THE Premier Low-Carb store .. .. AND Meeting Place

Monday, November 29, 2010

Epilepsy Controlled with a Low-Carb Diet


My husband found this article in the NY Times.  It is truly amazing that the little boy, Sam, who had about 130 seizures a day has gained significant control over his epilepsy through an extreme high fat (90%) low-carb diet supplemented with vitamins and magnesium and calcium.  His parents have to be cruel to be kind when it comes to denying the child tempting high-carb, sugary goodies that any young child is often faced with.  It is very difficult for Sam and sometimes the food fights end in a tantrum and tears.

Laura Dolsen told this fascinating, miracle story with regards to finding the same article in the NY Times:

"About 17 or so years ago on an Internet parenting group I was part of, there was a mom who's baby daughter had a terrible illness called Infantile Spasms, which caused dozens of seizures per day. She was told that her daughter would almost inevitably become seriously brain-damaged. After trying many standard treatments, the mom delved into the research and came across a crazy diet called the Ketogenic Diet, which is very high in fat, low in carbs, and lowish in protein. Their pediatrician warned her not to do it and many thought she was nuts, or in denial and grasping at straws. But this mom persisted, convincing a neurologist to give it a try.

It worked. The seizures stopped. Her daughter grew into a happy, healthy child with no signs of brain damage. Obviously, this made a huge impression on me!"

Here is an excerpt that summarizes the diet and its effect on epilepsy:

"But when it comes to keto’s impact on pediatric seizures, there is wide acceptance. There are about two dozen backward-looking analyses of patient data suggesting keto works, and, more significant, two randomized, controlled studies published in 2008. One of the trials, by researchers at University College London, found that 38 percent of patients on the diet had their seizure frequency reduced more than 50 percent and that 7 percent had their seizure frequency reduced more than 90 percent.
Those numbers may look low, but they’re not. These were patients for whom antiepileptic drugs had already failed. For children with certain kinds of drug-resistant seizures, Thiele’s clinical data show an even better response: 7 out of 10 were able to reduce their count more than 90 percent with the diet. Those statistics are as good as those for any antiepileptic drug ever made. Other pediatric neurologists get similar results. The diet has cut Sam’s seizures by 75 percent."

Interesting BBC Videos of how the ATKINS DIET came about



Check out part one
(You'll hear how Dr. Atkins himself stumbled upon the diet)

And part two and part three if you have the stamina!

For the really adventurous part four and part five.

Ginny's Yummy One Minute English Muffin

Ginny has made a video of how to make her One Minute English Muffin based on my One Minute Bread, the Next Minute Toast.  It is the second recipe in the video. This morning I made it for my husband and he really liked it.  For myself, I'll skip the coconut oil and use a little melted butter instead.  I'm not wild about the taste of coconut oil, but it is ever so good for one.  It raises the metabolism and helps with Candida and weight loss.

I must admit I found myself having microwave egg muffin gadget thingie envy watching this video.  What a neat gadget!

Have a look at Ginny's great videos and blog.  She is also a talented singer.

P.S.  For those who don't have time to watch the video, here are the ingredients:

1 tsp coconut oil, melted (I use a light-tasting olive oil sometimes)
1 egg
1 tbsp water
1 1/2 tbsp almond meal (here I may use a leftover bake mix ratehr)
1 tbsp golden flax meal
1/2 tbsp parmesan cheese
1/4 tsp baking powder
1/4 tsp Splenda (does not actually sweeten but helps the flavor)

Whisk all ingredients real well in a cereal bowl and nuke about 1 minute and 30 seconds. Remove by loosening edges and slice in half.  Best to toast the muffin.

Traditional bullock-powered coconut oil mill. ...Image via Wikipedia

Traditional bullock-powered coconut mill.  Dried coconuts are crushed and coconut oil is pressed out.
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Saturday, November 27, 2010

Leftover Turkey Dinner Ideas



Turkey Casserole and look under the poultry recipe section of this blog.  Substitute turkey for practically any of those recipes.  Leftover turkey never looked so good! :)  Here was last year's ideas on this theme.

