Hi. Newbie here. I just started the Zone Diet about 3 weeks ago. I was wondering if there is a good substitute for butter. I usually use a pat of butter on my steamed veggies. Any ideas? Thank you.

Try some flavor-infused olive oils. You can come up with some creations of your own, too.

Thanks!

Hey CC, you know a lot. Is there a book or a resource (Internet) that has almost all of the common and not-so-common foods listed with their block particulars? I used to do Weight Watchers, and they had a book you could buy with the points for foods. Is there a similar resource with blocks?

Thanks again!!

Yes, there is a list here on this site. You have to dig for it, but look under "Tools", then under "Quick Start Guide", and then click on the "Zone Food Blocks" tab. Here is a link: http://www.zonediet.com/Tools/Quick...fault.aspx

Melinda, yes, there's a book of blocks.  It's called What to Eat in the Zone.  You can find it here:  http://www.zonediet.com/Shop/Books/...books.aspx

____________________________________________

sue
Consultant of Zone Labs
Certified Zone Affiliate

Lost 100 lbs 16 yrs ago, off BP meds, thanks to the Zone diet and Zone fish oil.   ZoneFast 1-2-3 is the best!

View my Zone Fast 1-2-3 meal photos here:
http://s531.photobucket.com/albums/dd352/SueK24/My%20ZoneFast%201-2-3%20Meals/

View my classic Zone meal photos here:
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Butter is a better choice than most of the "new"products on the market and is not the villian everyone thinks, it's natural. Just have butter in moderation. Extra virgin olive oil on cooked veggies is very tasty too. I use EVOO and a shake of Mrs. Dash.

Its more expensive, but used in smaller amounts - try obtaining at least organic if not both organic and grass fed sourced butter.

Asparagus great with just olive oil and salt (really, this is all it needs) Lentils too.


Green beans and Broccoli are both good with almond paste (sounds strange- but it works)
and if it's stir fry I add cumin. Also, depending on the type of stir fry, a spoonful of natural no sugar added applesauce (even with the almond paste and cumin) gives the dish a better, fuller flavor.


For zucchini and yellow squash I bake them with a quasi breading and then use a dill sauce for dipping (most of the fat source). The method for that is to:

dip zucchini and squash in egg substitute
then dip into quasi breading

(quasi breading made in food processor with
low-carb pita or flat bread 5 grams carb
just a dash of parmesan cheese
salt and pepper)

then bake breaded zucchini and squash on cookie sheet sprinkle with olive oil

Dill dipping sauce:
low fat miracle whip
dash of non-fat yogurt
few drops of lemon juice
minced garlic
dill seeds

The trick is to think about foods in terms of their flavors rather than what you're 'supposed' to- or not 'supposed' to use them with. That'll not only help you think of good fat additions to vegetables but good additions to dishes in general.

When you need to use butter Dr. Sears says you can use butter in moderation. It is very low in omega 6's. You can always cook with 1/2 butter 1/2 refined olive oil if you need the butter taste.