For People With Diabetes Figure Plan The - Almased

Figure Plan 

The 14-Day-Program 

Special: For 

People with 

Diabetes

Content 

2 Your Figure Plan 

Guidelines for a slender 

body including nutritional 

advice and recipes 

5 

What people with 

diabetes need to know 

Nine rules for healthy 

weight loss 

9 This is how it works: The 

14-Day-Plan at a glance 

The Figure Plan guides you 

through the four phases of 

life with Almased® 

14 Phase 1: Starting Phase 

Day 1-3: Reset your 

metabolism with three 

Almased® shakes per day 

15 

18 

Phase 2: Reduction Phase 

Two Almased® shakes per 

day: During the Reduction 

Phase you burn fat 

Phase 3: Stability Phase 

Two regular meals and 

one Almased® shake: 

Now your metabolism 

is ideally stabilized 

20 Phase 4: Life Phase 

Three delicious meals plus 

one Almased® shake 

24 Recipes for all phases 

31 

Editorial 

Losing weight without 

feeling hungry: Your 

guidelines for a slender 

body with advice and recipes. 

The best thing about 

it: It also works for people 

with diabetes. Read on to 

fi nd out how Almased® 

works. Starting on page 

fi ve, you can fi nd out what 

people with diabetes have 

to consider during the 

14-day diet. 

Your Figure Plan: 14 days to 

a healthier life 

L 

osing weight in just 

two weeks is possible 

with this plan for the 

dream fi gure you have always 

wanted. The plan guides you 

through the three weight loss 

stages with Almased ® , provides 

you with a meal plan for 

every day and offers delicious, 

healthy recipes for 

weight maintenance in the 

fourth phase, “Life Phase”. 

How does Almased ® activate 

your metabolism and why do 

you not feel hungry during 

the Almased ® Diet? Here are 

the answers to the most important 

questions: 

Why does Almased® help 

speed up the metabolism? 

Many diseases occur because the 

metabolism does not function 

properly. One of the main causes 

for a slower metabolism are unhealthy 

eating habits – usually 

sugar, salt and fat intake is too 

high. However, the quality of our 

food is another problem: Many 

times, there are not enough nutrients 

in the food we consume 

on a daily basis. These nutrients, 

however, are important for a 

properly functioning metabolism. 

As a result, a large number 

of people have an extremely slow 

metabolism, which can lead to 

The Almased® Weight 

Loss Phenomenon: 

Improves the metabolism, 

energy levels and overall 

well-being 

Helps burn body fat while 

retaining muscle mass 

Supports blood sugar and 

thyroid function 

Promotes healthy levels of 

the satiety hormones 

leptin and ghrelin 

Is also an ideal choice for 

people with diabetes 

Has scientifically proven 

effects 

2 3

obesity, lack of energy and 

other diseases. 

How does Almased® speed up 

the metabolism? 

Almased ® provides your body 

with optimal nutrients a regular 

diet may lack. Blending all of the 

raw ingredients leads to a synergistic 

effect: The components of 

one ingredient increase the benefi 

ts of the others. An innovative 

product is created: Almased ® . 

How can you lose weight 

without feeling hungry when 

using Almased®? 

The high-quality and easily 

digestible protein in Almased ® 

ensures a long-lasting feeling 

of satiety: One meal replacement 

(about 260 calories; 50 g Almased 

® in 10-12 oz of water 

with 2 teaspoons of oil) keeps 

you full for about four hours 

because Almased ® supports the 

ghrelin level. Ghrelin is a tissue 

hormone that is produced in 

the stomach and controls the 

feeling of hunger. 

Why do you lose mainly fat 

and not muscle mass on the 

Almased® Diet, unlike on 

other diets? 

The glycemic index measures 

the effect of a food item on the 

blood sugar level. Almased has 

a very low glycemic index. With 

a low glycemic index, the blood 

sugar level increases only slightly 

and the body releases a respectively 

lower amount of insulin. 

A lower insulin level helps 

the body burn more fat while 

maintaining muscle mass. 

Almased® improves your energy level and 

strengthens your immune system. 

Start your day 

with more energy 

Almased® contains 

important essential 

nutrients and cell protectivephytochemicals. 

Aside from its 

other positive eff ects, 

Almased® also supports 

a restful sleep. 

Strengthen your 

immune system 

Almased® provides the 

body with lactic acid 

and active lactic acid 

bacteria, which have a 

positive eff ect on intestinal 

bacteria and 

intestinal mucosa, 

thus strengthening 

the immune system. 

Be more 

productive 

Almased® boosts the 

metabolism and 

there fore contributes 

to improved cell renewal, 

more energy 

and easier performance 

at daily tasks. 

People with diabetes have a harder time losing weight 

because of their high insulin level. With Almased® and the 

”Figure Plan – The 14-Day-Program” it is possible. Read on 

to fi nd out what people with diabetes need to know. 

The Figure Plan for 

people with diabetes: 

All you need to know 

A 

lmost 24 million people 

suffer from diabetes in 

the United States. 

Almased ® can help most of them 

lose weight and live a healthier 

life, especially if moderate exercise 

and sensible eating habits 

remain part of the daily life after 

the 14-Day-Program. 

Most people with diabetes have 

type 2 diabetes. 

In this case, the body produces 

insulin, but the cells do not 

react to it like they should. 

They absorb too little glucose, 

the blood sugar level rises. 

As a result, more insulin is produced 

to normalize the blood 

sugar level. The high insulin 

level increases fat storage and 

decreases the breakdown of fat. 