Wednesday, November 24, 2010

*PUMPKIN SPICE LOAF* Happy Thanksgiving!




You can feel proud to serve this delicious, moist loaf anytime. My youngest son, Jonathan, almost single-handedly polished off the Apple Spice Loaf, however, the Pumpkin Spice Loaf is definitely my favorite of the two.  This recipe is in Splendid Low-Carbing for Life, Volume 1.

Text Box: Yield: 18 slices
1 slice
182.8 calories
8.2 g protein
14.3 g fat
5.1 g carbs11/2 cups ground almonds (375 mL)
11/2 cups SPLENDA® Granular (375 mL)
3/4 cup vanilla whey protein (175 mL)
6 tbsp vital wheat gluten (90 mL)
4 tsp pumpkin pie spice (20 mL)
11/2 tsp baking powder (7 mL)
3/4 tsp baking soda (3 mL)
2 extra-large eggs, fork beaten
1 cup canned pumpkin, (250 mL)
  (unsweetened)
1/2 cup sour cream (125 mL)
6 tbsp olive oil (90 mL)
11/2 tsp vanilla extract (7 mL)
Cream Cheese Frosting:
4 oz light cream cheese, softened (125 g)
1/3 cup SPLENDA® Granular (75 mL)
2 tbsp butter, softened (25 mL)
1 tbsp whipping cream (15 mL)
1 tsp vanilla extract (5 mL)

In large bowl, combine ground almonds, SPLENDA® Granular, vanilla whey protein, vital wheat gluten, pumpkin pie spice, baking powder and baking soda.  In medium bowl, combine eggs pumpkin, sour cream, olive oil and vanilla extract.  Stir into dry ingredients, just until combined. 

Pour into a 9 x 5 x 3-inch (2 L) loaf pan lined with wax paper and sprayed with nonstick cooking spray.  Bake in 350°F (180°C) oven 55 minutes, or until cake tester comes out clean.  Remove loaf and carefully remove wax paper.  Frost cooled loaf.  (The wax paper trick is useful to prevent loaf from sticking to old and worn loaf pans. If yours is brand new and nonstick, then skip the wax paper.)

Cream Cheese Frosting:  In food processor with sharp blade or in blender, process cream cheese, SPLENDA® Granular, butter, whipping cream and vanilla extract until smooth.

Variation:  Apple Spice Loaf with Frosting:  Omit pumpkin.  Substitute 1/2 cup (125 mL) unsweetened applesauce and use 1/4 cup (50 mL) sour cream. (5.2 g Carbs)  This loaf goes well with the Cinnamon Butter, page 59.

Wednesday, November 17, 2010

CREPES WITH STRAWBERRY SAUCE (GF)

 CREPES WITH STRAWBERRY SAUCE
Serve these super-tasty cream cheese filled crepes with some sausages or bacon on the side and you have a very different breakfast.

Tuesday, November 16, 2010

100 Holiday Recipes for the Low-Carb Crowd


Here is the link for 100 Holiday Recipes.  Some caution is required even although many of these recipes sound great and will be fine.  Many of the recipes don't have carb counts so if you're counting carbs this makes things more difficult. Read the comments first (if there are any) to see if it is a tried and true recipe, and be aware that some of the recipes are not low-carb.  I just took a quick look and those are the conclusions I reached.  However, overall it looks like a fun resource and that's why I'm posting it at the request of someone from Mastersinhealthcare.com

Respect for the Lowly Cucumber!

I received this in an email.  I checked urban legends, snopes.com and it appears they don't know if it is true or not.  lol  Sounds intriguing.



1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber.    Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

3. Tired of your bathroom mirror fogging up after a shower?    Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Are grubs and slugs ru ining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

5 Looking for a fast and easy way to remove cellulite before going out or to the pool?    Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite.    Works great on wrinkles too!

6.. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed an d headache free.    Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!

7. Looking to fight off that afternoon or evening snacking binge?    Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.

8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.


9. Out of WD 40 and need to fix a squeaky hinge?    Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams.

11. Just finish a business lunch and realize you don't have gum or mints?    Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.

