Mexican Beef Recipe

Menudo

Always wondered but never dared? This simple recipe will help you please any avid lover of Mexican cuisine and give you a delicious introduction to the world of beef tripe.

Serves 7 to 8 servings

Prep time: 5 minutes Cook time: 360 minutes Total time: 365 minutes

Calories: 304.93 Total Fat: 7.30 g Total Carbohydrate: 36.99 g Protein: 22.81 g

Ingredients

2 pounds beef tripe 2 onions, chopped 4 (15 ounce) cans white hominy 0.25 teaspoon chili powder salt and pepper to taste

Directions
1.	In a 16 quart pot combine the tripe and the onions. Add water until pot is about 3/4 full. Cover and cook on low heat for about 2 hours, or until the tripe is tender. Add the hominy, chili powder, and salt and pepper to taste. Cover and cook for another 4 hours.
2.	Start taking the right moves towards lifetime health.Have you heard about Mayo Clinic Plan? It's the first weight-loss program designed and endorsed by the acclaimed Mayo Clinic? Check it out.

Italian Stuffed Cabbage Recipe

Easy Cooking With Cabbage

Available all year round, cabbage is one of the vegetable world's most versatile greens — it's firm enough to toss into a stir-fry but can also be shredded for use in a salad. To shred cabbage, discard any bruised or limp outer leaves, set shiny side down and cut thin strips lengthwise. Then line up the strips and cut crosswise. Try this delicious take on an Italian favorite -- Stuffed Cabbage -- for dinner tonight!

Zoned Stuffed Cabbage
Serving: 1 dinner entrée

Ingredients
5 medium cabbage leaves, rinsed
1 teaspoon olive oil
1 medium onion, minced
3 black olives, pitted and finely chopped
1/2 tablespoon raisins, finely chopped
1/4 teaspoon paprika
1/4 teaspoon garlic powder or 1 clove garlic, minced
1/4 teaspoon sea or regular salt
8 ounces extra-firm tofu, drained and crumbled
1/2 cup tomato sauce
2/3 cup unsweetened applesauce

Instructions

1. In a covered glass bowl, microwave cabbage leaves in 1 tablespoon water for 4 minutes or until desired texture. Set aside to cool.
2. Heat oil in sauté pan over medium heat. Sauté onion, olives, and raisins for about 5 minutes or until onion turns translucent. Add paprika, garlic powder, salt, and pepper. Cook another 2 minutes.
3. Add tofu and 2 tablespoons of tomato sauce. Cook another 5 minutes.
4. Wrap filling in cabbage leaves. Serve with remaining tomato sauce.
5. Serve with applesauce for dessert

Spinach and Lentil Salad With Toasted Walnuts from Sonoma Diet

From Sonoma Diet

Toasted walnuts give this spinach salad some extra crunch! Top this dish with a homemade red wine vinaigrette for a tasty, tangy kick.

START TO FINISH: 30 minutes MAKES: 4 servings

1 cup water
1/2 cup brown or French lentils, rinsed and drained
1/2 cup chopped red bell pepper
1/3 cup chopped green onions
1/4 cup chopped flat-leaf parsley
1/4 cup chopped walnuts, toasted
6 cups torn spinach or mixed salad greens
12 ounces cooked chicken breast, sliced
1/4 cup red wine vinaigrette

1. In a small saucepan combine the water and lentils. Bring to a boil; reduce heat. Cover and simmer for 20 to 25 minutes or until lentils are tender and most of the liquid is absorbed. Drain lentils and place in a medium bowl. Stir in bell pepper, green onions, parsley, and walnuts.

2. Divide spinach among 4 serving plates. Top with lentil mixture and chicken. Drizzle with red wine vinaigrette.

Nutrition Facts per serving: 341 cal., 14 g total fat (2 g sat. fat),

Sonoma Diet presents Dr. Guttersen's Tip of the Day

Lots of Lentils

You can never have too many lentils in your cupboard. They work wonders on almost any salad, whether you're tossing them with whole grain pasta or greens, or mixing them with canned tuna, a little olive oil, and spices. Try different varieties of lentils, which all have their own textures, colors, and flavors.

