Fat Sat | Grocery Outlet

Fat Sat will be a weekly Everlovin' Low-Carb feature. The post title is short for Fat Saturday and will feature LCHF (low-carb-high-fat) news, tips, and inspiration.

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I now have a Grocery Outlet in my neighborhood. Being unfamiliar with the store, I immediately pictured heavily processed food. I was curious though, so I attended the Grocery Outlet Grand Opening. I was delighted to discover their NOSH merchandise (natural-organic-specialty-healthy), which includes many low-carb essentials.

I found plenty of products labeled gluten free, but nothing specifically identified as low-carb. Gluten free products usually replace the culprits with other carbs, so I read a lot of Nutrition Facts. I ended up scoring some quality goods at serious savings!

The only drawback of any outlet is the limited availability of products. Yet, I have seen many favorites reappear.

Here are some of the low-carb items that I have picked up at Grocery Outlet...

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Asian Goulash

My dad had a tradition of making Matheny Goulash—named for our family. I clearly recall the aroma and anticipation. He used whatever he found in the pantry and fridge, and created a simmering pot of goodness! Rice, beef, and tomatoes were staples in the meal, but no 2 goulashes were the same.

I am not eating rice these days, but riced cauliflower provides a perfect base for anything! This dish has a decidedly Asian flavor! I used only what I had on hand. All measurements are approximate because I cooked instinctively. I also used my Pampered Chef Food Chopper to achieve texture.

ASIAN GOULASH

INGREDIENTS

• 1 tablespoon of butter
• 1 pound of ground beef—not lean
• ½ cup chopped onion
• ½ cup chopped raw zucchini
• ½ cup chopped red bell pepper
• 1 clove of garlic, finely chopped
• 1-2 tablespoons of grated fresh ginger
• 1 teaspoon toasted sesame oil
• 1 package (about 3 cups) of Trader Joe's Organic Riced Cauliflower—thawed
• Coconut aminos
• Salt and pepper to taste

INSTRUCTIONS

1. Heat the butter up in a wok and add the ground beef. Add salt and pepper. Cook just until the pink disappears.
2. Add the onion, zucchini, red bell pepper, garlic, and fresh ginger. Allow the small pieces to become tender.
3. Stir in the toasted sesame oil.
4. Introduce the cauliflower. Drizzle an ample amount of coconut aminos over the top of the goulash and stir.
5. Cook long enough for the flavors to marry.

Serves 4

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Bacon Onion Rings with Simple Sriracha Dip

French fries may be high in carbs, but I do not regard them as taboo. I save them for special treats — especially sweet potatoes fried in duck fat.

Onion rings require more caution. Traditional recipes contain wheat and gluten. Low-carb versions use coconut flour, almond flour, or crushed pork rinds in place of bread crumbs.

Enter Bacon Onion Rings with Simple Sriracha Sauce! Raw bacon is wrapped like a wreath around onion hoops. Thick-cut bacon yields rings that are more like a meal. Standard bacon (1/16 of an inch) creates rings that are light and crispy. Partnered with the dip, this appetizer is a novelty!

NOTE: Trader Joe's Sriracha Sauce contains 1 gram of sugar per teaspoon. The carbs will mount quickly, so I mix it with avocado oil mayonnaise for a healthy low-carb dip!

BACON ONION RINGS WITH SRIRACHA DIP

INGREDIENTS

THE RINGS

• Several large onions. (You will only be using the outer rings, so estimate how many bacon onion rings you would like to make.) 
• Thick or thinly sliced bacon without nitrites/nitrates—preferably sugar-free. (Thin slices will require about 1½ slices per ring; thick slices about 2½.)

THE DIP

• Trader Joe's Sriracha Sauce
• Avocado oil mayonnaise
• Dried marjoram, parsley, or chives.

