Dieting 101

The Atkins’ Diet
Now nearly 5 decades old, the atkins diet achieved most of its fame during the last few years. Popular with many famous celebrities, it allows fat reduction whilst encouraging you to eat many of the foods you love, such as lamb and hard cheese.
With the atkins diet it is considered good to eat fat and protein, it is the carbs that must be avoided. Because of this, it is known as a high protein, low carb, diet system.
With this diet, the foods you should avoid are processed and refined sugar, milk, white bread, starchy vegetables, white rice and white flour, amongst them, cereals and pasta made from white flour.
Unlike other diets, with the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.













Pasta Chicken Salad with Peanuts Recipe
Pasta Chicken Salad with Peanuts Category Nut Recipes 
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Ingredients And Procedures

3 sm Whole chicken breasts

1 lb Linguine; in 6" lengths

1 sm Green pepper; julienned

1 sm Sweet red pepper

-- julienned 4 Scallions; finely sliced

1 c Salted chopped peanuts

-- roasted --------------------------------VINAIGRETTE-------------------------------- 1 Lemon; juice of

2 tb Dijon mustard

2 tb Brown sugar

2 Garlic cloves; minced

2 tb Chopped fresh ginger root

-- (finely chopped) 1/4 c To 1/3 c. red wine vinegar

1/3 c Sesame oil

1/3 c Vegetable oil

1/3 c Olive oil

Salt and pepper; to taste ----------------------------------GARNISH---------------------------------- Cucumber Watercress Poach chicken breasts in lightly salted water or chicken broth until done, about 10 minutes. (Or season the chicken with salt and pepper and bake it at 375 F. for 25 minutes). When chicken is cool, remove the meat from the bones and slice the meat thinly against the grain. Cook linguine in salted water according to package instructions. Rinse with cold water to cool. Drain linguine. Place the chicken, linguine, peppers, scallions and peanuts in a large bowl. Prepare vinaigrette by whisking together all the ingredients. Gradually pour the dressing over the salad; mix well. Garnish with cucumber slices (peel the cucumber, cut it in half, remove the seeds and slice it) and watercress sprigs. Recipe from Eichelbaum & Company/San Francisco, CA. In _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 228. ISBN 0-395-42504-2. Electronic format by Cathy Harned.

 
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