Weight loss

The Atkins’ Diet
Now nearly 5 decades old, the popular atkins diet is still one of the most popular diets today. Having many well known film stars amongst its supporters, it supposedly allows weight loss whilst allowing you to eat foods that are normally considered bad for diets, eg bacon and hard cheeses.
With this diet it is considered good to eat fat and protein, it is the carbs that must 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, but not limited to, cereals and pasta made from white flour.
With this diet the foods you are encouraged to eat are nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The controversial theory behind the atkins diet is that although our bodies use both fats and carbohydrates to change into glucose and energy, it is the carbohydrates that are burned initially. If we consume less carbs, we will deplete the fat we already carry and we will become thinner. Although inviting, this theory is divisive, not all experts are in agreement and some feel it can be bad for your health.

Creole Eggplant Souffle

	Category	Egg Recipes
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Ingredients And Procedures

2 T Butter

1 x Med Onion, finely chopped

1 x Med stalk celery, diced

2 x Cloves Garlic, minced

1 T Unbleached white Flour

2 T Minced fresh parsley

1 T Minced fresh basil

1/2 t Dried Thyme

1/2 c Whole or low-fat Milk

1 x Lg Eggplant , peeled & diced

1/2 c Fresh, soft bread crumbs

1 c Grated white cheese *

3 x Eggs, separated, room temp.

1 ds Cayenne pepper

* firmly packed grated mild white cheese of your choice Preheat oven to 350 deg F. In a large skillet, heat butter till it foams. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Sprinkle in the flour, stirring until well blended. Add the herbs and saute, stirring until the mixture just begins to brown. Add the milk and the diced eggplant (about 1 1/2 lbs). Cover and cook over low heat, stirring occasionally, until the eggplant is quite tender. Add a bit of water from time to time if necessary, just enough to keep the bottom of the skillet moist. Remove from the heat. Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt and pepper to taste, cayenne, and 3 egg yolks. In another bowl, beat the 3 egg whites until they form stiff peaks, then fold them gently into the eggplant mixture. Pour the mixture into a well-oiled 1 1/2 qt baking casserole or souffle pan. Bake for 40-45 minutes, or until puffed and golden brown. Let the souffle sit for 5 minutes, then serve at once. Serves 4-6.

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<h1>Creole Eggplant Souffle</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 T Butter <P>1 x Med Onion, finely chopped <P>1 x Med stalk celery, diced <P>2 x Cloves Garlic, minced <P>1 T Unbleached white Flour <P>2 T Minced fresh parsley <P>1 T Minced fresh basil <P>1/2 t Dried Thyme <P>1/2 c Whole or low-fat Milk <P>1 x Lg Eggplant , peeled & diced <P>1/2 c Fresh, soft bread crumbs <P>1 c Grated white cheese * <P>3 x Eggs, separated, room temp. <P>1 ds Cayenne pepper <P>* firmly packed grated mild white cheese of your choice Preheat oven to 350 deg F. In a large skillet, heat butter till it foams. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Sprinkle in the flour, stirring until well blended. Add the herbs and saute, stirring until the mixture just begins to brown. Add the milk and the diced eggplant (about 1 1/2 lbs). Cover and cook over low heat, stirring occasionally, until the eggplant is quite tender. Add a bit of water from time to time if necessary, just enough to keep the bottom of the skillet moist. Remove from the heat. Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt and pepper to taste, cayenne, and 3 egg yolks. In another bowl, beat the 3 egg whites until they form stiff peaks, then fold them gently into the eggplant mixture. Pour the mixture into a well-oiled 1 1/2 qt baking casserole or souffle pan. Bake for 40-45 minutes, or until puffed and golden brown. Let the souffle sit for 5 minutes, then serve at once. Serves 4-6. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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