Do you know about Sugar Addiction Awareness Day?

I believe it is today - 30th October!!  Here is an interesting podcast with two women interviewed by Dr. Robert Su.

"Ms. Escher is the organizer of a campaign, the first “Sugar Addiction Awareness Day October 30, 2011.” She is a former sugar addict and has been actively helping prevent others from falling into the same trap, from which she has successfully escaped with lots of efforts.
Ms. Kvist is a nutritionist who joins Ms. Escher in this important movement with her enormous knowledge in carbohydrate addiction."


Dr. Su also wrote an interesting article about carbohydrate addiction.

Stop! Don't Eat The Reeses Peanut Butter Cups! Have this instead.

Above is a safe treat.  Do check out the rest of my Confections section and make something safe to eat so that when faced with all that candy (I don't get Halloween, but don't mind me, I didn't grow up with it), you have something you can indulge your sweet tooth in.

Here is the recipe:  Also, in the Cookbook, Low-Carbing Among Friends.

CHOCOLATE PEANUT BUTTER CANDY

This yummy confection is going to very strongly remind you of peanut butter cups!  My family and especially Jonathan loved it. 

¹/₄  cup unsalted butter (60 mL)

¹/₄  cup coconut oil (60 mL)

1 oz unsweetened chocolate (30 g)

9 SPLENDA^® packets

¹/₄  cup vanilla whey protein (60 mL)

¹/₄  cup whole milk powder (60 mL)

¹/₄  cup peanut butter,* (60 mL)

  sugar free (can contain salt)

1 tbsp whipping cream (15 mL)

In double boiler, melt butter, coconut oil and chocolate.  In food processor with sharp blade, blender or in bowl with electric mixer, pour melted chocolate mixture.  Add SPLENDA^®, vanilla whey protein, milk powder, peanut butter and whipping cream; process. Pour into 8-inch (20 cm) square glass baking dish.  Freeze very solid.  This candy needs no thawing; using a knife, pieces break easily.  If desired, you may pour the candy mixture into candy molds instead or into pretty little foil bon bon cups.

Variation:  Chocolate Almond Butter Candy:  Use almond butter and a pinch of salt. (0.7 g carbs)

Helpful Hints:  *If peanut butter is unsalted, add a pinch of salt to the recipe.

The above analysis is a rough estimate, as the pieces that break are not uniform in size.  Do not be worried by the texture of the pre-frozen product – it tastes wonderful and different once completely frozen.  Double the recipe – you’ll be glad you did!  The whole milk powder I buy is finer in texture than skim milk powder.  You may use skim milk powder – just blend it finely first.

Yield:  36 pieces

1 piece

47.4 calories

1.1   g protein

4.5 g fat

1.0 g carbs

What's in a Back Cover? And some Drama before a Jimmy Moore Interview!

This cookbook and the wonderful reception (better than I ever accomplished on my own even in the hey day of low-carbing) has got me seriously excited about producing a series of similar cookbooks and 2 volumes are planned for next year and maybe the year after that and the year after that!  Next year's books will most likely come out simultaneously in December 2012 or before. We have a couple more big players coming on board, plus a blog/internet friend of mine with loads of talent and good standing in the low-carb community.  There is room for one more player and in time who that will be will become clear to us.  Jonathan, our son, is learning the ropes of the publishing business from Ian and he is pretty excited as well.  He is the author of the 2 novels, Africa's Snow White, available on Amazon.com, plus he is writing a science fiction novel as well.

For now, to focus on this cookbook, Low-Carbing Among Friends:  The back cover speaks volumes about the Low-Carbing Among Friends team.  What a fun project this has been and working with the team members has been a good experience.  The thing about this book besides the obvious fact that there are 5 authors and 5 mini cookbooks, is that most of us have been low-carbing for a while, so we are bringing experience to the table and also the most innovative ways (and products!) of baking and cooking low-carb and gluten-free.  For instance, when I began low-carbing in 1998, we didn't have access to coconut flour or peanut flour (a few recipes use this), but also there was nothing much out there to "copy".  Now we've learned from our own experience and also from being a part of a large low-carb community.  This community is like a family and we share recipes and ideas all the time!  Low-carbing has evolved and many are jumping ship from Atkins to Paleo - there are some differences, the main one being that some variations of Paleo disallow dairy.  People say that more fruit is allowed on the Paleo way of eating.  I've never allowed Atkins to limit me in that regard.  Certainly there is a fruit rung and also a grains rung, for that matter.  Since Paleo is a gluten-free diet, it is with great pleasure that I can say that many of the recipes will be fine for that diet as well, however, substitutes for dairy products will sometimes be needed.

