New Atkins Cookbook

Monday, February 13, 2012
atkins Last year saw the publication of the book The New Atkins for a New You by Drs. Westman, Phinney, and Volek, which I highly recommend. Now the companion cookbook, The New Atkins for a New You Cookbook by Colette Heimowitz has been released. Last week I had the opportunity to chat for a few minutes with Ms. Heimowitz, and also chef and Food Network personality Donatella Arpaia, who is using the Atkins diet to shed weight after having a baby last year.

Ms. Heimowitz is a nutritionist who was the Director of Nutrition for Dr. Robert Atkins and now serves as Vice President of Nutrition and Education for Atkins Nutritionals. I asked her about the current goals of Atkins Nutritionals and of her new cookbook. She said that the company is doing very well, and is now outselling all of its competitors in the weight loss product category. I think that says a lot about how low-carb eating is progressing in the minds of people. For the cookbook, the main focus is on simple, quick and easy meals that can be made in half an hour. She said the 150 recipes all have ingredients which are easy to find, and no more than 10 ingredients in a recipe. The cookbook includes a wide variety of dishes for all phases of the Atkins Diet, including vegetarian dishes.

Ms. Arpaia said that she was enjoying the Atkins diet. As countless people before her have found, she is not hungry as she was on her former diet. Since she is breastfeeding her baby, the diet is modified (it sounds as though she basically skipped the Induction phase). She says, "my carbs are coming from the right place" (mainly non-starchy vegetables) and that Atkins is "forcing me to eat extremely healthy". Two tips that she shared are to eat every few hours, and to keep a food journal.

Since part of Donatella's upbringing was in Italy and she travels there, I asked her about carbs in Italy. She says that she always loses weight when she goes to Italy. As I have written about, pasta portion sizes are actually small there (and al dente) and there is an emphasis on fresh, local, seasonal food.

It was fun to chat with them and to find out more about the cookbook. I have the book and am planning on trying quite a few of the recipes.

Links to competitive prices on both of the "New Atkins" books are here:

Image Courtesy of Pricegrabber

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