LINKS MENTIONED IN EPISODE 564
- Support our sponsor: Trinity Hill Farms Low-Carb Condiments
- Ramona Graham
- "Study: Weight-loss surgery might curb, cure diabetes"
- "Eating white rice daily ups diabetes risk, study shows"
- "High-fat diet raises complication risk in diabetes"
- "New theory: CO2 makes you fat"

LINKS MENTIONED IN EPISODE 44
- Support our sponsor: Everyday Paleo Life & Fitness
- Ray Dorman on Facebook
- Jamie Van Eaton's "Your Lighter Side" blog
- "A turkey sandwich and chips from home versus school nuggets: Sounds like a toss-up to me"
- "U.S. schoolchildren now subjected to sack lunch searches by government agents who enforce nutritional insanity"
- "Diabetes-Warrior.net & Free Speech are being investigated"
- "Anti-Cheese Group Unveils "Fat" New Ad Campaign"
- "The Truth About Super Obesity and Weight Loss"
- "Why Fat People Should Have Their Own Special Restaurant"

Recipe:

Liver Salad Shake by Ray Dorman

2 oz. frozen, raw, pasture-raised beef liver
3 hand-fulls of salad mix

LINKS MENTIONED IN EPISODE 43
- Support our sponsor: Sean Croxton's Paleo Summit
- Gina Ryan's "Nourishing By Heart" blog
- Wayne Wilson's "Go Primal" blog
- "We’re Eating Less Meat. Why?"
- "Eaters, beware: Walmart is taking over our food system"
- "Hostess, Maker Of Twinkies, Files For Chapter 11 Bankruptcy Protection"

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!!

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!

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.

LINKS MENTIONED IN EPISODE 38
- Support our sponsor: Try the all-new Natural line of Low-Carb Quest Protein Bars
- Ash Sierra's "PALE9y)Ogini" blog
- Whitney Ross' "Nutrisclerosis" blog
- "High-fat diet ‘injures brain’"
- Stephan Guyenet's take on this study that he participated in as an author

- "Easy Ways To Reduce The Amount Of Fat In Your Diet" from the UK's "Change4Life" campaign

Sugar-free, super simple, key lime mousse by Ash Sierra

1 small soft ripe avocado (about 9 Tablespoons)
1/2 juice of a lime (or -- if you can -- use a key lime)
3 tablespoons coconut milk from native forest (in can, they don't use BPA)
pinch of salt
1 dropper vanilla stevia extract (I use the Now brand glyercine based)
5 Tablespoons coconut oil

Toss everything except coconut oil in a blender (I use a magic bullet type thing for this) and blend!
Heat coconut oil to liquid, add, and blend!

Finito! Be careful, you may eat the whole thing! If you put it in the fridge it will get much more solid....
Be creative, add 2 tablespoons of cashew or mac nut butter for extra richness, make a creamcheese topping..
I love to add some ground flax (not presoaked to avoid toxins!) it gives the mouse a built in crust taste
enjoy!

Dutch oven fail safe beef roast recipe by Whitney Ross

Ingredients:

Beef roast

Broth (I use my home made beef broth, but I have used mushroom or vegetable)

2 Bay leaves

3 -5 cloves Garlic

1 Onion

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

Instructions

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

Ingredients for 25-30 meatballs

3 lbs of grass fed ground beef
3 eggs (farm fresh egg yolks for AIP)
3 C pulverized, cooked cauliflower (7 minutes in the microwave to cook it, no water stir halfway through)
1/2C parsley
3-6 cloves garlic chopped or pressed
1TBS salt
pepper to taste
1C raisins (omit for strict AIP, include if you are eating some sugar or some fruit)
1C grated parmesan (omit for AIP or find grass-fed, top quality cheese)
1/2 inch of oil in the pan to fry, bacon fat or olive oil or coconut oil

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.

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
- Support our sponsor: Try the brand new Natural line of Low-Carb Quest Protein Bars
- Christine Moore on Facebook
- Dan Pardi from "Dan's Plan"
- "Don't Eat Like A Caveman"
- "The Caveman Diet: Is It A Healthy Option?"

Recipe:

Paleo Buffalo Burgers by Daniel Pardi

Ingredients:

2 lbs ground organic buffalo meat
1 diced medium red onion
4 crushed cloves garlic
2 organic eggs
1/2 cup flax meal
1/4 cup minced fresh parsley
salt & pepper to taste
2 tbsp coconut oil (refined or unrefined)

1 head of red or green leaf lettuce
1 thinly sliced avocado
1 thinly sliced tomato
homemade mayo (from coconut oil and olive oil), mustard & ketchup

Preparation:

Combine buffalo meat, onion, garlic, eggs, flax meal, parsley and salt
& pepper and knead together until well mixed.
Scoop about 1/2 cup of the mixture at a time and form 8 - 10 patties.
In a skillet melt coconut oil. When hot, lay patties in and cook for
about 5 minutes before flipping and cook for another 5 minutes on the
other side.
Remove and serve patties sandwiched between lettuce leaves. Add
avocado, tomato and condiments to taste.

Serves 6 - 8

Alternatively, this prepared buffalo meat mixture can be made into
meatballs, fried in a skillet, and served over roasted spaghetti
squash and tomato sauce.

LINKS MENTIONED IN EPISODE 36
- Support our sponsor: Try the new Natural line of Quest Protein Bars
- "Underground Nutrition" Barry Cripps
- Alyssa Palomares' "Sketchbook" blog
- "'Stop Sugarcoating' Child Obesity Ads Draw Controversy"
- "Play your carbs right"

Recipes:

LC Cocoa by Alyssa Palomares

INGREDIENTS
-6 - 8 oz. boiling water
-1 tbsp cocoa powder
-2 tbsp sweetener of your choice (I use Stevia in the Raw)
-2 tbsp softened extra virgin coconut oil OR 2 - 3 tbsp cream
-1/4 tsp vanilla extract
-Dash of salt

OPTIONAL:
-Whipped cream, for garnish
-1/4 tsp each cinnamon and cayenne pepper (WARNING: texture is a bit gritty if you add these; not sure how to get around it)

INSTRUCTIONS:
At the bottom of your mug, mix together the dry ingredients. Add the coconut oil or cream and stir into a paste. Add enough boiling water to cover the paste, and stir before adding remaining water. If desired, top with whipped cream.
It is VERY important that you do not pour all the water into the mug at once, otherwise it won't mix neatly.

**************

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.

INGREDIENTS

-3 tbsp butter OR coconut oil, softened - or you can use a mixture of both!
-1 egg
-3 tbsp coffee (black or with cream - instant is fine)
-1 tbsp cocoa
-2 tbsp coconut flour
-2 tbsp sweetener of choice (feel free to adjust to your liking)
-1/4 tsp vanilla extract
-Dash of salt

INSTRUCTIONS:

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.