This morning I had an interview about the new cookbook with Jimmy Moore (airing November 14th - the book will be shipping by then).  Actually Ian and I were both interviewed at the same time.  I love it that Ian comes on the interviews with me.  It's tough to talk for 45 minutes on my own, but my dear hubby has the gift of the gab!

Before the interview, which was to be at 11:00 am EST and 10:00 am our time - there was some drama though.  I took Smiley for a walk in Happy Glen (so-named for our precious Happy who passed away about 2 years ago now) along the river.  As we turned around to go home, a big, black Doberman Pincher came running up towards Smiley and me.  I crouched down near a rivulet that enters the bigger river and cradled Smiley, trying to protect him.  My back was to the dog and the Doberman bit me on my back!  Fortunately, he got my dress, ripped it, and just scraped his teeth on my skin.  Anyway, my pretty dress (and a favorite one) is a right off! While that was happening, a second dog - a big white lab came running up and by now Smiley had wriggled free from my arms and out of his collar and off the leash!  It looked like a dog fight was ensuing with the black dog, however, the white lab wanted to play with Smiley!  I was still badly frightened, grabbed the bear spray, removed the pin and ran after the dogs, yelling for Smiley the whole time!  What a circus!  The owner came and sort of managed to calm his dogs down while I threatened to spray 'em.  Oh dear!  Anyway all my screaming brought hubby running down the hill from the house in his silly crocs (you know those shoes? Dangerous things and outrageously ugly in my opinion!), but thankfully he didn't fall.  I got cleaned up at home, changed, disinfected the spot where the dog got me (not terrible) and now there were 20 minutes left before the Jimmy Moore interview.  Eek!  I was in a horrible state, hair all over the place, shaking all over and angry with the guy and his dogs.  Imagine if I had been a little kid running and screaming - that dog's instincts would have made it run after the child and maybe cause a serious injury!  I have no time for that sort of irresponsibility on the behalf of dog owners.  Almost everyone thinks mistakenly that their dogs would not hurt anyone.  Anyway, one small drink later (Ian insisted!) and a prayer and we were chatting to Jimmy.  Considering that the electricity also decided to go out and we had to put the generator on for the interview...considering all those things, surely the only way now was up?  The interview went well, thankfully.  Jimmy is a funny character and tends to put a person at ease.  First of all when he skypes one, this face of Jimmy pulling a funny face with a cell phone comes up on the screen.  Haha!

Dr. Su's Interview - Type 2 Diabetes Can Be Reversed!

This is a very interesting interview by Erin Chamerlik, a holistic educator; she is interviewing Dr. Robert Su. It is interesting that the fasting blood sugar does not tell the whole story.  Dr. Su has written the book, Carbohydrates Can Kill.  This is what Dr. Su said to me:

"A normal reading of blood glucose at fasting and/or 2-hour postprandial or post-glucose tolerance test does not tell us the whole story. It is more important to have a less fluctuating and lower blood glucose level throughout the entire postprandial period.  A Silent Killer: Hyperglycemia At Anytime But Fasting and 2-hour Postprandial http://www.carbohydratescankill.com/2489/silent-killer-hyperglycemia-at-anytime-but-fasting-2hour-postprandial "
I am thinking if one is at all worried, it might not be a bad idea to buy a blood glucose meter and check one's blood sugar from time to time.

Frosted Pumpkin Cookies (GF)

FROSTED PUMPKIN COOKIES

Spiced cookies with a sweet frosting.  They are nice on their own too without frosting, but I think the cookie batter tastes the best of all!   My bad!  These are soft cookies due to the moisture from the pumpkin and they firm up in the refrigerator - either way they are nice, but I think I like them cold more.  Yummy, I had one with a cup of tea this morning.  I am jumping out of my skin with excitement over this new book which is going to the printers shortly!  However, it's tough to stay out of the kitchen, so I took time off one afternoon and made these for myself and hubby, a friend and for you my blog friends.  Thanksgiving is coming up.  I will give you some more ideas when I get some time.  Tough to keep up my blog this month. I'm very busy.

