Re: Savings That Are Unbeatable!

I had to take a minute to share this great program with you. I recently joined
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program has enabled me to save money on my groceries like nothing ever has. I
was always an avid coupon user and my friends named me the coupon queen. But
with this program I consistently saving between 75% - 80% on my entire weekly
bills!

Carol

hi all,
thank you for letting me join
a little about me. I am a professional cook in a no salt low sugar low fat glutn
free all natural ristorante'.
Id love to talk to more like me.
Ienjoy perviding these dishes for people.
port gelato in san pedro california 90731 is the place

The Free Grocery Loophole Works!

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[Non-text portions of this message have been removed]

Hello everybody,
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Do not forget your comment on the subject
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Excerpt
The following is an excerpt from the book Cholesterol Down
by Janet Bond Brill, Ph.D., R.D., LDN
Published by Three Rivers Press; December 2006;$13.95US/$17.95CAN;
978-0-307-33911-9
Copyright © 2006 Janet Brill, Ph.D.

Thursday's Recipes

Mia's Veggie Omelet

This recipe is named for my daughter Mia, who often makes this
colorful and nutritious omelet. Serve with two soy sausages, whole-
wheat toast, and margarine with plant sterols.

Yield: 1 serving

  ¼ cup asparagus, chopped
1 tablespoon water
2 teaspoons canola oil
¼ cup jarred sweet red peppers (found in the condiment section of
most supermarkets)
½ medium Vidalia onion, chopped
6 egg whites
1 ounce soy cheddar cheese, shredded
Salt and pepper to taste, optional

Cut tough stems off asparagus. Chop the tender portions of the spears
into small pieces. Microwave in microwave-safe bowl with water until
soft, about 2 minutes. Heat oil in frying pan. Add vegetables and
sauté over medium-high heat until cooked (onion is transparent).
Whisk egg whites together until a froth forms. Add in egg whites and
fry until omelet has reached desired consistency. Top with shredded
cheese, cover, and continue heating until cheese has just melted.
Season to taste with salt and pepper if desired and serve warm.

Nutritional information per serving (1 omelet):
Calories: 261, Fat: 13 g, Cholesterol: 0 mg, Sodium: 840 mg,
Carbohydrate: 8 g, Dietary Fiber: 2 g, Sugars: 2 g, Protein: 29 g


----------------------------------------------------------------------
----------

Four-Mushroom Barley Soup

Warm and comforting, this soup is just the thing for a cold winter's
day.

Yield: 10 servings

9 cups reduced-sodium chicken broth
½ ounce dried porcini mushrooms
½ ounce dried shiitake mushrooms
¼ cup canola oil
1 large onion, chopped
2 medium shallots, finely chopped
8-ounce package baby bella or cremini mushrooms, stemmed, cleaned,
and diced
12-ounce package white button mushrooms, stemmed, cleaned, and
quartered
1 teaspoon kosher salt
2 carrots, peeled and chopped into small pieces
3 garlic cloves, minced
1 cup whole-grain barley
1 bay leaf
¼ teaspoon dried thyme
Shredded soy or regular part-skim mozzarella cheese, optional

Heat 1½ cups chicken broth. Add porcini and shiitake mushrooms to
broth and soak, covered, until soft, about 30 minutes. Remove
mushrooms from broth and chop into small pieces; set aside. Strain
soaking liquid and set aside. Heat the oil in a large stockpot over
medium heat. Add onions and shallots and cook until onions are
translucent, about 5 minutes. Add the baby bella and button mushrooms
and salt. Cook, stirring frequently, until mushrooms are tender,
about 10 minutes. Add carrots and garlic, stir, and cook an
additional minute. Add remaining chicken broth, porcini and shiitake
soaking liquid, porcini and shiitake mushrooms, barley, bay leaf, and
thyme. Bring to a boil, stir, and cover; reduce heat and simmer about
1 hour. Remove and discard bay leaf before serving. Sprinkle with
shredded mozzarella cheese before serving, if desired.

Nutritional information per serving (1⁄10 of recipe, 351 grams or
approximately 1½ cups soup):
Calories: 157, Fat: 6 g, Cholesterol: 0 mg, Sodium: 744 mg,
Carbohydrate: 20 g, Dietary Fiber: 5 g, Sugars: 2 g, Protein: 7 g


----------------------------------------------------------------------
----------

Deli Club Sandwich

Yield: 1 serving

2 slices 100% whole-wheat bread
4 slices Smart Deli roast-turkey-style soy deli slices
1 ounce Lifetime cholesterol-reducing cheddar cheese
½ avocado, peeled and sliced
¼ cup chopped spinach
2 slices tomato
1 slice red onion
Mustard to taste

Toast whole-wheat bread. Combine all ingredients into sandwich and
add condiments to taste.

Nutritional information per serving (1 sandwich):
Calories: 353, Fat: 10 g, Cholesterol: 0 mg, Sodium: 1134 mg,
Carbohydrate: 40 g, Dietary Fiber: 10 g, Sugars: 14 g, Protein: 29 g


----------------------------------------------------------------------
----------

Spinach Salad with Grilled Portobello Mushrooms

Yield: 2 servings

4 cups washed spinach leaves, preferably organically grown
2 large ripe tomatoes, diced
2 large portobello mushrooms
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
Juice of ½ fresh lemon
Salt and freshly ground black pepper to taste
Balsamic glaze (available commercially such as Gia Russa from Italy)

Heat grill to medium-high heat. Chop spinach into small pieces and
divide spinach between two salad plates. Top each with chopped
tomatoes. Wash and dry mushrooms, removing stems. In a small pot,
heat olive oil and sauté garlic with lemon juice, salt, and pepper
until garlic is browned. Brush mushroom caps (both sides) generously
with olive oil mixture. Grill mushrooms over medium heat, stem side
down, for about 8 minutes. Turn and grill tops for 6 to 8 minutes
more. The mushrooms should be browned and tender. Remove from grill,
cut into quarters, and arrange over spinach salad. Add seasoning to
taste. Drizzle salad with balsamic glaze and serve.

Nutritional information per serving (½ of recipe):
Calories: 220, Fat: 15 g, Cholesterol: 0 mg, Sodium: 236 mg,
Carbohydrate: 21 g, Dietary Fiber: 5 g, Sugars: 7 g, Protein: 5 g


----------------------------------------------------------------------
----------

Soy Chicken Patties

Yield: 1 serving

2 frozen soy-based chicken patties (such as Morningstar Farms),
defrosted
1 tablespoon fresh lemon juice
1 teaspoon dried dill
Commercial gravy, optional

Preheat broiler. Line a baking pan with aluminum foil. Place chicken
patties on foil, drizzle with lemon juice, and sprinkle with dill.
Broil about 2 minutes each side, until no longer pink. Serve with
commercial gravy if desired.

Nutritional information per serving (2 patties):
Calories: 308, Fat: 13 g, Cholesterol: 1 mg, Sodium: 1028 mg,
Carbohydrate: 19 g, Dietary Fiber: 7 g, Sugars: 5 g, Protein: 19 g


----------------------------------------------------------------------
----------

Mashed Potatoes with Chickpeas

Yield: 6 servings

2 pounds baking potatoes, peeled and cut into chunks
1 can (15.5 ounces) chickpeas, rinsed and drained
1 cup light soy milk
½ cup reduced-sodium chicken broth
¼ cup Take Control Light margarine
1 teaspoon salt
½ teaspoon pepper
Commercial gravy, optional

Place potatoes in large saucepan, cover with water, and bring to a
boil. Reduce heat and simmer for 15 minutes or until tender. Drain
and return potatoes to pan. Add chickpeas and mash using a potato
masher. Add soy milk, chicken broth, margarine, and salt and pepper
and stir. Cook an additional 2 minutes, until heated, stirring
constantly. Serve warm. Top with commercial gravy if desired.

