Over at the Facebook Fan Page, Susan Fortenberry Winkler expressed unhappiness that she didn't have a low carb meat loaf recipe, so I promised I'd post one here. This one is from The Glycemic Load Diet Cookbook, that I wrote with Dr. Rob Thompson.
This past week our nephew, Henry, and our niece, Halliday, have been visiting us. They're terrific kids, 13 and 10, and we had a lot of fun -- went to the local county fair, did some geocaching, poked around the pioneer village and the old, old cemetery at a local park, watched a few movies (Halliday is a To Kill A Mockingbird fan), and just hung out.
And as of this morning, I have an extra 5 pounds around my middle. Argh.
This is not due to any major Indulgence, but rather to just a modest relaxation of restrictions for the duration. To wit:
Back in May, I gave a less-than-enthusiastic review of Planter's Flavor Grove Skinless Almonds Chili Lime To recap, I found them bland and soggy and uninteresting. Indeed, the remainder of the bag is still sitting, untouched, on the side table behind my desk. I should feed them to the chickens.
I have been very quiet recently, and I want to apologize. It turns out that only part of my problem was sodium deficiency. The whirly head upon standing and the cramps when I pointed my toes went away, but after a few days of feeling much better, I was exhausted again, yawning all day, and barely able to think. Part of that was that my insomnia, usually pretty well controlled, has been acting up, but even on days when I'd slept well the night before I was tired and blank.
Clearly, sodium was not my whole problem.
I've mentioned this on the Facebook fan page and the podcast, but suddenly realized I hadn't blogged about it -- and it's one month from today! YIKES!
Folks, on Saturday, August 13, from noon till 4 pm, we're holding the 2nd Annual Low Carb Meet-And-Greet with me, Jimmy Moore, and low carb blogger Amy Dungan. We'll be hangin' in my back yard, eating low carb food and shooting the breeze.
That Nice Boy I Married, who long since has pretty much taken over the My Total Gym Transformation blog, and mostly writes about our Slow Burn fitness program, has added his voice to the outcry against Hope Warshaw, and her article in Diabetes Health urging diabetics to eat lots of carbs, and take lots of medication. Read his article here.
Found this on a fitness message board. It was from 2006, or I would have pointed out to this poor person that A) this diet wasn't even a teeny bit low carb, B) eating low carb and low fat at the same time is a bad idea, and C) there's no need to restrict sodium on a low carb diet.
My low fat, low carb, low sodium diet
I'm 57 and need a low fat, low carb, low sodium diet. Following is the diet I've been using. Am I missing anything? Does anyone have any suggested changes?
Cheerios (1 cup)
Fat Free Milk
6 oz can of apple, orange or pineapple juice
Serendipity is often a pleasant thing. It's funny how events just sort of compile themselves in a useful shape, sometimes.
A few days ago, I was annoyed when I opened the freezer on the top of my kitchen fridge, and a bag of steak bones, accumulated over many months, fell out at my feet. I figured that was the universe's way of telling me it was time to make beef broth.
The low carb world has been abuzz with the news that Diabetes Health Magazine recently published an article by a registered dietician and diabetes educator named Hope Warshaw. Ms Warshaw wrote this article, she says, to debunk two what she calls “common old dogmas” regarding diabetes management.
I've been marinating chuck roasts again! This was fantastic. Truly, I'd rather have a well-marinated chuck than a sirloin or filet mignon. Much more flavor!
Marinated Chuck with Chipotle and Sherry
1/4 cup red wine vinegar
1/4 cup olive oil
2 teaspoons Splenda -- or other sweetener to equal 2 teaspoons sugar
5 cloves garlic, crushed
1 teaspoon dry mustard
2 tablespoons soy sauce
2 tablespoons tomato paste
1/3 cup dry sherry
1 chipotle chile canned in adobo, minced
2 teaspoons meat tenderizer
2 1/2 pounds beef chuck 1 1/2" thick
Ham, Gorgonzola, and Pecan Salad
1/2 cauliflower head -- a big one
1 cup pecan halves
1/3 cup extra virgin olive oil
1 garlic clove, crushed
1 tablespoon minced fresh rosemary or 1 teaspoon ground dried rosemary
1/2 teaspoon black pepper
8 ounces ham, in 1/2" cubes
5 ounces crumbled gorgonzola cheese -- or other mild blue cheese -- you can buy five-ounce tubs already crumbled.
1/4 cup minced fresh parsley
Preheat oven to 350.
So I'm working on a new recipe, and watching the History Channel, which pleasantly surprised me by actually showing a program about history, when an ad comes on for Mounds and Almond Joy candy bars. There's a guy in the office, sitting in his gray fabric box on the cube farm, just another stressed-out cog in the economic machine. He stealthily unwraps an Almond Joy candy bar, as the perspective changes to a shot from the outside of his cube. Palm trees appear, rising above the fabric walls, and sun is shining only on his little gray box.
I was just looking at the Amazon page for 1001 Low-Carb Recipes. I noticed that it was averaging four stars. Most of my books do better than that, so I looked at a few of the negative reviews to see what folks' objections were.
Our favorite cut of steak is ribeye, but sadly it's running $11.99/lb around here. That's just not in the budget. Happily, I can still get chuck for $3/pound and under. It's too tough to broil or grill as-is, but marinated and tenderized, it's wonderful -- tender and flavorful. This is my latest marinated chuck steak, and That Nice Boy I Married and I both thought it was wonderful.
Lime-ginger Marinated Chuck Steak
1/4 cup lime juice
1/4 cup olive oil
1 tablespoon Splenda -- or other sweetener to equal 1 tablespoon sugar
2 tablespoons dry sherry
2 teaspoons soy sauce
Have you heard? The source of the killer e coli epidemic in Europe -- epicenter Germany -- has been identified. The culprit? Sprouts.
Yep, sprouts. Cute, nutritious, totally health-foody, utterly vegan sprouts. After all, they're kept damp and warm while they're growing. Get a germ in there with them, and you might as well have invited them to the bacteria version of the Ritz.