The 02 Diet Book Review

As you we all know I'm on a diet, LOL I know you all are sick of hearing it by now. But hey you love me so you'll stick around right? LOL.

On my quest to bettering myself I love reading all and anything I can get my hands on. When Brita offered me a new book I was on board. Keri Glassman MS RD CDN has come up with a new way of thinking. No more counting calories, it's about eating the right thing! I'm on board with that! The book starts with the science of the diet, which really helped get your mind in the game. She walks you threw different foods why they are good for you and in what way they are good for you.

I loved the meal planning pages that showed you exactly how to plan your week! This is a great book and plan, now for a busy mom on the go it may be a little hard to incorporate but sometimes when you need a change it takes a little sacrifice on your part. As always I say read get yourself all the information you can. Take from everything and make it what works best for you and of course what your doctors says is best for you!

Pick it up The O2 Diet: The Cutting Edge Antioxidant-Based Program That Will Make You Healthy, Thin, and Beautiful for $24.99 or on sale at Amazon for $16.99 or on Kindle for $14.99.

AND My favorite part some recipes to check out:

FOR BREAKFAST:

Caramelized Pear and Pecan French Toast

ORAC Value: 4,600

Makes 1 serving

Toping

• 1/4 teaspoon pure vanilla extract
• 1/3 cup peeled and chopped pear
• 1 tablespoon chopped pecans
• 1/8 teaspoon ground cinnamon
• 1 teaspoon honey, divided

French Toast

• 1 omega-3-enriched egg
• 1 tablespoon fat-free milk
• 1/8 teaspoon ground cinnamon
• 1 slice 100% whole wheat bread

Directions

1. Place a nonstick skillet over medium heat and coat with canola oil cooking spray.
2. Combine the vanilla, pear, pecans, 1/8 teaspoon cinnamon, and 1/2 teaspoon of the honey in a small bowl and stir to coat. Add the mixture to the skillet and cook, stirring, 3 to 5 minutes, or until lightly browned. Remove from the skillet and set aside. Coat the skillet once more with cooking spray and return to the heat.
3. Beat the egg, milk, and 1/8 teaspoon cinnamon in a shallow bowl. With a fork, dip the bread into the egg mixture. Flip to coat both sides.
4. Place the bread in the skillet and cook, 1 minute per side, or until the bread is lightly browned and the egg is cooked.
5. Top with the reserved topping and serve drizzled with the remaining 1/2 teaspoon honey.

FOR LUNCH:

Plum and Pecan Spinach Salad with
Pomegranate Dressing

ORAC Value: 11,000

Makes 1 serving.

• 1 tablespoon 100% pomegranate juice
• 1 teaspoon grapeseed oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon finely chopped fresh mint
• 2 cups baby spinach
• 1 ripe medium plum, cut into 1" pieces
• 2 tablespoons (1 ounce) reduced-fat feta cheese
• 2 tablespoons chopped pecans
• 1 tablespoon raisins
• 1 tablespoon finely chopped red onion

Directions

1. Combine the pomegranate juice, oil, vinegar, and mint in a small bowl. Set aside.
2. Place the spinach, plum, cheese, pecans, raisins, and onion in a medium bowl; toss with the reserved dressing.

FOR DINNER:

Sage-Crusted Chicken Tenders and
Crispy Kale "Chips"

ORAC Value: 4,400

Makes 1 serving.

Chicken Tenders

• 1 egg white
• 1 tablespoon sesame seeds
• 1 tablespoon shelled roasted sunflower seeds, finely chopped
• 3/4 teaspoon finely chopped sage
• 1/8 teaspoon freshly ground black pepper
• 2 boneless, skinless chicken tenders (2 ounces each)
• 1 tablespoon spicy brown mustard
• 1 teaspoon honey

Kale "Chips"

• 1-1/2 cups packed kale cut into 11/2" pieces
• 1 teaspoon minced garlic
• 1 teaspoon extravirgin olive oil
• 1/2 teaspoon sesame seeds

Directions

1. Preheat the oven to 400°F. Coat a baking sheet with canola oil cooking spray.
2. Place the egg white in a shallow bowl. Combine the sesame seeds, sunflower seeds, sage, and black pepper in another small bowl.
3. Using a fork, dip the tenders in the egg white to coat both sides, and then dip in the sesame seed mixture, coating both sides. Transfer to one half of the baking sheet and mist the surface of the chicken with cooking spray. Flip the tenders with the fork and mist the other side.
4. Combine the kale, garlic, oil, and sesame seeds in a small bowl, tossing to coat. Season with salt and freshly ground black pepper. Transfer to the other half of the baking sheet. (Note: The kale does not need to be in a single layer.)
5. Bake 15 to 17 minutes, or until the chicken is cooked through and the kale is crisp and edges are browned. Flip the tenders and toss the kale halfway through the cooking time.
6. Combine the mustard and honey in a small bowl and serve as a dipping sauce for the tenders.

What the publisher has to say:

Nutritionist Keri Glassman translates cutting-edge science into an easy-to-do program that will leave dieters energetic, healthy, and beautiful— inside and out. Glassman shows how dieters can—and should—indulge in foods like Caramelized Pear and Pecan French Toast and Flank Steak with Chimichurri Sauce and actually lose weight! The diet is based on the ORAC (Oxygen Radical Absorbance Capacity) scale, a calculus developed by the USDA that measures how well a food protects against free radicals, the culprits behind many forms of cancer, heart disease, and symptoms of aging. Research demonstrates that eating a high- ORAC diet increases the antioxidant power of human blood 10 to 25 percent, strengthening memory and cognition, preventing cancer and heart disease, improving skin, and aiding in weight loss.