Fri, 10 February 2012
Fri, 3 February 2012
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.
NOTICE OF DISCLOSURE: http://cmp.ly/3
LINKS MENTIONED IN EPISODE 39
Flaxseed Crackers from Tina Langston
A great high fiber, crunchy, nutritious, and tasty snack. Good with dips, spreads, or plain.
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
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.
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.
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.