So, because the beyond diet is not a diet in the traditional sense but a new way of eating that you want to adopt for life, it is essential that you keep your meals tasty, interesting and creative. Eating the same foods again and again leads to boredom an abandonment. To avoid this from happening, i HIGHLY encourage you to try at least one new recipe per week that suits your meal plan, also be adventurous and try some foods that you have never tried before.
With all of the recipes presented in the beyond diet book (and with any other recipe you may choose to use), adhere to all the principles taught in the beyond diet manual. For example, organic ingredients are always best. Whenever possible choose free range, hormone and antibiotic-free, fresh and wild meats, poultry, eggs and fish. Don't fear salt, but do use an unrefined sea salt or preferably Celtic sea salt. Oils should be cold expelled-pressed. Water should be pure and filtered, and the only breads consume should be made from organic sprouted whole grains.
Also remember that allowable food servings and portion sizes differ for each person, depending on metabolism type and the number of calories required daily. Adjust recipe portions to suit your meal plan, as instructed in the chapter on daily meal planning. A cording to the allowable servings guide and the foods choices charts. For example if you are a Carb Type allowed four 1-oz servings of protein for dinner and a chicken recipe makes 6-oz servings (or don't specify a portion size) eat only 4-oz of chicken with your meal. Remember, fresh food is best, and the more whole and natural the food you eat, the healthier you will be and the better you will feel.
Now let see what kind beyond diet recipes offer and ill write few of it:
All of their healthy recipes can easily be incorporated into your diet plan. And far as i know this is not the exact numbers of recipes. i heard that every week or two Isabel and Isabel's team gives more free recipes for their members.
Experiment and try new recipes every week.
I know this may be tough for some people, with busy schedules and so much to do each week, but it’s actually the perfect solution for busy people, because if you find delicious recipes that are not only healthy but super quick and easy to make, it will be much, much easier to stay on track with your health and weight loss goals.
The first 2 are newest recipes, I got them from the beyond diet official site, that taste great and can be made in no time at all.
1 serving:
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| Quinoa Fruit Salad |
Ingredients
2 cups water
Sea Salt, to taste
1/4 cup quinoa, rinsed and drained
1/3 cup mint leaves, chopped
1/8 cup Greek yogurt
1 Tbsp orange juice (freshly squeezed)
1/2 cup strawberries, sliced
1 small kiwi, peeled and diced
1. Combine water and salt in a medium sauce pan and bring to a boil, stir in quinoa. Reduce heat and simmer, until quinoa is translucent, about 15 min (or you can have the quinoa already made ahead of time).
2. To make dressing, whisk together mint, yogurt and orange juice until blended.
3. Combine strawberries and kiwi in serving bowl. Drizzle dressing over and toss to coat evenly. Add quinoa, toss to combine - cover and refrigerate until well chilled, about 2 hours.
I would have this delicious salad along with some leftover protein, like chicken breast or white fish.
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| Kale and Turkey Soup Lunch |
Ingredients
2.5 cup, chopped (168g) Kale, raw
1 tsp (4g) coconut oil
1 ounce (28g) Onions, raw
1 cup (240g) Soup, stock, chicken, home-prepared
1 tsp, crumbled Bay leaf
1 dash Black Pepper
3 ounces Turkey, all classes, breast, meat and skin, cooked, roasted
1. Heat the oil gently in a saucepan.
2. Dice the onion and saute for five minutes, then add the black pepper and chopped roast turkey.
3. Cook for another couple of minutes, and add the chicken stock.
4. Bring to the simmering point, and add the shredded kale and bay leaf.
5. Add more water if necessary, to cover the kale. Simmer for ten minutes.
It’s not exactly “soup time” right now (with the weather getting as high as in the 100’s here in South Carolina), but this soup is so tasty, I even have it cold on some days.
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| Tilapia Salad |
Ingredients
Large serving of spring mix lettuce
Slices of cucumber
Broccoli
Cauliflower
Carrots
Tomato
Flax seeds (small amount)
Tilapia (recipe below)
Dressing (recipe below)
Tilapia
4 tilapia filets (will most likely have leftovers)
3 garlic cloves, cut into small pieces
Coconut Oil
Celtic Sea Salt
Pepper
Heat the coconut oil in a frying pan and add in the garlic cloves and some salt and pepper. When the cloves start to brown, put the tilapia in the pan for about 4 minutes on each side, until browned.
Dressing
Apple Cider Vinegar
Extra-Virgin Olive Oil
Celtic Sea Salt
Pepper
Garlic Powder
Combine all ingredients and shake well.
Salad Directions
Lay a bed of lettuce on your plate. Add the vegetables, tilapia, and the garlic pieces (from cooking the tilapia – they should be nice and dark brown). Sprinkle the flax seeds, add your dressing, and enjoy!
*This recipe works well with salmon and shrimp, too!
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| Warm Quinoa Salad |
Ingredients:
* 1 cup of quinoa, rinsed
* 2 cups of water or stock
* 1 medium onion, chopped
* 3 cloves garlic, chopped
* 1/4 cup chopped fresh basil
* 1/4 cup chopped fresh coriander (cilantro)
* 1 tomato, seeds and excess pulp removed, chopped
* 1 can adzuki beans, rinsed well
* 4 TBS lemon juice
* 3 TBS olive oil
* 3 cups shredded romaine lettuce
* 1 avocado, cubed
* 1 TBS chopped pumpkin seeds
* Unrefined sea salt and pepper, to taste
Directions
Combine rinsed quinoa, water, onion, garlic, and a little salt in medium saucepan and turn heat to high. Bring to a boil, cover, lower the heat to low, and simmer gently for about 15 minutes. Fluff with fork and transfer to a bowl. Add chopped herbs, tomato, rinsed adzuki beans, 2 TBS lemon juice, 1 TBS olive oil, salt and pepper.
Toss romaine and avocado in rest of lemon juice and 2 TBS olive oil. Season with salt and cracked black pepper. Serve quinoa on bed of salad greens. Sprinkle with chopped pumpkin seeds.
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| Cocoa-Nut Bananas |
Ingredients
*4 teaspoons of organic cocoa powder
*4 teaspoons of toasted, unsweetened coconut
*2 small bananas, sliced on the bias
Directions
Place cocoa and coconut on separate plates. Roll each banana slice in the cocoa, and shake off the excess. Then, dip banana in the coconut.
- Happy cocking to all
Sanellma