WAHAHAHAHAHA!
Submitted by Dana on Sun, 2011-02-27 14:05Joe
Submitted by Dana on Wed, 2011-02-23 20:18When I posted this evening that we were going to have Joe for supper, I was pretty sure that someone would say, "Joe?!" Sure enough. So here I am to explain.
Joe is one of the easiest and best -- and quickest -- low carb one-dish meals. Based on an old San Francisco favorite called Joe's Special -- I've also seen it called "Casual Joe's Special" -- it's been around for quite a while, and inspired a lot of variations. The immutable basics are:
Ground beef -- I use ground chuck, 1 pound will make about 4 servings
More About Gelatin
Submitted by Dana on Tue, 2011-02-22 19:29As those of you who have been reading since at least last summer know, I started taking gelatin as a supplement back in September, and was dazzled by the results. I've been taking it ever since; I just bought another 5 pound box of plain gelatin powder. I take a couple of teaspoons first thing in the morning, and 2-3 teaspoons before bed every night. Plan to continue forever, or until I die, which ever comes first.
Chocolate Chocolate-Chip Pudding Cake
Submitted by Dana on Mon, 2011-02-21 21:56Just a heads-up: My Chocolate Chocolate-Chip Pudding Cake recipe is now posted at CarbSmart. So go get it!
Stevia In The Raw
Submitted by Dana on Sun, 2011-02-20 22:13I was at my grocery store this afternoon, picking up a few things, when I noticed a new package with the other sweeteners in the baking supplies aisle. It was Stevia In The Raw, from the same people who have, for all these years, produced Sugar In The Raw. I won't use Sugar In The Raw -- see the part about "it's sugar." I don't care how "raw" it is (which it ain't), sugar is sugar, and it's all hard on my blood sugar. But this looked new, so I picked up the bag.
New Look!
Submitted by Eric on Sun, 2011-02-20 12:19I have to say, I was getting really tired of that Fisher-Price theme we had going on! It may have been cleaner than the one before, but it got boring really quickly. This new theme is inspired by the one that Kevin, our podcast producer, chose for Dana's Low-Carb for Life. As soon as I saw what he had done there, I knew I was going to do something similar for Hold The Toast.
Curried Coconut Chicken Soup
Submitted by Dana on Sat, 2011-02-19 21:41I made a big pot of chicken bone broth this weekend, and strained it out tonight, so soup for dinner was a no-brainer. Got started kind of late, so I didn't want to do anything complicated. Fortunately, one of our very favorite low carb soups is dead simple, yet rich and luscious. I didn't measure, but trust me, you can eyeball this one:
Slow Cooker Pumpkin Bread!
Submitted by Dana on Thu, 2011-02-17 15:33Remember I said I hadn't written down the first slow cooker pumpkin bread recipe? I did! And I found it after I sent in the manuscript with the second recipe, also great. So I can give you this one now, and you can have the other one when the book comes out in the autumn.
This calls for a big, round slow cooker -- my biggest Crockpot(tm) just exactly fits a bundt pan hanging from the rim. If you don't have a slow cooker that fits a bundt pan, you could bake this at 350 for about 50 minutes, maybe an hour. Why bother baking it in the slow cooker? Several good reasons:
Tofu Shirataki
Submitted by Dana on Thu, 2011-02-10 13:39Okay, I'm going to delve briefly into the realm of Too Much Information, but only because that information is needed to impart other information:
Some of you have written me, worried about the soy in the tofu shirataki. My stance has been that the quantity -- about a teaspoon of tofu per serving -- wasn't enough to worry about, since I only eat the noodle occasionally. However (TMI Alert), I can now tell you that the shirataki I ate last night are, ahem, still recognizable. How much soy can I have absorbed?
My Encounter With The New Doctor
Submitted by Dana on Wed, 2011-02-09 13:27As I mentioned in my most recent podcast , I saw a new doctor yesterday. His name is Dr. Andry. I found him by googling "Bioidentical hormones Bloomington IN." I'm 52, and I was concerned about my estrogen levels. About 18 months ago, my primary care physician and I had hormone tests run. They showed I was estrogen deficient, and yet estrogen dominant -- ie, not enough estrogen, but considerably more estrogen than progesterone.
The Protein Bandwagon
Submitted by Dana on Fri, 2011-02-04 18:14Have you seen the new Kashi GoLean (sic) Crunch ads? They're selling cereal, 'cause we all know that whole grains are low fat! and high fiber! and good for us!! (note heavy sarcasm) But what are they pushing in the ads? Protein. Their cereal will keep you full, they claim, because it's a great source of protein.
Well, it's a better source of protein than, say, Rice Krispies or Wheaties, but then, they're pretty pathetic. But is Kashi GoLean Crunch high protein?
Why I'm Not a Purist
Submitted by Dana on Thu, 2011-02-03 12:12I have, over the past many years in general, and in the past few days in particular, taken some heat for not being pure enough or restrictive enough or something enough about the diet I eat and the ingredients I use in my recipes. I was accused of something very close to a major character flaw in a discussion about sucralose, by a woman who was infuriated that I would use such an evil, evil ingredient , and that I dared to suggest that perhaps stevia was not utterly safe beyond all question. I've been taken to task for using/eating polyols.
How, Um... Healthful.
Submitted by Dana on Wed, 2011-02-02 14:35I know, I know, you can't blame McD's for offering what the public wants. I get that. And when they offer stuff that isn't what the bulk of the population wants -- see grilled chicken salads -- they do it to avoid what they call the veto factor, the one person in the group of three or four who says, "Oh, no, I can't eat burgers and fries, I'm on a diet," and so influences the whole group to go elsewhere.