I realize that although you may be eager to begin, you are wondering at this point, just WHAT do I eat??

Low carbing is not complicated.
Keep it simple by sticking to the three basic elements of the Atkins plan:
- protein: baked, poached, grilled, broiled, fried, sauteed
- fat: a little olive oil or butter or mayo on your protein; olives & eggs are also good sources.
- vegetable: salad at two meals, steamed veggie at one as well.

Low carbing is NOT about deprivation.
One of the ways this plan is different from many others is that a healthy amount and type of fat is included. Fat is necessary to keep your organs healthy & functioning correctly. Include a reasonable amount (in other words, don't eat a quarter pound of butter!) in your meal plan and you will find it keeps you feeling full, satisfies your hunger and prevents a sense of deprivation.

Just count your carbs, eat when you are hungry --- until you are full, not stuffed. And remember that it is better for you to 'graze', eating just a little at a time or even 5-6 mini-meals sread evenly throughout the day than to eat 2 or 3 larger meals. Why? It keeps your blood sugar lower most of the time, DIScouraging insulin & blood sugar spikes and ENcouraging ketosis fo a greater portion of the day. One way to do this is to eat your protein, then later your salad or veggie, then a while later a bit of cheese or a stuffed celery stick, etc. Doesn't bog your metabolism down with a whole bunch of food allatonce.

These are sample meals that are entirely suitable for induction as well as later stages of the Atkins plan.
None is difficult to make. They are fast and delicious.
The rest of the family can enjoy them too. If they are not lowcarbing, just add a side dish for them: rice, potatoes, rolls, pasta.
If you are past induction, you can augment these meals by including additional vegetables, increasing portion size (having a large rather than small salad, for instance), adding olives, a slice or two of avocado to your salad or some slivered almonds to your green beans, etc.

You can find low carb recipes (for everything from soup to chocolate fudge), tips & links to other lowcarb recipe sites at my recipe site:

Low Carb Recipes & more

- Hidden Valley Chicken (take some chicken breasts -- I use boneless, skinless -- put them in a baking dish, sprinkle on a little hidden valley ranch dressing mix -- the dry kind in a packet -- top each breast half with half a slice of bacon, bake at 350 for about 30min [until no longer pink in the middle]) + salad (iceberg, romaine, sliced stalk of celery, Kraft peppercorn ranch dressing)

- Dijon pork cutlets (pork sirloin cutlets, smeared with dijon mustard, then dredged in crushed pork rinds, sauteed in a little olive oil) + salad (baby spinach leaves, a few broccoli & cauliflower florets, Newman's Own dijon lime dressing)

- Florentine beef (flank steak, butterflied -- flattened out -- layered with provolone cheese & fresh spinach leaves, then rolled up and baked -- or you can cut large slices, then bake those spiral side up; either way, tie it together so it doesn't 'unravel' during cooking) + green beans with mushroomssauteed with a little crushed garlic.

- Poached boneless salmon filet on a bed of baby spinach leaves with homemade dijonnaise + sliced cucumber on the side (I use a little dijonnaise on the veggies as well).

- Bleu cheese burgers (2 ground beef patties, patted out thinly, with some chunky bleu cheess 'sandwiched' in the middle) + mesclun greens w/ Kraft Roka dressing + summer squash steamed with a couple thin slices of red bell pepper, chopped up.

- Shrimp scampi (shrimp sauteed quickly in garlic & butter, basically) + steamed cauliflower with sour cream & chives.

- Filet mignon (yes, I splurged!!) + mushrooms sauteed in herb butter (just a bit of chives, tarragon, parsley, crushed garlic; a little spice goes a long way) + romaine with Newman's Own caesar dressing.

- Salmon salad (poached salmon, chopped hb egg, diced celery, mayo) on a bed of shredded lettuce.

- Bacon & egg salad (chopped hard-boiled eggs, chopped crispy bacon, a little minced onion, mayo) scooped up with a couple celery stalks.

- Grilled salmon (either hot or cold), with a little dijoinnaise + salad (baby spinach, romaine, diced cucumber w/ Newman's Own Dijon-Lime dressing)

- Roast beef w/ a little horseradish mayo & freshly ground black pepper + green beans with lemon butter + salad (romaine, endive, sliced radishes w/ vinagrette)

- Rotisseried chicken + spinach sauteed in olive oil & a bit of minced garlic + salad (iceberg, diced cucumber, a few olived, sliced w/ Italian dressing)

- Grilled pork chop(s) + smashed cauliflower (steam, drain, mash coarsely w/ a little sour cream, butter, chives) + salad (romaine, celery, radishes w/ Newman's Own creamy caesar dressing)

- Omelette, stuffed with a little herbed cream cheese (make your own, with your favorite herbs; lots of uses for it!), topped with sauteed sliced mushrooms + a couple slices of crispy bacon

- Scrambled eggs w/ a little diced ham + steamed broccoli w/ melted muenster on top