DIRECTIONS

1. Preheat the oven to 275˚.
2. Cut the ends off of the onion(s) and then slice the onion(s) in half across the equator.
3. Slice each of those halves in half, cutting in the same direction. The rings need to be about ½ inch tall.
4. Separate the rings by 2's. I use 4-6 outside rings, depending on the onion's size, reserving the rest of the onions for something else.
5. Wrap each of the double rings with bacon. The bacon will cling to itself. Tuck the ends underneath the rings.
6. Using a rimmed baking sheet lined with foil, you can place the rings directly on the foil or use a greased rack. Both ways work for me.
7. Place rings in the oven and bake for 60-90 minutes. Thick bacon will require the full 90 minutes —  maybe less for thin bacon. 
8. For crispier rings, place them under broiler for a few minutes at the end of cooking. Stay with them to prevent burning.
9. The Sriracha Dip is a blend of avocado oil mayonnaise and sriracha sauce. The ration is 3 parts mayonnaise to 1 part sriracha sauce. Make as much as you need. Add a dried herb for more gusto.

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"Fasting is not about starving oneself."

The Complete Guide to Fasting: 

Heal Your Body Through Intermittent, 

Alternate-Day, and Extended Fasting

Podcaster Jimmy Moore and I have never met. I hope we will one day. We have only shared a few tweets; yet I feel like he is a good friend.

I first heard Jimmy's podcast—The Livin’ La Vida Low-Carb Show—over a year ago. His story is amazing! Having once weighed over 400 pounds, he successfully cut out the carbage, trimmed down, and is now able to control his diabetes.

Jimmy is a playful, insightful, and knowledgeable crusader for low-carb and ketogenic lifestyles. His message has changed countless lives and earned him international recognition. He has authored several books and is ready to publish another: The Complete Guide to Fasting. (Available through Amazon on October 18th, 2016.)

Formerly, just hearing the word "fasting" made me cringe. I equated it with deprivation. I was certain that starving and fasting meant the same thing! 

Happily, low-carb-high-fat (LCHF) meals are so satiating, I am naturally not hungry for hours. In reality, I am already experiencing a form of fasting!

I endeavor to restrict my eating to an 8-hour window. I reserve the remaining 16 hours for digestion, healing, repair, and recharging. My bathroom scale loves it and so do I!

HERE IS WHAT AMAZON SAYS ABOUT JIMMY'S NEW BOOK...

Thousands of books have been written about the latest and greatest diets that will help people lose weight and improve health. But a key element in any successful nutritional health program is a tried-and-true method that most people haven’t thought about—yet it could be revolutionary for taking health to the next level. This ancient secret is fasting. 

Fasting is not about starving oneself. When done right, it’s an incredibly effective therapeutic approach that produces amazing results regardless of diet plan. In fact, Toronto-based nephrologist Dr. Jason Fung has used a variety of fasting protocols with more than 1,000 patients, with fantastic success. In The Complete Guide to Fasting, he has teamed up with international bestselling author and veteran health podcaster Jimmy Moore to explain what fasting is really about, why it’s so important, and how to fast in a way that improves health. Together, they make fasting as a therapeutic approach both practical and easy to understand. 

The Complete Guide to Fasting explains:

• why fasting is actually good for health
• who can benefit from fasting (and who won’t)
• the history of fasting
• the various ways to fast: intermittent, alternate-day, and extended fasting
• what to expect when starting to fast
• how to track progress while fasting
• the weight loss effects of fasting
• how to ward off potential negative effects from fasting 

The book also provides tools to help readers get started and get through their fasts, including a 7-Day Kick-Start Fasting Plan and healing liquid recipes.

NOTE: I will be reserving my copy at Amazon and you can, too! Just click HERE.

I listen to all of his podcasts on Overcast, although they are available in iTunes as well. Click HERE to listen to Episode 1153: Jimmy Moore – 2016 Low-Carb Cruise Lecture. He discusses the differences between Low-Carb, Paleo, and Primal diets.

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Hot Garlic Sauce | Mojo criollo para viandas y carnes

Most sauces, marinades, and dressings are naturally low-carb as long as they are sugarless and grainless. Of course, cooking from scratch gives us complete control over carbs. Think of sauces, marinades, and dressings as wardrobe and accessories. (That is, after all, the real reason I enjoyed my childhood Barbie.) Any dish can undergo a dramatic quick-change with little fuss.

