The UnDiet Weight Loss Guide » Kid Friendly » Neutral

Category Archives: Neutral

Kid Friendly Neutral

Neutral After School Snacks

Published by:

There’s nothing like a quick and easy snack that contains no starches, no proteins and is essentially a “neutral” snack. Neutral foods are made up of fruits, vegetables, nuts, seeds and/or soy.

Apples with Cheese: top apple slices with thin slices of non-dairy cheese.

Apple Peanut Butter Sandwiches: slices of apple topped with peanut butter.

Baked Tofu: slice baked tofu into sticks.

Banana Peanut Butter Bites: slices of banana topped with peanut butter.

Coconut Milk Yogurt: eat as is, use as a fruit dip or freeze in popsicle molds.

Frozen Grapes: freeze grapes. Eat directly from the freezer.

Roasted Endamame: pour one layer of shelled soybeans into a pie plate. Spray or drizzle with olive oil, sprinkle with sea salt and garlic or chili powder if you like. Roast at 450 degrees until lightly browned, about 10 to fifteen minutes. These are more delish than you can imagine!

Soy Yogurt: eat as is, use as a fruit dip or freeze in popsicle molds.

Veggie Sticks: dip radishes, celery, carrot, jicama, cucumber, bell pepper … into your favorite lo-cal dressing or stir lemon juice, salt, cayenne pepper and a little garlic into lo-fat yogurt.

 

Fruit High Protein Kid Friendly Neutral Recipes

Low Calorie & Sugar Free Jello Gelatin Dessert Recipes

Published by:

Cool, clean, sometimes creamy and rich, sometimes bursting with fresh Fruit, gelatin desserts make my mouth water just thinking about them! And the beautiful thing is that I can have a rich and creamy dessert that is low calorie, high protein, low carb, low fat, Atkins compliant, in The Zone, Somersized … name your diet plan and jello will most likely be acceptable.

I prefer not to use sugar-free gelatin because it’s sweetened with aspartame. Aspartame has a strange effect on many people, completely halting weight loss. Don’t worry, it’s not permanent. It usually only lasts for the day that you’ve eaten aspartame. But since I don’t like to sabotouge a day of dieting, I prefer to use plain gelatin and flavor it with various items. If however, you don’t want to bother, you can always substitute sugar-free fruit flavored gelatin in the recipes below.

Note: If you use agar-agar or a soy based gelatin instead of gelatin then these recipes will be Neutral or vegan instead of  high protein recipes.

Basic Fruit Jello

If you’re having trouble getting your children (or DH) to eat fruit, this is an easy way to sneak it in.

Puree in blender

5 cups Fruit, fresh or frozen so that you end up with 3 cups puree
1/4 cup honey, agave nectar or unrefined sugar such as Sucanat or Rapadura

Dissolve 1 packet unflavored gelatin by sprinkling it over 1 tablespoon cold water in the same container that you’ll be serving from or storing your jello in. Then stir in 3 tablespoons boiling water. When the gelatin is dissolved stir in fruit puree. Cover and refrigerate until firm.

Insanely Low Calorie Fruit Flavored Jello

Dissolve 1 packet unflavored gelatin by sprinkling it over 1 tablespoon cold water in the same container that you’ll be serving from or storing your jello in. Then stir in 3 tablespoons boiling water. When the gelatin is dissolved stir in 3 cups water and enough of your favorite sugar free drink powder to flavor 3 cups of water. Cover and refrigerate until firm.

Basic Creamy Jello

Dissolve 1 packet unflavored gelatin by sprinkling it over 1 tablespoon cold water in the same container that you’ll be serving from or storing your jello in. Then stir in 3 tablespoons boiling water. When the gelatin is dissolved stir in:

3 cups non fat yogurt, pureed tofu, light cream cheese or light sour cream

1/4 cup honey or agave nectar

1 teaspoon vanilla

Flavor with any of the following:

  • maple syrup instead of honey and 1/2 teaspoon cinnamon
  • juice from one lemon, lime, or half an orange – use in place of the water and to replace an equal amount of yogurt
  • 1 cup strong decaf coffee in place of 1 cup of the yogurt
  • 1/4 cup cocoa powder
  • 1 cup pureed fruit to replace 1 cup yogurt

Dripless Popsicles

This is such a brilliant way to enjoy a cold treat on a hot day without the mess of sticky juice running down your hand. Make up a batch of Basic Jello or Basic Creamy Jello according to the directions above. Pour into popsicle molds and freeze.

Banana Cream Jello

Mash 1 to 2 bananas and stir into the Basic Jello or Basic Creamy Jello recipe, adjusting the liquid so that the total amount of jello is 3 cups.

Creamy Orange Gelatin

Puree in blender:

3 ounces tofu
1 cup nonfat yogurt or lowfat cream cheese
1/4 cup unrefined sugar
1 teaspoon orange oil or orange extract

Pour puree into a saucepan. Sprinkle 1 envelope unflavored gelatin over the puree. Stir over medium heat until gelatin is dissolved, 2-4 minutes. Pour into dishes. Chill until set.

Jello Torte

Make up 1 batch of Basic Jello. Pour 1/2 of it into a serving container and refrigerate. Set aside the other 1/2 of the recipe on the kitchen counter, do not refrigerate it. When the refrigerated jello is semi-firm, stir in 1 cup of your choice of fruit. Place back in refrigerator while making up 1 batch Creamy Jello.

Pour 1/2 the Creamy Jello into the serving container. Refrigerate until this layer is semi-firm.

Pour remaining 1/2 of the Basic Jello over the Creamy Jello. If the Basic Jello is not liquid enough to pour, gently reheat it in the microwave for 10 to 20 seconds or over a double boiler. When this layer is semi-firm pour the remaining half of the Creamy Jello over it. Refrigerate until firm.

Toppings for Jello:

  • UnDiet Whipped Cream: Whip heavy cream flavored with vanilla extract and sweetened with honey, agave nectar or unrefined sugar until stiff peaks form.
  • Creamy Dip:: Whip 1 cup creme fraiche or heavy cream that’s been whipped into soft peaks together with 1 teaspoon grated orange peel, 1 teaspoon fresh orange juice and 1/2 cup date or maple sugar.
  • sliced almonds
  • chopped nuts
  • well-drained mandarin orange slices
  • sliced strawberries
  • blueberries
  • raspberries
  • boysenberries
Internal Cleansing Low Calorie Neutral Recipes Vegetarian

Juice Fast Diet for Quick Weight Loss

Published by:

A juice fast is usually a last ditch diet effort to lose stubborn weight because the diet is extreme. However, it can be highly effective for those who manage to stay on this rigid diet.

The main benefit is that this is a quick weight loss diet. You can lose anywhere from one to four pounds daily in the beginning of a juice fast, slowing down to about a pound a day as the fast progresses. It is not unusual to see someone drop 30 pounds on a 30-day fast and that kind of weight loss can be transformative.

Staying on this diet is a challenge but for those who have staying power, the benefits far exceed weight loss. Fasting has been shown to be a healthy practice that detoxifies the body and cleanses the blood.

Here are a few recipes to use during a juice fast;

  • 6 carrots
  • 6 kale leaves
  • 4 stalks celery
  • 4 beets
  • 2 turnip
  • 1/2 lb. spinach
  • 1 head cabbage
  • 1 bunch of parsley
  • 1/2 of an onion
  • 1 clove garlic
  • Place all ingredients in water and gently boil until vegetables are tender. Drain liquid for use during fasting.

Here is a lemon juice recipe that speeds detoxification

  • 4 tablespoons fresh lemon juice (approximately 1 lemon)
  • 4 tablespoons pure maple syrup
  • 1/8 tsp. cayenne pepper
  • 32 oz steam distilled water

While you can drink commercial juices, make sure you avoid any juice that contains sugar or artificial ingredients. It is better to lean more toward vegetable juices instead of fruit juices. It is typically recommended that you sip 4 to 8 glasses of juice throughout the day and also drink an additional 6 to 8 glasses of filtered or purified water throughout the day.

