Blueberry Cinnamon Bowl

"" | I don't really like oatmeal, but I like this recipe. I add more than a dash of cinnamon, and add more walnuts. Very tasty.

  • 1/2 cup rolled oats
  • 1/2 cup fresh or frozen blueberries
  • 1 tablespoon freshly ground flaxseed
  • 1/2 tablespoon ground walnuts
  • dash of cinnamon

Bring cup of water to a boil in small saucepan, then stir in oats. Cook for 4 minutes, then add berries and cook until piping hot. Mix flaxseed, walnuts and cinnamon.

Serves 1.

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Grilled Sirloin With Garlic And Herbs

Really like this dish. Marinade is excellent. Very easy.

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  • 4 garlic cloves
  • 2 tablespoons of chopped parsley
  • 2 tablespoons soy sauce
  • 2 tablespoons cherry concentrate
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped thyme
  • Freshly ground pepper
  • 12 ounces sirloin steak

In mini food processor, mince garlic and parsley, then add soy sauce and cherry concentrate and process until combined. Pour mixture into shallow bowl and stir in rosemary, thyme, and black pepper. Put sirloin in bowl and coat well with marinade. Pleas in covered bowl in refrigerator and let marinate for 30 minutes.

Heat electric grill or grill pan over medium-high heat. Spray olive oil on grill. Place sirloin on grill and cook 5 minutes each side or until medium. Remove and let sirloin sit for 5 minutes, then slice.

Serves 2.

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Korean Style Beef and Vegetables

  • 3 tablespoons soysauce
  • 1 tablespoon sesame oil
  • 1/4 cup fine chopped scallions
  • 3 garlic cloves, minced
  • 2 tablespoons unsweetened pomegranate juice
  • 8 ounces stir fry beef or flank steak
  • 4 cups chopped bok choy, Napa cabbage, or green cabbage
  • 3 cups chopped romaine lettuce
  • 1 teaspoon sesame seeds for garnish

Make marinade, whisk together soy sauce and sesame oil in large bowl. Add scallions, garlic, and pom juice and mix well. Slice beef into 1/2 inch strips and put in bowl, coating beef with marinade. Cover and place in refrigerator for 15 minutes.

Heat nonstick fry pan. Place beef strips into pan and cook medium heat for 2-3 minutes until meat is done. Discard marinade. transfer meat to bowl. Put bok choy (or other) into heated pan and stirfry over medium heat for 4 minutes. Return cooked beef to pan and mix with bok choy, remove from heat.

Serve on bed of romaine lettuce. Sprinkle sesame seeds.

Serves 2.

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Pomegranate Chicken

I was surprised at how tasty this dish is. The marinade provides an wonderful flavor and tenderized the chicken wonderfully.

  • 2 skinless chicken breasts
  • 1/4 cup unsweetened pomegranate juice
  • juice of 1 lemon or lime
  • 1 teaspoon extra virgin olive oil
  • 1/2 cup chopped fresh parsley
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • freshly ground pepper
  • olive oil spray
  • 3 cups chopped romaine lettuce

Cut chicken into thin slices. To make marinade, mix pomegranate juice, lemon juice, extra virgin olive oil, garlic, and parsely into large bowl. Season with salt and pepper. Add chicken and coat well with marinade. Cover bowl and place in refrigerator for 10 minutes to marinade.

Heat nonstick frying pan and coat with olive oil spray. Put chicken in pan and cook over medium heat for 7-8 minutes, turning occassionally, until cooked through. Discard remaining marinade (do NOT use marinade used to marinade the raw chicken again--throw it out!). Serve over bed of romaine lettuce.

Serves 2.

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Omega Blast Granola - Plus

I made many changes to the Omega Blast Granola recipe, mostly in the form of more nuts, cinnamon, and vanilla. This has become a morning staple for me; just top with blueberries and milk. Yummy!

