Low-Carb Conversations
Low-Carb Conversations features conversations with co-hosts Leah Williamson, Kara Halderman and a variety of voices in the Low-Carb, Paleo and Real Food movements, expressing many different points of view.

  Today Jimmy and Mindy welcome Lori Reed and Mike MacDonald to Low-Carb Conversations With Jimmy Moore And Friends! So pull up a chair, grab a cup of coffe3 and join us on the Virtual Porch for another excellent low-carb gabfest!

 

LINKS MENTIONED IN EPISODE 35
- Support our sponsor: CarbSmart.com (get 10% off your order of $50 or more with coupon code "jimmy")
Lori Reed on Facebook
Mike's AKR Conditioning web site
AKR Conditioning on Facebook
"Lose Weight. Regain It. Blame Hormones?"
"The problem with healthy fats"

Direct download: LCC-ep-35.mp3
Category:general -- posted at: 1:00am EDT

LINKS MENTIONED IN EPISODE 34
- Support our sponsor: CarbSmart.com (get 10% off your order of $50 or more with coupon code “jimmy”)
Kendall Kendrick's "Primal Balance" blog
Tim Young's "Unseen Menace" blog
"Ohio puts 200-pound third-grader in foster care"
"Why low-carb diets are a bad idea"

Direct download: LCC-ep-34.mp3
Category:general -- posted at: 1:00am EDT

LINKS MENTIONED IN EPISODE 33
- Support our sponsor: CarbSmart.com (get 10% off your order of $50 or more with coupon code “jimmy”)
Hunter Copeland's "Hunting For Health"
"Hunting For Health" podcast
Gary Drisdelle's "Healthyism"
Gary Drisdelle on Facebook
"Start treating obesity as a disease"
"WI Judge: No Right to Produce or Eat Food"

Recipes:
Tortilla Wrap (Without the Tortilla!) by Gary Drisdelle

One large head of leaf lettuce or romaine lettuce
1 cup of Shredded organic cheese
1 ea Diced red and yellow peppers
1 Diced cucumbers
4 Shredded carrots
1/4 Diced red cabbage
One large lightly fried onions
2 Sliced Avocados
Medium size jar of organic salsa sauce
Small tub of organic sour cream
6 Scrambled eggs
 
Pre wash and dry the lettuce
Lay out all ingredients in separate dishes on table each with own spoon
Pile leafs of washed lettuce on separate plate
 
That's it.
About 8 servings
 
Kids love this! You can go wild with this and add just about anything. If you are vegetarian, add more veggies and make a guacamole as an additional binder.

Tossed Spice Chicken Thighs by Hunter Copeland


I'm  in favor of folks eating more fish as well as red meats, but this is an easy chicken recipe that my family seemed to like and I thought I would share.

Ingredients:

1 pound of chicken thighs (works w/ chicken legs)

dried rosemary

sea salt

black pepper

garlic powder

paprika

melted butter or coconut oil

Preparation:

Preheat your oven to 375 degrees. Pat the chicken legs dry. Brush with either melted butter or coconut oil and sprinkle with each spice. You may vary them depending on your taste preferences.  We have tried it with different spices and diffeent amounts.  It is good regardless. Sage and rosemary work well.  Bake the chicken in a shallow baking dish and when you notice liquid flowing from it, baste the droppings back over the top of the chicken.  Also,this recipes isn't as good with breast meat.  Use the fattier chicken parts -thighs or legs.

http://www.huntingforhealth.com/2011/05/tossed-spice-chicken-thighs.html

Direct download: LCC-ep-33.mp3
Category:general -- posted at: 12:53pm EDT

Today Jimmy and Mindy are joined by Scott Milford and Jerome Biggars as they discuss getting cheesed off by cheese, pizza as a vegetable and much more! So pull up a chair, grab a cup of coffee and sit a spell on our Virtual Porch as we chew the fat on another great episode of Low-Carb Conversations With Jimmy Moore and Friends!

