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.

LINKS MENTIONED IN EPISODE 42
- Support our sponsor: Low-Carb LifeShotz
Lydia Shatney from "Divine Health"
Dusty Roop from "Diatruth"
"Chocolate cake breakfast could help you lose weight"
"Forget Cereal – Feed Your Kids Twinkies"
"Sugar Should Be Regulated As Toxin, Researchers Say"
"Evil is among us. And it’s called sugar"

Recipes:

Ribeye with Salt & Pepper by Dusty Roop

Step 1:

Get a big ol' grass-fed ribeye steak.

Step 2:

Rub with salt & pepper.

Steps 3-4:

Grill & eat.

Asian Infused Lettuce Wraps by Lydia Shatney
http://divinehealthfromtheinsideout.com/2010/08/asian-infused-lettuce-wraps/

 

1 pound grass fed ground beef

1/4 pound of grass fed liver, pureed (optional)

1 head of leaf lettuce, bibb or butter lettuce

3 cloves garlic minced

1 tablespoon grated ginger

1 lime, juiced and zested

1 teaspoon red chili paste, or more to taste

2-3 scallions, minced

1/4 cup minced cilantro

splash of rice wine vinegar

splash of naturally fermented gluten free tamari or shoyu (soy sauce)

salt to taste

Heat a skillet with a bit of bacon grease or lard. Add the ground beef and cook on medium. Add the garlic, ginger, zest and lime juice, scallion, cilantro, chili paste, rice wine vinegar and soy sauce. Stir well until the meat is cooked through.

Remove from heat and place in a serving bowl. Rinse the head of lettuce and dry well. Place the clean leaves individually on a plate. Serve alongside the meat – scoop meat onto lettuce and wrap, roll or fold and enjoy!! These were such a success with my kids that I think these will have to stand in once in awhile instead of regular tacos on taco night!!

Direct download: LCC-ep-42-shatney-roop.mp3
Category:general -- posted at: 4:00am EDT

LINKS MENTIONED IN EPISODE 41
- Support our sponsor: Get TWO FREE Quest Bars
Joey Cardillo's "Versatile Health" web site
Sarah Ballantyne's "The Paleo Mom" web site
"Meat eaters – you are daredevils or dumb. Or both"
"Are grass-fed cows better for the earth?"
"The Failure of the FDA: Why We're Still Using Antibiotics on Livestock"
"Cooked Meat Gave Ancestors An Advantage"

Recipes:

Paleo Chewy Granola Bars by Sarah Ballantyne (aka The Paleo Mom)

Ingredients:
1 ½ cups slivered almonds
2 cups finely shredded unsweetened coconut
1/3 cup raw sunflower seeds
1/3 cup raw pepitas (hulled pumpkin seeds)
1 Tbsp sesame seeds
½ cup blanched almond flour
1/3 cup extra virgin coconut oil, melted
¼ cup unsweetened, natural almond butter (or Peanut)
¼ cup honey
1 tsp vanilla
¾ tsp baking soda
1 Tbsp ground flax seed
1½ Tbsp water
¾ cup mini chocolate chips or your favorite chopped dried fruit (optional)

1. Preheat oven to 325F. Grease a 9”x13” baking pan with coconut oil.

2. Mix ground flax seed with water and let sit for 3-4 minutes.

3. Pulse pepitas in a food processor a couple of times to break up to the size of sunflower seeds.

4. Add coconut oil, almond butter, honey and vanilla to flax goop and mix well.

5. Add almond flour and baking soda and stir to combine.

6. Add slivered almonds, shredded coconut, pepitas, sunflower seeds, sesame seeds and chocolate chips or dried fruit. Stir to combine.

7. Spoon batter into prepared baking pan. Spread out and flatten well with your hand or the back of a spatula.

8. Bake for 22-23 minutes, until golden brown. They will puff up slightly while baking, so immediately after removing from the oven, flatten the bars with the back of a spatula (or something else heat resistant and flat).

9. Let cool completely in pan before cutting into bars (I actually like to refrigerate before cutting). Cut into bars (I usually get 18-20) and wrap individual bars in plastic wrap for easy travel (optional). I prefer to store these in the refrigerator.

