Real Health Conversations
Real Health Conversations (Formerly Low-Carb Conversations) is hosted by Holly Jean Mullen, FNTP and features a variety of voices in the world of modern nutrition and health science, expressing many different points of view.

  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!


- Support our sponsor: (get 10% off your order of $50 or more with coupon code "jimmy")
Lori Reed on Facebook
Mike's AKR Conditioning web site
AKR Conditioning on Facebook
"Lose Weight. Regain It. Blame Hormones?"
"The problem with healthy fats"

Direct download: LCC-ep-35.mp3
Category:general -- posted at: 1:00am EDT

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Kendall Kendrick's "Primal Balance" blog
Tim Young's "Unseen Menace" blog
"Ohio puts 200-pound third-grader in foster care"
"Why low-carb diets are a bad idea"

Direct download: LCC-ep-34.mp3
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Hunter Copeland's "Hunting For Health"
"Hunting For Health" podcast
Gary Drisdelle's "Healthyism"
Gary Drisdelle on Facebook
"Start treating obesity as a disease"
"WI Judge: No Right to Produce or Eat Food"

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
That's it.
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

I'm  in favor of folks eating more fish as well as red meats, but this is an easy chicken recipe that my family seemed to like and I thought I would share.


1 pound of chicken thighs (works w/ chicken legs)

dried rosemary

sea salt

black pepper

garlic powder


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.

Direct download: LCC-ep-33.mp3
Category:general -- posted at: 12:53pm EDT

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!

- Support our sponsor: (get 10% off your order of $50 or more with coupon code "jimmy")
- Scott Milford's "Quitting Sugar" blog
- Scott Milford on Twitter
- Scott Milford on Facebook
- Jerome Biggars' "Watch Me Lose 300 Pounds" blog
- "USDA Wants Potatoes Out Of School Lunches"
- "My Take on the Potato Wars" by Monica Reinagel
- "The Grim Reaper Wears a Cheesehead: Billboard Warns Packers Fans of Obesity Risk"
- "Physicians group removes Cheesehead from anti-cheese billboard"



1 pound ground beef

2 tablespoons onion, chopped

1/8 teaspoon garlic powder

1/2 cup spaghetti sauce

8 ounces cream cheese

1 egg

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
• Cinnamon
• 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.
Low-Carb Chilli
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!
Direct download: LCC-ep-32.mp3
Category:general -- posted at: 1:00am EDT

- Support our sponsor: (get 10% off your order of $50 or more with coupon code “jimmy”)
Bryan Davis' "Ask Bryan" blog
Bryan on Twitter
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"Diets fail because advice is wrong, say researchers"
"The Secret Ingredient In Your Orange Juice"


Bryan's Pro-Biotic Ginger Bug, a recipe that is super simple and can heal / restore health!

2 teaspoons sugar
2 teaspoons grated ginger root (skin and all).
1 cup of spring or filtered water (not straight tap water).
Stir these ingredients in a cup (mason jar is best).

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 just pour a bit (spoonful) of the liquid into a glass of your drinking water, or any cool beverage really.

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.
Lay them on a foil lined cookie sheet and fill with your favoritw pizza takes about a pound
Bake them at about 350 for a half an hour or until they are cooked through and browned on top

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.
I stuck them back in the warm oven for a couple minutes and wow...I will never miss a pizza crust again.

Direct download: LCC-ep-31.mp3
Category:general -- posted at: 1:00am EDT

- Support our sponsor: (get 10% off your order of $50 or more with coupon code "jimmy")
Tony Federico's "Live Caveman" blog
Tony on Facebook
Official web site for Marisa Peer
Marisa on Facebook
"Cholesterol: The good, the bad and the ugly"
"We Can Do Something to Lower Healthcare Costs"

Direct download: LCC-ep-30.mp3
Category:general -- posted at: 1:00am EDT

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!


