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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Fri, 2 December 2011
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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!
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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
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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
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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!
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- 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!
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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
Fri, 14 October 2011
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!
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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.
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.
Fri, 7 October 2011
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!
Crustless Spinach Quiche
1 tablespoon butter
1 (10 ounce) bag of frozen spinach (thaw
Fri, 30 September 2011
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!
Fri, 23 September 2011
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!
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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.
Fri, 16 September 2011
Today Jimmy and Mindy welcome Joe Lindley and Pam Howell to episode 23 of Low-Carb Conversations with Jimmy Moore and Friends!
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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.
Recipe type: Entree
Author: Joe Lindley
Prep time: 30 mins
Cook time: 27 hours
Total time: 27 hours 30 mins
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.
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.
Fri, 9 September 2011
Barbara Rose and Dean Dwyer join Jimmy and Mindy on today's installment of Low-Carb Conversations With Jimmy Moore and Friends!
LINKS MENTIONED IN EPISODE 22
- Support our sponsor: Skogg Kettlebell System
Thu, 8 September 2011
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!
Fri, 29 July 2011
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!
LINKS MENTIONED IN EPISODE 20
For complete shownotes and comments please visit: Misty Humphrey and Rachel Flowers
Fri, 22 July 2011
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
Fri, 15 July 2011
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
Fri, 8 July 2011
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, CarbSmart.com!
Here's today's recipe:
[For complete shownotes and comments, please visit Anne Robertson and Bill Dewitt talk cooking oil, bacon and more!]
Fri, 1 July 2011
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!
Fri, 24 June 2011
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
Fri, 17 June 2011
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
Fri, 10 June 2011
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
Fri, 3 June 2011
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: http://www.lifezone.se/en/food-tips/moniques-very-popular-egg-wraps-3061144) and Debbies crowd pleasin' tongue teasin' Oopsie Rolls which can be made as hamburger buns/deli rolls or as desserts!
LINKS MENTIONED IN EPISODE 12
Fri, 27 May 2011
Hello and welcome back to another dose of <strong>Low-Carb Conversations with Jimmy Moore & 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.
For Comments and complete show notes, please visit: Low-Carb Cruisin' with Howard and Georgine Harkness
Fri, 20 May 2011
For Comments, shownotes and recipes, please visit: 10: Nick Peterson and Laura Dolson.
Fri, 13 May 2011
For comments and shownotes, please visit 9: The Low-Carb Cruise 2011 Gabfest
Fri, 29 April 2011
For comments and shownotes, visit Andrew DiMino and CJ Low Carb
Fri, 22 April 2011
For comments and show notes, vist: Low Carb Conversations With Brian Cormier and Holly O'Brien Johnson
Fri, 15 April 2011
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="http://www.getyourhealthtested.com/">GetYourHealthTested.com</a>. Pull up a chair and a glass of unsweetened iced tea and have join the conversation!
<strong>LINKS MENTIONED IN EPISODE 6
</strong>- Support our sponsor: <a href=http://www.getyourhealthtested.com>GetYourHealthTested.com</a>
- <a href=http://www.facebook.com/profile.php?id=824180359>Brian Sharp's Facebook page</a>
- <a href=http://thespikyhairedgirl.blogspot.com/>Cameo's "Spiky Haired Girl" Blog</a>
- <a href=http://www.youtube.com/user/thespikyhairedgirl>Cameo's "Spiky Haired Girl" YouTube Channel</a>
- <a href=http://www.doctoroz.com/videos/man-who-thinks-everything-dr-oz-says-wrong-pt-1>Gary Taubes on <i>The Dr. Oz Show</i> on March 7, 2011</a>
- <a href=http://thespikyhairedgirl.blogspot.com/2011/04/awesome-chicken-and-low-carb.html>Cameo's "Awesome Chicken" recipe</a>
Fri, 8 April 2011
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, GetYourHealthTested.com!
LINKS MENTIONED IN EPISODE 5
Fri, 1 April 2011
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!).
Fri, 25 March 2011
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!
LINKS MENTIONED IN EPISODE 3
Comments? Please visit: http://www.lowcarbconversations.com/?p=96
Fri, 18 March 2011
For complete shownotes or to comment, please visit us at:
Fri, 11 March 2011
Welcome to the premiere episode of <strong>Low-Carb Conversations With Jimmy Moore & 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 & Friends."
<strong>LINKS MENTIONED IN EPISODE 1</strong>
- Support our sponsor: <a href="http://locarbdiner.com/">LoCarbDiner.com</a>
- Your co-host <a href="http://livinlavidalowcarb.com/blog/about-2">Jimmy Moore</a>
- <a href="http://livinlavidalowcarb.com/blog/">"Livin' La Vida Low-Carb" blog</a>
- <a href="http://www.thelivinlowcarbshow.com/shownotes/">Jimmy's other podcast "The Livin' La Vida Low-Carb Show"</a>
- Your other co-host <a href="http://minthickandthin.com/?page_id=2">Mindy Noxon Iannotti</a>
- <a href="http://minthickandthin.com">Mindy's "Min Thick And Thin" blog</a>
Direct download: LCC-ep-1.mp3
Category: -- posted at: 11:23am EDT