Diet info

The Zone Diet
The Zone diet is a diet initially devised by Barry Sears in a number of books, publications and an associated web site. The Zone diet isn’t expressly a fat reduction diet, but many zone diet fans believe that they really reduce body weight by following the zone diet.
The main scientific theory behind the Zone Diet is that if one were to control the amount of two important hormones, (insulin and glucogen), then your body releases eicosanoids (anti-inflamatory chemicals) which, in turn puts one's body in a balanced state that is a lot more healthful than normal, which is known as the zone.
Sears states that if you get into this 'zone', your metabolism is working at its most efficient and, as a result, does not need to build up stores of fat.
The main technique of the diet is to keep tight control over the exact ratio of carbohydrates to proteins, and to dose yourself with high levels of Omega 3 and omega 6.

Breakfast Portobellos with Shiitakes

	Category	Breakfast Recipes
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Ingredients And Procedures

4 md -to large fresh portobello

-caps, 4-6 inches across -cleaned 3 tb Olive oil

4 oz Shiitake mushrooms -- stems

-removed and caps sliced 1/2 sm Onion -- finely diced

1 c Fresh corn kernels

1/3 c Toasted pine nuts

1/2 c Fried, crumbled bacon(opt)

Salt 8 Eggs

Preheat oven to 400 degrees. Place portobello caps, gill sides up, in a large baking dish and bake 5 minutes. Meanwhile heat oil in a large saute pan over high heat. Add shiitakes, onion, and corn; saute until mushrooms are limp and corn tender, 3-4 minutes. Add pine nuts and bacon if using and stir well. Be sure to season well. Remove mushrooms from oven and evenly divide shiitake mixture among 4 caps smoothing surface. Make sure caps lay as flat as possible so that eggs do not slide to one side while baking. Crack 2 eggs on top of each mushroom.

Lightly salt eggs and return dish to oven. Bake until eggs are done to your liking, then serve at once. Nutritional info per serving: 485 cal; 19g pro, 39g carb, 32g fat (55%) Source: A Cook's Book of Mushrooms by Jack Czarnecki Miami Herald, 9/28/95 format: 8/15/96, Lisa Crawford

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<h1>Breakfast Portobellos with Shiitakes</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 md -to large fresh portobello <P>-caps, 4-6 inches across -cleaned 3 tb Olive oil <P>4 oz Shiitake mushrooms -- stems <P>-removed and caps sliced 1/2 sm Onion -- finely diced <P>1 c Fresh corn kernels <P>1/3 c Toasted pine nuts <P>1/2 c Fried, crumbled bacon(opt) <P>Salt 8 Eggs <P><P>Preheat oven to 400 degrees. Place portobello caps, gill sides up, in a large baking dish and bake 5 minutes. Meanwhile heat oil in a large saute pan over high heat. Add shiitakes, onion, and corn; saute until mushrooms are limp and corn tender, 3-4 minutes. Add pine nuts and bacon if using and stir well. Be sure to season well. Remove mushrooms from oven and evenly divide shiitake mixture among 4 caps smoothing surface. Make sure caps lay as flat as possible so that eggs do not slide to one side while baking. Crack 2 eggs on top of each mushroom. <P>Lightly salt eggs and return dish to oven. Bake until eggs are done to your liking, then serve at once. Nutritional info per serving: 485 cal; 19g pro, 39g carb, 32g fat (55%) Source: A Cook's Book of Mushrooms by Jack Czarnecki Miami Herald, 9/28/95 format: 8/15/96, Lisa Crawford <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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