Losing weight

The Zone Diet
The Zone diet is a diet system initially suggested by Barry Sears in a series of books, publications and an associated web site. The Zone diet is not specifically a fat reduction diet, but many zone diet fans believe that they actually manage to lose weight when following it.
The science behind the Zone Diet is that if you were to limit the amount of insulin and glucogen (both hormones), then your body releases eicosanoids (anti-inflamatory chemicals) which, in turn puts your body in a state of balance which is a lot more wholesome than it normally is, known as the 'zone'.
Sears holds the theory that a body that is in 'the zone' is much more efficient and, as a consequence, does not need to build up stores of fat.
The key process of the system is to control the precise ratio of carbs to proteins, and to ensure your diet has increased levels of Omega 3 fish oils.

Corn& Potato Chowder Recipe

	Category	Soup Recipes
	Views	59
	Ratings	0

Ingredients And Procedures

1 teaspoon oil

2 teaspoons sherry

1 cup onion -- chopped

1 cup carrot -- sliced

2 stalks celery -- sliced

2 cups red potatoes -- cubed

1 bay leaf

1 cup vegetable broth

1 cup skim milk

1 cup corn kernels

cayenne to taste plain yogurt for garnish (optional)

Instructions In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp. water.) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to boil & cook over medium heat for 10-15 minutes, or until potato is tender. Add milk & corn; simmer for 3 minutes or until corn is tender. Discard bay leaf. Puree 1 cup soup in blender, then return to pot. Season with cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne. The first time I made this I overdid it! I didn't use the yogurt, and it tasted fine.

Rate this recipe!

Post this recipe to your site

<h1>Corn& Potato Chowder</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 teaspoon oil <P>2 teaspoons sherry <P>1 cup onion -- chopped <P>1 cup carrot -- sliced <P>2 stalks celery -- sliced <P>2 cups red potatoes -- cubed <P>1 bay leaf <P>1 cup vegetable broth <P>1 cup skim milk <P>1 cup corn kernels <P>cayenne to taste plain yogurt for garnish (optional) <P>Instructions In large heavy saucepan, heat oil and sherry until bubbling. Add onion and saute 5 minutes. (If mixture appears dry, add 1-2 tsp. water.) Add carrot, celery, bay leaf, potatoes & stock. Cover, bring to boil & cook over medium heat for 10-15 minutes, or until potato is tender. Add milk & corn; simmer for 3 minutes or until corn is tender. Discard bay leaf. Puree 1 cup soup in blender, then return to pot. Season with cayenne. If desired, garnish with yogurt. Note: Go easy on the cayenne. The first time I made this I overdid it! I didn't use the yogurt, and it tasted fine. <P><P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.find-a-recipe.co.uk" title="Free recipe">free recipes</a>