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

Friday, November 30, 2012


Hi everyone,

It  is with great excitement and anticipation that I can let our readers know that things are going according to schedule and we hope that the third volume in the series of Low-Carbing Among Friends will be printed in early January and shipping right after that!  This cookbook is a beautiful book, just like the rest, and sees the return of Carolyn Ketchum and Kent Altena, as well as introduces two new authors and one famous gourmet-style cookbook author many of you will recognize, Kyndra Holley (restaurant-style),  Vanessa Romero (dairy-free) and Judy Barnes Baker, author of Carb Wars and Nourished.  I will have a full section (over 60 recipes) in this cookbook. The beautiful covers were designed by our son, Jonathan Eloff, a director of Eureka Publishing.  You can order perfect-bound cookbooks from Amazon and coil bound using Paypal.  Go over here to place your order.

We have had criticism leveled at us that we have no color photos inside the cookbook. Unfortunately for us the cost is prohibitive, especially with so many authors to pay, books to print, books to store and ship. If you would like to see on average 1 in every 3 recipes depicted - please go to this website and enjoy tons of wonderful, color photos.  Warning:  you may get very hungry!  :)

Please join us on Facebook.  We are a friendly bunch of contributing authors and low-carbing friends.  Where else in the world can you contact your favorite cookbook author and ask questions or ask for advice?  Facebook has made this possible.  At the same time all our Facebook posts are conveniently indexed on my blog to make searching for a particular post a breeze!  Enjoy!

We are very pleased to announce that Dr. Robert Su (see Lisa Marshall's podcast interview with Dr. Su) and Dr. Steve Parker will be joining us in volume 3 again with value-added articles.  We have a new face as well - our guest coach - Tom Nikkola, married to Vanessa Romero (author in vol. 3).  "Tom is now the Senior Director of Nutrition and Weight Management for Life Time Fitness (he was recently promoted from Director to Senior Director), which is a large chain of health & fitness clubs here in the states. There are 80 clubs in the U.S. and one club in Canada. Life Time Fitness has over 1 million members, roughly 6,000 personal trainers and 70 registered dietitian's. He doesn't do any coaching anymore as he has been at the corporate office for 5+ years, however he has done a lot of nutrition coaching in his career. He is currently responsible for three different business units including nutritional products/services (services offered in the clubs), lab testing (Life Time owns their own lab testing, and Life Time Weight Loss (the online business)."

This is the LAST day to pick up your cookbook at the great sale price!! Hurry! Don't delay!

Thursday, November 29, 2012

What Causes Diabetes?

Baby Needs

Low-Carb Dulce De Leche

Click here for the Facebook post.

Countries using HFCS in Food Supply

Beef Stroganoff

Gingerbread Cheesecake Bites

Cherry Cheese Pie

Baconbiscus Flower

Amish Friendship Bread

Cookie Dough Cupcakes

Cranberry-filled Chocolate Cupcakes

Leftover Turkey Ideas

Bacon-wrapped Turkey

Friday, November 23, 2012


Here are some ideas for what to do with leftover turkey.  Just replace chicken with turkey in the recipes.

Leftover Turkey Ideas 1

Leftover Turkey Ideas 2

Turkey Casserole

Chicken Alfredo Veggie Medley

Chicken Bacon Ranch Wraps

Chicken Curry with Peaches

Chicken Divan

Chicken Mushroom Casserole (easy and tasty!)

Hawaiian Chicken Curry

Chicken, Bacon and Broccoli Quiche

Sesame Crusted Chicken Tenders

Low-Carbing Among Friends, Vol. 3 is here!

Crunch Top Fauxtatoes

Last Minute Thanksgiving Ideas

Pumpkin Pie Martinis

Thanksgiving Pumpkin Pie

Pumpkin Twinkies

Low-Carb Thanksgiving Breakfast of our Dreams

Cranberry Corn Bread Muffins

Chipotle Lime Cranberry Sauce

All About Avocadoes

Cheesy Skillet Bread

Maria's Adoption Story

Thanksgiving - Hope this doesn't turn into a tradition!

Bacon Weave Brunch

Chicken in Honey Roasted BBQ Sauce

Sunday, November 18, 2012


Great simply poured over hot rotisserie chicken

Bakes in the oven bathed in Lisa Marshall’s Honey Roasted Barbecue Sauce, page 254, Low-Carbing Among Friends, Volume-1.   This recipe could not be easier and the chicken is moist and tasty.  Thank you, Lisa! :)

3 lbs chicken breasts (1.4 kg)
Salt and black pepper, to taste
Honey Roasted Barbecue Sauce:
1/2 cup light olive oil (125 mL)
1/4 cup sugar free honey substitute, (60 mL)
  OR sugar free maple pancake syrup
  (my idea)
2 tbsp vinegar (30 mL)
1 tbsp Dijon mustard (15 mL)
1 tsp sugar free ketchup (5 mL)
1 packet sweetener
3/tsp liquid smoke (3 mL)
1/4 tsp paprika (1 mL)
1/4 tsp salt (1 mL)
1/4 tsp lemon juice (1 mL)
1/8 tsp pepper (0.5 mL)
1/8 tsp garlic powder (0.5 mL)
1/8 tsp onion powder (0.5 mL)
1 egg yolk, OR
1/4 tsp xanthan gum, my idea (1 mL)
1 tsp water (5 mL)

Preheat oven to 400°F (200°C).  Wash chicken breasts under running, cold water.  Pat dry with paper towels.  Sprinkle with salt and black pepper to taste on both   sides.   Place chicken breasts in 9 x 13-inch (23 x 33 cm) casserole dish.  Pour “Honey” Roasted Barbecue Sauce over all.  Bake 45 to 50 minutes or until meat thermometer registers 165°F (74°C) and juices run clear.  Using a spoon, baste chicken with sauce drippings a couple of times during the baking period.

Honey Roasted Barbecue Sauce: In blender, combine olive oil, honey substitute, OR sugar free maple pancake syrup, vinegar, mustard, ketchup, sweetener, liquid smoke, paprika, salt, lemon juice, pepper, garlic powder, onion powder, egg yolk, OR xanthan gum and water.  Blend until smooth.

Helpful Hints: This recipe produces fabulous, moist chicken breasts with wonderful flavor.  Lisa Marshall’s sauce which mimics a special request item at Chick-Fil-A will also transcend ordinary, cut-up and warmed roast chicken from the grocery store into something special that you could even serve company with the right trimmings on the side.  Pour the sauce (room temperature) over it.  By the way, I simply blend the sauce in my blender, but Lisa cooks hers first.

Yield:  5 servings
1 serving
507.8 calories
63.6 g protein
26.2 g fat
1.1 g net carbs

Frosted Pumpkin Cookies

Pumpkin Praline Parfaits

Chicken Cakes

Pecan Pie

Sour Cream Pancakes

Pumpkin Coconut Bread