- Support our sponsor: Skogg Kettlebell System
Phillip "Rockman" Wylie--Elite Drug Free Powerlifter
Phillip on Facebook
Phillip on Twitter
Karen Phelps' "Paleo Periodical" blog
Karen on Twitter
"Killer cantaloupe, scary sprouts: No food is totally safe, but you can reduce your risk"
"Salads are nice, but burgers are what really sell"

Direct download: LCC-ep-29.mp3
Category:general -- posted at: 1:00am EDT

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!

- Support our sponsor: Skogg Kettlebell System
Wendy McCullough's "The Low Carb Mom" blog
Wendy on Facebook
Franziska Spritzler's "Low Carb Dietitian" blog
Franziska on Twitter
Franziska on Facebook
"Denmark's "fat tax" targets butter, burgers" 
"Mandatory GMO Labeling Could Be On 2012 Ballot In California"
"It's Our Right To Know" 2012 California Ballot Initiative


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.     

Roasted Salmon

by Franziska Spritzler

2 large bunches fresh rosemary
1 medium onion, thinly sliced
4 salmon fillets with skin
2 lemons, thinly sliced
1/2 cup unsalted butter, divided into 4 pieces

Preheat oven to 450°F. Arrange half the rosemary sprigs in a single layer in center of casserole
dish. Arrange sliced onion atop rosemary. Place salmon, skin side down, atop onion. Sprinkle
with sea salt and pepper. Place piece of butter atop each fillet. Cover with remaining rosemary
sprigs. Arrange lemon slices over rosemary.

Roast salmon until just cooked through, about 20 minutes. Transfer salmon to plates. Serve with
roasted onions and lemon slices.

Direct download: LCC-ep-28.mp3
Category:general -- posted at: 1:00am EDT

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!


- Support our sponsor: Skogg Kettlebell System
Newell Wright's "Low-Carb Wisdom" blog
Newell Wright on Twitter
Trey Potter on Facebook
"Insulin spray aided memory in Alzheimer's study"
"HALF of U.S. population will be obese by 2030 experts predict as the number could swell to 164 million Americans"


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.

100 grams (3.52 ounces) of dark chocolate (this recipe assumes 70% dark Belgian chocolate)
1 tablespoon butter
2 eggs

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.



Direct download: LCC-ep-27.mp3
Category:general -- posted at: 1:00am EDT

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!

Skogg Kettlebell Sysyem
Tina Thomas on Facebook
Nell Kauls' "My Life Lived With Fat" blog


Crustless Spinach Quiche

1 tablespoon butter
1 tablespoon olive oil
1 large onion
1 red pepper - diced
Dice onion and red pepper and sauté in butter and olive oil until softened.

1 (10 ounce) bag of frozen spinach (thaw
and squeeze to remove excess water) OR
1 package of fresh spinach OR 1 cup of
broccoli chopped finely
Add spinach and continue to sauté for about minutes or until wilted.
6 eggs, beaten
1 cup cottage cheese
2 ounces mozzarella cheese
2 tablespoons heavy cream
½ teaspoon salt
¼ teaspoon pepper
½ cup cheddar cheese - grated
Beat eggs all together in bowl. Add cooked veggies to egg mixture. Add cottage cheese, cream and mozzarella cheese. Add salt. Pepper and any spice of choice. Pour in 9” pan. Bake at 350 degrees for 40-45 minutes. Makes 6 servings
(Serving size: 1/6)

Direct download: LCC-ep-26.mp3
Category:general -- posted at: 1:00am EDT

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!

Direct download: LCC-ep-25.mp3
Category:general -- posted at: 1:00am EDT

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!

- Support our sponsor: Skogg Kettlebell System
Badier Velji's "The Lazy Caveman" blog
Badier Velji on Facebook
Sally Krumdiack on Wikipedia
Sally Krumdiack's Core Personal Training web site
"Michelle Obama, Olive Garden, Red Lobster vow healthier kids' meals"
"A Nation of Little Fatties"


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.