Nutritional information per serving (1⁄6 of recipe, 293 grams or
approximately 1 cup):
Calories: 255, Fat: 5 g, Cholesterol: 0 mg, Sodium: 751 mg,
Carbohydrate: 46 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 7 g


----------------------------------------------------------------------
----------

Garlicky Broccoli

Yield: 2 servings

2 cups broccoli florets
2 tablespoons water
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon fresh lemon juice
Salt and freshly ground pepper
Fresh parsley, for garnish, optional

Place broccoli in a microwave safe bowl, add water, and cook in
microwave on high until tender, about 5 minutes (I like it very well
done, about 10 minutes). In a saucepan, combine olive oil, garlic,
and lemon juice and cook over low heat for approximately 3 minutes,
stirring occasionally, until garlic is golden brown. Pour garlic
sauce over drained broccoli, toss, add salt and pepper to taste, and
serve. Garnish with fresh parsley if desired.

Nutritional information per serving (½ of recipe):
Calories: 88, Fat: 7 g, Cholesterol: 0 mg, Sodium: 20 mg,
Carbohydrate: 5 g, Dietary Fiber: 2 g, Sugars: 0 g, Protein: 2 g

Copyright © 2006 Janet Brill, PH.D.

The key to overcoming "low sodium depression" as I call it is to talk
with others who share the same challenges as you. This was one of the
main reasons for starting up the low sodium club in the first place.
There is a strong need for a place (private and secure like the low
sodium club) to communicate with other people who have heart disease or
are on a low sodium diet. There are a few free forums and chat rooms
online that you can use to get a similar sense of community, but the
problem with these websites is the security. With free websites, ANYONE
can login and see what you're talking about, where you live, what kinds
of personal problems you are facing. I don't know about you, but I
don't want some stranger spying on me, especially with all the identity
theft and things going on these days. That's why our private members
only forum is so great. The ONLY people who can access the chat forum
are paid members!
Let's face it, living this lifestyle can be VERY challenging,
especially when nobody else you know understands how you feel or has
any idea how difficult it can be.
http://lowsodiumh.blogspot.com/#

--

your welcome let me know how you like it okay,

- In Allergyfree_Eating@yahoogroups.com, Jean Metivier
<jeaniem_2000@...> wrote:
>
> Thank you for this recipe!
>
> --- skybluedove2000 <candycanedove@...> wrote:
>
> > --- In Allergyfree_Eating@yahoogroups.com,
> > "jeaniem_2000"
> > <jeaniem_2000@> wrote:
> > >
> >
> > CABGE SPANISH AND OTHER VEGES STEAMED THEN PUT
> > TEASPOON OLIVA EXTRE
> > VRIGHAN OVER THEM. COOK BROWN RICE SLOW AND ESY WITH
> > ANY SPICE YOU
> > WHANT PUTTHEM TOGATHER WITH VINGER TSET FOR A MINTED
> > THEM SEVRE
> > I LOVE CANNOT EAT MILK WHAET PENUTS EATT HIS AL THE
> > TIME
> > > I have been on this special diet of gluten free,
> > casein free, egg
> > > free, honey free and caffein free for sometime,
> > but now my doctor
> > > wants me to reduce my calories to 1600 a day.
> > >
> > > Does anyone have any recipes that fall under 400
> > calories (or less)
> > > per serving?
> > >
> >
> >
> >
> >
>
>
>
>
>
________________________________________________________________________________\
____
> Sponsored Link
>
> Online degrees - find the right program to advance your career.
> Www.nextag.com
>

i use mama sita'a soy sause it i s wheat free,
   but must of the wsoy suce i have seen have wheat
--




