Fri, 4 November 2011
LINKS MENTIONED IN EPISODE 30
Fri, 28 October 2011
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
Fri, 21 October 2011
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
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.
by Franziska Spritzler
2 large bunches fresh rosemary
Fri, 14 October 2011
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
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.
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.
Fri, 7 October 2011
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!
Crustless Spinach Quiche
1 tablespoon butter
1 (10 ounce) bag of frozen spinach (thaw
Fri, 30 September 2011
This week Jimmy and Mindy are joined by Caitlin 'The Grass-fed Girl' Weeks and Justin Bently, the host of Real Food Science on YouTube.
Don't miss this great episode, brought to you by our friends at Skogg Kettlebell System!
Fri, 23 September 2011
Welcome back for another great episode of Low-Carb Conversations With Jimmy Moore and Friends!
Today Jimmy and Mindy are joined by Paleo blogger Badier Velji and MMA athlete Sally Krumdiack. They talk about recent developments in the battle against Childhood Obesity and a great recipe for spaghetti squash with meat sauce. So go grab a cup of coffe, pull up a chair and join us on the Virtual Porch for some great low-carb chin wagging!
LINKS MENTIONED IN EPISODE 24
Makes 2-3 normal servings or 1 post-WOD serving
All ingredients are from Trader Joe’s, but any store will do
1 lb grass-fed ground beef
2 tbsp coconut oil (not from TJs, but you can find it at Whole Foods or onlinehere
1 jar Tomatillo and Roasted Yellow Chili Salsa
3 tsp cumin
1/2 tsp black pepper
1/4 tsp salt
dash of oregano
1 spaghetti squash
Poke a number of holes into the spaghetti squash with a fork to release pressure while cooking. Put the squash in the microwave for 15 minutes, rotating every 3.
At the same time, brown the ground beef on medium in a skillet with 3 tbsp of coconut oil. When the beef is halfway done, add the cumin, pepper, salt and oregano. Finish browning the beef, turn the heat to low, and add the jar of salsa. Let this simmer for an additional 5-10 minutes until it thickens.
When the spaghetti squash is done, remove it from the microwave (carefully, it will be hot). Slice off the end caps and cut in half length wise. With a fork, remove the seeds and fibers from the center. Again with a fork, scrape the remaining squash into a new container. Here, you can choose to continue cooking the squash in the microwave with additional oil for 15 more minutes, or pan fry it. The consistency should be soft with a slight crunch to it.
When done, the beef can be served on the bed of squash or mixed together, either hot or cold.
Fri, 16 September 2011
Today Jimmy and Mindy welcome Joe Lindley and Pam Howell to episode 23 of Low-Carb Conversations with Jimmy Moore and Friends!
LINKS MENTIONED IN EPISODE 23
Low Carb BBQ Brisket Prepared in a Smoker and Cooked Twice
Since this recipe is nothing but meat (and rub) it is low carb. I use an electric smoker to get the smoke flavor and also to produce a flavorful “bark” (blackened outside surface) that provides a great deal of flavor. Since briskets come in 8 to 12 lb. sizes, this makes enough meat for several meals. Portions can be easily frozen for use later on.
Recipe type: Entree
Author: Joe Lindley
Prep time: 30 mins
Cook time: 27 hours
Total time: 27 hours 30 mins
Low Carb BBQ Brisket (Smoked Beef Brisket) prepared in a Smoker and double-cooked to provide tasty Burnt Ends. This recipe provides tender sliced BBQ beef and chopped BBQ beef.
A smoker is used in this example, however an oven or roaster oven can be used with liquid smoke to obtain the smoky flavor. The oven approach won’t provide as much of the “bark” outer surface characteristic of smoked beef.
Serving size: 10 Calories: 561 Fat: 30 grams Saturated fat: 11 grams Unsaturated fat: 19 grams Protein: 69 grams Cholesterol: 216 mg
Check the “trim” of the brisket: Sometimes the fat on both sides is completely trimmed off, which is NOT what you want. You want a brisket that has one lean side with the fat trimmed off (called the flat) and one fatty side that has fat over the entire length of the brisket. On the fatty side there should be a thick knot of fat at one end, sometimes intermingled with meat, called the “fat cap”.
Plan ahead: The brisket will be in the smoker for a long time – two long stretches. You don’t want to end up messing with it in the middle of the night. For briskets, 2 hours or so of smoke is about right, so after you’ve finished the smoke phase, you may, if you prefer, transfer the brisket to a preheated oven or roaster oven for the remainder of the cook time, wrapped in aluminum foil in a deep pan to catch the juices.
Fri, 9 September 2011
Barbara Rose and Dean Dwyer join Jimmy and Mindy on today's installment of Low-Carb Conversations With Jimmy Moore and Friends!
LINKS MENTIONED IN EPISODE 22
- Support our sponsor: Skogg Kettlebell System
Thu, 8 September 2011
We’re baaaaaaaack! After taking the month of August off for a much-needed summer break, Jimmy and Mindy are back in the saddle once again ready to chat about and discuss healthy low-carb living. Be sure you pull up a chair, grab a cup of coffee and join us on the Virtual Porch to talk with our “friends” this week Lisa Geiger and Sandy Personette in Episode 21 of Low-Carb Conversations with Jimmy Moore & Friends!
Today we talk about Mindy’s summer weight loss challenge and how it led her and her husband to try a unique form of kettlebell lifting, low-carbing for acne control, a salad in a jar recipe, and a tasty recipe for a no-tortilla enchilada bake! The conversation has begun against and we appreciate you listening and being a part of the fun.
Special thanks to our brand new sponsor: Skogg Kettlebell System!