This is where Almased ® can 

help: Scientifi c studies have 

shown that people with diabetes 

can support healthy insulin 

levels as well as the equally im- 

portant leptin level by taking 

only 50 g of Almased ® daily in 

addition to their regular diet. 

A supported leptin level is important 

for the hunger-satiety 

regulation in the brain. The diet 

works, people with diabetes 

lose weight and improve their 

overall well-being. 

If you have diabetes and want 

to start a weight loss program, 

please consult your doctor! 

Different meals result in different 

blood sugar curves. That 

is why it is especially important 

to measure your blood sugar 

level right before and two 

hours after you consume your 

Almased ® shake. Once you 

know your daily blood sugar 

curve, you can go back to the 

normal way of measuring it. 

If the blood sugar levels are 

different than usual, please 

consult your doctor on how to 

proceed with the medication. 

4 5

Measure correctly: 

This is how it works. 

Measure your blood sugar level 

before having an Almased ® shake 

and two hours thereafter. Ideally, 

the measurement after two hours 

should be between 120 and 140 

mg/dl. Closely monitoring your 

blood sugar levels makes it easier 

to see how the medication 

works with the diet change. If 

you have to inject insulin, calculate 

the amount for one carb unit 

for 50 g of Almased ® mixed in 

water, or two carb units when 

mixed in milk. To see how the 

blood sugar develops during the 

night, measure it around 3 am. 

If some measurements are lower 

than expected, talk with your 

doctor about future medication. 

Almased® promotes healthy 

cholesterol levels. 

Almased ® not only optimizes 

the fat metabolism, it also 

promotes healthy cholesterol 

levels. This effect was proven 

by a study of an expert committee 

in the US. 

Competent information and 

advice through Almased®’s 

toll-free number. 

If you have questions about 

the diet or are in doubt, call 

our nutritionist line at 1-877- 

256-2733, ext. 3 (toll-free). You 

will receive competent advice 

from health care professionals 

about healthy nutrition and 

lifestyle choices. 

Nine factors that people with diabetes 

should keep in mind 

1. Protein: People with diabetes 

need to consume at least 0.8 g 

of protein per kg body weight 

daily. Example: A person who 

weighs 60 kg (=132 lbs) needs 

to consume 60 x 0.8 = 48 g of 

protein each day. This equals 

approximately 100 g of 

Almased ® . 

2. Carbohydrates: 100 g of carbohydrates 

per day are suffi - 

cient. They should mainly come 

from Almased ® and whole grain 

products such as brown rice, 

whole grain pasta or whole 

wheat bread. Carbohydrates 

from most vegetables do not 

need to be counted. 

3. Fat: Three tablespoons of 

oil (extra virgin olive, fl axseed, 

walnut or canola oil are good 

choices) should be part of the 

daily diet. They are necessary 

for many bodily functions, 

e.g. brain function and production 

of cell membranes and 

hormones. It is unhealthy to 

completely cut out healthy 

fats from the diet. 

4. Liquids: You should drink 

at least 32 oz of mineral-rich 

water (e.g. Gerolsteiner ® ) daily 

in addition to the Almased ® 

shakes. 

This is how it’s done: 

Carlton 

Williams’ story 

I am 72 years old and I’ve had 

diabetes for six years. I started 

using Almased® two years ago 

and lost more than 42 pounds. 

Depending on how I feel, I use 

Almased® once a day or sometimes 

up to three times a day. 

I usually have it for breakfast. 

A shake of Almased® fi lls me 

up, so I feel just right to move 

around and have energy for the 

day. I try to walk on the tread mill 

every day to stay active. This 

product really works and I would 

recommend it to anyone. 

5. Plant nutrients: Consuming 

suffi cient plant nutrients is also 

important to ensure an optimal 

metabolism. This means that at 

least fi ve servings of vegetables 

should be part of your daily diet. 

One serving is about 1 cup of 

vegetables or 8 oz of low sodium 

vegetable juice or homemade vegetable 

broth. We recommend that 

you refrain from consuming fruit 

until your metabolism has been 

activated. You can see whether 

your metabolism has been activated 

by checking your weight as 

well as your stomach and hip 

measurements weekly. Your 

metabolism is activated when 

your measurements decline. 

Carlton Williams from 

Florida has diabetes and 

lost more than 42 pounds 

with Almased®. He‘s a fi rm 

believer in this product. 

6. Acid-base balance: People 

with diabetes are even more 

likely to have an acidic metabolism 

than people who do 

not have diabetes. During a diet, 

the body produces acid waste 

products at an increased level 

which slows down the fat burning 

process. Alkaline mineral 

citrates, such as magnesium, 

potassium and calcium citrates, 

can help avoid this from happening. 

Studies have shown that 

the majority of the population 

does not consume enough minerals. 

Magnesium, potassium 

and calcium are important for 

the acid-base balance in the 

human organism. Therefore, 

6 7

you should ensure that your 

body gets enough of these 

minerals. Take a supplement 

if necessary. Monitoring your 

pH level helps to keep track of 

your acid-base balance. To test 

the pH level, test the fi rst urine 

of the day. Usually, the morning 

urine is acidic (below 6.8). 

If you take a mineral supplement 

before bedtime, your fi rst 

urine of the day should be more 

alkaline (above 6.8). Keep in 

mind that medications may 

change the pH level. Talk to 

your health care provider to 

fi nd out if this test is appropriate 

for you. 

7. Intestinal fl ora: Only a wellfunctioning 

intestine guarantees 

optimal weight loss. To support 

the intestinal fl ora, you may 

take probiotics that contain a 

mixture of lactobacilli and bifi - 

dobacteria. 

