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.

Dirty Rice (G)

	Category	Rice Recipes
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Ingredients And Procedures

2 tb Chicken fat

1/2 lb Chicken gizzards; ground

1/4 lb Pork; ground

1 Bay leaves

1 Onions; minced

1 1/2 Celery; minced

1/2 Bell peppers, green; minced

1 Garlic cloves; minced

1 ts Tabasco sauce

1 ts Salt

1 ts Pepper, black

2 ts Paprika

1 ts Dry mustard

1 ts Cumin

1/2 ts Thyme

1/2 ts Oregano

2 tb Butter

2 c Stock, pork

1/2 lb Chicken livers; ground

1 c Rice; uncooked

Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan botton well. Add the stock and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately. From: Ellen Cleary (Fidonet 1:396/15.2) Source: Chef Paul Prudhomme, Louisiana Kitchen.

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<h1>Dirty Rice (G)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 tb Chicken fat <P>1/2 lb Chicken gizzards; ground <P>1/4 lb Pork; ground <P>1 Bay leaves <P>1 Onions; minced <P>1 1/2 Celery; minced <P>1/2 Bell peppers, green; minced <P>1 Garlic cloves; minced <P>1 ts Tabasco sauce <P>1 ts Salt <P>1 ts Pepper, black <P>2 ts Paprika <P>1 ts Dry mustard <P>1 ts Cumin <P>1/2 ts Thyme <P>1/2 ts Oregano <P>2 tb Butter <P>2 c Stock, pork <P>1/2 lb Chicken livers; ground <P>1 c Rice; uncooked <P>Place fat, gizzards, pork and bay leaves in large heavy skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco, salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly, scraping pan bottom well. Add the butter and stir until melted. Reduce heat to medium and cook about 8 minutes, stirring constantly and scraping pan botton well. Add the stock and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook about 5 minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. Remove bay leaves and serve immediately. From: Ellen Cleary (Fidonet 1:396/15.2) Source: Chef Paul Prudhomme, Louisiana Kitchen. <P><BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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