Weight loss

The Atkins’ Diet
First invented by doctor atkins in the 1960s, the atkins diet is still one of the most popular diets today. Although not accepted by all scientists, it allows fat reduction whilst allowing many foods that would not be part of a normal diet, for example bacon and cheeses.
Unlike other diets, with the atkins diet you are encouraged to eat meat and fat, it is carbohydrates that need to be avoided. It is referred to as a low carbohydrate/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.
On the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The theory of the famous atkins diet is that although our bodies use both fats and carbohydrates to burn into energy, it is the carbs which are burned initially. If we eat less carbs, our bodies will utilize the fat we already carry and we will diet successfully. Although tempting, the atkins diet is divisive, not all medical experts are in agreement and a good number of allege that it might be unsafe.













Red Lentil Lasagna Recipe
Red Lentil Lasagna Category Mexican Recipes 
Views 59 
Ratings 0 
Ingredients And Procedures

1 lg Onion, sliced finely

3 Cloves Garlic, minced

1 Red chili, deseeded

2 Stalks Celery, chopped

*very* finely (because my Wife hates it) 1/2 c Water

1 lb Broccoli

1 sm Courgette/Zucchini

1/2 lb Mushroom

1 pt Vegetable Stock (Vecon and

Water) 1 c Red lentils

1 cn Tomatoes

2 t Oregano

2 t Basil

1/2 t Salt

1/2 t Pepper

1/2 c Corn

2 T Tomato Puree/Paste

12 Sheets Spinach lasagna

1/4 c Water

2 T Flour

3/4 c Soya milk

1 Clove Garlic

1/4 t Salt

1/4 t Pepper

3 T Yeast flakes

1/4 t Turmeric

Steam onions, garlic, chilli and celery in the half cup of water. Add stalks of the broccoli, the courgette and the mushrooms and simmer for about five minutes. Add the stock, the canned tomatoes, the herbs, salt and pepper, the lentils and the broccoli flowerets. Simmer till the lentils are tender. Add the corn and the tomato puree. The resulting mixture should be fairly sloppy still because it has to go into the oven for 20 minutes. In another pan stir the flour into the cold 1/4 cup of water till a paste is made. Put on the heat and slowly add the soya milk making sure to avoid lumps. Add the crushed clove of garlic, some salt and pepper, the yeast flakes and the turmeric. You should end up with a pourable cheeze sauce. Layer the mixture with the lasagna sheets (I used no-boil spinach lasagna) finishing with a layer of lasagna sheets. Cover with the cheeze sauce and stick in the oven at about 170 deg. C (330 deg. F) for 20 minutes. Eat with a salad. From: Michael Traub . Fatfree Digest [Volume 11 Issue 3], Oct. 3, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com

using MMCONV.

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: