Atkin diet question...recipes please?!
a!. can we eat bread !? or cereals like Special K!?
b!. plus!.!. i need some nice recipe!.!. thai chicken !.!.!. or whatever!.!.( dont eat beef/pork)Www@FoodAQ@Com
b!. plus!.!. i need some nice recipe!.!. thai chicken !.!.!. or whatever!.!.( dont eat beef/pork)Www@FoodAQ@Com
Answers:
Yikes! People saying you can't have bread are flat-out wrong!. This is not a no-carb diet, and once you've hit your maintenance level, a piece of bread is fine if it doesn't get you above your net carb total for the day!. Same with rice!.
Like most plans, though, you need to educate yourself on it!. There are several phases, and your carb limit rises in each phase!. It's a very good eating plan, and it doesn't limit you that much -- but you have to take time to understand it!.
About!.com has some decent info to get you started, and some recipes, but you're best off reading his diet revolution and it all becomes clear!.
And never, ever make a dish without knowing the carb total!.Www@FoodAQ@Com
Like most plans, though, you need to educate yourself on it!. There are several phases, and your carb limit rises in each phase!. It's a very good eating plan, and it doesn't limit you that much -- but you have to take time to understand it!.
About!.com has some decent info to get you started, and some recipes, but you're best off reading his diet revolution and it all becomes clear!.
And never, ever make a dish without knowing the carb total!.Www@FoodAQ@Com
No, you cannot eat bread or cereal!. Those are carbs!. I think you need to purchase the atkins book, because the Atkins diet is very strict and is to be followed in steps for it to work properly!. If you don't even know what a carb is, then you need to do some more research on what the diet is about and how it works!.
Here's a recipe:
***Grilled Coconut Wings***
Marinade:
2 cups coconut milk
1 medium onion, coarsely chopped
2 tablespoons crushed garlic
2 teaspoons ground turmeric
2 teaspoons red pepper flakes
1 teaspoon ground galangal (or 1/2 teaspoon freshly grated ginger)
1 tablespoon kosher salt
20 chicken wings, jointed
Thai Peanut Sauce, recipe follows
To make the marinade: using a food processor, grind the ingredients into a paste the consistency of thin yogurt!. Reserve small amount for basting and transfer the remaining marinade to a glass bowl!. Add the cleaned and trimmed chicken wings!. Toss liberally, cover with plastic wrap, and marinate in the refrigerator overnight!.
To grill the wings, shake off the excess marinade and grill the wings over medium heat for approximately 5 minutes per side, or until crispy!. Brush them frequently with the reserved marinade, and be careful not to burn the wing tips!. The wings should have a crispy texture with a deep mahogany color when done!.
Serve with the Thai Peanut Sauce!.
Thai Peanut Sauce:
1/2 cup unsalted roasted peanuts
1 tablespoon peanut oil, plus more to taste
2 fresh Thai chiles or other small chiles
1 1/2-inch-thick slice fresh ginger
4 garlic cloves
1/3 cup canned unsweetened coconut milk
2 teaspoons low-sodium soy sauce
4 teaspoons fish sauce
1 teaspoon granulated sugar
1 tablespoon fresh lime juice
Pinch salt (add to taste, as fish sauce can be very salty)
1/2 cup finely minced cilantro leaves and stems
To make the peanut sauce, add the peanuts along with the peanut oil to a food processor!. Blend, on high, until the peanuts form a rough paste!. Add the rest of the ingredients except for the cilantro; blend until smooth!. Stir in the cilantro and thin with peanut oil to taste!.
Yield: 1 cupWww@FoodAQ@Com
Here's a recipe:
***Grilled Coconut Wings***
Marinade:
2 cups coconut milk
1 medium onion, coarsely chopped
2 tablespoons crushed garlic
2 teaspoons ground turmeric
2 teaspoons red pepper flakes
1 teaspoon ground galangal (or 1/2 teaspoon freshly grated ginger)
1 tablespoon kosher salt
20 chicken wings, jointed
Thai Peanut Sauce, recipe follows
To make the marinade: using a food processor, grind the ingredients into a paste the consistency of thin yogurt!. Reserve small amount for basting and transfer the remaining marinade to a glass bowl!. Add the cleaned and trimmed chicken wings!. Toss liberally, cover with plastic wrap, and marinate in the refrigerator overnight!.
