Hauser Diet Meals & Dessert Recipes

Meal Recipes

    • Cucumber salad

      Cut up a cucumber into small chunks. Add a few finely sliced pieces of onion. Marinate in rice vinegar, salt, and a pinch of sugar. Let sit while you prepare the rest of the food.

      Chicken

      Slice into strips and sauté in a little water, oil, and soy sauce. Sauté with minced garlic and ginger. If you have 5-spice seasoning, sprinkle it on the chicken for flavor. Place on the platter.

      Warm Vegetables

      Sauté some sliced onion and bell peppers, and tomatoes in a little rice vinegar, soy sauce and your favorite Asian seasonings. Place on the platter.

      Cool Vegetables

      Shredded carrots, bean sprouts, and water chestnuts. Also, some large Boston lettuce leafs for making lettuce wraps! Place on the platter.

      Japanese Noodles

      Submerge in boiling water for about 5 minutes. These cook very quickly compared to other noodles, making them a great idea for a mid-week meal. Place on the platter.

      Peanut sauce

      Bring natural peanut butter, soy sauce, coconut milk (or soy), red chile flakes, and salt to a simmer while stirring. Place in a little bowl on the platter.

      Want to make a great sauce that turns your cooking up a notch?

      Get a couple ingredients from the Asian food aisle and you can use them again and again. This recipe is a daily favorite from a friend of ours who is a Thailand native.

      What you’ll need:

      • 1 tsp red curry paste (or dare to add more!)
      • 1 cup coconut milk (or soy for a low fat sauce)
      • 1 Tbsp fish sauce
      • 1 Tbsp soy sauce

      What to do:

      1. Bring to boil while stirring the curry paste until completely dissolved.

      2. You can stir this in with any of the above ingredients to give them a great flavor! For instance, last week I made this for a few guests and used the sauce for the warm vegetables and noodles to make a creamy vegetable stir-fry.

      3. After you make this sauce once, you’ll make it over and over because it is so easy.

      So… you’re husband is a Bear, you are a Monkey and your kids are Otters?

      Sounds like the typical Hauser Diet family zoo! Cooking for all of you can be a challenge. Get out a large platter and let’s fill it up. Here is a fun and easy Asian buffet dinner that everyone can enjoy! Have the family help you in the kitchen and dinner will be ready in a flash!

      How can the Monkey make this a great dinner?

      The Monkey’s plate should contain mostly vegetables and noodles with a small serving of chicken. The peanut sauce is not the best option for the Monkey because it is all fat! But a little taste or two is ok.

      How can the Otters make this a great dinner?

      Their plates should contain mostly chicken and vegetables with some peanut sauce for dipping. On the side a small serving of noodles is ok.

      How can the Bear make this a great dinner?

      The lucky Bear can take a small serving from everything, but keeping reserved with peanut sauce servings. The calories in that can really add up fast! Remember Bears, portions, portions, portions!

    • WHAT YOU’LL NEED:

      1 large beef steak tomato, diced
      1 tsp olive oil
      4 cloves fresh garlic, chopped
      ½ sweet onion, chopped
      Salt and pepper
      1 Tbsp fresh basil, chopped
      ½ cup mix of freshly shredded Asiago, Romano, and Parmesan cheese
      1 thin 12-inch pizza crust

      WHAT TO DO:

      1. Heat oil in medium sauce pan. Saute garlic and onion until aromatic.
      2. Add chopped tomato and sauté for 2-3 more minutes.
      3. Salt and pepper to taste.
      4. Spread sauce on pizza crust. Top with fresh chopped basil and cheese. Broil for 6-8 minutes until golden.
    • Let’s go Italian tonight, but at home! Try eggplant with Italian sausage – what a delicious combination that you can make all in one pan! Slice two Italian sausages into chunks and sauté in a pan along with a little olive oil and a couple cloves of chopped garlic. Chop a medium eggplant into bit size chunks and toss in with the sausage, sautéing until just cooked. Add a couple chopped fresh tomatoes and stir until bubbly. Ooh, can’t you just taste it? We sometimes sauté red or green bell peppers and/or onion to add even more flavor. Top with chopped fresh basil and a little shredded Asiago cheese and there you have it!

      Not a fan of sausage? Go for chicken marinara. We find that if you cut your thick chicken breasts horizontally to make thin chicken filets, they cook up really quickly right on top of the stove in a large sauce pan in a little bit of garlic and olive oil. This also helps with portion control as many of those chicken breasts are just huge! Brown chicken on both sides. Add chunks of red onion, red bell pepper, and mushrooms and sauté in with the chicken until tender and crisp. Add a can of chopped Italian tomatoes and continue to heat. Top chicken-vegetable mixture with shredded Parmesan or Romano cheese and place entire pan (use an oven proof pan) in the broiler just long enough to melt the cheese. Dip each bite in additional marinara sauce for a multi flavored and healthy dish.

