Atkins Diet Recipes for healthy living

The Atkins Diet Recipes

The Atkins diet is known for a low-carbohydrate fad diet. It is known for weight loss by consuming less carbon or carb diet intake in your daily food life. This diet is a low fad carbohydrates diet which is told by Dr. Robert Atkins. The diet was inspired by Alfred W.pennington who based on the research during World War II. The Atkins diet recipes promote that carbohydrate restriction is the “Key” to weight loss.

The Atkins diet gain popularity in 2003 and 2004. During the height of its popularity, 1/11 American adults claimed that be on Atkins diet such as the Atkins Diet Recipes help to reduce weight. Due to this many companies released a special diet line product which contains low carb in food.

Benefits Of A Low Carb Diet

Carb and weight loss are closely related to each other. Everyone metabolism uses two different types of fuels for energy either sugar or fat. But it depends on how your body burns this to maintain the weight. Typical diet calories reduce but still high in carbohydrates(thus sugar). As a result many people constantly cycle between in sugar. However, it is really hard to lose weight that way.

Benefits Of A Low Carb Diet

 

That’s why Atkins diet recipes help to lose weight by limiting carbohydrates, so the body burns fat for fuel. Thus it helps to leaves the body steadily fueled and weight is getting lost even if you take more calories are being consumed. Balanced fueling also means constant energy levels in your body all day long , and less hungry. You can also lose weight while your stomach full. The Atkins diet recipe will help you to cut weight and calories and this approach is perfect for you…

“Atkins Diet In A Day Is Better For Losing Weight”

And today we give you the best Atkins diet recipes which help you to lose weight.

Almond And Coconut Muffin In A Mug

Almond And Coconut Muffin In A Mug

 

Prep Time: 3 Minutes9.9g Protein
Style: American19.2g Fat
Cook Time: 1 Minute2.9g Fiber
Difficulty: Easy231.6kcal Calories
Servings4 People

INGREDIENTS

  • 8 tablespoons Almond Meal Flour
  • 4 teaspoons Sucralose Based Sweetener (Sugar Substitute)
  • 2 teaspoons Cinnamon
  • 1/3 teaspoon salt
  • 4 large Eggs
  • 4 teaspoons Coconut flour, high fiber
  • Four tablespoons Sour Cream
  • 4 teaspoons Extra Virgin Olive Oil
  • 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)

DIRECTIONS TO COOK

  • Place all dry ingredients in a coffee mug. Stir to mix together.
  • Add the egg, oil, and sour cream. Stir until thoroughly combined.
  • Microwave for 1 minute. Use a knife if necessary to check and remove the muffin from the cup, slice the butter, and eat the muffin. For best results, eat immediately.

Note: Almond Meal from whole almonds is preferred for this recipe. You can be heated once it’s cooked and topped with cream cheese if you like. Replace the cinnamon with other flavorings, sugar-free syrup or 1/2 tsp unsweetened cocoa (net carb count will be .2g higher). Change the design by making it in a different mold.

This Almond And Coconut Muffin Mug in a Mug comes from the Atkins diet recipes list which is good for your health in daily life…

Almond Protein Pancakes with Blueberries

Almond Protein Pancakes with Blueberries

 

Prep Time:5 Minutes24g Protein
Style: American13.9g Fat
Cook Time: 10 Minutes4.1g Fiber
Difficulty: Moderate256.5kcal Calories
Servings4 People

INGREDIENTS

  • 8 tablespoons Blanched Almond Flour
  • 1 teaspoon Baking Powder (Straight Phosphate, Double Acting)
  • 3 large Eggs (Whole)
  • 1 cup Fresh Blueberries
  • 6 tablespoons Whole Grain Soy Flour
  • 2 ounces Large or Small Curd Creamed Cottage Cheese
  • 8 tablespoons Vanilla Whey Protein

DIRECTIONS TO COOK

  • Combine the almond flour, protein powder, soy flour, and the baking powder commonly.  Mix the beaten egg and cottage cheese until blended.
  • Heat a large nonstick pan or skillet over medium heat. Lightly grease with butter or canola oil.
  • Using about 1/4 cup per pancake, drop batter onto the pan. When bubbles begin to form in the middle of each pancake, turn over and cook another 2 minutes or until firm.
  • Serve with blueberries or add blueberries to the pancake batter while cooking.

