Weight loss

The Atkins’ Diet
First invented by doctor atkins in the sixities, the atkins diet has been one of the most popular weight loss systms over the last few years. Popular with many famous celebrities, it claims to allow weight loss whilst still eating many of the foods you love, eg meat and cheeses.
Unlike other diets, on the atkins diet you eat protein and fat, it is the carbs that must be avoided. It is 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 cereals and pasta made from white flour.
On the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Scrambled Tofu

	Category	Vegetarian Recipes
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Ingredients And Procedures

1 tb Olive or canola oil

1 lg Onion

- peeled & coarsely chopped 2 lg Garlic cloves

- peeled & finely chopped 6 Scallions; thinly sliced,

- (keep white & green parts - separate) 1/4 lb Mushrooms; thinly sliced

1 sm Red bell pepper

- seeded and diced 1 lb Silken or soft tofu; drained

- mashed or crumbled 1/2 ts Dried leaf oregano

1/4 ts Tumeric (optional)

1/4 c Finely chopped green olives

-(pitted) 1 Sheet nori sea vegetable

- finely shredded (optional) Tamari or soy sauce - to taste Freshly ground black pepper Hot sauce (optional) Great for brunch or a light supper dish, this recipe can easily be doubled to serve 4 to 6. Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer. NOTE: Tumeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste. DIRECTIONS: In a large skillet or wok, heat the oil and saute the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes. Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and continue to saute over medium-high heat for another 3 minutes, stirring frequently. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce.

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<h1>Scrambled Tofu</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 tb Olive or canola oil <P>1 lg Onion <P>- peeled & coarsely chopped 2 lg Garlic cloves <P>- peeled & finely chopped 6 Scallions; thinly sliced, <P>- (keep white & green parts - separate) 1/4 lb Mushrooms; thinly sliced <P>1 sm Red bell pepper <P>- seeded and diced 1 lb Silken or soft tofu; drained <P>- mashed or crumbled 1/2 ts Dried leaf oregano <P>1/4 ts Tumeric (optional) <P>1/4 c Finely chopped green olives <P>-(pitted) 1 Sheet nori sea vegetable <P>- finely shredded (optional) Tamari or soy sauce - to taste Freshly ground black pepper Hot sauce (optional) Great for brunch or a light supper dish, this recipe can easily be doubled to serve 4 to 6. Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer. NOTE: Tumeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste. DIRECTIONS: In a large skillet or wok, heat the oil and saute the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes. Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and continue to saute over medium-high heat for another 3 minutes, stirring frequently. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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