Recently, the local paper picked up an article from LA Times‘ writer Noelle Carter with a springtime salad that is low carb paleo perfect, just as it is! Tender spring asparagus and savory coppa courtesy of one of Santa Barbara’s fabulous culinary hot spots! What a combo!
If you have adopted a paleo diet (or even a sensible, but less purist form of low carb eating) for yourself and marveled at the change in you, have you ever wondering if you should encourage your kids to adopt the same nutritional structure? The answer is: of course you should! If you can’t figure out know how to go about it, Sarah Fragaso’s new book PaleoPals: Jimmy and the Carrot Rocket Ship may be just the tool you need.
Who knew? But I am always more than willing to join in the celebration of an important national holiday! The origins of this obscure festival are unclear (possibly occasioned by the consumption of too many of the star concoctions) but its existence was verified by the BevX.com newsletter weekly update that landed in my inbox.
Valentine’s day rolls around every year and the world is aswirl in talk of hearts and roses and chocolate! There’s a lot we low-carb devotees can do to make a gloriously romantic dinner for two — think filet mignon, asparagus with Hollandaise, and broiled herbed tomatoes — but the whole thing gets complicated when it comes time for dessert.
Especially when dieting in the winter, having a bit of something warm, sweet, and comforting as a treat can sometimes be the difference in sticking to your dietary guns and throwing in the towel. As a lover of chocolate, a mug of cocoa fills the bill for me and this recipe, based on unsweetened almond milk, is not only delicious, it’s low in calories and in carbohydrates. I’ve been a fan of unsweetened almond milk for years, using the vanilla version to enrich sugar free chai, as well.
Heading into 2012 means shedding a few holiday pounds that Mike and I accumulated on the “experiment” (see his blog) we undertook. So for the next several weeks we will be trudging down the nutritional holy road of near-abstinence from carbs and total abstinence from that carbohydrate gateway drug, alcohol. It’s only day 5 and we’re already feeling a world better and lighter and sleeping more soundly. Normally, we’d have gotten with the program on January 2, but this year we didn’t get started in earnest until January 9, because of a big dinner party commitment we’d accepted down in LA (that included some very nice wines) that we didn’t want to miss out on.
When you find yourself longing for a return to the ‘old ways’ of eating, you may be thinking about Granny’s Sunday pot roast. But if you really want to return to the old ways, Julie and Charles Mayfield’s Paleo Comfort Food is the ticket.
Absolutely great article in today’s Wall Street Journal Cooking and Eating section by Kitty Greenwald. I read it just after breakfast, when I was pleasantly full, and still it honestly made me want to get up and head back to the stove. Or book a flight to Boston and catch a cab to Cambridge to visit Chef Tom Maw’s Craigie on Main bistro to enjoy the Fried Eggs with Caramelized Squash and Tomatillo Salsa featured in the piece.
Fix of the Week columnist, Sam Edelman’s, recipe for Prosciutto-Wrapped Watermelon in today’s Santa Barbara NewsPress (viewing may require registration) made my mouth water. I can’t wait to try this refreshing (and pretty low carb) summer bite.
As temperatures soar above 100F for days and weeks on end, here’s one sure (and pretty low carb) way to keep your cool: Tinto de Verano, low carb style.
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