Matol Diet Recipe Ideas Simple, Healthy and Delicious!     Healthy Nightcap Stevie Christmas - Westminster, CA Pour a generous dose of Matol®/Km® into a glass and add a few drops of almond roca flavored sugar free syrup. So good you'll want to drink the whole bottle! Send your guests off with a tasty and healthy nightcap. Toast your health!     Mango Sunrise Kerry Holden - Carmel, CA Mix the Raspberry Gelatin and the Peach Mango Drink in a bowl. Refrigerate until solid. It will separate into 3 'Sunrise' colors. It's delicious enough to serve to guests!     Raspberry Dash Salad Dressing Paul Dinsdale - Largo, FL ½ teaspoon of Matol Raspberry Gelatin ½ teaspoon of Mrs. Dash "Garlic and Herb" Salt-Free Seasoning Blend 1 tablespoon of your favorite olive oil Stir together the Raspberry Gelatin and the "Garlic and Herb" Seasoning. Drizzle the olive oil over a salad and toss. Now toss and sprinkle in the combined Raspberry Dash dressing and enjoy! (I keep a premixed dressing shaker with me to take into restaurants.) Now that you know how crazy good it tastes, try experimenting… I've added in other flavors of Mrs. Dash (Chipotle really adds zest!). Create a dipping sauce by mixing in (small amounts of) lemon juice and the olive oil ahead of time. After a while, the gelatin sets up and settles to the bottom, so stir the mixture up as you dip. It makes little globs, bursting with flavor which sticks loosely to what you are dipping. (Celery never tasted so good!)     Tarragon Drizzle Cynthia Skanes - Upper Sackville, NS 2/3 c of olive oil 1/3 c of cider vinegar 2 tbsp of Dijon mustard 2 tbsp fresh tarragon chopped up 2 tbsp chopped fresh green onions or shallots sea salt fresh pepper Put in a glass jar and shake! It lasts for a few days but do not refrigerate. Use on hot veggies or salad. For a sweeter variation add splenda (make sure to measure everything out accordingly) Delicious! It's especially good on green beans or broccoli. A Great Veggie Omelet Audrey Romano - Dix Hills, NY First take some celery, scallions, broccoli, and sauté them in a non stick pan until they are at the desired consistency and when almost done, add some fresh mushrooms. Then add some tomato but don't cook the tomato too long. When this mixture is done, add some garlic powder, onion powder and then put a little Walden Farms balsamic dressing in it (you can leave this out but it gives it a better flavor.) Then add some raw onions and put it aside for now. Then add hot water (10 ounces) to a blender and add the Matol Diet Three Cheese & Fine Herbs Omelet packet. Add garlic powder (1 tablespoon), onion powder (2 tablespoon), minced onions (3 tablespoons), and baking powder (1 big teaspoon), 1 packet of Splenda and blend for a minute. Take some spray olive oil and spray a little on a non stick pan and cook it covered on medium heat on one side and then flip it over and cook it on the other side and wow, you'll have made a huge omelet. Then take the veggies and put them on top of the omelet. Fold it over and enjoy a huge and delicious tasting veggie omelet.     Matol Chocolate Mousse By John Riga from Lower Sackville, NS 1 pkg Matol Chocolate Pudding 2 tbsp Extra Brut dark Cocoa Powder (Cocoa Berry is best or Dutch Process) 3 pkgs Splenda 1 tbsp decaf freeze dried coffee 8 oz water Place the following In a container you can shake vigorously in this order: Splenda, coffee, cocoa powder and pudding package. Seal the container and shake vigorously. It will mix quickly. Let the sealed container sit for at least 5 to 10 minutes to absorb the water and then enjoy. It should be very thick or stiff You can also set spoonfuls of the mix on parchment paper and freeze them for Ice truffles. Just dust with cocoa when frozen.       Salad Sauce for 1 By John Riga from Lower Sackville, NS In a small sealable container (Lock and Lock works great) add: About a tablespoon of cider vinegar 2 pkgs Splenda A few grinds of fresh pepper Squeeze of lemon juice A little dash of extra virgin olive oil - ½ tsp is plenty Shake well and pour over your salad as a dressing just before you eat it. Very tasty     Chocolate Raspberry Dessert By Aggie Zimmerman from St. Petersburg, FL Prepare one Matol Chocolate Cake in the oven as directed. Remove from oven and let cool. Poke holes in cake with a fork. Mix up a Matol Raspberry Gelatin as directed and pour it into the holes. Place in the refrigerator until set. Hmmm good!     