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Welcome, Meridian Friends!
On the homepage: It isn’t a “diet”; it’s a lifestyle you will never want to quit living! What you can achieve living the lifestyle I am teaching just might blow your mind. My rather significant research says you’ll have radically better digestion/elimination, achieve your perfect weight, and have more energy coming your way. You can also look forward to decreasing your cravings for bad food, increasing your desire to exercise, and achieving emotional stability, pretty skin and hair, and even better sex, among other things. Learn about the book “Eat to Live” by Dr. Joel Fuhrman at www.DrFurhman.com John A. McDougall, M.D. (Educational DVDs) Physician and nutrition expert who teaches better health through vegetarian cuisine. John A. McDougall, MD. has been studying, writing and "speaking out" about the effects of nutrition on disease for over 30 years. Dr. McDougall believes that people should look, feel great and enjoy optimal health for a lifetime. Unfortunately, many people compromise their health unknowingly through poor dietary habits. He has many resources that will help educate you and your family, as they did Suzette’s.
Note From Carolyn: This is the exercise program that took care of Suzette’s back problems --- and makes her look fantastic! You have GOT to see this website! it is so encouraging. It just “rings true’ and I definitely plan to get started with this. Lots of really neat photos and success stories from all ages!
Suzette’s Favorite Inspiring Quotes "Oh Man! There is no planet, sun or star which could hold you, if you but knew what you are!" 60 Seconds to Weight Loss Success by Carolyn Allen, Book, Audio CD and Quote Cards
QUICK BLACK BEAN SOUP This is one of those recipes that you can put together in 5 minutes, yet it always is a favorite with everyone. Even kids like it-and vegetable haters too, although you may want to use a bit less hot sauce for those people. Preparation Time: 5 minutes 3 15 ounce cans black beans, drained and rinsed Reserve 1 cup of the beans in a separate bowl, place the remaining beans, the vegetable broth and the salsa in a blender jar. Process until fairly smooth, then pour into a saucepan. Mash the reserved beans slightly with a fork or bean/potato masher. Add to the saucepan with the remaining ingredients. Cook over medium heat for 10 minutes to blend flavors. Adjust seasoning to taste before serving. Hints: This is great to make ahead of time and then heat just before serving. Make a double batch so you can enjoy a quick bowl of soup when you are hungry. (Note from Suzette: I also add some garlic to the initial vegetable broth and cook it for awhile. Then I add some spinach or other greens and cook it for awhile until it is softened. Then I blend it up in the blender. I don’t add the chipotle powder but I do add cumin. It’s a great soup that you can make lots of changes to and it will still taste yummy.)
Ellen’s Bean Soup (Not only is this soup yummy…but whenever we make it we think of my mom, whose name is Ellen also. She always served up yummy food!) ¼ cup water 1 onion, choppeD 4 cups veggie broth Place the water in a large soup pot. Add the onion and chili powder. Cook, stirring occasionally, for 5 minutes. Add the remaining ingredients. Bring to a boil, cover, reduce heat and simmer for 30 minutes.
White Bean Chili (This is my favorite chili to serve during the cold winter months. We always serve it for Christmas parties. It is yummy!) Carol is Mary McDougall’s sister. This is one of her family’s favorite healthy recipes. This is a fast and easy meal and it makes enough for leftovers for lunch later in the week. Preparation Time: 15 minutes 1 onion, chopped Garnishes: (optional) Salsa, Tofu sour cream, cilantro, shredded soy cheese, crushed baked tortilla chips Place the onions and garlic in a large pot with the water. Cook, stirring occasionally until onion softens slightly. Add the chilies and the seasonings and cook and stir for another minute. Then add the broth and the beans. Bring to a boil, reduce heat and simmer for about 15 minutes, stirring occasionally. Add the seitan or tofu, if desired. Stir and cook for another 5 minutes. Serve with any of the optional garnishes. Hints: We usually serve this over rice for a very satisfying meal. The seitan or tofu are optional. The chili tastes great without those additions! This freezes well and reheats well. If you prefer to cook your own beans for this recipe, you will need about 9 cups of cooked beans. Kale Slaw 2 medium bunches kale, rinse & cut into thin strips 2/3 cup cashews, finely chopped Prepare marinated tofu. Prepare vegetables and place in large bowl with chopped tofu. Mix dressing ingredients together in a small bowl, then pour the dressing over the vegetables. Toss well and serve cold. Variations: w/the kale, bokchoy, asian cabbage, jicama, grated radishes. If no tofu can add pumpkin seeds, nuts, sunflower seeds, chicken, tempeh or some other protein. For dressing, almond butter is a nice substitute for the cashews. Broccoli Almond Curry Salad 1 red bell pepper, chopped 2/3 cup almond butter Mix chopped veggies in a large bowl. In a medium skillet sauté almonds, garlic, and curry powder in olive oil for about 1 minute. Add almond mixture to the veggies. In a small bowl mix dressing ingredients until smooth. Pour this dressing over veggies and mix well. Fiesta Chopped Salad 1 med. red & hellow pepper chopped In a large bowl combine the first 7 ingredients. Combine oil, vinegar, sugar, salt & pepper in a tight fitting lidded container and shake well. Drizzle over veggies and toss to coat. Toss avocado w/lemon juice; sprinkle over salad. Black N White Bean Salad 1 can black beans, rinsed and drained In a large bowl, combine the first 6 ingredients. In a small bowl, whisk vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate until serving. Serve over lettuce. Kid’s Favorite Salad ½ head cauliflower, chopped ¾ cup mayo or vegganaise Mix veggies and toss w/dressing. You can top with baco-bits to make it extra special. Variation: 2 green onions, sliced Fiesta Salad 1 c quinoa, cooked and cooled optional: ½ diced cucumber 6 leaves romaine lettuce, sliced crosswise Dressing: ½ tsp cumin Assemble ingredients in salad bowl. Mix dressing and toss into salad.
Broccoli Soup 1 lb broccoli coarsely chopped In a large saucepan, over medium heat, bring broccoli, broth, onion, and pepper to a boil. Reduce heat; cover. Simmer 30 minutes or until veggies are tender. Pour half the broccoli mixture into blender and blend until smooth. Repeat with remaining broccoli mixture. Return to saucepan; stir in milk. Cook and stir over medium-high heat until hot.
Yummy, Quick & Easy Banana/Oat Bars 2 large ripe bananas, mashed Preheat oven to 350 degrees. Mix ingredients together in a large bowl. Press dough in a 9”X9” baking pan. Bake for 30 minutes. Cool on wire rack. When cool, slice into squares or bars and serve. ENJOY!! Add the applesauce & date sugar if you’d like a sweeter, moister version of these bars.
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