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How The Man Diet Works

WHAT IS THE MAN DIET?

Are you a busy corporate executive businessman? A father who is always on-the-run? Perhaps you’re a newly divorced gentleman, and you’re currently making the transition from married to bachelor life. Or you might even classify yourself as a combination of two or more of the above.

Either way, The Man Diet is specifically tailored to help YOU lose weight.

IT IS EASY. IT IS EFFECTIVE. AND IT WORKS.

Powered By Juice Plus+ Products

Powered By Juice Plus+ Products

The Man Diet is powered by Juice Plus+, a weight loss plan that’s unlike any other. You won’t be forced to count points. You also won’t be restricted to eating diet meals from a set menu only.

Joining the Juice Plus+ platform means you’ll be making smarter nutrition choices, including eating more non-GMO whole foods that are rich in antioxidants and plant phytonutrients. And thanks to the Juice Plus+ line of proprietary fruit and vegetable nutrition based shakes, bars, capsules and chewables, doing so will be easier than you think!

LEARN MORE ABOUT JUICE PLUS+

Leveraging The Transform30 Program

Leveraging The Transform30 Program

The Man Diet also works as an easy and effective weight loss program for men because it leverages the Transform30 Program. By taking the Transform30 Challenge, you will be committing to making positive lifestyle changes for a minimum of 30 days.

Don’t fret. This challenge is anything but challenging! Simply drink more water while avoiding dairy and gluten, squeeze in between 30-60 minutes of moderate exercise at minimum 4 days per week, and schedule 8 hours of shuteye time every night and you’re on your way to successful weight loss.

LEARN MORE ABOUT TRANSFORM30

DINING OUT?

HAVE A BUSINESS LUNCH, NO PROBLEM!

ONLY ON THE MAN DIET.

Restaurants today are very capable of pleasing everyone’s palette.
Go for the menu items that are gluten-free, rich in protein or prominently feature vegetable ingredients.

HOW IT WORKS: A TYPICAL DAY ON THE MAN DIET.

4 EASY STEPS. THAT’S ALL IT TAKES EACH DAY.

Discover the secret behind the science that’s helped guys like you from all over the world successfully lose weight.

When you join The Man Diet, you will be making positive lifestyle changes as part of the Transform30 program. You will be consuming more fruits and vegetables plus antioxidant-rich whole foods based on nutrition facts. And you will be enhancing your new healthy eating habits with the added nutrients found in Juice Plus+ whole food based nutrition products.

Keep reading to find out how Juice Plus+ products fit into an average day of someone on The Man Diet.

DISCOVER THE MAN DIET, POWERED BY JUICE PLUS+

STEP 1: MORNING

Start your day with a major energy boost by taking 2 Juice Plus+ Orchard Blended Fruit Juice Powder Capsules, 2 Garden Blended Vegetable Juice Powder Capsules, and 2 Vineyard Blended Grape & Berry Juice Powder Capsules with an 8-ounce glass of water.

STEP 2: BREAKFAST

They say breakfast is the most important meal, but with your busy schedule as a man constantly “on-the-go,” I bet you often skip this meal. The solution? Juice Plus+ Complete shakes! 1 scoop of this soy and veggie protein drink mix goes a long way in filling you up with the nutrients you need to take on your day.

STEP 3: LUNCH

Here’s a tip. Always keep the following handy at your office or place of employment: a shaker, a pouch (or 2!) of Juice Plus+ Complete protein drink mix, along with your choice of fresh fruits and liquid ingredients… anything you want! Presto. Filling meal in no time flat while you’re at work.

STEP 4: DINNER

You’ve had a long day, but you’ve resisted all food temptations. Congrats! Reward yourself with a healthy meal for supper. Because the beauty of The Man Diet? You can eat practically anything you want, so long as your meal contains no dairy, gluten, chemicals or processed foods.

JOIN THE MAN DIET REVOLUTION.

WHY IT WORKS: THE MAN DIET DOES MORE THAN JUST HELP MEN LOSE WEIGHT.

A DIET BACKED BY THE MOST CLINICALLY RESEARCHED BRAND-NAME NUTRITIONAL PRODUCT IN THE WORLD.