Chef George Geary wrote a cookbook called 500 Best Sauces, Salad Dressings, Marinades & More. Seriously! We could eat chicken breasts for 16 months straight and never duplicate a flavor profile!

Here is a versatile Cuban sauce. It is borrowed from In a Cuban Kitchen by Alex Garcia, published in September of 2004. Although carbs are central in Cuban cuisine, I have not met a carb that cannot be tweaked. Garcia's dishes are irresistible and use the freshest ingredients!

HOT GARLIC SAUCE | MOJO CRIOLLO PARA VIANDAS Y CARNES

From: In a Cuban Kitchen

By: Alex Garcia

• 1/4 cup olive oil
• 1 medium white onion, chopped fine
• 6 garlic cloves, chopped
• 1/2 bunch fresh parsley, stems removed and chopped fine
• 1/2 bunch fresh cilantro, stems removed and chopped fine
• Juice of 3 limes
• 1/2 teaspoon salt

1. Heat the olive oil in a medium saucepan. Add the onion and garlic and cook until fragrant.
2. Remove from the heat and let sit for 2 minutes. Add the parsley, cilantro, lime juice and salt.
3. Serve hot over vegetables or meat dishes.

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Curry Cauli-Rice Salad

A well-stocked fridge, freezer, and pantry can spark some amazing dishes! Since I hate to be wasteful, I frequently improvise with what I have. This can sometimes sacrifice color, but never flavor. 

Hint: Do not hesitate to tweak leftovers if you feel that the original can still be enhanced. Some of our favorite meals were toyed with before I was satisfied.

CURRY CAULI-RICE SALAD

• 2 packages of Trader Joe's frozen Organic Riced Cauliflower (yields 6 cups)
• 2 heaping tablespoons of Chosen Foods Avocado Oil Mayo
• 1 tablespoon of natural stone ground mustard
• 2 nitrite/nitrate free hot dog weiners, sliced
• ½ of a large onion, diced
• 1½ cups of mixed small red and yellow tomatoes, sliced in halves or quarters depending on size
• 1 heaping tablespoon of curry (I used Muchi curry)
• Italian seasoning to taste and a little for garnish
• Maldon salt to taste (I rub it between my fingers while sprinkling)

1. Follow the directions on the riced cauliflower to defrost in the microwave.
2. Allow the riced cauliflower to cool. 
3. Add the remainder of the ingredients. Stir well and refrigerate to allow flavors to marry.

Again, I used what I had. I plan on adding red and green bell peppers along with some fresh herbs next time. The mayo and mustard dressing makes a wonderful base, not to mention the healthful benefits of avocado oil.

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3 Ways to Menace Mosquitos

Mosquitos and fleas have loved me since I was little. No summer was complete without a series of welts begging to be itched. Yet, for the first time ever, I have not suffered one mosquito bite this season!

So, we slather ourselves with diethyltoluamide and the DEET is done. Not so quick! DEET has side effects. Manufacturers warn against using it under clothing due to possible irritation. Other repercussions include coma, seizures, and slurred speech, largely because the product has been ingested or applied for 3 or more consecutive days. Our skin absorbs everything.

We call our wounds mosquito bites, but this is not accurate. The female sticks a part of her mouth—called the proboscis—into our skin. She then injects her saliva into our bloodstream. The proteins in her saliva keep our blood from clotting as she dines. The itching, redness, and swelling are actually caused by these proteins.

I recently attended a progressive dinner in the mountains. At dusk, I was seated on a log bench next to a pond. Mosquitos appeared like party crashers. Women were swatting. Insect repellent upstaged the night air. Surprisingly, the mosquitos were ignoring me and I was not wearing protection.

The bites were so bad during my first summer in Idaho, that I wrote the following militant poem.

Memo to Mosquitos

Listen up mosquitos! I declare WAR!

Your assaults leave me itching, scratching, and sore!

Regardless of mission, whether hungry or bored;

I refuse to be your adored smorgasbord.

You dine without invite, with little decline;

And tip me with welts needing calamine.

Be advised. Be aware. Remember this day!

I'm closing down your all-day buffet!

