FRUIT CAKE RECIPE

YEAR END WRAP UP This has been a remarkable year–the message about what constitutes a healthful diet has finally made it into mainstream media! I tip my hat and raise a toast to all of you who made it happen: to the researchers, teachers, nutritionists, and doctors who risked careers and incomes to tell the truth; to the bloggers, authors, film makers,and all of you who saved lives by simply sharing your own success stories. The war on fat is almost over. Keep up the…

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ALMOND CRISP COOKIES AND CRACKERS

There are at least 12 variations, both sweet and savory, for these little crackers/cookies in my book, “Nourished.” They provide a little crunch for any occasion with almost no carbs. (I had a request for this recipe from the TypeOneGrit FB support group for parents of children with type 1 diabetes. www.facebook.com/groups/660633730675058/) Almond Crisps Here’s what we’ve been looking for—simple crackers or cookies that taste good, are super-easy, and super-low in carbs. These are substantial enough to use with dips or spreads and the variations…

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NO BAKE LEMON MINI TARTS: SUGAR-FREE, GLUTEN-FREE, EGG-FREE

Lemon Tarts by Judy Barnes Baker

Note: This is the new and improved version of this recipe. Some of you reported that you had trouble using it as written. I have tested it multiple times now and decided to put up an easier version. Using a small amount of cashew nut butter is true to the character of the Hail Merry tarts, but any nut butter should work as well. (See Notes below for old filling recipe.) NO BAKE LEMON MINI TARTS (new and improved recipe) I found some cute little…

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LEMON CAKE WITH LEMON GLAZE

LEMON CAKE WITH LEMON GLAZE A reader asked if I had a recipe for a lemon cake. Indeed, I do! This is one of my favorites of the many variations on the rich, moist, basic Yellow Cake from Nourished. All are low-carb, sugar-free, gluten-free, and delicious. ¾ cup (3 ounces or 85 grams) almond flour ¾ cup (3 ounces or 85 grams) coconut flour ¼ cup (2 ounces or 56 grams) granular erythritol, another sweetener with bulk, or a blend 1 teaspoon baking powder A pinch…

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TENDER JUICY PORK CHOPS EVERY TIME

Modern pork is another casualty of fat phobia. Breeding pigs to be as lean as possible has made the meat pale, bland, and dry and to make matters worse, the layer of fat on the outside is trimmed to a meager quarter of an inch or less before it ever reaches the store. (When I complained to a rep from one of the major pork producers at a conference, she told me, “We are just giving people what they want.”) Brining the pork helps, but…

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OVEN FRIED CHICKEN

The oven-fried chicken in Carb Wars; Sugar is the New Fat, always brought raves. People told me it was the best fried chicken they had ever eaten; juicy and tender on the inside with a crisp, brown crust that stayed on the chicken, not in the skillet. The addition of a little Parmesan makes this version from Nourished even better! OVEN FRIED CHICKEN Flour or bread crumbs can’t produce a crisp, brown crust that compares to this.  3 pounds chicken parts (2 breast halves, 2 thighs, 2 drumsticks,…

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NUT AND SEED CRISPBREAD

Traditional Swedish crispbread is made of rye, wheat, yeast, salt, and water. My grain-free, gluten-free, and yeast-free version is made of nuts, seeds, salt, water, and a little good fat.  I made these from a collection of ingredients I had on hand but you could use almost any nut or seed combination and it should still work; the chia and phyllium hold it together. (The last time I made them, I accidentally left out the nuts that I had chopped and set aside. I had…

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MY FAVORITE FLATBREAD: GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, EGG-FREE PITAS

I was trying to make egg-free, almond-free tortillas that I could eat with my newly discovered allergies, but I was pleasantly surprised with this recipe. They turned out to be thicker and softer than a tortilla and more like pita bread (except that they don’t separate to form a pocket). I made mine with cashew and coconut flour and a mixture of coconut oil and pasture lard from Fat Works®. GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE, FLAX-FREE, EGG-FREE FLATBREAD Ingredients 14 tbsp. or 7/8 cup (sift before measuring*) coconut flour (98 grams) 4…

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THE PERFECT WAY TO PIG OUT ON SUPER SUNDAY!

  The Anchor Bar in Buffalo, New York. Hot Wings The original Buffalo wings were invented at the Anchor Bar in Buffalo, New York in 1964. They are the perfect low-carb snack for Super Sunday. To turn them into a meal, use drumsticks instead of wings. To super-size your snacks, use turkey wings! Ingredients: 20 to 25 chicken wing “drummettes,” the meaty first section of the wing Heat-stable oil or fat for frying, such as light olive oil or grass-fed beef tallow 1/4 cup butter (1/2 stick) 1…

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TURKEY CRACKLIN’S

The best thing EVER to do with Thanksgiving leftovers! Reserve any extra skin or lumps of fat from the neck and body openings when preparing your holiday turkey for roasting. After your gorgeous, golden-skinned turkey has been presented, admired, carved, and devoured, don’t throw it out; you still have the best part left! Cut away the skin from the back before tossing the carcass in a pot for making bone broth. Slice the skin into strips or squares and spread them flat on a greased sheet pan, adding any reserved fat and skin. If you prefer flat pieces, you can set…

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