Homemade Salt Substitute

Homemade Salt Substitute

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

   

       

  5 tsp. Onion Powder
  3 tsp. Garlic Powder
  3 tsp. Ground Mustard
  3 tsp. Paprika
   1/2 tsp. White Pepper
   1/2 tsp. Celery Seed or (1/8 tsp celery salt)
   1/4  tsp. Sage

Mix all ingredients and put in a salt shaker.  You may want to double or quadruple because it is really good--tastes just like salt!. Try adding other flavors like tumeric, low-sodium tumeric or Mrs. Dash.

Cranberry-Orange Pumpkin Muffins

Cranberry-Orange Pumpkin Muffins

1packet of Before and After Vanilla Creme Protein Pudding

2 packets of Before and After Oatmeal w/ Apples Supplement

1/2 cup water

1/3 cup canned pumpkin

18 fresh cranberries

1/2 tsp vanilla flavoring

3 drops of  Orange flavored Stevia

2 tbsp. juice from 1 orange and the zest off the peeling

1/2 teaspoon of pumpkin pie spice

Bake at 350 degrees for 20-30 minutes or until brown. Makes 18 muffins and 6 are a serving! Tastes great with our Cappuchino Protein Supplement!

Chili Relleno Casserole

Chili Relleno Casserole

1 cup organic unsweetened Soy milk
1/2 cup Egg Beaters
1 packet of Before and After Chicken Soup
3 Tbsp. Lite Bisquick (or Pamela's Baking mix if gluten-free)
1 can Ro*Tel Tomatoes and Chilies
1 small can chilies, diced or whole--your choice
8 oz. grated sharp cheddar cheese
8. oz. either Mozzarella cheese OR Mexican mixed cheeses

Preheat oven to 350º. Spray a small square 8x8 casserole dish with cooking spray. In a blender, beat the milk, eggs, powdered soup, and flour together until smooth. If using whole chilies, split and drain on a paper towel, but I used diced ones. Mix cheeses together and reserve a half cup for the topping. Alternate layers of chilies, tomatoes, cheese and the egg mixture, ending with cheese on top. Bake for 45 min. or until crispy brown on top.  Serves 9. 83 calories and 12 carb per serving.

Other Cinco de Mayo things you may do:
Fake Margaritas! Ole!
1 cup diet gingerale
1 packet Before and After Lemonade
1/2 packet Lime Gelatin
2 Tbsp. Lime juice
1 cup crushed ice

Blend all ingredients well in a blender before adding the ice and blending lightly again.

Serve with Mexican Yams called "Jicama" pronounced, "HICK a ma", that you slice and peel and eat raw with lime juice and chili or Tajin on them.

Also could serve Taco salad and Quesadillas.  Quesadillas are easy to make: For two people , just take 2 low carb tortillas and heat one in a griddle and put aside.  Then heat the other and sprinkle cheese over it and place the other hot tortilla on top and press down.  Cut with a pizza cutter.  You may add onions and peppers when you add the cheese if you like.  Eat in place of bread for you meal with your salad, and cut back on your meat to allow for the cheese. Enjoy your May 5th celebration and let me know if you try any of these or the fajitas!

CHICKEN FAJITAS

8 oz. strips of boneless chicken breasts

2 large bib lettuce leaves OR low-carb tortillas

½ green pepper, in slices

¼ cup onions or scallions

1 tsp. Mrs. Dash® extra spicy seasoning

1 oz. water

½ small tomato

1-2 Tbsp. salsa

1 Tbsp. plain non-fat yogurt

Stir fry pepper, onions, chicken, and seasonings.  Place half

of mixture on each lettuce leaf.  Top with tomato, salsa and

yogurt.  Carefully roll lettuce around mixture like a burrito.

You may use a low-carb tortilla if  desired.

SHAMROCK SHAKE-Belly Buster version

SHAMROCK SHAKE ...

just like at McDonalds but with less calories and carbs!

I will post 3 versions for those of you that don't like mint and those of you that like chocolate mint!

