The official website of Drs. Michael and Mary Dan Eades, low carb pioneers and authors of Protein Power.
You love that Ranch dressing taste, but when you examine the label of commercial Ranch dressing, you’ll see the first ingredient is cheap, industrially-processed seed oil. Yuk! And a whole lot more. Take a look. You can have your Ranch and eat it, too, if you take just a moment to make it yourself. As
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
Serves 4 INGREDIENTS 2 boneless, skinless chicken breasts 3 cups water 1 tablespoon Kosher salt 2 ½ ounces haricot vert, steamed and thinly sliced 4 green onions, trimmed and cut in rings ¾ cup carrot shreds 1 bunch fresh cilantro, stems removed and leaves finely chopped 2 heads baby romaine or bibb lettuce, washed and
Tis the season for the annual spate of articles about making ghoulish treats for Halloween, including tasty adult libations. I read one for a Blood Sipper cocktail that was a delicious-sounding vodka infusion of red fruits–frozen strawberries, raspberries, cranberries–and pomegranate juice, the latter of which, at a cup in the full recipe is a bit
Serves 2 INGREDIENTS For the salad 2 cups torn fresh leaf lettuce (or your choice) 4 Roma tomatoes, stemmed and coarsely chopped 20 whole green olives (or your choice) 20 mild pepperoncini (pickled pepper) rings 1/2 small red onion, peeled and sliced 2 tablespoons grated parmigiano-reggiano 8 to 10 anchovies (optional, but delicious!) For the
In cold and flu season, keeping your vitamin A status up is most important. There’s plenty in liver (paté for instance) but there’s a ton of vitamin A precursor (beta-carotene) in carrots. Each serving of this soup provides over 16,000IU of vitamin A as beta-carotene in an ‘easy to swallow’ form! Delicious! Serves 4 to
We’ve long held it as true that one of the best things people can do for their health is to spend more time in their own kitchens — e.g. cooking at home with ingredients you know and trust. And this week and next (and how much longer we don’t know) as we hunker down as
By special reader request, here is a tasty sweet treat, updated from the original recipe by Barbara Witt (Protein Power, Warner 1996) Makes 12 INGREDIENTS 1 large graham cracker, finely crushed 1 extra-large egg ¼ cup sugar, Truvia Blend, or Splenda Blend ¼ teaspoon vanilla extract 1 (8-ounce) package cream cheese, softened 2 tablespoons semisweet
RECIPE Three-Alarm Chili a perfect low carb meal for a chilly autumn or winter day.
When it is just plain too hot to cook, go cold! What could be nicer than a beautiful plate of dried Italian meats, luscious cheeses, pickled veggies, olives, some dressed fresh greens, and a bunch of grapes washed down with a refreshing glass of chilled pinot grigio or Prosecco? Perfection on a plate! The perfect
What better way to enjoy a summer barbecue than with some really good fat?? Maybe some baby back ribs or brisket or pork belly sliders? And some slaw? But whatever your pleasure, there’s always room for the piquant fave — guacamole! Here’s our long-time family recipe. Holy Guacamole! Serves 4 INGREDIENTS ½ red onion, peeled
One of the things I’ve missed most in giving up gluten and keeping low carbs is the joy of a good BLT in the summer when the Vidalia onions come on and the tomatoes are at their peak. But I can have all the tastes of those, well at least almost all of them, with
Ever look at the ingredients in store-bought mayo? Almost all of them are some version of this ingredient list, taken from a major brand: water, soybean (and/or cottonseed or canola) oil, modified food starch (corn, potato), eggs, sugar, vinegar, salt, lemon juice, sorbic acid, and calcium disodium EDTA (used to protect quality), natural flavor, vitamin
Just watched the 140th running of the Kentucky Derby, in California, sadly, and not at Churchill Downs. But I had my low carb mint julep–in a perfectly sweating silver julep cup–in hand. With a garden exploding in fresh mint (and, appropriately, red roses) it was hard to quit with just one… so we had another!
Watch this incredible ChefSteps video and learn to make Chicken Noodle Soup. No, not the carby wheat, rice, corn pasta kind of noodles… chicken noodles. Yum!
Readers of this blog will know that I love cookbooks and that my overflowing collection of them has long hence exceeded the linear feet of shelves I have in my kitchen, which, while not inconsiderable, were finite. No matter — there’s always floor space! And thus, this Christmas brought a new one that I already
One of Mike’s very favorite Christmas treats is a mincemeat pie. I like them, too, but having completely given up gluten, wheat, and most other grains about 18 months ago, I figured it was a holiday pleasure I would no longer get to enjoy. Not only from just the gluten avoidance standpoint, but the stone
Simple Nut Crust Serves 8 (or an 8-inch pie or cheesecake crust) Ingredients 1 cup pecan pieces 1 cup walnut pieces 2 tablespoons unsalted butter, melted 1/4 cup granular Swerve or xylitol pinch fine salt (or to taste) Directions 1. Preheat the oven to 325F. 2. Put all the ingredients into a blender or food
Summer picnics of burgers, dogs, pulled pork, barbecued chicken or tri-tip just don’t seem complete without a little slaw and potato salad. The slaw’s no problem, but for a dedicated low-carber, the potato salad is a no-go. Here’s a tasty version based on our low-carb buddy, cauliflower, that will fill that spot on the divided
Having just returned from a short trip to Puerto Vallarta, Mexico my taste buds were still fondly remembering the experience of the culinary delights we enjoyed at Casa Velas there: Huevos a al Mexicana, fresh pico de gallo and tomatillo salsa, huachenanga con mojo de ajo, and hibiscus cosmos. They were even kind enough to
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