Diet types

The Atkins’ Diet
Originating way back in the 1960s, the famous atkins diet has been one of the most popular weight loss systms over the last few years. Although highly controversial, it enables weight loss but still allows you to eat foods that are normally considered bad for diets, eg meat and hard cheeses.
Unlike other diets, with the atkins diet you eat protein and fat, it is carbohydrates that need to be avoided. Because of this, it is known 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, including cereals and pasta made from white flour.
With this 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.

Scrambled Eggs with Chorizo Sausage

	Category	Sausage Recipes
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Ingredients And Procedures

4 oz Chorizo Sausage; Bulk, *

6 ea Eggs; Large

1/4 c Milk

1/4 ts Salt

1 ds Pepper

1/2 c Tomato; 1 Md., **

* Italian Hot Sausage can be used but is not recommended. Only if the Chorizo is not available. ** Tomato should be peeled, seeded and chopped. Crumble the sausage into an unheated 10-inch skillet. Slowly cook the sausage for 15 to 20 minutes, stirring occasionally. Drain off the excess fat. In a medium bowl beat the eggs, milk, salt and pepper, with a fork. Pour the egg mixture over the sausage in the skillet. Cook with out stirring over low heat until the eggs start to set on the bottom and sides of the skillet. Lift the cooked portion of the eggs so that the uncooked can run under the cooked portion. Continue to lift and fold for 2 to 3 minutes until the eggs just begin to fully set. Stir in the tomato and continue to cook as above until the eggs are cooked through but are still glossy and moist. Serve hot.

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<h1>Scrambled Eggs with Chorizo Sausage</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 oz Chorizo Sausage; Bulk, * <P>6 ea Eggs; Large <P>1/4 c Milk <P>1/4 ts Salt <P>1 ds Pepper <P>1/2 c Tomato; 1 Md., ** <P>* Italian Hot Sausage can be used but is not recommended. Only if the Chorizo is not available. ** Tomato should be peeled, seeded and chopped. Crumble the sausage into an unheated 10-inch skillet. Slowly cook the sausage for 15 to 20 minutes, stirring occasionally. Drain off the excess fat. In a medium bowl beat the eggs, milk, salt and pepper, with a fork. Pour the egg mixture over the sausage in the skillet. Cook with out stirring over low heat until the eggs start to set on the bottom and sides of the skillet. Lift the cooked portion of the eggs so that the uncooked can run under the cooked portion. Continue to lift and fold for 2 to 3 minutes until the eggs just begin to fully set. Stir in the tomato and continue to cook as above until the eggs are cooked through but are still glossy and moist. Serve hot. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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