- In Allergyfree_Eating@yahoogroups.com, Jean Metivier
<jeaniem_2000@...> wrote:
>
> Thank you so much for the recipe.  I just have to make
> sure the soy sauce is gluten free.
> :)
>
>
> --- yma823 yma823@... wrote:
>
> > Excerpt
> > The following is an excerpt from the book The
> > Ultimate New York Diet
> > by David Kirsch
> > Published by McGraw-Hill; October
> > 2006;$24.95US/$29.95CAN; 0-07-
> > 147582-6
> > Copyright ¢¯ 2006 David Kirsch
> >
> > Sesame Chicken Fingers
> > This easy dish goes over well at parties. It¡¯s
> > also great as a light
> > meal served with broccoli. I particularly enjoy it
> > with David¡¯s Low-
> > Fat Peanut Sauce (see Index), which is included with
> > the phase 2 and
> > 3 recipes.
> >
> > &frac14; teaspoon light soy sauce
> > &frac14; teaspoon Dijon mustard
> > 1 teaspoon water
> > 1 teaspoon turmeric
> > 1 4-ounce boneless, skinless chicken breast sliced
> > into 4 strips
> > 1 tablespoon toasted black and white sesame seeds
> >
> > In a small bowl, mix the soy sauce, mustard, water,
> > and turmeric.
> > Marinate the chicken in the mixture up to 1 hour.
> > Coat the chicken
> > with sesame seeds.
> >
> > Preheat oven to 350©«F. Place the chicken on a
> > nonstick baking pan.
> > Bake 12 to15 minutes or until chicken strips are
> > cooked through.
> >
> > Makes 1 serving. Per serving: 195 calories, 26 g
> > protein, 2 g
> > carbohydrate, 8 g fat, 1 g saturated fat, 2 g fiber,
> > 0 g sugar
> >
> >
> >
> ----------------------------------------------------------------------
> > ----------
> >
> > Cauliflower Hash
> > You can mix this recipe with cubed grilled chicken
> > or turkey breast
> > to create a complete entr&eacute;e. It also goes
> > well over steamed spinach.
> >
> > Nonfat cooking spray
> > &frac14; cup chopped shallots
> > 1 cup steamed cauliflower florets
> > ¨÷ cup chopped celery
> > ¨÷ cup sliced roasted red peppers
> > (store-bought, or see Index for
> > recipe)
> > 1 teaspoon chopped fresh thyme
> > Salt
> > Pepper
> >
> > Heat a medium nonstick skillet over medium heat, and
> > coat with
> > cooking spray. Add the shallots and cook for 1 to 2
> > minutes, until
> > softened. Add the cauliflower and celery. Cook 3 to
> > 5 minutes, until
> > the vegetables begin to brown. Add the roasted red
> > peppers and thyme.
> > Cook for 2 minutes more. Season to taste with salt
> > and pepper.
> >
> > Makes 2 servings. Per serving: 41 calories, 2 g
> > protein, 9 g
> > carbohydrate, 0 g fat, 0 g saturated fat, 2 g fiber,
> > 2 g sugar
> >
> >
> >
> ----------------------------------------------------------------------
> > ----------
> >
> > Roasted Vegetable Caponata
> > This versatile Mediterranean favorite is perfect as
> > a side dish or as
> > the featured main course for all of you vegetarians
> > out there.
> >
> > 1 medium eggplant
> > Nonfat cooking spray
> > &frac12; cup chopped Vidalia onion
> > &frac12; cup chopped fennel bulb
> > &frac14; cup chopped celery
> > 1 clove garlic, minced
> > ¨÷ cup sliced roasted red peppers
> > (store-bought, or see Index for
> > recipe)
> > 4 canned plum tomatoes, chopped
> > &frac12; cup juice from canned tomatoes
> > &frac12; cup bottled water
> > 1 tablespoon coarsely chopped fresh parsley
> > 4 fresh basil leaves
> > 2 teaspoons baby capers (optional)
> >
> > Preheat the oven to 400©«F. Wrap the eggplant in
> > foil, and bake for 50
> > to 60 minutes, until tender when pricked with a
> > fork. Cut the
> > eggplant in half, and scoop out 1 cup roasted
> > eggplant from the
> > center. Set aside.
> >
> > Heat a medium nonstick skillet over medium heat, and
> > coat with
> > cooking spray. Add the onion, and cook for 3 to 4
> > minutes, until
> > onion begins to soften. Add the fennel, celery, and
> > garlic, and cook
> > for 3 minutes. Add the eggplant, roasted red
> > peppers, plum tomatoes,
> > juice, water, parsley, and basil. Simmer 15 to 20
> > minutes, until the
> > liquid is absorbed and the vegetables are soft.
> > Remove the basil leaves and add the capers. Remove
> > from heat, and
> > cool to room temperature. Cover and refrigerate for
> > up to 2 weeks.
> > Serve at room temperature.
> >
> > Makes 2 servings. Per serving: 86 calories, 3 g
> > protein, 20 g
> > carbohydrate, 1 g fat, 0 g saturated fat, 5 g fiber,
> > 10 g sugar
> >
> >
> >
> ----------------------------------------------------------------------
> > ----------
> >
> > Thai Ginger Sirloin Salad
> > This salad tastes delicious hot or cold. When
> > chilled, the steak is
> > not as spicy, so use &frac12; teaspoon red pepper
> > flakes. If serving it
> > warm, use only &frac14; teaspoon. You can use extra
> > mesclun greens if baby
> > bok choy is not available.
> >
> > 6 ounces sirloin steak, trimmed of fat
> > 1 teaspoon grated fresh gingerroot
> > 1 clove garlic, minced
> > &frac14;-&frac12; teaspoon red pepper flakes
> > Juice of &frac12; lime
> > Nonfat cooking spray
> > 1 head baby bok choy cabbage, sliced (about 1 cup)
> > 1 cup mesclun greens, washed and dried
> > 1 tablespoon grated carrot
> > &frac14; cup bean sprouts
> > 3 tablespoons Ginger Soy Dressing (see Index)
> >
> > Cut the sirloin into &frac12;-inch slices, and place
> > them in a small bowl.
> > Add the ginger, garlic, and pepper flakes. Squeeze
> > the lime juice
> > over the meat. Toss to coat. Let marinate at room
> > temperate for 10 to
> > 15 minutes.
> >
> > Meanwhile, heat a medium nonstick skillet over
> > medium-high heat, and
> > coat with cooking spray. Add the bok choy, and cook
> > for 1 to 2
> > minutes, until the leaves are just wilted but the
> > cabbage is still
> > crunchy. Remove to a serving plate.
> >
> > Wipe out the skillet, and coat with cooking spray.
> > Heat over high
> > heat. Place the sirloin slices in the pan, and sear
> > for 30 seconds
> > per side for rare or 50 seconds per side for well
> > done. Set aside.
> >
> > Line a serving plate with the bok choy, mesclun
> > greens, carrot, and
> > bean sprouts. Arrange the steak over the salad.
> > Serve immediately, or
> > refrigerate for up to 6 hours and serve chilled.
> > Drizzle with
> > dressing just before serving.
> >
> > Makes 1 serving. Per serving: 363 calories, 33 g
> > protein, 18 g
> > carbohydrate, 15 g fat, 5 g saturated fat, 3 g
> > fiber, 9 g sugar
> >
> > Copyright ¢¯ 2006 David Kirsch
> >
> >
> >
> >
> >
> === message truncated ===
>
>
>
>
>
________________________________________________________________________\
____________
> Sponsored Link
>
> Online degrees - find the right program to advance your career.
> Www.nextag.com
>

Thank you so much for the recipe.  I just have to make
sure the soy sauce is gluten free.
:)


--- yma823 <yma823@...> wrote:

> Excerpt
> The following is an excerpt from the book The
> Ultimate New York Diet
> by David Kirsch
> Published by McGraw-Hill; October
> 2006;$24.95US/$29.95CAN; 0-07-
> 147582-6
> Copyright ¢¯ 2006 David Kirsch
>
> Sesame Chicken Fingers
> This easy dish goes over well at parties. It¡¯s
> also great as a light
> meal served with broccoli. I particularly enjoy it
> with David¡¯s Low-
> Fat Peanut Sauce (see Index), which is included with
> the phase 2 and
> 3 recipes.
>
> &frac14; teaspoon light soy sauce
> &frac14; teaspoon Dijon mustard
> 1 teaspoon water
> 1 teaspoon turmeric
> 1 4-ounce boneless, skinless chicken breast sliced
> into 4 strips
> 1 tablespoon toasted black and white sesame seeds
>
> In a small bowl, mix the soy sauce, mustard, water,
> and turmeric.
> Marinate the chicken in the mixture up to 1 hour.
> Coat the chicken
> with sesame seeds.
>
> Preheat oven to 350©«F. Place the chicken on a
> nonstick baking pan.
> Bake 12 to15 minutes or until chicken strips are
> cooked through.
>
> Makes 1 serving. Per serving: 195 calories, 26 g
> protein, 2 g
> carbohydrate, 8 g fat, 1 g saturated fat, 2 g fiber,
> 0 g sugar
>
>
>
----------------------------------------------------------------------
> ----------
>
> Cauliflower Hash
> You can mix this recipe with cubed grilled chicken
> or turkey breast
> to create a complete entr&eacute;e. It also goes
> well over steamed spinach.
>
> Nonfat cooking spray
> &frac14; cup chopped shallots
> 1 cup steamed cauliflower florets
> ¨÷ cup chopped celery
> ¨÷ cup sliced roasted red peppers
> (store-bought, or see Index for
> recipe)
> 1 teaspoon chopped fresh thyme
> Salt
> Pepper
>
> Heat a medium nonstick skillet over medium heat, and
> coat with
> cooking spray. Add the shallots and cook for 1 to 2
> minutes, until
> softened. Add the cauliflower and celery. Cook 3 to
> 5 minutes, until
> the vegetables begin to brown. Add the roasted red
> peppers and thyme.
> Cook for 2 minutes more. Season to taste with salt
> and pepper.
>
> Makes 2 servings. Per serving: 41 calories, 2 g
> protein, 9 g
> carbohydrate, 0 g fat, 0 g saturated fat, 2 g fiber,
> 2 g sugar
>
>
>
----------------------------------------------------------------------
> ----------
>
> Roasted Vegetable Caponata
> This versatile Mediterranean favorite is perfect as
> a side dish or as
> the featured main course for all of you vegetarians
> out there.
>
> 1 medium eggplant
> Nonfat cooking spray
> &frac12; cup chopped Vidalia onion
> &frac12; cup chopped fennel bulb
> &frac14; cup chopped celery
> 1 clove garlic, minced
> ¨÷ cup sliced roasted red peppers
> (store-bought, or see Index for
> recipe)
> 4 canned plum tomatoes, chopped
> &frac12; cup juice from canned tomatoes
> &frac12; cup bottled water
> 1 tablespoon coarsely chopped fresh parsley
> 4 fresh basil leaves
> 2 teaspoons baby capers (optional)
>
> Preheat the oven to 400©«F. Wrap the eggplant in
> foil, and bake for 50
> to 60 minutes, until tender when pricked with a
> fork. Cut the
> eggplant in half, and scoop out 1 cup roasted
> eggplant from the
> center. Set aside.
>
> Heat a medium nonstick skillet over medium heat, and
> coat with
> cooking spray. Add the onion, and cook for 3 to 4
> minutes, until
> onion begins to soften. Add the fennel, celery, and
> garlic, and cook
> for 3 minutes. Add the eggplant, roasted red
> peppers, plum tomatoes,
> juice, water, parsley, and basil. Simmer 15 to 20
> minutes, until the
> liquid is absorbed and the vegetables are soft.
> Remove the basil leaves and add the capers. Remove
> from heat, and
> cool to room temperature. Cover and refrigerate for
> up to 2 weeks.
> Serve at room temperature.
>
> Makes 2 servings. Per serving: 86 calories, 3 g
> protein, 20 g
> carbohydrate, 1 g fat, 0 g saturated fat, 5 g fiber,
> 10 g sugar
>
>
>
----------------------------------------------------------------------
> ----------
>
> Thai Ginger Sirloin Salad
> This salad tastes delicious hot or cold. When
> chilled, the steak is
> not as spicy, so use &frac12; teaspoon red pepper
> flakes. If serving it
> warm, use only &frac14; teaspoon. You can use extra
> mesclun greens if baby
> bok choy is not available.
>
> 6 ounces sirloin steak, trimmed of fat
> 1 teaspoon grated fresh gingerroot
> 1 clove garlic, minced
> &frac14;-&frac12; teaspoon red pepper flakes
> Juice of &frac12; lime
> Nonfat cooking spray
> 1 head baby bok choy cabbage, sliced (about 1 cup)
> 1 cup mesclun greens, washed and dried
> 1 tablespoon grated carrot
> &frac14; cup bean sprouts
> 3 tablespoons Ginger Soy Dressing (see Index)
>
> Cut the sirloin into &frac12;-inch slices, and place
> them in a small bowl.
> Add the ginger, garlic, and pepper flakes. Squeeze
> the lime juice
> over the meat. Toss to coat. Let marinate at room
> temperate for 10 to
> 15 minutes.
>
> Meanwhile, heat a medium nonstick skillet over
> medium-high heat, and
> coat with cooking spray. Add the bok choy, and cook
> for 1 to 2
> minutes, until the leaves are just wilted but the
> cabbage is still
> crunchy. Remove to a serving plate.
>
> Wipe out the skillet, and coat with cooking spray.
> Heat over high
> heat. Place the sirloin slices in the pan, and sear
> for 30 seconds
> per side for rare or 50 seconds per side for well
> done. Set aside.
>
> Line a serving plate with the bok choy, mesclun
> greens, carrot, and
> bean sprouts. Arrange the steak over the salad.
> Serve immediately, or
> refrigerate for up to 6 hours and serve chilled.
> Drizzle with
> dressing just before serving.
>
> Makes 1 serving. Per serving: 363 calories, 33 g
> protein, 18 g
> carbohydrate, 15 g fat, 5 g saturated fat, 3 g
> fiber, 9 g sugar
>
> Copyright ¢¯ 2006 David Kirsch
>
>
>
>
>
=== message truncated ===