Matol Icecream Malted By Audrey Romano from Dix Hills, NY You can make this Icecream Malted in many different flavors and varieties depending on which Matol products are your favorite or you feel like having that day. You can use any of the following Matol products: Cocoa Drink, Cappuccino, Yogurt and Field Berry Drink, Peach Mango Drink, Vanilla Pudding, Butterscotch Pudding, or Raspberry Gelatin. 1 Packet Matol Cocoa Drink 1 ounce skim milk (or 1%) 1 cup Splenda (or your choice of sweetener) 2 tablespoons Walden Farms Chocolate Syrup (or any sugarfree-carb free brand) 3 cups ice cubes First add 1 ounce of skim milk into the blender then pour in the 2 tablespoons of Walden Farms Chocolate Syrup. Start blending this on low speed and then add 1 packet of Matol Cocoa Drink. Put the blender on high speed and start gradually adding the ice cubes until your malted gets really, really thick. YUMMYYYYYY ICE CREAM MALTED!!!!       Matol Rice Pudding By Audrey Romano from Dix Hills, NY 1 packet Matol Vanilla Pudding 1/2 head large cauliflower 3 tablespoons Da Vinci's French Vanilla Syrup Cinnamon - a little sprinkle 1 1/2 cup Splenda (or sweetener of your choice) 2 tbsp Walden Farms Pancake Syrup 2 packets Knox Gelatin 4 ounces hot water Cook the cauliflower and mash it up but leave some small chunks and make sure you get all the water out of it. Mix the french vanilla, pancake syrup, and cinnamon into the mashed cauliflower. Then pour in 4 ounces of hot water in your blender on low speed (be careful not to let the water jump up and burn you) and add 2 packets of Knox Gelatin so it will dissolve. Blend it on low speed until everything is dissolved. Add the Splenda into the blender until dissolved. Then add this liquid mixture to the cauliflower mixture and fold it together. Put it in a bowl and put it in your refrigerator to get cold so it will get hard. A little hint... after you add everything together, taste it with a spoon and see if you need to add anything. If you want it sweeter, add more Splenda. If you want more of a vanilla flavor, add some more French vanilla or pancake syrup. Remember, when it gets cold the flavors also become more pronounced.     Chicken Chow Mein By Tudy Alexander - Aguathuna, NF Steam 2 cups of chicken (leg or breast) and then add sea salt and pepper or any spices you like. Steam 4 cups of vegetables till crunchy then add sea salt and pepper, water chestnuts, broccoli, celery, onion or green onion, cabbage or bok choi, bean sprouts and zucchini. Then add all of this to the chicken. Then mix up a packet of any Matol Diet soup and add to above mixture. Divide into 2 meals. Now you also have a cooked meal for tomorrow. Since this has only half a packet of soup mixture per serving you can also have a half packet of pudding or a couple of muffins with your dinner.   Zucchini pancakes By Steve Casey - Oldsmar, FL 1 oatmeal packet 2-3 egg whites 2 small to medium zucchinis - shredded salt and pepper to taste onion/garlic (optional) Combine and cook like pancakes. Pretty tasty! Chinese Pancakes By Steve Casey - Oldsmar, FL Matol Omelet packet Favorite veggies (Bok Choy, Broccoli, Cabbage, zucchini, etc) 1 clove garlic 1 inch piece ginger, grated Fennel seed Soy bean sprouts Pre-cooked salad shrimp Tamari sauce Chop and combine veggies, ginger and shrimp in a ziploc steamer bag, steam for a minute or two. Prepare Omelet packet and either: add garlic to pan and make very thin, crepe-like omelets, spoon the veggies onto, roll, and drizzle with tamari or (best if you have omelet rings) put steamed veggies into a bowl, add the Omelet mixture (may need to add a few egg whites), lightly sauté the garlic, and add mixture, (all of it if cooking for 1, or may divide into smaller, pancake-size portions (if you have omelet rings as mentioned). Drizzle with Tamari. BBQ Chicken a la Jean-Guy by John Riga - Lower Sackville, NS 6 boneless skinless chicken breasts 3 tbsp Dijon or Creole mustard 2 packets of Splenda or Stevia 1 tsp Paul Prudhome's Blackened Steak Magic ¼ tsp poultry seasoning 1 tsp olive or grape seed oil ¼ tsp natural sea salt ½ tsp Louisiana Brand hot sauce Zipper