If you're like me (which you probably aren't, but let's pretend), you may find your food tastes expanding as you adapt to a low carb way of eating. Over the last few months, I have added several foods to my dietary repertoire, and I have eaten more of some other great foods than I ever did in the past. In general, I eat more whole foods now than processed/ packaged foods. Nuts, seeds, berries and fish are classes of foods that I always liked, but eat significantly more of on my low-carb … [Read more...]
No hot dogs here
July 4, 2011 Listen to this post. Every 4th of July we gather to celebrate a special birthday — that of my father-in-law, Frank. ("Let me be Frank with you" is his self-introductory joke, and he has plenty to follow it.) He was born on this date in Italy in 1922. When my wife and her many siblings were small, they believed that the Independence Day fireworks were meant to honor their dear papa. Frank readily encouraged this belief. For the last five or six years, the party menu has revolved … [Read more...]
Low-carb road-trip eating
When my wife was 11 years old, she was mesmerized by Peter Tork, a member of the Monkees. Depending on whom you ask, the Monkees were either actors in a TV comedy or musicians in a rock-band. Or both. My wife would say both, and more, but her focus was always on the blond, hazel-eyed Mr. Tork. It still is. All of this explains why she and I drove to Merrillville, Indiana, yesterday to watch the Monkees (three of the four, anyway) perform at the Star Plaza Theatre. It was a stop on the … [Read more...]
Cooking top sirloin on the grill
Summer is a great time to be low-carbing. Nothing says low-carb like a big hunk of red meat on an open grill. That's what we ate for dinner last night, and here's how I prepared it. 1. Get yourself a good fire going. The one pictured here was started 15 minutes before; it wouldn't hurt to wait another ten minutes, but I rarely have that much patience. 2. Plunk down a couple juicy steaks. This is top sirloin, about a pound and a half, nicely marbled. The cow it came from wasn't … [Read more...]
Diet paradigm shift continues
Last week I reported on a study published in the journal Nutrition in Clinical Practice that suggested a paradigm shift toward low-carb dieting was underway. Tonight there is another piece of evidence in favor of such a paradigm shift. ABC News, in its flagship World News, presented a report about the foods most (and least) likely to be associated with weight gain, based on research by the Harvard School of Public Health. [Update] The broadcast report was present by Dr. Richard Besser, the … [Read more...]
Tips for eating out low-carb
Just about every low-carb cookbook, carb-count guide, diet plan and blog has advice on eating out while limiting your carbohydrate intake. For instance, over at About.com, Laura Dolson maintains an extensive and helpful guide on Low-Carb Fast Food. And blogger and low-carb cookbook author Dana Carpender reviewed the Burger King Angry Burger, which she encountered while trying to buy a bottle of dark rum in southern Illinois on a Sunday. She disliked the burger, and didn't get the rum, either. … [Read more...]
No-filler salmon patties
Before I started eating low-carb, salmon was a minor part of my diet. If I ate salmon at all, it was in the form of a grilled or broiled salmon steak, usually in a restaurant. I never purchased or prepared canned salmon. But that has changed. Now I look for sales on canned salmon, and try to always have a few cans in the pantry. Canned salmon is usually wild-caught fish, which has a better reputation for purity than farm-raised fish. It's typically sold in 14.75 ounce cans, each of … [Read more...]
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