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ATKINS INDUCTION FOOD PORN

 
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missyo67 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote missyo67 Quote  Post ReplyReply Direct Link To This Post Posted: Sep 13 2013 at 10:44am
Woooooosahhhhhhhhh...........  Yummy
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StylingArabella View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote StylingArabella Quote  Post ReplyReply Direct Link To This Post Posted: Oct 24 2013 at 10:02pm
Originally posted by shantel75 shantel75 wrote:

I am the #1 Fan of Costco steak as of tonight. Brushed with garlic butter after being cooked under the broiler. 



Simply because of this photo I am going back on Atkins! This diet needs to become a lifestyle for me. Atkins is the only diet that helped with my hypoglycemia and keeps me from gaining too much.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote spencer4hire Quote  Post ReplyReply Direct Link To This Post Posted: Jan 11 2014 at 7:47am
started back on Adkins on Jan 1....anyone else?       
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Post Options Post Options   Thanks (0) Thanks(0)   Quote luvurself Quote  Post ReplyReply Direct Link To This Post Posted: Jan 13 2014 at 8:23pm
I'm preparing to start next Monday ( pay day) Smile Keep the food coming... I'm making a cook book and a plan!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Phattygyrl Quote  Post ReplyReply Direct Link To This Post Posted: Jan 26 2014 at 6:47pm
I need to start back ladies is anyone going to do a 2014atkins diet challenge? I need some motivation I keep putting ot off and its basically February.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote spencer4hire Quote  Post ReplyReply Direct Link To This Post Posted: Jan 28 2014 at 6:57am
Hi PG....I'm in.      I began on Jan1...still going strong.        I am dealing with major hormone issues and have been prescribed Synthroid.    Most hypethyroid sufferers say low card is the only way to lose.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote mzbhaven Quote  Post ReplyReply Direct Link To This Post Posted: Mar 14 2014 at 7:54pm
I just started low carb on the 10th of March,so far so good.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Benni Quote  Post ReplyReply Direct Link To This Post Posted: Mar 18 2014 at 9:00pm
Are any of you members of the Atkins Forum ???


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Benni Quote  Post ReplyReply Direct Link To This Post Posted: May 01 2014 at 12:35am
Started LC yesterday 4/29
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Benni Quote  Post ReplyReply Direct Link To This Post Posted: May 15 2014 at 9:11pm
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Pork in Queso Flameado
Pork in a Queso Flameado Sauce

If you've ever ordered Queso Flameado in a Mexican restaurant, it's a flavor you won't soon forget. It's a thick melted cheese fondu with chorizo crumbled in it served with flour tortillas to roll it up in. It is considered an appetizer. It is sooo good! Well, this new dish I created this evening is an entree with pork that features the ingredients of that popular appetizer. If you love Mexican food, you've GOT to try this dish! My husband just loved it, as did I!   This dish also sports some very impressive nutritional numbers below, so it's a keeper in my book. It is suitable for all phases of Atkins and other Ketogenic diets.

More delicious low-carb recipes can be at your fingertips with your very own set of Jennifer Eloff and friends’ best-selling cookbooks LOW CARBING AMONG FRIENDS. She has collaborated with famous low-carb Chef George Stella and several other talented chefs to bring you a wealth of delicious recipes you are going to want to try. Even a few of my recipes are in her cookbooks! Order your 5-volume set TODAY! (available individually) from Amazon or: http://amongfriends.us/order.php

DISCLAIMER: I do not get paid for this book promotion or for the inclusion of my recipes therein. I do so merely because they are GREAT cookbooks any low-carb cook would be proud to add to their cookbook collection

INGREDIENTS:

12 oz. pork loin, cut into 4 portions

1 link chorizo, removed from the skin and crumbled

2 T. unsalted butter

4 large green onions, chopped

1/2 c. red bell pepper, chopped

1 c. cilantro, chopped

1/2 c. heavy cream

1/2 c. water

6 oz. Monterrey Jack cheese, shredded

DIRECTIONS: Preheat oven to 350º. Pound the 4 pieces of pork with a meat tenderizer. Melt butter in large skillet over high heat. Brown pork on both sides until nearly done. Remove. Add crumbled chorizo and brown, crumbling as small as you can as it cooks.   Add the green onions, bell pepper and saute until they are tender. Lower heat to medium low and add cream, water and cilantro. Simmer a couple minutes to reduce a bit. Sprinkle the cheese over the sauce and lay pork on top. Pop into preheated oven and bake for 15 minutes or until bubbly and the meat appear to be done. Serve 1/4 of the sauce over each portion of meat. This pairs nicely with mashed cauliflower or a nice guacamole salad alongside.

NUTRITIONAL INFO:   Makes 4 servings, each contains:

567 calories

45 g fat

4.35 g carbs, 1.15 g fiber, 3.2 g NET CARBS

36 g protein

654 mg sodium

527 mg potassium

33% RDA Vitamin A, 37% B6, 33% B12, 40% c, 8% E, 5% calcium, 10% copper, 18% iron, 11% magnesium, 5% manganese, 39% niacin, 36% phosphorous, 33% riboflavin, 55% selenium, 83% thiamin, 30% zinc
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