________________________________________________________________________________\
____
Sponsored Link

Online degrees - find the right program to advance your career.
Www.nextag.com

Thank you for this recipe!

--- skybluedove2000 <candycanedove@...> wrote:

> --- In Allergyfree_Eating@yahoogroups.com,
> "jeaniem_2000"
> <jeaniem_2000@...> wrote:
> >
>
> CABGE SPANISH AND OTHER VEGES STEAMED THEN PUT
> TEASPOON OLIVA EXTRE
> VRIGHAN OVER THEM. COOK BROWN RICE SLOW AND ESY WITH
> ANY SPICE YOU
> WHANT PUTTHEM TOGATHER WITH VINGER TSET FOR A MINTED
> THEM SEVRE
> I LOVE CANNOT EAT MILK WHAET PENUTS EATT HIS AL THE
> TIME
> > I have been on this special diet of gluten free,
> casein free, egg
> > free, honey free and caffein free for sometime,
> but now my doctor
> > wants me to reduce my calories to 1600 a day.
> >
> > Does anyone have any recipes that fall under 400
> calories (or less)
> > per serving?
> >
>
>
>
>




________________________________________________________________________________\
____
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--- In Allergyfree_Eating@yahoogroups.com, "jeaniem_2000"
<jeaniem_2000@...> wrote:
>

CABGE SPANISH AND OTHER VEGES STEAMED THEN PUT TEASPOON OLIVA EXTRE
VRIGHAN OVER THEM. COOK BROWN RICE SLOW AND ESY WITH ANY SPICE YOU
WHANT PUTTHEM TOGATHER WITH VINGER TSET FOR A MINTED THEM SEVRE
I LOVE CANNOT EAT MILK WHAET PENUTS EATT HIS AL THE TIME
> I have been on this special diet of gluten free, casein free, egg
> free, honey free and caffein free for sometime, but now my doctor
> wants me to reduce my calories to 1600 a day.
>
> Does anyone have any recipes that fall under 400 calories (or less)
> per serving?
>

thank you for sending this it is a blessing to me ,ndwhat i need.
  i love this groupo i do not feel alone in this any more.




