Dieting tips

The Zone Diet
The Zone diet is a weight loss program initially created by Barry Sears in a number of books. The Zone diet isn’t particularly a weight reduction diet, but many zone diet fans discover that they really seem to lose body weight when following it.
The science claimed for the Zone Diet is that if you control the levels of insulin and glucogen (both hormones), then anti-inflammatory chemicals are released which, in turn puts your body in a state of equilibrium which is a lot more healthful than normal, which is known as the zone.
Sears claims that if you get into this 'zone', your metabolism is perfectly balanced and, as a consequence, does not need to convert surplus energy to fat.
The most valuable procedure of the zone system is to maintain the precise ratio of carbs to proteins, and to ensure you get increased amounts of Omega 3 fish oils.

Chocolate Liqueur Shells Recipe

	Category	Candy Recipes
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Ingredients And Procedures

3 oz Each of semi-sweet or

-bittersweet, milk and white Chocolate, melted in -separate bowls -----------------------------------MOUSSE----------------------------------- 3 oz White chocolate, chopped

2 Eggs, separated

1 tb Each of Tia Maria, creme de

-menthe or: Cointreau food coloring if -desired With a spoon, smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate. Refrigerate until set. Gently peel off the paper. Mousse: Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set aside. In a separate bowl, beat egg whites until stiff, but not dry. Divide egg yolk min into three separate bowls and add 1 teaspoon of a different liqueur to each bowl. Add a drop or two of green food coloring to bowl containing creme de menthe - if desired. A drop or two of yellow coloring can be added to Cointreau mixture. Gently fold a third of the egg whites into each of the bowls. Spoon into chocolate shells. Refrigerate 2 hours. These shells should be consumed within 24 hours. The chocolate cases can be made ahead of time and stored in a cool, dry place. Makes 12 candies. Source: Gifts From The Pantry By Annette Grimsdale

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<h1>Chocolate Liqueur Shells</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 oz Each of semi-sweet or <P>-bittersweet, milk and white Chocolate, melted in -separate bowls -----------------------------------MOUSSE----------------------------------- 3 oz White chocolate, chopped <P>2 Eggs, separated <P>1 tb Each of Tia Maria, creme de <P>-menthe or: Cointreau food coloring if -desired With a spoon, smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate. Refrigerate until set. Gently peel off the paper. Mousse: Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set aside. In a separate bowl, beat egg whites until stiff, but not dry. Divide egg yolk min into three separate bowls and add 1 teaspoon of a different liqueur to each bowl. Add a drop or two of green food coloring to bowl containing creme de menthe - if desired. A drop or two of yellow coloring can be added to Cointreau mixture. Gently fold a third of the egg whites into each of the bowls. Spoon into chocolate shells. Refrigerate 2 hours. These shells should be consumed within 24 hours. The chocolate cases can be made ahead of time and stored in a cool, dry place. Makes 12 candies. Source: Gifts From The Pantry By Annette Grimsdale <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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