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Designer Whey Protein Powder 12 oz. canister

Cindy from Maine is 45 years old and 5'6 inches tall. In October, Cindy will have been following the Atkins program for four years. She has gone from 239 pounds and a size 24 to 147 pounds and a size 14. Cindy's goal is to weigh 135 and wear size 10's.

Norma from Nova Scotia is 54 years old and 5' 6" tall. Norma began the Atkins program in July of 1999 after being introduced to it a month earlier by her friend, Joya. She began low carbing weighing 175 pounds and wearing size 18. She reached her goal of 125 pounds in late December of 1999.

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Now, while I eat more chicken than anything else, I love steak. In general, I'm too cheap to buy steak at full price, so I keep an eagle eye on the "used meat bin" at the grocery store and always snap up any good steaks that I find there. I've never gotten a bad piece of meat from the "used meat bin," but I do make certain that I either cook the meat immediately or put it into the freezer as soon as I get home.

How To Use Protein Powder for cooking and baking article by Rani Merens at CarbSmart Magazine.

In the United States eggs are traditionally a breakfast food, but I like eggs just about anytime. And I like eggs just cooked just about any way you can think of: scrambled, deviled, fried, poached, hard-boiled ... any way but raw. Eggs are quick, they're easy, they're cheap, and they always seem like comfort food to me. Eggs for dinner are particularly good when you're crunched for time or for when the food budget for the week is shot.

Clyde from Texas is 47 years old. He follows the Atkins program and is current at goal weight and on maintenance. Clyde began at 280 pounds and a 40 inch "tight" waist. He was delighted to reach 210 pounds and wear size 36 waist pants for the first time in over 20 years. Clyde's weight is currently 222 pounds but not from fat gain, rather lean muscle from weight training.

Since I didn't want to spend an inordinate amount of time in the kitchen, our meals revolved around some type of meat on the grill, deviled eggs, a vegetable relish plate with dip, and a fruit plate. I made the deviled eggs, the vegetable relish plate, and the fruit plate up at the beginning of the week and replenished them daily as we ate all of certain items. So when dinnertime rolled around each day, I simply had to turn on the grill to cook the meat and bring out the various plates of side dishes.

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