Say good-bye to this flesh for which you are smitten,

For "Vengeance is mine," says the Bitten!

—Karen June Miller | July 2011

I have been low-carbing for almost a year. My diet no longer includes grains, sugars, high carb fruits and vegetables. Did my body chemistry change?

Sure enough, after research, I discovered that other low-carbers have made the same discovery! When we lower our carbohydrate intake, there is not enough glucose to burn for energy. We switch from being a sugar-burner to a fat-burner. Fats are broken down for energy. This results in a buildup of acids known as ketones, which act as a natural mosquito repellent.

It never dawned on me that low-carbing would make me impervious to mosquitos! Perhaps my Memo to Mosquitos was prophetic.

Click HERE to read another low-carber's mosquito experience.

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6 Tips for Meaningful Meals

MEANINGLESS

I have been guilty of fast-food frenzies and driving-while-eating. Anticipation was far more exciting than the food ever was! I finally hit the brakes when I recognized that mealtime had become meaningless and rushed.

I then pursued more natural, organic choices that included whole grains and my unwillingness to dismiss sugar. It was a start, but not the remedy.

LOW-CARB TO THE RESCUE!

While low-carbing is restoring my health, energy, and common sense, I still have a challenge with timing. My family is too busy to coordinate a set dinnertime. Since eating later slows down my weight loss, I dine alone . . . a lot!

Solo meals, however, do not have to be mundane. Replace the "M" with an "F" and you have FUN-dane! Every meal should be celebrated and here are 6 ways to accomplish that.

SATISFY THE SENSES

Keep it visual...

Add personal touches such as favorite linens, place settings, or a small floral centerpiece. Use herbs for garnish. Employ simple food styling. Example: I used a tonal camera filter on this photo to emphasize the crosshatch slice on the sausage.

Relish aroma...

Make sure your spices are fresh and potent. Taste-testing is essential, but aroma should be a discernible precursor to the meal.

Flirt with flavor...

Allow the 5 basic tastes (umami, sweetness, sourness, bitterness, and saltiness) to throw a tastebud party! Do not forget FAT—the low-carber's best friend. Fat adds flavor.

Remove distraction...

A meal is a short journey. Turn off the TV. Put the book, project, and smart phone aside. Have a prepared and relaxing playlist ready to listen to. Avoid anything causing stress—like politics!

Focus on the food...

When is the last time you chewed slowly and thoughtfully? Try putting the fork down between bites (not as easy as it sounds). Pretend you are a food critic and identify all that you are tasting. 

Understand satiety...

Okinawans practice hara hachi bu which means “eat until you are eight parts (out of ten) full” (Wikipedia) or 80% full. This requires stopping the meal before the stomach has stretched to make room for it. Satiety does not occur because your stomach is full. It has more to do with the brain reacting to the chemicals in your food, which takes about 20 minutes to kick in. The chemicals then rise and stay elevated for 3 to 5 hours before hunger is experienced again. 

The beauty of a low-carb lifestyle is that satiety is easily achieved when meals find a balance between low-carb vegetables, moderate meat, and plenty of high quality fats.

NOTES

1. The Smoked Andouille Chicken Sausage is precooked and nitrate/nitrite free. After slicing it, I microwaved it for 45 seconds. (It will naturally open up when heated.) I nested the sausage in a salad comprised of cucumber, tomato, and feta cheese—with Pomegranate Vinegar drizzled on top. 
2. The sausage and the vinegar were purchased from Trader Joe's. I also find sausage deals (Aidelle's) at Grocery Outlet. Of course those are hit and miss.
3. Check out Still Tasty for spice shelf-life information.

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Saveur Magazine

Saveur is my absolute favorite culinary magazine! It reminds me of Disney's It's a Small World—only in the warmth of an ethnic kitchen. The photos and personal perspective invite me into its pages, making me a mealtime guest.

Saveur's website shares the following...

This magazine truly speaks to people who are enthusiastic about creating artful cuisine. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events. If you are an adventurous eater who loves tasting all different kinds of food and exploring their heritage, you will love what Saveur has to offer.