seal large 1 gal. bag Place all of the spice ingredients into the zipper seal disposable bag and mix with your hands by massaging the outside of the zipper seal bag. Add your chicken and massage the spice mix into and all over the chicken breasts and let sit in the bag. Fire up the BBQ and get it good and hot so that chicken will be seared when it is placed on the grill. Sear the first side and when you turn it to sear the second side cut your heat down and cook slow until just done (no pink). (It works in the oven too). The chicken will be tender and juicy. Pig Candy Variation by John Riga - Lower Sackville, NS 3 pork tenderloins cut into ¾ " slices 2 tbsp Cider Vinegar 2 packets of Splenda or Stevia 1 tsp Paul Prudhome's Blackened Steak Magic ¼ tsp poultry seasoning ¼ tsp nutmeg 1 tsp olive or grape seed oil ¼ tsp natural sea salt ½ tsp Louisiana Brand hot sauce Zipper seal large 1 gal. bag Place all of the spice ingredients into the zipper seal disposable bag and mix with your hands by massaging the outside of the zipper seal bag. Add your pork and massage the spice mix into and all over the slices and let sit in the bag. Fire up the BBQ and get it good and hot so that the pork will be seared when it is placed on the grill. Sear the first side and when you turn it to sear the second side cut your heat down and cook slow until just done (no pink). You will see why I call it "Pig Candy." Veggie Variation by John Riga - Lower Sackville, NS ¾ " slices of Zucchini, fennel bulb, portobello mushrooms Whole white button mushrooms or 2" squares of green pepper 1 tbsp cider vinegar 2 packets of Splenda or Stevia 1 tsp Paul Prudhome's Vegetable Magic 1-½ tsp olive or grape seed oil ¼ tsp natural sea salt ½ tsp Louisiana Brand hot sauce Zipper seal large 1 gal. bag Place all of the spice ingredients into the zipper seal disposable bag and mix with your hands by massaging the outside of the zipper seal bag. Add your veggies and massage the spice mix into and all over the slices and let sit in the bag. Fire up the BBQ on medium to medium-high so that veggies will get good grill marks when they are placed on the grill. Seriously yummy! Great to add to hot and cold salads. Matol Key Lime Tarts By Collin Ciell, age 13, from Safety Harbor, Florida Yield: Yield: approx. 6 tarts or 2 Matol protein food portions 4 + 1 packets of True Lime flavoring (approx. 1 level teaspoon) A little Splenda or Stevia to taste 1 packet of Matol Protein Vanilla Pudding 1 packet of Matol Protein Maple Oatmeal 1 egg white Mini-muffin baking cups Non-stick spray 2 egg whites for meringue For the filling: Dissolve one teaspoon of True Lime flavoring in approx. 3 oz. of water. Add a little Stevia or Splenda to taste. The taste should be sweet but tart. Add the contents of one Matol Protein Vanilla pudding and mix well until smooth. No lumps. The consistency will be thicker than your normal pudding. Cover and refrigerate. For the crust: Pre-heat the oven at 350o F. Mix 1 packet of Matol Protein Maple Oatmeal with the egg white and 1-1 ½ oz (30-45 ml) of water, just enough for a stiff but manageable dough to form. Lightly coat your muffin tins with non-stick spray. Moisten your hands (if you don’t, the ‘dough’ will stick to your fingers) and form little balls using approx. 2-3 teaspoons of dough. Place one dough ball in each baking cup. Press dough down as thinly as possible across the bottom and the sides forming a little ‘cup’ (the dough will "poof" a little during baking). Bake for approx. 5 minutes or longer, if necessary. For crispy tart shells, remove them from the muffin tin and place them upside down on top of the tin and bake for a few more minutes until golden brown. If the cup cake shells are too thick, don’t bother as they will be too hard. Cool on a wire rack. Take key lime filling out of the refrigerator and stir in the last packet of True Lime flavoring to give your filling an extra tangy Florida key lime bite. For the meringue: Beat two egg whites until stiff peaks form. Fill ‘pastry’ shells till not quite full. Garnish with a small dollop of meringue and a tiny slice of paper-thin slice of fresh lime.   