8. Nutrients: People with 

diabetes have a higher nutrient 

requirement. Therefore, it may 

be benefi cial to take a daily 

8 

Even people with diabetes 

can lose weight 

with Almased®. 

multivitamin and minerals as 

well as two or three omega-3 

capsules. 

9. Ketone bodies: Poorly 

controlled diabetes and/or 

increased breakdown of fat 

can create a buildup in the 

blood of acidic waste products 

called ketones. High levels of 

ketones can be harmful. Part 

of the ketone concentration 

can be measured in the urine 

(with ketosticks). The urine 

ketone test will tell you whether 

you have no ketones, trace, 

small, moderate or large 

amounts of ketones present. 

There is no problem if the 

production of ketone bodies 

is small. However, if your urine 

has moderate or large 

ketones present, you should 

incorporate more complex carbohydrates 

from whole grain 

products into your diet. You 

should also contact your doctor. 

In addition, it is important 

to consume plenty of alkaline 

food items to counteract ketone 

buildup (see #6 on page 7). 

This is how it’s 

done: Your success 

to losing weight 

The Figure Plan guides 

you through all four stages 

of life with Almased®, 

including tips and recipes. 

Overview: Starting Phase – Day 1 through 3 

During the Starting Phase, 

your metabolism will be 

reset to speed up the fat 

burning process. 

Three Almased® shakes per 

day, each prepared with water, 

skim milk, almond milk or soy 

milk and 2 teaspoons of oil, are 

ideal. During this phase, you 

should have as few carbohydrates 

as possible. Bread, rice, pasta, potatoes, 

sugary drinks (soda, fruit 

juice, beer) and sweets are off - 

limits. The broth that is recommended 

in the plan contains only 

few carbohydrates, so you can 

have several bowls per day in 

addition to the Almased® shakes. 

Solid food should be avoided. 

Å Å 

It is important that you drink 

plenty of fl uids (8 - 12 cups 

per day) since the body 

detoxifi es heavily during this 

phase. This fl ushes out acidic 

by-products that are released 

while the body breaks down 

fat. Water (ideally mineral-rich), 

unsweetened tea or 1-2 cups 

of coff ee are recommended for 

consumption. It is ideal to 

begin the Starting Phase on a 

weekend. This will give you 

more time to adjust to the 

diet change. You can extend 

this phase up to two weeks, if 

desired, but remember to monitor 

your blood sugar level 

closely. 

9

Drink Almased® in the evening and your 

metabolism will also work during the night to 

help you reach your ideal weight. You do not 

have to go to bed hungry: Almased®, made from 

fermented soy, yogurt and honey, fi lls you up 

so you will not be hungry. 

Overview: Reduction Phase – Day 4 through 7 

During the Reduction 

Phase, your body burns fat. 

Two Almased® shakes 

(breakfast and dinner) 

and one regular meal 

(lunch) per day are ideal. 

The recipes for regular meals 

(beginning on page 25) are low 

in carbohydrates, so that the fat 

burning process can work at its 

best. If having your regular 

meal for dinner instead of lunch 

fi ts your lifestyle better, you can 

exchange them. In this case, 

you can have Almased® for 

breakfast and lunch and eat 

your regular meal in the evening. 

Since a low intake of carbohydrates 

is especially important 

in the evening, avoiding 

10 

high-carb side dishes (bread, 

potatoes, rice, pasta) can speed 

up the weight loss process. This 

applies to the dinner meals in 

all diet phases. 

Carbohydrates that are consumed 

for the lunch meal are 

processed faster because you 

are more active throughout the 

day. Avoiding snacks will help 

the fat burning process. 

The Reduction Phase can be 

extended up to several weeks or 

even months until you reach 

your desired weight. It is important 

that the diet contains suffi - 

cient amounts of all essential 

nutrients during this phase. 

Overview: Stability Phase – Day 8 through 10 

During the Stability Phase, 

you ensure that your 

metabolism continues to 

work at an ideal level. 

This phase is meant to stabilize 

the metabolism on a level where 

fat is actively burned. 

In this phase, you should have 

one Almased® shake and eat two 

regular meals. You can exchange 

the Almased® shake for 

any meal. For example, choose 

one of the breakfast 

suggestions from the Life 

Phase and have your Almased® 

shake either for lunch or dinner. 

For best results, drink Almased® 

in the evening. You can remain 

in this phase for several weeks to 

guarantee that emptied fat cells 

stay empty. 

Å Å Å Å 11

Three delicious and light meals per day plus one 

Almased® shake – during the Life Phase, variety is 

the key. 

Overview: Life Phase – Beginning on Day 11 

Three meals and one 

Almased® shake per day – 

live life to the fullest. 

During the Life Phase, you can 

have three regular meals per 

day. Avoid eating snacks. To 

keep the metabolism active, 

50 g of Almased® (= 1 serving) 

should be taken daily in 

addition to a meal. You can 

have Almased® with breakfast, 

consume it as a drink or add it 

to your cold cereal. During the 

Life Phase, lunch and dinner 

are interchangeable. Please 

note that the lunch meals 

contain slightly more carbohydrates 

than the meals for 

dinner. If you want to continue 

losing weight, you should eat 

12 

Å Å Å 

fewer sides for dinner or avoid 

them altogether. 

You do not have to follow the 

order of the recipes in this 

brochure. You can exchange 

them as desired or choose 

additional recipes from the 

recipe list at the end of this 

brochure. You may also substitute 

the listed recipes with your 

favorite healthy meals. Make 

sure to include plenty of vegetables 

and protein. If you want 

to lose more weight, you can 

prolong the Reduction Phase 

as well as the Stability Phase. 

