More Matol Diet Success

 

“My name is John Riga and my story begins as so many others do. I was sick and tired of being sick and tired. I had no energy because my blood sugar was out of control. My blood pressure was being somewhat controlled by the use of 2 medications, I needed cholesterol pills and I was well on my way to type 2 diabetes medication. All I wanted to do was sleep and I got every cold and flu that came within 100 miles of me.
I was ready for a change but I did not know what that was. I had tried almost every diet that was out there. I tried so many that I was beginning to believe that there was no hope. There were so many snake oil products that claimed to be the answer and yet when I tried them there was some success but eventually it just rebounded. I knew why they only used four letters to spell diet. I definitely put the word in the same group as the other 4 letter words.
Being overweight was so depressing. Anyone who has a lot of weight to lose knows what I am talking about. The looks, the judgment, the “that person has no willpower” comments that cut like a knife into my self-worth. If you have a problem with any other drug, people cut you some slack. If you are addicted to sugar, probably the most pervasive and addictive substance on the planet, they look at you like you are less of a person.
People don’t need drugs to live but we all need to eat. The only question is what we perceive to be “healthy choices”. I needed a solution. My problem was complicated because any solution also had to be portable and adaptable for multiple countries as my work requires me to travel, sometimes at short notice, to any place on the globe. Any diet that requires a lot of preparation or measuring was out of the question. I was never at home long enough.
I visited my friend Sara over Easter last year and she introduced me to Matol. I liked the idea of the packets that just needed water, generally something I can get at any airport and that definitely appealed to me. The other thing about the Matol treatment was that it made sense from an engineering point of view. I would retain and build up the engine that would continue to burn the fat, my muscles. This made sense!
I was sold on the plan that day by the time I got home and, with the support of my wife, I called Sara to sign up that night. I started on April 17th 2007 and I have never looked back. I followed Matol “Hard Core” and proceeded to lose over one hundred and fifty pounds (165lbs +++). I have to say 'over 165 lbs +++' because the scale I had only went up to 400 lbs and it took almost three weeks until it gave me a reading other than ERR. The first week it did read it said I had dropped 23 lbs. By my best estimate I was close to 450 lbs ± 10 lbs, so that would give an overall total of 215 lbs ± 10 lbs so far.
Now, I have been transformed from wearing size 5XL 20" shirts and 64" pants, that by the way were getting too tight for me to wear, to large shirts (16-16 ½ ) and less than 38" pants. The transformation is almost complete.
I have less than 20 lbs to go and then I will be at my goal of around 210 to 220 lbs. That weight, for my frame should be just fine. I may go for lower but that will depend on how I am feeling.
I have had self-induced setbacks but literally 3 days back on track and the setback is gone because the muscle is there. Matol is the only treatment that I have found that actually delivers real weight loss and definitely improved health. I am off all medications
and my sugars are absolutely normal and my blood work came back picture postcard perfect! The Matol treatment has changed my life!”

New Matol Diet Recipes

Here are three Matol Diet Recipes
from Cynthia Skanes from Beaverbank, NS

Cinnamon Clove Pancake

Using 1 packet of Matol Diet Flatbread/Pancake add:

• 1/4 tsp baking powder
• 1-2 tbsp Splenda depending on your taste
• 1/2 tsp cinnamon or 2 shakes
• 1/4 tsp of crushed cloves (crush with back of spoon) for more bite, don't crush as much

Stir dry ingredients together and add enough water to make a pancake batter - not too runny. Even the batter tastes good! Add a dash of vanilla. Heat a non stick pan, add a bit of oil and cook on medium heat until golden on both sides. Serve hot with a tbsp of E.D. Smith (Diabetic) Syrup.

It's delicious! It feels like Christmas! The clove flavor lingers in your mouth long after you're done! You can also make it into little pancakes and dip in syrup The next best thing to hot cookies!

