Dukan Diet Attack Phase – Recipes and Tips #1
This is the first in a series of articles about the Attack Phase of the Dukan Diet. This phase of the program can be a very daunting prospect which can put many off following the Dukan Diet to lose weight. It can also be the first hurdle at which many dieters who start the the diet will fall.
One of the reasons that people decide not to use the Dukan Diet or have difficulty following the Attack Phase of the Dukan Diet is because it is a very different way of eating than they are used to. Both these problems can be overcome by taking a little time to plan such as when the best time to start your new way of eating is or working out exactly what food you will be able to eat. This is reason why my #1 Dukan Diet tip is “Be Prepared”.
It is with good reason that the quote “failing to plan means planning to fail” has been used by so many famous people through the years. One of the followers of the Dukan Diet who has written about his experiences on the Dukan Diet is Marshall Brain and he wrote about his “false start” and how he “didn’t really think it through” underestimating the difficulty of following the diet plan without proper preparation. Marshall may have given up on his first day but he didn’t give up on the Dukan Diet and he lost 52 pounds in 25 weeks.
My #1 Recipe has to be the “Dukan Galette” or Oat Bran Omelette as this is the recipe most closely associated with the Dukan Diet. A galette is a French word that is used to describe a flat cake that can be either sweet or savory. In this article I‘m going to provide the basic recipe but there are lots of variations to this recipes and ways in which these pancakes can be used which I’ll be providing in other posts
Dukan Oat Bran Pancake
- 1 beaten egg (or 2 beaten egg whites)
- 1 1/2 tablespoons of oat bran
- 1 1/2 tablespoons of zero fat quark or fromage frais
- Zero fat (skimmed) milk if needed
- Seasoning or sweetener of choice
- Mix together the egg, oat bran and quark or fromage frais with the seasoning (or sweetener) of your choice, adding a little milk to thin the mixture if required.
- Add a few drops of oil to a non-stick frying pan and wipe with a paper kitchen towel.
- Add the mixture to the pan and cook on a medium heat until bubbles have formed on top of the pancake.
- Turn the pancake and continue to cook until nicely browned.
To save time you can make a batch of pancakes and keep them in the refrigerator or freezer for up to a week.