Registered dietitian Lindsey Jay and Paleo food truck owner Shelby Malaterre join our hosts Jimmy Moore and Dietitian Cassie today in Episode 120 of “Low-Carb Conversations With Jimmy Moore & Friends!”
A shift in thinking is happening right before our very eyes when it comes to what we think about nutrition and health. We hope in some small way that is happening because of the work we do here on this podcast and in the low-carb, Paleo, real food health community. We still have a long way to go which is why we are committed to being here for you on Friday’s discussing the health news that people are talking about. If you’re a regular listener, then you know there’s usually more to the story than what is being shared in the mainstream media. We offer up an alternative take to help you stay focused and encouraged. CLICK HERE to donate your gift of any amount to help us provide new episodes for months and years to come. THANK YOU FOR YOUR SUPPORT!
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LINKS MENTIONED IN EPISODE 120
– We’re LISTENER-SUPPORTED: DONATE HERE!
– Lindsey Jay, RD on LinkedIn
– Shelby Malaterre from “Caveman Truck”
– Shelby on Twitter
– Shelby on Facebook
– SECRET HEADLINE: Walmart’s Ice Cream Sandwiches Don’t Melt In The Sun
– One in Five Consumers mistakenly thinks local means organic
– Carb Controversy: Why Low Carb Diets Have Got it All Wrong
– I was Wrong: We Should be feasting on FAT
– Why Europeans Don’t Refrigerate Their Eggs
– Can Heart Attack Damage Be Reversed?
– Shelby’s Jicama Tortilla Tacos
– RELATED PODCAST: The LLVLC Show #583: Paleo Food Truck Owners Shelby Malaterre, Bob Montgomery And June Sinclair
Lindsey’s Cauliflower Taco Shells
3/4 head cauliflower
2 large eggs
1/4 cup chopped cilantro
1 juiced lime (I also zest the lime for more flavor)
Sea Salt (to taste)
1. Preheat over to 375 degrees
2. Cut cauliflower into small uniform pieces, and pulse in a food processor in batches until you get a good consistency. This should make about 2 cups.
3. Place cauliflower in a bowl and microwave for 2 minutes, then stir, and microwave again for another 2 minutes. Then place cauliflower on thin cloth to squeeze as much liquid out as possible.
4. In a different bowl whisk eggs and add in cauliflower, cilantro, lime, and salt. Mix
5. Form mixture into tortillas
6. Bake for 10 minutes, flip tortillas, then bake again for another 5 minutes. Set on cooling rack.
7. Heat a skillet and place a baked tortilla in the pan and brown for 1-2 minutes, flip and repeat.