Stuffed Chili Peppers By Lisa Shaker Knopp, Executive Field Advisor and Certified Matol Diet Consultant  Yield: 1 Matol protein portion 2 cups of celery, green peppers and mushrooms chopped coarsely or finely, as you prefer 1 Matol Diet protein Vegetable Chili Sea salt Seasonings of your choice 1 large fresh green pepper Drizzle a little olive oil in a stir fry pan. Add chunks of celery, green pepper and mushrooms and stir fry till ‘al dente’ Season with sea salt and your favorite seasonings. I recommend an organic Mexican Fiesta blend made with dehydrated chili peppers, dehydrated onion, tomato powder, paprika, cumin, dehydrated garlic, cilantro, oregano, red pepper and lemon peel. Meanwhile, cook the vegetable chili as directed on packet. When both are cooked to perfection, mix them together. Cut the top off of a green pepper that you’ve cleaned out and stuff it with the mixture. Put the bell pepper in a 350 ºF oven and bake for about 25 minutes. Stage IV Variations: Add cooked lentils or red kidney beans and/or cooked ground white poultry meat.      Taco Salad By Lisa Shaker Knopp, Executive Field Advisor and Certified Matol Diet Consultant Yield: 1 Matol protein portion 2 cups of celery, green peppers and mushrooms chopped coarsely or finely, as you wish 1 Matol Diet protein Vegetable Chili Sea salt Seasonings of your choice One portion of your favorite greens Fresh tomato salsa Fresh raw red onion, chopped Fresh lemon and lime, optional Hot sauce, optional Drizzle a little olive oil in a pan. Add chunks of celery, green pepper and mushrooms and stir fry till ‘al dente’ Season with sea salt and your favorite seasonings. I recommend the organic Mexican Fiesta seasonings, a blend made of dehydrated chili peppers, dehydrated onion, tomato powder, paprika, cumin, dehydrated garlic, cilantro, oregano, red pepper and lemon peel. Meanwhile, cook the vegetable chili as directed on packet. When both are cooked to perfection, mix them together and place over a bed of your favorite greens. Top with fresh tomato salsa, more chopped raw red onion, a splash of lemon or lime and hot sauce, if you like. Delicious!     Chili Biscuits, Chili Pizza, Chili Tostadas and Chili Pakoras by Melissa Welles Murphy, CNHP & Certified Matol Diet Consultant - Long Beach, CA "Very satisfying when you want something to chew that is savory, not sweet. Let your imagination run wild with different herbs. Form the ‘dough’ into tiny biscuits the size of little nuggets: great for snacks during a movie or a game." - Melissa Chili Biscuits Yield: 4 biscuits, equivalent to 2 Matol Diet protein food portions 1 Matol Diet Protein Maple Oatmeal (preferably sweetened) 1 Matol Diet Protein Vegetable Chili ¼ teaspoon baking powder 3 small pinches of baking soda 4 oz of hot water 8 drops of extra virgin olive oil ¼ teaspoon of dried Italian herbs (basic, oregano, marjoram, garlic, etc.) Preheat the oven at 350º F. Blend all ingredients together until the water is absorbed and all the dry ingredients are equally distributed. Spoon mixture onto a non-stick baking sheet into four (4) mounds, at least two inches apart. Bake at 350º F for 22 minutes. Test the biscuits with a toothpick to make sure they are not too moist. Remove from the oven and cool. These biscuits are very chewy, moist not dry, surprisingly filling and oh, so delicious! Variations: Experiment with other spices for different tastes and aromas.     Chili Pizza Yield: 2 medium pizzas, equivalent to 2 Matol Diet protein food portions 1 Matol Protein Maple Oatmeal (preferably sweetened) 1 Matol Protein Vegetable Chili ¼ teaspoon baking powder 3 small pinches of baking soda 4 oz of hot water 8 drops of extra virgin olive oil ¼ teaspoon of dried Italian herbs (basic, oregano, marjoram, hot peppers, garlic) Fresh garlic Select vegetables, sliced thin Preheat the oven at 350º F. Blend the contents of the oatmeal and the chili together with the baking powder, baking soda, hot water, virgin olive oil and dried herbs until the water is absorbed and all the dry ingredients are equally distributed. Rub fresh garlic directly onto a non-stick baking sheet. Spoon mixture into two pizza rounds and flatten out. Bake at 350º F for 15 minutes. Remove from the oven. Garnish with thinly sliced mushrooms, eggplant, green peppers or any other vegetables of your choice from the select vegetable list. Return to the oven or broiler, just long enough to roast