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
I hear it often: "How can I afford to eat low carb? It's so expensive!" My unvarying response is "Any food that makes you fat, tired, sick, and hungry wouldn't be cheap if they were giving it away."
But is low carb food really so expensive? Where are Americans actually spending their food dollars?
Turns out they're spending it on exactly the stuff we should be whacking out of our diets. Take a look.
Worried about that Swedish study "proving" a low carb diet causes high cholesterol, raising heart disease risk? Don't be.
Just came up with these yesterday. Don't know why I didn't think of this sooner!
Boursin Stuffed Mushrooms
These are the easiest stuffed mushrooms I ever made, and some of the best.
1 pound mushrooms
8 ounces boursin cheese -- (about a package and a half)
1/2 cup chicken broth
hot smoked paprika -- to garnish
So simple! Preheat the oven to 350. Remove the stems from the mushrooms, reserving them for another use.
Simply fill each mushroom with Boursin, arranging them in a baking pan as you go.
Here's a 16 minute video of Dr. Eric Westman, arguably the country's premier researcher into the science of low carbohydrate dieting (and a super-nice guy) being interviewed by Dr. Andreas Eenfeldt, one of the leading voices in the Scandinavian Low Carb High Fat movement (and a super-tall guy. Nice, too.)
I like and admire Eric Westman so much; he makes me so proud to be associated with this movement.
Have a driving desire to see my backyard? Dying to meet Dexter the Pug, Jed the Hero Dog, and Gracie the Incidental Beagle, not to mention me and That Nice Boy I Married, Jimmy and Christine Moore, Amy and John Dungan, and Andrew Dimino? Get to know a whole bunch of really nice low carbers? Eat low carb food off of paper plates? Get a little sunshine, God and the atmosphere willing?
Have I got an event for you! It's the 3rd Annual Low Carb Meet & Greet! And it's coming up sooner than we expected.
Just up at CarbSmart, an article about a young film maker working on a project we all should support. Please take a look, and give what you can.
Have you heard? New York City's Mayor Michael Bloomberg has proposed a ban on large-sized sodas and other sugary drinks at restaurants, delis, sports arenas, and movie theaters. He wants to limit these beverages to no more than 16 fluid ounces, considered a "small" in many establishments. His reasoning is that by doing so, people will drink less soda, and the skyrocketing rate of obesity will be slowed.
Southern Indiana UnPotato Salad
2 rounded tablespoons dill pickle relish
30 drops liquid stevia extract
1/2 large cauliflower, head -- 1/2" cubes
4 bacon slices
1 cup diced celery
1/2 cup diced red onion
2/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon brown mustard
salt and pepper
3 hard-boiled eggs
In a small dish, mix the dill pickle relish with the liquid stevia. Let this sit while you assemble the rest of your salad.
On the Low Carb Cruise, I had a conversation with a gentleman who is very anti-sweetener of any kind, up to and including stevia. He's a smart guy, and he had some cogent arguments. However, he was dead wrong about one thing: He said that Splenda was no different from sugar, and that people were fooling themselves to think it was low carb.
He based this opinion on the indisputable fact that most of what is in a bag of granular Splenda (and the knockoffs) is maltodextrin. Maltodextrin is a sugar. So how is Splenda different from sugar?
Yes, I've been watching food ads again. This time it's Popeye's Fried Chicken. Honestly, I find the actress on these ads so appealing that it's too bad the content is so... well, stupid.
How stupid? The current ad campaign has the charming, friendly lady urging you to "Proclaim yourself!" -- by choosing either Spicy or Mild fast food fried chicken. I find myself wondering whether anybody is so dim and so desperate for any kind of personal acknowledgement that they fall for this ridiculous suggestion.
Dana catches up on email she should have seen long ago:
I just finished your book How I Gave up my Low Fat diet and Lost 40 pounds. I was wondering about your vitamin regimen. I know you aren't a doctor, but I would like to know what brands and amounts that you take.
Now that I'm done with the book and back from the Low Carb Cruise (and over the cold I picked up along the way), I am diving headfirst into the job of Managing Editor of the new, expanded CarbSmart. Or rather, I'm diving headfirst into the job of learning how to be Managing Editor of a larger publication. Please, don't tell anybody I'm making it up as I go along.
During the last couple of weeks before my deadline on 500 Paleo Recipes I not only let my blogging slide, but became uncharacteristically quiet on Facebook. I promised my Facebook fans this recipe in return for their patience -- this is from the upcoming book.
Pot de Chocolat
Very easy. Very, very good.
1 1/2 cups unsweetened coconut milk (this is roughly what's in 1 can)
6 ounces bitter chocolate
2 tablespoons honey
20 drops chocolate liquid stevia
2 egg yolks
I take a few minutes out from my frenzied race to the deadline for 500 Paleo Recipes to make an excited announcement:
Carbsmart, with which I have had a relationship for well over a decade now, is announcing today a change in mission and business model. CarbSmart will no longer be a retail site. Instead, we will focus on information and lots of it -- everything from the latest research to success stories to product reviews. I will be expanding my role of Managing Editor, including recruiting new writers in our quest to become the largest and most trusted source of low carb information on the internet.
Here's the official press release:
I picked up a "low carb" cookbook at the Goodwill the other day. I'm looking at a recipe for a "low carb" breakfast smoothie made of 1 1/2 tablespoons oatmeal, a cup of raspberries, 1-2 teaspoons honey, and 3 tablespoons yogurt. This "low carb" breakfast has 35.5 grams of carbohydrate, more than I eat most days, at least when I'm not working on a cookbook. (Working on a cookbook requires simply eating more than I usually would. More food, more carbs, I'm afraid.)