I’m back on the Atkins diet. In 2000 I weighed in at 223 lbs, and a year later I was down to 170. I managed to keep it off by sticking to the “Ongoing Maintenance” portion of the diet until 2006, when I went off the diet completely (it was a busy year for me career-wise, and proper eating just didn’t fit into the schedule of working on a gubernatorial campaign). The weight slowly came back on, ounce by ounce, over the course of the last three years. On New years Day I clocked back in at 193.5 lbs, and decided it was time to take action, so I went back on the Atkins Diet. I’ve lost 4.5 lbs in five days thus far.
I found a recipe similar to the one below on another website and tried it out just to prove the diet isn’t all Meat-Eggs-n-Cheese. A very tasty dinner indeed, despite my modifications. :)
Serving Size : 4
2 lbs of chicken legs, skin removed.
1 c coconut milk
3 tsp Thai red curry powder
2 tsp lime juice
1/4 c coconut oil or peanut oil
1/4 c green onion — chopped
salt and pepper — to taste
Saute chopped onion in coconut oil and saute until the white parts of the onions are nearly transparent.
Add curry and cook 30 seconds more.
Add chicken and cook until chicken is approximately half done; turning
chicken over.
Add coconut milk and lime juice and cook until chicken is cooked through.
Then leave it on for a while longer to thicken up the coconut milk.
Add salt and pepper to taste.
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Estimated 4.4 g carbohydrates
You could always serve this with riced cauliflower for a more “traditional” style Asian meal.
