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Dieting 101

The Atkins’ Diet
Developed by dr. robert atkins in the 1960s, the atkins diet is still widely used today. Although highly controversial, it allows fat reduction whilst encouraging you to eat foods that are normally considered bad for diets, for example fatty meat and hard cheese.
Unlike other diets, with the atkins diet you eat protein and fat, it is carbohydrates that need to be avoided. It is often referred to as a low carb/high protein, diet.
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.
On the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter and olive oil.

The Atkins’ Diet Theory
The logic of the popular atkins diet is that although our bodies use both fats and carbohydrates to transform into glucose and energy, it is the carbohydrates that are burned primarily. If we take in fewer carbs, our bodies will deplete our stored fat and we will get rid of some fat. Although tempting, the atkins diet is divisive, not all doctors concur and some hold that it is sometimes hazardous.







Spaghetti w/ Eggplant Sauce
Spaghetti w/ Eggplant Sauce Category Pasta Recipes 
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Ingredients And Procedures

-----LISA CRAWLEY TSPN00B----- 1 sm Eggplant

1/3 cup Olive Oil

2 teaspoon Salt

2 teaspoon Fresh Basil -- chopped OR

28 ounce Italian Plum Tomatoes

3/4 ts dried basil -- crumbled

7 Italian/Greek-style Black

1/8 teaspoon Hot Red Pepper Sauce

Olives 1/4 cup Fresh Parsley -- chopped

6 Flat Anchovy Filets

1 pound Spaghetti -- uncooked

2 teaspoon Capers -- drained

Boiling salted water 1 lg Green Bell Pepper

Grated Parmesan or Romano 1 md Onion

if desired 2 md Cloves Garlic

Pare eggplant; cut into 3/4" cubes. Place eggplant cubes in colander; sprinkle with the salt and toss. Let stnad and drain in sink or over bowl, tossing occasionally, 1 hr.

Meanwhile, chop undrained tomatoes in cn with scissors or knife; reserve.

Pit olives. Rinse anchovies; pat dry. Chop olives, anchovies and capers together; reserve. Rinse eggplant and drain well; squeeze dry in clean kitchen towel. Core, seed and chop green pepper. Chop onion; mince garlic.

Heat oil in 3 qt. non corrosive saucepan over md-high heat. Add eggplant, gr. pepper and onion; saute 5 min. Add garlic; cook 30 sec. Stir in reserved tomatoes and their liquid, the basil and red pepper sauce. Heat to boiling; reduce heat. Simmer covered 20 min. Uncover and cook, stirring occasionally, until sauce is thickened to coating consistency, about 10 min. longer. Stir in reserved olive mixture and the parsley. Simmer covered 5 min. longer. Just before serving, cook spaghetti in lg . pot of boiling salted water just until al dente, 8-12 min.; drain well. Toss spaghetti w/ sauce in heated serving bowl. Serve w/ cheese to sprinkle. Makes 4-6 servings.

 
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