Diet types

The Atkins’ Diet
First invented by doctor atkins in the sixities, the popular atkins diet is still widely used today. Popular with many famous celebrities, it enables fat reduction but still allows you to eat many of the foods you love, for example beef and eggs.
Unlike other diets, with the atkins diet it is considered good to eat fat and protein, it is carbohydrates that need to be avoided. Because of this, it is known as a low carbohydrate, high protein, weight loss program.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, including cereals and pasta made from white flour.
With this diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Breast Of Chicken with Scallions and Fresh Limes Recipe

	Category	Chicken Recipes
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Ingredients And Procedures

Salt Lemon juice 8 Boneless chick breasts

1 tb Coriander; whole

1 tb Cumin; whole

4 oz Ginger; grated

1 tb Garlic; crushed

1 ts Cayenne pepper

1 qt Unflavored yogurt

2 sm Bunches radishes; julienned

16 Scallions; washed, trimmed,

-and cut in half into -3-inch lengths 4 Limes; quartered

Sprinkle a small amount of salt and lemon juice over chicken and allow to stand at room temperature for 30 minutes. In a preheated 350 degree oven, toast coriander and cumin on a baking sheet for 5 minutes. Allow spices to cool and crush in a blender or with the bottom of a heavy pot. Combine coriander and cumin with ginger, garlic, cayenne, and yogurt to make a marinade. Dip chicken breasts into yogurt mixture and marinate, refrigerated for 24 hours. Turn occasionally. Broil marinade-coated chicken 5 inches from heat source, about 8 minutes. Turn and broil other side until tender, 6 to 8 additional minutes. Cover the serving plate with a thick layer of julienned radishes, place 2 pieces of chicken on top, and garnish each plate with four pieces of scallion and two pieces of lime. Source: Cook's Magazine, March/April 1983. Shared and MM by Judi M. Phelps.

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<h1>Breast Of Chicken with Scallions and Fresh Limes</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>Salt Lemon juice 8 Boneless chick breasts <P>1 tb Coriander; whole <P>1 tb Cumin; whole <P>4 oz Ginger; grated <P>1 tb Garlic; crushed <P>1 ts Cayenne pepper <P>1 qt Unflavored yogurt <P>2 sm Bunches radishes; julienned <P>16 Scallions; washed, trimmed, <P>-and cut in half into -3-inch lengths 4 Limes; quartered <P>Sprinkle a small amount of salt and lemon juice over chicken and allow to stand at room temperature for 30 minutes. In a preheated 350 degree oven, toast coriander and cumin on a baking sheet for 5 minutes. Allow spices to cool and crush in a blender or with the bottom of a heavy pot. Combine coriander and cumin with ginger, garlic, cayenne, and yogurt to make a marinade. Dip chicken breasts into yogurt mixture and marinate, refrigerated for 24 hours. Turn occasionally. Broil marinade-coated chicken 5 inches from heat source, about 8 minutes. Turn and broil other side until tender, 6 to 8 additional minutes. Cover the serving plate with a thick layer of julienned radishes, place 2 pieces of chicken on top, and garnish each plate with four pieces of scallion and two pieces of lime. Source: Cook's Magazine, March/April 1983. Shared and MM by Judi M. Phelps. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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