26: Nell Kauls And Tina Thomas On Diet Doctors And Public School Pizza

26: Nell Kauls And Tina Thomas On Diet Doctors And Public School Pizza

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Welcome back to the Virtual Porch where our hosts Jimmy Moore and Mindy Noxon Ianotti welcome guests Nell Kauls and Tina Thomas to chew the fat on Low-Carb Conversations with Jimmy Moore & Friends! So pull up a chair, grab a cup of coffee and let’s talk about the issues in the low-carb community. Today you’ll hear the panel banter back and forth about a recent commentary in The Cattle Network about the influence of the various diet doctors. And they’ll also opine on a conundrum from a podcast listener who shared the following about the pizza being served to his kid in public school: “My kids got a note from school for pizza days. The note was from our ministry of health, it said, pepperoni is no longer an option on pizza. Only choices they have are chicken, lean ground beef, or cheese pizza made of low fat cheese. All pizza will now be made with, that’s right Jimmy, whole grains.” YIKES! All this plus some delicious recipes to help you eat well on your healthy low-carb lifestyle!

Special thanks to our sponsor, Skogg Kettlebell System!

LINKS MENTIONED IN EPISODE 26
– Support our sponsor: Skogg Kettlebell System
Tina Thomas on Facebook
Nell Kauls’ “My Life Lived With Fat” blog
“Commentary: Decoding the diet doctors”

Recipe:

Crustless Spinach Quiche

1 tablespoon butter
1 tablespoon olive oil
1 large onion
1 red pepper – diced
Dice onion and red pepper and sauté in butter and olive oil until softened.

1 (10 ounce) bag of frozen spinach (thaw
and squeeze to remove excess water) OR
1 package of fresh spinach OR 1 cup of
broccoli chopped finely
Add spinach and continue to sauté for about minutes or until wilted.
6 eggs, beaten
1 cup cottage cheese
2 ounces mozzarella cheese
2 tablespoons heavy cream
½ teaspoon salt
¼ teaspoon pepper
½ cup cheddar cheese – grated
Beat eggs all together in bowl. Add cooked veggies to egg mixture. Add cottage cheese, cream and mozzarella cheese. Add salt. Pepper and any spice of choice. Pour in 9” pan. Bake at 350 degrees for 40-45 minutes. Makes 6 servings
(Serving size: 1/6)

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