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Posted September 2016

I'm always on the hunt for healthy diet recipes and weight loss suggestions. A couple of my patients came in recently and I could not recognize them because they had lost so much weight- between 50 and 60 pounds each. The diet plan followed by one can be found at, and the other was Both websites look great. My patients said they loved their diets: they were easy, filling and enjoyable. The Engine #2 diet is actually designed by a firefighter in Austin, Texas- hence the Engine #2. Healthy vegetarian Tex-Mex recipes are hard to come by and they have a bunch. Below is one they have posted on their website for free. However, if interested, I would encourage you to buy their cookbooks; and if really serious, attend their workshops (some held in Dallas). The Trim Healthy Mama diet also looks really good. If you will commit and stick to a plan, you can lose weight. These both look like plans that would not be too painful to follow.

Jane’s Jammin Burritos 

• Prep Time 15 minutes 
• Cook Tim e 20 minutes
• Serves 6 

1 large onion
2 cloves garlic
2 zucchini, chopped
2 yellow squash, chopped
1 red bell pepper, chopped
3 cups shredded Napa cabbage
2 cans fat-free vegetarian refried beans
2 cans black beans, drained and rinsed
1 cup cooked brown rice
2 teaspoons cumin
1/8 teaspoon cayenne pepper
6 large Ezekiel sprouted grain wraps
Salsa and guacamole, to taste

Sauté onion and garlic in large skillet with a little water or low sodium vegetable broth on high heat for 3 minutes. Add zucchini, yellow squash, red pepper, and cabbage to the skillet. Cook for 4 to 5 minutes, until vegetables are al dente (soft but firm) and cabbage is wilting. Add the black beans, refried beans, and rice to the skillet. Stir ingredients together on low temperature until it is thick and mortar-like. Season with cumin and cayenne. Slap a large spoonful of veggie mortar onto the center of the Ezekiel wrap and spread it from top to bottom along the center line. Fold the sides over using a bit of the veggie mortar as adhesive for the top flap. Rest the burritos next to each other and place them seam-side down on a parchment lined baking sheet. Bake for 20 minutes or until the wraps are crisp. Serve with salsa and guacamole on top.