atkins diet Articles
HOME FRIES AND FAUX POTATOES
Thursday, May 22nd, 2014 by Judy Barnes Baker
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HOME FRIES, c 2012, JUDY BARNES BAKER HOME FRIES This can be a lifesaver for a meat and potatoes man or woman. Recipe fromNourished; a Cookbook for Health, Weight Loss, and Metabolic Balance. 4 slices bacon 3 ounce or 93 grams 2 cups 15 ounces Rutabaga Faux Potatoes See following... Read more
OVEN FRIED CHICKEN
Wednesday, May 21st, 2014 by Judy Barnes Baker
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OVEN FRIED CHICKEN, c 2012, JUDY BARNES BAKER The oven-fried chicken inCarb Wars; Sugar is the New Fat, always brought raves. People told me it was the best fried chicken they had ever eaten; juicy and tender on the inside with a crisp, brown crust that stayed on the chicken, not... Read more
THE WAR ON FAT IS OVER. FAT WON.
Wednesday, May 14th, 2014 by Judy Barnes Baker
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The Big Fat Surprise by Nina Teicholz The Big Fat Surprise by Nina Teicholz The remarkable book should finally lay the lipid hypotheses of heart disease to rest. We've been embroiled in this unnecessary war on fat for far too long. It may take generations before we see the last o... Read more
SANGRIA
Monday, May 5th, 2014 by Judy Barnes Baker
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Sangria, c 2007, Judy Barnes Baker Red wine has been shown to have a positive effect on health and the high rate of wine consumption in France is often used to explain the seeming paradox that the French have a lower rate of heart disease than we dowhile eating a diet high in ani... Read more
BACON AND LEEK SOUFFLE
Thursday, April 24th, 2014 by Judy Barnes Baker
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Photo by Scott Phillips It is very rare to find a recipe in a major magazine that is almost perfect as it is. I made onlya fewsmall changesin the gorgeous souffl pictured in the JuneJuly issue ofFine Cooking. The recipe says it makes 6 servings, but the two of us ate half of it f... Read more
PARMESAN ALMOND CRACKERS
Tuesday, April 15th, 2014 by Judy Barnes Baker
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PARMESAN ALMOND CRACKERS, c 2014, JUDY BARNES BAKER These taste like my savory Parmesan Crisps from Nourished, but they are bigger and thicker with a lovely soft crunch. They have a few more carbs 0.7 net grams compared to 0.02 net each but are still very, very low for a nice, su... Read more
HERB ROASTED OLIVES
Saturday, April 5th, 2014 by Judy Barnes Baker
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HERB ROASTED OLIVES, c 2012, Judy Barnes Baker An Amuse Bouche is a flavorful, bite-sized appetizer that entertains the mouth as it awaits the main event. Set out dishes of assorted olives and nuts, and no one will complain, but roasting the olives makes them slightly chewy and c... Read more
NUT AND SEED CRISPBREAD
Friday, March 28th, 2014 by Judy Barnes Baker
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NUT AND SEED CRISPBREAD, c 2014, JUDY BARNES BAKER Traditional Swedish crispbread is made of rye, wheat, yeast, salt, and water. My grain-free, gluten-free, and yeast-free version is made of nuts, seeds, salt, water, and a little good fat. I made these from a collection of ingred... Read more
EGGS EN COCOTTE
Wednesday, March 19th, 2014 by Judy Barnes Baker
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EGGS EN COCOTTE, c 2012, JUDY BARNES BAKER Yet another study has exonerated saturated fat and cholesterol of any link to heart disease and fingered the real culprit. The new research, just published in theAnnals of Internal Medicine,found no evidence that eating saturated fat led... Read more
CORNED BEEF HASH WITH POACHED EGGS
Monday, March 17th, 2014 by Judy Barnes Baker
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CORNED BEEF HASH, c 2012, JUDY BARNES BAKER One corned beef brisket can provide enough for several delicious meals. Make Corned Beef and Cabbage for dinner, use some to make this tasty hash for breakfast, then polish off the rest in Reuben Sandwiches for lunch. If you prefer, you... Read more
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