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Diet 4U Online
July 18, 2002
In this issue you’ll find,
1.
Diet Tip of the Month
2.
Quote of the Month
3. Something New is Here !!
4. Editor's Picks for July
5. Hot Summer Tips for 5 A Day
6.
Recipe of the month
Diet
Tip of the Month
Try to eat throughout the day. Four small meals a day is better than one large one. Skipping meals lowers your metabolic rate. This is your body's way of trying to store food energy (in the form of fat) in response to what it sees as starvation.
Quotations for
Dieters
"If it weren't for the fact that the TV set and the refrigerator are so far apart, some of us wouldn't get any exercise at all." - Joey Adams
SOMETHING NEW IS HERE !!
Summer Special ! Two for One !! Save $25!
It's our gift to our news letter recipients and their friends! Sign up with a diet buddy to jump
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Offer good from now to August 1, 2002.
(Diet buddy must receive the same meal plans on the same days as original
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Hot Summer Tips for 5 A Day
The President of the United States recently outlined a new
Health and Fitness Initiative. (FMI see http://www.healthierus.gov)
His four points are:
1. Exercise.
2. Eat a nutritious diet.
3. Take advantage of preventative screenings that can save your life.
4. Avoid tobacco, drugs and excess alcohol.
For point number two he emphasizes the importance of consuming five servings of
fruits and vegetables per day. There is no better time than summer to begin
increasing your fruit and vegetable consumption. Fresh fruits and vegetables are
in plentiful supply and lowest in cost in grocery stores and farmers’ markets
across the United States.
Here are some cool delicious ideas and tips to help you jumpstart your fruit and
vegetable consumption this summer:
Frozen bananas - cut banana in half; dip banana in nonfat, light vanilla yogurt and then roll in low-fat granola cereal; freeze and enjoy!
Fruit pop cup - mix fruit and 100% fruit juice in disposable 3-5 ounce cup. Freeze; serve with a spoon.
Entree salad - use leftovers such as cooked rice and roasted chicken to make a huge entree salad. Serve with toasted whole grain bread.
Melon - keep bowls and platters of cool, sliced melons in your refrigerator. Most melons only contain around 9 or 10 calories per ounce.
Cold corn - the next time you cook corn on the cob, make extra and refrigerate for another day. Use sliced cold corn on the cob for salads and salsa. Did you know that you can zap an ear of corn in the microwave in just 3 minutes? Make sure you remove the husk and silk and then wrap each ear individually in plastic wrap.
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4U Online provides Meal Plans of three meals and
three snacks a day including all the foods recommended by the latest cutting
edge nutritional research, so you do not have to worry that you are missing the
latest information for your health. Let us do it for you!!
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It's all about feeling better, looking better and living better.
This recipe combines a dry rub with a slightly sweet "mop" sauce,
brushed on at the end of the cooking. If you like a very after an hour of
cooking. Do not add the soaked chips at the same time you add the
briquets or you may put out the fire!
Makes 12 servings
1 tablespoon + 1 teaspoon firmly packed dark brown sugar
2 teaspoons freshly ground black pepper
2 teaspoons dry mustard
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon cinnamon
1 teaspoon ground red pepper, or to taste
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
One 12-rib well-trimmed rack pork spareribs (about 3
pounds)
2 cups Marsala Barbecue Sauce
In small bowl, combine sugar, black pepper, mustard, paprika, garlic powder, cinnamon, red pepper, cumin and
cloves.
Place ribs on large sheet of plastic wrap and coat on all sides with spice
mixture. Wrap and refrigerate 8-12
hours.
If using hickory or other chips, soak in water 30 minutes.
Prepare covered grill for a medium fire, using indirect method (see Cooking Methods) . When coals are ready,
place ribs on grill over drip pan. Close cover, with bottom vents open and top vents half open.
Grill spareribs 30 minutes, then add drained wood chips, if using. Grill 60 minutes longer (adding additional briquets if needed) until meat falls easily off bone.
Brush ribs with about half the Marsala Barbecue Sauce; grill, uncovered, 5-10 minutes longer, until glazed and
brown but not burned. Remove from grill and separate rack into individual ribs. Serve with remaining sauce on the side.
SERVING (1 RIB, WITH 1 TABLESPOON + 1 TEASPOON
SAUCE) PROVIDES: PER SERVING: 154 Calories, 11 g Total Fat, 4 g Saturated Fat,
35 mg Cholesterol, 159 mg Sodium, 6 g Total Carbohydrate, 0 g
Dietary Fiber, 8 g Protein, 16 mg Calcium
For more FREE
recipes see our Diet 4U
Online Recipe Page A new recipe
is added every Monday.
When you join our program you will receive individualized
attention through your E-mail by a professional dietetic counselor (see more
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for you, with your weekly personal meal plan sent to you at your e-mail
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Thank You,
The Staff at
Diet 4U Online
questionnaire@diet4uonline.com