Still not sure if The Man Diet is right for you? I’m here to tell you why this weight loss plan works in helping men like myself lose weight, but why it also can help improve your overall health!

The Man Diet is powered by Juice Plus+, the next best thing to fruits and vegetables. And if you had the chance to read our nutrition facts page, you’ll know that fruit and vegetable nutrition provides the best fuel for our bodies. But don’t just take my word for it. There have been more than 30 Juice Plus+ research studies conducted in leading hospitals and universities around the world. I recommend visiting our clinical research page, where you can read some of these published articles on Juice Plus+ that were featured in peer-reviewed scientific journals. You’ll also be able to watch expert review videos, made by leading health professionals as they explain first-hand why they would recommend Juice Plus+.

Keep reading to find out why The Man Diet helps support heart health, a healthier immune system, and much more.

REVIEW CLINICAL RESEARCH & EXPERT REVIEWS

HEALTHY GUMS

The Man Diet supports dental health by helping to improve gum health and diminish bleeding.

HEART HEALTH

Studies have shown men on Juice Plus+ were better able to maintain the normal, healthy elasticity of arteries, and exhibited positive effects on other measures of vascular health.

IMMUNE SYSTEM

From athletic men to seniors, individuals from all demographics have reported noticeable improvements to immune system functions while on Juice Plus+.

The Man Diet Health Benefits
The Man Diet Health Benefits
The Man Diet Health Benefits

Oxidative Stress

The Man Diet is based on fruit and vegetable nutrition, which delivers antioxidants into the bloodstream to fight oxidative stress, helping to protect healthy DNA.

HEALTHY SKIN

FACT: Better Nutrition = Healthier Skin. The Man Diet helps improve skin hydration, skin thickness, and circulation in skin capillaries.

SYSTEMIC INFLAMMATION

With chronic systemic inflammation, you’re at risk for developing chronic health conditions. Juice Plus+ helps ease chronic disease.

SHOPPING FOR GROCERIES ON

THE MAN DIET.

WHAT TO BUY TO PREPARE POWER MEALS & SHAKES.

THE ULTIMATE GUIDE TO STOCKING YOUR KITCHEN WITH HEALTHY COOKING INGREDIENTS.

The beauty of The Man Diet? You can successfully lose weight without sacrificing on taste! The sky is the limit when it comes to what you can consume as part of your power meals and shakes.

It all comes down to cooking your dishes and blending your smoothies with the right, healthy ingredients. Opt for natural, non-GMO whole foods that are rich in antioxidants. Avoid gluten, dairy, and processed food products laden with artificial preservatives, colours or chemicals.

Keep reading to find out what essential ingredients must be on hand in the kitchen of every guy on The Man Diet.

THE POWER MEAL.

A) START WITH YOUR FOUNDATION INGREDIENTS:

Sea Salt

Sea Salt

Black Pepper

Black Pepper

Dijon Mustard

Dijon Mustard

Balsamic Vinegar

Balsamic Vinegar

B) NEVER BE WITHOUT THESE MUST-HAVE VEGETABLES:

Garlic Cloves

Garlic Cloves

Onions

Onions

Tomatoes

Tomatoes

Celery

Celery

C) ENHANCE FOOD FLAVOURS WITH POWERHOUSE FRUITS:

Lemons

Lemons

Limes

Limes

D) ADD SOME KICK WITH BASIC SPICES:

Turmeric Powder

Turmeric Powder

Cumin

Cumin

Curry Powder

Curry Powder

E) COOK HEALTHIER WITH LIGHT ORGANIC OIL SPRAYS:

Olive Oil Spray

Olive Oil Spray

Coconut Oil Spray

Coconut Oil Spray

THE POWER SHAKE.