This blurb describes me, too. I view myself as an "adventurous eater" and for the very reasons listed. Being raised on a traditional American diet left a plethora of exotic foods off of the shopping list. There are so many cultures, regions, and foods to explore; and Saveur inspiringly provides the transportation.

World cuisine recipes obviously include some grains and sugar, but most of Saveur's recipes can be easily modified with real food. It is true that using substitutes like almond or coconut flour will alter the texture of certain recipes. If done right, though, flavor will not be sacrificed.

The Saveur website is currently offering a year's subscription for $19.95—a 62% savings! However, I picked up a copy of their Summer 2016 edition at Barnes and Noble and the enclosed subscription card is a far better deal. For a 73% savings, you can subscribe for only $11.97! Plus, you will receive 2 gifts: Italian Classics Vols. 1 & 2.

♫ "It's a small world after all..."

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Pork Kebabs

I featured kebabs 2 posts ago and guess what. I'M STILL ON A KEBAB KICK!

You might recall that I mentioned pork kebabs being on this weekend's menu. We cubed a pork tenderloin purchased from Trader Joe's, which was very kind to our pocketbook.

Pictured here are the skewers before the flame. We devoured every last morsel.

Kebab-bab-babbing along...

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Pollo Con Crema

Pollo Con Crema at Lima Limon | Kuna, Idaho

As I sit here typing and eating fried eggs topped with melted cream cheese, I marvel at how satisfied I am. I take inventory of the horrid, tasteless diets that always left me hungry and eager to jump ship! I will be celebrating my FIRST LOW-CARB ANNIVERSARY on September 1, 2016. I have never been bored, nor have I been tempted to stop.

Dining out is also an adventure! Yesterday, I visited the Kuna Historical Society, located about 30 minutes southeast of my Ida-home. Lima Limon, a Peruvian-Mexican restaurant is 2 buildings west of this museum. How could I possibly pass that up? I knew that my LCHF lifestyle would require adjustments to the way I approached Peruvian food. Yet, to my surprise, I was not interested in the empanadas, plantains, rice, and tortillas that would normally have me giddy. I chose, instead, to order Pollo Con Crema, without the rice and flour tortillas. Chef Deysi brought me this beautifully orchestrated dish with brightly colored, steamed vegetables; and Pollo Con Crema consisting of chicken and sautéed mushrooms in a sour cream sauce. I showed great restraint in not licking my plate!

Pollo Con Crema at Lima Limon | Kuna, Idaho

Adventurously Yours,

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Kebab-bab-babbing along...

Here in Idaho, the weather is windy, dry, and hot. Besides wishing that I could return to sunsuits, I am on a serious, and I mean SERIOUS, kebab kick! I cannot get enough! I even daydream about my next set of skewered sumptuousness! Even though our old barbecue is falling apart, Barry is not deterred! He creates something new and then babies those kebabs over just the right amount of heat.

We have had strip steak, chicken breasts, and shrimp thus far. (Pork sirloin is on the menu for this weekend.) The vegetables vary, but we never seem to omit the cherry tomatoes because they pop with flavor. I love the way juicy, crispy, savory, and sweet marry over the flames. And we must not forget the freshly chopped herbs sprinkled on top.

As I go kebab-bab-babbing along, please take a moment to share your favorite kebab combinations. 

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Miracle Noodles | Shirataki

I hope to never forfeit the adventurous side of food. This is one reason why I am more focused on the culinary experience than the actual stats. I am fortunate that I can make this choice. Cutting out the carbage does involve making adjustments to traditional recipes, but nothing is beyond the help of real-food substitutions.

I have mentioned before that my favorite "P" words were pastry, pasta, and potatoes. I eat a smidgeon of potatoes and bypass pastry and pasta, but I am hardly suffering. There are so many alternatives.

For instance, I have added Miracle Noodles to the menu. Also known as Shirataki, they remind me of "cellophane" or "glass" noodles, but without the starch derived from casaba, mung beans, and potatoes. Regrettably, starch is a major carb. In contrast, Miracle Noodles are gluten, calorie, and soy free, and they are perfect for a low-carb diet. 

