Fri, 27 January 2012
LINKS MENTIONED IN EPISODE 38
Sugar-free, super simple, key lime mousse by Ash Sierra
1 small soft ripe avocado (about 9 Tablespoons)
Toss everything except coconut oil in a blender (I use a magic bullet type thing for this) and blend!
Finito! Be careful, you may eat the whole thing! If you put it in the fridge it will get much more solid....
Dutch oven fail safe beef roast recipe by Whitney Ross
Broth (I use my home made beef broth, but I have used mushroom or vegetable)
2 Bay leaves
3 -5 cloves Garlic
Seasoning (I like Penzy's beef roast seasoning, 8th Wonder, Herbamare or just garlic powder, salt and pepper)
Rendered lard, coconut oil, avacado oil, bacon fat
Pre heat oven to 350
Heat oil in the dutch oven on medium high. (I have this dutch oven Costco Dutch oven but I wish I had this one Dream one )I use about 1/3 to 1/4 inch of oil.
Season the beef which has been brought to room temperature by taking it out of the fridge for 15 minutes to an hour. (not totally important)
brown the meat 4 minutes per side
Turn the heat off, add the onion, bay leaves, garlic and broth. The broth should just cover the meat, there can be some meat sticking out of the top of the broth, but not a lot.
Cover the pot and put it in the oven for 3 hours.
Primal meatballs by Whitney Ross
3 lbs of grass fed ground beef
Mix all the ingredients together except the oil and then make 1 meat ball and fry it in hot oil with the temperature on medium - medium low in the pan. Brown it on all sides, about 2 minutes each side. Try that meatball and see if you need to add anything to the mixture like more salt. We cook these in a really large stainless saute pan and cook them in batches of 6. Don't crowd the pan or they will not brown properly. Don't mix the meat and ingredients too much or it won't stay together in a ball.
Fri, 20 January 2012
Our hosts Jimmy Moore and Mindy Noxon Iannotti share a fabulous conversation with friends Dan Pardi and Jimmy's wife Christine Moore in Episode 37 of Low-Carb Conversations with Jimmy Moore & Friends! Listen in as they talk about a column discouraging people from eating a Paleo-styled "caveman" diet and a thought-provoking piece on whether the Paleo diet is actually healthy or not. The special surprise appearance by Christine who adds her own unique contributions as well as Dan from "Dan's Plan" chiming in on the great work he is doing (including sharing some amazing low-carb recipes) makes this an episode you won't want to miss. So pull up a chair, grab a cup of coffee and let’s talk about it on the Virtual Porch in the wonderful world of livin' la vida low-carb!
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.