Direct download: LCC-ep-24.mp3
Category:general -- posted at: 1:00am EDT

Today Jimmy and Mindy welcome Joe Lindley and Pam Howell to episode 23 of Low-Carb Conversations with Jimmy Moore and Friends!

- Support our sponsor: Skogg Kettlebell System
Pam Howell on Facebook
Joe Lindley on Twitter
Joe's "Stop Craving Sugar" blog
Jimmy Moore’s Adventures In ‘Odd Bits’: Cow Tongue
- Stephan Guyenet's "The Carbohydrate Hypothesis of Obesity: a Critical Examination"
Joe's response to Guyenet's column

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.




Low Carb BBQ Brisket Recipe, Double-Cooked in a Smoker
5.0 from 1 reviews
Recipe type: Entree
Author: Joe Lindley
Prep time: 30 mins
Cook time: 27 hours
Total time: 27 hours 30 mins
Serves: 12
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.
  • 8-12 lb. Beef Brisket with the “fat cap” (see Notes) (Select or Choice Grade)
  • Dry Rub (Gordons Grub Rub)
  • Optional Spices for Chopped Brisket (be careful to just spice lightly to punch it up):
  • Coarse Pepper
  • Coarse Sea Salt
  • Onion Flakes
  • Dried Tomatoes (Sprinkles – in a ground form)
  • Cayenne Pepper
  1. Set Smoker to 225 Degrees
  2. Wash the brisket with water and dry off
  3. Rub in the dry rub on all surfaces of the Brisket, especially the fat side
  4. Put the Brisket into the Smoker (fat side up) and leave for 1.25 hr. per lb. (i.e. 12.5 hr for a 10 lb brisket)
  5. Remove the Brisket from the smoker and remove the “flat” (Video 2) for refrigeration/freezing and use later.
  6. Immediately wrap the “fat cap” in aluminum foil (two or three layers – Video 2)
  7. Put the fat cap back into the smoker for another 1.25 hr. per lb. (i.e. 12.5 hr for 10 lb brisket)
  8. Remove the fat cap from the smoker, remove meat from it (see video), and chop it up.
  9. Combine all of the chopped fat cap (burnt ends) with some of the flat (chopped) and spice very lightly with the optional spices of your choice to produce chopped BBQ beef.
  10. A suggestion is to save half of the flat for slicing and use as a more formal sliced BBQ entree.
  11. The chopped BBQ from this is spicy enough that, to serve as an entree, it can just be sprinkled with olive oil, reheated in a microwave, and served as is.
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.

Direct download: LCC-ep-23.mp3
Category:general -- posted at: 10:43am EDT

Barbara Rose and Dean Dwyer join Jimmy and Mindy on today's installment of Low-Carb Conversations With Jimmy Moore and Friends!


- Support our sponsor: Skogg Kettlebell System

- Barbara Rose on Facebook - Dean Dwyer on Facebook

- Dean Dwyer's "Being Primal" web site

- "You Can't Fix A Body You Hate"

- Times Union column "Be Cautious When Cutting Back On Carbs"

Direct download: LCC-ep-22.mp3
Category:general -- posted at: 1:00am EDT

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!

Direct download: LCC-episode-21.mp3
Category:general -- posted at: 1:00am EDT

 Misty Humphrey and rachel Flowers join Jimmy and Mindy on the Virtual Porch for tea and conversation in today's recipe-riffic episode of Low-Carb Conversations With Jimmy Moore and Friends!


- Support our sponsor:’s "Summer of Sugar-Free Syrups"
Misty Humphrey's "Healthy Transitions" blog
Rachel Flowers' "Altern-e-fit" blog
Chris Kresser's Beyond Paleo: moving from a "paleo diet" to a "paleo template" column

For complete shownotes and comments please visit: Misty Humphrey and Rachel Flowers
Direct download: LCC-ep-20.mp3
Category:general -- posted at: 1:00am EDT

Tony Kenck and Kim Bosold are our guests today on The Low-Carb Conversations With Jimmy Moore And Friends!

