Weight loss info

The Atkins’ Diet
First invented by doctor atkins in the 1960s, the atkins diet has been one of the most popular weight loss systms over the last few years. Although not accepted by all scientists, it supposedly allows fat reduction whilst allowing many foods that would not be part of a normal diet, such as pork and hard cheeses.
Unlike other diets, with the atkins diet you are encouraged to eat meat and fat, it is the carbs that are on the banned list. It is referred to as a low carb/high protein, weight loss regime.
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, 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 & olive oil.

Herb-Packed Snapper

	Category	Herb and Spice Recipes
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Ingredients And Procedures

4 Red snapper fillets; 4oz ea

2 ts Chinese hot bean paste *

1/4 c + 1 Tbsp parsley; chopped

1 tb Chives; chopped

1 tb Flour; all-purpose

12 Sundried tomato halves

1 tb Olive oil

1 1/2 tb Lemon juice

1/2 oz Pine nuts; toasted

1 cl Garlic; minced

1. With sharp knife, score skin of fillets several times. Spread bean

paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside. 2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and

reserve 1/4 cup liquid. Chop tomatoes and set aside. 3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in

skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm. 4, Stir the lemon juice and remaining 2 teaspoons oil into skillet.

Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper.

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<h1>Herb-Packed Snapper</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Red snapper fillets; 4oz ea <P>2 ts Chinese hot bean paste * <P>1/4 c + 1 Tbsp parsley; chopped <P>1 tb Chives; chopped <P>1 tb Flour; all-purpose <P>12 Sundried tomato halves <P>1 tb Olive oil <P>1 1/2 tb Lemon juice <P>1/2 oz Pine nuts; toasted <P>1 cl Garlic; minced <P>1. With sharp knife, score skin of fillets several times. Spread bean <P>paste evenly over skin. In small bowl, combine parsley and chives; sprinkle herbs and flour evenly over snapper. Place wax paper over snapper and press down firmly. Set aside. 2. Cover tomatoes with 1/2 cup boiling water for 2 minutes, drain and <P>reserve 1/4 cup liquid. Chop tomatoes and set aside. 3. In large nonstick skillet, heat 1 teaspoon oil. Place snapper in <P>skillet, skin-side down; cook 4 minutes. With spatula, gently turn and cook 3 minutes longer, until cooked through. Remove snapper to plate and keep warm. 4, Stir the lemon juice and remaining 2 teaspoons oil into skillet. <P>Add tomatoes and reserved liquid, pine nuts and garlic; cook 1 minute, until heated through. Spoon sauce evenly over snapper. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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