Weight loss

The Atkins’ Diet
First invented by doctor atkins in the 1960s, the famous atkins diet is still one of the most popular diets today. Popular with many famous celebrities, it allows fat reduction whilst still eating many of the foods you love, such as fatty meat and some dairy produce.
With this diet you eat protein and fat, avoiding carbohydrates almost completely. It is referred to as a low carb/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, amongst them, cereals and pasta made from white flour.
Unlike other diets, with 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 & olive oil.

The Atkins’ Diet Theory
The 'science' behind the atkins diet is that although our bodies use both fats and carbohydrates to convert into glucose, it is the carbs which are burned primarily. If we eat fewer carbohydrates, our bodies will utilize our fat and we will get rid of some fat. This is the bit that is contentious, not all specialists agree and quite a few feel it might be dangerous.

Chicken Breasts Xeres

	Category	Main Meal Recipes
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Ingredients And Procedures

2 lg Boneless chicken breasts

- split Salt and pepper; as desired 1/2 lb Mushrooms

6 tb Olive oil

2/3 c Sherry vinegar

2 tb Tomato paste

2 tb Chopped parsley

TRIM EXCESS SKIN from the breasts. Sprinkle breasts with salt and pepper and set aside. Quarter larger mushrooms, halve smaller ones and set aside. Heat 1 tablespoon oil in an aluminum skillet or frying pan over high heat and brown chicken on skin side. Transfer the chicken to a plate and pour off fat. Reduce heat to medium, pour in vinegar and dissolve the tomato paste in it. Replace chicken in skillet, skin side up. Cover and cook 3 minutes. Uncover; cook until chicken is done, 6 minutes. While the chicken is cooking, heat 1 teaspoon oil in another frying pan and cook the mushrooms about 3-to-4 minutes. Arrange chicken and mushrooms on platter. Whisk in the rest of the olive oil; mix in parsley. Pour juices that have collected on the platter into sauce. Pour sauce over chicken and mushrooms; serve immediately.

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<h1>Chicken Breasts Xeres</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lg Boneless chicken breasts <P>- split Salt and pepper; as desired 1/2 lb Mushrooms <P>6 tb Olive oil <P>2/3 c Sherry vinegar <P>2 tb Tomato paste <P>2 tb Chopped parsley <P>TRIM EXCESS SKIN from the breasts. Sprinkle breasts with salt and pepper and set aside. Quarter larger mushrooms, halve smaller ones and set aside. Heat 1 tablespoon oil in an aluminum skillet or frying pan over high heat and brown chicken on skin side. Transfer the chicken to a plate and pour off fat. Reduce heat to medium, pour in vinegar and dissolve the tomato paste in it. Replace chicken in skillet, skin side up. Cover and cook 3 minutes. Uncover; cook until chicken is done, 6 minutes. While the chicken is cooking, heat 1 teaspoon oil in another frying pan and cook the mushrooms about 3-to-4 minutes. Arrange chicken and mushrooms on platter. Whisk in the rest of the olive oil; mix in parsley. Pour juices that have collected on the platter into sauce. Pour sauce over chicken and mushrooms; serve immediately. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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