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Dieting 101

The Atkins’ Diet
Now nearly 5 decades old, the famous atkins diet has been one of the most popular weight loss systms over the last few years. Although highly controversial, it claims to allow fat reduction whilst encouraging you to eat many foods that are not normally available to dieters, like lamb and egg and cheese.
On the atkins diet you eat protein and fat, it is the carbs that are on the banned list. Because of this, it is known 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, including cereals and pasta made from white flour.
With the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

Olive& Rosemary Flat Bread

	Category	Baking Recipes
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	Ratings	0

Ingredients And Procedures

Stephen Ceideburg 1/2 c Brown rice flour (see note)

1 1/2 ts Granular yeast

2 ts Sugar

1 1/4 c Warm water (110 degrees F.)

4 lg Egg whites, at room

-temperature 1 tb Olive oil

12 Oil-cured black olives,

-pitted and roughly chopped 4 ts Dried rosemary, or to taste

1 Egg yolk mixed with 1/2

-teaspoon water 1 lg Garlic clove, peeled, cut in

-3 pieces 1/2 c Corn flour (see note)

1/2 c Cornstarch

2 ts Xanthan gum powder

1 To 1 1/2 teaspoons salt

Stir together 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure. Let rest in a warm place until doubled in volume, about 10 minutes. Line a large baking sheet with parchment paper and draw two 8 inch circles on it (use a cake pan as a guide). Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of the rosemary; set aside. Combine garlic and egg yolk; set aside. (Garlic will perfume the glaze but won't burn in the oven, as chopped garlic would.) Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan gum powder and salt in bowl. Add remaining 3/4 cup warm water to egg white-olive mixture a stir into flour. Stir in yeast mixture and beat until smooth. Using a rubber spatula, spread soft dough into 8-inch circles marked on the parchment paper heaping it up slightly in the middle. Cover loaves with lightly greased plastic wrap and let rise until doubled in bulk, about 1 hour. Preheat oven to 425 degrees F. Discard garlic and brush egg glaze over loaves. Sprinkle tops with remaining 2 teaspoons rosemary. Using a razor blade, slash tops of loaves into a large diamond grid pattern. (Use an up-and-down cutting motion rather than dragging the blade through the soft dough.) Bake for 20 minutes, until well browned. Makes two 8-inch diameter, 11-ounce loaves. Note: Brown rice flour and corn flour may be found in some health food stores and Rainbow Groceries. PER SERVING (1/8 of a loaf): 115 calories, 3 g protein, 18 g carbohydrate, 3 fat (2 g saturated), 13 mg cholesterol, 344 mg sodium, 0 g fiber, From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93.

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<h1>Olive& Rosemary Flat Bread</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>Stephen Ceideburg 1/2 c Brown rice flour (see note) <P>1 1/2 ts Granular yeast <P>2 ts Sugar <P>1 1/4 c Warm water (110 degrees F.) <P>4 lg Egg whites, at room <P>-temperature 1 tb Olive oil <P>12 Oil-cured black olives, <P>-pitted and roughly chopped 4 ts Dried rosemary, or to taste <P>1 Egg yolk mixed with 1/2 <P>-teaspoon water 1 lg Garlic clove, peeled, cut in <P>-3 pieces 1/2 c Corn flour (see note) <P>1/2 c Cornstarch <P>2 ts Xanthan gum powder <P>1 To 1 1/2 teaspoons salt <P><P>Stir together 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure. Let rest in a warm place until doubled in volume, about 10 minutes. Line a large baking sheet with parchment paper and draw two 8 inch circles on it (use a cake pan as a guide). Beat egg whites lightly, add olive oil, chopped olives and 2 teaspoons of the rosemary; set aside. Combine garlic and egg yolk; set aside. (Garlic will perfume the glaze but won't burn in the oven, as chopped garlic would.) Combine remaining 1 cup rice flour, the corn flour, corn- starch, xanthan gum powder and salt in bowl. Add remaining 3/4 cup warm water to egg white-olive mixture a stir into flour. Stir in yeast mixture and beat until smooth. Using a rubber spatula, spread soft dough into 8-inch circles marked on the parchment paper heaping it up slightly in the middle. Cover loaves with lightly greased plastic wrap and let rise until doubled in bulk, about 1 hour. Preheat oven to 425 degrees F. Discard garlic and brush egg glaze over loaves. Sprinkle tops with remaining 2 teaspoons rosemary. Using a razor blade, slash tops of loaves into a large diamond grid pattern. (Use an up-and-down cutting motion rather than dragging the blade through the soft dough.) Bake for 20 minutes, until well browned. Makes two 8-inch diameter, 11-ounce loaves. Note: Brown rice flour and corn flour may be found in some health food stores and Rainbow Groceries. PER SERVING (1/8 of a loaf): 115 calories, 3 g protein, 18 g carbohydrate, 3 fat (2 g saturated), 13 mg cholesterol, 344 mg sodium, 0 g fiber, From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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