The Dukan Diet is the latest diet to hit Europe and is spreading quickly to the States. The creator of the diet, Pierre Dukan, is a French nutritionist and general practitioner who put this diet together back in 2000. It is geared for those who are looking to lose a quick ten pounds (or those final ten pounds that often plague us).
The diet limits your intake of carbohydrates, which forces your body to burn fat as you eat lean proteins, bran, copious amounts of water and do a brisk 20 minute walk every day. There are four phases of the Dukan Diet: Attack, Cruise, Consolidation, and Stabilization. The Attack phase consists of the food limitations stated above, and this phase lasts one to ten days. The Cruise phase adds an unlimited amount of vegetables (the non-starch types) every other day to your food intake, plus some more oat bran. Depending on how much weight you want to lose, and how dedicated you may be, this phase may last one to several months. The Consolidation phase allows you to add vegetables to your diet every other day, with the addition of one piece of fruit, two slices of any kind of whole-grain bread product and a single serving of hard cheese. Although this phase lasts five days for every pound you’ve lost so far, there are at least days where you may eat whatever you want. Lastly, the Stabilization phase is the maintenance phase of the diet. You are permitted to eat whatever you choose for six days out of the week, with one day following the Attack phase diet plan.
Trying to find a recipe to suit each phase may be a little challenging, but we have a delicious recipe below that served the Cruise phase very well. It’s something that even other members of your family who may not be following the diet will enjoy, as well as serving as a taste of “comfort food” along the way.
Chicken, Mushroom and Pepper Casserole
½ white onion, finely chopped
2 large boneless, skinless chicken breasts, cubed
A few drops of extra virgin olive oil
6 button mushrooms, cut to your desired thickness
1 red bell pepper, seeded and sliced
1 yellow bell pepper, seeded and sliced
1 sprig of fresh rosemary, or 1 table spoon of dried rosemary
2 tablespoons corn starch
10 ounces chicken or vegetable stock
Salt and pepper, to taste
1 – Preheat your oven to 350 degrees.
2 – Place the cubed chicken breast pieces into a large bowl and add the corn starch. Stir the pieces all around in order to fully coat each piece.
3 – Heat the olive oil in a pan and add the cut onion. Sauté them until they become translucent.
4 – Add the chicken pieces to the onion in the pan and fry them until the chicken is fully cooked and you have a nice color to them.
5 – Add the mushrooms, peppers and rosemary as you continue to cook for five more minutes, stirring consistently.
6 – Add the chicken or vegetable stock to the pan and bring it to an easy boil. Transfer all of the ingredients into an oven-safe casserole dish.
7 – Cover the casserole dish with foil, and cook it for approximately 30 to 45 minutes, or until the chicken is tender after absorbing the stock. Remove, allow to cool slightly and serve.