LINKS MENTIONED IN EPISODE 32
- Support our sponsor: CarbSmart.com (get 10% off your order of $50 or more with coupon code "jimmy")
- Scott Milford's "Quitting Sugar" blog
- Scott Milford on Twitter
- Scott Milford on Facebook
- Jerome Biggars' "Watch Me Lose 300 Pounds" blog
- "USDA Wants Potatoes Out Of School Lunches"
- "My Take on the Potato Wars" by Monica Reinagel
- "The Grim Reaper Wears a Cheesehead: Billboard Warns Packers Fans of Obesity Risk"
- "Physicians group removes Cheesehead from anti-cheese billboard"

Recipes:

SPINACH LASAGNA

1 pound ground beef

2 tablespoons onion, chopped

1/8 teaspoon garlic powder

1/2 cup spaghetti sauce

8 ounces cream cheese

1 egg

1/8 teaspoon pepper

10 ounces frozen chopped spinach, thawed & drained

4 ounces mozzarella cheese, shredded

2 tablespoons parmesan cheese (I used the kind in a can)

Brown the hamburger with the onion; drain off the fat. Mix in the

garlic powder and spaghetti sauce; season to taste and heat until

bubbly. Meanwhile, soften the cream cheese in a medium-size

microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in

the egg and pepper with a spoon until well mixed. Blend in the

spinach. Spread half of the meat mixture evenly in the bottom of a

greased, 8 x 8″ glass baking pan. Spread the spinach mixture over the

meat; top with the mozzarella, then the rest of the meat. It may not

completely cover the top, but that’s ok. Sprinkle with the parmesan

cheese. Bake at 350º about 30 minutes until hot and bubbly. Or, cover

with plastic wrap and vent one corner then microwave on HIGH for 3

minutes; then reduce to MEDIUM and cook for another 7-10 minutes until

hot and bubbly. Let stand 3 minutes before serving.

Makes 6-9 servings

Can be frozen

Per 1/6 Recipe: 368 Calories; 28g Fat; 23g Protein; 5.5g Carbohydrate;

2g Dietary Fiber; 3.5g Net Carbs

Per 1/8 Recipe: 276 Calories; 21g Fat; 17g Protein; 4g Carbohydrate;

1g Dietary Fiber; 3g Net Carbs

Per 1/9 Recipe: 245 Calories; 19g Fat; 15g Protein; 3.5g Carbohydrate;

1g Dietary Fiber; 2.5g Net Carbs

NOW you CAN cut some of the carbs and calories by using Walden’s Farms

tomato & basil Pasta Sauce which is a zero carb, zero calorie sauce!

Broiled Tilapia Parmesan
Ingredients:
• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 1-2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• Old Bay Seasoning to taste
• 2 pounds tilapia fillets
Directions:
1. Raise oven rack. Preheat broiler.
2. Line bottom of broiler pan with foil. Spray top lightly with Pam olive oil spray.
3. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise, and all seasonings EXCEPT Old Bay Seasoning. Add lemon juice to achieve desired consistency. Mix well and set aside.
4. Arrange fillets top-side up on the prepared pan. Sprinkle top side with Old Bay.
5. Broil a few inches from the heat for 2 1/2 minutes.
6. Flip the fillets over, sprinkle with Old Bay, and broil for 3 more minutes.
7. Remove the fillets from the oven, flip them, and cover them with the Parmesan cheese mixture on the top side.
8. Broil for 2 1/2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook.
Cinnamon Pork Rinds
Ingredients:
• Pork rinds
• Olive oil
• Cinnamon
• Artificial sweetener (granule or powder form)
• 2 Ziploc sandwich bags
Directions: 
1.     Pour a little olive oil into a Ziploc sandwich bag. Press out all the air from the bag to ensure that the oil coats the inside of the bag.
2.     Open bag and drop in several pieces of pork rinds. Seal the bag and shake until pork rinds are coated. Remove the pork rinds and set aside.
3.     Using a clean Ziploc bag, dust the inside of the bag lightly with cinnamon and your artificial sweetener of choice.
4.     Drop the oil-coated pork rinds into the bag. Seal and shake bag until the pork rinds coated with cinnamon and artificial sweetener.
Low-Carb Chilli
Ground Beef (2 lbs)

minced onion (1/2 cup)

beef broth (1 box) I used a low sodium version

Rotel diced tomatos (1 can)