Version 1: McDonalds  Mint Shamrock Shake:

1 cup of Almond Milk or Lite Soy Milk

1 packet of Vanilla Creme pudding protein powder (or 1 scoop of vanilla, other brands)

1/2 packet B&A Lime Gelatin (or 1/3 packet sugar-free store bought)

1 drop Watkins peppermint flavoring 

1/3 dropper of Peppermint Stevia (you can get it on our site if you can't find it locally)

1 cup ice

Cool Whip or Redi-Whip

Dilute Lime Gelatin in 1/3 cup hot water. Blend in blender with milk and pudding mix, then add flavoring and sweetener. Next add ice and chop until you have desired thickness. Top with Cool Whip or RediWhip.

VERSION 2:Chocolate Mint Shamrock Shake

 Just like above except use 1/2 Mint Cocoa Protein Pkt and  1 Vanilla Creme Pudding instead of the Lime Jello. Still use the Peppermint and Sweetener and then swirl Walden Farm Chocolate Sauce in it before topping with whipped cream.

VERSION 3 (my favorite): Tropical Shamrock Shake

Just like above except only use the Vamilla Creme Pudding and Lime Jello, no mint flavoring.  Add 1/3 cup crushed pineapple to the blender and if you want more green, add green food coloring...just a couple of drops.  You can add clear stevia if you need it sweeter. Delish!  The luck of the Irish to ya!

Do you celebrate Valentine’s Day by eating chocolate?  The real stuff with sugar?  You can make your own low carb delights--doesn’t have to be an unhealthy, glucose-spiking indulgence! You are sure to fall in love with these 21 great low carb Valentine’s dessert recipes, courtesy of other blogs. NOTE: For the Belly Buster Diet, I would not use Swerve as it has 5 grams of Erithytol and can make you have bloating and gas, especially if you have IBS (Irritable Bowel Syndrome.)

Dark Chocolate Dipped Strawberries from A Sweet Life

Strawberry Cream Sandwich Cookies from All Day I Dream About Food

Very Vanilla Valentine Cupcakes from 24/7 Low Carb Diner

Mocha Cheesecake from Low Carb Yum

Strawberry Cheesecake Bars from Up Late Anyway

Low Carb Chocolate Love Torte from Life and Chai

Valentine’s Chocolate Cupcakes with Peanut Butter Icing from Until the Thin Lady Sings

Healthy Valentine’s Hearts from Keto Diet App

Chocolate Strawberry Parfaits from Beauty and the Foodie

Boozy Chocolate Souffle for Two from All Day I Dream About Food

Pinkalicious Valentine’s Day Cupcakes from Cut The Wheat

Egg-Free Linzer Hearts from Low Carb, So Simple

Tres Leches Cake from The Nourished Caveman

Mini Chocolate Cherry Cheesecakes from Swerve Sweetener

Low Carb Red Velvet Cake from Maria Mind Body Health

Coffee Panna Cotta with Raspberry Coulis from All Day I Dream About Food

Low Carb Raspberry Souffle with Molten Chocolate Center from I Breathe, I’m Hungry

Strawberry Cake from Wheatless Buns

Valentine’s Coconut Candies from Sugar Free Mom

Sugar-Free Cream Cheese Candies from Low Carb, So Simple

Healthy Red Velvet Cake from Healthy Indulgences

Freezer Fudge

2 Tbsp. of PB2
1 cup of Cool Whip
1 Tbsp. Walden Farms Marshmallow Dip 
1 Tbsp. Walden Farms Chocolate Dip
1 Tbsp. Walden Farms Caramel Dip

Swirl it all together in a shallow pan and freeze for 20 minutes.  Makes 4 servings.

New BOOK!

Lee's Book, Belly Bustin' Tips You Can Use on ANY Diet, will be released in January 2015!
Get your copy at a discount by ordering some for Christmas gifts or with friends! 
                                     

In the book, readers will learn proven techniques for winning the battle of the bulge to:

                           »charge through plateaus

                           »ignite their metabolism

                           »and hit their target weight!

 Buy 2 and get one free for a total of $23.90. CALL 1-888-657-5402 and order today and say you want the blog discount to pre-order your 3 books!

Go to my Facebook page for a list of all the freebies people like Jack Canfield, Panasche Desai and Dr. Wayne Dyer and MORE have given us to give to you when you get the book!

