Dieting 101

The Zone Diet
The Zone diet is a weight loss program first suggested by Barry Sears in a series of books, publications and an associated website. The Zone diet isn’t specifically a weight reduction diet, however many zone diet followers discover that they manage to lose weight by following the zone diet.
The main theory behind the Zone Diet is that if you limit the amount of insulin and glucogen (two hormones), then anti-inflammatory chemicals are released which puts your body in a state of equilibrium that is an awful lot more healthy than other diets, which is known as the zone.
Sears believes that when in the 'zone', your body is much more efficient and, because of this, does not convert energy to unsightly fat.
The key procedure of the system is to control the exact ratio of carbohydrates to proteins, and to ensure your diet has plenty of Omega 3 fish oils.

Pasta and Bean Soup Recipe

	Category	Bean Recipes
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Ingredients And Procedures

1/2 c Elbow macaroni,shells, etc

2 T Safflower oil

1 x Med Onion, chopped

1 x Clove Garlic, minced

1/2 x Green Bell Pepper, chopped

3 c Vegetable stock or water

6 oz Can Tomato Paste (2/3 cup)

15 oz Can Chick Peas, drained *

16 oz Can Kidney beans, drained *

3/4 t Black pepper

1/2 t Summer savory

1/2 t Thyme leaves

1 ds Cayenne Pepper

* rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red pepper, broccoli florets, or sliced mushrooms. ~ for Minestrone, substitute olive oil for safflower; add shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper. ~ to serve as skillet main course, add only 1 cup vegetable stock, or use 3 cups vegetable stock and 1 cup pasta.

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<h1>Pasta and Bean Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 c Elbow macaroni,shells, etc <P>2 T Safflower oil <P>1 x Med Onion, chopped <P>1 x Clove Garlic, minced <P>1/2 x Green Bell Pepper, chopped <P>3 c Vegetable stock or water <P>6 oz Can Tomato Paste (2/3 cup) <P>15 oz Can Chick Peas, drained * <P>16 oz Can Kidney beans, drained * <P>3/4 t Black pepper <P>1/2 t Summer savory <P>1/2 t Thyme leaves <P>1 ds Cayenne Pepper <P>* rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red pepper, broccoli florets, or sliced mushrooms. ~ for Minestrone, substitute olive oil for safflower; add shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper. ~ to serve as skillet main course, add only 1 cup vegetable stock, or use 3 cups vegetable stock and 1 cup pasta. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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