Weight loss

The Atkins’ Diet
Originating way back in the 1960s, the famous atkins diet is still one of the most popular diets today. Although not accepted by all scientists, it allows weight loss whilst encouraging you to eat many foods that are not normally available to dieters, eg beef and some dairy produce.
Unlike other diets, on the atkins diet you eat protein and fat, it is the carbs that are on the banned list. It is often 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.
On the atkins diet the foods you are encouraged to eat continues to be nutrient-rich unprocessed foods such as meat, fish & poultry. You also can eat shellfish, regular full fat cheese, butter & olive oil.

Haselnusstoertchen Recipe

	Category	Egg Recipes
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Ingredients And Procedures

9 oz Hazelnuts

5 oz Butter

6 oz Powdered sugar

4 Eggs

2 oz Flour

1 ts Baking powder

-------------------------------FOR THE GLAZE------------------------------- 4 oz Powdered sugar

1 ts Rum

1 tb Hot water

A few whole hazelnuts 1. Grind the hazelnuts and set aside.

2. Separate the eggs and beat the yolks with the butter until creamy. Mix

the flour with the baking powder, add the ground nuts and then add all of this to the egg yolk mixture. 3. Beat the egg whites until very stiff; fold into the flour-egg yolk

mixture carefully by hand. Grease muffin tins and fill the cups half full with batter. 4. Bake at moderate heat (325F) for 25 minutes. Don't open the oven door or

they will fall. Take out of the oven and cool completely before removing them from the tins. For the glaze: Glaze the cakes and decorate with a whole hazelnut on top. VARIATION: Cut the cakes twice with a sharp knife and fill with apricot marmalade. Put them back together and glaze and decorate as before. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120

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<h1>Haselnusstoertchen</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>9 oz Hazelnuts <P>5 oz Butter <P>6 oz Powdered sugar <P>4 Eggs <P>2 oz Flour <P>1 ts Baking powder <P>-------------------------------FOR THE GLAZE------------------------------- 4 oz Powdered sugar <P>1 ts Rum <P>1 tb Hot water <P>A few whole hazelnuts 1. Grind the hazelnuts and set aside. <P>2. Separate the eggs and beat the yolks with the butter until creamy. Mix <P>the flour with the baking powder, add the ground nuts and then add all of this to the egg yolk mixture. 3. Beat the egg whites until very stiff; fold into the flour-egg yolk <P>mixture carefully by hand. Grease muffin tins and fill the cups half full with batter. 4. Bake at moderate heat (325F) for 25 minutes. Don't open the oven door or <P>they will fall. Take out of the oven and cool completely before removing them from the tins. For the glaze: Glaze the cakes and decorate with a whole hazelnut on top. VARIATION: Cut the cakes twice with a sharp knife and fill with apricot marmalade. Put them back together and glaze and decorate as before. Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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