Salsa (1 jar medium and 1/2 jar hot Mama Lupe’s)

Chili Seasoning (1/2 teaspoon)

Cumin (1/2 tablespoon)

Oregeno (1 tablespoon)

Garlic Powder (1/2 tablespoon)

Black Soy Beans (2 cans)

When I serve it up for myself, I like to add a few jalapenos and
grated cheddar cheese on top.  Hope you like it!
Direct download: LCC-ep-32.mp3
Category:general -- posted at: 1:00am EDT

LINKS MENTIONED IN EPISODE 31
- Support our sponsor: CarbSmart.com (get 10% off your order of $50 or more with coupon code “jimmy”)
Bryan Davis' "Ask Bryan" blog
Bryan on Twitter
Lynn Weiler on Facebook
"Diets fail because advice is wrong, say researchers"
"The Secret Ingredient In Your Orange Juice"

Recipes:

Bryan's Pro-Biotic Ginger Bug, a recipe that is super simple and can heal / restore health!

Ingredients
2 teaspoons sugar
2 teaspoons grated ginger root (skin and all).
1 cup of spring or filtered water (not straight tap water).
Stir these ingredients in a cup (mason jar is best).

Every day or 2 add the same amount of ginger and sugar (and water as necessary).

This will start to bubble, then you know it's active and consuming the sugar.
You just pour a bit (spoonful) of the liquid into a glass of your drinking water, or any cool beverage really.

You'll be consuming just a tiny fraction of a teaspoon of sugar, but you're getting a healthy dose of probiotics.

Amazing!

This liquid can be used for many many purposes. Even making your own ginger ale (or ginger beer as it is called).

Pizza Peppers by Lynn Weiler

4 large 8 inch banana peppers..washed,topped, cut lengthwise and seeded.
Lay them on a foil lined cookie sheet and fill with your favoritw pizza sausage...it takes about a pound
Bake them at about 350 for a half an hour or until they are cooked through and browned on top

While that is baking, saute some coconut oil or butter in a pan with about a pound of sliced mushrooms and 8 diced roma tomatoes. Add 1.2 t basil and a pinch of oregano, salt and pepper, or what ever spices you love on pizza.

When the peppers some out of the over, put two on a plate, spoon the tomato mixture on top and then cover with parmesan cheese and mozzarella cheese.
I stuck them back in the warm oven for a couple minutes and wow...I will never miss a pizza crust again.

Direct download: LCC-ep-31.mp3
Category:general -- posted at: 1:00am EDT

LINKS MENTIONED IN EPISODE 30
- Support our sponsor: CarbSmart.com (get 10% off your order of $50 or more with coupon code "jimmy")
Tony Federico's "Live Caveman" blog
Tony on Facebook
Official web site for Marisa Peer
Marisa on Facebook
"Cholesterol: The good, the bad and the ugly"
"We Can Do Something to Lower Healthcare Costs"

Direct download: LCC-ep-30.mp3
Category:general -- posted at: 1:00am EDT

Today Jimmy and Mindy welcome powerlifter Philip "Rockman" Wylie and Karen Phelps of the Paleo Periodical blog as their special guests on episode 29 of Low-Carb Conversations With Jimmy Moore And Friends! So pull up a chair, grab a cup of coffe and relax as we dive in to a great conversation on our Virtual Porch!