The almond protein pancakes with blueberries recipe have come from the Atkins diet recipes list which is good for your health…

Antioxidant Berry Smoothie

Antioxidant Berry Smoothie

 

Prep Time:1 Minute32.6g Protein
Style: American15.5g Fat
Making Time: 1 Minute6.2g Fiber
Difficulty: Easy345.8kcal Calories
Servings4 People

INGREDIENTS

  • One cup of Frozen Berries
  • 1 1/3 cups Vanilla Whey Protein
  • 1 1/2 cups Coconut Milk (canned)
  • 4 tablespoons Organic Chia Seed
  • 1 teaspoon Turmeric (Ground)
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Cinnamon

DIRECTIONS TO MAKING

Place the coconut milk, berries, protein powder, chia seeds, cinnamon or cardamom, turmeric, and vanilla essence in a blender. Add ½ cup cold water and 4 ice cubes, blend until smooth is ready and serve immediately.

Note: Berries are bursting with antioxidants like anthocyanins the colorful antioxidant pigment responsible for the dark blues and purples to reds you’ll see in berries. This same antioxidant is being studied for a wide range of detox benefits from the heart to liver and skin.

This Antioxidant Berry Smoothie recipe is good for health and it comes from the Atkins diet recipes list which is good for your daily life…

Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa

Bacon, Avocado and Jack Cheese Omelets with Fresh Salsa

 

Prep Time:10 Minutes33.1g Protein
Style: American44.8g Fat
Cooking Time: 10 Minutes4.8g Fiber
Difficulty: Easy570.3kcal Calories
Servings4 People

INGREDIENTS

  • 2 medium whole (2-3/5″ diameter) Red Tomatoes
  • 1 Jalapeno Pepper
  • 2 tablespoons Fresh Lime Juice
  • 6 medium (4-1/8″ long) Scallions or Spring Onions
  • 2 ounces Cilantro
  • 8 large Eggs (Whole)
  • 2 fluid ounces Tap Water
  • 1 each California Avocado
  • 6 medium slice (yield after cooking) Bacon
  • 2 cups shredded Monterey Jack Cheese

DIRECTIONS TO COOK

  • Prepare salsa: Chop the tomatoes; finely chop the green onions and jalapeno (de-seed if you like less heat).  In a small bowl, combine all ingredients add lime juice and mix well. Season to taste with salt and pepper. Set down.
  • In a medium bowl, whisk eggs with water and season with salt and pepper.  Prepare bacon, cook thoroughly, crumble and set down.
  • Melt half the butter in a small nonstick pan over medium-high heat. When foam subsides, add half the egg mixture. Slide the pan to coat bottom and cook 1 minute, until almost set. Pour half the omelet with half the crumbled bacon, avocado and cheese and cook 1 minute.
  • Fold the empty half of omelet over filling and slide omelet onto a plate.
  • Repeat with leftover butter, egg mixture, bacon, avocado, and cheese. Serve with salsa.

Breakfast Sausage Sauteed with Red and Green Bell Peppers

Breakfast Sausage Sautéed with Red and Green Bell Peppers

 

Prep Time:5 Minutes29.8g Protein
Style: Other44.8g Fat
Cooking Time: 10 Minutes4.8g Fiber
Difficulty: Easy570.3 kcal Calories
Servings4 People

INGREDIENTS

  • 4 teaspoons Canola Vegetable Oil
  • 4 slice (1 ounce) Monterey Jack Cheese
  • 1 large (2.25 per pound, approx 3-3/4″ long, 3″ diameter) Red Sweet Pepper
  • 16 link, cooked Turkey Breakfast Sausage
  • 1 large (2.25 per pound, approx 3-3/4″ long, 3″ diameter) Green Sweet Pepper

DIRECTIONS TO COOK

  • Heat a pan with 1 teaspoon oil over medium-high heat.
  • Crumble the sausage or leave whole and slice after cooking. Saute until just beginning to brown. About 3 minutes. Cut the peppers and add them to the sausage.  Cook the sausage is browned and peppers are softened about 5 minutes.
  • Put the cheese on top and allow to melt 1-2 minutes. Serve immediately.

Baked Eggs and Asparagus

Baked Eggs and Asparagus

 

Prep Time:5 Minutes20.9g Protein
Style: American40.4g Fat
Cooking Time: 10 Minutes3.6g Fiber
Difficulty: Easy473.4kcalCalories
Servings4 People

INGREDIENTS

  • 32 spear, small (5″ long or less) Asparagus
  • 8 large Eggs (Whole)
  • 1 cup Heavy Cream
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Garlic
  • 4 tablespoons Parmesan Cheese (Shredded)
  • 8 tablespoons Almond Meal Flour

DIRECTIONS TO COOK

  • Preheat the oven to 400°F.  Prepare a small oven-safe casserole dish with a little bit of oil.  Set down.
  • Boil the asparagus spears for 2 minutes until tender-crisp.  Drain and run under cold water than tap to dry. Arrange in the prepared baking dish.
  • Pour the cream over the asparagus and then crack two eggs on top.
  • In a small bowl mix together the almond meal, Parmesan cheese, garlic, and black pepper.  Sprinkle over the eggs and place in the oven. Cook for 5-10 minutes depending upon how you like your eggs cooked.  Longer time will result in a firmer yolk. The cream will puff over the edges of the eggs and the topping should be golden brown and fragrant.