12. Looking for a 'green' way to clean your faucets, sinks or stainless steel?     Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won't leave streaks and won't harm you fingers or fingernails while you clean.


13. Using a pen and made a mistake?    Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!

Monday, November 15, 2010

PEANUT BUTTER CHOCOLATE FUDGE (GF)



 PEANUT BUTTER CHOCOLATE FUDGE
A super-easy fudgey confection that is reminiscent of Reese’s pieces. You will need cocoa butter, fortunately available at Netrition. It is great to have on hand for several of my candy recipes.

Text Box: Yield:  16 servings
1 serving
125.8 calories
2.1 g protein
10.1 g fat
1.6 g carbs1 cup chocolate chips,   (250 mL)
  Sugarless
2 oz cocoa butter (60 g)
1/2 cup smooth peanut butter (125 mL)
Sweetener to equal 1 cup (250 mL)
  SPLENDA® Granular


In a double boiler or heavy-bottomed pan, combine chocolate chips and cocoa butter.  Stir occasionally over medium heat until molten.  Stir in peanut butter until well mixed.  Pour into two nonstick mini loaf pans.  Freeze until solid, then refrigerate.  Cut into 8 squares per pan.

Helpful Hints: You may use 6 oz Lindt chocolate (need 2 bars) or unsweetened baking chocolate (6 squares) - adjust sweetener to taste once the peanut butter has been incorporated. If using these options, use some powdered erythritol as well as, say, liquid Splenda, to raise the sweetness level sufficiently.

 

CHOCOLATE ZUCCHINI CAKE (GF)



 
CHOCOLATE ZUCCHINI CAKE
Refrigerated, this special cake has a fudgey brownie texture (like a mile high brownie), however, warm or at room temperature it is more cake-like, but still a great texture. I promise nobody practically will figure out there is zucchini in the cake.  It simply contributes to the moistness and texture of the cake. If you suddenly have more zucchini growing in your garden than you know what do with, this is a great recipe.  The cake freezes well.
Text Box: Yield:  12 servings
1 serving with/out frosting
359.0/244.0 calories
11.0/8.9 g protein
30.9/20.0 g fat
8.7/5.7 g carbs 
21/2 cups GF Bake Mix, option #2*, (625 mL)
1/2 cup cocoa (125 mL)
1 tbsp baking powder (15 mL)
1 tsp baking soda (5 mL)
1 tsp cinnamon (5 mL)
1/2 tsp salt (2 mL)
3/4 cup butter, softened (175 mL)
3 eggs
3/4 cup granulated erythritol (175 mL)
1/2 cup Hood Carb Countdown milk, OR (125 mL)
  Carolyn’s low-carb milk or half cream, half water
11/2 cups SPLENDA® Granular, OR liquid SPLENDA® equiv. (625 mL)
2 tsp vanilla extract (10 mL)
2 cups finely shredded, unpeeled zucchini (500 mL)
Chocolate Frosting:
11/2 cups SPLENDA® Granular, (625 mL)
  OR liquid SPLENDA® equiv.
1/2 cup whole or skim milk powder** (125 mL)
6 tbsp whipping cream (90 mL)
1/4 cup powdered erythritol (50 mL)
1/4 cup unsalted butter, melted (50 mL)
2 tbsp water (25 mL)
2 tsp olive oil (10 mL)
1 tsp vanilla extract (5 mL)
2 oz (2 squares) unsweetened baking chocolate, (60 g)
  Melted

In large bowl, combine Gluten-Free Bake Mix, cocoa, baking powder, baking soda, cinnamon and salt.

In food processor, process butter and add eggs while processing.  Add erythritol, milk product of choice, SPLENDA® Granular, OR liquid SPLENDA® and vanilla extract; process.  Add zucchini and process briefly.  Add the dry ingredients and process until well incorporated, scraping the sides occasionally.

Pour into greased nonstick 8-inch (20 cm) or 9-inch (23 cm) springform pan.  Bake at 350°F (160°C) 50 minutes or until cake tester comes out clean.  Allow cake to cool completely in a draft-free area before removing the springform pan surround and frosting the cake.  The cake can be left at room temperature for a couple of days, but should be refrigerated after that.

