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.

Scallops & Mussels, Vinaigrette Recipe

	Category	Appetizer Recipes
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Ingredients And Procedures

36 Bay scallops

1 c Lemon juice, or more if need

36 Mussells, cleaned and de-bea

36 Asparagus

1 Boston lettuce

1 ts Parsley-chopped

Dijon mustard vinaigrette: 1 Egg yolk

4 tb Dijon mustard

1 Egg-hard boiled, chopped

1/2 ts Pepper

1/2 ts Salt

Sugar-pinch of 1 tb Onion-minced

1 Garllic clove-minced

2 ts Shallots-minced

2 ts Oregano

1 ts Basil

2 ts Parsley-chopped

1 c Olive oil

3 tb White wine

3 tb White vinegar

Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted water for 6-8 min. or until al dente. Drain & cool. Drain off lemon juice from scallops. Mix scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of lettuce & lay as- paragus on top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley and serve. VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients except oil,wine & vinegar. Add oil slowly in stream then add white wine & white vinegar. When asparagus isn't in season,fresh,halved Bartlett pears or halved avocado may be substi- tuted. This dish may also be served as a main course in greater quantities.

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<h1>Scallops & Mussels, Vinaigrette</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>36 Bay scallops <P>1 c Lemon juice, or more if need <P>36 Mussells, cleaned and de-bea <P>36 Asparagus <P>1 Boston lettuce <P>1 ts Parsley-chopped <P>Dijon mustard vinaigrette: 1 Egg yolk <P>4 tb Dijon mustard <P>1 Egg-hard boiled, chopped <P>1/2 ts Pepper <P>1/2 ts Salt <P>Sugar-pinch of 1 tb Onion-minced <P>1 Garllic clove-minced <P>2 ts Shallots-minced <P>2 ts Oregano <P>1 ts Basil <P>2 ts Parsley-chopped <P>1 c Olive oil <P>3 tb White wine <P>3 tb White vinegar <P>Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted water for 6-8 min. or until al dente. Drain & cool. Drain off lemon juice from scallops. Mix scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare a bed of lettuce & lay as- paragus on top. Arrange mussels & scallops across the asparagus. Sprinkle with parsley and serve. VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients except oil,wine & vinegar. Add oil slowly in stream then add white wine & white vinegar. When asparagus isn't in season,fresh,halved Bartlett pears or halved avocado may be substi- tuted. This dish may also be served as a main course in greater quantities. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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