2 eggs

1 cup butter, softened (250 mL)

Liquid sucralose to equal 1 cup (250 mL)

  SPLENDA^® Granular

¹/₃  cup erythritol (75 mL)

1 cup canned pumpkin (250 mL)

1 tsp vanilla extract (5 mL)

2¹/₄ cups Gluten-Free Bake Mix, (300 mL)

  page___

2¹/₂ tsp baking powder (12 mL)

2 tsp cinnamon (10 mL)

¹/₂ tsp baking soda (2 mL)

¹/₄  tsp salt (1 mL)

Betty Crocker Frosting, page___:

Preheat oven to 350°F (180°C).  In food processor, process eggs, butter, liquid sucralose, OR SPLENDA^® Granular, erythritol, pumpkin and vanilla extract.  In large bowl, combine Gluten-Free Bake Mix, page___, baking powder, cinnamon, baking soda and salt.  Add dry ingredients to egg mixture and process.On ungreased cookie sheet, drop batter by big, heaping tablespoonfuls (22 mL).  With spoon spread into a circular shape.  Bake 10 to 12 minutes.  Cool half an hour and then frost

Yield:   30 cookies

1 cookie

115.3 calories

2.1 g protein

10.5 g fat

2.8 g carbs

BETTY CROCKER^®-LIKE FROSTING

Very similar.  The low-carb pancake syrup has thickeners in it and makes this frosting a thicker mixture.  You may also use my condensed milk (either of them but add 0.5 oz melted cocoa butter) as a frosting, just reduce the liquid requirements and if your whey protein powder is on the salty-tasting side, then use unsalted butter and add a bit of salt to taste.  

¹/₂ cup SPLENDA^® Granular (125 mL)

4 tbsp powdered erythritol (50 mL)
4 tbsp whole milk powder (50 mL)
1 tsp cornstarch (5 mL)
2 tbsp low-carb syrup (such as Estee^®

  Maple Flavored Pancake Syrup)

3 tbsp butter, melted (45 mL)

In blender, combine SPLENDA^® Granular, powdered erythritol, whole milk powder and cornstarch. Add sugar free syrup and butter; blend until well combined.The dry mixture up to cornstarch in the listing above can be stored in the refrigerator until required (double or triple the dry ingredients, if desired – use ³/₄ cup (175 mL) dry mixture per recipe). It will rival the real thing any day! 

No one will ever really guess that it is not actually the real thing and that's the best part.

Yield:  Double the recipe for 1¹/₂ cups (375 mL) frosting to frost an entire cake.

What is in a Cookbook Cover and a BIG Thank You!

"Imagine ... the house is finally quiet, and you are sitting with a nice cup of coffee (or pot of tea) in your favorite armchair, with this book. Did you notice there's a place reserved for you at the HEAD of the table? You are the 12th person present, and around the table with you are 11 others: 2 low-carb movers and shakers, 4 medical Dr's and 5 leading low-carb recipe creators, all innovators, pioneers. So reach for one of Carolyn's biscotti, or Maria's cinnamon buns, a slice of Jennifer's cheesecake, or Kent's strawberry cake, or if you have not yet had time to have breakfast (so busy taking care of others)Please take one of Lisa's tasty sandwiches ... and enjoy it  with your coffee! Then open the book and "open the conversation" ... you are "Among Friends". Around  you is assembled the "Dream team", and we are visiting with you right in your own home! We are there, with you, to help you finally get a handle on many of the health and diet issues that constitute a very real modern plague, one just as deadly as any historical plagues ... and sitting around you are "detectives" that know what the causes are, what needs to be done, and a gold-medal team of coaches to help you "triumph" along with them, in the daily struggle with weight and health, for you and your family.

UPDATE: As of this morning (coffee-time) the 1st Printing scheduled for November-11, is 75% pre-Sold! So if you would like a copy of this book delivered around Thanksgiving, there are still some available. We are negotiating a 2nd. Print-run for late Nov so that we will be able to deliver this book to anyone who wants it before Christmas.So it's best to order ASAP at: http://amongfriends.us/order.php

I just want say a BIG thank you to everyone who supported this team of authors (and my youngest son, the new publisher-to-be learning the ropes from my DH) in helping with recipes that are in this book, as well as those purchasing our cookbook, Low-Carbing Among Friends.  You and we are all "among Friends", since we all have similar issues and challenges. None of my previous cookbooks invoked this kind of excitement in me, and that  "Splendid-Low-Carbing" series has been tremendously successful too.  This is just such a unique and fun way of producing a value-added cookbook.  What is one author compared to 5 talented authors all in one cookbook? Not to mention the invaluable input from Jimmy Moore, Dana Carpender, Dr. Parker, Dr. Su, Dr. Briffa (UK) and the famous Swedish Dr. Eenfeldt!  Plans and production are already underway on Volume-2 and 3 ... so next year we have something even more spectacular for our low-carbing friends!  Stay tuned for more news on that later.

