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!
LINKS MENTIONED IN EPISODE 37
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
LINKS MENTIONED IN EPISODE 36
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!
LINKS MENTIONED IN EPISODE 35
Fri, 9 December 2011
34: Kendall Kendrick and Tim Young on Childhood Obesity as Abuse and Why Low-Carb Diets Are a Bad Idea
LINKS MENTIONED IN EPISODE 34
Fri, 2 December 2011
LINKS MENTIONED IN EPISODE 33
Tortilla Wrap (Without the Tortilla!) by Gary Drisdelle
One large head of leaf lettuce or romaine lettuce
1 cup of Shredded organic cheese
1 ea Diced red and yellow peppers
1 Diced cucumbers
4 Shredded carrots
1/4 Diced red cabbage
One large lightly fried onions
2 Sliced Avocados
Medium size jar of organic salsa sauce
Small tub of organic sour cream
6 Scrambled eggs
Pre wash and dry the lettuce
Lay out all ingredients in separate dishes on table each with own spoon
Pile leafs of washed lettuce on separate plate
About 8 servings
Kids love this! You can go wild with this and add just about anything. If you are vegetarian, add more veggies and make a guacamole as an additional binder.
Tossed Spice Chicken Thighs by Hunter Copeland
1 pound of chicken thighs (works w/ chicken legs)
melted butter or coconut oil
Preheat your oven to 375 degrees. Pat the chicken legs dry. Brush with either melted butter or coconut oil and sprinkle with each spice. You may vary them depending on your taste preferences. We have tried it with different spices and diffeent amounts. It is good regardless. Sage and rosemary work well. Bake the chicken in a shallow baking dish and when you notice liquid flowing from it, baste the droppings back over the top of the chicken. Also,this recipes isn't as good with breast meat. Use the fattier chicken parts -thighs or legs.
Fri, 18 November 2011
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
1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
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
• 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
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
• Pork rinds
• Olive oil
• Artificial sweetener (granule or powder form)
• 2 Ziploc sandwich bags
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.
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!
Fri, 11 November 2011
LINKS MENTIONED IN EPISODE 31
Bryan's Pro-Biotic Ginger Bug, a recipe that is super simple and can heal / restore health!
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'll be consuming just a tiny fraction of a teaspoon of sugar, but you're getting a healthy dose of probiotics.
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.
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.
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