28: Wendy McCullough And Franziska Spritzler Discuss Denmark’s New ‘Fat Tax’, GMO Labeling

28: Wendy McCullough And Franziska Spritzler Discuss Denmark’s New ‘Fat Tax’, GMO Labeling

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Today, Jimmy and Mindy welcome a low-carb registered dietitian named Franziska Spritzler and “The Low-Carb Mom” Wendy McCullough to this week’s installment of Low-Carb Conversations with Jimmy Moore & Friends! Pull up a chair, grab a cup of coffee and join us on the Virtual Porch as we talk about why “Something is rotten in the state of Denmark” regarding a new tax on foods containing fat in them, the GMO labeling ballot initiative in California, delicious low-carb recipes and so much more!

– Support our sponsor: Skogg Kettlebell System
Wendy McCullough’s “The Low Carb Mom” blog
Wendy on Facebook
Franziska Spritzler’s “Low Carb Dietitian” blog
Franziska on Twitter
Franziska on Facebook
“Denmark’s ‘fat tax’ targets butter, burgers”
“Mandatory GMO Labeling Could Be On 2012 Ballot In California”
“It’s Our Right To Know” 2012 California Ballot Initiative


Low Carb Slow Cooked Italian Style Stuffed Peppers
by Wendy McCullough
4 bell peppers, halved, seeds and membranes removed
1 1/2 pounds ground beef
1 cup pork rinds
1/4 cup Parmesan cheese
1/2 cup no sugar added spaghetti sauce
1 clove garlic, minced
1 tsp. Italian seasoning
1/3 cup shredded mozzarella cheese
Place ground beef in bowl.  Crush pork rinds to form crumbs and place in bowl with meat.  Add Parmesan, spaghetti sauce, garlic, and Italian seasoning.  Mix til well combined.  Put meat mixture in bell pepper halves and place in crock pot.  Sprinkle cheese on top.  Cook for about 4 hours on high til peppers are tender and meat is cooked.

Roasted Salmon

by Franziska Spritzler

2 large bunches fresh rosemary
1 medium onion, thinly sliced
4 salmon fillets with skin
2 lemons, thinly sliced
1/2 cup unsalted butter, divided into 4 pieces

Preheat oven to 450°F. Arrange half the rosemary sprigs in a single layer in center of casserole
dish. Arrange sliced onion atop rosemary. Place salmon, skin side down, atop onion. Sprinkle
with sea salt and pepper. Place piece of butter atop each fillet. Cover with remaining rosemary
sprigs. Arrange lemon slices over rosemary.

Roast salmon until just cooked through, about 20 minutes. Transfer salmon to plates. Serve with
roasted onions and lemon slices.



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