To grill the wings, shake off the excess marinade and grill the wings over medium heat for approximately 5 minutes per side, or until crispy!. Brush them frequently with the reserved marinade, and be careful not to burn the wing tips!. The wings should have a crispy texture with a deep mahogany color when done!.
Serve with the Thai Peanut Sauce!.
Thai Peanut Sauce:
1/2 cup unsalted roasted peanuts
1 tablespoon peanut oil, plus more to taste
2 fresh Thai chiles or other small chiles
1 1/2-inch-thick slice fresh ginger
4 garlic cloves
1/3 cup canned unsweetened coconut milk
2 teaspoons low-sodium soy sauce
4 teaspoons fish sauce
1 teaspoon granulated sugar
1 tablespoon fresh lime juice
Pinch salt (add to taste, as fish sauce can be very salty)
1/2 cup finely minced cilantro leaves and stems
To make the peanut sauce, add the peanuts along with the peanut oil to a food processor!. Blend, on high, until the peanuts form a rough paste!. Add the rest of the ingredients except for the cilantro; blend until smooth!. Stir in the cilantro and thin with peanut oil to taste!.
Yield: 1 cupWww@FoodAQ@Com
a!. No and no!. Don't forget, no rice!.
Thai Peanut Chicken - this should be low carb enough
INGREDIENTS
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 1/2 tablespoons chopped fresh ginger root
3/4 cup chopped green onions
2 1/2 cups broccoli florets
1/3 cup unsalted dry-roasted peanuts
DIRECTIONS
In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper!. Set aside!.
Heat oil in a skillet or wok over high heat!. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes!.
Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture!. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through!. Serve over rice!.
**************************************!.!.!.
I used to always bake my chicken and top it with bacon (which you don't like) and top it with pepperjack cheese also!.
Look in the condiment aisle for low carb marinades, thats what I did!. Read the labels, this might take time but well worth it!.
I lost 28 total pounds on this diet!.Www@FoodAQ@Com
Thai Peanut Chicken - this should be low carb enough
INGREDIENTS
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 1/2 tablespoons chopped fresh ginger root
3/4 cup chopped green onions
2 1/2 cups broccoli florets
1/3 cup unsalted dry-roasted peanuts
DIRECTIONS
In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper!. Set aside!.
Heat oil in a skillet or wok over high heat!. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes!.
Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture!. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through!. Serve over rice!.
**************************************!.!.!.
I used to always bake my chicken and top it with bacon (which you don't like) and top it with pepperjack cheese also!.
Look in the condiment aisle for low carb marinades, thats what I did!. Read the labels, this might take time but well worth it!.
I lost 28 total pounds on this diet!.Www@FoodAQ@Com
This is the official site for the Atkins diet!. www!.atkins!.com
It is my understanding that all carb rich foods are restricted!.!.!. so you would not be able to have breads!. Espaecially in the first phase of the diet!.
Rather than me offering one or two little recipes!.!.!. there many websites that offer all kinds of low carb recipes!. Here are a few good ones!.
www!.lowcarbrecipes!.org
www!.lowcarbcafe!.com
allrecipes!.com/Recipes/Main!.aspxWww@FoodAQ@Com
It is my understanding that all carb rich foods are restricted!.!.!. so you would not be able to have breads!. Espaecially in the first phase of the diet!.