the vegetables to taste. Remove from the oven and enjoy! Stage IV variations: Top with shredded low fat cheese and/or chicken. Chili Tostadas Yield: 2 medium tostadas, equivalent to 2 Matol protein food portions 1 Matol Protein Maple Oatmeal (preferably sweetened) 1 Matol Protein Vegetable Chili ¼ teaspoon baking powder 3 small pinches of baking soda 4 oz of hot water 8 drops of extra virgin olive oil ¼ teaspoon of dried Mexican herbs (coriander, basil, oregano, dried peppers, garlic and crushed cumin which gives it a nice ‘smoky’ flavor) Shredded lettuce 1 tablespoon fresh cilantro, shredded 1 tablespoon fresh tomatoes or fresh salsa Chopped onion (raw) or green onion Fresh lime Preheat the oven at 350º F. Blend the contents of the oatmeal and chili together with the baking powder, baking soda, hot water, virgin olive oil and herbs together until all the water is absorbed and the dry ingredients are equally distributed. Rub fresh garlic directly onto a non-stick baking sheet. Spoon mixture into two (2) tostadas. Bake at 350º F for 15 minutes. Remove from the oven and garnish with shredded lettuce, 1 tablespoon of chopped fresh cilantro, 1 tablespoon of fresh or canned tomatoes, chopped onion or green onions. Sprinkle a splash of fresh lime and serve while still hot! Stage IV variations: Top tostadas with chicken or beef strips, cevice (a form of Mexican sushi ‘cooked’ in fresh lime juice), shrimp or lobster and plain low-fat yogurt in lieu of sour cream. Substitute lettuce for shredded cabbage and fresh shredded radish when making fish tostadas. Delicious! Chili Pakoras Yield: 4 biscuits, equivalent to 2 Matol protein food portions 1 Matol Diet Protein Maple Oatmeal (preferably sweetened) 1 Matol Diet Protein Vegetable Chili ¼ teaspoon baking powder 3 small pinches of baking soda 4 oz of hot water 8 drops of extra virgin olive oil ¼ teaspoon of dried Indian herbs (chili peppers, cumin, turmeric, fenugreek, ginger, coriander, garam masala, coriander, mint, curries, etc.) Slightly cooked vegetables of your choice from the select list: cauliflower, mushrooms, zucchini, crushed garlic, etc.) Preheat the oven at 350º F. Blend all ingredients together, even the vegetables, until a sort of dough is formed. Spoon four (4) pakoras onto the non-stick baking sheet. Bake in the oven for 25 minutes. Test with a toothpick to make sure they are not too moist. Remove from the oven and serve warm.     Creamy & Delicious Spinach Soup by Audrey S. Romano - Dix Hills, NY Lost 58 pounds on the Matol Diet 1 bag of baby spinach, cleaned (any size) Sea salt Garlic powder, to taste Onion powder, to taste 1 tablespoon of dried dill weed, optional ½ to 1 packet of Matol Diet Leek soup or Matol Diet Chicken soup Bring 3 cups of sea salted water to boil then turn off the heat. Immediately immerse the baby spinach in the water till completely wilted. Quickly drain the water from spinach and rinse under cold water to preserve the spinach’s bright green color then squeeze all the excess water. Make your Matol soup as you would usually by adding hot water minus 2 ounces of water.  Pour half or more of the hot soup mixture into a blender and add 1/2 of the cooked spinach. Add the seasonings. Blend well till smooth and creamy. Transfer the remaining spinach to a large soup bowl and cover with the warm spinach cream. Enjoy! Matol Mashed ‘Potatoes’ by Audrey S. Romano - Dix Hills, NY   1 head of fresh cauliflower Onion powder Garlic powder Sea salt, to taste ½ to 1 packet of Matol Diet Leek soup or Matol Diet Chicken soup Boil the cauliflower until it is very, very soft. Drain the water. Add the seasonings and ½ of any of the soup mixes, or more, to taste. Mash well and serve steaming hot.     Matol®/Km® Balsamic Vinaigrette By Sandra Marshall - Vail, AZ Yield: approximately 2 ½ cups Suggested Serving Size: 1 to 1 ½ tablespoons per portion 1 cup of extra virgin olive oil 1 cup of white vinegar 1/3 cup of liquid Matol®/Km® Sea salt, to taste Fresh ground pepper, to taste 1 green onion, finely minced Minced garlic, to taste Fresh or dried herbs, to taste Mix all ingredients together in a bottle with cap. Store in the refrigerator. Shake well before serving.   