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The Atkins’ Diet
Developed by dr. robert atkins in the 1960s, the atkins diet achieved most of its fame during the last decade. Although not accepted by all scientists, it supposedly allows fat reduction whilst encouraging you to eat foods that are normally considered bad for diets, eg fatty meat and butter.
With this diet it is considered good to eat fat and protein, it is carbohydrates that need to 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, but not limited to, cereals and pasta made from white flour.
With 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 & olive oil.







Tabbouleh (Cracked Wheat Salad)
Tabbouleh (Cracked Wheat Salad) Category Regional Recipes 
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Ingredients And Procedures

1 c Bulghur (cracked wheat)

1/2 c Boiling water

2 Scallions, finely chopped

1/2 Sweet green pepper, cored,

-seeded, and diced 1/2 Stalk celery, diced

1/4 c Finely chopped Italian

-parsley 1/4 c Chopped fresh mint

1 Plum tomato, skinned,

-seeded, and chopped 1 tb Lemon juice

1 tb Olive oil

1/4 ts Salt

1/4 ts Pepper

1. Place bulghur in a small bowl; pour over the boiling water and let soak

10 to 15 minutes. Drain and squeeze dry.

2. Place bulgur in a serving bowl and add scallions, green pepper, celery,

parsley, mint, and tomato. Toss to mix. 3. In a screw-top jar combine lemon juice, oil, salt, and pepper. Shake to

mix. Pour over bulghur mixture. Toss to mix. Chill overnight. Serves 2. From: COOKING FOR TWO TODAY by Jean Hewitt and Marjorie Page Blanchard, Little, Brown and Company, Boston. 1985 ISBN 0-316-35979-3 Shared by: Karin Brewer, Cooking Echo, 8/93

 
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