A) PICK YOUR JUICE PLUS+ COMPLETE SHAKE FLAVOUR:

Juice Plus+ Complete Dutch Chocolate Whole Food Based Nutrition Drink Mix

Dutch Chocolate

Juice Plus+ Complete French Vanilla Whole Food Based Nutrition Drink Mix

French Vanilla

B) SELECT YOUR LIQUID BASE:

Water or Ice Cubes

Water / Ice Cubes

Coconut Water / Milk

Coconut Water / Milk

Organic Unflavoured Nut Milk

Organic, Unflavoured Nut Milk

(e.g. Almond Milk)

Organic Unflavoured Legume Milk

Organic, Unflavoured Legume Milk

(e.g. Soy Milk)

C) MIX IN YOUR FAVE FARM FRESH FRUITS:

Bananas

Bananas

Berries

Berries

Apples

Apples

Oranges

Oranges

D) OR GO VEGGIE TO FUEL YOUR BODY:

Raw Spinach

RAW SPINACH

Spring Mix

SPRING MIX

Kale

KALE

Carrots

CARROTS

E) DON’T FORGET TO DELIGHT YOUR TASTE BUDS!

Peanut Butter

PEANUT BUTTER

(No Preservatives / Additives)

Sunflower Butter

SUNFLOWER BUTTER

Almond Butter

ALMOND BUTTER / EXTRACT

Honey

HONEY

SAMPLE RECIPES

FOR COOKING POWER MEALS WHILE ON THE MAN DIET.

HUMMUS RECIPE

INGREDIENTS

  • 1 can chick peas, drained and washed
  • 1 large fresh lemon
  • ¼ cup tahini (or 2 tablespoons freshly ground sesame seeds)
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • ½ teaspoon garlic
  • ¼ cup water (or more to desired consistency)
  • Handful of fresh parsley and/or cilantro (optional)

INSTRUCTIONS

In a food processor, mix the tahini and the juice of one lemon until blended and fluffy. Add in the cumin, garlic, salt, and herbs. Mix until blended. Add half the chick peas and blend until smooth. Add the remaining chick peas and water to desired smooth consistency (water makes creamier hummus than oils). Add a pinch of cayenne pepper or a splash of hot sauce if you want a little kick!

GUACAMOLE RECIPE

INGREDIENTS

  • 6 ripe avocados
  • Freshly squeezed lime juice (from 3 limes)
  • 1 tomato, chopped
  • 1 garlic clove, finely chopped
  • 1 serrano/jalapeno chili pepper, seeded and chopped
  • 1 large handful (about ½ cup) fresh cilantro, chopped
  • Sea salt (to taste)
  • Freshly ground black pepper (to taste)

INSTRUCTIONS

Mix all ingredients together with a fork.

RAW APPLE SAUCE RECIPE

INGREDIENTS

  • 3 apples, peeled, cored and sliced
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon

INSTRUCTIONS

Place all ingredients in a food processor and blend for 2-3 minutes, stopping as necessary to scrape sauce down the sides.

QUICK RAW VEGAN COCONUT YOGURT

SERVINGS

Yields approximately 3 cups.

INGREDIENTS

  • ¾ to 1 cup raw young Thai coconut water
  • 16 ounces (453 grams) raw young Thai coconut meat
  • 2 capsules probiotic powder (or ½ cup of pre-made yoghurt containing probiotic bacteria)

INSTRUCTIONS

Blend the coconut water and coconut meat until smooth. Add the probiotic powder (simply open the capsules and dump the contents into the blender), or half cup of pre-made yoghurt and blend briefly. Pour into a bowl (or jar) big enough to allow a bit of room to expand. Gently place a lid on top and set your coconut yogurt to culture on your counter for 8-16 hours. The longer it cultures, the more “yogurt-y” it becomes in taste. When you’re ready to eat it, feel free to sweeten it and/or add extracts like vanilla, fresh fruit, etc.

SPRING MIX SALAD RECIPE

INGREDIENTS

  • Bowl of spring mix
  • Diced cucumbers
  • Mixed peppers
  • Cherry tomatoes
  • Mango, diced
  • Avocado, diced
  • Fresh lemon juice (optional)
  • Sea salt (optional)
  • Pepper (optional)

INSTRUCTIONS

Mix vegetable ingredients in a bowl. Add lemon juice, sea salt and pepper for flavour if needed.