You will continue losing weight 

during the Life Phase, however, 

weight loss may be slower. 

When prepared with water and 

2 teaspoons of oil, an Almased® 

shake provides about 260 calories 

(kcal) and approx. 1 carb 

unit. When prepared with 10 oz 

of skim milk, almond milk or 

soy milk and 2 teaspoons of oil, 

each shake will provide approx. 

380 kcal and approx. 2 carb 

units. One carb unit is defi ned 

as a serving of food that contains 

15 g of carbohydrates. 

The carb units are provided in 

each recipe in this brochure so 

that low-carb meals are easily 

recognized. The lower the carb 

units are, the fewer carbohydrates 

the meal contains. The 

breakfast and meal suggestions 

are between 400 and 500 

kcal, so your total caloric in- 

take is on average approx. 1,300 

kcal per day. The broth contains 

few carbohydrates from 

vegetables, which do not have 

to be calculated as carb units. 

The meal choices have between 

1.5 and 4 carb units, whereas 

Almased® provides approx. 

1 carb unit (if mixed in water 

only). You can fi nd more specific 

information for each recipe 

on the following pages. 

13

Two-Week 

Daily Meal Plan 

The guidelines to the weight you’ve always wanted: 

Great recipes for each day. That’s how you lose 

weight the quick and healthy way. Lunch and dinner 

recipes are interchangeable within one day. 

Starting Phase: Day 1 through 3 

BREAKFAST 

• 10-12 oz water 

(bottled or fi ltered), 

skim, almond or 

soy milk 

• 8 level Tbsp 

Almased® (50 g) 

• 2 tsp olive, fl axseed 

or canola 

oil 

2 carb units (1 carb 

unit if prepared with 

water) 

SNACK 

2 bowls of Vegetable Broth 

(recipe on page 24) 

0 carb units 

LUNCH 




soy milk 




or canola 

oil 



water) 

DINNER 



skim, almond 

or soy milk 




or canola 

oil 



water) 

EVERY EVENING OF THE DIET: 

Take a mineral supplement with 

magnesium, potassium and calcium 

citrates to support your acid-base 

balance. 

Reduction Phase: Day 4 

BREAKFAST 




soy milk 




or canola 

oil 



water) 

SNACK 



0 carb units 

LUNCH 

1 serving of 

Chicken and 

Vegetable Stir-Fry 


3 carb units 

14 Å Å Å Å 

Vegetable Broth for the 

Starting Phase (recipe on 

page 24) 

DINNER 



skim, almond 

or soy milk 




or canola 

oil 



water) 

NOTE: If you feel hungry during the 

fi rst few days, you can drink an additional 

Almased® shake. It takes about 

ten minutes after consuming the shake 

until the feeling of satiety sets in. 

15

Baked Potato with 

Herb Dip and Salad 

Ingredients (for 2 servings): 

6 baby potatoes, 8 oz non-fat 

Greek yogurt, 3 oz low fat milk, 

2 Tbsp fresh herbs, ½ head of red 

leaf lettuce, 2 tsp pine nuts, 1 tsp 

walnut oil, balsamic vinegar, salt, 

pepper 

Preparation: 

Wash potatoes, poke them with a 

fork, wrap them in aluminum foil 

and place them on a baking sheet. 


BREAKFAST 



skim, almond 

or soy milk 




or canola 

oil 



water) 

SNACK 



0 carb units 

16 

LUNCH 

1 serving of 

Baked Potato 

with Herb Dip 

and Salad 

(recipe above) 

3 carb units 

Å Å 

Bake at 390° F for about an hour. 

Blend Greek yogurt with milk and 

herbs, season with salt and pepper 

to taste. Cut baked potatoes 

open and fi ll them evenly with the 

dip. Wash lettuce and prepare a 

dressing with oil, vinegar and 

spices. Sprinkle pine nuts over the 

salad. 

One serving contains about 

400 kcal and 3 carb units 

DINNER 



skim, almond 

or soy milk 




or canola 

oil 



water) 


Take a mineral supplement with 

magnesium, potassium and calcium 

citrates to support your acid-base 

balance. 


BREAKFAST 



skim, almond 

or soy milk 




or canola 

oil 



water) 

SNACK 



0 carb units 

LUNCH 

1 serving of 

Sweet N’ Sour 

Cod (recipe on 

page 27) 

4 carb units 

Å Å 

DINNER 



skim, almond 

or soy milk 




or canola 

oil 



water) 

17

Smoked Mackerel with Vegetables 


2 zucchini, 1 red and 1 yellow bell 

pepper, 1 onion, 2 tsp olive oil, 5 oz 

white wine, salt, pepper, basil, 2 

smoked mackerel fi llets (3.5 oz 

each), 2 slices whole wheat toast 

Preparation: 

Slice zucchini in 2 inches long, 

thick strips, slice bell peppers and 

cube onions. Heat oil in a pan and 

sauté onions. Add zucchini and 

bell pepper strips and sauté 

together. Pour in white wine and 


BREAKFAST 



skim, almond 

or soy milk 




or canola 

oil 



water) 

LUNCH 

1 serving of 

Chili con Carne 

(recipe on 

page 26) 

4 carb units 

DINNER 

same as 

breakfast 

SNACK 

2 bowls of Vegetable Broth (recipe on 

page 24) 

0 carb units 

18 

steam vegetables fi rm to the bite. 

Season with salt, pepper and basil. 

