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.













Green On Green Pasta Soup Recipe
Green On Green Pasta Soup Category Bean Recipes 
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Ingredients And Procedures

4 tablespoons vegetable oil

2 leeks (white and green parts) -- cleaned and sliced

2 cloves garlic, thinly sliced

1/2 medium cabbage, -- shredded finely

6 cups water or homemade chicken broth

2 zucchini, trimmed, seeded & cut into --

1/2" half moons

1/2 pound green beans cut into 1" lengths

1/2 cup orzo or other small shaped pasta

10 ounces frozen "petite" peas, -- thawed

Salt and freshly ground pepper 1 tablespoon each chopped parsley, mint and chives

1 tablespoon chiffonade of basil

Garnish: Freshly grated Parmesan or Romano cheese, Pesto or other herb paste

In a large soup pot, heat the vegetable oil. Add the leeks, cover and cook for a couple of minutes until they begin to soften. Add the garlic and cabbage, 1 cup of the water, cover and cook for 10 minutes or until the cabbage has wilted. Add the remaining water, zucchini and green beans, cover and simmer for 5 minutes or until the vegetables are somewhat tender. Add the pasta, cover and simmer for 10 minutes or until the pasta is tender. (At this point check the level of liquid; if the soup seems somewhat thick, just add more water to bring the level of the liquid back up to where it was at the beginning of cooking time.) Add the peas and simmer for 1 to 2 minutes to heat through. Season carefully with salt and pepper. Remove the soup from the heat and stir in the fresh herbs. Serve with 1 or 2 of the garnishes, according to taste.

 
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