Bomb Diggity Bison Chili by Joey Cardillo

o 1 TBS raw certified organic extra virgin coconut oil
o Around 2 lbs of ground bison (but you can use other meat if desired)
o 1 organic onion (chopped up). We like to use white onion.
o 2 cups organic celery (chopped up)
o 2-3 cloves of organic garlic

o 1 jar of salsa (about a 12 ounce jar will work) or simply make your own. We like
pretty hot stuff so we use the spicy ones! Mild is cool also: just do what you like
best.
o Diced organic tomatoes, canned are ok but fresh are obviously better.
o 2 ½ tsp organic cumin
o 2-3 tsp organic chili powder
o 1-2 tsp organic thyme leaves
o 2 tsp Himalayan sea salt
o 1/2 cups organic green chiles

Sauté the onions, celery and garlic on low-medium heat for about 5 min. After
these are done sautéing, add the meat, chili powder, thyme and cumin (stir it up
for about 5 minutes so it all mixes up). Next pour your salsa in, add the tomatoes
and salt. Next come the green chiles. Let all of this simmer for at least an hour.

Make sure all ingredients are certified organic and meat is pasture-raised, grassfed organic. This stuff is bomb!

Direct download: LCC-ep-41-cardillo-ballantyne.mp3
Category:general -- posted at: 4:30am EDT

Direct download: LCC-ep-40-caruso-fieldhouse.mp3
Category:general -- posted at: 1:00am EDT

It’s another fabulous day for chatting about healthy low-carb living with our friends Mark Jeacoma and Tina Langston in Episode 398 of Low-Carb Conversations with Jimmy Moore & Friends! Our co-hosts Jimmy Moore and Mindy Noxon Iannotti packed in the conversation with their guest friends today discussing Paula Deen’s recent announcement that she has Type 2 diabetes, the misinformation that has been spread around out there about what causes diabetes (NEWSFLASH: it’s NOT the butter!), the New York Times column “The Fat Trap” by Tara Parker-Pope that says attempting weight loss is futile and Gary Taubes’ response to that column adding back in a bit of reality to the discussion. Plus, don’t miss our recipes at the end for delicious low-carb crackers and muffins made with flaxseeds! So pull up a chair, grab a cup of coffee and let’s talk about it on the Virtual Porch gabbing away about the health headlines of the day from the low-carb perspective.

TRY LIFESHOTZ–AN ALL-NATURAL SUGAR-FREE NUTRITION DRINK SUPPLEMENT:

NOTICE OF DISCLOSURE: http://cmp.ly/3

LINKS MENTIONED IN EPISODE 39
- Support our sponsor: Low-Carb Lifeshotz
Mark Jeacoma from “Primal Low-Carb”
Tina Langston on Facebook
“Paula Deen’s Golden Opportunity To Educate The Public About Diabetes”
“Politan: It’s not the butter, it’s the carbs”
“The Fat Trap” by Tara Parker-Pope
Response to “The Fat Trap” column by Gary Taubes

Recipe:

Flaxseed Crackers from Tina Langston

A great high fiber, crunchy, nutritious, and tasty snack. Good with dips, spreads, or plain.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
• 1 cup flax seed meal
• 1/3 cup Parmesan cheese, grated
• 1 and 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 cup water
Preparation:
Heat oven to 400 F.

1) Mix all ingredients together.

2) Spoon onto sheet pan which is covered with a silicone mat or greased parchment paper.

3) Cover the mixture with a piece of parchment or waxed paper. Even out the mixture to about 1/8 inch. I find a straight edge, like a ruler, works well, though you can use a rolling pin or wine bottle too. The important thing is not to let it be too thin around the edges or that part will overcook before the center firms up. So after you spread it out, remove the paper and go around the edges with your finger and push the thin part inwards to even it up.

4) Bake until the center is no longer soft, about 15-18 minutes. If it starts to get more than a little brown around the edges, remove from oven. Let cool completely – it will continue to crisp up.

5) Break into pieces.

The whole recipe is 6 grams of effective carbohydrate plus 35 grams of fiber.

Flaxseed Muffins from Tina Langston

3 eggs
1/4 cup vanilla davinci’s
1/4 cup cooking oil plus 2 T.
2T. water
2T. Cinnamon (amount is correct)
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup golden flaxmeal

Beat eggs and other wet ingredients well. Add dry, mix to combine. Let the batter sit for about 5 mins. Spoon into 12 greased muffin tins, bake @ 350- for 12ish minutes… I overbake mine slightly… they are almost crunch when they first come out but then soften up a little bit – I eat these over a course of like 4-5 days so I dont like them to turn to total mush. I make these as mini muffins and freeze them as I would not want anyone eating the whole lot over a few days. Drink plenty of water when eating items made with flaxmeal.

Direct download: LCC-ep-39-jeacoma-langston.mp3
Category:general -- posted at: 1:00am EDT

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