Dieting 101

The Atkins’ Diet
Originating way back in the 1960s, the atkins diet achieved most of its fame during the last decade. Although highly controversial, it enables fat reduction whilst allowing foods that are normally considered bad for diets, like pork and egg and cheese.
On the atkins diet you are encouraged to eat meat and fat, it is carbohydrates that need to be avoided. It is referred to as a high protein, low carb, 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 the atkins diet the foods you are encouraged to eat are nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

The Atkins’ Diet Theory
The 'science' behind the atkins diet is that if we eat less carbs, our bodies will deplete our stored fat and we will lose weight

Spicy Vegetable-Cheese Chili

	Category	Spicy Recipes
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Ingredients And Procedures

2 tablespoons olive oil

1 1/2 cups celery -- chopped

1 1/2 cups green bell peppers -- chopped

1 cup chopped onions

3 garlic cloves -- minced

28 ounces tomatoes

28 ounces kidney beans -- * see note

2 tablespoons green chiles -- chopped

1/2 cup raisins

1/4 cup red wine vinegar

1 tablespoon chili powder

1 tablespoon parsley -- chopped

2 teaspoons salt

1 1/2 teaspoons basil

1 1/2 teaspoons oregano

1 1/2 teaspoons cumin

1 teaspoon ground allspice

1/4 teaspoon pepper

1/4 teaspoon Tabasco sauce

1 bay leaf

1 beer

3/4 cup cashews

1 cup Swiss cheese -- ** see note

* Use a combination of canned beans that suit your tastes. ** Substitute cheddar or mozzarella cheese if desired, or omit for truly vegetarian dish.

1. Heat oil in a large heavy pot. Add celery, green pepper, onion and

garlic; cook covered until vegetables are tender. 2. Stir in undrained tomatoes, drained and rinsed beans, raisins,

vinegar, chili powder, green chilies, parsley, salt, basil, oregano, cumin, allspice, pepper, Tabasco and bay leaf. Bring to a boil; reduce heat and simmer covered for 1-1/2 hours. 3. Stir in beer and cashews. Return to boiling; simmer uncovered 30

minutes more, or until chili is desired consistency. Remove bay leaf. 4. Sprinkle cheese on each serving.

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<h1>Spicy Vegetable-Cheese Chili</h1>
 Ingredients And Procedures
 <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD>2 tablespoons olive oil 1 1/2 cups celery -- chopped 1 1/2 cups green bell peppers -- chopped 1 cup chopped onions 3 garlic cloves -- minced 28 ounces tomatoes 28 ounces kidney beans -- * see note 2 tablespoons green chiles -- chopped 1/2 cup raisins 1/4 cup red wine vinegar 1 tablespoon chili powder 1 tablespoon parsley -- chopped 2 teaspoons salt 1 1/2 teaspoons basil 1 1/2 teaspoons oregano 1 1/2 teaspoons cumin 1 teaspoon ground allspice 1/4 teaspoon pepper 1/4 teaspoon Tabasco sauce 1 bay leaf 1 beer 3/4 cup cashews 1 cup Swiss cheese -- ** see note * Use a combination of canned beans that suit your tastes. ** Substitute cheddar or mozzarella cheese if desired, or omit for truly vegetarian dish. 1. Heat oil in a large heavy pot. Add celery, green pepper, onion and garlic; cook covered until vegetables are tender. 2. Stir in undrained tomatoes, drained and rinsed beans, raisins, vinegar, chili powder, green chilies, parsley, salt, basil, oregano, cumin, allspice, pepper, Tabasco and bay leaf. Bring to a boil; reduce heat and simmer covered for 1-1/2 hours. 3. Stir in beer and cashews. Return to boiling; simmer uncovered 30 minutes more, or until chili is desired consistency. Remove bay leaf. 4. Sprinkle cheese on each serving. </TD></TR></TBODY></TABLE> 
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