Stay low carb while celebrating your holiday!


Sep 2, 2003 11:25 ET

Celebrating Rosh Hashanah While Cutting Carbohydrates

Advice and Recipes for a Happy, Healthy and Traditional New Year

NEW YORK, Sept. 2 /PRNewswire/ -- Rosh Hashanah, the Jewish New Year, marks the start of one of the holiest weeks for the Jewish people. It is a time for reflection, self-evaluation and the consumption of sweet, traditional dishes symbolizing the hope for a prosperous year to come. Fortunately, celebrating this meaningful holiday doesn't have to be a challenge for the millions of people who are watching their weight and their health by pursuing a controlled carbohydrate diet.


"It's about balance," says Atkins food editor Stephanie Nathanson. "Tradition is very important, but so is good health. During the holidays, people often forego strong, positive eating habits, telling themselves that the holiday only comes once a year and that the foods they are eating are steeped in tradition. But holidays don't have to be an either/or proposition. Now, people have the opportunity to indulge in their traditions and still maintain a healthy diet. All it takes is a little planning.


"For a holiday like Rosh Hashanah," continues Nathanson, "there are ways to enjoy traditional foods like challah, honey and apples. You can make your own challah, for example, with Atkins Kitchen(TM) Quick & Easy White Bread Mix. Simply separate the dough in three pieces, roll and braid it. A slice or two of apple, drizzled with a symbolic drop of honey contains just a few carbs, and allows you to participate in holiday rituals even if you are on Induction."


Rosh Hashanah begins this year on the evening of September 26.


The Atkins Nutritional Approach(TM) is a controlled carbohydrate lifetime nutritional philosophy, focusing on the consumption of nutrient-dense, unprocessed foods, vita-nutrient supplementation and exercise. The Atkins Nutritional Approach(TM) consists of four phases: Induction, Ongoing Weight Loss, Pre-Maintenance and Lifetime Maintenance. Dr. Robert C. Atkins founded Atkins Nutritionals, Inc., in 1989 to promote good health by changing the way the world eats and to help people enjoy healthier lives. Atkins Nutritionals, Inc. continues to be a pioneer and leader in providing innovative nutritional and informational products based on controlled carbohydrate nutritional science and rooted in the Atkins Nutritional Approach(TM). For more information, visit Atkins on the web at www.atkins.com. RECIPES

Fish Terrine

Servings: 8
Prep time: 15 minutes
Bake/Cook time: 1 hour
Chill time: 3 hours

Nutrition Per Serving:

Carbohydrates: 3 grams
Net Carbs: 2.5 grams
Fiber: 0.5 grams
Protein: 13 grams
Fat: 6 grams
Calories: 119

Ingredients:

1 onion, quartered
1 small carrot
1-tablespoon vegetable oil
3 tablespoons fresh parsley
2 tablespoons fresh dill
1-pound white fish fillets
1/2 pound salmon fillet
2 eggs
1 1/2 teaspoons salt
1/2-teaspoon pepper
3/4-cup cold water

Directions:

1. Heat oven to 350°F. Line an 8-inch x 4-inch loaf pan with aluminum
foil; spray foil with nonstick cooking spray. In a food processor,
process onion and carrot until finely chopped.
2. Heat oil in a medium skillet over medium heat. Cook onion and carrot
until softened, about 5 minutes.
3. Place parsley and dill in processor; process until chopped. Add white
fish, salmon, eggs, salt, and pepper; process in pulses until fairly
smooth. Add vegetables; pulse to combine. Gradually add water and
process until incorporated.
4. Transfer mixture to loaf pan; smooth top. Cover with aluminum foil.
Place a roasting pan in oven. Half fill with hot water. Place loaf pan
in roasting pan (water should come at least halfway up sides of pan).
Bake 1 hour until terrine is set. Remove from oven. Cool slightly
before refrigerating. When chilled, unmold and cut into slices.