Arrange vegetables on a plate 

with the mackerel fi llets. You can 

serve this dish warm or cold. 

Serve with whole wheat toast. 



Stability Phase: Day 8 Stability Phase: Day 9 

BREAKFAST 



skim, almond 

or soy milk 




or canola 

oil 



water) 

LUNCH 

1 serving of 

Pasta-Spinach- 

Casserole (recipe 

on page 29) 

4 carb units 

DINNER 

1 serving of 

Smoked Mackerel 

with Vegetables 

(recipe above) 

2 carb units 

BREAKFAST 



skim, almond 

or soy milk 




or canola 

oil 



water) 

Å Å Å Å Å Å 

LUNCH 

1 serving of Turkey 

Strips Chinese-Style 


4 carb units 

DINNER 

1 serving of 

Cheese Salad with 

Grapes and Nuts 


2 carb units 


Take a mineral supplement with magnesium, 

potassium and calcium citrates to 

support your acid-base balance. 

19

Endive and Fruit Salad with Chicken Breast 


1 endive, ½ grapefruit, 1 orange, 

1 apple, 1 leek stalk, 2 Tbsp 

chopped walnuts, 4 Tbsp non-fat 

yogurt, 2 Tbsp light cream, 2 Tbsp 

orange juice, 2 chicken breast 

fi llets (3.5 oz each), 2 tsp canola 

oil, vinegar, salt and pepper, 

2 slices whole wheat toast 

Preparation: 

Cut chicken breasts in strips and 

fry in oil until crispy. Add walnuts 

and sauté briefl y. Slice endive in 

½ inch thick strips, cube grapefruit 

Stability Phase: Day 10 

BREAKFAST 

• 1 slice of whole 

wheat bread 

• 1 tsp margarine 

• 2 oz brie 

• 1 pear 

• 2 tsp cranberry 

jam 

3 carb units 

LUNCH 

1 serving of 

Salmon with 

Curried Kale 

(recipe on 

page 28) 

2 carb units 

20 

DINNER 


(bottled or 

fi ltered), skim, 

almond or soy 

milk 




or canola 

oil 


unit if prepared 

with water) 

and orange, grate apple and cut 

leek stalk in rings. Mix all ingredients 

together. Blend yogurt, 

cream, orange juice, vinegar, salt 

and pepper und pour over salad. 

Arrange on plate with chicken 

strips. Serve with whole wheat 

toast. 



Life Phase: Day 11 

BREAKFAST 

• 2 slices of whole 

wheat toast 

• 2 oz smoked 

salmon 

• 1 Tbsp horseradish 

• ½ cup cucumber 

slices 

• dill, salt 

• 5 oz non-fat yogurt 

with 

• 1 grated apple and 

• 3 Tbsp Almased® 

4 carb units 

LUNCH 

1 serving of 

Endive and Fruit 

Salad with Chicken 

Breast (recipe 

above) 

4 carb units 

DINNER 

1 serving of 

Tofu-Pasta with 

Beans (recipe on 

page 31) 

3 carb units 


BREAKFAST 

Semolina Pudding 

with Prunes 

• 8 oz low fat milk, 

heat up with 

• 0.5 oz semolina 

• 3 Tbsp Almased®, 

added when cold 

with 

• 2 Tbsp chopped 

walnuts and 

• 3 prunes 

• Stevia® to taste 

3.5 carb units 

LUNCH 

1 serving of 

Stuff ed Eggplants 

with Pine Nuts 

(recipe page 25) 

4 carb units 

DINNER 

1 serving of Salmon 

Steak with Vegetables 

(recipe page 28) 



Take a mineral supplement with magnesium, 

potassium and calcium citrates 

to support your acid-base balance. 

Å Å Å Å Å Å Å Å 

21

Pork Fillets with Bell Peppers 


9 oz pork fi llets, 2 onions, 1 clove 

of garlic, 2 red and 2 yellow bell 

peppers, 2 tsp canola oil, salt, 

pepper, paprika, cayenne pepper, 

oregano and thyme, 4 baby potatoes. 

Preparation: 

Cut fi llets in ½ inch thick slices, 

slice onions and bell peppers. 

Heat oil in pan, fry fi llets from 

both sides, take them out of the 

pan and keep them warm. Sauté 


BREAKFAST 

• 1 slice of whole 

wheat bread 

• 1 slice of ham 

• 1 egg, sunny side 

up 

• 1 tomato 

• 1 glass skim, 

almond or soy 

milk with 


3 carb units 

LUNCH 

1 serving Pork 

Fillet with Bell 

Peppers (recipe 

above) 

2 carb units 

DINNER 

1 serving of 

Mozzarella with 

Tomato and 

Spinach (recipe 

on page 28) 


garlic and onions in the frying fat, 

add bell peppers and cook for 

about 15 minutes. Season to taste. 

Add salt and herbs to fi llets and 

put them on top of vegetables. 

Cook for another 5 minutes. Serve 

with baby potatoes. 



Life Phase: Day 14 Tips for the Life Phase 

BREAKFAST 

Fall Müsli: 

• 3 Tbsp fruit müsli 

• 2 Tbsp chopped 

hazelnuts 

• 3.5 oz grapes 

• 5 oz non-fat 

yogurt with 


3 carb units 

EVERY EVENING 

OF THE DIET: 

Take a mineral 

supplement with 

magnesium, 

potassium and 

calcium citrates 

to support your 

acid-base balance. 

