Recipes

Does anyone know a way to access all the recipes from Pure at Home? Also does anyone have recipes they are willing to share? I have several that I am willing to share!

I know that Pure/LA weight loss is gone, but it was one of the most effect programs I tried. I have three of their old cook books but am Interested in any new Recipes. I also am willing to share

Hello all,

I've found this program extremely successful just because the meals I have are never boring or repetitive. I keep telling my friend about little recipes here and there and she has been pestering me to post some so finally I am. I'm just glad I found a forum in which to do it.

Ground Veal Burger:

S = whole wheat english muffin
P = lean ground veal (on my plan it is 5oz raw, 4oz cooked)

*optional:

Condiment = BBQ sauce
Fat = light mayo
Dairy = light cheese
V = lettuce, tomato... (wouldn't count as even half a veggie)

1. Add your favourite seasonings to your ground lean veal. I usually add non-salt seasoning like Mrs. Dash or McCormick's no salt seasoning, half-salt or worstershire sauce, basil, oregano, black pepper, chili flakes. If you want to make it a curry-flavoured patty, just add some curry powder and cumin. Anything goes, and you most definitely do not need to add all of these or any at all. You can also finely chop up onion and add it to your mix.

2. Shape it into a patty and grill or fry it in a non-stick pan. You do not need any oil. I prefer to use my handy George Foreman grill, which is great for everything and makes the meat perfectly juicy and tender.

3. Toast your english muffin, it improves flavour and texture. The crispy outside of the muffin compliments the veal patty.

4. Put some BBQ sauce on your english muffin (counts as a condiment), light mayo (counts as a fat), and mustard if you like (unlimited). Add any other toppings you prefer.

5. Voila! Bon Appetite! This is really yummy.

* If you want to add light cheddar or something as a dairy you can add it onto the last stages of cooking the patty, that way it'll melt nicely.

Curried Scallops or Prawns

P = scallops or prawns
1/2 Dairy = soymilk or milk
1-2 V = broccoli, onion, green beans (any vegetable really)

1. Use a wok or large fry pan.

2. Add a bit of water (instead of oil). Add some minced fresh garlic, curry powder, cumin, chili powder if you like it spicy or I love to add some Asian flavour with some Vietnamese hot chili garlic sauce. You can add half salt or worstershire sauce for seasoning.

3. Add your milk or soymilk into the mix and simmer.

4. Add your seafood and your vegetables (raw or frozen) at the last stages. Remember not to overcook your vegetables to keep their nutrient levels optimal.

5. If you are allowed brown rice or noodles as your starch go ahead and add this to the mixture. You will want to consider adding a little bit more liquid in this case so that all the starch gets coated. You will be surprised at how filling this dish is.

*tip: I always pre-cook my brown rice in a larger batch. Let it cool down and freeze it all in a large freezer ziplock bag. After about a half an hour, I shake it around so that the rice grains freeze more or less separately. This is much easier than cooking a small portion of rice every time you want to add it to something. These little tricks will increase your success rate on the plan. You can really cook a great meal in less than 10 minutes, 5 minutes sometimes ;)

Voila! Bon Appetite!

Hot Fruit Topping

F = strawberries, banana, apples, or a mixture of them
sugar substitute (1tsp or to taste)
cinnamon

1. Add water, chopped or sliced fruit, sugar substitute and cinnamon to a small saucepan. Let simmer for about 5 minutes or until, the liquid becomes of a syrupy consistency.

2. You're done.

You can add this to plain yogurt and add crumbled graham cracker on top as a starch. You would never know that this fruit topping was sugar free. If you need to fill up a fat serving, you can add light margarine to be melted in with the fruit at last stage.

Voila! Bon Appetite!