Chocolate Frosting:  In blender, combine all ingredients, except chocolate and blend until smooth.  Add melted chocolate; blend again until smooth.


Helpful Hints:

* This Gluten-free Bake Mix is now obsolete.  Use Gluten-Free Bake Mix #1 for this recipe.

 **Whole milk powder can be found in the Hispanic section of Super Walmart or in Publix or in Costco.  If desired, add sugarless chocolate chips to the cake batter for an extra decadent cake.  Liquid SPLENDA® is basically sucralose in liquid form, which will reduce carbohydrate in the recipe.  This cake would make good cupcakes made in a muffin pan with cupcake liners or it could be spread in a 9 x 13-inch (23 x 33 cm) glass baking dish or poured into two 8-inch (20 cm) nonstick cake pans.  Baking times would vary, so keep an eye on your creation.  My husband and son, Jonathan, preferred this cake refrigerated and I preferred it at room temperature.  In order to reduce carbs, it is better to use liquid SPLENDA®.  If you use all SPLENDA® Granular throughout the recipe, the carbs will be higher than 10 grams per slice and that is too much!  I gave the analysis without frosting as well, so that you can use your own favorite frosting, if desired, and figure out the carbs more easily.  This cake does need a frosting.

Sunday, November 14, 2010

A mutation 100% of us have that can make us FAT!



"The mutation evolved 15 million years ago, during a period of starvation. One hundred percent of us have it."

Check out this article to understand the mutation and why we should limit sugar and fructose in our diets.

Saturday, November 13, 2010

NO BAKE CREAMY STRAWBERRY CHEESECAKE (GF)


NO BAKE CREAMY STRAWBERRY CHEESECAKE
This very smooth, fruity cheesecake is quick and easy to assemble.

Crust:
1 cup almond flour (250 mL)
2 tbsp vanilla whey protein (25 mL)
Liquid sweetener to equal 2 tbsp sugar (25 mL)
1/4 cup butter, melted (50 mL)
Filling:
1 envelope unflavored gelatin
1/4 cup cold water (25 mL)
8 oz regular cream cheese, (250 g)
  Softened
Granular sweetener to equal 2/3 cup sugar (150 mL)
10 oz unsweetened frozen strawberries, (300 g)
  Thawed
1 tbsp granular sweetener (15 mL)
Hood Carb Countdown Milk, OR
  Carolyn’s Low-Carb Milk (see instructions below for how much to use)
1 cup whipping cream, (250 mL)
  whipped

Crust:  In medium bowl, combine almond flour, vanilla whey protein, sweetener and melted butter.  Place in 9-inch (23 cm) glass pie dish, cover with plastic wrap and press out to cover bottom of dish.  Remove plastic wrap.  Bake at 350°F (160°C) 10 minutes.  Cool.

Filling:  In cereal bowl, soften gelatin in water.  Microwave 45 seconds; stir until gelatin has dissolved. 

In food processor, process cream cheese and granular sweetener smooth.  Drain strawberries and reserve liquid. Stir sweetener into strawberries. Add milk to measure 1 cup (250 mL).  Gradually add milk mixture and gelatin to cream cheese in food processor.  Process until well combined.  Chill in refrigerator until slightly thickened.  Fold in whipped cream and strawberries.  Pour over cooled crust.  Refrigerate until set.

Yield:  8 to 10 servings
331.8/265.5 calories
8.6/6.9 g protein
30.7/24.6 g fat
5.6/4.5 g net carbs


Monday, November 8, 2010

Podcast Interview with Famous Jimmy Moore!!

Yay! Finally it is here! Jimmy did such a great job of the write-up, the interview, everything! I am incredibly thrilled and humbled and honored and thankful. Thank you, Jimmy. You're amazing!

Africa's Snow White - Final Chapters are here!

 Click on the banner above to get a sneak preview of how this story progresses in Jonathan's upcoming novels. Please understand this is a case of proud mama trying to help get her son started in a very tough, competitive profession.  That is why after many years of declining to go public with this story, I finally agreed to let Jonathan use it as a basis for his novels.  I think after reading the first one, which is free, you will understand my reticence.