      Both of these meals take less than 20 minutes to prepare! Did you ever think how quickly you could prepare a tasty nutritious meal? Just use your imagination! You can do it! We figured these little recipes out by experimenting at home. Don’t be afraid to try! Serve these recipes with a nice dark green salad with some homemade vinegar and oil dressing!

    • WHAT YOU’LL NEED:

      2 tbsp. butter, melted
      3/4 cup cooked ground sausage
      6 eggs
      1/2 c. onion, chopped
      1/3 c. cheddar cheese, shredded
      1/3 c. part-skim mozzarella cheese, shredded
      1 tsp. dried basil
      1 tsp. dried oregano
      1/2 tsp. dried parsley
      Vegetable oil to coat the pan.

      WHAT TO DO:

      1. Spread cooked sausage in baking pan for quiche.
      2. Sprinkle cheeses evenly over the sausage.
      3. In a separate bowl, beat eggs and spices.
      4. Pour egg mixture evenly over the cheeses.
      5. Lower oven temperature to 350 degrees F. Bake for 40 to 45 minutes, or until the center is set and knife inserted comes out clean. Serves: 6
    • WHAT YOU’LL NEED:

      2 small-medium apples (chopped)
      ½ cup spinach (chopped)
      ¾ cup sweet onion (chopped)
      ½ cup crushed walnuts
      1 cup Half and half
      4 eggs
      ¾ cup shredded cheddar (or your favorite cheese)
      1 TBSP raw cane sugar
      2 tsp cinnamon
      ¼ tsp nutmeg
      1 tsp Salt

      WHAT TO DO:

      1. Sauté apples, onion, and sugar for 10 minutes to soften. Add the spinach for the last 3 minutes.
      2. Mix the eggs, half and half, cinnamon, nutmeg, and salt in a large bowl.
      3. Place walnuts into baking dish. Add sautéed ingredients into baking dish.
      4. Sprinkle cheese into baking dish over ingredients.
      5. Pour egg mixture over cheese and other ingredients.
      6. Bake at 350 degrees for approximately 50 minutes. Let stand for 10 minutes before serving.
      ** Lion, Otter and Bear Diets could certainly add meat to this recipe – we love Amy’s Apple and Gouda Cheese chicken sausages in this recipe. Slice 2 sausages into bite size pieces, sauté in pan until done. Add in at step #1 above. YUMMY!
    • This gluten-free dish is perfect for any day of the week. It makes providing a hot meal very easy. We make dishes like this every month or so to break up the breakfast monotony. It also is a great way to eat on the run – if you have to! You may substitute with your choice of meats, cheeses, and veggies. One of our special favorites is adding a few tablespoons of crushed pineapple with ham!

      WHAT YOU’LL NEED:

      2 cups grated raw potatoes
      2 tbsp. butter, melted
      3/4 cup cooked ground sausage
      6 eggs
      1/2 c. onion, chopped
      1/3 c. cheddar cheese, shredded (soy cheese if on a casein-free diet)
      1/3 c. part-skim mozzarella cheese, shredded (soy cheese if on casein-free diet)
      1 tsp. dried basil
      1 tsp. dried oregano
      1/2 tsp. dried parsley
      Vegetable oil to coat the pan.

      WHAT TO DO:

      Crust:

      1. Preheat oven to 425 degrees F.
      2. Coat pie pan with vegetable oil.
      3. Mix potatoes and chopped onion in a bowl.
      4. Press potato mixture evenly over the bottom and sides of the pie pan.
      5. Pour butter evenly over the potatoes.
      6. Bake for 30 minutes.

      Filling:

      1. Spread cooked sausage evenly over the crust.
      2. Sprinkle cheeses evenly over the sausage.
      3. In a separate bowl, beat eggs and spices.
      4. Pour egg mixture evenly over the cheeses.
      5. Lower oven temperature to 350 degrees F. Bake for 40 to 45 minutes, or until the center is set and knife inserted comes out clean. Serves 6.

Dessert Recipes

    • In an effort to find more recipes for our patients with food allergies/sensitivities, one of our Caring Medical nurses provided us with this great recipe for chocolate torte that is gluten, egg, and dairy free! This dessert recipe is hypoallergenic, good for all Diet Types in moderation, but best for the Bear, Monkey and Giraffe Diet Types. Don’t knock it until you’ve tried it! It’s quite delicious!

