Download The Shred Diet Cookbook by Ian K. Smith PDF

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By Ian K. Smith

RETAILESQUE

Can I devour that on SHRED?
Hundreds of hundreds of thousands have misplaced awesome quantities of weight on Dr. Ian Smith's SHRED courses, utilizing his confirmed killer combination of nutrition confusion, meal spacing, meal alternative and strategic snacking. Now, in Dr. Ian's first-ever cookbook, he's deliciously answering the query such a lot of of these dieters have requested: "Can I consume that on SHRED?" within the SHRED nutrition COOKBOOK, you'll enjoy:

—Over 35 all-new recipes for meal—replacing smoothies and soups

—Midday recipes: from Heavenly Cheeseburgers to eco-friendly Bean and Artichoke Stir Fry

—Protein-rich dinners which are fast to make and pleasing to devour: from Cheese-packed bird Breasts to Seared Mustard red meat Chops and Cider-braised Onions

—Side-dishes: from Crispy candy Potato Wedges with Ginger-Soy Glaze to Creamy Polenta

—Snack arrangements so easy and so strong you'll are looking to plan a celebration round them

—Carb recipes that cause them to count number, together with pancakes, potatoes, and pastas

—Southern specialties and recipes from Dr. Ian's relations: from Dr. Ian's candy fish fry Steaks to Uncle Johnny's Black-eyed Pea Salad to Ma's Eggplant Parmesan

—Complete dietary details and portioning for every recipe

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Additional resources for The Shred Diet Cookbook

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Preheat the broiler. Season the fish on both and freshly ground black 245 CALORIES. 30 G PROTEIN. MG CHOLESTEROL. G FIBER I heat and add the puree mixture. Cook for 1 to 2 minutes, stirring. Remove from the heat and stir in pepper Place 2 teaspoons extra virgin olive oil Smoked Garlic-Tomato Sauce on a nonstick broiler broil the fish 4 inches for 4 to 5 pan and from the heat minutes per Va cup Smoked Garlic Paste (page 25) fresh or 3. teaspoons sherry vinegar 1 teaspoon extra virgin olive 2. Meanwhile, garlic paste, V4 oil cup minced fiat-leaf parsley to make the sauce, and freshly ground black pepper serve, spoon 4 tablespoons and vinegar fish and serve immediately, passing the additional sauce at the table.

Prepare the (0 Tomatoes. Using your Zone yield per push finger, o E r h ii a n c 4 CALORIES, e r s tablespoons 32 G PROTEIN. 2 G I MG SODIUM, recipe: Less than CARBOHYDRATE, G FIBER one protein block, 4 carbohydrate blocks the seeds out of the tomatoes. Puree in a v MG CHOLESTEROL, G SATURATED), Smoked Plum a (Variation) im cups or NUTRITIONAL ANALYSIS PER TABLESPOON: G FAT I ( tablespoon puree = 1 protein blocks, Vlo carbohydrate block) food processor or blender. r SCUClO~lViiriri mm cups or 28 tablespoons Miriu a sweet rice is wine used in Japanese cooking.

Ginger, parsley, MG SODIUM. Dutch oven the garlic, and red pepper Saute for 2 minutes. the wine 455 and cook Add 2. CARBOHYDRATE. G FIBER To serve, divide the 2 to 3 large bowls and ladle the broth over them. Serve immediately. Zone yield per recipe: 8 protein blocks, 3 carbohydrate blocks Add the clams, clam juice, and black teaspoon hot red pepper flakes Vi cup dry white wine 4 dozen 8 ounces bo ttled da m j u ice as they V4 cup fermented black beans, remaining unopened beans. Cover and cook for 4 to 8 minutes over medium-high heat.

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