CRISP WAFFLES AND LOW-CARB MAPLE SYRUP WITH VIDEO

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If you think hot, crisp waffles, topped with butter and thick, sweet maple syrup are off the table on a low-carb diet, I’ve got good news for you! LOW CARB MAPLE SYRUP This simple, no-cook faux maple syrup adds the final touch for my new waffles. The syrup becomes thicker and clearer after it stands; make it first so you will have it on hand when you get the urge to indulge.  Ingredients: 1/3 cup Natural Mate,* equal to 2/3 cup sugar 1/2 teaspoon xanthan gum…

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HAVE YOU LOST YOUR PERIOD ON A LOW CARB DIET? IT’S NOT THE DIET, IT’S THE FLAX.

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I saw this coming. I hate to say, “I told you so,” but I’ve been warning about this for a long time. Low-carb and Paleo diets are taking the blame for a problem caused by eating too much flax. Naturopath, Dr. Lara Briden, gave a presentation at The Ancestral Health Society of New Zealand symposium on women’s reproductive health. She reported that she was concerned about the number of young women who have lost their periods on a low-carb diet. “It is real and it is happening,” she says…

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SANDWICHES ARE BACK!

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SANDWICH WITH DELI MEAT AND CHEESE AND MICRO-GREENS, (c) 2015, JUDY BARNES BAKER I’ve eaten more real, honest-to-goodness sandwiches in the last month than I have in the last 15 years! My last post featured the recipe for the low-carb, gluten-free, flax-free buns that brought back the good ole days of quick, convenient lunches without cheating! The obvious thing to do with a bun is to put a burger on it and I’ve certainly done that, but I’ve also used them for other sandwiches like…

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THE PUDDING OF HAPPINESS

Pudding Cups Judy Barnes Baker

My husband counts the pills I put out for him in the morning to be sure I didn’t sneak in anything new. If he doesn’t recognize one, I have to show him the bottle. Once, when my children were small, I overheard my vegetable-phobic son whisper to his sister, “Don’t eat the spaghetti~she put PARSLEY in it!” The only foolproof way I’ve discovered to convince the people I care about to eat things that are good for them is to turn them into foods they can’t resist! I call this the “pudding of…

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SOME OF MY FAVORITE THINGS FROM IFBC

The International Food Bloggers Conference has come and gone and I’m just now getting around to posting my wrap up. Dorie Greenspan, the soft spoken and delightful author of Around My French Table and food blogger extraordinaire, was the keynote speaker. Her message was, “Say yes and follow your dream,” even to the things that terrify you, “always say yes.” We had to make difficult decisions about which of the many wonderful sessions to attend; there were food tastings and lectures and demos on food photography, story telling, cooking, and technical subjects…

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HOMINY ALERT

I’ve posted about how it is hard it is to determine the real nutritional data for foods before. (Here is a past article about dueling labels on dairy products: http://carbwars.blogspot.com/2009/09/when-does-16-x-049-zero.html.) I do my best to check things out to be sure my information is correct, and I contact the companies if there is any question, just to be sure. When I first noticed that the net carb count on Mexican Style hominy was significantly lower than that for regular hominy (4 net in a 1/2 cup serving versus about…

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DO ONIONS MAKE YOU CRY?

I’ve tried a lot of things to keep from crying when I chop onions, like holding (unlit) matches in my teeth, putting the cutting board near an open flame, or chopping the onions under running water. I’ve even considered wearing a snorkel, a trick I learned from an artist friend to keep from inhaling the toxic chemicals we used for cleaning the ink from our silk-printing screens. The only thing that ever really kept my eyes dry was getting someone else to chop my onions for me. I just learned a better solution from my friend and fellow IACP member, Carol Dearth. Chef Carol has a gorgeous cooking school and store…

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SHIRATAKI NOODLES WITHOUT SOY: NASOYA PASTA ZERO

Suffering from pasta withdrawal? Here’s a clip from Portlandia to show you how hard it can get! (Thanks to Laurie-Avalanche Rosen for sharing this.) I’m still looking for the perfect pasta substitute. Dreamfield’s contains wheat; spaghetti squash is, well, squash; spiral-sliced zucchini, sorry, still squash; shirataki is rubbery and tasteless; tofu shirataki contains soy… Regular shirataki noodles are not really food. They have no calories, no carbs, no nutrients, and no taste. They are 100% konjak fiber. If I came across a bowl of shiritaki noodles in the wild, I would never say, “Yum, food!” I’d be no…

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PRESERVED LEMONS

I’ve been having fun finding things to make with the preserved lemons I made several months ago when Costco had Meyer lemons on sale by the bag. I forgot to take a picture when the jar was full, so I took these yesterday while I still had about half of them. So far I’ve used them to make Leeks with Tomatoes and Olives, Roasted Red Pepper and Preserved Lemon Salad, and Chicken with Preserved Lemon and Rosemary. I’ve written one more recipe that is ready to try that calls for candied preserved lemons. I am totally hooked on…

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RED KURI

I’ve been looking forward to the fall season after reading about Red Kuri Squash. It didn’t disappoint. Red Kuri may also be called Japanese Squash, Hokkaido Squash, or Uchiki Kuri Squash. It is Potimarron in France, and Onion Squash in the UK. In the US, it shows up around Halloween and disappears again after November. This tear-drop shaped, red-orange winter squash has the same high-fiber and low-carbohydrate count as pumpkin (4 net grams of carbs per 1/2 cup serving), and it can be used in the same recipes, but it has a firmer texture and the…

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STEVIA: THE GOOD, THE BAD, AND THE BITTER

Stevia comes from a South American herb that has been used by the indigenous people of Brazil and Paraguay for thousands of years as a sweetener and as a folk remedy for diabetes. It is hundreds of times sweeter than table sugar, but in its original form it has a bitter aftertaste that some people find objectionable. Many of the new stevia products that are now available, such as Truvia, Nuva, and PureVia, use only the sweet-tasting part of the leaf combined with erythritol as a bulking…

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