Dieting tips

The Atkins’ Diet
Now nearly 5 decades old, the atkins diet has been one of the most popular weight loss systems over the last few years. Having many well known film stars amongst its supporters, it claims to allow weight loss whilst still eating foods that are normally considered bad for diets, eg lamb and some dairy produce.
With this diet you are encouraged to eat meat and fat, it is the carbs that must be avoided. It is often referred to as a low carb/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.
Unlike other diets, on the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods like meat, fish and poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

French Potato Salad with Bacon Recipe

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Ingredients And Procedures

9 New potatoes, 1 lb.

1/4 lb Bacon

1/4 c Finely chopped shallots

1/4 c Red wine vinegar

2 tb Olive oil

Salt and pepper 1/4 c Chopped purple onion

1/2 c Chopped parsley

1. Scrub potatoes and quarter them and drop into a kettle of cold

salted water. Bring to a boil, and cook until tender but still firm about 8-10 minutes after water reaches boil. 2. Meanwhile, chop the bacon and saute in a small skillet until

crisp. Remove bacon and reserve. 3. In the bacon fat, saute chopped shallots until tender but not at

all brown, about 5 minutes or so. Reserve shallots and fat. 4. When the potatoes are done, drain them and drop them into a

mixing bowl. 5. Pour vinegar, olive oil, shallots, and reserved bacon fat over

the still hot potatoes. Season with salt and pepper to taste, and gently toss. Add purple onion and parsley and toss again. Cool to room temperature, cover and refrigerate. 6. Before serving bring back to room temperature, toss, correct

seasonings, and add additional oil and vinegar, if the salad seems dry. Sprinkle reserved bacon on top.

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<h1>French Potato Salad with Bacon</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>9 New potatoes, 1 lb. <P>1/4 lb Bacon <P>1/4 c Finely chopped shallots <P>1/4 c Red wine vinegar <P>2 tb Olive oil <P>Salt and pepper 1/4 c Chopped purple onion <P>1/2 c Chopped parsley <P>1. Scrub potatoes and quarter them and drop into a kettle of cold <P>salted water. Bring to a boil, and cook until tender but still firm about 8-10 minutes after water reaches boil. 2. Meanwhile, chop the bacon and saute in a small skillet until <P>crisp. Remove bacon and reserve. 3. In the bacon fat, saute chopped shallots until tender but not at <P>all brown, about 5 minutes or so. Reserve shallots and fat. 4. When the potatoes are done, drain them and drop them into a <P>mixing bowl. 5. Pour vinegar, olive oil, shallots, and reserved bacon fat over <P>the still hot potatoes. Season with salt and pepper to taste, and gently toss. Add purple onion and parsley and toss again. Cool to room temperature, cover and refrigerate. 6. Before serving bring back to room temperature, toss, correct <P>seasonings, and add additional oil and vinegar, if the salad seems dry. Sprinkle reserved bacon on top. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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