About my older cookbooks - there are 5 low-carb cookbooks. There is a button on my blog (RHS) for Amazon ordering. There are a limited number left (we will never reprint them, so I've stashed away a pristine set for myself), so if you still want to have that collection in your cookbook library, don't delay in getting your own set or to give as gifts for your friends and loved ones at Christmas.  You can use my latest Splendid Gluten-Free Bake Mix in most of the recipes calling for a bake mix if you are gluten-free.  The instructions on this site under that recipe, Splendid Gluten-Free Bake Mix, explain that scenario.

Our Publisher (I happen to be his Gal, so I have the "inside scoop on a lot of things planned) wrote the above blurb about the significance of the cover, and I agree the cover speaks volumes - or volume one, in this case, but 2 more hot on its heels!) (smile).  Lisa Marshall's (one of the 5 cookbook authors and owner of 24/7 Low-Carb Diner) son, Pearson, who is a senior studying Graphic Design at John Brown University, kindly helped our son create a really lovely cover title - much better than the first attempt.

Announcing Our New Cookbook, Low-Carbing AMONG FRIENDS, Low-Carb and Gluten-Free!

I am very excited to announce the new cookbook - a low-carb and gluten-free cookbook - a collaboration between friends. Hope you, my blog friends, enjoy looking at the website for the cookbook.  Here is the website which my son, Jonathan, designed.


P.S.  I have to tell you folks that it has been my distinct pleasure to edit the recipes in the cookbook again and again. Many a time I have become hungry reading the lovely recipes.  This cookbook is going to be my "go-to" cookbook in the kitchen.  The recipes from everyone sound so amazing and there are some that I can't wait to make and some that I have already made...unable to wait!

Haha - I just saw what my husband wrote on the promo website.  He is having fun!

It's planned launch date? 11-Nov-2011 (11/11/11) a date which only happens once every 100 years. For this team of 11 talented low-carbers, all their many helpers, as well as for the whole low-carbing world ...  it's their date with destiny! It's also Remembrance Day, and besides the WWI vets, we want to remember Dr. Atkins, to honor his contributions to low-carbing. Where would many of us be today without his dedication and steadfast belief in this low-carb way of living? Join us for coffee or tea, chat to us about  your concerns ... you are "Among Friends!" And by the way,  for those intrigued by numbers, this year we're going to experience four unusual dates. 1/1/11, 1/11/11, 11/1/11, 11/11/11 and that's not all...Take the last two digits of the year in which you were born -now add the age you will be this year, and the result will be 111 for everyone...!! This year October will have 5 Sundays, 5 Mondays and 5 Saturdays. This happens only every 823 years... We made the announcement  of this book on Monday 17th October, 2011, making this a "Rare cookbook" in so many ways, but most of all, because it's 100% Low-Carb, 100% Gluten-free & Sugar-free, with all of it's recipes still being rich, tasty, filling, healthy & easy to prepare! It's #1 ... truly 1  of a kind in our Low-Carb world!

Coconut Pineapple Muffins (GF)

COCONUT PINEAPPLE MUFFINS

The pineapple makes these muffins!  If you have the carb allowance, add a little more, but dice it finely.

2¹/₄ cups Gluten-Free Bake Mix

1¹/₂ tsp baking powder (7 mL)

¹/₂ tsp baking soda (2 mL)

¹/₂ tsp salt (2 mL)

2 eggs

Liquid sucralose to equal 1 cup (250 mL)

  SPLENDA^® Granular

¹/₄ cup granulated erythritol (60 mL)

1 tsp vanilla extract (5 mL)

14 fl. oz can unsweetened coconut milk (414 mL)

²/₃  cup finely desiccated, unsweetened coconut (125 mL)

²/₃  cup finely diced pineapple, (150 mL)

  from canned pineapple in juice, drained

Preheat oven to 350°F (180°C).  In large bowl, combine Gluten-Free Bake Mix, baking powder, baking soda and salt.  In food processor, process eggs, liquid sucralose, OR SPLENDA^® Granular, erythritol and vanilla extract.  Add half coconut milk and dry ingredients; process briefly.  Add remainder of coconut milk and process until the batter thickens up.  Stir in ¹/₂ cup (125 mL) coconut and all the pineapple. 