Rather than me offering one or two little recipes!.!.!. there many websites that offer all kinds of low carb recipes!. Here are a few good ones!.
www!.lowcarbrecipes!.org
www!.lowcarbcafe!.com
allrecipes!.com/Recipes/Main!.aspxWww@FoodAQ@Com
a!. no!.!.!. no
b!. see below!.!.!. sub Splenda for any sugar!.!.!.!. personally, I'd skip the brining step
Thai-Style Grilled Chicken with Spicy Sweet and Sour Dipping Sauce
Chicken and Brine:
1/2 cup granulated sugar
1/2 cup table salt
4 split bone-in, skin-on chicken breasts , about 12 ounces each (see note)
Dipping Sauce:
1 teaspoon red pepper flakes
3 small cloves garlic , minced or pressed through garlic press (1 1/2 teaspoons)
1/4 cup distilled white vinegar
1/4 cup lime juice from 2 to 3 limes
2 tablespoons fish sauce
1/3 cup granulated sugar
Rub:
12 medium cloves garlic , minced or pressed through garlic press (1/4 cup)
2" piece fresh ginger , minced (about 2 tablespons)
2 tablespoons ground black pepper
2 tablespoons ground coriander
2/3 cup chopped fresh cilantro leaves
1/4 cup lime juice from 2 to 3 limes
2 tablespoons vegetable oil , plus more for grill grate
1!. To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour!. Rinse chicken under cool running water and pat dry with paper towels!.
2!. For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves!. Let stand 1 hour at room temperature to allow flavors to meld!.
3!. To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine!. Slide fingers between skin and meat to loosen skin, taking care not to detach skin!. Rub about 2 tablespoons mixture under skin!. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides!. Repeat with remaining chicken pieces!. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill!.
4!. To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes!. Empty coals into grill; build two-level fire by arranging all coals in even layer in one half of grill!. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes (grill should be medium-hot; you can hold your hand 5 inches above grill grate for 4 seconds); scrape grill grate clean with grill brush!. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate!. Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes!. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer!. Move chicken skin-side up to cool side of grill and cover with disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 10 to 15 minutes longer!. Transfer chicken to platter; let rest 10 minutes!. Serve, passing sauce separately!.
5!. Taking Thai Chicken Indoors!. If you don't have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven!. Set the brined, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil!. Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes!. The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees!. To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element)!. This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version!. The flavors, however, will be just as good!.
--America's Test KitchensWww@FoodAQ@Com
b!. see below!.!.!. sub Splenda for any sugar!.!.!.!. personally, I'd skip the brining step
Thai-Style Grilled Chicken with Spicy Sweet and Sour Dipping Sauce
Chicken and Brine:
1/2 cup granulated sugar
1/2 cup table salt
4 split bone-in, skin-on chicken breasts , about 12 ounces each (see note)
Dipping Sauce:
1 teaspoon red pepper flakes
3 small cloves garlic , minced or pressed through garlic press (1 1/2 teaspoons)
1/4 cup distilled white vinegar
1/4 cup lime juice from 2 to 3 limes
2 tablespoons fish sauce
1/3 cup granulated sugar
Rub:
12 medium cloves garlic , minced or pressed through garlic press (1/4 cup)
2" piece fresh ginger , minced (about 2 tablespons)
2 tablespoons ground black pepper
2 tablespoons ground coriander
2/3 cup chopped fresh cilantro leaves
1/4 cup lime juice from 2 to 3 limes
2 tablespoons vegetable oil , plus more for grill grate
1!. To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour!. Rinse chicken under cool running water and pat dry with paper towels!.
2!. For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves!. Let stand 1 hour at room temperature to allow flavors to meld!.
3!. To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine!. Slide fingers between skin and meat to loosen skin, taking care not to detach skin!. Rub about 2 tablespoons mixture under skin!. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides!. Repeat with remaining chicken pieces!. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill!.
4!. To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes!. Empty coals into grill; build two-level fire by arranging all coals in even layer in one half of grill!. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes (grill should be medium-hot; you can hold your hand 5 inches above grill grate for 4 seconds); scrape grill grate clean with grill brush!. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate!. Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes!. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer!. Move chicken skin-side up to cool side of grill and cover with disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 10 to 15 minutes longer!. Transfer chicken to platter; let rest 10 minutes!. Serve, passing sauce separately!.
5!. Taking Thai Chicken Indoors!. If you don't have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven!. Set the brined, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil!. Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes!. The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees!. To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element)!. This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version!. The flavors, however, will be just as good!.
--America's Test KitchensWww@FoodAQ@Com