LUNCH 

1 serving of 

Stuff ed Bell 

Peppers with Mushrooms 

and Feta 



DINNER 

1 serving of 

Flounder in 

Mustard Sauce 

with Salad 

(recipe on 

page 30) 

2 carb units 

22 Å Å Å 

Å Å Å 

Avoid pre-dinner drinks or beer, even if it is 

non-alcoholic, since the contained bitter 

compounds increase your appetite. 

Drink 10 to 12 cups of liquids low in calories 

throughout the day, preferably water, tea (fruit, 

herbal, or green) and coff ee. 

Drink between meals, not while you eat. 

Consuming sugary drinks while eating leads to 

a faster increase in blood sugar levels, which 

slows down the fat burning process. 

Eat three main meals per day. Otherwise your 

metabolism shifts into energy saving mode. 

Eat a salad before your main course. If you 

prepare the salad yourself, make sure to use 

healthy oils for your dressing, such as fl axseed 

or olive oil. If you go out to eat, ask for dressing 

on the side and use it sparingly. 

23

Tips for the Life Phase 

Prepare sauces from pureed vegetables 

with vegetable broth and yogurt 

or sour cream. This method 

uses less fat and carbohydrates. 

Eat plenty of vegetables to provide 

your body with essential nutrients 

but fewer carbohydrates. 

Avoid frozen dinners. They usually 

contain a lot of sugar, white fl our 

and saturated fat and provide the 

body with little nutrients. 

Limit “fast-acting” carbohydrates: 

Bread, Pastries, 

Cereals 

• White bread 

• Rolls 

• Baguette 

• Croissants 

• Waffl es 

• Sugary cereals 

Sugar and 

Candy 

• Glucose 

• Maltose 

(malt sugar) 

• Maltodextrin 

(large sugar 

molecule 

that is quickly 

absorbed) 

• Corn starch 

24 

Grains, Pasta, 

Potatoes 

• Baked 

potatoes 

• Fries 

• Hash browns 

• Instant rice 

• Corn starch, 

boiled 

• White rice 

Drinks Rich in 

Carbohydrates 

• Soda 

• Coke 

• Lemonade 

Almased® Recipes 

Vegetable Broth for 

the Starting Phase 

Vegetable Broth 

Ingredients 

(for about 8 cups): 

1 Tbsp olive oil, 1 onion, 

1.5 lbs vegetables (e.g. 

1 leek stalk, 2 carrots, 1 

celery, ½ caulifl ower head, 

2 bunches broccoli), salt 

and pepper, fresh herbs. 

You may use other fresh or 

frozen vegetables. 

Preparation: 

Wash and cut up the vegetables. 

Heat oil in larger 

pot and sauté vegetables 

for a few minutes. Add 

8 cups of water and let 

simmer for about 45 minutes. 

Strain out the solid 

pieces. Season with fresh 

herbs, pepper and little 

salt. 

0 carb units 

Healthy and delicious 

recipes for all phases of the 

Almased® Diet: Enjoy! 

ALL RECIPES MAKE 

2 SERVINGS. 

Meals for Lunch or 

Dinner 

Ratatouille 

Ingredients 

(for 2 servings): 

1 Tbsp olive oil, 3 onions, 

2 zucchini, 1 eggplant, 2 carrots, 

3 bell peppers (red, yellow and 

green), 4 tomatoes, 2 cups tomato 

sauce, ¼ cup grated parmesan 

cheese, salt and pepper, oregano, 

some vinegar, pinch of sugar, 

2.5 oz quinoa 

Preparation: 

Wash and cut up the vegetables. 

Heat oil in a pot and sauté 

onions for a few minutes. Add 

vegetables and sauté for a few 

more minutes. Add 2 cups of 

water, tomato sauce and oregano. 

Turn heat down and let simmer 

for approx. 20 minutes. Sprinkle 

with parmesan cheese. Season 

with salt, pepper, vinegar and 

sugar. Serve with quinoa, cooked 

per instructions. 



Stuffed Eggplants 


Stuff ed Eggplants 



2.5 oz brown rice, 2 chicken 

breast fi llets (3.5 oz each), 1 large 

eggplant, 1 onion, 1 garlic clove, 

3.5 oz canned tomato cubes, 1 red 

bell pepper, 1 chili pepper, 8 oz 

vegetable broth, 2 Tbsp pine nuts, 

1 lemon, 1 Tbsp olive oil, salt, 

pepper, oregano, parsley, 2.5 oz 

brown rice 

Preparation: 

Halve eggplant lengthwise and 

scoop out pulp. Cube eggplant 

pulp and sprinkle with lemon 

juice. Chop onions, garlic, chili 

pepper and parsley fi nely and 

cube bell pepper. Heat oil in pan 

and lightly sauté onion-garlicchili-parsley 

mixture. Add tomatoes, 

eggplant and bell pepper 

cubes and season with salt, pepper 

and oregano. Cover and cook 

for 5 minutes. Cube chicken 

breast and add to vegetables. 

Pour in half of the vegetable 

broth and bring to a quick boil. 

Fill eggplant halves with mixture. 

25

26 

Chicken and 

Vegetable Stir-Fry 

Roast pine nuts briefl y and sprinkle 

over stuff ed eggplant. Place 

eggplant in slightly greased casserole 

dish. Add remaining broth 

and bake at 390° for 15-20 minutes. 

Serve with brown rice, cooked 

per instructions. 