-----------------------------------------------
> To: Allergyfree_Eating@yahoogroups.com
> From: yma823@...
> Date: Fri, 13 Oct 2006 17:50:16 +0000
> Subject: [Allergyfree_Eating] The Ultimate New York Diet Recipes
>
> Excerpt
> The following is an excerpt from the book The Ultimate New York Diet
> by David Kirsch
> Published by McGraw-Hill; October 2006;$24.95US/$29.95CAN; 0-07-
> 147582-6
> Copyright ¿ 2006 David Kirsch
> Sesame Chicken Fingers
> This easy dish goes over well at parties. It’s also great as a light
> meal served with broccoli. I particularly enjoy it with David’s Low-
> Fat Peanut Sauce (see Index), which is included with the phase 2 and
> 3 recipes.
> ¼ teaspoon light soy sauce
> ¼ teaspoon Dijon mustard
> 1 teaspoon water
> 1 teaspoon turmeric
> 1 4-ounce boneless, skinless chicken breast sliced into 4 strips
> 1 tablespoon toasted black and white sesame seeds
> In a small bowl, mix the soy sauce, mustard, water, and turmeric.
> Marinate the chicken in the mixture up to 1 hour. Coat the chicken
> with sesame seeds.
> Preheat oven to 350Å“F. Place the chicken on a nonstick baking pan.
> Bake 12 to15 minutes or until chicken strips are cooked through.
> Makes 1 serving. Per serving: 195 calories, 26 g protein, 2 g
> carbohydrate, 8 g fat, 1 g saturated fat, 2 g fiber, 0 g sugar
> ----------------------------------------------------------
> ----------
> Cauliflower Hash
> You can mix this recipe with cubed grilled chicken or turkey breast
> to create a complete entrée. It also goes well over steamed spinach.
> Nonfat cooking spray
> ¼ cup chopped shallots
> 1 cup steamed cauliflower florets
> â…“ cup chopped celery
> â…“ cup sliced roasted red peppers (store-bought, or see Index for
> recipe)
> 1 teaspoon chopped fresh thyme
> Salt
> Pepper
> Heat a medium nonstick skillet over medium heat, and coat with
> cooking spray. Add the shallots and cook for 1 to 2 minutes, until
> softened. Add the cauliflower and celery. Cook 3 to 5 minutes, until
> the vegetables begin to brown. Add the roasted red peppers and thyme.
> Cook for 2 minutes more. Season to taste with salt and pepper.
> Makes 2 servings. Per serving: 41 calories, 2 g protein, 9 g
> carbohydrate, 0 g fat, 0 g saturated fat, 2 g fiber, 2 g sugar
> ----------------------------------------------------------
> ----------
> Roasted Vegetable Caponata
> This versatile Mediterranean favorite is perfect as a side dish or as
> the featured main course for all of you vegetarians out there.
> 1 medium eggplant
> Nonfat cooking spray
> ½ cup chopped Vidalia onion
> ½ cup chopped fennel bulb
> ¼ cup chopped celery
> 1 clove garlic, minced
> â…“ cup sliced roasted red peppers (store-bought, or see Index for
> recipe)
> 4 canned plum tomatoes, chopped
> ½ cup juice from canned tomatoes
> ½ cup bottled water
> 1 tablespoon coarsely chopped fresh parsley
> 4 fresh basil leaves
> 2 teaspoons baby capers (optional)
> Preheat the oven to 400Å“F. Wrap the eggplant in foil, and bake for 50
> to 60 minutes, until tender when pricked with a fork. Cut the
> eggplant in half, and scoop out 1 cup roasted eggplant from the
> center. Set aside.
> Heat a medium nonstick skillet over medium heat, and coat with
> cooking spray. Add the onion, and cook for 3 to 4 minutes, until
> onion begins to soften. Add the fennel, celery, and garlic, and cook
> for 3 minutes. Add the eggplant, roasted red peppers, plum tomatoes,
> juice, water, parsley, and basil. Simmer 15 to 20 minutes, until the
> liquid is absorbed and the vegetables are soft.
> Remove the basil leaves and add the capers. Remove from heat, and
> cool to room temperature. Cover and refrigerate for up to 2 weeks.
> Serve at room temperature.
> Makes 2 servings. Per serving: 86 calories, 3 g protein, 20 g
> carbohydrate, 1 g fat, 0 g saturated fat, 5 g fiber, 10 g sugar
> ----------------------------------------------------------
> ----------
> Thai Ginger Sirloin Salad
> This salad tastes delicious hot or cold. When chilled, the steak is
> not as spicy, so use ½ teaspoon red pepper flakes. If serving it
> warm, use only ¼ teaspoon. You can use extra mesclun greens if baby
> bok choy is not available.
> 6 ounces sirloin steak, trimmed of fat
> 1 teaspoon grated fresh gingerroot
> 1 clove garlic, minced
> ¼-½ teaspoon red pepper flakes
> Juice of ½ lime
> Nonfat cooking spray
> 1 head baby bok choy cabbage, sliced (about 1 cup)
> 1 cup mesclun greens, washed and dried
> 1 tablespoon grated carrot
> ¼ cup bean sprouts
> 3 tablespoons Ginger Soy Dressing (see Index)
> Cut the sirloin into ½-inch slices, and place them in a small bowl.
> Add the ginger, garlic, and pepper flakes. Squeeze the lime juice
> over the meat. Toss to coat. Let marinate at room temperate for 10 to
> 15 minutes.
> Meanwhile, heat a medium nonstick skillet over medium-high heat, and
> coat with cooking spray. Add the bok choy, and cook for 1 to 2
> minutes, until the leaves are just wilted but the cabbage is still
> crunchy. Remove to a serving plate.
> Wipe out the skillet, and coat with cooking spray. Heat over high
> heat. Place the sirloin slices in the pan, and sear for 30 seconds
> per side for rare or 50 seconds per side for well done. Set aside.
> Line a serving plate with the bok choy, mesclun greens, carrot, and
> bean sprouts. Arrange the steak over the salad. Serve immediately, or
> refrigerate for up to 6 hours and serve chilled. Drizzle with
> dressing just before serving.
> Makes 1 serving. Per serving: 363 calories, 33 g protein, 18 g
> carbohydrate, 15 g fat, 5 g saturated fat, 3 g fiber, 9 g sugar
> Copyright ¿ 2006 David Kirsch
>

_________________________________________________________________
Try the new Live Search today!
http://imagine-windowslive.com/minisites/searchlaunch/?locale=en-us&FORM=WLMTAG

Excerpt
The following is an excerpt from the book The Ultimate New York Diet
by David Kirsch
Published by McGraw-Hill; October 2006;$24.95US/$29.95CAN; 0-07-
147582-6
Copyright ¿ 2006 David Kirsch

Sesame Chicken Fingers
This easy dish goes over well at parties. It’s also great as a light
meal served with broccoli. I particularly enjoy it with David’s Low-
Fat Peanut Sauce (see Index), which is included with the phase 2 and
3 recipes.

¼ teaspoon light soy sauce
¼ teaspoon Dijon mustard
1 teaspoon water
1 teaspoon turmeric
1 4-ounce boneless, skinless chicken breast sliced into 4 strips
1 tablespoon toasted black and white sesame seeds

In a small bowl, mix the soy sauce, mustard, water, and turmeric.
Marinate the chicken in the mixture up to 1 hour. Coat the chicken
with sesame seeds.

Preheat oven to 350œF. Place the chicken on a nonstick baking pan.
Bake 12 to15 minutes or until chicken strips are cooked through.

Makes 1 serving. Per serving: 195 calories, 26 g protein, 2 g
carbohydrate, 8 g fat, 1 g saturated fat, 2 g fiber, 0 g sugar


----------------------------------------------------------------------
----------

Cauliflower Hash
You can mix this recipe with cubed grilled chicken or turkey breast
to create a complete entrée. It also goes well over steamed spinach.

Nonfat cooking spray
¼ cup chopped shallots
1 cup steamed cauliflower florets
⅓ cup chopped celery
⅓ cup sliced roasted red peppers (store-bought, or see Index for
recipe)
1 teaspoon chopped fresh thyme
Salt
Pepper

Heat a medium nonstick skillet over medium heat, and coat with
cooking spray. Add the shallots and cook for 1 to 2 minutes, until
softened. Add the cauliflower and celery. Cook 3 to 5 minutes, until
the vegetables begin to brown. Add the roasted red peppers and thyme.
Cook for 2 minutes more. Season to taste with salt and pepper.

Makes 2 servings. Per serving: 41 calories, 2 g protein, 9 g
carbohydrate, 0 g fat, 0 g saturated fat, 2 g fiber, 2 g sugar


----------------------------------------------------------------------
----------

Roasted Vegetable Caponata
This versatile Mediterranean favorite is perfect as a side dish or as
the featured main course for all of you vegetarians out there.

1 medium eggplant
Nonfat cooking spray
½ cup chopped Vidalia onion
½ cup chopped fennel bulb
¼ cup chopped celery
1 clove garlic, minced
⅓ cup sliced roasted red peppers (store-bought, or see Index for
recipe)
4 canned plum tomatoes, chopped
½ cup juice from canned tomatoes
½ cup bottled water
1 tablespoon coarsely chopped fresh parsley
4 fresh basil leaves
2 teaspoons baby capers (optional)

Preheat the oven to 400œF. Wrap the eggplant in foil, and bake for 50
to 60 minutes, until tender when pricked with a fork. Cut the
eggplant in half, and scoop out 1 cup roasted eggplant from the
center. Set aside.