      WHAT YOU’LL NEED FOR THE CAKE:

      3 cups walnuts (or almonds)
      1/4 tsp salt
      15 pitted Medjool dates (1 whole container), (unsoaked)
      2/3 cup unsweetened cocoa
      1 tsp vanilla extract
      2 T water

      WHAT TO DO:

      1. Place the walnuts and salt in a food processor fitted with the S blade and process until very finely ground.
      2. Add the dates, cocoa powder and vanilla and process until the mixture begins to stick together. Add the water to make the desired consistency.
      3. Line a round 8 inch cake pan with parchment paper. Press cake into pan. Slide knife around edges to loosen. Flip onto a serving plate and shake until cake comes out.
      4. Remove parchment paper.

      WHAT YOU’LL NEED FOR THE GANACHE:

      3/4 cup dark agave syrup or maple syrup
      3/4 cup cocoa powder or raw cacao powder
      1/3 cup virgin coconut oil, melted (I used a little more)
      1/8 tsp plus a pinch salt

      WHAT TO DO:

      1. Place all of the ingredients in a blender* and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Stored in a sealed container in the refrigerator for up to two weeks.

      *NOTE: I found that the ingredients stuck under the blades of my blender, so I would recommend using a hand mixer to blend this instead of the blender. But I have a VitaMixer with very small blades.

      Frost the cake and garnish with fresh raspberries, coconut or additional nuts before serving. Cover with plastic wrap. Bring to room temperature before serving.

      Check out this website for more information about raw food recipes:
      http://www.learnrawfood.com/guiltfreedesserts.htm#cc

    • WHAT YOU’LL NEED:

      6 large Rome or Fuji apples
      4 tsp. honey
      1/4 cup orange juice
      1 tsp. sugar
      ¼ tsp. cinnamon
      6 pats of butter
      1 orange

      WHAT TO DO:

      1. Core apples, being careful not to cut all the way through. Peel about 1/3 of the way down from the stem end.
      2. Combine honey and orange juice; pour into centers of apples. Set in baking dish. Stick 1 pat of butter in each core. Pour a little hot water in bottom of pan.
      3. Bake at 400 degrees for 50 to 60 minutes or until apples are tender. Sprinkle tops with a little sugar and cinnamon. Bake under the broiler to glaze for a minute or two.
      4. Quarter orange slices and tuck them in center of apples after glazing. Makes 6 servings.
    • WHAT YOU’LL NEED:

      1 cup virgin coconut oil, melted over very low heat
      1 cup almond or other nut butter (crunchy or smooth)
      1 teaspoon vanilla
      ½ cup unsweetened coconut
      ½ cup to 1 cup of chopped nuts (we like pecans, almonds or cashews best)
      ½ cup erythritol granular sugar substitute (adjust to your taste).

      WHAT TO DO:

      1. Melt the coconut oil in a sauce pan on low heat. Turn off the heat.
      2. Pour the melted coconut oil into a mixing bowl. Thoroughly mix the nut butter with the coconut oil, using a heavy spoon or mashing them together with a potato masher.
      3. Stir the erythritol (or other sweetener) into the mixture. When everything is well blended, add the nuts and coconut.
      4. Spread out mixture in glass baking dish. Refrigerate for at least 2 hours or until hardened.
      5. Cut into desired sized pieces. Keep in covered container in refrigerator. These melt very quickly if left out!
    • WHAT YOU’LL NEED:

      1 12 ounce pkg egg noodles
      2 Tbsp butter
      2 apples, cored, chopped
      1 8 ounce can crushed pineapple
      1/2 cup dried cranberries
      1/2 cup chopped dates
      8 ounce pkg cream cheese
      1 cup cottage cheese
      3/4 cup sour cream
      4 eggs
      1 tsp cinnamon
      pinch of salt
      3/4 cup apricot preserves, low sugar
      1 cup corn flakes, crushed
      2 Tbsp butter

      WHAT TO DO:

      1. Cook noodles according to pkg directions. Drain.
      2. Add back to large pot with the 2 Tbsp butter, toss lightly and add dash of salt.
      3. Chop apples while noodles are cooking. Add pineapple with juice, and other fruits.
      4. Combine fruit mixture with noodles.
      5. In food processor, combine all the cheeses, eggs, cinnamon, dash of salt. Pulse to combine.
      6. Add cheese mixture to noodles and apple/fruit mixture.
      7. Pour into greased 9 x 13 in pan. Spread apricot preserves over the top, then top with crushed corn flakes, followed by the 2 Tbsp melted butter. Bake at 350 degrees for 30 minutes until golden on top.
      8. Cut into squares and serve with a tsp of sour cream on top!

      TIP FOR YOUR TYPE:

      This recipe is pretty much a Bear Meal! It is quite heavy on the dairy products, so those of you with allergies would need to make some substitutions. It is a good vegetarian recipe for Hauser Monkeys and Giraffes, but Lions and Otters should avoid this one! Sorry – too many carbs!

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