The official website of Drs. Michael and Mary Dan Eades, low carb pioneers and authors of Protein Power.
Makes 4 servings (multiplies easily) INGREDIENTS 4 large eggs 1/2 teaspoon baking soda 2 ounces (60 g) smoked salmon lox or Nova Scotia salmon 2 tablespoons(30 ml) Avo Mayo (or homemade mayonnaise) 2 teaspoons (10 ml) Dijon mustard 1 tablespoon (15 ml) dill pickle juice ¼ teaspoon (1.25 ml) salt ¼ teaspoon (1.25 ml) black
Im just getting back to my desk after a several days in Puerto Vallarta, Mexico. I had a little R & R, played some golf, and just enjoyed myself in general. Had all the same kinds of food I wrote about in a post last year, so I returned well fed. Now Im tanned, fed,
Im throwing up a quick post just so you all wont think Ive been captured and sold into slavery. MD and I are on the coast-to-coast Sous Vide Supreme introduction tour, which ends today. I thought I would have plenty of time to blog and Tweet on this tour, but it has ended up being
First off, Ive got to apologize for the lack of attention to this blog lately. As I mentioned in an earlier post, I hadnt realized that changing the world would be such a time-consuming endeavor, but it really is. MD and I have been meeting ourselves coming and going over the past week and a
I’m putting up another intermediary post just because I need to. I’m hard at work on veg vs meat part II, but I’ve had so many interruptions due to promotion of the new book that I’m having trouble being able to focus on the post at hand. I’m getting a lot of comments on these
Page [tcb_pagination_current_page] of [tcb_pagination_total_pages]