Weight loss

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet has been one of the most popular weight loss systems over the last few years. Popular with many famous celebrities, it allows weight loss whilst allowing you to eat many foods that would not be part of a normal diet, eg pork and hard cheese.
Unlike other diets, on the atkins diet you are supposed to eat fat and protein, it is the carbs that are on the banned list. It is referred to as a low carbohydrate/high protein, diet.
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.
Unlike other diets, on the atkins 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 and olive oil.

The Atkins’ Diet Theory
The logic of the famous atkins diet is that if we injest less carbohydrates, our bodies will utilize the fat we have stored and we will become thinner

Savory Beef Stew with Roasted Vegetables Recipe

	Category	Stew Recipes
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Ingredients And Procedures

1 3/4 lb Boneless beef bottom round

1 tb Olive oil

3 Garlic cloves; crushed

1 cn Ready-to-serve beef broth

- (13 to 14 1/2 oz) 2 ts Dried thyme leaves

12 md Mushrooms

6 Plum tomatoes

- each cut lengthwise - into quarters, seeded 3 sm Onions; each cut lengthwise

- into quarters 1 1/2 tb Olive oil

1 1/2 tb Balsamic vinegar; plus...

2 ts Blasamic vinegar; (divided)

1 tb Cornstarch; dissolved in...

2 tb Water

3 c Cooked couscous

preparation 2 1/2 hrs

1. Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven,

heat 1 tablespoon oil over medium heat until hot. Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with 3/4 teaspoon pepper. Stir in broth and dried thyme. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.

2. Meanwhile heat oven to 425 F. Lightly spray 15 x 10 inch jelly

roll pan with vegetable cooking spray. Place vegetables in pan. Combine 1 1/2 tablespoons oil and 1 1/2 tablespoons vinegar; drizzle over vegetables, tossing to coat. Roast in 425 F oven 20 to 25 minutes or until tender.

3. Bring beef stew to a boil over medium-high heat. Add cornstarch

mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly. Stir in roasted vegetables and remaining 2 teaspoon vinegar. Serve with couscous.

Nutrition information per serving:

374 calories

33 g protein 13 g fat (3g saturated fatty acids) 120 calories

from total fat (by calories from fat in beef) 82 mg cholesterol

4.9 mg iron 268 mg sodium

* COOKFDN brings you this recipe with permission from: * Texas Beef Council -- http://www.txbeef.org

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<h1>Savory Beef Stew with Roasted Vegetables</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>1 3/4 lb Boneless beef bottom round 1 tb Olive oil 3 Garlic cloves; crushed 1 cn Ready-to-serve beef broth - (13 to 14 1/2 oz) 2 ts Dried thyme leaves 12 md Mushrooms 6 Plum tomatoes - each cut lengthwise - into quarters, seeded 3 sm Onions; each cut lengthwise - into quarters 1 1/2 tb Olive oil 1 1/2 tb Balsamic vinegar; plus... 2 ts Blasamic vinegar; (divided) 1 tb Cornstarch; dissolved in... 2 tb Water 3 c Cooked couscous preparation 2 1/2 hrs 1. Trim fat from beef. Cut beef into 1-inch pieces. In Dutch oven, heat 1 tablespoon oil over medium heat until hot. Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with 3/4 teaspoon pepper. Stir in broth and dried thyme. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender. 2. Meanwhile heat oven to 425 F. Lightly spray 15 x 10 inch jelly roll pan with vegetable cooking spray. Place vegetables in pan. Combine 1 1/2 tablespoons oil and 1 1/2 tablespoons vinegar; drizzle over vegetables, tossing to coat. Roast in 425 F oven 20 to 25 minutes or until tender. 3. Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 2 minutes or until sauce is slightly thickened and bubbly. Stir in roasted vegetables and remaining 2 teaspoon vinegar. Serve with couscous. Nutrition information per serving: 374 calories 33 g protein 13 g fat (3g saturated fatty acids) 120 calories from total fat (by calories from fat in beef) 82 mg cholesterol 4.9 mg iron 268 mg sodium * COOKFDN brings you this recipe with permission from: * Texas Beef Council -- http://www.txbeef.org </TD></TR></TBODY></TABLE> 
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