Friday, April 5, 2013
1/2 onion- 1/4 diced, 1/4 in large cubes for kabob
1/3 cup Worcestershire sauce
1 lime, grated and juiced
2 Tbsp rosemary
3 Tbsp olive oil
1 lb lamb, cut into 1"cubes
1 lb beef, cubed
2 red bell peppers
10 oz mushrooms whole
grape or cherry tomatoes
other vegetables as desired
1. For marinade, combine first 5 ingredients into bowl or dish. Place in meat and vegetables, and chill 6-24 hrs, turning occasionally. Drain, reserving marinade
2. Thread different combinations onto skewers. Transfer marinade to saucepan and bring to boil. Reduce heat and simmer for 5 min. You can then dab this to kabobs while cooking or add over once cooked.
3. Grill for 16-18 min until juices run clear, turning several times.
Thursday, April 4, 2013
1. Coenzyme Q10 (CoQ10)
Rosedale’s Recommended Dose: 100-300mg
This vitamin-like substance is, by nature, present in all human cells and responsible for the production of the body’s own energy.
Chromium is required in trace amounts for sugar metabolism in humans. It is usually found as Chromium picolinate or Chromium Chloride. Chromium plays a key role in increasing the body’s sensitivity to insulin.
RRD: As much as you can afford
Carnitine helps transport fats in the bloodstream into the mitochondria (where the cellular energy or power produced) for burning. It has the ability to break up fat deposits and aids in weight loss. I
RRD: As much as you want
Glutamine is the most abundant naturally occuring, non-essential amino acid in the human body.
RRD: 25mg (first 3 months then reduce and stop)
Vanadium is an element (elemental symbol V). It is found in most living organisms. Vanadium, in many ways, mimics insulin, thus it helps accomplish the function of insulin without requiring extra effort on the part of your pancreas.
6. Gymnema Sylvestre
RRD: Per instructions on packet
Gymnema sylvestre is a herb native to the tropical forests of southern and central India where it has been used as a naturopathic treatment for diabetes for nearly two millennia.
7. Elemental Magnesium
Caution: If you have heart or kidney problems, consult your doctor before taking magnesium supplements.
Magnesium is essential for every major biological function, including your heartbeat. Magnesium supplementation is useful to treat the muscle cramps that people get when they’re trying to lose weight.
RRD: 1gm twice daily
Taurine is an organic acid that is a major constituent of bile. In recent years, taurine has become a common ingredient in energy drinks.
9. Tocopherol (Vitamin E)
Caution: If you are taking anticoagulants, don’t take vitamin E supplements.
Vitamin E is a fat soluble antioxidant.
RRD: 30-60mg (take 1mg of copper for every 10mg of zinc)
Caution: Daily doses of more than the Daily Value of 15 milligrams of zinc warrant medical supervision.
Article in full: http://listverse.com/2007/09/13/top-10-natural-weightloss-aids/
Additionally, Dr Oz show recommended:
Breakfast: Sage Leaf Tea
Lunch: Alpha Lipoic Acid (ALA) 200 mg taken with food (reduces inflammation in fat cells)
Snack: Maitake Mushroom Extract Drops (10-20 drops in food or water)
Dinner: Glucomannan (1/2 tsp 30 min before meal- add on top of food or in water)
And here are a few more:
I would love comments or suggestions on this one...Wanting to lose postpartum weight the natural way!
2 3/4 cups low-sodium chicken stock (or vegetable for a vegan version)
1/4 cup fresh lemon juice
1 1/2 cups quinoa
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
3/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper
1. For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes.
2. For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
3. Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl.
4. Season with salt and pepper, to taste, and serve.
4 medium russet potatoes, diced large
1 large red onion, diced
1 Tbsp dried parsley
1 Tbsp garlic powder (or fresh garlic)
1 Tbsp onion powder
2 Tsp marjoram (optional)
1 Tbsp EVOO +extra if needed
water or broth as needed
1. Saute onion in oil until translucent.
2. Add all other ingredients to pan, cover, keep heat at med
3. Stir often, cook until potatoes are soft, adding water or broth as needed
4. Salt and pepper to taste.
4 garlic cloves
1 Tbsp thyme
1 Tbsp rosemary
3 tsp salt
2 Tbsp EVOO + 1 Tbsp
6 lamb loin chops
1. Mix first 4 ingredients in large bowl. Add lamb, turn to coat. Marinate at room temperature at least 30 min to 1 hour.
2. Preheat oven to 400 deg. Heat remaining Tbsp oil in skillet over high. Add lamb and brown, about 3 min per side.
3. Transfer skillet to oven or transfer chops to pan and roast to desired doneness, about 10-15 min for med-rare.
4. Transfer lamb to platter, cover, let rest 5 min.