Irish low-carb diet and fitness specialist Ben McClure and 75-year old New Zealand-based nutritional ketosis blogger Anne Franklin join our hosts Jimmy Moore and Dietitian Cassie today in Episode 115 of “Low-Carb Conversations With Jimmy Moore & Friends!”
The nutritional tide is turning and we’re chronicling that paradigm shift each and every Friday here on “Low-Carb Conversations.” In some small way, we hope this podcast is helping make a difference in the lives of people who are sick and tired of thinking a low-fat, high-carb diet is the only way to obtain health. If you’re a regular listener to this podcast, then you already know how wrong — dead wrong! — that really is. Our enthusiastic hosts and intelligent guest friends from the Paleo, primal, and low-carb communities enjoy having engaging discussions about all the health headlines that are making news and shaping views in the minds of people every single day. It’s critically important that the misinformation that gets spread out there in the mainstream health media gets corrected which is what we try to do here on a weekly basis. If you want to keep this podcast going strong, then won’t you consider financially supporting us? CLICK HERE to share your donation of any size. THANK YOU FOR YOUR SUPPORT!
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– Ben McClure on Twitter
– Anne Franklin from the “Nutritional Ketosis And Fasting” blog
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– The Truth About Low Carb Diets
– RELATED PODCAST: The LLVLC Show #786: LLVLC Classic – Dr. Deborah Snyder And Dr. Eric Kossoff On Keto For Epilepsy
– 5 Reasons Why Everyone is Suddenly Putting Butter In Their Coffee
– 3 Reasons why Bulletproof Coffee is a Bad Idea
– Drinking three litres of water a day took TEN YEARS off my face
– Never Mind those Nutrition Nannies
PUMPKIN AND SPINACH FRITTATA by Anne Franklin
Prepare a large baking dish by brushing with melted butter. I often line my dish with baking paper instead as it saves scrubbing later.
Preheat oven to 340 degrees Fahrenheit
400g roasted chunks of pumpkin
120g blue cheese or feta, (diced or crumbled)
50 ml heavy whipping cream
120g creamy blue cheese or feta
100g diced bacon
200g grated cheese
seasoning and herbs to taste
I usually cut my pumpkin into 1 -2 inch pieces. I toss the pieces in a little olive oil, seasoned herbs such as Tuscan seasoning, and bake in the oven until soft. Better still is to bake extra when roasting veggies for dinner the previous day.
Layer the pumpkin and spinach in your baking dish with pieces of the creamy cheese or feta. Beat the eggs together with the cream. Pour the eggs over the veggies. Scatter the pieces of bacon over. Slice tomato and place over the dish. Sprinkle grated cheese over.
Bake in a moderate oven until firm. and the cheesy top is golden. Takes 30 to 45 minutes depending on the depth of the dish. Great as a main meal with salad and slices well when cold to make an ideal picnic food.