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Permanent WeightLoss RecipeCollection: End FadDieting For Good
www.bloodsugarrevolution.com
What's inside this guide
In this guide, you'll discover how to eat to achieveyour ideal body weight for the rest of your life.
You'll learn how to stop fad dieting and yo-yodieting, so that you can lose weight and keep itoff for good.
All the recipes in this guide are fiber-rich and100% plant-based, containing "green light"ingredients that have been scientifically proven tohelp you lose weight and keep it off.
Apple
Avocado
Lemon
Lemon Juice
Lime Juice
Black Pepper
Chili Powder
Coriander
Cumin
Fennel Seed
Ground Flax Seed
Smoked Paprika
Vanilla Extract
Frozen Blueberries
Baby Spinach
Broccolini
Carrot
Celery
Cherry Tomatoes
Cilantro
Eggplant
Garlic
Kale Leaves
Mint Leaves
Parsley
Red Bell Pepper
Yellow Bell Pepper
Yellow Onion
Barley
Chickpeas
Date Syrup
Diced Tomatoes
Dry Red Lentils
Green Lentils
Mixed Beans
Pinto Beans
Quinoa
Red Kidney Beans
Tomato Paste
Vegetable Broth
Apple Cider Vinegar
Coconut Aminos
Rice Vinegar
Tahini
Water
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Slow Cooker Lentil Chili5 hours
Dry Red Lentils (rinsed,
uncooked)
Yellow Onion (diced)
Red Bell Pepper (chopped)
Carrot (chopped)
Garlic (cloves, minced)
Chili Powder
Cumin
Smoked Paprika
Diced Tomatoes (from the can
with juices)
Tomato Paste
Vegetable Broth
Black Pepper (to taste)
Red Kidney Beans (from the
can, drained and rinsed)
Avocado (optional, sliced)
Cilantro (chopped)
Add lentils, onion, bell pepper, carrot, garlic, chili powder, cumin, paprika,
tomatoes, tomato paste, vegetable broth, and pepper to your slow cooker. Stir
well to combine.
Cover and cook on low for 6 to 7 hours, depending on the strength of your
slow cooker. Once it is cooked through, add the kidney beans and stir to
combine.
Ladle into bowls and top with avocado and cilantro (optional). Enjoy!
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Barley and Kale Salad15 minutes
Cilantro
Pinto Beans
Barley (hulled, cooked)
Kale Leaves (chopped)
Yellow Bell Pepper (chopped)
Cherry Tomatoes (halved)
Carrot (grated)
Lime Juice (& zest of 1 lime)
Chili Powder
Cook barley according to package directions.
Mix cilantro and pinto beans with the cooked barley.
Prepare the kale, bell pepper, cucumber, tomatoes, and carrots.
Prepare the dressing by mixing the lime juice, lime zest, and chili powder. Set
aside.
In a large serving bowl layer the chopped kale on the bottom then top in
sections with the cucumbers, carrots, tomatoes and pepper leaving space for
the barley mixture.
Scoop the barley mixture into its own section on top of kale.
Drizzle the lime dressing on top and sprinkle with the lime zest.
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Marinated Eggplant with Quinoa30 minutes
Eggplant (stem removed,
cubed)
Water
Coconut Aminos
Rice Vinegar
Date Syrup
Quinoa (dry, uncooked)
Cilantro (finely chopped)
Preheat the oven to 450ºF.
In a baking dish, combine the eggplant, water, coconut aminos, rice vinegar and
date syrup until well coated. Roast for 30 minutes or until golden brown,
stirring halfway.
Meanwhile, cook the quinoa according to package instructions.
Divide the quinoa onto plates and top with the roasted eggplant. Garnish with
cilantro and enjoy!
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Smashed Chickpea Salad with Tahini Dressing10 minutes
Chickpeas (cooked, rinsed)
Apple (finely chopped)
Celery (finely chopped)
Tahini
Water
Lemon Juice
Garlic (clove, small, minced)
In a mixing bowl, mash the chickpeas with a fork until a fine crumb texture
forms. If you'd like more texture, leave some chickpeas whole. Add in the apple
and celery.
In a second small mixing bowl, make the dressing. Combine the tahini and
water and stir to combine. Then stir in the lemon juice and garlic.
Add the dressing to the chickpea mixture and stir to combine. Season with
additional lemon if needed. Enjoy!
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Mediterranean Mixed Bean Salad10 minutes
Mixed Beans (cooked)
Cherry Tomatoes (halved)
Parsley (finely chopped)
Date Syrup
Apple Cider Vinegar
Combine all ingredients in a mixing bowl. Divide onto plates and enjoy!
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Blueberry Protein Smoothie5 minutes
Vanilla Extract
Ground Flax Seed
Frozen Blueberries
Baby Spinach
Water (cold)
Place all ingredients in your blender and blend until smooth. Add water as
needed. Pour into a glass and enjoy!
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Spiced Lentils & Broccolini with Lemon30 minutes
Broccolini (trimmed)
Lemon (sliced thin)
Vegetable Broth (low sodium)
Garlic (clove, thinly sliced)
Coriander
Fennel Seed (ground)
Green Lentils (cooked, drained
and rinsed)
Mint Leaves (chopped)
Preheat the oven to 425ºF and line a baking sheet with parchment paper. Add
the broccolini and lemon and toss with half of the vegetable broth. Roast for 8
to 10 minutes, until the broccolini is slightly browned in spots. Remove and set
aside.
In a skillet over medium-low heat, add the remaining vegetable broth, garlic,
coriander, and fennel. Sauté until the garlic is lightly browned, stirring
frequently to prevent burning, about 3 to 4 minutes.
Drizzle half of the dressing mixture into the cooked lentils and stir. Divide onto
plates and top with the broccolini and lemon and then drizzle the remaining
dressing on top. Finish with mint leaves, serve and enjoy!
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The information in this meal plan is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. The information in this document is for informational purposes only and is not intended to diagnose, treat, or cure any type of disease or condition.
Reviews and testimonials of specific diets and approaches to health represent individual experiences, and Mastering Diabetes does not guarantee any results for your specific situation.
In support of our mission, we may share resources offered by trusted partners.
Questions? [email protected]
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