RAW GREEN SALSA SALAD RECIPE

INGREDIENTS

  • 1 diced English cucumber
  • 1 diced avocado
  • ½ red onion, diced
  • 1 fennel bulb, diced
  • ½ cup of organic corn
  • Fresh lemon juice
  • 2 tablespoons of honey
  • Dash of salt
  • Fennel bulb (a.k.a. anise) and onion, diced in a
    food processor

INSTRUCTIONS

In a mixing bowl, combine all ingredients.

RAW GREEN SALSA SALAD RECIPE

INGREDIENTS

  • 2 cups fresh green beans, cut into bite-size pieces
  • 2 cups cherry or grape tomatoes
  • 1½ cups cooked chickpeas (or one 15 ounce BPA-free can)
  • ¾ cup avocado chive dressing
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 large avocado, chopped
  • 2 tablespoons chives, chopped

INSTRUCTIONS

Toss all ingredients together.

BLACK BEAN SALAD RECIPE

INGREDIENTS

  • 1 (15-ounce) can of black beans, thoroughly rinsed,
    and drained (or 1½ cup of freshly cooked black
    beans)
  • 1½ cups frozen corn, defrosted (or fresh corn, parboiled,
    drained and cooled)
  • ½ cup green onions or shallots, chopped
  • 2 fresh jalapeño peppers, seeded and minced (or 1 whole pickled jalapeño pepper, minced but not seeded)
  • 3 fresh plum tomatoes, seeded and chopped
  • 1 avocado, peeled, seeded, and cut into chunks
  • ½ cup fresh cilantro, chopped
  • ¼ cup fresh basil, chopped
  • 2 tablespoons lime juice (from 1 lime)
  • ½ to 1 teaspoons of agave or maple syrup (to taste)
  • Salt and pepper (to taste)

INSTRUCTIONS

In a large bowl, combine the beans, corn, onions, jalapeno chile peppers, tomatoes, avocado, cilantro, basil, lime juice. Add syrup and salt and pepper to taste. The sugar from syrup will help balance the acidity from the tomatoes and lime juice. Chill before serving.

APPLE, ARUGULA AND WALNUT SALAD RECIPE

INGREDIENTS

  • 1 large shallot, peeled and sliced
  • Salt
  • 1 tart green apple, thinly sliced
  • Baby arugula leaves (enough for a salad for 4)
  • ¼ cup toasted walnuts, roughly chopped
  • Lemon juice
  • Salt and pepper

INSTRUCTIONS

Heat non-stick or green pan to low heat. Lightly sauté the shallot slices until translucent – add water to keep from burning if needed. Remove from pan. Cool shallot and toss together in a serving bowl with sliced green apple, arugula, walnuts. Dress with lemon juice, salt and pepper to taste.

MEXICAN GREEN BEAN SALAD RECIPE

INGREDIENTS

  • 1 pound fresh green beans, strings removed, ends
    snapped off, cut in half into about 1½ inch length
    pieces
  • ¼ cup onion, finely chopped
  • 2 tablespoons lime juice or white vinegar
  • ½ teaspoon sea salt
  • ½ teaspoon dried oregano (Mexican oregano if you can get it)
  • ¾ cup packed, chopped cilantro
  • 1/3 cup canned, pickled jalapeño chili peppers, sliced
  • 1/3 cup chopped red onion
  • ½ avocado, sliced or cut into inch long pieces
  • 1 medium tomato, cut into 8 wedges (or a cup of halved cherry tomatoes)

INSTRUCTIONS

Bring a large saucepan of salted water to a boil. Add the beans and simmer until just tender, about 2 minutes. Drain the beans and run cold water over them to cool them quickly. Drain completely. Place beans in a large bowl. Gently mix in the lime juice or vinegar, ¼ cup onion, sliced pickled jalapeños, sea salt, oregano and cilantro. Let sit for half an hour. When ready to serve, gently mix in the chopped red onion. Serve the avocado slices and tomato wedges on the side or mixed into the salad.