Wikipedia shares this:
Shirataki (白滝, often written with the hiragana しらたき) are thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam (devil's tongue yam or elephant yam). The word "shirataki" means "white waterfall", describing the appearance of these noodles.

Admittedly, the texture is more fibrous on the tongue, but the noodles absorb sauces beautifully! There is far more variety on their website; however a few of their products can be found in the refrigerated section of Whole Foods. Click HERE for recipes.

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And the winner is...

Thanks to all who participated in my BLOG LAUNCH GIVEAWAY! Birthing a blog and then attracting an audience can be an arduous task. It is wonderful to see people like YOU showing up on my front porch! I do hope that you will come in for a spell, visit often, invite your friends, and share your own thoughts and experiences!

Without further ado, below is the individual who won The Primal Low Carb Kitchen cookbook! Congratulations! My husband blindly selected the entry from a basket. This person happens to be on Facebook, so I will be verifying the address and having the item shipped directly from Amazon.

Smiles, Karen

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Waxing Poetic

Smiles,

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Getting Spicy | Sumac

My husband, Barry, enjoys cooking low-carb breakfasts! He has customers who fill his empty cartons with fresh eggs from their own chickens! We are happy recipients! Yet, Barry does have a bad habit of not telling me when he has used the last of something. Today, I had butter melting in a pan only to discover that we were out the eggs!  

Accepting that my fried eggs and cream cheese would have to wait, I shifted gears. (I'm well-practiced!) The butter was sizzling, so I grabbed what we had: celery, a yellow bell pepper, onions, and natural beer bratwurst. 

I used Sumac—from Trader Joe's The Spice Route—to season my pan-fried dish. Sumac is often sprinkled on top of hummus. Its tart flavor makes it an excellent replacement for lemon. With a little Maldon salt and some chopsticks, I had a sumptuous feast!

Smiles,

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Getting Spicy | Ras al Hanout

Ras al Hanout | Wikipedia
Photo by Sarefo

I enjoy stirring up culinary creativity—especially when the ingredients are easily accessible! My July 8th post, Playing With My Food, mentioned a Trader Joe's exotic spice set called The Spice Route. I promised that I would explore each of the 4 spices, starting with Ras al Hanout. (Read the post for further information.)

FACTS:

• Click HERE for pronunciation.
• North African spice mix that is similar to garam masala in India.
• The name is Arabic for "head of the shop" or akin to the English "top shelf."
• It is most commonly associated with Morocco.
• The mixture often contains over a dozen spices—the proportion of those spices varying from region to region.
• It is used as a rub on meat and fish—couscous and rice.
• Traditional ingredients include cardamom, cumin, cloves, cinnamon, allspice, mace, nutmeg, coriander, chili peppers, ginger, turmeric, fenugreek, paprika, and peppercorn. Often regional ingredients like chufa, galangal, and monk's pepper will be used.
• It once contained aphrodisiac properties.

As a low-carber, I will be trying each of The Spice Route blends on riced cauliflower or cauli-rice, primarily because it can be transformed with little effort. I also intend to experiment with spiralized root veggies, in addition to meat dishes.

CRUSTED SEARED SALMON WITH RAS AL HANOUT

Adapted from a recipe by Tanya Holland

Show: Melting Pot

INGREDIENTS:

• Grapeseed oil
• 4 (6-ounce) salmon fillets, skin removed
• Trader Joe's Ras al Hanout

DIRECTIONS:

1. Heat 1 tablespoon of oil in a sauté pan. 
2. Season fish with salt and pepper and roll in spice mixture, using just enough to lightly coat fillets. 
3. Sear over medium high heat for 3 minutes on each side. Fish should be medium rare.

Spicefully Yours,

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Quick Kick Salad!

Summers are not always as leisurely as I would like. I curate at a museum in an old gold rush town; my husband delivers frozen foods to customers in Idaho's Treasure Valley and Boise National Forest; and our youngest son is busy with high school football, summer camps, and a cute girlfriend. Much of the time, I just want simple. 

Trader Joe's Cruciferous Crunch collection can be embellished in a myriad of ways. Featuring kale, Brussels sprouts, broccoli, green and red cabbage, it is awaiting whatever whim I come home with.

