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Weight-Management programs help personalize your protein for your body, helping you feel full and energized as you shed unwanted pounds. With a Cellular Nutrition® foundation, Weight-Management Programs includes a customized meal plan to help you get in shape and stay that way.

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Recipes To Prevent Childhood Obesity

Healthy Cooking for Kids, encourages the reader to look at your own diet history across your lifespan. Why you eat what we eat. What your parents were taught about nutrition, what they have invoked upon you, and what you have and are teaching your children today.

Healthy Cooking for Kids, is written for you the homemaker as a tool to learn and then pass on to the children and teens in your life. Because, no one in this world is going to care for them like you do. And a diet book handed to them when they are 45 and fat, will be too late.

I welcome you into my world of cooking for kids/cowboys, where you are given simple reminders that food is a primary necessity and secondarily a treat. And eating is the perpetual effect of dieting.

Steak Fajitas with Lime and Black Pepper

Prep: 20min
Cook: 45 For more of our favorite
Servings:6-8 recipes visit us at
Break the diet cycle.com

Ingredients: 2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact; 2 1/2 tablespoons olive oil; 2 1/2 teaspoons balsamic vinegar; 1 1/2 teaspoons salt; 1/4 cup fresh lime juice; 2 pounds skirt steak, halved crosswise; 2 1/2 teaspoons coarsely ground black pepper; 18 flour tortillas; 1 cup fresh cilantro leaves; 1 cup salsa (homemade or store-bought).

Prepare grill for cooking. Thread onions onto skewers (or put in grill basket), then brush with 1/2 tablespoon oil and season with salt and pepper. When fire is medium-hot (you can hold your hand 5 inches above rack for three-to-four seconds), grill onions, turning occasionally, until tender, 16-to-20 minutes.
Transfer to a cutting board. When just cool enough to handle, cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt. While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes. Pat steak dry, then rub with pepper.
Grill steak on lightly oiled grill rack, turning once, 6-to-10 minutes total for medium-rare. Transfer to cutting board, then let stand 5 minutes before cutting diagonally into thin slices. While steak is standing, toast tortillas directly on grill rack, turning once, until puffed slightly and browned in spots, about 1 minute total. Serve steak, onions, cilantro and a spoonful of salsa all wrapped in tortillas.

Cook's note: If you aren't able to grill, onions (no need to skewer) and steak can be cooked in a lightly oiled well-seasoned ridged grill pan over moderately high heat, and tortillas can be toasted over gas (hold with tongs) or directly on top of electric burners. Cut skirt steak into pieces to fit in grill pan and grill in batches without crowding.

A Healthy Dinner Recipe For Healthy Living

A Health Dinner Recipe For Healthy Living

Prep: 10-15 minutes
Cook: 20-25 minutes
Servings: 4 servings

Ingredients: 1 round steak, Flour; 4 medium potatoes, shredded; 2 carrots, shredded; 1 onion , chopped; 1 ½ tsp. salt; ¼ tsp. pepper; 1 cup water

Cut steak into large pieces; dredge in flour and brown lightly on both sides. Place potatoes, carrots, onion, salt and pepper on steak. Simmer in small amount of water about 15 minutes or until done. Add additional water if needed.

Cooking For Kids

A diet book handed to your children when they are 45 and fat, will be too late.

That is why I, Ondi Shepperson RN, mother and rancher, have written Cooking for Kids. Cooking for kids is written for you, the homemaker. as a learning tool for nutrition education to teach the children and teens in your life how to eat right. Because, no one in this world is going to care for them like you do.

Cooking for kids is brought to you by the Western Wellness Institute at www.breakthedietcycle.com, operated in conjunction with a private family owned cattle ranch South of Cody Wyoming.

Cooking for Kids is your source for easy and quick dinner ideas from ranches across the Cowboy State. Where good wholesome food is a way of life. And where nutrition, for hard working cowboys and girls of all ages, is often the only disease prevention that they will take the time for.

Cooking for Kids, encourages the reader to look at your own diet history across your lifespan. Why you eat what we eat. What your parents were taught about nutrition. What they have invoked upon you, and what you have and are teaching your children about nutrition today.

I welcome you into my world of cooking for kids, where you are given simple reminders that food is a primary necessity and secondarily a treat. And eating is the perpetual effect of dieting. For the downloadable PDF eBook, Cooking for Kids, visit www.breakthedietcycle.com/healthycooking_kids.html

Mealtime is not always divine, at least at our house it’s not. Sometimes the lettuce is brown on the edges. But, it is there. And everyone gets some, and rarely without my Granddaddy’s “you’ll get the scurvy” story.

Food is comforting. And is and should be the focal point of the day. Meal time is the climax, the focal pint of the day for adults, teens and children alike. Nothing warms the body and the soul like a bowl of soup.

Mealtime shared around the table , not only symbolizes the anchor of the family.
It is the anchor of family dynamics.
Now this is a huge job, a responsibility, for those of us as home makers.
Cooking for Kids, is not another weight loss, nor diet book. Cooking for Kids is a cooking book with ideas and nutrition information to bring readers one step closer to healthier living, diet free.

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Cooking For Cowboys

Announcing the completion of my second Healthy Eating Plan. Cooking for Healthy Kids, a nutrition guide for feeding healthy families.

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Sirloin and Roasted Vegetables

Prep & Cook: 55 min

Servings:

Ingredients: 1 pound boneless beef top Sirloin; Salad greens, fresh rosemary sprigs (optional). Roasted Vegetables: 1 medium eggplant, cut crosswise into 1-inch thick slices; 8 large mushrooms; 1 medium onion, cut lengthwise into 8 wedges; 1 medium red, yellow or green bell pepper, cut into 1-inch wide strips; 1 medium zucchini, cut crosswise into 1-inch thick slices; 1-1/2 tablespoons olive oil; tablespoon balsamic vinegar; 1 clove garlic, minced; 3/4 teaspoon dried rosemary leaves, crushed; Salt and freshly ground black pepper.

1. Heat oven to 425°F. Place vegetables in shallow roasting pan. Combine oil, vinegar, garlic and dried rosemary in small bowl. Drizzle over vegetables; stir to coat. Sprinkle with salt and pepper, as desired. Roast in 425°F oven 25 minutes or until tender, stirring once. Cool slightly. 2. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook top loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Remove; let stand 5 minutes. 3. Carve steaks into thin slices. Arrange beef and vegetables evenly on individual plates. Garnish with greens and rosemary sprigs, if desired.

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Barbecue Spare Ribs

Prep: 35 minutes

Cook: 2 hours

Servings: family

Ingredients: 4 lbs. lean rib; 2 - 4 tbs. liquid smoke; 1 cup catsup; 2 Tel. Worcestershire; 1/4 cup vinegar; 1 tsp. salt; 1 tsp. chili powder; 1 cup water; 1/2 tsp. celery salt; 1/4 tsp. pepper; 1/2 cup brown sugar.

Brush ribs with liquid smoke, let stand for 30 minutes. Place in shallow pan - fat side up. Bake for 30 minutes at 450 degrees. Heat rest of the ingredients to boiling point, pour over ribs & reduce heat to 350. Bake 1 1/2 hours and baste often.

The Psychology of Comfort Food

Click our link below to download Dr. Wansink's articleThe Psychology of Comfort Food





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