamb, but I have used it with ground beef, turkey, and other ground meats.

SPICED LAMB WITH VEGETABLES
(may also use other ground meat)

Seasonings:
Cinnamon 1/8 tsp
Celery salt 1/2 tsp
Coriander 1/4 tsp
Black pepper 1/8 tsp
Cumin 1/4 tsp
Cilantro 1 tbsp
Fresh ginger (minced) 2 tsp

Green beans 1/2 cup
Mushrooms 2 cups
Scallions 1/2 cup
Ground lamb 4 1/2 oz (or other ground meat)
Tomatoes-diced 1 1/2 cup
Red onions-chunks 1/4 cup
Cider vinegar 1 tsp
Olive oil 1 tsp

In small glass bowl, combine ground meat, vinegar, and seasonings. Cover and refrigerate for 30 min.

Heat oil in medium saute pan. Add meat and cook just until the pinkness fades, breaking up the meat as it cooks. Add vegetables, cook until tender.

*NOTE*
I have also used this recipe to make tasty burger patties (omitting the vegetables).

I think I promised to post this recipe a while back, but somehow got busy and didn't get it there!

TUNA GARBANZO SALAD

1 can (6 oz) tuna, drained
2 cups celery
1 cup onion
1 1/2 cup tomato, chopped
3/4 cup garbanzo beans
2 oz shredded fat free cheese
1 tbsp chopped parsley
2 tsp olive oil
3 tbsp balsamic vinegar
1/4 tsp salt
1/4 tsp pepper

In a large bowl, add tuna and flake. Add rest of ingredients and stir together. Makes 2 servings, 3 blocks each.

OMW! These are some GREAT recipes! Can't wait to try them! Thanks for the instructions on how to cook Swiss chard the Zone friendly way. I've seen other ways, but definitely not Zone friendly. I'm going to try it. I think I'll add onion and mushrooms and instead of water will use chicken broth. My mind is going crazy right now ... I bet it would be good with rice vinegar (unseasoned) and a splash of orange juice mixed in after it's been cooked if I left out the chicken broth and used water. I make spinach that way sometimes and it's delicious.

Quick Veggie Frittata

Pick out your favorite frozen veggie blend. I picked out an "asparagus stir fry", the entire bag is 2 blocks of carb. Cook the veggies, drain off excess water. Beat 3 whole eggs, or 6 egg whites, and mix in with the veggies.

Butter the bottom and sides of a pie plate, and then pour the egg/veggie mixture into the pie pan. Bake on 450 degrees for about 20 minutes, or until bubbly. Cut into wedges.

What I like about this frittata is that it can be an entire meal for me, or I can cut it into 1-block size wedges and use it for snack. And, you can vary the veggies according to what your preferences are, but just remember to adjust the carb count-depending on what you use for veggies.

POWER PANCAKES

These guys will stick with you ALL MORNING LONG!
• 6 Tbs. rolled oats
• 2 large egg whites (or one whole egg)
• 1/4 cup low fat cottage cheese
• 1/4 tsp vanilla
• 1 tsp peanut butter or almond butter (I also enjoy 2 tsp. of walnuts for my fat instead)

Put the rolled oats into a blender or food processor and process on high for one minute to make flour. I sometimes reserve 1/2 to use unprocessed to give the pancakes added texture, but I don't do that when I am trying to fool my kids!

Add all the other ingredients and stir until mixed. Cook on griddle coated with vegetable cooking spray until golden brown, flip over and repeat. Makes 2 complete food blocks.

Other Variations and additions:
I will sometimes omit the nuts if I want to add butter to my pancakes (that is BUTTER, NOT MARGERINE!!!). I like a nice variety of foods at my meal, so you can make this a 3 block meal by adding any of the following (or a 4 block meal by adding any TWO of the following):
• 6 oz. 1% milk
• 1 egg + 1/3 tsp butter + fresh fruit puree (see recipe that follows*)
• 1/2 grated apple + 7 tsp soynuts + 1 tsp. walnuts (grind soynuts with oats and add all to batter)
• 1 sausage pattie + 1 cup strawberries + 1/2 tsp nut butter

Fruit Puree ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Any fruit run through the blender (add a tsp fructose if you want) will make a puree that is wonderful for putting on top of pancakes. Each of the following will make a 1 carb block "syrup" puree.
• 1 cup strawberries
• 1/2 cup canned pears
• 1/4 cup applesauce (unsweetened)
• 1/2 cup canned peaches
• 1/2 cup blueberries
Try doing blended fruits for extra flavor and surprise!

just posting to bump this up to the top of the list-LOL!

Well, Zoners, here is my attempt to come up with a home made zone bar.

Now, if you can get past the fact that this recipe has marshmallow in it, then I think you will really like these bars. I haven't done a whole lot of experimenting, but I really needed the stickiness of the marshmallow to really hold it together. So, when you use these bars, they are meant to be a treat and not an every day solution for a snack. I think kids will really like them, it is a good way to get protein into their bodies!

