Maker’s Diet?

Weight Loss on a Budget Diet Plans Maker’s Diet?

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    • #287006

      Anyone else tried the Maker’s Diet from Jordan Rubin’s book? I was recently diagnosed with a lot of food allergies and sensitivies so my doctor recommended a rotation diet. I can eat the same food every 4 days, but not 2 days in a row.

      It’s suppose to give my system enough time to recover from any foods it’s sensitive to rather than causing damage by repeatedly eating that food.

      Anyways, I’ve still been having problems, particularly with my blood sugar (I think). I haven’t been checking it because of cost of strips. I know it’s not dangerously high or low.

      I’m just sensitive to the changes of it.

      I’m looking into the Maker’s Diet because one thing it said was the first phase is to stabilize blood sugar. It’s 3 phases, each 2 weeks long. The first phase is limited to vegetables (except corn & potatoes), lentils (no legumes) and select nuts/meats/seeds.

      The only fruits that are allowed in phase 1 are berries, cherries, grapefruit, lemons, and limes. No grains or sugars, and I’m allergic to dairy.

      It’s been 5 days since I began, and I think I’m finally past the withdrawal symptoms!

      So – I’m looking for some good recipes or meal ideas for phase 1, particularly for breakfast. I REALLY miss my breakfast foods and am almost tired of cheeseless omelets. Any suggestions?

    • #429058

      Hmm.. interesting diet, I’ve never heard of it before today.

      1 1/2 cups freshly ground or soaked spelt, kamut or whole wheat flour
      3/4 cup water mixed with 1 Tbsp. of yogurt
      1 egg, lightly beaten
      1/2 c blueberries (fresh or frozen)
      1/2 c crispy pecans
      1/4 tsp. fine Celtic sea salt.
      1/2 cup extra virgin coconut oil
      2 tsps. baking powder
      1 tsp. vanilla

      Mix flour with water and yogurt and let stand overnight. Defrost blueberries in refrigerator if frozen. Mix ingredients into a bowl. Heat 1/2 cup of extra virgin coconut oil in a skillet or pan over low heat. Increase temperature to moderate heat. Use about 3 Tbsps of batter for each pancake.

      Serve with honey, maple syrup or butter.
      For variations, use different kinds of fruit.
      From Nourishing Traditions by Sally Fallon

      6 portions fresh tuna steak, about 4 ounces each
      Extra virgin olive oil
      6 cups baby salad greens or frise lettuce
      6 small ripe tomatoes, cut into wedges
      6 small red potatoes, cooked in a clay pot
      1 pound French beans, blanched for 8 minutes and rinsed under cold water
      2 dozen small black olives
      2 cups herb dressing, made with finely chopped parsley
      Brush tuna steaks with olive oil and season with sea salt and pepper. Using a heavy skillet, cook rapidly, two at a time, for about 4 minutes per side. Set aside. Divide salad greens between 6 large plates. Garnish with tomatoes, potatoes, beans and olives. Place steaks on top of greens and pour over dressing. This is delicious with sourdough bread or pizza toasts.

      Serves 6
      From Nourishing Traditions by Sally Fallon

      1 pound sole or flounder filets
      Celtic sea salt
      1 Tbsp. lime juice
      1 tsp. parsley, finely minced
      1/2 tsp. tarragon, finely minced
      1/2 clove garlic, minced
      3/4 cup white wine
      1/4 pound seedless green grapes
      1 1/2 Tbsp. butter
      1 Tbsp. whole grain flour (soaked)
      2 Tbsps. orange juice
      Rinse the filets and pat dry. Sprinkle filets with salt and lime juice. Place in a lightly greased skillet. Sprinkle the filets with the parsley, tarragon and garlic. Add the wine and simmer for 12 to 15 minutes until the fish flake easily and look milky white, but not transparent. Add the grapes the last 5 minutes. Remove the fish from the heat and keep warm on a platter. In the original skillet, melt the butter with the remaining juices and blend in the flour until smooth. Add the orange juice and cook, stirring until the mixture thickens. Add more wine to adjust the consistency. Pour this sauce over the filets.

      Serves 3-4
      By Keith Tindall from White Egret Farm

      1 pastured chicken, whole, 4-5 pounds (a broiler)
      1 apple, small
      1 onion, small
      1 stalk celery, plus leaves
      1 sprig Rosemary, 3″
      Olive oil
      Celtic sea salt
      Pepper, freshly ground
      Rinse and drain the chicken. If you are starting with a frozen chicken, be certain it is completely thawed. Preheat the oven to 350°F. Quarter and core the apple. Peel and quarter onion. Slice celery into 2-3″ pieces.

      Add about 2 Tbsps. of olive oil to the cavity of the bird. Stuff bird with apple, celery, onion, and Rosemary. Rub the outside of the bird with olive oil. Sprinkle bird with salt and freshly ground pepper, and rub them into the skin.

      Place chicken in a baking dish with 2″ sides. Bake approximately 1 1/2 hours or until a meat thermometer reads 180°F when pushed into the thigh. Remove the chicken from the oven and allow to rest for approximately 20 minutes before carving. The rest period allows the juices to redistribute and results in more tender meat.

      Serves 4
      By Keith Tindall from White Egret Farm

    • #429065

      image not available Try this book, the Nourishing Traditions – I read that the majority of the recipes in the Makers Diet book came from the author of this one. Perhaps your library has a copy??

      It may help

    • #429066

      Oh! I think I found a decent article that might help you with this diet budget wise too:

      Maker’s Diet Mom: Maker’s Diet on a Budget: Tips for Cutting Costs

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Weight Loss on a Budget Diet Plans Maker’s Diet?