Here is the link for the final chapters of
Africa's Snow White - Final Chapters

Sunday, November 7, 2010

*GARDEN CREAM OF TOMATO SOUP* (GF)




Use fresh tomatoes out of your garden, if you have them. Low sodium soup for salt-conscious folks.

Text Box: Yield:  4 generous servings
1 serving
149.1 calories
2.0 g protein
13.0 g fat
6.3 g carbs1/4 cup chopped onion (50 mL)
2 tbsp butter (25 mL)
4 large ripe tomatoes, coarsely
  chopped, OR 6 plum tomatoes, chopped
3/4 cup water (175 mL)
1/4 cup whipping cream (50 mL)
1/4 cup sour cream (50 mL)
1 tsp thyme (5 mL)
1 tsp SPLENDA® Granular (5 mL)
1/2 tsp black pepper (2 mL)
1/2 tsp onion salt (2 mL)

In large skillet, stir-fry onion in butter until softened.  Add tomatoes and cook until softened; about 10 minutes.  Allow tomato mixture to cool slightly and blend well in blender.  If desired, strain. 

In medium saucepan, pour tomato soup.  Add water, whipping cream, sour cream, thyme, SPLENDA® Granular, black pepper and onion salt.    Heat soup to scalding.

Serve with grated Cheddar cheese or a dollop of sour cream.

Helpful Hints:  Add extra salt to taste, if desired.  For those who don’t care for thyme, substitute 1/2 tsp (2 mL) hot pepper sauce instead, or to taste.

*CHOCOLATE CREAM POPSICLES* (GF)

This popsicle has a distinctly mocha flavor, however, there is no coffee in it. Great Induction or Fat Fast treat.
Text Box: Yield:  8 popsicles
1 popsicle
90.3 calories
0.6 g protein
9.6 g fat
0.9 g carbs1 cup whipping cream (250 mL)
1 cup Da Vinci® Sugar Free (250 mL)
  Chocolate Syrup
 
In large pouring jug, combine whipping cream and Da Vinci® Sugar Free Chocolate Syrup.  Pour into Popsicle molds.  Freeze.
Variations:  Create-a-flavor Popsicle:  Use any strong flavor Da Vinci® Sugar Free Syrup.
Da Vinci® Alternative:  Use water, sugar free Kool-Aid® and sweetener to taste.  
Banana Chocolate Cream Popsicles:  Luscious!  Less than 5 g carbs per popsicle - add one large banana, mashed and blend in a blender with remaining ingredients.

Friday, November 5, 2010

*RED PEPPER SOUP* (GF)

Light, creamy, pureed soup that is quite mild in flavor.  Great for the cooler fireside evenings.
Text Box: Yield:  6 servings
1 serving
156.5 calories
4.0 g protein
12.4 g fat
7.1 g carbs2 tbsp olive oil (25 mL)
4 red bell peppers, chopped
2 tbsp chopped onion (25 mL)
1 tsp crushed garlic (5 mL)
24 fl oz chicken broth (710 mL)
1/2 cup whipping cream (125 mL)A whole and halved red bell pepperImage via Wikipedia
1/8 tsp black pepper (0.5 mL)
In large electric frying pan or saucepan, heat oil.  Add peppers, onion and garlic.  Saute 10 minutes.  Pour in chicken broth and reduce heat to low.  Simmer 30 minutes.  Transfer to a blender and puree until smooth.  Pulverize through a strainer and return soup to pan.  Stir in cream and black pepper.  Heat through.  Serve with freshly ground black pepper, if desired.
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Africa's Snow White - Chapter 44 to 46 is here!

Africa's Snow White - Phewa Lake Sunset - Pokhara, NepalImage by MikeBehnken via FlickrChapter 44 to 46

Wednesday, November 3, 2010

An Update On Christina's Success Story

Christina is a role model for low-carbing.  She has lost a lot of weight and kept it off for years! Here is the original story  She employs strategies like Fast 5 (while low-carbing) to maintain her weight loss.