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Dieting tips

The Atkins’ Diet
First invented by doctor atkins in the 1960s, the atkins diet achieved most of its fame during the last few years. Although not accepted by all scientists, it enables fat reduction whilst encouraging you to eat many foods that would not be part of a normal diet, like bacon and butter.
With the atkins diet you eat protein and fat, it is the carbs that are on the banned list. It is often referred to as a high protein, low carb, diet system.
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.
With this diet the foods you are encouraged to eat are nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The 'science' behind the famous atkins diet is that if we consume fewer carbs, we will consume our fat and we will diet successfully







Herbed Focaccia
Herbed Focaccia Category Baking Recipes 
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Ingredients And Procedures

1 pk dry yeast

1 ts sugar

1 c warm water (105-115f)

2 1/3 c bread flour

1/3 c cornmeal

1 1/4 ts salt

1/2 c light-tasting olive oil

2 lg garlic cloves; minced

1 ts dried rosemary

1 ts dried basil

1 ts dried oregano

1 kosher salt

1 tb fresh chives, snipped

1 tb fresh parsley, minced

1 tb red pepper flakes

A small amount of cornmeal gives this focaccia--a flat bread--a perfect texture for improvised open sandwiches. You might start with thinly sliced salami and cheese.

PREHEAT OVEN TO 450F. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 large baking sheets, preferably black steel. Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture through feed tube. Also pour 2 tablespoons oil through. Process until dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it's dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to large plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in warm spot until doubled, about 1 hour. Punch down; use immediately or refrigerate overnight. Combine remaining 6 tablespoons oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12-inch round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with Kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300F. Bake until rounds.

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

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