Breaded Zuchinni

Using 1/4 pack of the Matol Flatbread, dry mix (for one serving or a whole package for 4 servings). Add sea salt and garlic powder (hot spice optional). Wash and cube zucchini and add to dry mix and shake, meanwhile heat nonstick pan with a bit of garlic flavored olive oil, add zucchini and cook until golden careful not to burn. You'll feel like you are eating pub food, delicious!

Dip in Matol asparagus dip or leek dip! Can be made ahead and then reheated in hot pan or broiler, also good for eggplant, fish or chicken you can vary your spices. Enjoy!

Oatmeal Fieldberry Muffins

Grease a mini muffin pan with oil and mix 1 pack Matol Maple Oatmeal with 1/4 teaspoon of baking powder. Add 1 pack of Matol Fieldberry Yogurt, add 1 beaten egg, and add 1/4 cup of water or until muffin consistency mix carefully. Spoon into pan until 3/4 full then bake at 350?F until golden brown for about 10 minutes.

Eat alone and get bursts of berry in your mouth, or use a Matol Vanilla Pudding or Matol jam recipe for a topping. Kids love them especially if they get to help! Cheaper than easy bake oven foods and better for you! Makes 6 small muffins, the whole tray would be 1 treat (2 protein or 3 if you have icing). So, if you ate 2 at a time it would be 1/3 of a treat.

Here are nine Matol Diet Recipes
from Jan Paynter-Parsons from Dartmouth, NS

Smashed Zucchini Paste
2 - 4 servings

This is really good stuffed inside the new Matol Diet Flatbread! Or you can cook the leek and/or asparagus soup by pan frying it flat in a nonstick pan then baking it in the oven. Delicious!

2 tbsp olive oil
1 clove of garlic, finely chopped
1 small dried red chili, crumbled
3-4 small zucchini, unevenly sliced
sea salt and ground black pepper to taste
1/4 cup of fresh mint, chopped
juice of 1 lemon

Put 1/2 (1 tbsp) the olive oil in a non stick pan and fry your garlic and chilies for a couple of minutes. Throw in the zucchini and stir them around to coat. Turn the heat down slightly and put a lid on the pan. Give the pan a shake and stir every 5 minutes for 35 minutes. This will prevent the zucchini from sticking and the lid will ensure that there is moisture in the pan. When the zucchini is really soft with some chunky pieces and the rest almost pulped, remove from the heat and taste. Season accordingly. At this point add the rest of the olive oil to loosen. Add your chopped mint and lemon juice.

Shrimp - Salty and Spicy style
6-8 servings

2 1/4 lb small shrimp, uncooked and in the shell
4 generous pinches of sea salt
6 generous pinches of mixed spices (fennel, coriander, cumin and chili) lightly crushed

Leave the shells on the shrimp if you wish. Remove the shrimp heads. Get a nonstick wok or frying pan very hot, then add the sea salt and spices. Toast and toss around for about 30 seconds before adding the shrimp. Add shrimp and shake vigorously and toss. The salt and spices will stick and encrust themselves to the shrimp. After a minute or two the shrimp will have cooked, changed their color and should be very tasty and crunchy. You can eat them with the shells on or off. Fantastic!

The best crunchiest salad - Thai style

Bean, Alfalfa or Brussels sprouts
Finely sliced green and red peppers
Baby spinach
Finely sliced and seeded red or green chilies
Arugula
Sliced scallions
Peeled, seeded and sliced cucumbers
Finely sliced Nappa or Red and Savoy cabbage
snow peas
Mint, basil and coriander (cilantro)
Any combination of the above ingredients are great, or anything else you fancy that goes in a nice crunchy salad. Toss together with the Thai dressing (see below).

Thai Dressing
This will dress many a salad.

4 tbsp fresh lime juice
3 tbsp olive oil
1 tbsp sesame seed oil
1 tbsp light soy sauce
a good pinch of Splenda
1 tbsp fresh ginger, peeled and finely chopped
1/2 clove of garlic, finely chopped
1 fresh red chili, seeded and finely sliced
1 large handful of fresh cilantro and basil, chopped

Mix all together and pour over the above Thai style salad.