Welcome back for another friendly gabfest on the Virtual Porch, where today we'll be talking about Gout, Jennifer Sygo's article It's Time To End The War On Fats And Battle The Bagel, and share some great recipes. Grab a cup of coffee or tea, pull up a seat and join in the fun!

For complete show notes and comments, please visit Tony Kenck And Kim Bosold Embrace The Battle On The Bagel
Direct download: LCC-ep-19.mp3
Category:general -- posted at: 1:00am EDT

Eric "That nice boy Dana Carpender married" Schmitz and Kim Eidson join Jimmy and Mindy on the Virtual Porch today for coffee and conversation in episode 18 of Low-Carb Conversations With Jimmy Moore and Friends! Pull up a chair and sit a spell as we talk about the latest low-carb news and share the following great recipes:

 For complete show notes and comments, please visit: Eric Schmitz and Kim Eidson Share Recipes and Dispel a Dietary Strawman
Direct download: LCC-ep-18.mp3
Category:general -- posted at: 1:00am EDT

Hey there and welcome back for another great episode of Low-Carb Conversations With Jimmy Moore and Friends, where we invite you to be our special guest for iced-tea on our Virtual Porch!

Today Anne Robertson calls in from France (sorry for some skype drop-outs in the audio) along with Bill Dewitt and share in the conversation about a new diet ranking put out by US News & World Report, animal fats vs. seed oils, a great recipe, and much more!

Special thanks to our sponsor,!

Here's today's recipe:

[For complete shownotes and comments, please visit Anne Robertson  and Bill Dewitt talk cooking oil, bacon and more!]

Direct download: LCC-ep-17.mp3
Category:general -- posted at: 1:00am EDT

Cindy Sneed and Patty Pittman join us today for episode 16 of Low-Carb Conversations With Jimmy Moore And Friends!

Join Jimmy and Mindy on the Virtual Porch for today's topics, including the Dreamfield's debacle, the necessity of carbs when suffering from an impaired thyroid, recipes and much, MUCH more!

For comments and complete shownotes, please visit: Cindy Sneed and Patty Pittman Join in the conversation!

Direct download: LCC-ep-16.mp3
Category:general -- posted at: 10:00am EDT

Duke University instructor and fan Lynne Ivey and listener Lisa Osowski join Jimmy and Mindy for another in-depth chat on the Virtual Porch in this week's episode of Low-Carb Conversations With Jimmy Moore and Friends!

Today's conversation ranges over a bunch of topics, including Jimmy's N=1 experiments and how manufacturers have been reacting to the results, Low-Carb researcher Dr. Eric Westman, cooking oil choices, recipes and much, MUCH more!

For complete show notes, recipes and comments, please visit:Lynne Ivey and Lisa Osowski

Direct download: LCC-ep-15.mp3
Category:general -- posted at: 1:00am EDT

Danna Seevers and Kathyne Jackson are here to chew the fat with Jimmy and Mindy this week, so welcome back to the Virtual Porch where every week we have Low-Carb Conversations With Jimmy Moore And Friends!

For recipes, comments and full show notes, please visit: Danna Seevers and Kathyne Jackson

Direct download: LCC-ep-14.mp3
Category:general -- posted at: 1:00am EDT

Laurie Rosen and Karen Donegan are today’s special guests on the Virtual Porch, and boy do we have a great recipe to share today brought to you by the modern miracle of coconut flour! Also, Miss Mindy has designed a very special Low-Carb version of the USDA’s new My Plate food propaganda image.

For complete shownotes and comments, please visit Laurie Rosen and Karen Donegan

Direct download: lowcarbconv-ep-13.mp3
Category:general -- posted at: 1:00am EDT

Debbie Hubbs and Monique Forslund join Jimmy and Mindy (and Christine) for the last of our segments from the 2011 Low-Carb Cruise!

