RE: Recipe source

I jumped on the low-carb bandwagon a few years back. Lost quite a bit of
weight too. I was surprised at what I thought I couldn't give up and turned
out not to miss at all - like potatoes and rice. I still strictly limit my
carb intake although it has gotten boring; maybe I'll check out the South
Beach thing too. 

Cyndi

-----Original Message-----
From: owner-gardenchat@hort.net [o*@hort.net] On Behalf
Of Andrea Hodges
Sent: Wednesday, July 26, 2006 3:33 AM
To: gardenchat@hort.net
Subject: Re: [CHAT] Recipe source

Thanks Bonnie! That sounds good, and something that I'll be able to eat
eventually. Right now I'm only eating protein and leafy greens (a few
mushrooms in there too) in order to get myself used to less carbs. I do
really feel better already, although a bit weird since it's so unlike my
normal diet of lots of rice and potatoes.
----- Original Message -----
From: "Bonnie Holmes" <holmesbm@usit.net>
To: "gardenchat" <gardenchat@hort.net>
Sent: Tuesday, July 25, 2006 11:08 PM
Subject: [CHAT] Recipe source


> The Mayo Clinic's website has recipes for various diets that might 
> help those who need them...some of the recipes are quite good.
>
>
> http://www.mayoclinic.com/health/healthy-recipes/RE99999
>
> Farfalle with fresh tomato sauce
> Dietitian's tip: Extra-virgin olive oil is cold pressed from ripe 
> olives using no chemicals or heat. It's the least processed of the 
> different grades of olive oil. As a result, it retains the highest 
> levels of antioxidants found in the oil. Antioxidants appear to 
> protect the body from age-related changes and certain diseases.
>
> SERVES 4
> Ingredients
> 4 tomatoes, about 2 pounds total weight, peeled and seeded, then cut 
> into 1/2-inch dices
> 1/2 cup fresh basil cut into slender ribbons, plus whole leaves for 
> garnish
> 3 tablespoons chopped red onion
> 3 tablespoons extra-virgin olive oil
> 1 tablespoon red wine vinegar
> 1 clove garlic, finely minced
> 3/4 teaspoon salt
> 1/4 teaspoon freshly ground black pepper
> 1/2 pound farfalle (bow tie) pasta
>
>
> Directions
> To make the sauce, in a large bowl, combine the tomatoes, basil, 
> onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to mix.
>
> Fill a large pot 3/4 full with water and bring to a boil. Add the 
> farfalle and cook until al dente (tender), 10 to 12 minutes, or 
> according to package directions. Drain the pasta thoroughly.
>
> Divide the pasta among warmed individual bowls. Top each serving with 
> sauce and garnish with a fresh basil leaf.
> Nutritional Analysis
> (per serving)
> Calories372Cholesterol0 mg
> Protein10 gSodium463 mg
> Carbohydrate58 gFiber5 g
> Total fat12 gPotassium662 mg
> Saturated fat2 gCalcium43 mg
> Monounsaturated fat8 g
>
>
> MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
> Vegetables3
> Carbohydrates3
> Fats2
>
> DIABETES MEAL PLAN EXCHANGES
> Starches3
> Nonstarchy vegetables2
> Fats2
>
> DASH EATING PLAN SERVINGS
> Grains and grain products3
> Vegetables3
> Fats and oils2
>
> Source: This recipe is one of 150 recipes collected in The New Mayo 
> Clinic Cookbook, published by Mayo Clinic Health Information and 
> Oxmoor House, and winner of the 2005 James Beard award.
>
>
> Bonnie Zone 7/7 ETN
>
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