Heat a medium nonstick skillet over medium heat, and coat with
cooking spray. Add the onion, and cook for 3 to 4 minutes, until
onion begins to soften. Add the fennel, celery, and garlic, and cook
for 3 minutes. Add the eggplant, roasted red peppers, plum tomatoes,
juice, water, parsley, and basil. Simmer 15 to 20 minutes, until the
liquid is absorbed and the vegetables are soft.
Remove the basil leaves and add the capers. Remove from heat, and
cool to room temperature. Cover and refrigerate for up to 2 weeks.
Serve at room temperature.

Makes 2 servings. Per serving: 86 calories, 3 g protein, 20 g
carbohydrate, 1 g fat, 0 g saturated fat, 5 g fiber, 10 g sugar


----------------------------------------------------------------------
----------

Thai Ginger Sirloin Salad
This salad tastes delicious hot or cold. When chilled, the steak is
not as spicy, so use ½ teaspoon red pepper flakes. If serving it
warm, use only ¼ teaspoon. You can use extra mesclun greens if baby
bok choy is not available.

6 ounces sirloin steak, trimmed of fat
1 teaspoon grated fresh gingerroot
1 clove garlic, minced
¼-½ teaspoon red pepper flakes
Juice of ½ lime
Nonfat cooking spray
1 head baby bok choy cabbage, sliced (about 1 cup)
1 cup mesclun greens, washed and dried
1 tablespoon grated carrot
¼ cup bean sprouts
3 tablespoons Ginger Soy Dressing (see Index)

Cut the sirloin into ½-inch slices, and place them in a small bowl.
Add the ginger, garlic, and pepper flakes. Squeeze the lime juice
over the meat. Toss to coat. Let marinate at room temperate for 10 to
15 minutes.

Meanwhile, heat a medium nonstick skillet over medium-high heat, and
coat with cooking spray. Add the bok choy, and cook for 1 to 2
minutes, until the leaves are just wilted but the cabbage is still
crunchy. Remove to a serving plate.

Wipe out the skillet, and coat with cooking spray. Heat over high
heat. Place the sirloin slices in the pan, and sear for 30 seconds
per side for rare or 50 seconds per side for well done. Set aside.

Line a serving plate with the bok choy, mesclun greens, carrot, and
bean sprouts. Arrange the steak over the salad. Serve immediately, or
refrigerate for up to 6 hours and serve chilled. Drizzle with
dressing just before serving.

Makes 1 serving. Per serving: 363 calories, 33 g protein, 18 g
carbohydrate, 15 g fat, 5 g saturated fat, 3 g fiber, 9 g sugar

Copyright ¿ 2006 David Kirsch

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[Non-text portions of this message have been removed]

This list is for recipes that are any/all of the following:
low- or non-fat
low-sugar
diabetic
vegetarian
cholesterol-free
low-carb [ie Atkins diet or variations]
dairy-free
wheat-free
sugar-free
egg-free
anything else 'free'
Above all, make them HEALTHY!!!

You CAN send recipes using artificial sweeteners if you choose, but there are
doubts as to how 'healthy' they really are. Most of them haven't been in use for
long enough for the effects of long-term usage to have shown up yet. Also some
people [including myself] cannot tolerate them.
If your recipes use sweeteners please indicate it in the header eg [aspartame]
or [nutrasweet].

To make it easier to search the ever-growing message archive for particular
recipes please send only one recipe per email [unless they are closely related
or part of the same dish
[eg Carrot Cake with a matching topping recipe]
Please try to make the header as descriptive as possible, and include any
relevant phrases from the above list.

This is not a good header to send - 'Cake'
This is a little better but still not very descriptive - 'Diet Carrot Cake'
This is the way to go - 'Healthy carrot cake with sultanas: low-fat, dairy-free,
sugar-free'

We're looking forward to seeing your recipes.

PLEASE NOTE - anybody caught spamming this list will be immediately
unsubscribed. Spam means sending the same message through multiple times in a
short period, or saying things like 'This product will instantly make you lose
weight/gain weight/solve all your worries forever if you buy it.' etc. It's hard
enough to find suitable recipes and ingredients without having the weekly
wonders shoved at your face.

Karen, Listmom

This list is for recipes that are any/all of the following:
low- or non-fat
low-sugar
diabetic
vegetarian
cholesterol-free
low-carb [ie Atkins diet or variations]
dairy-free
wheat-free
sugar-free
egg-free
anything else 'free'
Above all, make them HEALTHY!!!

You CAN send recipes using artificial sweeteners if you choose, but there are
doubts as to how 'healthy' they really are. Most of them haven't been in use for
long enough for the effects of long-term usage to have shown up yet. Also some
people [including myself] cannot tolerate them.
If your recipes use sweeteners please indicate it in the header eg [aspartame]
or [nutrasweet].

To make it easier to search the ever-growing message archive for particular
recipes please send only one recipe per email [unless they are closely related
or part of the same dish
[eg Carrot Cake with a matching topping recipe]
Please try to make the header as descriptive as possible, and include any
relevant phrases from the above list.

This is not a good header to send - 'Cake'
This is a little better but still not very descriptive - 'Diet Carrot Cake'
This is the way to go - 'Healthy carrot cake with sultanas: low-fat, dairy-free,
sugar-free'

We're looking forward to seeing your recipes.

PLEASE NOTE - anybody caught spamming this list will be immediately
unsubscribed. Spam means sending the same message through multiple times in a
short period, or saying things like 'This product will instantly make you lose
weight/gain weight/solve all your worries forever if you buy it.' etc. It's hard
enough to find suitable recipes and ingredients without having the weekly
wonders shoved at your face.

Karen, Listmom

Excerpt
The following is an excerpt from the book Eat Right for Your
Metabolism
by Felicia Drury Kliment
Published by McGraw-Hill; April 2006;$16.95US/$22.95CAN; 0-07-146015-2
Copyright © 2006 Felicia Drury Kliment

Salmon Filet with Mango Cilantro Salsa

4 6-ounce portions salmon filet

Mango Cilantro Salsa
1 ripe mango, peeled and ½-inch diced
¼ cup chopped scallion, green part only
¼ cup diced red bell pepper
1 tablespoon finely diced fresh jalapeno
1 tablespoon chopped fresh cilantro
1 small clove garlic, minced
1 tablespoon freshly squeezed lime juice
¼ teaspoon salt
½ teaspoon extra-virgin olive oil

Bake salmon filet at 400ºF for 15 to 20 minutes, depending on the
thickness of the salmon. For Mango Cilantro Salsa, lightly toss all
ingredients in bowl. Chill in refrigerator for at least 1 hour for
flavors to meld. Serve salsa as an accompaniment to salmon. Mango
Cilantro Salsa also goes nicely with grilled meat or chicken.

