Sharon Osbourne has the secret to staying on track with a diet while eating well: Stirring up concoctions from the “The New Atkins for a New You Cookbook: 200 Simple and Delicious Low-Carb Recipes in 30 Minutes or Less”.
Since she became a spokeswoman for the Atkins diet, Sharon has lost several dress sizes, reported the New York Daily News.
“My goal in partnering with Atkins is to get healthy and of course to feel better,” Sharon told the Daily News. She’s lost a total of 30 pounds. (Get more details about the Atkins diet by clicking here.)
The Atkins diet has undergone several modifications since Dr. Robert Atkins originally created it, and the number of books detailing his high fat, low-carb ketogenic diet has expanded as well. While Dr. Atkins’ own book was entitled “Dr. Atkins’ New Diet Revolution,” the latest version incorporates more of an emphasis on healthy fats as well as fiber: “The New Atkins Made Easy: A Faster, Simpler Way to Shed Weight and Feel Great — Starting Today” (click for details).
Osbourne has blogged for the site and responded to questions from fans about her Atkins diet. She’s admitted to being a fan of the low-carb Atkins diet candies as well, such as Atkins Chocolate Peanut Candies and Atkins Advantage Bars, Chocolate Peanut Butter.
Sharon revealed her three favorite brunch recipes from “The New Atkins For a New You Cookbook.” Among them: Turkey Hash, Spicy Pecan Pancakes and (recipe provided below) Crunchy Tropical Berry and Almond Breakfast Parfait.
Not familiar with the Atkins diet? You can get a complete overview of the plan and learn about which books can help you win at weight loss by clicking here.
Ingredients for parfait
- 1/2 cup heavy cream
- 1 1/2teaspoons granular sugar substitute, divided
- 1/4 teaspoon coconut or pure vanilla extract
- 1/2 cup plain unsweetened whole-milk Greek yogurt
- 1 cup raspberries
- 1 cup blueberries or sliced strawberries
- 8 tablespoons Sweet and Salty Almonds
- 1/2 cup unsweetened shredded coconut, toasted (see tip)
Instructions: Combine cream, 1/2 teaspoon sugar substitute, and coconut extract in a medium bowl; whip with an electric mixer on medium speed until stiff peaks form. Fold in the yogurt. Purée raspberries and remaining sugar substitute in a blender until smooth. Using 4 parfait glasses, alternate layers of whipped cream, raspberry purée, blueberries, nuts, and coconut, making two layers of each. Serve right away. Tip: To toast coconut in the oven, spread it in a thin layer on a baking sheet and bake at 300°F for about 20 minutes, stirring every 5 minutes to ensure even browning.
- Net Carbs: 9 grams
- Total Carbs: 14 grams
- Fiber: 5 grams
- Protein: 6 grams
- Fat: 21 grams
- Calories: 260