Cheese Baked Eggs

Cheese Baked Eggs

 

Prep Time:5 Minutes20.3g Protein
Style: American34.2g Fat
Cooking Time: 10 Minutes0g Fiber
Difficulty: Easy398kcal Calories
Servings4 People

INGREDIENTS

  • 4 teaspoons Unsalted Butter Stick
  • 8 tablespoons Heavy Cream
  • 8 large Eggs (Whole)
  • 4 ounces Cheddar

DIRECTIONS TO COOK

  • Melt the butter and coat the inside of a small oven-safe dish.
  • Blend the eggs and cream in a bowl and lightly beat.
  • Add cheese and freshly ground black pepper and salt to taste.
  • Bake at 375°F for 10 minutes or until set.

Cauliflower Risotto Recipe

Cauliflower Risotto Recipe

 

Prep Time:10 Minutes6.3g Protein
Style: American9.8g Fat
Cooking Time: 15 Minutes1.3g Fiber
Difficulty: Easy126.5kcal Calories
Servings4 People

INGREDIENTS

  • 2 cups Cauliflower
  • 1/2 cup Bouillon Vegetable Broth
  • 1/2 cup Parmesan Cheese (Grated)
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 tablespoons Parsley
  • 2 tablespoons Heavy Cream
  • 1 tablespoon chopped Shallots

DIRECTIONS TO COOK

  • Beat the cauliflower florets in a food processor until they are the size of grains of rice.
  • Put in a pan over medium heat cook shallots in the olive oil until tender.
  • Add cauliflower and toss to coat; add vegetable stock and cook until tender, about 10 minutes exactly.
  • Combine cream, chopped parsley, and cheese.
  • Spring with the salt and black pepper to taste.

Beef Sautéed with Peppers and Onions Topped with Cheese

Beef Sautéed with Peppers and Onions Topped with Cheese

 

Prep Time:10 Minutes54.2g Protein
Style: American33.2g Fat
Cooking Time: 15 Minutes3.5g Fiber
Difficulty: Easy573.2kcal Calories
Servings4 People

INGREDIENTS

  • 1 cup shredded Cheddar Cheese
  • 4 cups chopped Sweet Red Peppers
  • 24 ounces Ground Beef Round (10% fat)
  • 1 cup chopped Onions
  • 4¹/4  teaspoons Extra Virgin Olive Oil

DIRECTIONS TO COOK

  • Season the beef with salt and freshly ground black pepper then saute in a pan over medium-high heat with 1 teaspoon of olive oil for 2-3 minutes. Add in chopped peppers and onion.
  • Cook beef until is browned and vegetables are soft. Add some salt and pepper to taste and remove the excess juices and fat.
  • Put in a serving plate, sprinkle with cheese and allow to melt for a few minutes before eating.

Salted Caramel Cheesecake Bites

Salted Caramel Cheesecake Bites

 

Prep Time: 70 Minutes2.6g Protein
Style: American7.6g Fat
Cooking Time: 0 Minutes0.2g Fiber
Difficulty: Easy80.9kcalCalories
Servings4 People

INGREDIENTS

  • 1/8 cup Heavy Cream
  • 1/16 cup Vanilla Whey Protein
  • 1/16 cup, whole or half Macadamia Nuts
  • 1/4 teaspoon Vanilla Extract
  • 1/16 teaspoon salt
  • 1/16 teaspoon Xanthan Gum
  • 1/4 tablespoon Torani Sugar-Free Caramel Flavoring Syrup
  • 1 1/3 teaspoons Stevia in the Raw
  • 1 1/3 ounces Cream Cheese

DIRECTIONS TO COOK

People will freak over this super simple swap for cheesecake. Switching the flavors in this is a snap when you add sugar-free hazelnut syrup in place of the caramel and use hazelnuts for the macadamia nuts.

