Fri, 9 May 2014
Registered dietitian and diabetes educator Amy Hager joins our host Dietitian Cassie along with special guest co-host licensed nutritionist and health coach Amy Ranae today in Episode 110 of "Low-Carb Conversations With Jimmy Moore & Friends!"
We would sincerely love to have your monetary donations for this podcast if you like what you're hearing on this listener-supported, health headline-driven podcast. CLICK HERE to make a contribution of any amount to help us keep the educated opinions and views from the Paleo, low-carb, real food perspective from our highly-respected hosts and guest friends. THANK YOU SO MUCH! In today's episode, our host Dietitian Cassie invites on a fellow Minnesotan and real food nutrition geek in Amy Ranae from "Healthy Simple Life" along with guest friend and registered dietitian Amy Hager from "Bee Happy Life." Listen in as Cassie, Amy and Amy share their thoughts about a pregnant woman being asked to leave the gym for exposing her belly, the world's most expensive foods, an op-ed from a physician who would rather have HIV than diabetes, debating if calories are all the same or not, whether buying organic foods are worth it, a new simple blood test that predicts whether you will die in the next five years, and one family's experience giving up sugar for a year. Plus, don't miss the cooking tips and Amy Hager's Veggie Flax Wraps recipe at the end. So, pull up a chair, grab a cup of coffee and let's talk!
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LINKS MENTIONED IN EPISODE 110
Amy Hager's Veggie Flax Wraps
Place carrots and onion into a food processor and blend until finely ground. About 30 seconds will create this consistency. Transfer to a bowl.
Add 1 cup of flax meal and 2 Tbs of tamari/aminos and garlic powder. Mix until blended into a dough-like consistency. If the mixture is too dry, you may add a tablespoon of water or 2 until the dough like consistency is achieved.
If you have a large dehydrator: Remove the dough ball and spread onto dehydrator sheet covered with teflex and spread to a 1/4 inch thickness. Try to keep the thickness consistent and avoid thin spots. Place in dehydrator set at 120 degrees. After 2 hours, take the sheet out and gently flip it over. Peel back the lining and place back in dehydrator for another hour.
Otherwise, spread onto a parchment or silicone lined cookie sheet and bake (again aim for consistent thickness). Place in oven warmed to 150 degrees. Check on the wrap after an hour an a half to see pliable the corners are. If not totally mushy, it's ready to flip and peel off the parchment paper. Return to oven or another hour.
After the wraps have cooled a bit, you can slice them into whatever shapes or sizes you like. I find this recipe easily creates 6 individual wraps suitable for rolling veggies, tuna or your favorite combinations.
Each serving has about 150 calories, 10 grams carbs, 13 grams fat and 8 grams protein. Made with 100% REAL food!