LINKS MENTIONED IN EPISODE 29

- Support our sponsor: Skogg Kettlebell System
Phillip "Rockman" Wylie--Elite Drug Free Powerlifter
Phillip on Facebook
Phillip on Twitter
Karen Phelps' "Paleo Periodical" blog
Karen on Twitter
"Killer cantaloupe, scary sprouts: No food is totally safe, but you can reduce your risk"
"Salads are nice, but burgers are what really sell"

Direct download: LCC-ep-29.mp3
Category:general -- posted at: 1:00am EDT


Today Jimmy and Mindy welcome nutritionist Franziska Spritzler and Low-Carb Mom Wendy McCullough to this week's installment of Low-Carb Conversations With Jimmy Moore and Friends! Pull up a chair, grab a cuppa coffee join us on the Virtual Porch as we talk about why "Something is rotten in the state of Denmark" and much more!

LINKS MENTIONED IN EPISODE 28
- Support our sponsor: Skogg Kettlebell System
Wendy McCullough's "The Low Carb Mom" blog
Wendy on Facebook
Franziska Spritzler's "Low Carb Dietitian" blog
Franziska on Twitter
Franziska on Facebook
"Denmark's "fat tax" targets butter, burgers" 
"Mandatory GMO Labeling Could Be On 2012 Ballot In California"
"It's Our Right To Know" 2012 California Ballot Initiative

Recipes:

Low Carb Slow Cooked Italian Style Stuffed Peppers
by Wendy McCullough
4 bell peppers, halved, seeds and membranes removed
1 1/2 pounds ground beef
1 cup pork rinds
1/4 cup Parmesan cheese
1/2 cup no sugar added spaghetti sauce
1 clove garlic, minced
1 tsp. Italian seasoning
1/3 cup shredded mozzarella cheese
Place ground beef in bowl.  Crush pork rinds to form crumbs and place in bowl with meat.  Add Parmesan, spaghetti sauce, garlic, and Italian seasoning.  Mix til well combined.  Put meat mixture in bell pepper halves and place in crock pot.  Sprinkle cheese on top.  Cook for about 4 hours on high til peppers are tender and meat is cooked.     

Roasted Salmon

by Franziska Spritzler

2 large bunches fresh rosemary
1 medium onion, thinly sliced
4 salmon fillets with skin
2 lemons, thinly sliced
1/2 cup unsalted butter, divided into 4 pieces

Preheat oven to 450°F. Arrange half the rosemary sprigs in a single layer in center of casserole
dish. Arrange sliced onion atop rosemary. Place salmon, skin side down, atop onion. Sprinkle
with sea salt and pepper. Place piece of butter atop each fillet. Cover with remaining rosemary
sprigs. Arrange lemon slices over rosemary.

Roast salmon until just cooked through, about 20 minutes. Transfer salmon to plates. Serve with
roasted onions and lemon slices.

Direct download: LCC-ep-28.mp3
Category:general -- posted at: 1:00am EDT

Today, blogger Newell Wright of Inner Carnivore and listener Trey Potter are our gracious guests on Low-Carb Conversations With Jimmy Moore and Friends! We have some great recipes today along with our usual topical topics of conversation, so grab a cup of coffee and pull up a chair as we once again relax and chew the fat on our Virtual Porch!

 

LINKS MENTIONED IN EPISODE 27
- Support our sponsor: Skogg Kettlebell System
Newell Wright's "Low-Carb Wisdom" blog
Newell Wright on Twitter
Trey Potter on Facebook
"Insulin spray aided memory in Alzheimer's study"
"HALF of U.S. population will be obese by 2030 experts predict as the number could swell to 164 million Americans"

Recipes:

Mousse au Chocolat Recipe

Mousse au chocolat is a traditional French dessert. I have seen U.S. recipes (like Alton Brown's version) that are nothing like a real French mousse. And guess what? A real French mousse au chocolat is also a fairly low carb treat. Now, this is not a low carb recipe blog, but since I am in Belgium, where I can easily buy 70% or more dark chocolate (which is lower in sugar and high in cocoa butter), I will post one anyway.