  • Place the heavy cream in a large mixing bowl with the protein powder and stevia. Whisk until smooth. Add some cream cheese, macadamia nuts (or almonds), caramel syrup, vanilla extract and blend until smooth.
  •  If the cream cheese clumps slightly, mix with a rubber spatula, breaking up the bits of cream cheese against the side of the bowl. Sprinkle the mixture with xanthan gum and mix again about 30 seconds, the mixture will thicken slightly.
  • Cover a tray and freezer with a sheet of wax paper. Using a spoon out the mixture onto the tray. Alternatively, coat a silicone candy mold or empty ice cube tray with olive oil spray and press tablespoons of the cheesecake mixture into the molds.  Freeze at least one hour before serving. Store in the freezer for up to 1 month.

Find this and other delicious recipes in the new Atkins Diet Recipes: Eat Right Not Less Guidebook to Living a Low Carb and Low Sugar Lifestyle.

Crustless Pumpkin and Ham Quiche

Crustless Pumpkin and Ham Quiche : The Atkins Diet Recipes

 

Prep Time: 10 Minutes9.9g Protein
Style: American17.3g Fat
Cooking Time: 30 Minutes1.1g Fiber
Difficulty: Moderate211kcal Calories
Servings4 People

INGREDIENTS

  • 1/2 medium (2-1/2″ diameter) Onions
  • 1 tablespoon Unsalted Butter Stick
  • 1/16 teaspoon Red or Cayenne Pepper
  • 1/2 cup shredded Gruyere Cheese
  • 1/2 tablespoon Parsley
  • 2 large Eggs
  • 1/4 cup Heavy Cream
  • 1/2 cup, mashed Cooked Pumpkin
  • 1/4 cup Ham (Whole, Cured, Roasted)

DIRECTIONS TO COOK

  • Preheat the oven to 350°F.  Prepare a pie plate with oil.  Set down.
  • In a small pan saute diced onions in butter until it soft; around 6 minutes.
  • In a large bowl mix them together eggs and cream.  Add the diced ham, pumpkin, sauteed onion, cheese, and chopped parsley. Season with salt and freshly ground black pepper (about 1/4 tsp each) and cayenne pepper (optional).
  • Pour down into pie plate and bake for 30-35 minutes until puffed and set in the center.  Put them onto a wire rack to cool. Enjoy warm or cold.

Coconut Muffin in a Cup

Coconut Muffin in a Cup : The Atkins Diet Recipes

 

Prep Time: 5 Minutes8.8g Protein
Style: American20.4g Fat
Cooking Time: 1 Minute4.7g Fiber
Difficulty: Easy249.8kcal Calories
Servings4 People

INGREDIENTS

  • 4 tablespoons Heavy Cream
  • 4 ½ large Eggs
  • 1 1/3 tablespoons Vegetable Oil
  • 4 teaspoons Flax Seed Meal
  • 1 teaspoon Coconut Extract
  • 4 dashes salt
  • 5 1/3 tablespoons Coconut Flour
  • 4 teaspoons Sucralose Based Sweetener (Sugar Substitute)
  • 2/3 teaspoon Baking Powder (Sodium Aluminum Sulfate, Double Acting)
  • 4 tablespoons Shredded Coconut Unsweetened (Bob’s Red Mill)

DIRECTIONS TO COOK

  • Combine the egg, cream, oil, coconut or vanilla extract and sucralose in a microwave-safe mug, blend them to combine with a fork.
  • Add the shredded coconut, coconut flour, flaxseed meal, baking powder, and salt.  Mix with a fork until fully combined then place in the center of the microwave and heat for 1 minute until it begins to rise.  Remove immediately from the mug, slice and enjoy…

Double Chocolate Protein Pancakes

Double Chocolate Protein Pancakes : The Atkins Diet Recipes

 

Prep Time: 5 Minutes24.7g Protein
Style: American36.8g Fat
Cooking Time: 15 Minutes5.8g Fiber
Difficulty: Easy461.8kcal Calories
Servings4 People

INGREDIENTS

  • 1 cup Ricotta Cheese, whole milk
  • 4 each Egg
  • 2 2/3 tablespoons Coconut Oil
  • 4 tablespoons Lily’s Sugar-Free Chocolate Chips
  • 58 grams Atkins Milk Chocolate Protein Powder
  • 1/2 teaspoon Baking powder
  • 1 teaspoon Cinnamon, ground
  • 1/4 teaspoon salt

DIRECTIONS TO COOK

  • Whisk together the ricotta cheese and eggs.
  • Add the baking powder, protein powder,  cinnamon, and salt. Blend until uniform.
  • Heat the 1 tsp oil in a pan over medium heat. Once the pan becomes hot add 1/4 of the batter and quickly smooth it out into a 6-inch round shape with the back of a spoon.  Sprinkle 1/4 of the chocolate chips over the surface.
  • Cook until bubbles begin to form during the pancake then gently flip over; cook 2-3 minutes per side.  Repeat for the remaining batter to make 3 additional pancakes.

