Gold Rozanne - Low carb 1-2-3: 225 simply great 3-ingredient recipes

Our diet is like no other. Every recipe is low carb, low calorie, and low in saturated fat. Every recipe is based on fresh, natural ingredients. And every recipe uses only 3 ingredients!

Low Carb 1-2-3 was created not by laboratory workers in white coats, but by an award-winning chef working with a professional nutritionist to combine great cooking with optimal health. Our mission is to make it possible for you to eat more simply and healthfully every day. Here's how it works.

1-2-3 means:

• Recipes that use only three ingredients (except salt, pepper, and water)
• Recipes that are low not only in carbs but also in calories and saturated fat
• Recipes that are based on fresh, natural ingredients

Every recipe falls into one of three categories:

• VLCvery low carb (0 to 5 grams CTC)
• LClow carb (6 to 10 grams CTC)
• ILCindulgent low carb (11 to 18 grams CTC)

CTC, Carbs That Count, (total carbohydrates minus fiber) are listed for every recipe.

You can use these 1-2-3 recipes to:

• Lose weight
• Maintain your weight
• Eat a balanced, healthy diet

Here are more than 225 delicious recipes that are sure to simplify your life. Low Carb 1-2-3 is designed to get you startedand to keep you going. Our special features make counting carbs easy as 1-2-3. Just add up the number of CTCs (and/or calories) to meet your dailyand lifelonggoals.

We say, Three cheers for 1-2-3!

Rozanne Gold and Helen Kimmel, M.S., R.D.

January 2005

This book is dedicated to my magnificent mother, Marion Gold, and my late father, Bill (Bernard) Gold, whom I miss more than words can say. But since love grows exponentially, there is ample affection for my husband, Michael Whiteman, the smartest man in the world, who teaches me new things every day; and for my son, Jeremy Whiteman, who graciously gave up sugary drinks for awhile to help with our research. Whether my friends need to diet or not, I thank them for their warmth, wit, and wisdom, while I marvel at their accomplishments. They are worth their weight in carbs. Amy Berkowitz, Steve North, the incomparable Arthur Schwartz whom I cherish, Bob Harned, Dale Glasser Bellisfield, Phyllis and Ben Feder, Ann and Dan Feld (who inspired the idea for this book), Jonathan and Diana Rose, Rona Jaffe, Suzie Segal, Barry and MaryAnn Seidman, Diana Carulli, Erica Marcus, Robin Zucker and John East, Marcy Blum, Dr. Judy Nelson, Susy Davidson, Marc Summers, Barbara and Michael Cohen, Joanne and David Rosen, Audrey Appleby, Fern Berman, Laura Lehrman, Kate Merker, Tina Berry, Lila Gault, Ann Stewart, Lari Robling, Sally-Jo O'Brien, my daughter Anu Duggal (who understands the quotes), and Leon and Gail Gold, my very supportive brother and sister-in-law.

More thanks to my agent, Lydia Wills, who lights the way with her intellect and insight. Deep appreciation for my nutritionist and dear friend Helen Kimmel, who began the healthy journey with me more 15 years ago. Much gratitude to Barbara Fairchild and Kristine Kidd at Bon Apptit magazine. Professional thanks to everyone at Rodale, especially Miriam Backes, who has been so supportive and smart. Grazie mille to Rose Marie Morse for spreading the good news about the book in such a thoughtful and graceful way.

Most of all, thank you to all my readers who enabled the delicious spirit of simplicity to thrive.

Rozanne Gold

This book is dedicated with love and respect to my parents, Brenda and Ed Rothstein. I try to live by their examples of kindness and compassion. They taught me that the most special times include our family and good friendsenhanced by great food and fine wine. Thank you for always believing in me!

To my husband, Barry, best friend and soul mate. Thanks for letting me follow my dreams and for eating all of my experiments. To my children, Robyn and Ian, who make my life complete, thanks for letting me have my work time so this book could become a reality. To Debra Bornstein, I'm so lucky to have you as my sister and friend.

To Rozanne Gold, my mentor and friend for more than 15 years, thank you for all the unbelievable opportunities and perfect advice you have given me. You truly are an inspiration!

To my fabulous New York girlfriendsSabrina Laufer, Ilana Austin, Jodi Scheidlinger, Rhona Susser, and Jordana Barishand to the lovely ladies of the South Jersey shoreAmy Hirsch, Emily Weiss, Jody Ludwig, Sandee Matlick, and Marva Nixonit takes a village, and I'm glad you're in it!

To my in-laws, Rita and Morty Kimmel; my brothers and sisters-in-law, Brian Bornstein, Shari and Alex Salomon, Lauren and Steven Kimmel; and my Auntie Gail Bernstein, thanks for your encouragement.

Last, thanks to my grandmothers, Ida Rothstein and Helen Rothschild. Their memories and recipes fill my heart.

Helen Kimmel

Everyone's doing iteating low carb! But not the 1-2-3 waynot yet.

Low Carb 1-2-3 addresses the needs of everyone following today's profusion of low-carb diets. This uniquely versatile cookbook cross-references all the popular plans and establishes a common ground of recipes that work superbly for any low-carb programincluding Atkins, the South Beach Diet, Sugar Busters, Glycemic Index diets, and many others.

Unlike other low-carb cookbooks, Low Carb 1-2-3 is full of recipes that use only 3 ingredients. Herein lies the magic. As I have demonstrated in my award-winning 1-2-3 cookbook series, less truly is more. This innovative approach to keeping it simple unlocks the inherent flavors of the best ingredients, allowing them to shine through, unmasked and unmuddled.

And the 1-2-3 method goes one step further: Having developed hundreds upon hundreds of recipes in the course of my 25 years as a professional chef, I have discovered that cooking simply also is the best way to eat healthfully. When you have only three great ingredients in a recipe, there's little room left for the nutritional and gastronomic bad stufflike excess sugar, white flour, saturated fats and trans fats, and overprocessed convenience foods. So this book's recipes are not only low in carbohydrates, but they are also low in calories and saturated fat. You will discover that a few fresh ingredients of uncompromising quality create remarkably satisfying results. And satisfaction is essential to anyone's success living a low-carb lifestyle.

I should know. I started my first diet at the age of 13. It was low-carb! (The craze actually began in the sixties.) And I lost 11 pounds in 2 weeks. I also tried low-cal diets and counting exchanges with my weight-watching parents for a while. Nothing lastedexcept the vicious cycle from the euphoria of raiding the refrigerator when I was alone to the deep remorse and self-loathing that always followed. This near-anorexia and binging continued through college and into graduate school.

Then a funny thing happened on the way to size 16: I became a chef. It was a kamikaze career choice for someone who had been battling her weight since she was a teenager. But at the improbable age of 23, I became chef to New York Mayor Ed Koch, living and cooking at Gracie Mansion. The Mayor and I were