The recipe below uses 70% dark chocolate Belgian chocolate (see nutritional information) but you can also make it with 86% dark Belgian chocolate (see nutritional information).  Ghiradelli also sells dark chocolate, if you cannot easily find dark Belgian chocolate. But it and other brands (e.g., Lindt) have soy lecithin in it. Whatever brand of dark chocolate you use, make sure cocoa butter is listed on the label. It is found only in high quality chocolate.

Ingredients:
100 grams (3.52 ounces) of dark chocolate (this recipe assumes 70% dark Belgian chocolate)
1 tablespoon butter
2 eggs

Melt the chocolate in a double boiler over water that is simmering, but not boiling. Add butter to the melted chocolate. Note: good Belgian chocolate has a lower melting point than U.S. chocolate and the melted mixture should not be too hot, so it won't cook the egg yolks.

Separate the two eggs. Beat the egg yolks then mix them into the melted chocolate until it is smooth, and without lumps.

Whip the egg whites until stiff peaks form. Gently fold the whites into the chocolate mixture.

Divide into three dishes and refrigerate for three or more hours. Each mousse will have about seven net grams of carbs per serving.

I usually consume fewer than 30 grams of carbs per day, so this would be about a fourth of my daily total. Therefore I would not recommend eating it very often, but it is a nice way to occasionally treat yourself to some dark chocolate, which is high in healthy cocoa butter.

Shrimp Cocktail Sauce

Take 6 to 8 ripe, medium sized tomatoes. Peel and seed the tomatoes.
Pulse the tomatoes in your food processor (but do not puree; leave chunks).
Add 1/4 cup pure horseradish (or perhaps a bit more, if you like more bite to your sauce)
Salt and pepper to taste.  
Juice from 1/4 lemon
1 Tablespoon of Worcestershire sauce (optional).

Then stir it all together. Makes about one cup of cocktail sauce for your cold, boiled shrimp. Without using processed and carb-laden ketchup.

We discovered that it tastes better if it has had a while for the flavors to mix, so prepare some a few hours before you need it. And we sometimes needed to put the sauce on the shrimp with a spoon, but it was really good. It also avoided the necessity of making cocktail sauce with ketchup.

 

 

Direct download: LCC-ep-27.mp3
Category:general -- posted at: 1:00am EDT

Welcome back to the Virtual Porch where Jimmy Moore and Mindy Noxon Ianotti welcome guests Nell Kauls andTina Thomas to chew the fat on Low-Carb Conversations With Jimmy Moore and Friends! So pull up a chair, grab a cup of coffee and join us!

Special thanks to our sponsor, Skogg Systems Kettlebell fitness!

LINKS MENTIONED IN EPISODE 26
Skogg Kettlebell Sysyem
Tina Thomas on Facebook
Nell Kauls' "My Life Lived With Fat" blog

Recipe:

Crustless Spinach Quiche

1 tablespoon butter
1 tablespoon olive oil
1 large onion
1 red pepper - diced
Dice onion and red pepper and sauté in butter and olive oil until softened.

1 (10 ounce) bag of frozen spinach (thaw
and squeeze to remove excess water) OR
1 package of fresh spinach OR 1 cup of
broccoli chopped finely
Add spinach and continue to sauté for about minutes or until wilted.
6 eggs, beaten
1 cup cottage cheese
2 ounces mozzarella cheese
2 tablespoons heavy cream
½ teaspoon salt
¼ teaspoon pepper
½ cup cheddar cheese - grated
Beat eggs all together in bowl. Add cooked veggies to egg mixture. Add cottage cheese, cream and mozzarella cheese. Add salt. Pepper and any spice of choice. Pour in 9” pan. Bake at 350 degrees for 40-45 minutes. Makes 6 servings
(Serving size: 1/6)

Direct download: LCC-ep-26.mp3
Category:general -- posted at: 1:00am EDT