Chili con Carne 


6 oz lean ground meat (beef), 

2 tsp olive oil, 1 onion, 1 small 

chili pepper, 1 garlic clove, 

1 green bell pepper, 14 oz canned 

peeled tomatoes, 2 Tbsp tomato 

paste, 6 oz canned corn,6 oz 

canned kidney beans, 4 oz vegetable 

broth, salt, paprika, chili 

powder, ½ whole wheat baguette 

or 2 whole wheat rolls 

Preparation: 

Heat oil in pan and fry ground 

meat for about 10 minutes until it 

becomes crumbly brown. Season 

with salt and paprika and put it in 

a big pot. Slice onion and cut bell 

pepper into pieces. Finely chop 

chili and garlic. Lightly braise 

everything in frying fat and add 

tomatoes, tomato paste and broth 

to meat. Cover and cook for 

15 minutes on low heat. Wash 

beans and add with corn to the 

pot. Continue cooking for several 

minutes on medium heat. Season 

with salt, paprika and chili powder. 

Serve with whole wheat 

baguette or whole wheat rolls. 



Chicken and Vegetable 

Stir-Fry 


9 oz chicken breast, 2 tsp canola 

oil, 1 leek stalk, 7 oz mushrooms, 

1 red and 1 yellow bell pepper, 

8 oz vegetable broth, 2 Tbsp sour 

cream, salt, pepper, paprika, 

marjoram, 2.5 oz whole grain pasta 

Preparation: 

Chop meat. Halve leek and slice 

in 1 inch pieces. Cut bell peppers in 

pieces and halve mushrooms. Heat 

oil in pan and sear chicken meat. 

Season meat, take out of pan and 

keep warm. Stir-fry bell peppers, 

leek and mushrooms in frying 

Sweet N’ Sour 

Cod 

fat and add vegetable broth. 

Season with marjoram and cook 

for about 15 minutes. Add meat 

(incl. stock) to vegetables and 

cook for another 5 minutes. At 

the end, mix in sour cream and 

season with salt, pepper, paprika 

and marjoram. Serve with whole 

grain pasta, cooked al dente. 



Sweet N’ Sour Cod 


4 Tbsp soy sauce, ½ tsp fennel 

seeds, 1 lemon, 14 oz cod (fresh 

or frozen), 7 oz oyster mushrooms, 

1 leek stalk, 2 carrots, 

3.5 oz vegetable juice, 2 Tbsp 

sweet chili sauce, 1 tsp sesame 

seeds, salt and chives, 2.5 oz 

brown rice 

Preparation: 

Mix soy sauce, fennel seeds and 

lemon juice and sprinkle over fi sh 

fi llet. Slice mushrooms, leek and 

carrots. Bring vegetable juice and 

chili sauce to a boil, then add 

mushrooms and vegetables and 

after that fi sh and marinade. 

Cheese Salad 

with Grapes 

and Nuts 

Season with some salt, cover and 

cook for about 8 minutes. Serve 

fi sh on a bed of vegetables and 

sprinkle with sesame seeds and 

chives. Serve with brown rice, 

cooked per instructions. 



Cheese Salad with Grapes 

and Nuts 


2 Tbsp balsamic vinegar, 2 Tbsp 

apple juice, 2 tsp walnut oil, 

1 bunch chives, salt, pepper, 

½ onion, 3.5 oz cheddar cheese, 

3 oz grapes, 10 walnut halves, 

2 slices rye bread 

Preparation: 

Mix together vinegar, juice, oil, 

some water, chopped chives, salt 

and pepper. Dice onion and slice 

cheese. Cut grapes in half, deseed 

them and chop nuts fi nely. Mix 

everything together and pour the 

salad dressing on top. Serve with 

rye bread. 



27

Salmon with Curried Kale 


14 oz kale, 4 Tbsp light cream, 

10.5 oz salmon fi llet (without skin), 

2 tsp canola oil, dill, 1 sliced lemon, 

2 oz skim milk, curry, nutmeg, 

salt and pepper, 4 baby potatoes 

Preparation: 

Wash kale and cut in strips. 

Blanch it in boiling salt water until 

kale is tender. Bring cream and 

milk to a boil. Boil down to half 

the liquid, then add kale and season 

with curry, nutmeg, salt and 

pepper. Heat oil and fry salmon 

fi llet on each side for about 2-3 

minutes on medium heat. Season 

with salt, pepper and sprinkle with 

dill. Serve with lemon slices on 

top and baby potatoes on the side. 



Salmon Steak with 

Vegetables 


2 oz bacon, 2 zucchini, 2 carrots, 

2 salmon steaks (5 oz each), 

lemon juice, salt, pepper, 2 slices 

whole wheat toast 

28 

Salmon with 

Curried Kale 

Preparation: 

Fry bacon in skillet. Cut zucchini 

and carrots in small pieces. Take 

bacon out of skillet and steam 

vegetables in bacon fat. Season 

salmon steaks and sprinkle them 

with lemon juice. Put steaks on 

parchment paper and top them 

with vegetables. Lift edges of the 

parchment paper and roll them 

in so that it forms a package. 

Put salmon package on a baking 

sheet and bake at 350-390° F 

for about 20 minutes. Serve with 

whole wheat toast. 


470 kcal and 1.5 carb units 

Mozzarella with Tomato 

and Spinach 


4.5 oz mozzarella, 2 tomatoes, 

3 tsp olive oil, 7 oz baby spinach, 

1 Tbsp pine nuts, 1 oz grated 

parmesan, salt, pepper, balsamic 

vinegar, mustard, 2 slices whole 

wheat bread 

Preparation: 

Slice mozzarella and tomatoes 

and lay them out on a plate. 

Mozzarella 

with Tomato 

and Spinach 

Season with salt and pepper and 

sprinkle with balsamic vinegar 

and 2 tsp oil. Wash spinach and 

prepare dressing from vinegar, 

some water, 1 tsp oil, 1 tsp mustard 

and spices. Pour the dressing 

over the salad and sprinkle it with 

pine nuts and parmesan. Serve 

with whole wheat bread. 