We've got some great recipes today, including a mock Pita for sandwich wraps courtesey of Monique (get the directions here: and Debbies crowd pleasin' tongue teasin' Oopsie Rolls which can be made as hamburger buns/deli rolls or as desserts!


Oopsie Rolls

4 eggs (at room temperature)
4 oz cream cheese
1/8 tsp cream of tartar (optional, won't affect the recipe if not used)
1 level scoop vanilla whey protein powder (to give it more of a “bread” texture)

1. Separate eggs into 2 bowls; use glass or grease free metal for the egg whites.

2. Beat the egg whites & cream of tartar until stiff peaks form.

3. In 2nd bowl, beat yolks together with cream cheese and protein powder.  If you want your oopsie for dessert – add splenda or cinnamon or cocoa powder.  Or add garlic powder, pepper, cheese, etc for a more savory oopsie.  Or leave plain.

4. Carefully and slowly fold the yolk mixture into the egg whites.

5. Spray cookie sheet, or muffin top pan with a non-stick cooking spray.  Drop mixture onto cookie sheet or muffin top pan.

6. Bake in a 300 degree oven for 30 to 40 minutes .

Cool completely before storing. To store, layer between sheets of parchment paper, wax paper or non-stick foil.  Place in a gallon baggie in the refrigerator leaving the baggie open overnight which causes them to dry out a bit which makes them more of the consistency of bread.  Can freeze.  OK to double or triple recipe.
Makes about 10-12 small rolls.

68 Calories;
5 fat grams;
1 carb;
4 grams protein per roll

- Support our sponsor: <a href=>Yes! To Cookies</a>
- <a href=>Debbie Hubbs on Facebook</a>
- <a href=>Monique Forslund's "LifeZone" blog</a>
- <a href=>Official Low-Carb Cruise web site</a>

Direct download: LCC-ep-12.mp3
Category:general -- posted at: 1:00am EDT

Hello and welcome back to another dose of <strong>Low-Carb Conversations with Jimmy Moore &amp; Friends!</strong> Today we have another great conversation from the 2011 Low-Carb Cruise and joining Jimmy and Mindy are long-time low-carbers Howard and Georgine Harkness.

This one's a lot of fun, folks, and Georgine has an incredible dessert to share, Decadent Mocha Cheesecake!

For Comments and complete show notes, please visit: Low-Carb Cruisin' with Howard and Georgine Harkness

Direct download: LCC-ep-11.mp3
Category:general -- posted at: 1:00am EDT

For Comments, shownotes and recipes, please visit: 10: Nick Peterson and Laura Dolson.

Direct download: LCC-ep-10.mp3
Category:general -- posted at: 1:00am EDT

For comments and shownotes, please visit 9: The Low-Carb Cruise 2011 Gabfest

Direct download: LCC-ep-9.mp3
Category:general -- posted at: 1:00am EDT

For comments and shownotes, visit Andrew DiMino and CJ Low Carb

Direct download: LCC-ep-8.mp3
Category:general -- posted at: 1:00am EDT

For comments and show notes, vist: Low Carb Conversations With Brian Cormier and Holly O'Brien Johnson

Direct download: LCC-ep-7.mp3
Category:general -- posted at: 1:00am EDT

Welcome back for the 6th great episode of <strong>Low Carb Conversations With Jimmy Moore and Friends</strong>!

Today that s<em>piky-haired girl</em>, C<strong>ameo Watkins</strong> climbs out from under the pile of textbooks she been hiding in to join us on the Virtual Porch, along with low-carb blogger B<strong>rian Sharp</strong>. It's a great episode, brought to you by our friends at <a href=""></a>. Pull up a chair and a glass of unsweetened iced tea and have join the conversation!


