atkins diet Articles
NO BAKE LEMON MINI TARTS: SUGAR-FREE, GLUTEN-FREE, EGG-FREE
Monday, October 27th, 2014 by Judy Barnes Baker
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LEMON TARTLETS, c 2014 JUDY BARNES BAKER I found some cute little tarts at Whole Foods called, Hail Merry. They were egg-free, dairy-free, and raw but the first ingredient was agave nectar. I bought them anyway to see if I could make something similar minus the nasty fructose. Th... Read more
RATATOUILLE: A LOW CARB CLASSIC
Tuesday, October 7th, 2014 by Judy Barnes Baker
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RATATOUILLE, 2014, JUDY BARNES BAKER I tried a lot of classic recipes for this dish before hitting on just the right combination. This makes a lot, but it gets even better with time so plan on leftovers. You can cut the recipe in half or cook the veggies in batches if you don't h... Read more
CHOCOLATE GLAZED PECANS
Wednesday, October 1st, 2014 by Judy Barnes Baker
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CHOCOLATE GRAZED PECANS, C 2012, JUDY BARNES BAKER These are wonderful as a sweet treat or a snack. Chopped, they make a crunchy topping for ice cream or desserts. 2 cups raw pecan halves 2 large egg whites 1 teaspoon sugar-free vanilla extract High intensity sugar substitute equ... Read more
SUBLIME SLIME?
Sunday, September 28th, 2014 by Judy Barnes Baker
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ROASTED OKRA, c 2012, JUDY BARNES BAKER Jane Tunks called okra, "sublime slime," but it doesn't have to be. If you think you don't like it, try roasting it whole. It's Divine, but without the slime ROASTED OKRA Start with the smallest, freshest okra you can find... Read more
WHY YOU SHOULD MAKE YOUR OWN BROTH AND BOUILLON CUBES
Tuesday, September 23rd, 2014 by Judy Barnes Baker
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BOUILLON CUBES, c 2013, JUDY BARNES BAKER It continues to amaze me that many low-carb gurus, including some of my personal heroes, recommend using purchased bouillon cubes or powders. Dr. Westman, Dr. Phinney, Dr. Volek, Dr. Attia, and others promote their use as a source of extr... Read more
POT-AU-FEU
Saturday, September 20th, 2014 by Judy Barnes Baker
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"Vlaamse Hutsepot" by User ibu - Own work. Licensed under Creative Commons Attribution- Share Alike 3.0-2.5-2.0-1.0 via Wikimedia Commons Pot-au-feu,generally considered to be the national dish of France,means "pot on the fire." It is a family-... Read more
LEMON CAKE WITH LEMON GLAZE
Friday, September 5th, 2014 by Judy Barnes Baker
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LEMON CAKE WITH LEMON GLAZE, c 2012, JUDY BARNES BAKER 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... Read more
SOOKA KEEMA (DRY-COOKED SPICY GROUND MEAT)
Monday, September 1st, 2014 by Judy Barnes Baker
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INDIAN DRY-COOKED SPICY GROUND MEAT, c 2014, Judy Barnes Baker Grass-fed ground beef is available at most of my local stores now, but the other cuts are harder to find, probably because they are more expensive and don't sell as well. As a result, I use a lot of ground beef and am... Read more
COULD THIS DIET SAVE THE WORLD?
Friday, August 22nd, 2014 by Judy Barnes Baker
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The partnership between Jimmy Moore and Dr. Eric Westman reminds me a little of the relationship between Charles Darwin and Thomas Henry Huxley, who was known as Darwins Bulldog. Darwin provided the science; Huxley defended and popularized it. Jimmy is more like a big, lovable, p... Read more
The International Food Blogger's Conference
Saturday, August 16th, 2014 by Judy Barnes Baker
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The International Food Blogger's Conferenceis coming back to Seattle in 2014 IFBC held the first conference for food bloggers in 2009. This, the SIXTH annual conference, organized byFoodista.com and Zephyr Adventures,will be held in downtown Seattle, Washington. The series focuse... Read more
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