atkins diet Articles
ROAST TURKEY WITH BROWN SAUCE AND A TURKEY PRIMER
Friday, November 21st, 2014 by Judy Barnes Baker
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ROAST TURKEY, c 2012, JUDY BARNES BAKER Roast Turkey Is it really worth the effort to have a turkey that looks like a Norman Rockwell illustration Or could you be happy with one that cooks quickly and doesnt need a lot of attention but is dependably juicy, tender, flavorful, and ... Read more
FROM THE NEW YORK TIMES: A BETTER ALTERNATIVE TO STATINS?
Tuesday, November 18th, 2014 by Judy Barnes Baker
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Photo from NY Times, 1118 2014 This studywas in the headlines today. Merck finally got the results they were looking for. Note that the drug did not lower plaque build-up and that all the subjects tested were eating a low-fat lowcholesterol diet. Vytoin a combination of ezetimibe... Read more
Petition to the USDA and the DHHS: CREATE DIETARY GUIDELINES THAT WORK!
Wednesday, November 12th, 2014 by Judy Barnes Baker
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Adele Hite, of the Healthy Nation Coalition, is petitioning the agencies responsible for setting the Dietary Guidelines for Americans to give us guidelines that actually serve the American people. The advice we've been given for the last 30 plus years has been a disastrous failur... Read more
ANOTHER BENEFIT OF CHOCOLATE AND A LUSCIOUS CHOCOLATE TART
Saturday, November 1st, 2014 by Judy Barnes Baker
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CHOCOLATE TART, c 2014, JUDY BARNES BAKER CHOCOLATE We can add yet another one to the long list of benefits that come from eating chocolate. A new studyfrom Harvardfound that the flavanoids in cocoa had a remarkable effect on age related memory loss. Acontrolled, randomized trial... Read more
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
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