Fri, 24 August 2012
It's time again for a superb show for you in Episode 55 of Low-Carb Conversations with Jimmy Moore & Friends with your co-hosts Jimmy Moore and Mindy Noxon Iannotti who makes a BIG announcement during the show today. Don't miss it because the news impacts the future of this podcast. This listener-supported podcast is so satisfying bringing you some of the most interesting people talking about the most current health headlines of the day. What a pleasure it is to create this cutting-edge show to get the low-carb angle and response to what's out there in the mainstream. If you are enjoying what you hear on this podcast and want to help us stay on the air, then consider making a donation of any amount towards doing that. It's been a true privilege to bring you this podcast and we are incredibly grateful for all of your wonderful love and support for us. THANK YOU for keeping the message of the healthy low-carb lifestyle alive!
Today we have Keri Rogers from the "Yogi Wellness Journey" blog and Jolene Park from the "Healthy Discoveries" blog talking about several interesting health headlines, including that recent egg yolks is as bad as cigarettes study, fair-inspired Krispy Kreme doughnuts, new obesity rates from the Centers For Disease Control, obesity education for kids, running a marathon eating fat and local advocacy for animal foods. We have some great opinion-makers with us today in Keri, Jolene, Mindy and I talking about these topics and some super low-carb recipes. So pull up a chair, grab a cup of coffee and let's talk about it!
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LINKS MENTIONED IN EPISODE 55
Recipe From Keri Rogers:
1 lb. grass-fed beef skirt steak
Fresh Ginger, grated
Braggs Liquid Aminos or Coconut Aminos*
1. Sprinkle salt and pepper over the skirt steak. Rub fresh ginger and aminos over both sides of the steak.
2. Place covered in the refrigerator to marinate over night.
3. Preheat oven to 250 degrees Fahrenheit. Heat a medium sized skillet over medium heat. Once pan is hot, sear the meat for 1-2 minutes per side. Place in a baking dish.
4. Bake for 3 hours. Cool in the refrigerator.
Recipe by Nutritionist Keri Rogers and Chef Tanner Marino.