Diet types

The Zone Diet
The Zone diet is a diet primarily advocated by Barry Sears in a number of books and publications. The Zone diet isn’t specifically a fat reduction diet, nevertheless many zone diet followers find that they actually manage to lose a few pounds when following it.
The main theory of the Zone Diet is that if you were to gain control of the levels of insulin and glucogen (two hormones), then your body releases eicosanoids which, as a consequence puts your body in a state of equilibrium that is a lot more healthful than usual, which followers of the diet, refer to as '"he zone".
Sears claims that a body that is in 'the zone' is working at its most efficient and, as a consequence, does not need to convert surplus energy to fat.
The most valuable method of the diet is to control the precise ratio of carbs to proteins, and to take high levels of Omega 3 and omega 6.

Robins Pot Pie

	Category	Vegetarian Recipes
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Ingredients And Procedures

1 ea 8" Pie crust baked

1 ea 8" Crust unbaked (top)

1/4 c Unbleached all-purpose flour

1 tb Nutritional yeast flakes

1 ts Salt

3/4 ts Garlic powder

3 c Firm tofu, cubed

2 tb Vegetable oil

1 c Onion, chopped

1 c Celery, sliced

1 c Carrots, chopped

1 c Assorted vegetables

2 c Chickenless gravy, see

-- recipe Set the pie shell aside. Combine the flour, yeast, salt, garlic powder & tofu in a paper bag, and shake. Saute the tofu mixture in the oil until lightly browned. Add the onion, celery & carrots & continue to saute until onions are soft, about 5 minutes. Add the other vegetables & cook until the vegetables are tender but crisp, about 5 minutes. Preheat the oven to 375F. Pour the gravy over the mixture in the skillet & stir. Pour into the pie shell. Roll out top dough & place on pie. Bake for 30 minutes or until crust is lightly browned. VARIATION: Pour vegetable mixture into an uncovered casserole dish & top with crushed cornflakes. Bake for 30 minutes. PETA & Ingrid Newkirk, "The Compassionate Cook". Posted by Carolyn Doss

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<h1>Robins Pot Pie</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 ea 8" Pie crust baked <P>1 ea 8" Crust unbaked (top) <P>1/4 c Unbleached all-purpose flour <P>1 tb Nutritional yeast flakes <P>1 ts Salt <P>3/4 ts Garlic powder <P>3 c Firm tofu, cubed <P>2 tb Vegetable oil <P>1 c Onion, chopped <P>1 c Celery, sliced <P>1 c Carrots, chopped <P>1 c Assorted vegetables <P>2 c Chickenless gravy, see <P>-- recipe Set the pie shell aside. Combine the flour, yeast, salt, garlic powder & tofu in a paper bag, and shake. Saute the tofu mixture in the oil until lightly browned. Add the onion, celery & carrots & continue to saute until onions are soft, about 5 minutes. Add the other vegetables & cook until the vegetables are tender but crisp, about 5 minutes. Preheat the oven to 375F. Pour the gravy over the mixture in the skillet & stir. Pour into the pie shell. Roll out top dough & place on pie. Bake for 30 minutes or until crust is lightly browned. VARIATION: Pour vegetable mixture into an uncovered casserole dish & top with crushed cornflakes. Bake for 30 minutes. PETA & Ingrid Newkirk, "The Compassionate Cook". Posted by Carolyn Doss <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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