Real Health Conversations

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!

LINKS MENTIONED IN EPISODE 28- 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

Recipes:

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 rosemary1 medium onion, thinly sliced4 salmon fillets with skin2 lemons, thinly sliced1/2 cup unsalted butter, divided into 4 piecesPreheat oven to 450°F. Arrange half the rosemary sprigs in a single layer in center of casseroledish. Arrange sliced onion atop rosemary. Place salmon, skin side down, atop onion. Sprinklewith sea salt and pepper. Place piece of butter atop each fillet. Cover with remaining rosemarysprigs. Arrange lemon slices over rosemary.Roast salmon until just cooked through, about 20 minutes. Transfer salmon to plates. Serve withroasted onions and lemon slices.

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!

LINKS MENTIONED IN EPISODE 27- 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"

Recipes:

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.

Ingredients:100 grams (3.52 ounces) of dark chocolate (this recipe assumes 70% dark Belgian chocolate)1 tablespoon butter2 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 lemon1 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.

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!

LINKS MENTIONED IN EPISODE 26- Skogg Kettlebell Sysyem- Tina Thomas on Facebook- Nell Kauls' "My Life Lived With Fat" blog

Recipe:

Crustless Spinach Quiche

1 tablespoon butter1 tablespoon olive oil1 large onion1 red pepper - dicedDice onion and red pepper and sauté in butter and olive oil until softened.

1 (10 ounce) bag of frozen spinach (thawand squeeze to remove excess water) OR1 package of fresh spinach OR 1 cup ofbroccoli chopped finelyAdd spinach and continue to sauté for about minutes or until wilted.6 eggs, beaten1 cup cottage cheese2 ounces mozzarella cheese2 tablespoons heavy cream½ teaspoon salt¼ teaspoon pepper½ cup cheddar cheese - gratedBeat 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)

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!

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!

LINKS MENTIONED IN EPISODE 24- 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"

Recipe:

Makes 2-3 normal servings or 1 post-WOD serving

All ingredients are from Trader Joe’s, but any store will do

Ingredients:

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

Directions:

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.

Today Jimmy and Mindy welcome Joe Lindley and Pam Howell to episode 23 of Low-Carb Conversations with Jimmy Moore and Friends!

LINKS MENTIONED IN EPISODE 23- 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 Print 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. Ingredients

• 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

Instructions

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 Notes

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.

Barbara Rose and Dean Dwyer join Jimmy and Mindy on today's installment of Low-Carb Conversations With Jimmy Moore and Friends!

LINKS MENTIONED IN EPISODE 22

- 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"

We’re baaaaaaaack! After taking the month of August off for a much-needed summer break, Jimmy and Mindy are back in the saddle once again ready to chat about and discuss healthy low-carb living. Be sure you pull up a chair, grab a cup of coffee and join us on the Virtual Porch to talk with our “friends” this week Lisa Geiger and Sandy Personette in Episode 21 of Low-Carb Conversations with Jimmy Moore & Friends!

Today we talk about Mindy’s summer weight loss challenge and how it led her and her husband to try a unique form of kettlebell lifting, low-carbing for acne control, a salad in a jar recipe, and a tasty recipe for a no-tortilla enchilada bake! The conversation has begun against and we appreciate you listening and being a part of the fun.

Special thanks to our brand new sponsor: Skogg Kettlebell System!

Misty Humphrey and rachel Flowers join Jimmy and Mindy on the Virtual Porch for tea and conversation in today's recipe-riffic episode of Low-Carb Conversations With Jimmy Moore and Friends!

LINKS MENTIONED IN EPISODE 20- Support our sponsor: CarbSmart.com’s "Summer of Sugar-Free Syrups"- Misty Humphrey's "Healthy Transitions" blog- Rachel Flowers' "Altern-e-fit" blog- Chris Kresser's Beyond Paleo: moving from a "paleo diet" to a "paleo template" column

For complete shownotes and comments please visit: Misty Humphrey and Rachel Flowers

Tony Kenck and Kim Bosold are our guests today on The Low-Carb Conversations With Jimmy Moore And Friends!

Welcome back for another friendly gabfest on the Virtual Porch, where today we'll be talking about Gout, Jennifer Sygo's article It's Time To End The War On Fats And Battle The Bagel, and share some great recipes. Grab a cup of coffee or tea, pull up a seat and join in the fun!

For complete show notes and comments, please visit Tony Kenck And Kim Bosold Embrace The Battle On The Bagel