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RECIPES

GENERAL MIXING INSTRUCTIONS
Note:
In each recipe, measurements are stated in servings. (FFL servings two level scoops, Original us 1 level scoop, & Super Oats use two rounded scoops.

IMPORTANT: {Please read}
Most of the following recipes have no added calories. However to show you how versatile the Cambridge products are, we have added a variety of ideas. The titles with * after the recipe name indicates if added calories are included. Anytime you see brackets around a number, example; apple (20), this represents added calories. Most of the recipes can be adapted to include or not include the extra ingredients. If you are on the Fast Start please use recipes without * or eliminate the extra calories if possible.

BUTTER PECAN ICE CREAM
3 oz. Water
1/2 cup crushed ice
1 srv. Cambridge vanilla
1/2 tsp. maple extracts
1/2 tsp. coconut extract
Dash nutmeg
In blender, mix water add ice with flavorings blend for a few seconds. Add Cambridge and blend for 15-20 seconds. Add a dash of nutmeg for added flavor.

CREME ALE FLOAT*
4 oz. Cold water
1 cup crushed ice
4 oz. Diet Ginger Ale
1 srv. Cambridge vanilla
1/2 tsp. vanilla extract
1/2 tsp. almond extract
In blender, mix water add ice and diet soda with flavorings blend for a few seconds. Add Cambridge and blend for 15-20 seconds. Add a dash of nutmeg for added flavor.

BIT-OF-HONEY
8 oz. water
4 ice cubes
1 srv. Cambridge vanilla
1/4 tsp. maple extract
1/4 tsp. butter extract
Sweetner if desired
In blender, mix water, ice and flavorings, blend for a few seconds, and then add Cambridge and blend for 15-20 seconds.

ORANGE COFFEE
2 Scoops Cambridge FFL Cappuccino
1/4 tsp. Orange NutriCare Beverage Crystals or Orange Extract
1/2 tsp. Vanilla Extract
1 pkt. Artificial Sweetener
10 oz. Water and Crushed Ice
Blend all ingredients until smooth

ALMOND CREME
8 oz. water
4 ice cubes
1 srv. Cambridge vanilla
1/4 tsp. vanilla extract
1/4 tsp. almond extract
Sweetener if desired
In blender, mix water, ice and flavorings, blend for a few seconds, and then add Cambridge and blend for 15-20 seconds.

PINA COLADA
8 oz. cold water
1 cup crushed ice
1 srv. Cambridge vanilla
1/4 tsp. coconut extract
1/4 tsp. pineapple extract
1/4 tsp. rum extract
1/2 pkt. sweetener if desired
Mix water, ice, flavorings, and sweetener in blender until mixture is at desired consistency. Add Cambridge and blend for 15-20 seconds.

PINEAPPLE CRUSH
8 oz. cold water
1 cup crushed ice
1 srv. Cambridge vanilla
1/4 tsp. pineapple extract
1/4 tsp. coconut extract
1/2 pkt. sweetener if desired
Mix water, ice flavorings, and sweetener in blender until mixture is at desired consistency. Add Cambridge and blend for 15-20 seconds

SUPER OATS PANCAKES*
1 srv. Cambridge FFL oats
1 egg white (16)
1.8 tsp. Nutmeg
1/2 cup cold water
1/8 tsp. Baking Powder
1/2 cup berries (optional) (60)
Mix all ingredients, except berries, in bowl. Pour batter onto hot non-stick griddle. When pancake starts to bubble, turn over and cook other side until golden brown. Top with sliced strawberries or other fresh fruit if desired. If using strawberries, they are an excellent source of vitamin C. Yields seven 3" pancakes.

SUPER OATS SHORTCAKE*
1 srv. Cambridge FFL oats
1/2 cup nonfat milk (45)
1 Packet sweetner
1/2 tsp. Vanilla Extract
1/4 cup egg substitute (30)
1/2 tsp. baking powder
1 tbsp. Flour (25)
Combine ingredients in bowl. Pour onto non-small non-stick baking pan or aluminum baking pans sprayed with non cooking spray. Bake in 350 F preheated oven for 35 minutes, or until a toothpick inserted in center comes out dry. Top with your favorite fruit if desired.

SUPER OATS APPLESAUCE MUFFINS*
3 srv. Cambridge FFL oats
8 tbsp. Light Margarine (40)
1/4 cup egg substitute (30)
5 packets non-calore sweetner
2 tbsp. water
6 oz. applesauce (70)
Sugar: 3 tbsp. (51)
2 tsp. baking powder
1 1/8 tsp. Allspice
Cream margarine and sugar. Mix in Super Oats, baking powder, sweetner, & allspice. Beat in egg substitute, applesauce, and water for 2 minutes. Scrape and mix for another minute. Fill muffin tray 3/4 full, bake in 350 F preheated oven for 20-25 minutes. Bake in 350 F oven for 15-20 minutes. Yields 12 muffins.

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