Homemade Chicken Soup

Servings: 6
Prep time: 15 minutes
Bake/Cook time: 1 hour

Nutrition Per Serving:

Carbohydrates: 1.5 grams
Net Carbs: 1 grams
Fiber: 0.5 grams
Protein: 14 grams
Fat: 1.5 grams
Calories: 77

Ingredients:

2 large stalks celery
2 carrots, peeled
2 onions, quartered
1 parsnip, peeled
3 sprigs parsley
1 whole stewing hen or chicken (about 5 pounds), cut into 8 pieces, breast
meat reserved
10 black peppercorns
2 bay leaves
1-tablespoon kosher salt

Directions:

1. Finely chop 2 tablespoons each of celery, carrot, onion and parsnip
and set aside. Place large vegetable pieces, parsley, chicken (except
reserved breast meat), peppercorns, bay leaves and salt in a large
soup pot. Add 2 quarts of cold water.
2. Bring to a rapid boil; skim off any foam that rises to the surface,
then lower to a gentle simmer. Cook 1 hour. Discard all cooked solids
with a slotted spoon. Strain soup through a mesh strainer into a
smaller soup pot.
3. Cut chicken breasts in half horizontally to make thin cutlets. Bring
soup to a boil. Add chicken breasts and finely chopped vegetables to
soup; cover and remove from heat. Allow to sit 10 to 15 minutes, until
chicken is cooked through and vegetables are tender. Cut chicken into
thin slices before serving.

Brisket with Mushrooms

Servings: 6
Prep time: 15 minutes
Bake/Cook time: 2 hours

Nutrition Per Serving:

Carbohydrates: 7.5 grams
Net Carbs: 6 grams
Fiber: 1.5 grams
Protein: 66 grams
Fat: 68 grams
Calories: 921

Ingredients:

1 ounce dried porcini mushrooms
1-tablespoon vegetable oil
1 4 to 5 pound beef brisket
2 medium onions, thinly sliced
3 garlic cloves, pushed through a press
1 can (14 1/2 ounces) reduced sodium beef broth
1 bay leaf
1/2-teaspoon salt
1/4-teaspoon pepper

Directions:

1. Place mushrooms in a small bowl with 3/4 cup of water. Microwave on
high until water boils; remove and let mushrooms cool to room
temperature.
2. Heat oil in a large dutch oven over medium heat. Brown brisket on one
side. Turn and add onions; continue browning. When onions are brown,
add garlic; cook 1 minute more.
3. Remove mushrooms from soaking liquid (reserve liquid). Rinse mushrooms
and chop. Strain soaking liquid through a coffee filter to remove
grit.
4. Pour in beef broth and mushroom liquid. Add bay leaf, salt, and
pepper. Cover; reduce heat to low and cook 2 to 2 1/2 hours, until
brisket is tender. Transfer brisket to a cutting board.
5. Increase heat to high and cook until juices thicken slightly. Remove
bay leaf. Cut brisket against the grain into thin slices.

Coconut Macaroons

Servings: 30
Prep time: 20 minutes
Bake/Cook time: 12 minutes

Nutrition Per Serving:

Carbohydrates: 3 grams
Net Carbs: 1.5 grams
Fiber: 1.5 grams
Protein: 1 grams
Fat: 5 grams
Calories: 59

Ingredients:

4 egg whites, at room temperature
1 1/2 cups granular sugar substitute
1/2-teaspoon coconut extract
3 cups grated unsweetened coconut (about 8 ounces)

Directions:

1. Heat oven to 325°F. Grease 2 baking sheets and dust with Atkins Bake
Mix. With an electric mixer on medium speed, beat egg whites on low
until medium peaks form; gradually beat in sugar substitute and
coconut extract; continue beating until stiff peaks form.
2. Fold in coconut. Drop walnut sized mounds of mixture onto prepared
baking sheets. Shape into little pyramids with wet fingertips.
3. Bake 12 minutes; cool on sheets 1 minute then carefully transfer to
wire racks to cool completely.

Source: Atkins Nutritionals, Inc.

CONTACT: Gina Mangiaracina of WWR Public Relations, +1-212-714-0300, or
gmangiaracina@wwafsp.com, for Atkins Nutritionals, Inc.


Web Site: http://www.atkins.com/

Thank you for the Rosh Hashanah recipes. Below are my favorite Yom Kippur recipes.

I love fish terrine!
I'd never thought of it as low carb.
I can't wait to try the recipe, it looks great!



Always eat your veggies first!