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Jazz-up your Induction!

By Karen Barnaby

 Look at the list of allowable foods on the Atkin's induction. What do you like to eat? I think it's important to keep your food varied.

If you have something delicious and easily prepared to look forward to everyday, you'll be less bored and less likely to fall off the proverbial wagon. The great downside, IMHO, with an eating plan is that it can turn into drudgery or you will look at the proposed meal plan and think, "I don't like this or that". Be armed with a good carb counter and devise your own plan of action. The hardest thing for those of us who adopt this WOE is to break out of the "meat and potatoes" paradigm and be open to different ideas. We have to do it to be successful.

The salad\vegetable\protein possibilities are great and can be within the daily 20 gram carb allowance. Here are some suggestions, based on stuff that I like eating:

Thinly sliced raddichio, endive and fennel with a fresh basil dressing. Sprinkle with crisp bacon and goat's cheese. Eat with roasted chicken.

Raw, sauteed or grilled mushrooms on romaine with blue cheese dressing. Eat with a steak.

Fry some peppers, mushrooms and garlic. Serve on arugula, sprinkle with feta cheese and eat with good Italian sausages.

Thinly slice cucumbers, radishes and celery. Toss with lemon mayonnaise and serve on butter lettuce. Have a piece of salmon alongside. Sprinkle with fresh dill. Cook some asparagus and Swiss chard. Serve a piece of halibut, cod or sole on top and drown it with Hollandaise sauce.

Sauteed spinach, julienned daikon seasoned with soya sauce and a few drops of sesame oil. Grilled tuna on top and mayonnaise mixed with wasabi as a sauce.

Marinate cubes of feta or goat's cheese, brie or Camembert in basil, garlic and lots of olive oil. Eat with sliced cucumbers as a snack. Or sprinkle on a salad. Or have alongside a hamburger. Use as an omelette filling with 1/4 of a chopped tomato.

Make a cabbage slaw and jazz it up with mint, cilantro, green onions and a bit of lime juice. Put canned tuna or salmon and hardboiled eggs on top.



New! The Low-Carb Gourmet, by Karen Barnaby

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