The Dukan Diet Cookbook: The Essential Companion to the Dukan Diet
Format: PDF / Kindle (mobi) / ePub
As millions of Dukan Dieters around the world know, delicious food and permanent weight loss can go hand in hand. Now comes the Dukan Diet Cookbook—already an international bestseller— the must-have resource for making the Dukan Diet successful and delicious.
Introduced in the phenomenal bestseller The Dukan Diet, Dr. Dukan’s four-step plan rejects counting calories and instead harnesses the power of pure protein, empowering you to achieve your “True Weight” and keep the pounds off forever. The Dukan Diet Cookbook is filled with over 350 simple, French-inspired recipes for the two most challenging phases of the diet—the protein-only Attack phase and the protein-and-vegetable Cruise phase. From Crispy Chicken Wings and Ham Soufflé to Turkey Meatballs with Rosemary and Mint, Mussels Provençal and Curried Turnip Soup to Flourless Chocolate Cake and a scrumptious Vanilla Cookie—plus all-new recipes for Shirataki noodles—the recipes in this book prove you don’t have to sacrifice great taste and satisfaction in order to lose weight.
Illustrated with sixteen pages of delectable color photographs, The Dukan Diet Cookbook is the essential companion to the Dukan Diet.
becoming something you need to do. When Should You Drink Water? People still cling to old wives’ tales that would have you believe that it is best not to drink at mealtimes to avoid food trapping the water. Not only does this idea have no physiological basis, in many cases it makes things worse. Not drinking when you eat, at a time when you naturally get thirsty and when drinking is so easy and enjoyable, may contribute to suppressing your thirst. Then, when you are busy later on with your
lemon juice, and garlic. Pour three-quarters of this marinade over the chicken, mix thoroughly, cover, and refrigerate for 2 hours. 4. Preheat oven to 425°F. 5. Thread the chicken chunks onto skewers (see Note) and place on a rack over a rimmed baking sheet. Roast them for about 7 minutes, or until just cooked through. 6. In a small saucepan, blend the cornstarch with the cold milk and add the remaining quarter of the marinade. Gently simmer the mixture over medium heat, stirring often, for 5
Pour the milk into a medium heavy-bottomed pan and warm over medium heat. Pour in the eggs and cook, stirring continuously with a spatula. 3. Remove the pan from the heat and stir in the salmon and ricotta. 4. Decorate the salmon and eggs with chives before serving. Scrambled Eggs with Herbs MAKES 2 SERVINGS Preparation time: 10 minutes Cooking time: 10 minutes 4 eggs ½ cup fat-free milk Salt and freshly ground black pepper A pinch of ground nutmeg 2 sprigs of fresh parsley or 4
Continue cooking for 10 minutes over medium heat. 9. In a blender, process the soup until smooth, about 30 seconds. 10. Serve hot, garnished with the chopped eggs, chives, and chervil. Note: As a substitute for sorrel, you may use the same amount of spinach, with the addition of 1 teaspoon of lemon juice. Carrot, Fennel, and Thyme Soup MAKES 3 SERVINGS Preparation time: 20 minutes Cooking time: 25 minutes ⅛ teaspoon vegetable oil 1 medium onion, diced 1 cup thinly sliced leeks
combine thoroughly, cover, and refrigerate for at least 2 hours before serving. Note: You will need a large steamer for this recipe. Garlicky Shrimp and Shirataki Noodle Stir-Fry MAKES 1 SERVING Preparation time: 5 minutes Cooking time: 10 minutes ⅛ teaspoon olive oil 1½ teaspoons finely chopped fresh garlic 1 tablespoon finely chopped shallots or onion 6 ounces shrimp, peeled and deveined 1 tablespoon chopped fresh herbs, such as parsley, sorrel, or basil Thai hot sauce, such