Dieting tips

The Atkins’ Diet
Developed by dr. robert atkins in the 1960s, the atkins diet is still one of the most popular diets today. Although not accepted by all scientists, it allows weight reduction whilst still eating many foods that would not be part of a normal diet, eg bacon and egg and cheese.
On the atkins diet you are encouraged to eat meat and fat, it is the carbs that must be avoided. It is often referred to 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.
Unlike other diets, with the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

My Honey Glazed Carrots & Parsnips

	Category	Vegetable Recipes
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Ingredients And Procedures

6 md Parsnips

4 md Carrots

2 tb Butter

2/3 c Chicken stock

2 tb Honey

2 ts Lemon juice

1 ts Curry powder

Salt and pepper Peel parsnips and carrots. Cut into half lengthwise, then slice diagonally into 1/2 inch pieces. In large skillet, combine carrots, butter, stock, & pinch of salt. Bring to boil over high heat. Reduce heat to medium and simmer, covered 4 minutes. Add parsnips; cook 4-6 minutes or til veggies are tender. With slotted spoon, transfer veggies to shallow baking dish. Reserving liquid in pan. Sprinkle veggies with salt and pepper. Add more stock to pan if necessary to make 1/4 cup. Stir in honey, juice and curry powder. Bring to boil over high heat and boil 1 minute or til liquid has thickened slightly. Pour over veggies. (Recipe can be prepared ahead up t this point and regrigerated, covered up to 1 day.) Reheat vegetables, uncovered in 400 degree oven 15-20 minutes or til slightly glazed. Stir once during cooking. Note: I am not using the curry. This recipe should work well with the timing of the turkey. Just through it in the oven as the turkey is removed from the BBQ. Recipes Only Oct 92 Submitted By COOK4U@VIVANET.COM On THU, 7 DEC 1995 114809 GMT

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<h1>My Honey Glazed Carrots & Parsnips</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>6 md Parsnips <P>4 md Carrots <P>2 tb Butter <P>2/3 c Chicken stock <P>2 tb Honey <P>2 ts Lemon juice <P>1 ts Curry powder <P>Salt and pepper Peel parsnips and carrots. Cut into half lengthwise, then slice diagonally into 1/2 inch pieces. In large skillet, combine carrots, butter, stock, & pinch of salt. Bring to boil over high heat. Reduce heat to medium and simmer, covered 4 minutes. Add parsnips; cook 4-6 minutes or til veggies are tender. With slotted spoon, transfer veggies to shallow baking dish. Reserving liquid in pan. Sprinkle veggies with salt and pepper. Add more stock to pan if necessary to make 1/4 cup. Stir in honey, juice and curry powder. Bring to boil over high heat and boil 1 minute or til liquid has thickened slightly. Pour over veggies. (Recipe can be prepared ahead up t this point and regrigerated, covered up to 1 day.) Reheat vegetables, uncovered in 400 degree oven 15-20 minutes or til slightly glazed. Stir once during cooking. Note: I am not using the curry. This recipe should work well with the timing of the turkey. Just through it in the oven as the turkey is removed from the BBQ. Recipes Only Oct 92 Submitted By COOK4U@VIVANET.COM On THU, 7 DEC 1995 114809 GMT <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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