These are delicious served with fresh berries, no syrup is needed as these pancakes are sweet on their own.  Each serving is two 6-inch pancakes.

Note: 29g = 1 scoop of Atkins Milk Chocolate Protein Powder.

Creamy Scrambled Eggs with Dill and Smoked Salmon

Creamy Scrambled Eggs with Dill and Smoked Salmon : The Atkins Diet Recipes

 

Prep Time: 5 Minutes21.1gProtein
Style: American36.8g Fat
Cooking Time: 15 Minutes0.5g Fiber
Difficulty: Easy343.9kcal Calories
Servings4 People

  INGREDIENTS

  • 8 large Eggs (Whole)
  • 3 tablespoons Heavy Cream
  • 4 medium (4-1/8″ long) Scallions or Spring Onions
  • 1 tablespoon Dill (Dried)
  • 6 ounces Smoked Chinook Salmon (Lox)
  • 1/2 teaspoon salt
  • 4 tablespoons Unsalted Butter Stick

DIRECTIONS TO COOK

  • In a large bowl, whisk the eggs, cream, dill, and salt.
  • Melt butter in a large pan over the medium heat. Add diced scallions; cook 8 minutes until softened. Pour the egg mixture; and cook 3-4 minutes, mixing occasionally, until almost set.
  • Cut down the salmon into bite-sized pieces and place it evenly over the eggs.  Cook for 1 minute more or until eggs reaches desired doneness.
  •  Then transfer to warmed plates.

Note:Salmon fish good for your health and your skin. Because it contains Fatty acids, Omega-3 DHA and EPA also.

Low Carb Chocolate Cake Donuts

Low Carb Chocolate Cake Donuts : The Atkins Diet Recipes

 

Prep Time: 5 Minutes7.1g Protein
Style: American26.4g Fat
Cooking Time: 15 Minutes5.8g Fiber
Difficulty: Easy285.3kcal Calories
Servings4 People

INGREDIENTS

  • 4 2/3 tablespoons Unsalted Butter Stick
  • 2 large Eggs
  • 3 1/3 tablespoons Sucralose Based Sweetener (Sugar Substitute)
  • 1/8 cup Coconut Milk Unsweetened
  • 1/3 cup Almond Meal Flour
  • 1 1/3 tablespoons Organic High Fiber Coconut Flour
  • 1/4 teaspoon Baking Powder (Sodium Aluminum Sulfate)
  • 2/3 teaspoon Vanilla Extract
  • 1/4 teaspoon Baking Soda
  • 1 1/3 tablespoons Heavy Cream
  • 1/4 cup Cocoa Powder (Unsweetened)
  • 1 1/3 ounces Lily’s Sugar-Free Chocolate Chips
  • 1/3 teaspoon Cinnamon
  • 1/4 teaspoon salt

DIRECTIONS TO COOK

  • Preheat the oven to 350°F.  Prepare a 6 donut pan by spraying with oil and set it aside.
  • Melt 5 tbsp butter in the medium microwave bowl.  Mix the eggs, coconut milk, vanilla, and granular sugar substitute until smooth.
  • Put in a small bowl whisk to combine the almond meal, coconut flour,  cocoa powder, baking soda, cinnamon, baking powder, and salt. Add this mixture to the egg mixture whisking to combine into a smooth thick batter.
  • Pour into donut pan and bake for 16-18 minutes until fragrant and set. Remove from oven to a cooling rack leaving them to sit in the pan for 10 minutes then remove from the pan and continue to cool on a wire rack.
  • Put the remaining 2 tbsp butter, heavy cream, and sugar-free chocolate in a small microwave-safe bowl that is slightly bigger than the width of the donuts. Melt at 1 minute total then whisk until smooth.  Dip the tops of the donuts in the glaze and place back on the cooling rack to set the glaze (drizzle any remaining over the tops).
  •  Enjoy immediately or refrigerate for up to 3 days in an airtight container.  Serve at room temperature.

CONCLUSION

Good food and a healthy diet are good for everyone, not just only weight losing people. We should try to avoid eating high carbohydrate food in our daily life. For a good lifestyle and long-living without any disease try always healthy food, try Atkins diet recipes which are delicious and healthy for you and your family …

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