Friday, December 23, 2011

#LowCarb Sweetening

Is it me, or is the term "artificial sweetener" really misleading? I watch a LOT of cooking videos, especially lowcarb or diabetic, and that term is used frequently, to mean "sugar substitute". Not only are many people turned off by eating "artificial" anything, but many sugar subs aren't artificial at all. Natural sweeteners like xylitol or stevia aren't artificial at all, but are referred to as if they were, and that does them an injustice - as well as the whole lowcarb community. Many, if not most, of us eat mainly whole foods, and don't eat much artificial anything, but those who think we do have another excuse to bash our healthy lifestyle.

Please folks, get it right!

Just sayin'... :)

Thursday, December 22, 2011

#Lowcarb Squash #Recipe - PANCAKES! + a Tip :)

Free for nuthin', here's a tip: If you want something to rise and you add baking powder, you're off to a good start. But if you want to make that baking powder do it's very best for you, you need to give it an acid: some yogurt, sour cream, buttermilk, kefir... It is something that doesn't seem to be too common in the lowcarb recipes I read, and I see large amounts of baking powder used in baking to try and get a good's not really necessary to use so much though, if you just add a spoonful of something acidic to give the baking powder some oomph.

Just wanted to mention that while I'm thinking of it...

Anyway, I had a half a dumpling squash left over. I scooped it out into a mixing bowl and mixed it with 2 eggs and about a half-cup of parmesan cheese, about 1/2t of baking powder and about 2t of sour cream, plus S&P, then mixed well with a stick blender, and cooked on my griddle - oiled with coconut oil - like pancakes. Served 'em with butter on top and sausage patties on the side. DELICIOUS!!!!!!!!!

I still have the other half left, and for breakfast tomorrow morning I'm going to try it with a nut flour instead of the parmesan cheese, and cinnamon with a touch - just a touch, since it's already fairly sweet - of brown sugar sub. Served with some bacon on the side. I imagine it will be even MORE amazing that what I made this morning, the sweetness of the squash cakes with the saltiness of the bacon...I'm getting all giddy just thinking about it!

Winter squash is cheap, maybe too carby for some, and not induction-friendly if you're doing Atkins (in this recipe the squash is probably only half of the batter in quantity), but very nutritious. I imagine with all the nutrients of the squash, together with "nature's perfect food" the eggs, and when I use nutrient-rich nut flour also, it will be a nutritional powerhouse to start our day!

Tuesday, December 20, 2011

Golly, THAT was a strange #lowcarb lunch!

But it was really good :).

I have really been craving fat lately, and it doesn't get a whole lot fattier than this:

I hard-boiled some eggs, and mixed up some tuna with loads of full-fat mayo. (Can you even BUY tuna in oil anymore? I haven't seen it in ages!) Then I chopped the eggs in with the tuna, and tossed it with a bunch of finely-chopped lettuce that I had to use up before it started to go bad. And I spooned it onto pork rinds. It was surprisingly wonderful - go figure eh?

Monday, December 19, 2011

Promising New #Lowcarb Blog

I "met" this delightful blogger when she followed me on twitter yesterday. Today I went to her blog, read her first few posts, and am impressed! This is someone who "gets" lowcarb! She may be a newer low carber, but she finally found a nutritionist who actually knew the truth, and started her on the way to a much healthier life!

I think many of us can relate to her experiences in her Why I Went Low-Carb post, which is gutsy and honest. And I know by the time I go to the end, I was cheering (mentally) that at last she's on the way to the health and energy and better life that so many of us have found.

I will be keeping my eye on this blog!