Brittany Samons - Eat to live diet cookbook: healthy recipes collection for weight loss, fat loss, flat belly, lower blood pressure and higher energy levels

Eat to Live Diet Cookbook:

Healthy Recipes Collection For Weight Loss, Fat Loss, Flat Belly, Lower Blood Pressure and Higher Energy Levels

By

Brittany Samons

Table of Contents

Eat to Live Diet Cookbook: Healthy Recipes Collection For Weight Loss, Fat Loss, Flat Belly, Lower Blood Pressure and Higher Energy Levels

By Brittany Samons

Copyright 2015 Brittany Samons

Reproduction or translation of any part of this work beyond that permitted by section 107 or 108 of the 1976 United States Copyright Act without permission of the copyright owner is unlawful. Requests for permission or further information should be addressed to the author.

This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. This work is sold with the understanding that the publisher is not engaged in rendering legal, accounting, or other professional services. If legal advice or other expert assistance is required, the services of a competent professional person should be sought.

First Published, 2015

Printed in the United States of America

The Eat to Live diet is a six-week diet meal plan that focuses on optimal health and weight loss. The diet plan promises to help you shed up to 20 pounds within six weeks as long as you consume foods that are high in nutrients and low in calories such fruits, vegetables and legumes, and stringently limit the quantity of dairy, meat and processed foods that you consume on a daily basis.

By following this diets nutritional plan, youll finally lose the weight you have tried so hard to whittle away, but more importantly youll become healthier than youve ever thought you could be. Youll be able to eat till youre satisfied and with great pleasure. Youll feel great & look great.

The Eat to Live diet advances two weight loss plans:

1. An aggressive 6-week vegetarian meal plan for individuals seeking to lose weight quickly.

2. A moderate meal plan that allows consumption of limited amounts of animal products.

The Eat to Live diet includes numerous recipes that can help you lose weight and realize a flat belly because they have ingredients that are potent enough to fight stubborn fat including belly fat. Most of the recipes have greens, onions, beans, berries, seeds, mushrooms and berries (G-BOMS). This book discusses the recipes in detail.

Ingredients:

4 finely chopped cloves garlic

2 Tbsp. fresh ginger, finely chopped

2 Tbsp. fresh mint, chopped

2 Tbsp. fresh basil, chopped

2 Tbsp. fresh cilantro, chopped

2 cups carrot juice/2 pounds carrots, juiced

1 red, seeded and thinly sliced bell pepper

2 cups green beans (cut in 2 inch pieces)

1 large eggplant, peeled, if desired & cut into 1 inch cubes

3 cups shiitake mushrooms, sliced

1 can drained bamboo shoots

2 Tbsp. Fuhrmans VegiZest/other salt-free seasoning blend, adjusted to taste

1 tsp. curry powder

3 Tbsp. natural chunky peanut butter, unsalted

2 cups divided watercress leaves

1 pound firm tofu, chopped into 1/4 inch thick slices

1/2 cup light coconut milk

1/2 cup raw cashews, chopped

Uncut mint, cilantro or basil leaves, for garnish (if desired)

Directions: Mix garlic, mint, ginger, basil, carrot juice, cilantro, bell pepper, green beans, eggplant, mushrooms, VegiZest, bamboo shoots, curry powder, and one cup of the watercress in a huge skillet. Boil the mixture, cover & simmer, and stir occasionally till all vegetables become tender. Add the peanut butter. Add the tofu, simmer, and toss till hot. Then, add the coconut milk & heat through. Proceed to top this with the cashews and the remaining cup of watercress. If desired, garnish with mint, cilantro leaves or basil. Serve for 8 over quinoa or brown rice.

Ingredients:

1 pound firm tofu

Three Tbsp. fresh lemon juice

Three Tbsp. maple syrup

Three Tbsp. natural style ketchup

1 tsp. dark sesame oil

Three Tbsp. low sodium soy sauce

2 Tbsp. cornstarch

I thinly sliced onion

1 diagonally sliced carrot

Two and a half tsp. shredded ginger root

1 large chopped bell pepper

2 cups sliced cabbage

4 ounces green beans, frozen and thawed or fresh, sliced into pieces

8 ounces of sliced fresh mushrooms

A zucchini chopped into half inch pieces

1 can pineapple chunks in juice, juice reserved

Directions: Squeeze excess water from the tofu and slice it into half inch cubes. Whisk the lemon juice, maple syrup, ketchup, sesame oil, cornstarch and tamari together in a small bowl. Then heat two Tbsp. of water over medium heat in a large skillet or a work or large.

Proceed to add ginger, carrot, and onion and stir till onion becomes translucent. Then add bell pepper, green beans, zucchini, cabbage and mushrooms; cover and steam till tender for about three to five minutes. Add more water if needed. Then, add the tofu, pineapple juice mixture, and pineapple and cook while stirring frequently till the sauce thickens. Spoon the veggies & sauce over the brown rice and serve.

Ingredients:

Dough

1 Tbsp. yeast

Half tsp. salt

3 cups unbleached flour

Half tsp. sugar

A cup of warm water

Filling

1 tsp. salt

1 tsp. oregano

1 cup TVP flakes/granules

7/8 cup boiling water

Half tsp. fennel seeds

1 tsp. basil

2 cups of sliced mushrooms

6 oz. tomato paste

Quarter cup soymilk, brushes top crust

Frozen chopped spinach, thawed & drained

Directions:

Dough: Combine together water, sugar and yeast in a large bowl and let stand for about five minutes. Then, add salt and flour and knead for about five minutes into smooth, elastic doughkneading can also be done in any food processor with a dough hookand punch down.

Filling: Combine together boiling water, TVP, salt, basil, oregano, and fennel seeds. Then, saut this TVP mixture for a few minutes in a large skillet Afterwards, stir in tomato paste, mushrooms, spinach, and water until heated through.

Preheat your oven to 375 degrees Fahrenheit. Then, roll the dough into one huge oblong shape; spread filling generously on top & roll-up like a jelly-roll. Add a little bit of soy milk to brush top. Bake for thirty to thirty five minutes. If the crust commences to brown as expected, cover with foil during last five to ten minutes. Slice into 16 slices and serve accordingly.

Ingredients:

One medium sized onion, finely sliced

Water to help with sauting

2 minced garlic cloves

15 oz. (1 can) tomato sauce

Cayenne pepper

1 cup dry TVP granules

Half medium finely chopped Bell pepper

1 tsp. salt to taste

Directions: Saut bell pepper and onion in about one or two Tbs. of water till almost clear; and then add garlic & saut for a few minutes. Then, add TVP, salt, tomato sauce and pepper to taste. Reduce heat and simmer for about five minutes or until TVP softens.

Ingredients:

1 bunch Swiss chard with leaves chopped, tough stems removed

1 large bunch kale, leaves dropped, tough stems & center ribs removed

1 minced clove garlic

1 Tbsp. Fuhrmans Spicy Pecan Vinegar/any other flavored vinegar

1/2 Tbsp. Fuhrmans VegiZest/other salt-free seasoning blend, adjusted to taste

1 tsp. dried basil

1 tsp. dill, dried

Black pepper to taste

Directions : Steam Swiss chard and kale together for seven minutes before transferring the steamed mixture to a separate bowl. Proceed to mix the remaining ingredients. Add this mixture to the greens. Add 2-3 Tbsp. of the steaming water for consistency, if desired. Serve for four.