I would also add that I can definitely see these bars as being useful on camping trips, long hikes, bike rides, etc., as they should not melt away like regular zone bars do.
------------------------------------------------------------------
ZONED NUTTY BARS

3/4 cup Textured vegetable protein- 5P and 1C
1 cup mini marshmallows- 5C
1 cup Kashi Go Lean cereal- 2P and 2C
1/2 cup slivered almonds- 10F
1/4 cup soy nuts- 1P, 2F, and about 1/2 C

Total balance is 8P, 8.5C, and 12F
Mix all dry ingredients together, set aside. In a large bowl, microwave marshmallows for 30-45 seconds until melted. Then, pour the dry ingredients into the marshmallow and mix together. It works nicely to coat a wooden spatula with a little butter to keep the mixture from sticking. Or, just get your hands (clean) in there and mix it all up. Coat a small baking pan with oil or butter, or line with wax paper. Press mixture into the pan. Cut into bars.

Makes 8 bars, each bar is 1P, slightly more than 1C, and 1.5F.
If you want to improve the balance, you could cut back on the almonds, but personally I think the additional fat will help control the glycemic load of the marshmallow.

Hi Cran,
Is Kashi Go Lean a favourable carb? I have a box in my cupboard from pre-Zone days but haven't eaten any since starting the Zone because I assumed it was unfavourable as its mostly grains....but if its Zone-friendly I just might have to dip into it again!

CC- Wow...I got your reciepes and put them in a reciepe book I cant wait to try the curry chik asspargus meal... They all sound great! I LOVE pancaks. Usaly on sunday I make a big breakfastfor the whole family before church. I just might have to have pancakes this sunday <img src='desktopmodules/ntforums/images/emoticons/smile.gif' height='20' width='20' border='0' title='Smile' align='absmiddle'>

Janet, there are some grains in Kashi Go Lean that are not favorable, while others are. I like it because it is a nice mixture of grain, lots of fiber, and fairly balanced with some protein. I don't eat it often, but it is easier to get than the Zone cereal around here (I refuse to pay shipping). And, when I eat it, I usually add almonds to up the fat content. Generally, I have a pretty good meal response from it.

Anyway, I worked this recipe out from another one that I saw, which used Cheerios instead of Kashi Go Lean. I figured that the Kashi would be a better choice.

So, I don't really recommend it for regular every day consumption, but I think it is fine in moderation.

Julie, I am really glad that you like them! I wish I had more time to type more of them up, so that I can share. I "just" got done working on that bar recipe a few days ago, and I think that the kids will really enjoy it. Kind of like eating a rice krispie treat, except that there are less carbs, and sneaking in that protein and more good fat.

Thanks for the Kashi info, CC. I'll keep moderation in mind! Actually, I think I may just leave it in the cupboard until I get down to my goal weight and then I'll reward myself with the occassional Kashi breakfast treat!

You're welcome!

Just bumping up this thread, someone inquired about a zoned snack bar, and I have a recipe that you could try. The recipe is down a few posts, but I will just copy it again here:

ZONED NUTTY BARS

3/4 cup Textured vegetable protein- 5P and 1C
1 cup mini marshmallows- 5C
1 cup Kashi Go Lean cereal- 2P and 2C
1/2 cup slivered almonds- 10F
1/4 cup soy nuts- 1P, 2F, and about 1/2 C

Total balance is 8P, 8.5C, and 12F
Mix all dry ingredients together, set aside. In a large bowl, microwave marshmallows for 30-45 seconds until melted. Then, pour the dry ingredients into the marshmallow and mix together. It works nicely to coat a wooden spatula with a little butter to keep the mixture from sticking. Or, just get your hands (clean) in there and mix it all up. Coat a small baking pan with oil or butter, or line with wax paper. Press mixture into the pan. Cut into bars.

Makes 8 bars, each bar is 1P, slightly more than 1C, and 1.5F.
If you want to improve the balance, you could cut back on the almonds, but personally I think the additional fat will help control the glycemic load of the marshmallow.

TURKEY ROLLS

4-5 slices thick-sliced deli turkey (3P)
1/4 cup hummus

Spread hummus over each slice of turkey and roll up. This makes 3P and 1C (you can count the fat in the hummus towards your fat blocks, depends on what brand you use).

It has been a while since I posted anything to this thread, and so I am bumping it up, hopefully is easier to find, and I will try to add some recipes soon.

CHICKEN SAUSAGE WITH SAUTEED VEGGIES

This recipe was very quick to whip up!

1 Italian chix sausage, cooked (3P)
3 cups shredded cabbage (1C)
1/2 can chopped tomatoes, drained (1C)
2 cups sliced mushrooms (1/2C)
1/8 cup garbanzo beans (1/2C)
dash of olive oil

Cook the chix sausage by parboiling in water, set aside. In a saute pan, add a dash of olive oil and then saute the veggies (I added the tomatoes near the end). Chop up the chix sausage into bite-size pieces, add to the veggie saute, heat through. Enjoy!