One of our favorite preparations is Quick Kick Salad! It is low-carb, delicious, and filling.

QUICK KICK SALAD

Note: Adjust the ingredients to your personal taste.

Ingredients:

• 2 heaping tablespoons of mayonnaise
• 1 heaping teaspoon of stone ground mustard
• 1 heaping teaspoon of muchi curry (in the bulk section of a natural grocery store)
• flaky Maldon salt and pepper to taste

Instructions:

Mix the mayonnaise, mustard, curry, salt, and pepper together in a separate bowl. This ensures that the dressing is distributed evenly. Taste it first and then blend it with the Cruciferous Crunch in a larger bowl. 

Eat it right away or allow the flavors to marry in the refrigerator.

Kickingly Yours,

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Blog Launch Giveaway!

THIS GIVEAWAY IS OFFICIALLY OVER. 

SEE MY JULY 31ST POST.

Say what?

What is a Blog Launch without a GIVEAWAY? Anticlimactic, I say! And what if the winner received a cookbook containing delicious comfort-food recipes that just happen to be low-carb? Are you salivating yet?

The Primal Low Carb Kitchen by Kyndra Holley (founder of Peace, Love and Low Carb), might soon be inspiring your culinary leanings. Whether you are a current low-carber or wanting to investigate further, this book of recipes is certain to change your meals!

Here is what Amazon has to say about it...

Give Your Low-Carb Diet A Healthy, Primal Makeover Without Sacrificing Taste 

The healthy, low-carb recipes in this cookbook taste so good you'll forget you're on a diet! Think you have to give up biscuits and gravy, waffles, rich sauces and pizza? Think again. 

The low-carb diet has proven itself effective, but when it's done with highly-processed low-carb alternatives, it is not always as healthy as it sounds. That's where Kyndra Holley comes in. She is the mastermind behind the blog Peace, Love and Low Carb, and has melded the best of both worlds: a time-tested low carb approach with healthy, whole-food Primal ingredients. 

Following the Primal template, Kyndra cuts out grains and gluten and emphasizes whole, unprocessed, "real" foods. A lifelong foodie with personal experience losing weight on the low-carb diet, Kyndra brings you mouthwatering comfort food recipes such as Caramelized Onion and Prosciutto "Mac" and Cheese, Italian Meatballs with Tomato Cream Sauce, Chili Dogs, Eggplant Lasagna and more. 

After all, who says dieting has to be about sacrifice? You'll feel fuller, radiant and satisfied thanks to these healthy, nutrient-dense low-carb meals.

How to enter... 

I recently tweaked the comment preferences on this blog, so entering should be a piece of cake, uh, make that low-carb cake.

1. CLICK ON "COMMENTS" BELOW.
2. LEAVE A MESSAGE TELLING ME... a.) why you low-carb or b.) why you are interested in knowing more. Please leave your NAME and STATE in the actual comment. Enter only once.
3. SIGN IN TO PUBLISH YOUR COMMENT. There are several ways to sign in, even Anonymous.
4. EARN EXTRA ENTRIES BY REFERRING FRIENDS. If your FRIENDS do enter, please make sure that they mention you in their comment. This way I can give you credit.
5. DEADLINE TO ENTER:  Saturday, July 30, 2016 at 11:59 P.M. PST. The winner will be selected on the next day through a random drawing.

Best Wishes,

Playing With My Food

Once I have begun a culinary adventure, I ask myself this question: "Where else can my tastebuds go?" Ethnic cuisine is important to me, so I need to find ways to enjoy it on a low-carb lifestyle. 

Trader Joe's carries this exotic spice set called The Spice Route. It consists of Ras El Hanout, Sumac, Zhoug, and Pilpelchuma. I am familiar with sumac—used in Middle Eastern cooking—but the others are new to me. I often buy spices before I know what to do with them, and then I research their history and use. Such is the case now.

In my next few posts, I will be focusing on one individual spice and suggesting ways to incorporate it into cooking.  If any of you have suggestions or tips, please feel free to share them in the comment section.

Getting Spicy,

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