Lee's Easy Shrimp (or Fish or Lobster) Bisque

1 jar Spicy Red Pepper Classico Tomato Sauce

1 medium bag medium -sized frozen shrimp

1/4 to 1/2 cup plain soy milk or skim milk

That's it!  It will taste like a gourmet bisque!  For Fish Chowder, for maintenance clients, add a 1/4 cup of fresh corn or small can, and 2 cod filets and whatever veggies you like: okra, tomatoes, or peas. It is delicious and the creaminess of the milk takes away the acidity.  

You can add a packet of our Clear Tomato Soup to give it more protein to fill you up faster and to give it an extra sweetness.  I never eat the soups plain.  I always add things to them to make a soup to take away the protein taste, but, boy does that extra protein fill you UP!

Asparagus or Zucchini Frittata Recipe 
2 teaspoons Canola oil

1/2 small onion, thinly sliced

1/2 teaspoon salt

1 pound asparagus, tough ends snapped

off, spears cut diagonally into 1-inch lengths

OR 1/2 cup peeled and diced zucchini

4 large eggs, lightly beaten (Eggbeaters)

1 cup shredded Gruyere or Swiss cheese

Heat oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Serves 4. And while you are eating, check out Belly Busters at http://www.bestdietsource.com/ !

Cherry Cheesecake
***great for July 4th!***

6 eggs or Eggbeaters equivalent

1 – 24 oz.container Low-fat Cottage Cheese or Lactaid Cottage Cheese

1 pkt.Before And After Vanilla Creme Pudding

1 pkt. Before and After Lemon Drink or Cherry Gelatin

1 pkt. of Knox gelatin

1 can of Lite Comstock Cherry Pie filling

3 droppers full of Clear Stevia

       

Can make crust with melba toast and Walden Farms Caramel dip.

Blend all ingredients in blender until smooth. Pour into 9 x 9 pan that has been sprayed with Pam. Bake at 350° for 30 minutes. Turn oven off and open oven door and let sit in oven for 1 hour. Serve either hot or cold. May be served with 1 tsp. of Cool Whip.When you are on maintenance you can add a block of no-fat cream cheese to it!

If you like these dishes  and would like to do our diet, go to www.beforeandafterdiet.net and click on the health profile tab. When you fill that out, a consultant will call you for a FREE metabolic assessment to determine which of our six nutritional plans you will be on and explain how our program works.  We would love to have you aboard! Who wouldn't love to eat cheesecake while dieting?!

Blueberries and a Punch Bowl Trifle for the Fourth of July

July is Blueberry Month     

                                             

sponsored by http://www.bellybusterdiet.com/

Blueberries have long been recognized as the fruit with the most antioxidants. The United States Department of Agriculture on May 8th, 1999, proclaimed July to be National Blueberry Month. Blueberries are grown in 35 states, with the United States producing over 90% of the worlds supply.

One of the easiest fruits to prepare and serve, these tasty berries offer as much as four times as many health-giving antioxidants than other fruits and veggies. Because blueberries have few natural pests, (other than birds), pesticides are generally unnecessary when growing them. A powerhouse among fruits, blueberries rich antioxidants are valued for their cancer and heart disease fighting properties. They are also shown to help improve memory, balance, and coordination.

Adding fresh summer blueberries are a great way to give a little health punch to some of your favorite dishes. Try them in yoghurt, pancakes, muffins, on your salad, over ice cream and even blueberry salsa.
We invite you to enjoy a few of our tasty blueberry recipes below and tell us the ways you like to eat these healthy berry bites.

Care Solutions
* Don’t wash berries until just before using to prevent berries from becoming mushy.
* Chill berries soon after picking to increase shelf life. If refrigerated, fresh-picked blueberries will keep 10 to 14 days.
* Freeze berries in freezer containers without washing to keep the skins from toughening.
Fun Facts
* The blueberry is the second most popular berry in the U.S. The strawberry is number one. Over 200 million pounds of blueberries are grown commercially each year.
* Blueberries contain significant quantities of both antibacterial and antiviral compounds, and have a reputation of fighting infections. They may also help protect against heart disease.
* The blueberry muffin is the official muffin of Minnesota.
* Blueberry Jelly Bellies were created especially for former president Ronald Reagan.
* The blueberry is the official state fruit of New Jersey, which also raises the most cultivated fresh blueberries in the United States.