Mustard and Vinegar Salad Dressing
This will dress many a salad

6 tbsp olive oil
2 tbsp Matol Diet approved Dijon mustard
2 tbsp white or cider vinegar
1 level tsp sea salt
1 level tsp freshly ground black pepper

Put all ingredients in a Mason or jam jar. Shake like mad and dress your salad with 1 - 1 1/2 tbsp. Delicious! My mouth is watering just thinking about it. This will keep in the fridge for about a week or so.

Olive Oil and Lemon Juice Dressing
This will dress many a salad

2 tbsp fresh lemon juice
5 tbsp olive oil
sea salt and freshly ground black pepper, to taste

Put all ingredients in a Mason or jam jar and shake. Dress your salad with 1 - 1 1/2 tbsp. This will keep its taste in the fridge for a couple of days. This one is my favorite!

Endive with Thyme, Garlic and Olive Oil
4 servings

4 Belgium endives
3 good glugs of your best extra virgin olive oil
1 clove of garlic, peeled and finely chopped
1/3 cup of fresh thyme
sea salt and freshly ground pepper
1/2 cup lemon juice

Preheat oven to 450 degrees F. Remove any discoloured outer leaves from the Belgium endive if need be. Cut in half lengthwise, then quarter each half. In a hot pan fry the endive with the olive oil, garlic, thyme and seasonings for about 4 minutes. Add the lemon juice and allow it to sizzle. Then poor it all into a dish, cover with aluminum foil and bake for 10 minutes. Then remove the foil and bake for a further 10 minutes. Taste and correct your seasonings and serve.

Baked Mushrooms Studded with Garlic, Rubbed with Olive oil and pounded Thyme
4 servings

1/3 cup of fresh thyme, leaves picked from stems
a pinch of dried chili
2 cloves of garlic, peeled and finely sliced
juice of 1 lemon
6 good glugs of extra virgin olive oil
4-8 large flat field mushrooms (such as crimini, portobello and shitake)
sea salt and freshly ground black pepper

Preheat the oven to 425 degrees F. Pound your thyme, chili and a little of the garlic in a pestle and mortar or shaker. Squeeze in the lemon juice and add the olive oil. With your hand or a brush, rub the mushrooms all over with this mixture. Make sure all the flavored oil is used up. Tightly pack the mushrooms together, bottom side up, in an ovenproof dish or roasting pan, and with a knife make 2-3 slits randomly over each mushroom. Insert a slice of the remaining garlic into each slit. Dot some olive oil over the mushrooms, season and bake for around 15-25 minutes - cooking time depends on the size of the mushrooms. Cook until they are soft, slightly colored and juicy. Taste one to see, continue cooking if need be. You can also use these as a topping to your favorite salad.

Garlic Aioli
8 servings

Aioli is a French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture resembling mayonnaise. It originates from Provençal cuisine, where it is served with meat, fish, and vegetables, and the distinctive garlicky sauce has also been adopted by other nations to add zest to otherwise ordinary foods. If you love garlic and you miss mayo, you will love this!

1 clove of garlic, peeled
1 tsp sea salt
1 large egg yolk or 1 large egg white
1 tsp Matol Diet approved Dijon mustard
1 cup extra virgin olive oil
approx. 1 cup olive oil
lemon juice to taste
sea salt and freshly ground black pepper

Smash up or finely chop the garlic and mix with the salt. Place the egg yolk and mustard in a bowl and whisk. Then slowly start to add your olive oil bit by bit. Once you've blended in a quarter of the olive oil, start to add the rest in larger amounts. Then add the garlic and lemon juice, along with any optional extra flavors you desire such as basil, fennel tops or dill. To finish, season to taste with the sea salt, freshly ground black pepper and lemon juice.