It's no secret that carrots are good for your health

The Carrot Connection

From Sonoma Diet

It's no secret that carrots are good for your health. Moms everywhere have touted the benefits of carrots — particularly their ability to protect eyesight — for generations. Modern science has discovered, however, that carrots protect more than just your eyes. The carotenoids they contain are powerful disease fighters, reducing the risk of breast, colon, prostate, lung, and many other kinds of cancer. They also cut the risk of heart disease.

An amazingly versatile food, carrots are delicious steamed, boiled, roasted, or raw, and they're the ultimate accompaniment to roasts and chops. Their natural sweetness, however, is due to their sugar content, which can be quite high. That's why carrots are a Tier 2 vegetable on The Sonoma Diet.

Sonoma Diet Presents: Dr. Guttersen's Tip of the Day

It's in the Bag

Carrots are often packaged in bags that obscure what's inside. You'll sometimes see colored bands at the top and bottom, or stripes over the entire bag. If you can't see the carrots, you can't see the splits and discolorations that are common signs of age. While bagged carrots are a good choice, be sure to choose packages that let you get a good look at what you're getting!

Top 4 Reasons to Eat Organic -- and Local

Top 4 Reasons to Eat Organic and Local

By Steve Edwards for Beachbody

"Think globally, act locally" is not just for bumper stickers anymore. This United States-esque slogan has become even more important when it comes to thinking about where your next meal should come from. After all, aren't we supposed to be a bunch of independent counties, making up independent states, that band together to aid each other as a nation? Anyway, the implications are far from just political. Buying local, as well as organic, will allow you to feed and protect your family in the safest way possible. Here are 10 reasons to add your local farmers market to the top of your to-do list each week.

1. Local foods are safer. Or, at least, you can find out if they are. Organic food standards are high but there are still companies out there attempting to fudge the rules. When you buy local, it's easy to check out what you're buying and won't require that you hire Magnum, P.I. to do it. The great thing about local media is that they love to cover this stuff. If, for any reason, a local farm is mixed up in nefarious activities, there's a good chance your paper has a reporter dreaming of life at The New York Times who'll be on the job for you. In lieu of this, be inquisitive at the farmers market and you'll be surprised how quickly you're up to date on the local scoop. Farmers who adhere to a strict code of ethics love to talk about who else does, and who doesn't.
   


2. Organic foods are safer. Organic certification standards are the public's assurance that their food and products have been grown and handled according to sustainable procedures without toxic inputs. At least that's what the law says. But even though many companies still cheat the system, most of them play by the rules. These rules are in place to help both soil longevity and the health and safety of the consumer. Many Environmental Protection Agency (EPA)-approved pesticides were registered long before extensive research linked these chemicals to cancer and other diseases. Now, the EPA considers 60 percent of all herbicides, 90 percent of all fungicides, and 30 percent of all insecticides as potentially cancer causing, none of which meet organic criteria. You can't always be certain you're getting safe food, but eating organic stacks the odds in your favor.
   


3. Organic food tastes better. Many people would be amazed to taste the difference between garden-grown fruits and vegetables and wild meat compared to what you find down at Food4Less. The main reason for this has to do with something called trophic levels, which has to do with the way plants and animals feed up the food chain. When food -- even natural food -- is manufactured, such as plants grown in poor soil with some added nutrients or animals raised using drugs and a non-native diet, their physiological chemistry is altered. This not only changes their nutrient content but the way they taste.
   


4. Organic food is more nutritious -- which stands to reason based on the above. When soils are depleted and then fertilized, only certain nutrients are added with fertilizers. The resulting losses are many of the plants' original phytonutrients. While not a major component of any individual plant, they add up in your diet and become a major component of who you are. Lack of phytonutients in our diet carries the blame for many modern-day maladies. With regard to meat, it's basically the same story. Animals raised on a poor diet are, as you might imagine, less healthy to eat because you, too, are part of the trophic level paradigm.

Avocado Tips and Resources

Applause for Avocados

Also known as "alligator pears" because of their shape and scaly green skin, avocados are anything but scary. Though it's relatively high in calories, this wonderful fruit (it's not a vegetable!) is a great addition to salads or sandwiches because it's loaded with beneficial nutrients.