Scoop batter into 12 greased muffin cups.  Sprinkle batter with remaining coconut or keep it to sprinkle on the baked muffins.  Bake 35 minutes.  Cover lightly with foil during the last 10 minutes.

Helpful Hints:  The longer baking time is due to the high moisture content.  No other fat is required thanks to the coconut milk. 

Yield:   12 servings

1 serving

215.3 calories

5.5 g protein

18.0 g fat

6.8 g carbs 

Jennifer's Before and After Pics

10 years ago .............................................. Now

The LHS photo was taken in 2002, at age 45. The RHS photo was taken today, 11th October, 2011 - I'll be turning 55 soon. 1,000's of recipes later, I guess I've earned the right to say: "the proof of the diet pudding is in the eating?" (as long as it's Low-Carbing, that is)  By the way I've had no cosmetic procedures done either; not saying I won't ever but up until now, I have not.  Eating all that fat on a low-carb diet plumps up the skin and makes one look younger.

For the curious, you can find all my "before/during/after" photos here:  http://low-carb.us/BeforeAfter.shtml

I know I have not posted a new photo of myself on my blog for several years.  Some of you might be wondering why.   I have photos of me but usually they are with other people in the photo.  I have not actually posed for any photos in a long while.  Ian took so very many photos of me through the years but I sort of lost interest when the newer photos would always disappear into his computer.  I preferred the days when we got photos developed the old fashioned way. :)

The first pic is a photo taken at a restaurant in Banff, Alberta just before we left Bearspaw, Calgary to go and live in Burlington, Ontario.  I had just finished my 2 Splendid Desserts cookbooks - plenty of white flour in those books - all low-fat desserts according to the traditional diabetic diet.  Hmm, I looked pretty chubby and also at that point I had an undiagnosed thyroid condition.  I was also depressed as I was literally leaving the province and my beautiful new dream home to get away from my parents who were putting undue pressure on me and our family.  I had just been disowned by my mother.  :(   Long story and Jonathan, our son, has written part of our story in 2 novels.   Ironically, that stint in Ontario only lasted 2 years and Ian was laid off from Petro Canada. He was one of the very last people to be laid off and he was asked if he would choose that and choose a handsome severance package and he took that happily.  He actually wanted to retire early and be there for the boys whom we were homeschooling.

We then moved to our beautiful, but inexpensive (in those days) custom-built Chalet Rose in the Okanagan Valley overlooking Lake Okanagan and the mountains - very pretty there but scary in the summer due to frequent forest fires in the surrounding areas.  We lived through the terrible Kelowna fire when hundreds of people lost their beautiful homes.  Unreal time and the sky was filled with smoke, blotting out the sun.  That summer I had suitcases packed to flee at any moment.  Ian bought a little trailer and filled it with stuff too. The second pic is a photo of us standing in our living room of Chalet rose with the snow on the deck outside.  Our late dog, Happy, loved the snow and he would bounce/swim out there and he would jump high in the air to try and catch snowballs.  How I miss him!  I still wonder if it is the right thing to do to euthanize a pet that is suffering.  My husband was so scarred by the whole thing and does not want to ever go through something like that again.  However, Happy was suffering and the vet said he was days away from dying an awful death of suffocating.  :(   What does one do?  What is ethical?  I cannot say.  I am so confused.  I still cry over Happy to this day and I dread the day that our adopted doggie, Smiley, must leave us.

Where I am sitting with the boys holding up my new book (at the time), More Splendid Low-Carbing, I was actually quite ill with Hashi's and had just been diagnosed.  This was just before our trip to visit Ian's parents in South Africa.  I went on suppressive doses of thyroid meds for several years and then many, many years later went on doxycycline to suppress possible mycoplasma infection in the thyroid and that is what helped me reduce my meds to a titch (30 mcg natural thyroid hormone) every morning.  My TSH is a 4 which says I am hopelessly hypothyroid, but whenever I add more thyroid hormone, I get hyper and horribly hot - so I go by feel and not by my TSH.

The last pic - a photo Ian took of me today, Oct. 11, 2011.  Remember I just finished another (my 8th) cookbook. I want to lose 5 to 7 lbs and then I'll be satisfied; not anywhere close to the weight of my twenties but I'm not in my twenties anymore - the reality is that I'm almost 55!   

