Fri, 27 April 2012
LINKS MENTIONED IN EPISODE 47
Fri, 13 April 2012
It's a fun-frolicking good time rock and roll today in Episode 45 of Low-Carb Conversations with Jimmy Moore & Friends featuring Jimmy's PaleoFX friends Darryl Edwards and Ashley Tudor! He met these two health superstars in person last month when he attended the PaleoFX conference in Austin, Texas and he decided to bring them on to comment on some recent health headlines that are sure to be conversation starters. Our lovely co-host Mindy is again out getting better from her recent surgery but that doesn't stop us from dishing out opinions on some pretty outrageous news items as of late including that asinine red meat will kill you study, Jimmy's 2009 blog post about these kind of red meat studies that still applies today, and and 7 million pounds of ammonia-treated "pink slime" meat (this brings a whole new meaning to the term "mystery meat") purchased by the government to be served in school lunches starting this Fall. Oh yeah, we had a lot to say about this stuff! Plus, don't miss the best part of the show when we share some incredible recipes that are quick and easy for your healthy low-carb. So sit back, relax and enjoy the show. Pull up a chair, grab a cup of coffee and let’s talk.
NOTICE OF DISCLOSURE: http://cmp.ly/3
LINKS MENTIONED IN EPISODE 45
Fri, 6 April 2012
LINKS MENTIONED IN EPISODE 564
Fri, 9 March 2012
LINKS MENTIONED IN EPISODE 44
Liver Salad Shake by Ray Dorman
2 oz. frozen, raw, pasture-raised beef liver
3 T. Coconut Oil
1 whole lime
1/2 cup frozen blueberries
4 oz. Real 100% cranberry juice
1 scoop red berry powder (I use Trader Joe's Super Red Drink Powder)
1 scoop green juice power (I use Trader Joe's Super Green Drink Powder)If you want to reduce carbs, skip the powders, juice, and berries. Add
an extra lime and some ice.
Add all ingredients to a powerful blender and mix until smooth. Tastes
Fri, 2 March 2012
LINKS MENTIONED IN EPISODE 43
Fri, 24 February 2012
LINKS MENTIONED IN EPISODE 42
Ribeye with Salt & Pepper by Dusty Roop
Get a big ol' grass-fed ribeye steak.
Rub with salt & pepper.
Grill & eat.
Asian Infused Lettuce Wraps by Lydia Shatney
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!!
Fri, 17 February 2012
LINKS MENTIONED IN EPISODE 41
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 1 jar of salsa (about a 12 ounce jar will work) or simply make your own. We like
Sauté the onions, celery and garlic on low-medium heat for about 5 min. After
Make sure all ingredients are certified organic and meat is pasture-raised, grassfed organic. This stuff is bomb!
Fri, 10 February 2012
Fri, 3 February 2012
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.
NOTICE OF DISCLOSURE: http://cmp.ly/3
LINKS MENTIONED IN EPISODE 39
Flaxseed Crackers from Tina Langston
A great high fiber, crunchy, nutritious, and tasty snack. Good with dips, spreads, or plain.
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
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.
Fri, 27 January 2012
LINKS MENTIONED IN EPISODE 38
Sugar-free, super simple, key lime mousse by Ash Sierra
1 small soft ripe avocado (about 9 Tablespoons)
Toss everything except coconut oil in a blender (I use a magic bullet type thing for this) and blend!
Finito! Be careful, you may eat the whole thing! If you put it in the fridge it will get much more solid....
Dutch oven fail safe beef roast recipe by Whitney Ross
Broth (I use my home made beef broth, but I have used mushroom or vegetable)
2 Bay leaves
3 -5 cloves Garlic
Seasoning (I like Penzy's beef roast seasoning, 8th Wonder, Herbamare or just garlic powder, salt and pepper)
Rendered lard, coconut oil, avacado oil, bacon fat
Pre heat oven to 350
Heat oil in the dutch oven on medium high. (I have this dutch oven Costco Dutch oven but I wish I had this one Dream one )I use about 1/3 to 1/4 inch of oil.
Season the beef which has been brought to room temperature by taking it out of the fridge for 15 minutes to an hour. (not totally important)
brown the meat 4 minutes per side
Turn the heat off, add the onion, bay leaves, garlic and broth. The broth should just cover the meat, there can be some meat sticking out of the top of the broth, but not a lot.
Cover the pot and put it in the oven for 3 hours.
Primal meatballs by Whitney Ross
3 lbs of grass fed ground beef
Mix all the ingredients together except the oil and then make 1 meat ball and fry it in hot oil with the temperature on medium - medium low in the pan. Brown it on all sides, about 2 minutes each side. Try that meatball and see if you need to add anything to the mixture like more salt. We cook these in a really large stainless saute pan and cook them in batches of 6. Don't crowd the pan or they will not brown properly. Don't mix the meat and ingredients too much or it won't stay together in a ball.