In addition to being a good source of potassium and folate -- two nutrients that are important for maintaining a healthy cardiovascular system -- avocados are also a healthy source of monounsaturated fat, a valuable part of our daily diet because it helps lower LDL, or "bad," cholesterol.

A great way to incorporate the avocado into your day is to use it as an alternative spread on toast. Add some lemon juice and you have a delicious, savory treat -- you won't even miss your butter!

Sonoma Diet presents Dr. Guttersen's Tip of the Day

It's in the Bag

An avocado is ripe when the skin gives slightly under pressure. If it's hard when you buy it, put it in a paper bag and let it sit for a day or two in a warm spot in your kitchen, such as the top of the refrigerator.

More about avocados:

• Avocado Mandarin Salad
• Nutrients in Fruits: apples, apricots, avocados
• Avocado Tips and Resources
• South Beach Diet Tips on Avocado Buying, Storing, and Preparing
• Sonoma Diet Foods. Avocados

Nutrients in Fruits: apples, apricots,avocados

Apples, raw, with skin In 100 grams: Energy 52.00 kcal Galactose 0.00 g Protein 0.26 g Fiber, total dietary 2.40 g Glucose 2.43 g Total lipid (fat) 0.17 g Energy 218.00 kj Caffeine 0.00 mg Fructose 5.90 g Starch 0.05 g Water 85.56 g Ash 0.19 g Theobromine 0.00 mg Maltose 0.00 g Alcohol, ethyl 0.00 g Sucrose 2.07 g Carbohydrate, by difference 13.81 g Sugars, total 10.39 g Lactose 0.00 g Minerals Sodium, Na 1.00 mg Magnesium, Mg 5.00 mg Copper, Cu 0.03 mg Potassium, K 107.00 mg Zinc, Zn 0.04 mg Manganese, Mn 0.04 mg Iron, Fe 0.12 mg Phosphorus, P 11.00 mg Calcium, Ca 6.00 mg Selenium, Se 0.00 mcg Vitamins Tocopherol, delta 0.00 mg Lycopene 0.00 mcg Carotene, beta 27.00 mcg Vitamin C 4.60 mg Vitamin A, RAE 3.00 mcg_RAE Vitamin B-12 0.00 mcg Vitamin E 0.18 mg Retinol 0.00 mcg Thiamin 0.02 mg Pantothenic acid 0.06 mg Cryptoxanthin, beta 11.00 mcg Vitamin B-6 0.04 mg Tocopherol, gamma 0.00 mg Tocopherol, beta 0.00 mg Niacin 0.09 mg Folate, total 3.00 mcg Riboflavin 0.03 mg Carotene, alpha 0.00 mcg Lutein + zeaxanthin 29.00 mcg Vitamin A, IU 54.00 IU Lipids 8:0 0.00 g 12:0 0.00 g Fatty acids, total saturated 0.03 g 16:0 0.02 g 14:0 0.00 g 10:0 0.00 g 18:0 0.00 g 4:0 0.00 g 6:0 0.00 g Fatty acids, total monounsaturated 0.01 g 16:1 undifferentiated 0.00 g 18:1 undifferentiated 0.01 g 20:1 0.00 g 22:1 undifferentiated 0.00 g Fatty acids, total polyunsaturated 0.05 g 18:4 0.00 g 18:3 undifferentiated 0.01 g 18:2 undifferentiated 0.04 g 20:4 undifferentiated 0.00 g 20:5 n-3 0.00 g 22:5 n-3 0.00 g 22:6 n-3 0.00 g Cholesterol 0.00 mg Amino Acids Histidine 0.01 g Proline 0.01 g Leucine 0.01 g Arginine 0.01 g Glutamic acid 0.03 g Glycine 0.01 g Threonine 0.01 g Tyrosine 0.00 g Lysine 0.01 g Aspartic acid 0.07 g Phenylalanine 0.01 g Alanine 0.01 g Valine 0.01 g Cystine 0.00 g Isoleucine 0.01 g Methionine 0.00 g Tryptophan 0.00 g Serine 0.01 g

