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 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 EST

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 EST

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 EST

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