Off Topic - Who Saw Avatar? Here is Pandora...

Actually not really, but my new country in places reminds one of Pandora. If you've seen the movie avatar then you might think so as well. That science fiction movie by James Cameron was amazing.  I saw it in 3D.  I saw it 3x and I want to see it again!  Apparently there will be at least 2 sequels.

Anyway this is not Pandora, although it looks like it, it's really Jen's jungle. These are pictures of the jungles surrounding me in my new life.  Enjoy the photos.  It's nice for me to see them here too. :)  And, you remember that last little guy, don't you?  Who can forget a funny little face like that?  That little monkey visits me every day with his mate (for bananas).  I keep bananas frozen in the freezer for times when we run out (we usually buy a crate a week for the birds and critters that come to my garden) and the monkeys will make repeat visits on the days that I have frozen bananas.  They think it's really cool (haha 'scuse the pun!).  I keep thinking how wonderful it would be if I could one day see some really tiny baby monkeys from this pair that visits us.  That would be so cuuute!!

For the last 5 years now Ian and I have been literally living in a jungle (a rain forest) high up in the mountains, but fortunately we have access to high speed internet. Because of the huge number of trees though and the almost daily afternoon thunderstorms (morning is usually sunny and pleasant with Spring-like temps at this time of year), we experience frequent power outages (sometimes many hours) when trees fall on power lines.  We do have a generator for those times.   The other day it wasn't fun though.  My hubby was in the city with our sons and I was in the jungle by myself without electricity and the power outage lasted 7 hours.  I don't know how to start the generator myself; need to fix that.  Anyway I pottered around (even set the dining room table for Christmas already!) and did everything but my computer and cookbook work and when it got too dark, I lit candles and read my book by flashlight.  Then I got bored and my eyes tired and put myself to bed at 8 pm.  Needless to say I could not fall asleep for at least an hour and then when I finally fell asleep, an hour later the power was back on and shortly after that Ian arrived back home.

Flexible Wraps (GF) - Recipe Finalized!!

FLEXIBLE WRAPS

Such a quick and easy recipe compared to any of my other soft tortilla recipes.  The trick is to get a sticky dough, just sticky enough that it is somewhat uncomfortable to work with.  See Helpful Hints below the recipe.  See simple recipe below for burrito meat.

If desired, one can make these wraps bigger - just make fewer!  Roll them thin, however.  :)

Thank you for your interest in my recipes.  Find this gluten-free recipe in Low-Carbing Among Friends.

Helpful Hints:  If you have a very powerful food processor, then you may need less water – either way begin with the smaller amount and add water by the tablespoon (15 mL) after that.  The extra moisture helps the wraps to remain flexible.  These wraps are small; so don’t roll them out too thin.  Also, do not overcook them as they will become brittle and lose their flexibility.  If you want them cracker-like or like taco chips, cook until brittle and well-browned on both sides.  I find that using a small rolling pin designed for rolling crusts in a pan, gives one a lot more control to get that lovely, round shape for the tortilla.  I roll the dough out and keep turning the plastic and rolling it out.

Store the wraps in a sealed plastic bag, either at room temperature or in the refrigerator for longer storage.  

Yield:   7 wraps

1 wrap

90.5 calories

3.2 g protein

6.4 g fat

4.1 g carbs

Want some Burrito Meat for your Soft Tortilla?  This is what I do:

Begin with 1 1/2 lbs of ground beef, add semi-cooked, chopped onion, 1 tbsp chili powder, 2 tsp cumin, crushed garlic to taste, 1 tsp onion salt, OR seasoning salt.  Cook until the ground beef is nicely browned, adding water when necessary to keep things moist.  Towards the last five minutes add some cooked black beans, if desired.  Fill your tortilla with the savory mince and grated cheese, nuke briefly and serve with sour cream.  Easy!

Calling Canadians!!

We've made it possible for Canadians to order all 5 low-carb cookbooks. There are a limited number of these 5-packs.  Our relatives in Montana will ship the books.  It's a bit more tricky as one has to pay through Paypal and through our website. 

Scroll down to the Canadian Ordering Section - the cookbooks are sold in bundles of 5.  If you want one of these 5 pack of cookbooks, then put the quantity as 1.

What has happened is that the Canadian Government will not let Amazon.com ship to Canada.  Can you believe that?  We have to register with Amazon.ca as well and the publisher does not want to do that.  This pertains only to books because of a Canadian law to protect their culture.