Crockpot Meal By Lisa Shaker-Knopp, Executive Field Advisor - Valrico, FL Equivalent to 3 Matol Diet foods 3 Matol Diet soups (Chicken and/or Leek and/or Asparagus) 30 oz of low-fat broth (chicken, beef or vegetable) 2-3 cups of your choice of hearty vegetables cut up in 1-inch chunks (zucchini, leeks, garlic, green beans, celery, asparagus tips, mushrooms, turnip) 16 oz of lean meats or poultry, cut up in 1-inch chunks Fresh or powdered garlic, to taste Sea salt Ground pepper Your choice of spice(s) and herbs (oregano, thyme, basil, rosemary, sage, hot peppers, etc.) Pour 30 oz of your choice of low fat broth in a blender. Add the contents of all three Matol Diet soups of your choice. Blend until smooth. Pour into a crockpot. Add your choice of meat and vegetables. Spice up as you please. Simmer over low heat for 4-6 hours until the meat is so tender it falls apart at the touch of your fork. Great for leftovers or to share with your entire family. Note: This meal would count for a Stage I supper and a nighttime snack combined.     Chinese Brocoli Soup by Marie Fabiola Bolduc - Director of Product Training & Development   Equivalent to 1 Matol Diet food. Yield: 4 portions 1 Matol Diet Leek Soup 4 cups of water  chicken or vegetable broth cube or powder, to taste 1 head of Chinese broccoli Fresh ground pepper Fresh chopped chives Boil water in a pot. Add salt. Blanch broccoli, bottoms down, in boiling water for one or two minute(s) only, for maximum taste and color (and greater enzyme goodness). Drain and immerse in ice cold water to preserve the bright green color. In a blender, pour 2 cups of cold water, the contents of one (1) Matol Diet Leek soup packet and the broccoli. Blend for one whole minute till smooth. Dissolve bouillon powder or cube in 2 cups of boiling water and add to broccoli soup. Serve hot or cold or as an aspic. Garnish with fresh ground pepper and chopped chives.  Enjoy!     Dreamsicle by Lisa Shaker Knopp - Valrico, FL (Equivalent to 2 Matol Diet foods) 1 Matol Diet Peach Mango Drink 1 Matol Diet Vanilla Pudding  Water and ice Pour 16-20 oz (480 - 600 ml) of cold water in a blender. Add the contents of the two Matol Diet packets, ice and blend until frothy and thick. Pour into popsicle molds and freeze. Makes a delicious summer treat!     Creamed Cabbage  by Kay Christiansen- Hardy, VA (Equivalent to 2 Matol Diet foods. Yield: 2 generous servings) Sauté garlic until lightly golden. Add shredded cabbage, enough for two generous servings. Cover and cook down over medium heat until the cabbage is tender and has deepened in color. Remove from heat. Mix 1 envelop of Matol Diet Leek soup with 2/3 cup of water. Dissolve completely until smooth. Warm it up on the stove or in your microwave. Stir into the cabbage and serve at once, warm. This is a great way to "cream" any of the veggies from the list of recommended vegetables. It would also be great with leeks.     Exotic Teahouse Chai Pudding by Kay Christiansen- Hardy, VA (Equivalent to 1 Matol Diet food. Yield: 1 serving) Spice up your vanilla pudding by brewing a strong cup (5 oz) of Chai tea, preferably decaffeinated. Then, let it chill. Mix the content of 1 Matol Diet Vanilla pudding with the chilled Chai tea, instead of water. Shake vigorously in a sealed jar till bubbly. Enjoy! Explore the endless possibilities of aromas: green tea, jasmine, rose tea, lemon, hibiscus flower, Earl Grey, orange flower, lemon grass, rosemary, etc.     Asparagus-Cucumber Vinaigrette Dressing by Mark Blankenship - Roanoke, VA (Equivalent to 1 Matol Diet food. Yield: 2-3 cups) Ingredients: 1 packet of Matol Diet Asparagus Soup 1 medium-large peeled cucumber (sliced) 3 tablespoons Matol’s Omega 3-6-9 oil 1 tablespoon olive oil 2 teaspoons minced or chopped garlic (more or less to taste) 1 teaspoon oregano 1 teaspoon basil ¼ teaspoon fresh ground black pepper ½ teaspoon onion powder 3 large leaves of lettuce ¼ cup white vinegar Directions: Place all ingredients in a blender and process until liquefied. Use as salad dressing or as a dip for raw vegetables.      Oatmeal Biscuits by Mark Blankenship - Roanoke, VA (Equivalent to 2 Matol Diet foods. Yield: approx. 12 biscuits) Ingredients: 2 packets of Matol Diet Maple Oatmeal 1 large egg white 1-2 ounces of water Directions: Beat egg then stir into oatmeal until mixed thoroughly. Add water to thin batter until spoonable –