It is also important to know that you might feel the effects of detoxification, especially in the early days of the fast diet. Flu-like symptoms are the common symptoms of detoxification. If you feel ill, increase your juice intake by an additional glass to slow the detoxification process.

Living Food Neutral Recipes Vegetarian

Delicious Healthy Salad Recipe to Help You Lose Weight

Published by:

As half of your plate should consist of salad and/or vegetables, it helps to have lots of healthy and tasty salad recipes at hand. Bulking up your meals with salad and/or veggies is also a great way to cut down on the calorie and fat. To help you with some tasty and healthy salad ideas, I will share with you one of my favorite recipes. Here it is:

Tomatoes in Spicy Dressing

The first time I made this recipe I was extremely impressed. It is one of the most delicious salads I have tasted yet.

Info:

Serves: 4
Number of fat burning foods: 3 (tomatoes, chili spice and avo oil)
Calories per serving:225
Fat per serving:17.5g
Ingredients:

  • 700g large ripe tomatoes, sliced
  • 1 red onion, sliced
  • 4 pickled gherkins

For the dressing:

  • 2 tablespoons avocado oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon chili powder
  • Salt and pepper to season

Instructions:
Cut the gherkins into thin slices length ways and then into thin strips. Mix all the dressing ingredients to make a dressing. Arrange half of the tomatoes in a dish, followed by some onions and gherkins. Continue layering until all the ingredients are done. Pour the dressing over the salad and leave to stand for 5 minutes before serving.

I hope that you enjoyed the salad recipe and that you make it also one of your favorites. It goes great with almost anything. Adding salads to your meals will help you to get lots of vitamins and minerals in your diet so that your body can become healthier and stronger. It will also help you to eat less of the foods and it may even help you to lose weight.

Just remember that to be more healthy and to maybe lose some weight, you also have to exercise regularly. The best exercises for weight loss are cardio and weight training. One of my favorite cardio machines is the eliptical exercise machine. And for weight training I prefer adjustable dumbbells.

2 Calorie Salad Spritzers!


Delicious and only 2 calories per spritz! You can dress a salad for under 20 calories! That’s amazing! And these taste good, just make sure to shake them up before spritzing so you don’t miss any of the flavor.

Fruit Living Food Neutral Recipes Vegetarian

Tarragon Waldorf Salad

Published by:

This salad is a grownup take on the traditional Waldorf Salad, suitable for a dinner party, the beach or a barbecue. If the salad will be sitting out for awhile you may want to use yogurt in place of mayonnaise.

In a bowl whisk together dressing ingredients:

2 tablespoons mayonnaise, or lowfat yogurt
1 tablespoon Dijon mustard
1 teaspoon unfiltered, unpasteurized apple cider vinegar
1/4 teaspoon unrefined sugar
1 teaspoon fresh tarragon, minced
sea salt and black pepper to taste

Add to bowl and lightly toss until coated with dressing

4 stalks celery, thinly sliced
1 medium apple, quartered & thinly sliced
Beverages High Protein Neutral Recipes Starches Vegetarian

Rosemary Pecan Spread

Published by:

Sometimes it’s a blessing to run out of a crucial ingredient in the middle of preparing a meal. I came up with this rich spread while making a lunch of Apple Sandwiches with Celery Pesto and found that I was out of parsley. Desperate I racked my feeble brain and came up with using pecans in place of the parsley. So here it is – enjoy!

Process in food processor until as smooth as possible but still a bit rough

1 cup chopped inner celery stalks with leaves if possible
1 cup broken or chopped toasted pecans
2 medium cloves garlic, smashed
2 to 3 teaspoons chopped fresh rosemary (1/2 to 1 teaspoon dried)
1/8 teaspoon sea salt
1/8 teaspoon black pepper

Pulse in 1/2 cup mayo or lo-fat cream cheese until blended.

Taste and adjust seasoning to taste. Place in fridge to thicken up.

Use as a spread on these sandwiches:

  • apple
  • cucumber
  • cucumber & tomato
  • soy sausage & apple
  • chicken, roast beef, or turkey with Protein Bread or other bread substitute

Or thin with extra-virgin olive oil and balsamic vinegar to dress a green salad.

