Fat Fast Cookbook: 50 Easy Recipes to Jump Start Your Low Carb Weight Loss
Rebecca Latham, Amy Dungan, Dana Carpender
Also available directly from CarbSmart as a downloadable PDF
In at least some editions of 500 Low Carb Recipes, the recipe for Kay's Hot Rum Toddy is missing a crucial ingredient: The butter. The recipe should read:
Kay’s Hot Rum Toddy
A delicious winter libation – for adults only!
2 1/4 cups Splenda
1/2 pound salted butter
2 teaspoons blackstrap molasses
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
750 milliliters top-quality dark rum
Just ran across this med journal abstract.It starts with this statement:
BACKGROUND: Hypercholesterolemia is a risk factor for coronary artery disease, yet is associated with lower risk of adverse outcomes in patients with acute coronary syndromes (ACS).
Get that? High cholesterol is a risk factor for heart disease, but somehow people with high cholesterol have less of a risk of a bad outcome when they, you know, actually have serious heart problems.
Ever wonder what the heck ketosis is, or what the anti-low-carb crowd mean when they say "Oh, that diet puts your body in starvation mode!" Dr. Mike Eades has a great article explaining ketosis.
After reading that article this morning, I'm going to try another experiment. For those of you who haven't had the time (or don't want to take the time) to read it, it's a run-down of diet programs that depend on manipulating flavors and aromas to control appetite. It discusses the Shangri-La Diet, the new Sensa program, the previous diet by the same guy who invented (and sells) Sensa, Scentsational Weight Loss, and another one called The Flavor Point Diet.
Long but very interesting article about the whole concept of flavor-control diets, including Sensa and the Shangri-La Diet.
I'm such a big geek. I love this stuff.
I just saw That Nice Boy I Married off on a road trip; he'll be gone till Sunday evening. I packed him plenty of food, so he wouldn't have to spend time and money at fast food joints. What did I send? Keep in mind that TNBIM has never been fat, and can tolerate a little more carb than I can:
* Sandwiches on low carb bread -- two ham and cheese, two turkey and cheese, and two PB&J (natural peanut butter and low sugar jelly).
* Green peppers with blue cheese dip
* A can of mixed nuts
* Individually wrapped string cheeses
* Sparkling water
In response to yesterday's blog post, my friend Julee Dennis posted my Facebook wall with this simple question: Dana.... where do I find a great Christmas cookie recipe?
Here you go! This is the best cookie recipe I came up with last winter, and one of the best I've ever come up with.
Chocolate-Coconut-Pecan Cookie Bars
2/3 cup Almond Meal Plus (recipe below)
2/3 cup vanilla whey protein powder
1/4 cup splenda
1/4 cup erythritol -- or maltitol
1 stick butter -- softened
1 teaspoon molasses
1 tablespoon water
2/3 cup heavy cream
Here's another holiday survival tip: A good offense is the best defense. In other words, keep your own low carb, sugar free treats on hand.
Happy Hanukkah to all our Jewish readers! It's time for the carb latke recipe again. Sorry I'm so late with it! Is it my imagination, or does Hanukkah shift around, like Easter? I would have sworn it was usually a little later than this.
I'm thinking I'll try an all-turnip latke. My turnip hash browns were so good, I have high hopes that turnip latkes would be a winner, too.
Anyway, have a great time, folks!
My experiment with the Shangri-La Diet has been interesting. At first, it worked exactly as Seth Roberts said -- I was simply less hungry. Facebook fans will recall that a couple of times I put back a chunk of my customary after-breakfast chocolate, because I just couldn't finish it. And I was having a really easy time keeping the cookbook weight off. Even went back to having a glass of wine most days.
Leftover pie gone? Good. Let's get on to how to defend ourselves, our health, and our waistlines from now until January 2nd. I'd like to recognize here that there are other wonderful holidays in December -- Hanukkah, Kwanzaa, Yule, Festivus -- and I'll happily weigh in on any questions you have regarding the food traditions of those holidays. But here in the United States, at least, the cultural juggernaut is Christmas.
I gently gave Andrew a hard time for not telling me about his CyberMonday deals in advance, so he told me he'd extend them through Tuesday. Yay! Once again, just put in the coupon code "cyber," and you'll get the freebies and everything.
Short Ribs with Crimini and Wine
2 pounds beef short ribs -- better in a couple of big slabs than all cut apart
8 ounces crimini mushrooms (portobello would do, too)
1 bay leaf
1 cup beef broth
1 teaspoon beef bouillon granules
1/2 teaspoon dried thyme
2 tablespoons dry white wine
1 tablespoon dry sherry
1/2 teaspoon pepper
1 teaspoon tomato paste
Lay the short ribs on your broiler rack and slide them under a high flame, about 4-5" from the heat. Set your timer for 8 minutes.
I just found out CarbSmart is running CyberMonday deals. If you order by midnight and spend at least $50, you'll get a free bag of sugar free chocolate chips (complete with cookie recipe by yours truly) and a free sugar-free marshmallow or coconut Santa! Just use the coupon code "cyber" during checkout.
Enough holiday-weekending! Time to blog. Here are some notes on our low-carb Thanksgiving dinner:
* The Steviva company had kindly sent me samples of their sweeteners to try, so I used their Steviva Blend, a combination of erythritol and stevia, to sweeten my cranberry sauce. The results were quite good; I would be happy to do the same again. Keep in mind that Steviva is twice as sweet as table sugar or granular Splenda; I used 1/2 cup to 12 ounces of fresh cranberries, 1 cup of water, and a teaspoon of plain gelatin. Good stuff.