atkins diet Articles
RHUBARB CUSTARD PIE
Saturday, April 18th, 2015 by Judy Barnes Baker
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It's rhubarb season Shirley Lowry mentioned on Face Book that she was going to give her old recipe for a rhubarb custard pie a low-carb makeover. I had this recipe inCarb Wars; Sugar is the New Fat, so I thought I'd save her the trouble. I thought I'd have to make a pie before I ... Read more
EGGPLANT AND SUN-DRIED TOMATO MINI PIZZAS
Monday, April 13th, 2015 by Judy Barnes Baker
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EGGPLANT AND SUN DRIED TOMATO MINI PIZZAS, c 2012, JUDY BARNES BAKER This is no ordinary pizza It makes a delicious and beautiful vegetable side dish or appetizer for family meals or entertaining. Ingredients 1 regular or 3 or 4 Asian eggplants, about 1 pound as purchased peeled ... Read more
FRIED ARTICHOKE HEARTS
Monday, April 6th, 2015 by Judy Barnes Baker
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FRIED ARTICHOKE HEARTS IN STRAINER, c 2015, JUDY BARNES BAKER FRIED ARTICHOKE HEARTS, c 2015, JUDY BARNES BAKER The very best low-carb recipes are the ones that are the very best recipes, period. This is one of those. Add a Garlic Aioli for dipping if you like, but even without a... Read more
BAVARIAN SAUERKRAUT AND CHOUCROUTE GARNI
Saturday, March 28th, 2015 by Judy Barnes Baker
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CHAUCROUTE GARNI c 2015, JUDY BARNES BAKER Even children will love sauerkraut when it is prepared this way. The bacon, apple, and onion make it surprisingly sweet and mellow.Use it as a vegetable or side dish, or layer it with a variety of smoked meats, such as ham, smoked pork c... Read more
SOCCA: A TRADITIONAL, GLUTEN FREE FLATBREAD
Monday, March 23rd, 2015 by Judy Barnes Baker
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SOCCA, HOT OUT OF THE OVEN, IN NICE, ON THE FRENCH RIVIERA Photo Myrabella Wikimedia Commons CC-BY-SA-3.0 & GFDL WHOLE SOCCA, c 2015, JUDY BARNES BAKER SOCCO, SLICED, c 2015, JUDY BARNES BAKER Socca is a flatbread traditionally made from garbanzo bean flour, the kind used to ... Read more
SOCCA. A TRADITIONAL, GLUTEN FREE FLATBREAD
Saturday, March 21st, 2015 by Judy Barnes Baker
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SOCCA, HOT OUT OF THE OVEN, IN NICE, ON THE FRENCH RIVIERA Photo Myrabella Wikimedia Commons CC-BY-SA-3.0 & GFDL WHOLE SOCCA, c 2015, JUDY BARNES BAKER SOCCO, SLICED, c 2015, JUDY BARNES BAKER Socca is a flatbread traditionally made from garbanzo bean flour, the kind used to ... Read more
MAKING RESISTANT STARCH DELICIOUS
Wednesday, March 11th, 2015 by Judy Barnes Baker
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VICHYSSOISE WITH RESISTANT STARCH, c 2015, JUDY BARNES BAKER You may have heard that ninety percent of the cells in our bodies do not share our DNA. We are mutually dependent on the billions of microbes that live in us, on us, and around us.We were never meant to live in a steril... Read more
MAKING RESISTANT STARCH DELICIOUS: VICHYSSOISE
Monday, March 9th, 2015 by Judy Barnes Baker
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VICHYSSOISE WITH RESISTANT STARCH, c 2015, JUDY BARNES BAKER You may have heard that ninety percent of the cells in our bodies do not share our DNA. We are mutually dependent on the billions of microbes that live in us, on us, and around us.We were never meant to live in a steril... Read more
THE LOW CARB DIETITIAN'S GUIDE TO HEALTH AND BEAUTY
Monday, March 2nd, 2015 by Judy Barnes Baker
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THE LOW CARB DIETITIAN'S GUIDE TO HEALTH AND BEAUTY Did you ever wish you had your own personal dietitian to tell you what to eat One who actually understood the science of nutrition and would customize her advice to fit your own personal needs and preferences Quit dreaming; your... Read more
ALLERGIES: THE SURPRISING ROOT OF THE PROBLEM
Tuesday, February 24th, 2015 by Judy Barnes Baker
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Illustration by Jeremy Kemp Im sharing this story in case there are others of you who are suffering from allergies and looking for answers. No one can deny that allergies and auto-immune diseases are much more common today than they have ever been. Those of us who suddenly develo... Read more
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