Living Food Neutral Recipes

Garlic Cucumber Salad

Published by:

Mix 1/4 cup mayonnaise and 1 teaspoon white balsamic vinegar or apple cider vinegar or rice wine vinegar.

Start with recommended amount of next 4 ingredients, then adjust to taste.

1/4 teaspoon sea salt
1/2 teaspoon black pepper
1 clove garlic, minced
2 tablespoons onion, minced (red, yellow, white, or green)

Peel (if needed) and slice 3 large cucumbers. Stir into dressing. Let cucumbers marinate for at least 2 hours and up to all day.

Living Food Neutral Recipes Vegetarian

Raw Tacos

Published by:

These tacos are VERY spicy. You can scroll to the end of the recipe for a less spicy version.

Chop 1 large onion. Sprinkle with sea salt and set aside in a colander for at least fifteen minutes. Rinse with water and pat dry. This process removes some of the bite from raw onions.

Cut 3 avocado into chunks. Place in bowl of food processor. Pour 1/4 cup lemon juice over avocado.

Add to processor bowl:

  • chopped, onion
  • 1 & 1/2 teaspoons ground cumin
  • 1/4 cup fresh parsley or cilantro, chopped
  • 2 cloves garlic, chopped
  • 2 to 3 chopped jalapenos, seeds & membranes removed or Anaheim chilies
  • 1 cup sun-dried tomatoes, soaked and chopped
  • 1 & 1/2 teaspoons sea salt

and process untill smooth.

Spoon some of the mixture into a lettuce leaf and wrap the leaf around the filling. Or you can use a lettuce such as Boston that forms it’s own cup.

The onion makes this dish VERY spicy. You can use zucchini in place of the onion. You’ll still want to salt it first to remove some of the water.

High Protein Neutral Recipes Vegetarian

Curry Cashew Spread

Published by:

This spread can be used as a sandwich spread or veggie dressing.

Process in food processor until as smooth as possible

1 cup chopped inner celery stalks with leaves if possible
1 cup broken or chopped toasted cashews
1 1/4 inch ring red onion, chopped
2 to 4 tablespoons curry powder
1/8 teaspoon sea salt
1/8 teaspoon black pepper

Taste and adjust seasoning to taste. There’s no need to add mayo to this spread, it’s very creamy as is.

Use as a sandwich spread. Suggestions for sandwich filling:

  • apple
  • cucumber
  • tomato
  • zucchini
  • roasted bell pepper
  • mix of the veggies above
  • chicken, lamb, or turkey with Protein Bread or other bread substitute

Or thin with extra-virgin olive oil or buttermilk and a little fresh lemon or lime juice (use rice vinegar if you don’t have fresh citrus available) to dress a green salad or cooked veggies.

Fruit Neutral Recipes Starches Vegetarian

Beet & Roquefort Salad

Published by:

This recipe is from The Silver Palate Cookbook and doesn’t need any modifications to meet UnDiet guidelines.

This hearty salad is especially welcome in winter. It goes perfectly with a ham, grilled sausages or the like, and the color combination is striking on a buffet table. As a variation you may omit the Roquefort and sprinkle the salad generously with chopped fresh dill.

  • 8 to 10 medium-size beets
  • 3 tablespoons red wine vinegar
  • 3 tablespoons walnut oil
  • 1/2 cup shelled walnut halves
  • 1/4 pound imported Roquefort cheese
  • freshly ground black pepper, to taste

Wash beets well, and trim stems and roots without piercing the skin. Drop the beets into a large kettle of boiling salted water and cook until tender, 20 to 40 minutes, depending on the beets. Drain, cool, and peel beets, and cut into julienne.

In a mixing bowl toss the beets gently with the vinegar and walnut oil. Taste and add more of either if you like; there should be just enough to coat the beets. Cover and chill until serving time.

To serve, toss the walnuts with the chilled beets and arrange in a shallow serving bowl. Allow to return to room temperature. Crumble the Roquefort evenly over the top and grind on black pepper to taste. Serve immediately.

6 to 8 portions