I whipped this up early this morning, it was very convenient to make because there is almost no prep at all. Took just a few minutes to boil the sausage, while I was in the bathroom getting ready for my day. I used the bagged cabbage, that is already prepped and ready to use. The mushrooms are sliced before they are packaged, so they are ready to go, and of course the tomatoes and beans just require opening a can.

Season however you like, I used celery salt and Italian seasonings. A clove of garlic would also work well while sauteeing.

COTTAGE CHEESE PANCAKES

This is kind of similar to the "power pancakes" that I posted earlier.

8 egg whites
1 1/3 cup old fashioned oatmeal, dry
1 cup low-fat cottage cheese
1 tsp vanilla
1 tbsp + 1 tsp (or 4 tsp) cooking oil


Blend all ingredients together until batter consistency is reached. Sometimes, I may blend the oatmeal by itself first to make it more of a flour, then add the other ingredients. Then, after the batter is ready, use a good cooking oil to fry them in. If you are using nonstick pans, then blend the oil into the batter.

This recipe makes 4 servings, and each serving is about 3P-2C-3F. I left a little room in the carbs for any additions. I like to top these off with some strawberries!

Sounds delicious!

Zoners, a couple of tip about this recipe:

1. All of the carbohydrate in this recipe is unfavorable carbohydrate, the exception being the strawberries, if you should choose to top it.

2. This recipe makes 4 meals that contain only 1.5 g carb per meal. Refer to the block amounts for dry old fashioned oats on page 73 of ZONE MEALS IN SECONDS, where you'll find that 2 cups of old fashioned oats contains 12 carb blocks (therefore 1 cup contains 6 carb blocks). You should add at least 1/2 cups of strawberries for a 2 carb block meal, and 1 1/2 cups of strawberries for a 3 carb block meal. Keep in mind that even with more berries added to bring the carbohydrate in the meal into balance, the meal will still contain far more than the Zone recommended maximum of 25% unfavorable carbohydrate per meal.

Sue,

First, I think that all zoners need to be aware of the fact that being in the Zone is not an exact point, it is a "range", or a Zone. Like a "parking zone". You don't have to be exact in your calculations to be in the Zone. In addition, I am not quite sure on how you arrived at that fact, as I am seeing 2 blocks of carb per meal in that recipe.

Second, I would point out that many other "zone" recipes utilize unfavorable carb. I think that it is also important to point out that this recipe utilizes old fashioned rolled oats, not the quick or instant variety. If one would like to use steel cut oats, that is fine, but just remember to grind them up to a coarse flour. I think it is going to be quite difficult to make any kind of pancake without using some kind of unfavorable carb. The elimination of the wheat and addition of the oats makes this a better choice than traditional pancakes, for those who would like the option of having a pancake now and again. I think it is also worth mentioning that Superzone products also contain wheat flour, which is also an unfavorable carbohydrate.

Thank you for your analysis, but I am thinking you may want to re-check your figures on the carb.

Hi Zoners!

Re this reply:

"Sue...I am not quite sure on how you arrived at that fact, as I am seeing 2 blocks of carb per meal in that recipe. "


and


"Thank you for your analysis, but I am thinking you may want to re-check your figures on the carb."



For the who may be confused about the carb block amounts included in my previous reply of 1-16-2010, 10:50 am, please note that Cranberrycat edited her Cottage Cheese Pancake recipe, changing the oat amount, after I posted that reply.

Thanks for yor continued understanding. It's very much appreciated. :-)

Hi Zoners!

re: "...Superzone products also contain wheat flour, which is also an unfavorable carbohydrate."



You can read all about the differnces in SuperZone foods in the SuperZone tab above, as well as find out more by reading the Tech Support postings in the SuperZone forum here. The following is a quote from the Home page of this website:

" Using a new revolutionary Molecular Baking™ technology, the Zone “forbidden foods” now become essential for superior hormonal balance."



Unfortunately, at home in our kitchens we aren't yet able to replicate Barry Sears' patented baking process, and successfully achieve "Molecular Baking". It remains important for us to continue to treat those "forbidden foods(the unfavorable carbohydrates) as condiments, except when we choose to eat SuperZone foods, in order to stay in the Zone.

Sue,

The recipe is posted in the way that I wrote it on my paper notes prior to posting to this site. I tried sharing it on facebook, too (can't find the post though, some problem with my calorie count link). Perhaps you made a mistake?

And, regardless of how many blocks you see in the recipe, 1.5 or 2, should not make a difference in the long run. It is a 1/2 block difference, and with the suggested addition of a block of berries, this should bring the recipe within the appropriate zone ratio of 0.6-1.0.

Remember, no need to be exact, so don't sweat it!

Cheers!