Apricots, raw In 100 grams Energy 48.00 kcal Galactose 0.00 g Protein 1.40 g Fiber, total dietary 2.00 g Glucose (dextrose) 2.37 g Total lipid (fat) 0.39 g Energy 201.00 kj Caffeine 0.00 mg Fructose 0.94 g Water 86.35 g Ash 0.75 g Theobromine 0.00 mg Maltose 0.06 g Alcohol, ethyl 0.00 g Sucrose 5.87 g Carbohydrate, by difference 11.12 g Sugars, total 9.24 g Lactose 0.00 g Minerals Sodium, Na 1.00 mg Magnesium, Mg 10.00 mg Copper, Cu 0.08 mg Potassium, K 259.00 mg Zinc, Zn 0.20 mg Manganese, Mn 0.08 mg Iron, Fe 0.39 mg Phosphorus, P 23.00 mg Calcium, Ca 13.00 mg Selenium, Se 0.10 mcg Vitamins Lycopene 0.00 mcg Carotene, beta 1094.00 mcg Vitamin C, total ascorbic acid 10.00 mg Vitamin A, RAE 96.00 mcg_RAE Vitamin B-12 0.00 mcg Vitamin E (alpha-tocopherol) 0.89 mg Retinol 0.00 mcg Thiamin 0.03 mg Pantothenic acid 0.24 mg Cryptoxanthin, beta 104.00 mcg Vitamin B-6 0.05 mg Niacin 0.60 mg Folate, total 9.00 mcg Riboflavin 0.04 mg Carotene, alpha 19.00 mcg Lutein + zeaxanthin 89.00 mcg Vitamin A, IU 1926.00 IU Lipids 8:0 0.00 g 12:0 0.00 g Fatty acids, total saturated 0.03 g 16:0 0.02 g 14:0 0.00 g 10:0 0.00 g 18:0 0.00 g 4:0 0.00 g 6:0 0.00 g Fatty acids, total monounsaturated 0.17 g 16:1 undifferentiated 0.00 g 18:1 undifferentiated 0.17 g 20:1 0.00 g 22:1 undifferentiated 0.00 g Fatty acids, total polyunsaturated 0.08 g 18:4 0.00 g 18:3 undifferentiated 0.00 g 18:2 undifferentiated 0.08 g 20:4 undifferentiated 0.00 g 20:5 n-3 0.00 g 22:5 n-3 0.00 g 22:6 n-3 0.00 g Cholesterol 0.00 mg Amino Acids Histidine 0.03 g Proline 0.10 g Leucine 0.08 g Arginine 0.04 g Glutamic acid 0.16 g Glycine 0.04 g Threonine 0.05 g Tyrosine 0.03 g Lysine 0.10 g Aspartic acid 0.31 g Phenylalanine 0.05 g Alanine 0.07 g Valine 0.05 g Cystine 0.00 g Isoleucine 0.04 g Methionine 0.01 g Tryptophan 0.01 g Serine 0.08 g

