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Enduring Weight Maintenance, Vegetarian Cookbook Order Now from amazon.com

Enduring Weight Maintenance, vegetarian cookbook contains 101 easy to prepare recipes, with easy to follow photos. The book is to inspire ideas and provides recipes to help maintain one's weight after the diet is done.

It includes a list of delicious, nutritious foods to eat for flavor and health, plus a list of foods to eat less of.
The book includes "The List", a blank lined page for readers to print, to keep track of their eating, to stay on track maintaining their weight, day by day.

Patricia, the author shares how she went on a "vacation" from watching her weight, and gained ten pounds!
There are interviews with people on their way of eating, as well as descriptions of her own experiences.
She describes her lobster epiphany in a restaurant, where she became a vegetarian.

Her partner, Al, is a carnivore and he describes how a vegetarian and a carnivore can live, cook and eat happily together. Patricia says, "The theory is that our bodies are programmed to be at a set weight point. If we want to go below it, we have to fight against it. Most popular diets work. If you stick to them you will lose weight, but keeping the weight down takes mindful eating, cooking and planning. And no nibbling between meals!!!!!"

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Please click the link and go to amazon.com. Open the book and look inside!

https://www.amazon.com/Enduring-Weight-Maintenance-Vegetarian-Cookbook/dp/0998512214/

Chocolate Apple Treat is quick, delicious and easy to make. Slice up an apple. Drizzle melted chocolate. Party!

2 organic Red Delicious apples

2 oz. 71% dark chocolate

Rinse the apples. Polish them with a soft towel. Place one in the center of a dinner plate. Cut the other into quarters. Remove the pits and rough stuff. Cut into quarter inch slices. Arrange them in a circle, pointing in from the edge of the plate.

Place the chocolate in a small micro safe bowl to melt it. Micro for about a minute, so it's runny when you stir it. Protect your fingers while holding the hot bowl. Drizzle the chocolate freely over the slices, leaving the outer tips clear for easy handling.
Serve now or refrigerate wrapped in foil or plastic, until ready to eat.

Pear Fontina Microed is a quick, sweet treat to enjoy with your morning latte, or for dessert after dinner.

1 Bosc pear
2 oz. medium hard cheese of your choice: Fontina, Provolone, Cheddar,
Manchego, Swiss, whatever you like!

Peel the pear. Remove the stem. Cut the pear in half lengthwise then cut out the pits and rough fibers. Place the halves in a micro safe bowl. Chop the cheese into quarter inch pieces, then pile over the indentation where the pits had been. Micro the food for two minutes. I like the pears soft, but not mushy. Eat while the cheese is still hot.

Ricotta Egg Dream Drink is a luscious pickup any time of day or night.

1/2 Cup (4 oz.) whole milk ricotta
1 Cup 1% milk
1 large egg yolk
4 packets Splenda
1/16 teaspoon pure vanilla

Blend all ingredients on high speed until very smooth. Add two big handfuls ice. Blend very smooth again. Delish! Not thick, but great flavor

Popcorn Hot Air Popped has that salty, crunchy, familiar flavor, you enjoyed as a kid at the movies.

1/2 Cup corn kernels
1 or 2 Tablespoon unsalted butter
3 big pinches kosher salt

Position the popper on the counter, next to the stove. Fill the little cup on top of the opening in the cover, with kernels. Place a deep pan on the stove, beneath the shoot of the popper. Plug in the machine to warm it up for 2 minutes. At the same time melt the butter in the bottom of the pan, over low heat. Empty the kernels into the opening. Replace the cup to the top of the cover. Popped corn will soon come forth. When done popping, unplug the machine. Turn off the stove. Sprinkle salt over the popcorn. Shake the pan around to mix it up. Remove the pot to a trivet on a table. Warning! The bottom is hot! Eat and enjoy! I do, often

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Tomato Teacup Snack tastes oh, so comforting, especially when a chill is in the air.

1 vine ripened tomato
1/16 teaspoon kosher salt
1/16 teaspoon fresh ground black pepper
1/4 teaspoon fresh (or dried) chopped basil
1/16 teaspoon onion powder
A few grains crushed chili pepper
1 oz. fresh Mozzarella cheese

Core the tomato. Place it in a micro safe teacup. Add salt, pepper, basil, onion powder and chili pepper to the open center. Chop the mozzarella into 1/4” pieces. Stuff it in. Put a small plate over the cup because it will spatter. Micro 2 minutes. Mix it up good with a fork. Eat hot. One quick succulent snack.

Manchego Cheese Spinach Toastie is crispy, magic. Great to make while entertaining friends.

1 oz. Manchego cheese
7 baby spinach leaves
(rinsed and patted dry with a paper towel)

Stack the spinach leaves and roll them up like a tiny towel, then cut quarter inch slices crosswise to get slivers. Spread the slivers in the center of a micro safe dessert dish. Cut the cheese into five slices and lay them in a star pattern on top of the spinach. Leave a hole in the center to fill when the cheese melts. Micro for two minutes. Use a fork or a knife to pry the Toastie off the plate while it is hot and removes in one piece, ready to eat.
1 serving

Zucchini Soft Chips Microed easy, quick, irresistible veggie to eat anytime, alone or with friends.

Rinse and dry the zucchinis. Cut off the ends. Cut 1/4” slices. Paint a flat micro safe dinner plate, with olive oil.

Arrange the slices on the plate. Paint the surface of the zucchini slices. I use a silicone brush. Add salt and pepper. Micro the plate for 15 minutes. Check after 10 minutes, because microwave ovens vary. The chips should be soft and browned when done. Transfer to a smaller plate, and eat warm. If it cools off, pop it back in the micro for 10 seconds. Or refrigerate until ready to eat, then micro for 30 seconds.

Never Tell A Waiter You Are A Vegetarian

You'll find these zesty recipes in the cookbook

Zucchini Baked with Egg and Cheese

7 firm slim zucchinis

3 large eggs

1/2 Cup Pecorino Romano cheese

1/2 Cup grated Parmesan cheese

1/4 tsp. kosher salt

1/4 tsp. fresh ground black pepper

1/32 (dash) crushed chili pepper

Set rack in upper third of oven. Preheat to 425 degrees. Serves 4-6.

Wash and pat dry the zucchini. Chop off both ends. Slice thin with a mandolin. Whisk the eggs in a large bowl. Add cheeses, salt, black pepper, and chili pepper. Gently combine zucchini with the egg and cheese mixture. Coat all slices. Spread on parchment set into a baking sheet. Bake 45 minutes or until top browns. Serve hot.

Appetizers and Snacks

Tomato Reduced! Spicy Orange
Dip with Burrata

Salads

Caesar Salad no anchovies

Dinner

Eggplant Parmesan with less
cals and carbs

Soups

Leek Soup

Lunch

Brie Grilled Cheese Sandwich
with Baby Romaine

Dessert

Vanilla Cream Cheese Puffs

How a vegetarian and carnivore partner cook and eat together

Patricia and Al having dessert, restaurant in New Haven

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