GREEK BLACK EYED PEA SALAD RECIPE

INGREDIENTS

  • 2 cups dry black-eyed peas
  • Sea salt
  • 1 jar of sun-dried tomatoes, about 8 ounces
  • 1 cup black or green olives without any preservatives
  • 1 green onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 large bunch of spinach (about 1 pound), washed and chopped
  • Zest and juice of a lemon

INSTRUCTIONS

Bring a medium pot of water to a boil. Add enough salt to make the water taste like the sea. Turn the heat down to low and add the black-eyed peas. Let them cook slowly, uncovered, until they are done, anywhere from 30 minutes to an hour, depending on how old the peas are. Don’t let the water simmer. Add the spinach to a large bowl. Add all the other ingredients except the lemon juice and mix well. When the black-eyed peas are done, pour them into a colander and spray them with cold water to stop the cooking. Pick through and discard any loose skins or mashed peas; you’ll find a few, but hopefully not many. Add the black-eyed peas to the salad, mix well and serve. Squirt some lemon juice over each serving before you take them to the table.

BLACK BEAN TACOS RECIPE

INGREDIENTS

  • Olive oil or coconut oil cooking spray
  • 2 cloves garlic
  • 2½ cups canned black beans, rinsed and drained
  • ¼ cup rolled oats
  • ¼ cup organic cornmeal
  • 1 tablespoon chili powder
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper, divided
  • 8 small rice tortillas or large lettuce leaves
  • 1 cup organic corn, thawed if frozen
  • 1 medium red bell pepper, chopped
  • 1 small green chili, diced
  • 2 scallions, chopped
  • Juice of 2 limes
  • ¼ cup fresh cilantro, chopped

INSTRUCTIONS

Heat oven to 400°. Coat a baking sheet with cooking spray. In a food processor, chop garlic. Add beans, oats, cornmeal, chili powder, ¾ tsp. salt and ¾ tsp. black pepper; process, stopping once or twice to scrape down sides, until mixture is combined, 1 minute. Crumble bean mixture with hands, sprinkle on prepared sheet, and coat with cooking spray. Bake until firm and crisp on bottom, 10 to 15 minutes. Use a spoon to break up pieces, coat with cooking spray, and bake until crisp all over, 10 to 15 minutes. Stack tortillas and wrap in foil; warm in oven 5 minutes. In a bowl, combine corn, bell pepper, chili, scallions and remaining ¼ teaspoon salt and ¼ teaspoon black pepper; sprinkle with lime juice. Divide bean crumble among tortillas; top with corn salsa and cilantro.

TIP

Substitute tortilla with lettuce leaves to make lettuce wraps!

SUPER-EASY CAULIFLOWER SOUP RECIPE

INGREDIENTS

  • 1 cauliflower head
  • Vegetable broth
  • ½ cup raw cashews
  • Sea salt to taste

INSTRUCTIONS

Bring vegetable broth to a boil and add one head cauliflower cut up in chunks. Simmer until cauliflower is soft adding ½ cup raw cashews for last 5 minutes. Blend in a blender. This soup is so easy and the texture is velvety… a real comfort food! If you have a Vitamix, you can put cauliflower chunks, cashews, sea salt and boiling water in and blend for an even faster preparation.

CURRIED LENTILS RECIPE

INGREDIENTS

  • 1 yellow onion, chopped
  • Olive oil spray
  • Curry powder or paste
  • ½ teaspoon turmeric
  • 1 teaspoon cumin
  • ½ cup red dry lentils
  • 1 tomato chopped
  • 1 small sweet potato, finely chopped
  • Handful of baby spinach

INSTRUCTIONS

Sauté chopped onions in a little olive oil for 2 minutes. Add a heaping tablespoon of curry powder or paste and sauté another 2 minutes, along with ½ teaspoon of turmeric and 1 teaspoon of cumin. Add about ½ cup of red dry lentils and about 2 cups of either water or stock, and a chopped tomato and a very finely chopped sweet potato. Simmer about 20 minutes or until soft. Add more water or stock if necessary. Add a large handful of baby spinach at the last minute. Serve with warmed Ezekiel wraps, leftover brown rice, or sometimes I add ½ cup of quinoa along with the lentils to make a complete protein and just add more liquid.

TIP

Add a strip of Kombu or kelp during the cooking to add extra minerals. Remove before serving.