Avocados, raw	In 100 grams
Energy	160.00 kcal
Galactose	0.10 g
Protein	2.00 g
Fiber, total dietary	6.70 g
Glucose (dextrose)	0.37 g
Total lipid (fat)	14.66 g
Energy	670.00 kj
Caffeine	0.00 mg
Fructose	0.12 g
Starch	0.11 g
Water	73.23 g
Ash	1.58 g
Theobromine	0.00 mg
Maltose	0.00 g
Alcohol, ethyl	0.00 g
Sucrose	0.06 g
Carbohydrate, by difference	8.53 g
Sugars, total	0.66 g
Lactose	0.00 g
Minerals
Sodium, Na	7.00 mg
Magnesium, Mg	29.00 mg
Copper, Cu	0.19 mg
Potassium, K	485.00 mg
Zinc, Zn	0.64 mg
Manganese, Mn	0.14 mg
Iron, Fe	0.55 mg
Phosphorus, P	52.00 mg
Calcium, Ca	12.00 mg
Selenium, Se	0.40 mcg
Vitamins
Tocopherol, delta	0.02 mg
Lycopene	0.00 mcg
Carotene, beta	62.00 mcg
Vitamin C, total ascorbic acid	10.00 mg
Vitamin A, RAE	7.00 mcg_RAE
Vitamin B-12	0.00 mcg
Vitamin E (alpha-tocopherol)	2.07 mg
Retinol	0.00 mcg
Thiamin	0.07 mg
Pantothenic acid	1.39 mg
Cryptoxanthin, beta	28.00 mcg
Vitamin B-6	0.26 mg
Tocopherol, gamma	0.33 mg
Tocopherol, beta	0.05 mg
Niacin	1.74 mg
Folate, total	81.00 mcg
Riboflavin	0.13 mg
Carotene, alpha	24.00 mcg
Lutein + zeaxanthin	271.00 mcg
Vitamin A, IU	146.00 IU
Lipids
8:0	0.00 g
12:0	0.00 g
15:1	0.00 g
20:2 n-6 c,c	0.00 g
Fatty acids, total saturated	2.13 g
20:3 undifferentiated	0.02 g
22:0	0.00 g
16:0	2.08 g
17:0	0.00 g
18:3 n-6 c,c,c	0.01 g
14:0	0.00 g
10:0	0.00 g
20:0	0.00 g
24:0	0.00 g
18:0	0.05 g
17:1	0.01 g
4:0	0.00 g
18:3 n-3 c,c,c	0.11 g
15:0	0.00 g
6:0	0.00 g
Fatty acids, total monounsaturated	9.80 g
14:1	0.00 g
16:1 undifferentiated	0.70 g
18:1 undifferentiated	9.07 g
20:1	0.03 g
22:1 undifferentiated	0.00 g
Fatty acids, total polyunsaturated	1.82 g
18:4	0.00 g
18:3 undifferentiated	0.12 g
18:2 undifferentiated	1.67 g
20:4 undifferentiated	0.00 g
20:5 n-3	0.00 g
22:5 n-3	0.00 g
22:6 n-3	0.00 g
Cholesterol	0.00 mg
Amino Acids
Histidine	0.05 g
Proline	0.10 g
Leucine	0.14 g
Arginine	0.09 g
Glutamic acid	0.29 g
Glycine	0.10 g
Threonine	0.07 g
Tyrosine	0.05 g
Lysine	0.13 g
Aspartic acid	0.24 g
Phenylalanine	0.23 g
Alanine	0.11 g
Valine	0.11 g
Cystine	0.03 g
Isoleucine	0.08 g
Methionine	0.04 g
Tryptophan	0.03 g
Serine	0.11 g

Phase 1 South Beach Recipe - Armand Salad

Armand Salad

From South Beach Diet

In 1913, Joe Weiss opened a small lunch counter in Miami Beach. For 90 years, no visit to Miami Beach has been complete without a stop at Joe's. Open during stone crab season (Oct 15-May 15), Joe's is a must for visiting celebrities. Still family owned and operated, Joe's is a Miami landmark.

Phase 1

Serves 2

Ingredients
2/3 small clove garlic
Dash salt
Pinch pepper
1/3 teaspoon mayonnaise
2 tablespoons fresh lemon juice
1/3 teaspoon red wine vinegar (optional)
2 tablespoons olive oil
1/3 head romaine lettuce, outer leaves removed, washed, dried, torn into bite-size pieces, and chilled
1/3 small head iceberg lettuce, outer leaves removed, washed, dried, torn into bite-size pieces, and chilled
2 2/3 tablespoons chopped fresh parsley
1/6 sweet white onion, sliced thin
2 2/3 tablespoons freshly grated Parmesan cheese
1/2 green bell pepper for garnish

Instructions
To make the dressing: In a salad bowl mash the garlic, salt and pepper to a paste. Add the mayonnaise, continuing to mash until smooth. Mix in the lemon juice and vinegar, if using. Gradually whisk in the olive oil.

Add the romaine and iceberg lettuce, parsley, onion, and the Parmesan. Toss gently. Pile the mixture into shallow salad bowls, sprinkle with a little Parmesan, and serve.

Garnish with bell pepper, if using.

At Joe's, the Armand salad is served at lunch only, and garlic croutons top the dish. In order to keep this within Phase 1, we have omitted the croutons. If you're visiting the famous Joe's, you can ask that the croutons be left off. The stone crabs are great on any phase!

Nutritional Information:
176 calories
16 g total fat (3 g sat)
6 mg cholesterol
4 g carbohydrate
4 g protein
2 g fiber
238 mg sodium

Members Get More!
Search our database of more than 1,000 healthy (and delicious!) recipes on The South Beach Diet Online