Dieting 101

The Atkins’ Diet
First invented by doctor atkins in the sixities, the atkins diet achieved most of its fame during the last decade. Having many well known film stars amongst its supporters, it allows weight loss whilst allowing you to eat many foods that would not be part of a normal diet, eg pork and butter.
With this diet you are supposed to eat fat and protein, it is the carbs that must be avoided. It is referred to as a low carb/high protein, 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.
With this diet the foods you are encouraged to eat are still nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Plum-Almond Tart Recipe

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Ingredients And Procedures

1/2 pk Frozen puff pastry, 1 sheet

2/3 c Toasted sliced almonds

-finely chopped 1 1/2 lb Plums; halve, pitted, sliced

1/4 c Sugar

2 tb Sugar

1 ts Grated lemon zest

------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 222 calories x 4 g protein x 35 g carbohydrate x 8 g fat x 5 mg cholesterol x 21 mg sodium 1. Preheat oven to 400F. On lightly floured surface, roll thawed

pastry sheet to 14x12 inch rectange. With sharp knife, cut off 2 inches from ong side to make a 12 inch square; cut 14x2 inch strip lengthwise into four 1/2 inche wide strips. Brush edges of pastry square with water; attach a pastry strip on top of each edge, pressing gently and trimming to fit. Place on baking sheet. 2. Sprinkle almonds over pastry (not over strips).

3. In bowl, combine plums, 1/4 cup sugar and the lemon zest; toss to

combine. Arrange plums, overlapping, in rows over almonds; reserve any juices from plums. Sprinkle plums with remaining 2 T sugar. Bake 20 to 25 minutes or until browned and bubbly. Brush top with any

reserved plum juice. Serve warm or at room temperature. From: McCall's August 1993

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<h1>Plum-Almond Tart</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1/2 pk Frozen puff pastry, 1 sheet <P>2/3 c Toasted sliced almonds <P>-finely chopped 1 1/2 lb Plums; halve, pitted, sliced <P>1/4 c Sugar <P>2 tb Sugar <P>1 ts Grated lemon zest <P>------------------------NUTRITIONAL INFORMATION/SERV------------------------ x 222 calories x 4 g protein x 35 g carbohydrate x 8 g fat x 5 mg cholesterol x 21 mg sodium 1. Preheat oven to 400F. On lightly floured surface, roll thawed <P>pastry sheet to 14x12 inch rectange. With sharp knife, cut off 2 inches from ong side to make a 12 inch square; cut 14x2 inch strip lengthwise into four 1/2 inche wide strips. Brush edges of pastry square with water; attach a pastry strip on top of each edge, pressing gently and trimming to fit. Place on baking sheet. 2. Sprinkle almonds over pastry (not over strips). <P>3. In bowl, combine plums, 1/4 cup sugar and the lemon zest; toss to <P>combine. Arrange plums, overlapping, in rows over almonds; reserve any juices from plums. Sprinkle plums with remaining 2 T sugar. Bake 20 to 25 minutes or until browned and bubbly. Brush top with any <P>reserved plum juice. Serve warm or at room temperature. From: McCall's August 1993 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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