Punch Bowl Cake (Great for July 4th because of it's Patriotic Look!)
2 pkg of pudding mix
2 pkgs of strawberry jello mix
2 cups of blueberries
2 cups of strawberries
1 angel food cake (sugar-free)
1 lg. Cool Whip

Make up the pudding mixes and jellos according to directions and then layer between crumbled cake. I put pudding, then cake, then a layer of jello with the stawberries in it, then cakem then pudding tieh the blueberries on top, etc. In a glass trifle bowl, this looks so pretty! For an American holiday, very patriotic on your table. Great for diabetics and for those on a diet!

.

Frost on the Berries

1/2 cup frozen blueberries

2 Tbsp. Walden Farms Marshmallow Dip

Fold the dip into the blueberries and let set. Can eat alone or over yogurt.

For more information on dieting, go to http://www.beforeandafterdiet.net/ and fill out your health profile for a free metabolic assessment.

Zucchini Crust Pizza

Pizza is one of those foods that is notoriously difficult to eat when you have diabetes.  But you can make your own crust with either zucchini or cauliflower, both of which are very low in carbs, and your sugar will be fine! If you use zucchini, pat it dry with a paper towel or put it under the broiler for a few minutes to get some of the liquid off of it because it may be soggy if you don't.

Olive oil and flour for the pan
2 cups (packed) grated zucchini
2 eggs, beaten
1/4 cup flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
1/4 teaspoon dried basil
2 tablespoons olive oil

Preheat oven to 400 F. Drizzle a little olive oil in a 10" pie pan and coat lightly with flour.
Combine the zucchini, eggs, flour, mozzarella, parmesan, basil, and 1 tablespoon olive oil in a bowl and mix well. Spread into the pie pan and bake for 35 to 40 minutes or until golden brown. About halfway through the baking, brush with the remaining olive oil. Remove from oven. When it has cooled for about 10 minutes, use a spatula to loosen the crust from the pan so it won't break later.
Top with your favorite pizza items and bake at 400 F until heated through.
Servings: 4

Amount per ServingCalories: 306
Carbohydrates: 10g
Fiber: 1g
Sugars: 2g
Total Fat: 20g
Saturated: 6g
Trans: 0g
Sodium: 402mg
Protein: 21g

Easy Baked Crab Ragoons

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1/8 tsp garlic powder

!/4 tsp. chili powder

1/8 tsp. Worchestershire sauce
1 small green onion
4 oz. crab
3 oz. fat-free cream cheese
14 wonton wrappers (use lowest carb ones)

Microwave the cream cheese for about 30 seconds to soften.  Cut up the crab and mix with the other ingredients .  Spoon into wontons and twist at top.  Bake at 425º F for 8-10 or until golden brown.

Easy Pepperoni Pizza Soup

1 jar Classico Spicy Red Pepper
1 packet Before and After Chicken Soup, prepared (or 1 c. chicken broth)
1/4 package 70% fat-free pepperoni
1/4 tsp. Italian seasoning
1/4 cup shredded Mozarella cheese

You may saute some mushroons and onions and green peppers for added flavor and even add ground beef if you have left overs.

Cherry Chipotle Chicken Barbeque

This dish is simple to make and oh sooo good! 

 1 Chicken,  cut up, or 4-6 chicken breasts

 1 Can Comstock Lite Cherry Pie Filling 

1/4 cup Walden Farms Chipotle Ranch Dressing

Tajin seasoning  (it is a lime and chili seasoning)

 

Mix 1/2 can of Lite Pie filling with the Chipotle Dressing and chop the cherries with a fork. Don't put many of the cherries in it, mainly the goo and reserve the cherries for dessert.  Baste the  chicken with the mixture and then sprinkle each piece with about a 1/4 tsp. of Tajin. Grill until done for some of the best BBQ you have ever tasted.

For a menu for Memorial Day: Find the Punch Bowl Cake listed here and do in Red,  White and Blue or do the Sweet and Sour Gelatin Ring with the left over cherries. (recipe is also in here). Grill Corn with Tajin on it if you are on maintenance or serve melons with Tajin on it if you are not and a summer salad with mixed grilled veggies.

