Here's a very funny story by Chris Erskine that appeared in the LA Times on January 28. He has a terrific idea; he makes man-sized hot wings from turkey rather than chicken wings. And one of his three marinades (the Spicy marinade) is totally low carb!
http://www.latimes.com/features/food/la-fo-wings28-2009jan28,0,4830120.story
On the same page with the turkey wing recipe is a link to an article titled: "Melted cheese: Alone or in a dish, it's delish." With a title like that, you just know there has to be something good in there.
http://www.latimes.com/features/food/la-fo-cheese28-2009jan28,0,4551885.story
Friday, January 30, 2009
Monday, January 26, 2009
WHERE HAVE ALL THE BLOGGERS GONE?
(I wrote this post on January 16, but was so busy getting out the door that I neglected to post it. I'm home again, but still catching up. More soon...)
To Mexico, of course. At least 6 bloggers will be on the low-carb cruise and perhaps without access to a computer. I'm excited about the opportunity to meet some of the leaders of the low-carb movement, share ideas, and learn as much as I can. I'll be taking lots of notes and pictures, so I can tell you all about it.
The last few weeks have been hectic for me. The third batch of material for my book was due yesterday (it was in on time!) and I'm just starting to plan for the trip today. I have two kinds of motion sickness pills, just in case, and am still looking for comfortable walking shoes for sight-seeing. It will be a working trip, but I'm sure it will be lots of fun too, and a great break from the dreary, winter weather here in the Northwest. The food is always a challenge on a cruise; past experience leads me to expect an all-you-can-eat policy in the dining room, and if you hesitate about whether you want prime rib or lobster, the waiter will bring you both! There's usually a 24-hour buffet as well if you want to continue to eat all night. Fortunately, there will be too many witnesses to fall completely off the wagon!
To Mexico, of course. At least 6 bloggers will be on the low-carb cruise and perhaps without access to a computer. I'm excited about the opportunity to meet some of the leaders of the low-carb movement, share ideas, and learn as much as I can. I'll be taking lots of notes and pictures, so I can tell you all about it.
The last few weeks have been hectic for me. The third batch of material for my book was due yesterday (it was in on time!) and I'm just starting to plan for the trip today. I have two kinds of motion sickness pills, just in case, and am still looking for comfortable walking shoes for sight-seeing. It will be a working trip, but I'm sure it will be lots of fun too, and a great break from the dreary, winter weather here in the Northwest. The food is always a challenge on a cruise; past experience leads me to expect an all-you-can-eat policy in the dining room, and if you hesitate about whether you want prime rib or lobster, the waiter will bring you both! There's usually a 24-hour buffet as well if you want to continue to eat all night. Fortunately, there will be too many witnesses to fall completely off the wagon!
Saturday, January 17, 2009
A GOOD DAY FOR A CUP OF HOT COCOA?
Have you discovered Wondercocoa™? It has half the carbs of regular Dutched cocoa and almost no caffeine. (It also has no fat, but since cocoa butter is one of the good fats, that's not especially important.)
HOT COCOA RECIPE
One serving of Wondercocoa has 1 net gram of carbohydrate, no fat, and it is 99.7 % caffeine free. The label states that the fat is removed by mechanical pressing. If you use Wondercocoa™ and liquid sucralose, a rich, creamy, cup of cocoa is almost a freebie!
One serving of Wondercocoa has 1 net gram of carbohydrate, no fat, and it is 99.7 % caffeine free. The label states that the fat is removed by mechanical pressing. If you use Wondercocoa™ and liquid sucralose, a rich, creamy, cup of cocoa is almost a freebie!
1 tablespoon Wondercocoa™ or other Dutched cocoa
Liquid sucralose or other sugar substitute equal to 2 teaspoons of sugar
⅓ cup heavy cream
⅔ cup of water
A few grains of salt
A dash of cinnamon
¼ teaspoon sugar-free vanilla extract
Combine the cocoa with a small amount of the water and mix to a smooth paste in a microwave-safe cup or a small saucepan. Stir in the rest of the water, the cream, sweetener, and salt. Heat in the microwave for about 1½ minutes or on cooktop until hot. Stir in vanilla. Top with sugar-free Whipped Cream and dust with cocoa powder or sprinkle with orange zest, if desired.
Makes 1 serving of 1 cup.
Per serving—Net Carbohydrate: with Wondercocoa™, 1 net gram; with other brands of Dutch cocoa, 2 net grams
Variations:
Replace cream and water with Hood Calorie Countdown Milk® (add 3 net grams of carbohydrate for a total of 4 per serving).
If you prefer marshmallows in your cocoa, try La Nouba® sugar-free marshmallows. They are sweetened with maltitol, but they taste and melt like regular marshmallows.
(C)2009, Judy Barnes Baker
Friday, January 2, 2009
THANK YOU!
To those of you who have so generously volunteered to help out as recipe testers for my new book, THANK YOU, THANK YOU! I have been overwhelmed with responses from far and near and have met my current quota.
(C) 2009, Judy Barnes Baker
(C) 2009, Judy Barnes Baker
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