Yield: 4 servings

Nutrition Information: 245 calories, 7 g fat, 35 g protein, 11 g
carbohydrate, 2 g dietary fiber, 88 mg cholesterol, 251 mg sodium


----------------------------------------------------------------------
----------

Chicken Corn Chowder

1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1 tablespoon lime juice
1 teaspoon salt
1 cup diced yellow onion
1 cup chopped green onion
2 tablespoons pure olive oil or butter
2 cloves garlic, minced
1 cup diced celery
1 cup diced red bell pepper
1 or 2 jalapeños, seeded and chopped fine
1 16-ounce bag frozen corn kernels
1 4-ounce can green chilies, diced
1 quart chicken broth, preferably natural
1 cup cream
½ teaspoon ground black pepper
1 cup grated potato, preferably Yukon Gold, grated just before using
1 teaspoon cornstarch
¼ cup chopped fresh cilantro

Marinate chicken in lime juice and ¼ teaspoon salt. Set aside. In
soup pot, sauté yellow and green onions in olive oil over medium-high
heat until soft, approximately 4 to 5 minutes. Add garlic and sauté
an additional minute. Add celery, bell pepper, jalapeño, corn, green
chilies, chicken broth, remaining salt, cream, and black pepper.
Bring soup to a simmer. As soon as soup starts to simmer, grate
potato and add directly to pot. Mix cornstarch with 2 tablespoons
water and add to pot. Continue to simmer for 20 minutes. Add chicken
and juice to the pot and simmer for an additional 10 minutes. Stir in
cilantro. Serve hot.

Yield: 6 servings

Nutrition Information: 358 calories, 16 g fat, 27 g protein, 31 g
carbohydrate, 4 g dietary fiber, 70 mg cholesterol, 870 mg sodium


----------------------------------------------------------------------
----------

Roasted Vegetables

6 cups 1-inch chunks small red potatoes and/or other vegetables
(Parsnips, carrots, and squash work especially well.)
¼ cup pure olive oil
Salt and pepper to taste

Preheat oven to 425°F. Line a baking sheet with parchment paper (not
necessary but helps stop burning and helps cleanup). Put vegetable
chucks on pan, sprinkle with olive oil, and toss. Roast until tender;
about 10 to 15 minutes. Insert fork or sharp knife to test for
doneness. Add salt and pepper.

Yield: 6 servings

Nutrition Information: 155 calories, 9.22 g fat, 1.52 g protein, 18.8
g carbohydrate, 3.25 fiber, 0.0 mg cholesterol, 656 mg sodium


----------------------------------------------------------------------
----------

White Bean and Kale Salad

1 cup great northern beans, soaked overnight in 1 quart water
½ medium sweet onion, cut into thin half-moon slices
¼ cup pure olive oil
2 tablespoons balsamic vinegar
6 cups coarsely chopped kale
2 tablespoons currants
2 teaspoons freshly squeezed lemon juice
¼ teaspoon salt
¼ teaspoon crushed red chili pepper
Ground black pepper to taste

Drain beans. Add 6 cups of water and cook over medium heat until
tender, approximately 40 to 45 minutes. Sauté onion in large pan in 1
tablespoon olive oil until soft, approximately 5 to 7 minutes. Add 1
tablespoon balsamic vinegar and cook for an additional minute,
stirring constantly to prevent scorching. Sauté kale in large pan
over medium-high heat with 1 tablespoon olive oil until tender, about
3 to 4 minutes. Stir while cooking to avoid sticking. Just before
removing kale from pan add the remaining 1 tablespoon balsamic
vinegar. Set aside in a medium-sized bowl. When beans are tender,
remove from heat, drain, and place in refrigerator to cool. Once
beans have cooled for 10 minutes, toss them with kale, currants,
lemon juice, salt, chili pepper, and sautéed onion. Add black pepper
and additional salt to taste.

Yield: 4 servings

Nutrition Information: 345 calories, 15 g fat, 14 g protein, 44 g
carbohydrate, 12 g dietary fiber, 0 mg cholesterol, 185 mg sodium

Copyright © 2006 Felicia Drury Kliment

Author
Felicia Drury Kliment is a nutritional consultant in private practice
and the author of the acclaimed book The Acid-Alkaline Balance Diet.
Visit her website at www.eatrightforyourmetabolism.com.

I have been on this special diet of gluten free, casein free, egg
free, honey free and caffein free for sometime, but now my doctor
wants me to reduce my calories to 1600 a day.

Does anyone have any recipes that fall under 400 calories (or less)
per serving?

This list is for recipes that are any/all of the following:
low- or non-fat
low-sugar
diabetic
vegetarian
cholesterol-free
low-carb [ie Atkins diet or variations]
dairy-free
wheat-free
sugar-free
egg-free
anything else 'free'
Above all, make them HEALTHY!!!

You CAN send recipes using artificial sweeteners if you choose, but there are
doubts as to how 'healthy' they really are. Most of them haven't been in use for
long enough for the effects of long-term usage to have shown up yet. Also some
people [including myself] cannot tolerate them.
If your recipes use sweeteners please indicate it in the header eg [aspartame]
or [nutrasweet].

To make it easier to search the ever-growing message archive for particular
recipes please send only one recipe per email [unless they are closely related
or part of the same dish
[eg Carrot Cake with a matching topping recipe]
Please try to make the header as descriptive as possible, and include any
relevant phrases from the above list.

This is not a good header to send - 'Cake'
This is a little better but still not very descriptive - 'Diet Carrot Cake'
This is the way to go - 'Healthy carrot cake with sultanas: low-fat, dairy-free,
sugar-free'

We're looking forward to seeing your recipes.

PLEASE NOTE - anybody caught spamming this list will be immediately
unsubscribed. Spam means sending the same message through multiple times in a
short period, or saying things like 'This product will instantly make you lose
weight/gain weight/solve all your worries forever if you buy it.' etc. It's hard
enough to find suitable recipes and ingredients without having the weekly
wonders shoved at your face.

Karen, Listmom

This list is for recipes that are any/all of the following:
low- or non-fat
low-sugar
diabetic
vegetarian
cholesterol-free
low-carb [ie Atkins diet or variations]
dairy-free
wheat-free
sugar-free
egg-free
anything else 'free'
Above all, make them HEALTHY!!!

You CAN send recipes using artificial sweeteners if you choose, but there are
doubts as to how 'healthy' they really are. Most of them haven't been in use for
long enough for the effects of long-term usage to have shown up yet. Also some
people [including myself] cannot tolerate them.
If your recipes use sweeteners please indicate it in the header eg [aspartame]
or [nutrasweet].

To make it easier to search the ever-growing message archive for particular
recipes please send only one recipe per email [unless they are closely related
or part of the same dish
[eg Carrot Cake with a matching topping recipe]
Please try to make the header as descriptive as possible, and include any
relevant phrases from the above list.

This is not a good header to send - 'Cake'
This is a little better but still not very descriptive - 'Diet Carrot Cake'
This is the way to go - 'Healthy carrot cake with sultanas: low-fat, dairy-free,
sugar-free'

We're looking forward to seeing your recipes.

PLEASE NOTE - anybody caught spamming this list will be immediately
unsubscribed. Spam means sending the same message through multiple times in a
short period, or saying things like 'This product will instantly make you lose
weight/gain weight/solve all your worries forever if you buy it.' etc. It's hard
enough to find suitable recipes and ingredients without having the weekly
wonders shoved at your face.

Karen, Listmom

Hi,

I recently went online with http://www.lifestylescanner.com and I
would really like for you to criticize it a little bit! :) Its all
about nutrition and living a healthy life ...

Its not finished yet as its still under heavily construction so don't
be too harsh please. Every customer receives a small keychain scanner
which will be used to track his nutritional intake.

Forget the times when you had to fill all those activities forms. Now
your journal is automatically filled.

Thanks,
Alan

I am a grandma of a 6 year old boy who has severe asthma. His doctor
has suggested a special diet for him and especially cutting back on
sugar and advised us to read a book by the name 'White Death' Has
anyone heard of this book? It was around about 9 years ago. I have no
ISBN or authors name. Thanks for any help you can offer. Looking
forward to meeting everyone. Alana

Der Sir/Madam

Hi, my name is Tania and I am from Australia (not sure where you are
from!).

