19: Tony Kenck And Kim Bosold Join The Cry To End The War On Fats

19: Tony Kenck And Kim Bosold Join The Cry To End The War On Fats

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Tony Kenck and Kim Bosold are our special guests today on The Low-Carb Conversations with Jimmy Moore & Friends!

Welcome back for another friendly gabfest on the Virtual Porch, where today your co-hosts Jimmy Moore and Mindy Noxon Iannotti talk with Tony and Kim about gout, Jennifer Sygo’s article “It’s Time To End The War On Fats And Battle The Bagel,” and some great mouthwatering low-carb recipes. Grab a cool glass of iced tea on this hot summer’s day, pull up a chair and join in on the fun!

LINKS MENTIONED IN EPISODE 19
– Support our sponsor: CarbSmart.com’s “Summer of Sugar-Free Syrups”
Tony Kenck on Facebook
Tony’s “Emotions For Engineers” blog
Kim Bosold on Facebook
– Jennifer Sygo’s column “It’s Time To End The War On Fats And Battle The Bagel” in the National Post

KIM’S ITALIAN INSALATA CAPRESE RECIPE

One large ball of Mozarella sliced (preferably the authentic buffalo milk mozarella)

One large, ripe tomato sliced (this time of year I use the beautiful heirloom varieties such as Cherokee Purple, Brandywine or Marvel Stripe)

1. Layer alternating slices of cheese and tomatoes

2. Drizzle with fresh, organic olive oil and balsamic vinegar

3. Top with sea salt, fresh cracked pepper and torn basil leaves.

TONY’S BACON PARMESAN CHARD RECIPE

4 strips bacon
1 bunch of rainbow chard
1 medium onion
1/2 cup chicken broth
grated parmesan cheese
1 lemon
salt and pepper

1. Slow fry bacon to medium consistency (do not overcook)
2. Remove and chop into small pieces
3. separate stems from chard leaves and slice stems like celery
4. dice onion and saute with chard stems in bacon fat until the onions are golden brown
5. cut chard leaves into approx 1-2 inch pieces
6. add chard to onions and stems mix around until leaves are nicely coated with oil
7. sprinkle with salt and pepper
8. cook covered for about 2 minutes
9. add chicken broth and bacon pieces, cover and simmer for about 8 minutes
10. use slotted spoon to serve onto plate
11. squeeze a little lemon over the top and sprinkle with Parmesan cheese

  • Deb

    This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!