Monthly Archives: October 2019
The versatile mug cake has been around for a long time now and even the mass produced packaged versions seem to have come and gone, which is no great loss considering the vast amount of carbs and chemicals in them.
But they are certainly not dead in the world of low carb and there are hundreds of youtube vloggers out there shouting “What’s up guys? This is the most awesome recipe ever!” Well, there will be none of that here, I promise. But, I have come up with a recipe that can be both a dessert and a savoury with just a small tweak. First there is the savoury muffin
Take one mug and add 1 tablespoon of melted butter, 3 tablespoons of almond flour, 1 egg, 2 tablespoons of grated cheddar, half a teaspoon of baking powder, salt and pepper and mix thoroughly. Microwave on medium (600w) for two…
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As winter draws closer, those summer salads just don’t seem to satisfy like a steaming bowl of soup. Of course there’s bone broth or even stew, but sometimes it’s nice to indulge in an old favourite. Mine was tomato soup accompanied by a cheese sandwich for dunking. Thankfully the flabby white bread is out but a low carb bread rollmakes for a suitable replacement. But it’s more about how the cold cheese hitting the hot soup creates a texture and flavour that seems to warm the soul.
This recipe goes a little further, with the addition of red lentils, chili and bacon. The lentils can be left out if the extra 1.4 net carbs is a problem, but they give the soup a more full bodied texture and additional fibre. The result is a hearty winter warmer that is surprisingly filling.
½ can plum or chopped tomatoes
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Despite a vigilant approach to keeping the fridge well stocked with low carb ingredients, sometimes there’s that moment when nearly all of the elements for a tasty meal lack just one vital ingredient. This was the case recently when I found myself staring at an avocado and wondering how I could create a meal around this rapidly ripening fruit.
After rummaging around the fridge and pulling out baby leaves and bacon, I was confronted with the sudden urge to make a BLT (Bacon, Lettuce & Tomato) minus the bread of course. But as we all know, a BLT isn’t complete without a good dollop of mayonnaise. Fresh out of eggs I attempted to create a mayo with an egg alternative, in the form of mascarpone cheese.
The result was a resounding success and I am certain this recipe will be my go-to from now on as it tasted far superior…
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Drawing on the knowledge of experts such as Nina Teichotz, this interview based, four part series rolled into one which, for its considerable coverage of the low carb phenomenon has, since its publication in May of this year, had surprisingly few views on YouTube.
The history of the low fat diet is covered, beginning with the death of American President Eisenhower and the creation of the Diet Heart Hypothesis by Ancel Keys, who was ironically the person who also brought us processed food with his wartime K Rations, the involvement of Big Food politics and the silencing of scientists such as George Mann who dared to speak out against Keys. A vigorous debate against this hypothesis continued up to the mid 1980’s when governments adopted it and opposition ceased. In the early 2000’s an article in New York Times magazine by Gary Taubes titled What If It’s…
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