GRILLED VEGGIES RECIPE

INGREDIENTS

  • 1 red bell pepper, seeded and halved
  • 1 yellow squash (about 1 pound total), sliced length wise into ½-inch-thick rectangles
  • 1 zucchini, sliced lengthwise into ½-inch-thick rectangles
  • 1 Japanese eggplant (12 ounces total), sliced lengthwise into ½-inch-thick rectangles
  • 6 shitake mushrooms or any other mushrooms
  • 1 bunch asparagus, trimmed
  • 3 green onions, roots cut off
  • Either fingerling or other potatoes cut into small
    pieces (half the volume of other veggies in mix)
  • Sea salt and freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 teaspoon fresh Italian parsley leaves, chopped
  • 1 teaspoon fresh basil leaves, chopped
  • ½ teaspoon fresh oregano leaves, finely chopped
  • Olive oil / coconut oil cooking spray

INSTRUCTIONS

Preheat oven to 450º or prepare the barbecue (medium-high heat). Spray oil on veggies lightly. Sprinkle the vegetables with salt and pepper and all herbs and toss. Working in batches, grill or bake the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they’ve been placed on the hot grill. Serve the vegetables, warm or at room temperature.

TIP

This is a fast and tasty meal, and you don’t need all the veggies to make it work.

SCRAMBLED TOFU RECIPE

INGREDIENTS

  • 1 tablespoon olive oil
  • ½ cup red cabbage
  • ½ medium zucchini, sliced
  • 2 green onions, minced
  • 1 pound firm tofu, drained and crumbled
  • 1 teaspoon turmeric
  • ¼ teaspoon cayenne, or to taste
  • Sea salt to taste
  • ¼ cup fresh parsley, minced

INSTRUCTIONS

Sauté cabbage, zucchini, and onions in non-stick skillet in low heat until they begin to soften. Use water to keep from burning and avoid oil. Drain tofu well, pressing out excess water. Crumble tofu into skillet and add seasonings, stirring to mix well. Heat thoroughly and add fresh parsley just before serving.

GRILLED PORTOBELLO MUSHROOMS WITH TOMATOES RECIPE

INGREDIENTS

  • Olive oil / coconut oil cooking spray
  • 4 large portobello mushrooms (about 5 inches in diameter), stemmed
  • Sea salt and freshly ground black pepper
  • 2 cloves garlic, minced
  • 3 small to medium-sized vine-ripened tomatoes, cut into ½-inch pieces
  • ¼ cup fresh basil leaves, chopped

INSTRUCTIONS

Prepare the barbecue (medium-high heat). Lightly spray mushrooms to prevent from sticking. Sprinkle the mushrooms with salt and pepper. Grill until the mushrooms are heated through and tender, about 5 minutes per side. Add chopped garlic to the tomatoes, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper. Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms and serve.

LETTUCE WRAPS RECIPE

INGREDIENTS

  • 1 package of soft organic tofu
  • 2-inch piece ginger, peeled and finely grated
  • 2 scallions, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon red pepper flakes
  • ¼ cup hoisin sauce
  • ¼ cup chopped peanuts
  • Salt and freshly ground black pepper
  • 1 head Boston lettuce, leaves separated, cleaned and dried

INSTRUCTIONS

In a skillet over medium-high heat, saute tofu until brown. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin, and cook for 1 minute. Remove from the heat and stir in the peanuts. Season with salt and pepper and serve warm wrapped in lettuce cups.

3 BEAN CHILI RECIPE

INGREDIENTS

  • 1 cup onion, chopped
  • ½ cup green bell pepper, chopped
  • 2 teaspoons bottled minced garlic
  • ¾ cup water
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ¼ teaspoon black pepper
  • 1 can garbanzo beans, rinsed and drained
  • 1 can red kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can organic vegetable broth
  • 1 can no-salt-added diced tomatoes, undrained
  • ¼ cup fresh cilantro, chopped

INSTRUCTIONS

Heat 2 tablespoons of water in a large saucepan over medium heat. Add onion, bell pepper, and garlic to pan; sauté 3 minutes. Stir in ¾ cup water and next 9 ingredients (through diced tomatoes); bring to a boil. Reduce heat, and simmer 8 minutes. Stir in cornmeal; cook 2 minutes. Remove from heat; stir in cilantro. Serve with guacamole.