I am opening up an allergy website retailing allergy related foods
(ie. wheat free,dairy free,nut free etc!) together with books,
nutritionalist and dustmite bedding and lots more!

May 3 y.o. boy has allergies to eggs, nuts, wheat/gluten/buckwheat,
soy, dairy!  So I have become quite a professional, if you
understand.

I am writing for permission whether I can ask your subscribers to
donate recipes to me via this channel or via my personal email (a
hotmail address) to place on my site, with credit of course!

I will be sure to let you know when the site is up and running
called allergyblock.com.  We will open mid July 2005.

I look forward to hearing from you.

Kind regards

Tania hunnacute2000@...

I thought I would summarize some information and the responses I received as
well as some of the leg work I have been doing to better define dedicated
lines.  Thank you for taking the time to reply.

First: It is important for you, the consumer, to realize that the definition
for dedicated lines does not regard what else is being run on other lines on
the same day or same time.  While each company can choose to define it
further, manufacturers, FAAN, dietitians, and most people in the food
industry are referring to that particular line of equipment & packaging in
question, not the manufacturing lines around it.  The assumption placed on
this term "dedicated line" is because all large companies and many smaller
companies use GMP or Good Manufacturing Practices & Allergen Protocols (see
http://www.gmp1st.com/gmp.htm for more info) to make cross contamination
between lines unlikely (yet not impossible) & follow ISO 9000 series
standards (see
http://www.iso.org/iso/en/iso9000-14000/iso9000/9001supchain.html for more
info).  Yet small companies may not follow or have the means to provide
these standards.  So it is important to realize that the term "Dedicated
LINE(S)" refers to that particular manufacturing line (equipment used) in
question, and does not necessarily regard other production going on at that
time.   Dedicated lines does not mean necessarily that the ingredient
sources and what potential cross contamination may have occurred from this
have been scrutinized either.

To summarize the responses I received: It was interesting that many people
assumed that dedicated lines meant that was the only production going on at
that time.  The biggest concern was in regard to potential airborne cross
contamination.  Those that assumed dedicated lines meant other products may
be produced simultaneously were sometimes comfortable with this and some
began questioning during this thread if this was enough. Since everyone's
level of sensitivity differs, the need for dedicated lines produced in an
isolated environment (where nothing else was being produced at that time)
depended on the individual.

What I have found discussing it with peers & professionals in the industry:
From talking to many dietitians who cater to those with food allergies and
intolerances such as Celiac disease, and other persons in the food
production industry all agreed that the term was only in reference to that
particular line of production.  All agreed that it is anticipated that the
company was following the standards stated above for GMP and ISO 9000
compliance but not every company (mostly smaller independent ones) that
manufactures or has food made for them (co-packers) needs to or does comply.
All agreed that highly sensitive individuals may need a dedicated plant or
at least a dedicated room.  It was agreed that this issue needs to be
individualized to the consumer in question.  So while many people, given the
company is in compliance with the industry standards, would be fine with the
current standards, if you have any concerns you should call the company in
questions and ask to determine the safety for you.

So in essence, if you are exquisitely sensitive to a food/additive etc. in
question and concerned about risk of cross contamination between lines
during production, call the company and find out what manufacturing,
allergen, and cleaning procedures they take to minimize risk, and decide if
this is enough for you.


Jay Berger
Miss Roben's, Your Allergy Grocer
www.AllergyGrocer.com   800-891-0083
91 Western Maryland Pkwy, #7
Hagerstown, MD 21740



[Non-text portions of this message have been removed]

Jay Berger
Miss Roben's, Your Allergy Grocer
www.AllergyGrocer.com <http://www.AllergyGrocer.com>    800-891-0083
91 Western Maryland Pkwy, #7
Hagerstown, MD 21740



-----Original Message-----
From: The Food Allergy & Anaphylaxis Network
[mailto:faan@...]
Sent: Tuesday, April 26, 2005 5:02 PM
To: alerts@...
Subject: Ingredient Notice
Importance: High


--=| FOOD ALLERGY & ANAPHYLAXIS NETWORK SPECIAL FOOD ALLERGY ALERT NOTICE
|=--


A representative of General Mills, Inc. informed FAAN that the company has
changed the labeling on its Milk 'N Cereal Bars. This product will now be
manufactured on equipment that also produces products that contain
sunflower and peanut ingredients.

For this reason, packages of Trix Milk 'N Cereal Bar, Honey Nut Cheerios
Milk 'N Cereal Bar, Cinnamon Toast Crunch Milk 'N Cereal Bar, Cocoa Puffs
Milk 'N Cereal Bar, and Variety Pack Milk 'N Milk Cereal Bar, will be
labeled as Contains Wheat, Almond, Milk, Soy, Sunflower, and Peanut
Ingredients.

Product with this new allergen label is in the marketplace.

Please direct any questions on this matter to General Mills Consumer
Services at (800) 231-0308.

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This list is for recipes that are any/all of the following:
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Above all, make them HEALTHY!!!

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If your recipes use sweeteners please indicate it in the header eg [aspartame]
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To make it easier to search the ever-growing message archive for particular
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[eg Carrot Cake with a matching topping recipe]
Please try to make the header as descriptive as possible, and include any
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This is not a good header to send - 'Cake'
This is a little better but still not very descriptive - 'Diet Carrot Cake'
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enough to find suitable recipes and ingredients without having the weekly
wonders shoved at your face.

Karen, Listmom

I apologize for the post on so many boards.  But I am interested in how
others define "dedicated lines"?  Currently there is no definition for
"dedicated lines" in regards to whether other products on other lines (that
may/may not contain the allergen in question) are produced at the same time
or same day.

So my question is:  If you only select products that are run on dedicated
LINES, does what's run on other lines on the same day or time impact your
decision whether or not it is safe for your consumption?

THANKS

Jay Berger
Miss Roben's, Your Allergy Grocer
www.AllergyGrocer.com   800-891-0083
91 Western Maryland Pkwy, #7
Hagerstown, MD 21740



[Non-text portions of this message have been removed]

Just in case you did not get this...

Jay Berger,

Miss Roben's, Your Allergy Grocer

91 Western Maryland Pkwy, #7

Hagerstown, MD 21740

800-891-0083  www.allergygrocer.com

The Fresh Face of Miss Roben's



-----Original Message-----
From: The Food Allergy & Anaphylaxis Network
[mailto:faan@...]
Sent: Tuesday, March 29, 2005 4:21 PM
To: alerts@...
Subject: Food Allergy Alert
Importance: High


--=| FOOD ALLERGY & ANAPHYLAXIS NETWORK SPECIAL FOOD ALLERGY ALERT NOTICE
|=--


PEANUT ALLERGY ALERT
March 29, 2005

Lake Champlain Chocolates is recalling Five Star Fruit & Nut Bars due to
undeclared peanut.

The bars weigh 2 ounces and the lot number 05056 is printed on the side of
the wrapper.

The recalled product was distributed through retail stores in the following
states: California, Colorado, Connecticut, Georgia, Illinois, Kentucky,
Maine, Maryland, Massachusetts, Michigan, Minnesota, New Hampshire, New
Jersey, New Mexico, New York, North Carolina, Ohio, Pennsylvania, Rhode
Island, Texas, Vermont, Virginia, Washington, Washington DC, and Wisconsin.

Consumers who have purchased this product should return it to the place of
purchase for a refund; those with questions may call the company at (800)
634-8105.

-----------------------------------------

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alerts-request@... and type unsubscribe in the body of the
message.