Low-Carb Conversations
Low-Carb Conversations features conversations with host Leah Williamson, NTP and a variety of voices in the Low-Carb, Keto, Paleo and Real Food movements, expressing many different points of view.

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Bryan Davis' "Ask Bryan" blog
Bryan on Twitter
Lynn Weiler on Facebook
"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 sausage...it 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

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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!


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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