</strong>- Support our sponsor: <a href=></a>

- <a href=>Brian Sharp's Facebook page</a>

- <a href=>Cameo's "Spiky Haired Girl" Blog</a>

- <a href=>Cameo's "Spiky Haired Girl" YouTube Channel</a>

- <a href=>Gary Taubes on <i>The Dr. Oz Show</i> on March 7, 2011</a>

- <a href=>Cameo's "Awesome Chicken" recipe</a>

Direct download: LCC-ep-6.mp3
Category:general -- posted at: 1:00am EDT

Welcome back to our brand spankin’ new podcast, Low-Carb Conversations With Jimmy Moore and Friends, now fortified with 100% more iTunes support!

Please help us in welcoming today’s guests here on the virtual porch, Low carb blogger Suzan Robertson and banker-turned-personal trainer Frank Fatta. So sit down, grab an unsweetened iced tea, and join us for a great talk about the Dukan Diet, ways to eat Pork Rinds, What is a Hash, recipes and MORE!

Special thanks to today’s sponsor,!

- Support our sponsor:
Frank Fatta’s Facebook page
Suzan Robertson’s “Suzan’s Spot” blog
The “French Atkins” Dukan Diet
Suzan’s “Simple And Easy Hash” recipe


Direct download: LCC-ep-5.mp3
Category:general -- posted at: 1:00am EDT

Welcome back to the Virtual Porch for another gabtastic episode of Low-Fat Conversations with Jimmy Moore and Friends!


Today, co-hosts Jimmy Moore and Mindy Noxon Iannotti are joined by Former low-carb blogger Kent "Bowolf" Altena and cookbook author and brand new vegan, Vesna Kovach as they talk about all sorts of heart-healthy advice and gossip, including a recipe for fat-free bean dip with toasted whole-wheat croutons (The secret ingredient is PAM!) THANK YOU for listening to our new podcast and look for us on iTunes this weekend (or sooner!).

Direct download: LCC-ep-4.mp3
Category:general -- posted at: 1:00am EDT


Welcome back to the Virtual Porch for another gabtastic episode of Low-Carb Conversations With Jimmy Moore and Friends!

Today Jimmy and Mindy are joined by low-carb writer Karen Rysavy and they talk about all sorts of low-carb advice and gossip, including Karen's website "Truly Low Carb". Don't miss a special recipe, too!


- Support our sponsor:
Karen's low-carb journey
Karen's "Truly Low Carb" web site
"8 reasons carbs help you lose weight"



Comments? Please visit:

Direct download: LCC-ep-3.mp3
Category:general -- posted at: 1:00am EDT

For complete shownotes or to comment, please visit us at:

Direct download: LCC-ep-2.mp3
Category:general -- posted at: 1:36am EDT

Welcome to the premiere episode of <strong>Low-Carb Conversations With Jimmy Moore &amp; Friends</strong>, featuring your fabulous low-carb co-hosts, Jimmy Moore and Mindy Noxon Iannotti!

In today's introductory chat, listen in for a lot of silliness and smiles as our hosts describe what the show will be about and how and why they decided to create this wonderful, oddball venue where everyone just sits down on our <strong>Virtual Porch</strong>, grabs a sugar-free iced tea or cup of coffee and let's talk about walking the path of low-carb, Paleo dieting, real food enthusiasm and general insanity! We welcome you to join in on the conversation.

<strong>So</strong>, come on up, push that cat off the chair, and have a seat as we get into it every single Friday right here at "Low-Carb Conversations With Jimmy Moore &amp; Friends."


- Support our sponsor: <a href=""></a>

- Your co-host <a href="">Jimmy Moore</a>

- <a href="">"Livin' La Vida Low-Carb" blog</a>

- <a href="">Jimmy's other podcast "The Livin' La Vida Low-Carb Show"</a>

- Your other co-host <a href="">Mindy Noxon Iannotti</a>

- <a href="">Mindy's "Min Thick And Thin" blog</a>

Direct download: LCC-ep-1.mp3
Category: -- posted at: 11:23am EDT