Dieting tips

The Zone Diet
The Zone diet is a diet first devised by Barry Sears in a series of books. The Zone diet is not expressly a fat reduction diet, however many 'zone dieters' discover that they really manage to lose weight by following this system.
The main scientific theory behind the Zone Diet is that if you were to gain control of the amount of the hormones 'insulin' and 'glucogen', then your body releases eicosanoids (anti-inflamatory chemicals) which, in turn puts one's body in a balanced state which is an awful lot more healthy than usual, which followers of the diet, refer to as '"he zone".
Sears alleges that when your body is in this 'zone' it is much more efficient and, because of this, does not build up layers of fat.
The main method of the system is to keep tight control over the ratio of carbs to proteins, and to make sure your diet has increased levels of Omega 3 fish oils.

Penne Puttanesca Recipe

	Category	Pasta Recipes
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Ingredients And Procedures

16 oz Penne pasta (or ziti or

-mostaccioli) 1/4 c Parmesan; grated

-------------------------------MARINARA BASE------------------------------- 4 md Garlic cloves; peeled &

-coarsely chopped 1 lg Basil leaf, fresh; coarsely

-chopped 1/2 ts Salt

1/2 ts Pepper, black

1/4 c ;Water, cold

16 oz Tomato, canned crushed

------------------------------PUTTANESCA SAUCE------------------------------ 1/2 c Olive oil

8 Flat anchovy fillets, rinsed

-& drained 3 md Garlic clove; peeled &

-minced 2 tb Parsley; finely chopped

1 tb Red pepper; crushed

1/4 c Capers; rinsed, drained

24 Kalamata olive, pitted

To prepare the marinara base: Combine the garlic and basil in a food processor or blender and chop finely. Add the salt, black pepper and water; process 30 seconds. Stir into the tomatoes and set aside. To prepare the puttanesca sauce: Heat the olive oil in a large saute pan. Add the anchovies and cook, mashing with the back of a spoon, until disintegrated. Add the garlic, parsley and crushed red pepper flakes. Cook 1 minute. Add the capers and olives; cook seconds. Stir in the marinara base and simmer 5 minutes. Keep warm. Cook the pasta in lots of boiling water according to package directions. Drain and put back into the hot pan. Add the sauce and Parmesan. Stir well and transfer to a heated bowl for serving. Note: The original recipe called for 2 Tbsp salt and 3 Tbsp crushed red pepper flakes. Times testers felt that the reduced amounts were adequate. [Moderator's Note: Maybe for the salt....] Obmodification: I plan to reduce the olive oil to 1/4 cup next time, which is probably more than adequate and cuts down a bit on the fat. This is from the new Seattle Times column, By Request, which helps readers get recipes for favorite dishes they have enjoyed at restau- rants, and to locate recipes they have heard about or lost. As a puttanesca connoisseur, I've found that Salvatore Ristorante Italiano in Seattle makes the *best* puttanesca I've had at any restaurant in the area. The following has been shared by the owner, Salvatore Anania. Hope you enjoy it as much as I. From: Sandra Vigil, vigil@esca.com

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<h1>Penne Puttanesca</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>16 oz Penne pasta (or ziti or <P>-mostaccioli) 1/4 c Parmesan; grated <P>-------------------------------MARINARA BASE------------------------------- 4 md Garlic cloves; peeled & <P>-coarsely chopped 1 lg Basil leaf, fresh; coarsely <P>-chopped 1/2 ts Salt <P>1/2 ts Pepper, black <P>1/4 c ;Water, cold <P>16 oz Tomato, canned crushed <P>------------------------------PUTTANESCA SAUCE------------------------------ 1/2 c Olive oil <P>8 Flat anchovy fillets, rinsed <P>-& drained 3 md Garlic clove; peeled & <P>-minced 2 tb Parsley; finely chopped <P>1 tb Red pepper; crushed <P>1/4 c Capers; rinsed, drained <P>24 Kalamata olive, pitted <P>To prepare the marinara base: Combine the garlic and basil in a food processor or blender and chop finely. Add the salt, black pepper and water; process 30 seconds. Stir into the tomatoes and set aside. To prepare the puttanesca sauce: Heat the olive oil in a large saute pan. Add the anchovies and cook, mashing with the back of a spoon, until disintegrated. Add the garlic, parsley and crushed red pepper flakes. Cook 1 minute. Add the capers and olives; cook seconds. Stir in the marinara base and simmer 5 minutes. Keep warm. Cook the pasta in lots of boiling water according to package directions. Drain and put back into the hot pan. Add the sauce and Parmesan. Stir well and transfer to a heated bowl for serving. Note: The original recipe called for 2 Tbsp salt and 3 Tbsp crushed red pepper flakes. Times testers felt that the reduced amounts were adequate. [Moderator's Note: Maybe for the salt....] Obmodification: I plan to reduce the olive oil to 1/4 cup next time, which is probably more than adequate and cuts down a bit on the fat. This is from the new Seattle Times column, By Request, which helps readers get recipes for favorite dishes they have enjoyed at restau- rants, and to locate recipes they have heard about or lost. As a puttanesca connoisseur, I've found that Salvatore Ristorante Italiano in Seattle makes the *best* puttanesca I've had at any restaurant in the area. The following has been shared by the owner, Salvatore Anania. Hope you enjoy it as much as I. From: Sandra Vigil, vigil@esca.com <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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