Dieting tips

The Zone Diet
The Zone diet is a diet first invented by Barry Sears in a number of books, publications and an associated web site. The Zone diet is not distinctly a fat reduction diet, nevertheless many zone diet followers claim that they actually manage to lose weight by following it.
The 'science' claimed for the Zone Diet is that if one were to gain control of the levels of insulin and glucogen (both hormones), then anti-inflammatory chemicals are released which puts the body in a balanced state which is far more healthful than it normally is, known as the 'zone'.
Sears holds the theory that if you get into this 'zone', your metabolism is working at its most efficient and, because of this, does not need to build up stores of fat.
The most valuable process of the diet is to keep tight control over the ratio of carbs to proteins, and to ensure you get plenty of Omega 6 and omega 3 fish oils.











Pecan Crusted Venison with Bourbon Mash Recipe
Pecan Crusted Venison with Bourbon Mash Category Game Recipes 
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Ingredients And Procedures

12 Venison medallions (3 oz ea)

2 c Roasted pecans

1/2 c Bread crumbs

2 tb Essence

2/3 c Creole mustard

Olive oil for sauteing 6 Whole sweet potatoes;

-roasted, skin left on, warm 1/4 c Heavy cream

1/4 c Bourbon

2 tb Butter

Salt and pepper Fried sweet potato nests 2 tb Chives; chopped

2 tb Brunoise red peppers

2 tb Brunoise yellow peppers

For the venison: In a food processor, pulse the pecans until they are coarse and are still textured. (Do not puree the pecans because the crust will be too wet) Add the bread crumbs and Essence. Season each medallion with salt and pepper. Rub each medallion with the Creole mustard, coating each side completely. Crust each medallion with the pecan crust. (Every inch of the medallion needs to be crusted completely). For the mash: The potatoes should be roasted for 40 minutes at 425 degrees. Remove skin from the roasted sweet potatoes and place in a sauce pot. Over low heat, partially mash the sweet potatoes. Add the cream, bourbon and butter, continue to mash until all the ingredients are incorporated and the potatoes are smooth but with small lumps. Season with salt and pepper. To finish the venison: In a sauce pan, heat the olive oil. When the oil is smoking hot, add the venison. Saute for 3 minutes for medium rare on each side. Source: Essence of Emeril, #EE2298, TVFN formatted by Lisa Crawford, 5/11/96 -----

 
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