• Did you know omelets at IHOP restaurants contain pancake batter to make them fluffy?  This can wreak havoc with Kimkins or any other low carb diet!  Ask before you order!
  

• Did you in a 3 month study in Greece, women who walked lost 7.3 pounds, while those who jogged lost only 4.2 pounds.
  

• Did you know if you snack on 12 almonds instead of a Snickers bar 3 times a week for a year, you'll save 30,576 calories and 780 grams of saturated fat – that's roughly the equivalent of 54 Big Macs!
  

A very attractive brunch dish for Easter or Mother's Day and cooks quickly leaving you plenty of for relaxing with guests. Plus, it reheats well for a Kimkins friendly lunch the next day!

Ingredients (serves 4)

• 4 large eggs
• 4 egg whites
• 1 cup cooked asparagus, chopped
• 4 oz Canadian bacon, chopped
• 1 Roma tomato, sliced
• 1/4 cup onion, minced
• 4 tbsp grated parmesan cheese
• 1 tbsp garlic, minced
• 1 tbsp butter
• 1 green onion, chopped (garnish)
• salt & pepper

Preheat the oven to 350 degrees F.

Melt butter in a nonstick oven proof skillet. Beat together eggs, cheese, salt, pepper and set aside. Add onion & garlic to melted butter and sauté for 2 minutes. Add asparagus and Canadian bacon, stirring occasionally for 5 minutes.

Pour the egg mixture into the skillet turning heat to medium-low. Cook for 5 minutes or until the frittata bottom is firm.  Arrange tomato slices on top.  Transfer skillet to the oven. Check every 5 minutes until the frittata top is no longer runny. Garnish with green onionand serve warm or at room temperature.

Variations: This recipe works for an endless number of frittata combinations. Favorites include broccoli & leek, Italian sausage & mushroom and roast chicken & roasted red pepper.

Nutritional Info (per serving)
Calories: 180
Carbs: 5 grams
Protein: 18 grams
Fat: 10 grams

• Did you know that your body burns the same amount of calories when you exercise whether you have an empty or a full stomach?
  

• Did you know your body burns the same amount of calories when you exercise at 6 am as it does at 6 pm?
  

• Did you know a 135 lb woman walking at a moderate pace must walk 66 miles to burn 1 pound of fat?

A popular discussion on Kimkins forums is the the infamous phrase: "Muscle weighs more than fat". Nope, muscle doesn't weigh more than fat.


Just as 1 pound of anything will always equal 1 pound of something else. What we're REALLY talking about here isn't weight/mass, but rather density. 1 pound of fat takes up about 5 times as much space as 1 pound of muscle does.

As you can see above, the muscle is smaller, tighter and more compact. The fat is larger, mushy and takes up more room.

This is why 2 people who both weigh 150 pounds can look vastly different depending upon how much muscle mass each person has.

This is why if you're working out and strength training you'll hear recommendations to take body measurements and not rely on the scale weight as your measure of success. You may find that even though your scale weight isn't dropping too much at one point, the inches may be dropping like mad.

Print this picture out and look at it every time you're tired or discouraged or just need some motivation to exercise.

And the next time you hear "Muscle weighs more than fat," you can reply "Well, actually ..."

A top favorite pick at Chinese restaurants and made low carb friendly for our Kimkins friends! Add Ginger Shrimp and a simple side salad for a complete low carb Asian meal!

Ingredients (serves 8)

• 8 cups chicken broth, double strength
• 6 dried cloud ear mushrooms
• 6 dried Chinese black mushroom
• 6 white button mushrooms, thinly sliced
• 4 oz firm tofu, cut into strips
• 4 oz lean pork or chicken, cut into thin strips
• 1 baby carrot, cut into matchsticks
• 1/2 cup Chinese cabbage, shredded
• 1/4 cup bamboo shoots, cut into matchsticks
• 1/4 cup cilantro or parsley, chopped
• 2 tbsp vinegar
• 1 tbsp peanut oil
• 1 tbsp sesame oil
• 2 tbsp lite soy sauce
• 1 tsp ground white pepper
• 1 garlic clove, finely minced
• 2 eggs, beaten
  

Heat chicken broth to boil, turn off and add mushrooms. Let soak and reconstitute for 15 minutes, remove from broth and slice mushrooms into 1/4" ribbons. set aside.

Heat peanut and sesame oils in nonstick skillet. Add pork and stir fry for 3-4 minutes or until cooked through. Add pork, mushrooms, tofu, carrot, cabbage and bamboo shoots to broth, stir well and turn heat to medium.

When soup comes to a simmer, slowly pour in beaten eggs, stirring with a figure 8 motion. Remove pan from heat. Add rice vinegar and white pepper, stir. Ladle into bowls and top with cilantro garnish.

Note: This is thinner than restaurant versions because high carb cornstarch is omitted.

Nutritional Info (per serving)
Calories: 135
Carbs: 7 grams
Protein: 11 grams
Fat: 7 grams