Pasta-Spinach-Casserole 


4 oz whole grain pasta, 3.5 oz 

mushrooms, 1 onion, 2 tsp canola 

oil, 14 oz spinach (fresh or frozen), 

2 Tbsp light cream, 2 tomatoes, 

2 Tbsp light sour cream, 1 egg, 

3.5 oz skim milk, 4 Tbsp grated 

cheese (cheddar), salt, pepper, 

nutmeg 

Preparation: 

Cook pasta for about 8 minutes. 

Slice mushrooms and dice tomatoes 

and onions. Heat oil and 

sauté onions and add spinach. 

Season with salt, pepper and nutmeg 

and pour in cream. Mix sour 

cream with egg and milk and 

Pasta- 

Spinach-Casserole 

season well. Grease a casserole 

dish with oil and add pasta with 

mushrooms, tomatoes and spinach. 

Pour the sauce on top and 

sprinkle with cheese. 

Cover the dish with aluminum 

foil and bake at 375° F for about 

50 minutes. 



Stuff ed Bell Peppers with 

Mushrooms and Feta 


4 bell peppers, 1 onion, 8.5 oz 

mushrooms, 2 tsp olive oil, 

7 oz feta, salt, pepper, soy sauce, 

2 slices of whole wheat toast 

Preparation: 

Cut bell peppers in half, remove 

caps and seeds. Blanch them in 

boiling water for about 5 minutes. 

Dice onions and halve mushrooms. 

Heat oil in pan and sauté 

onions. Add mushrooms and sauté 

for about 5 minutes. Dice feta 

and mix it with mushrooms. Season 

with salt, pepper and soy 

sauce. Fill bell peppers with sautéed 

vegetables and bake in the 

29

Turkey Strips 

Chinese-Style 

oven for about 20 minutes at 350° 

F. Serve with whole wheat toast. 



Turkey Strips Chinese-Style 


10.5 oz turkey breast, 2 Tbsp soy 

sauce, 1 Tbsp sherry or white 

wine (alternatively ½ Tbsp white 

wine vinegar), 2 carrots, 2 red 

bell peppers, 2 pineapple slices 

and juice, 3.5 oz bean sprouts, 

2 tsp canola oil, salt, pepper, 

sambal oelek (chili sauce), 

2.5 oz brown rice 

Preparation: 

Cut turkey breast in thin strips 

and pour soy sauce and sherry 

over it. Marinate for about 1 hour 

while turning it once or twice. 

Cut carrots in fi ne strips, bell 

peppers and pineapples in bitesize 

pieces. Wash bean sprouts 

with cold water. Heat oil in pan 

or wok and sear the turkey. Take 

out the meat and add bell peppers 

and carrots to the frying fat. 

Sauté them and add little water 

to steam the vegetables for about 

30 

10 minutes. Add bean sprouts, 

pineapples, turkey and the remaining 

marinade and cook for 

another 5 minutes. Season with 

soy sauce, some pineapple juice, 

salt, pepper and sambal oelek. 

Serve with brown rice, cooked per 

instructions. 



Flounder in Mustard Sauce 

with Salad 


10.5 oz fl ounder fi llets, lemon 

juice, 1 Tbsp low fat cream 

cheese, 2 tsp butter (unsalted), 

2 oz white wine, 3.5 oz chicken 

broth, 1.5 oz cream, capers, 

mustard, dill, ½ head of lettuce 

(e.g. green leaf lettuce), 1 tsp 

walnut oil, balsamic vinegar, 

3.5 oz bulgur 

Preparation: 

Wash fl ounder fi llets and season 

with lemon juice, salt and pepper. 

Spread cream cheese onto the 

fi llets, roll them together and 

pin them with toothpicks. Melt 

butter with wine, chicken broth, 

Flounder in 

Mustard Sauce 

with Salad 

cream and capers in a pan and 

add the ‘fi sh rolls’. Cook them 

with closed lid and low heat for 

about 10 minutes. Take the fi sh 

out of the pan and keep warm. 

Mix mustard in the sauce and 

season with salt, pepper and 

dill. Wash lettuce and prepare 

dressing from water, oil, vinegar 

and herbs if desired. Serve with 

bulgur, cooked per instructions. 



Tofu-Pasta with Beans 


2.5 oz whole grain pasta, 12 oz 

green beans (fresh), 1 onion, 

7 oz cherry tomatoes, 7 oz fi rm 

tofu, 2 tsp olive oil, 1.5 oz grated 

parmesan, salt, pepper, basil and 

parsley to taste 

Preparation: 

Boil beans in slightly salted water 

and strain them. Chop onions, 

halve tomatoes and dice tofu. 

Heat oil in pan and sauté onions. 

Add tofu, beans and tomatoes 

and season with salt, pepper and 

basil. Sprinkle with chopped 

Tofu-Pasta with Beans 

parsley and grated parmesan. 

Cook pasta al dente per instructions 

and serve with beans. 

One serving contains about 420 

kcal and 3 carb units 

Editorial 

Almased USA, Inc. 

2861 34th Street South 

St. Petersburg, FL 33711 

For more information call 

toll-free 

1-877-ALMASED 

(1-877-256-2733) or visit 

www.almased.com 

31

Almased – der 

Stoff wechsel-Aktivierer 

aus Ihrer Apotheke. 

Do you have more questions 

about Almased®? Find the 

answers on our website: 

www.almased.com

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