Fri, 2 March 2012
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Fri, 24 February 2012
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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
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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
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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
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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.
Fri, 20 January 2012
Our hosts Jimmy Moore and Mindy Noxon Iannotti share a fabulous conversation with friends Dan Pardi and Jimmy's wife Christine Moore in Episode 37 of Low-Carb Conversations with Jimmy Moore & Friends! Listen in as they talk about a column discouraging people from eating a Paleo-styled "caveman" diet and a thought-provoking piece on whether the Paleo diet is actually healthy or not. The special surprise appearance by Christine who adds her own unique contributions as well as Dan from "Dan's Plan" chiming in on the great work he is doing (including sharing some amazing low-carb recipes) makes this an episode you won't want to miss. So pull up a chair, grab a cup of coffee and let’s talk about it on the Virtual Porch in the wonderful world of livin' la vida low-carb!
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Paleo Buffalo Burgers by Daniel Pardi
2 lbs ground organic buffalo meat
1 head of red or green leaf lettuce
Combine buffalo meat, onion, garlic, eggs, flax meal, parsley and salt
Serves 6 - 8
Alternatively, this prepared buffalo meat mixture can be made into
Fri, 13 January 2012
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LC Cocoa by Alyssa Palomares
Brownie Recipe adapted from http://www.youtube.com/watch?v=UrfnNdylTlA
Single-serving LC Brownie by Alyssa Palomares
I should note that this recipe was intended for a toaster oven, but it can be adapted for a regular oven. The original recipe was supposed to be microwaved, but that might dry out the brownie. The texture is more like a cake instead of an authentic brownie, but I'm not sure how to fix that. Some people might consider it dull by itself, so feel free to give it a frosting, mix in some chocolate chips, put low carb ice cream on top - whatever you like!
I wanted to give measurements for making multiple servings, but I'm not sure how that would affect the cooking time. I did increase the measurements to make two brownies once, but I don't remember how much I had to adjust the time or if I had to. Sorry if this is inconvenient! I know how inefficient it might be to heat up a regular oven for just one brownie.
-3 tbsp butter OR coconut oil, softened - or you can use a mixture of both!
Preheat oven or toaster oven to 350 degrees Fahrenheit.
In a bowl, mix butter/coconut oil with the sweetener thoroughly. Add egg, and beat. Alternate between adding the coconut flour and coffee (in that order), 1 tbsp at a time. Add cocoa powder and vanilla extract, and mix thoroughly. Pour batter into a ramekin and put in the oven for 15 minutes, or until a toothpick inserted in the center comes out clean.
Alternatively, you can scoop the batter onto a cookie pan lined with aluminum foil to make pancakes. It might also work if you put the batter in a skillet, but I haven't tried that.
Fri, 16 December 2011
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!
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Fri, 9 December 2011
34: Kendall Kendrick and Tim Young on Childhood Obesity as Abuse and Why Low-Carb Diets Are a Bad Idea
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