2 cups chopped raw walnuts
2 cups chopped raw almonds
2 cup chopped raw pecans
1 1/2 cups raw sunflower seeds

2 generous tablespoons cinnamon

1/2 cup pomegranate juice
2 tablespoon walnut oil or olive oil
2 generous tablespoons vanilla

1 cup of raisins

In large bowl, add oats, bran, nuts, and and mix thoroughly. Add cinnamon and mix thoroughly again. In a separate small container, add wet ingredients (juice, oil, vanilla) and stir thoroughly. Slowly add wet mix to dry mix while stirring and mix thoroughly. Add raisins and mix again. Let mixture sit in open container for about an hour (so alcohol in vanilla can evaporate). Stir mixture every ten minutes or so during the hour. Place in glass container in refrigerator.

Makes about 7-8 cups. Serve 1 cup granola with 1 cup plain yogurt, milk, or unsweetened soymilk per person. Add blueberries or other berries (fresh or frozen)...YUM!!

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Chicken Parmigiano

Very yummy, easy to fix. Might put on the mozzarella cheese about 10 minutes into cooking. Fresh basil makes all the difference. Deeelissshhh.

  • 1 lb. skinless, boneless chicken breasts
  • Olive oil spray
  • 1 1/2 cups canned crushed tomatoes
  • 3 tablespoon. low fat ricotta cheese
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • 2 garlic cloves, minced
  • 1 cup shredded low fat mozzarella cheese
  • 1/4 cup chopped fresh basil

Preheat oven to 375 F. Rinse chicken with cold water and pat dry with paper towel. Spray a nonstick baking pan with olive oil. Arrange breasts on pan, then cover with tomatoes and ricatta. Season with salt and pepper and sprinkle with garlic, mozarella, and basil. Bake for 35 minutes, or until chicken is cooked through, the ricotta is bubbling hot, and the mozzarella turns golden brown.

Serves 2+.

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Omega Blast Granola

Family favorite for breakfast. Not low carb (due to oats), but hearty and good.

3 cups rolled oats
1 cup oat bran
1/2 cup chopped walnuts
1/4 cup pomegranate juice
2 teaspoon walnut oil or olive oil
1 teaspoon cinnamon
1 teaspoon vanilla

After toasting
1 cup raisins
1/2 cup freshly ground flaxseed

Preheat oven to 325 F. In big bowl mix everything except raisins. Spread mixture over nonstick baking pan and bake for 20 minutes, or until nice and brown, stirring occasionally to cook evenly. Remove from oven and toss in raisins and flaxseed. Let cool and put in glass container; store in refridgerator. Makes about 5 cups. Serve 1 cup ganola with 1 cup nonfat plain yogurt, nonfat milk, or unsweetened soymilk per person.

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Fat Resistance Diet - Recipes

There are simply not enough meals in the day to enjoy all the great recipes in The Fat Resistance Diet book. Even if I were not on a low-carb diet, I would eat these meals. Absolutely delicious!

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From comments on post from Diet Blog.

Based on the nutola in Rosedale book.

I don't bother to roast the nuts - too much work. Just put a few pecans, pine nuts, cashews, almonds, and blueberries in a small bowl and sprinkle with about a teaspoon of cinnamon.

Then I pour just a little heavy cream over the mixture. It is a great breakfast or snack. I use the heavy cream because it contains fewer milk proteins, just fat, which is what we are after on this diet.

The cinnamon is for taste and improving blood sugar levels - I think it has a chemical that makes cells more responsive to insulin. This has been proven and I believe cinammon is recommended to diabetics now.

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Maya Kaimal Indian Coconut Curry - with Broccoli & Cauliflower

Maya Kaimal Indian Coconut Curry is awesome! Just cook up some chicken, steamed broccoli and cauliflower, and mix everthing sauce and simmer--super! And very low carbs, though technically Rosedale isn't a fan of coconut oil (contained in sauce). I'm not so picky.

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