The 'Zonies' meal plan was developed as a tool to help you understand how to balance your diet by staying within caloric guidelines; each recipe is calculated not to exceed 1,700 calories. My two week program of 5 delicious meals per day are nutritionally balanced following the recommended ratio of 40% Complex Carbohydrates, 30% Lean Proteins and 30% Favorable Fats. Once completed, you may repeat the cycle or have the option to create your own meal plan by choosing your daily favorites. By keeping each meal in order and balancing your day within the limit of suggested calories, you will be on a healthy path to weight loss.
The 'Zonies' meal plan was developed as a tool to help you understand how to balance your diet by staying within caloric guidelines; each recipe is calculated not to exceed 1,700 calories. My two week program of 5 delicious meals per day are nutritionally balanced following the recommended ratio of 40% Complex Carbohydrates, 30% Lean Proteins and 30% Favorable Fats. Once completed, you may repeat the cycle or have the option to create your own meal plan by choosing your daily favorites. By keeping each meal in order and balancing your day within the limit of suggested calories, you will be on a healthy path to weight loss.
Each recipe is divided into steps of preparation which is the method Im trying to convey and a list of ingredients required during each step. I write each recipe for two servings because if you are as bad at math as I am, it is easier to turn a recipe for two into a recipe for eight than it is to turn a recipe for eight into a recipe for two. Also when you try out a recipe, you probably want a small audience so I have downsized the recipes for use by the home kitchen chef. Each recipe also contains notes for each step. These should be referred to before attempting the recipe. These notes give some reason behind the directions or act as technical standpoints or safety warnings. These notes can provide the reader with enlightenment about the recipe and the method. I also want to avoid being strict in recipes. The problem with most chefs cookbooks is that they are too technical, too egocentric and too inflexible. Most recipes are tested in large restaurant kitchens, not in the home.
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