Can purchase Walden Farms products at our clinics 1-888-657-5042.

 

 

Pina Colada Cheesecake

 6 eggs or Eggbeaters equivalent

1 – 24 oz.container Low-fat Cottage Cheese

1 pkt.Before And After Vanilla Creme Pudding

1 pkt. Before and After Pineapple Drink or Lemon Drink 

1 pkt. of Knox gelatin

1 sm. can of crushed pineapple, drained

1/2 tsp. coconut flavoring

1/2 tsp. banana flavoring

1 dropper full of Valencia Orange Stevia

         (if you have Clear Liquid that is fine, too)

Blend all ingredients in blender until smooth. Pour into 9 x 9 pan that has been sprayed with Pam. Bake at 350° for 30 minutes. Turn oven off and open oven door and let sit in oven for 1 hour. Serve either hot or cold. May be served with 1 tsp. of Cool Whip.When you are on maintenance you can add a block of no-fat cream cheese to it!

If you like these dishes  and would like to do our diet, go to www.beforeandafterdiet.net and click on the health profile tab. When you fill that out, a consultant will call you for a FREE metabolic assessment to determine which of our six nutritional plans you will be on and explain how our program works.  We would love to have you aboard! Who wouldn't love to eat cheesecake while dieting?!

Diet Snickers™ Caramel Chocolate Milkshake

Photo All rights reserved by johanna_otoole
*this doesn't have any Snickers in it but sure tastes like you are drinking the candy bar! I promise, your eyes will roll back in your head! Mmm good!

1/2 c. soy milk (or Hood's Low Carb Milk if allergic to soy)
12 oz. water 2 heaping tsp. PB2 (powdered Peanut Butter)*1 pkt. of Before and After Chocolate Drink**
1 heaping Tbsp. Walden Farm Fat Free Caramel Dip**
1 pkt sweetener or 3 drops stevia if desired
1 cup of ice Blend on the ice crusher with your blender!

*PB2 can be obtained through our weight loss clinics for $5.95 per jar. More recipes are on this blog for this product. You can mix with water to make regular peanut butter but the kicker is: regular PB has 16 grams of fat in 2 Tbsp and this only has 1.5!!!!

**Both the protein and Walden Farms can be purchased through Before and After Weight Loss CLinics at 1-888-657-5042. You may pay with paypal or a major credit card. You can substitute the Protein drink for others if you are not on our program or for chocolate milk if you are not dieting. To read more about our program, go to www.bellybusterdiet.com .

Peanut Butter Pie

ORDER YOUR PB2 FROM US 1-888-657-5042
$5.95 per JAR
ONLY 1.5 g of fat vs.16 in





Peanut Butter Pie

1/2 pkg. Fat-free Cream Cheese

3/4 cup PB2 ( Powdered Peanut Butter)
1/4 cup water 1/2 cup milk or soymilk
1/2 cup Splenda or 3 droppers of Stevia
1 Tsp. vanilla extract
1-12 oz. container frozen whipped
topping

CRUST 15 melba toast, crushed in blender
15 peanuts crushed (opt)
2 Tbsp. PB2
2 Tbsp. Walden farms Caramel Dip

Mix the water and milk with the PB2 before adding it in the blender to the cream cheese and other ingredients. Stir the Cool whip in. For the crust, you can bake it for 10 min. in a 9-in. pan first if you desire. You may serve with Whipped topping or Walden Farms chocolate sauce over the top.

GO to www.bellybusterdiet.com to find out more about our diet and get two weeks for just $10 bucks! Also fill out your health profile and get a FREE metabolic assessment!

Chocolate Peanut Butter Pie

3 pkts of B&A Chocolate Pudding
8 oz. Water
4 oz. Soy Milk
3 Tbsp. PB2 (Powdered Peanut Butter)
1 pkt. Knox gelatin
2 pkts. Splenda

Crust:
15 Melba Toasts
2 tbsp. Caramel Dip (Walden Farms Fat-Free, Sugar-free)
1 tsp. PB2
1 pkt. Splenda

Top with Cool Whip. I like to put 2 Tbsp. Walden Farms Fat-Free Sugar-Free Marshmallow Creme in the Cool Whip--it makes the whole container tastes like marshmallows!