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The Atkins’ Diet
First invented by doctor atkins in the 1960s, the popular atkins diet achieved most of its fame during the last decade. Although not accepted by all scientists, it enables weight reduction but still allows you to eat foods that are normally considered bad for diets, eg pork and cheeses.
With the atkins diet you are encouraged to eat meat 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.
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 the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

The Atkins’ Diet Theory
The theory of the atkins diet is that although our bodies use both fats and carbs to burn into carbs, it is the carbs which are burned first. If we eat less carbohydrates, our bodies will use up our stored fat and we will diet successfully. This is the bit that is divisive, not all medical experts agree and some feel it is sometimes risky.







Smothered Red Peppers Paprikash (Russian Lecho)
Smothered Red Peppers Paprikash (Russian Lecho) Category Side Dish Recipes 
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Ingredients And Procedures

3 T Vegetable oil [used FF

Broth] 2 Medium-size onions, cut in

Half and thinly sliced 1 Scant t sweet Hungarian

Paprika 6 lg Red peppers, cored, seeded,

And cut into medium-thick Strips 3 Canned Italian plum

Tomatoes, drained and finely Chopped 2 t Tomato paste

1/3 c Chicken broth, or more if

Needed [used FF chicken Broth] x Salt and freshly ground Black pepper, to taste 1 1/2 T Red wine vinegar

1/8 t Sugar, or more to taste

1) Heat the oil in a large skillet over medium heat. Add the onions and

saute' until softened but not colored, 5 to 7 minutes. Stir in the paprika and toss with the onions until they are deeply colored. 2) Add the peppers and continue to saute', stirring occasionally, for

another 10 minutes. Do not allow the vegetables to brown. 3) Stir in the tomatoes, tomato paste, broth, and salt and pepper. Allow

the mixture to boil, reduce the heat, cover, and simmer the peppers until very tender, about 30 to 35 minutes, adding more liquid, a little at a time, if it evaporates. 4) Off the heat, stir in the vinegar and sugar and allow the mixture to

cool. 5) This can be served warm, at room temperature, or cold.

Serves 4 [as a side dish] [Variation: Use roasted red peppers instead of fresh. You'll probably find this requires less cooking time, and requires more sugar to take the edge off the roasted red peppers and prevent them from dominating the dish. - Curtis] [From _Please_To_The_Table_-_The_Russian_Cookbook_ by Anya von Bremzen and John Welchman] From: Curtis Jacksoncjackson@mv.us.adobe.com (preferred)ordod721@aol.com rfvc Digest V94 Issue #175 Aug. 18, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

 
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