Today, Jimmy and Mindy are joined on the Virtual Porch by Kendall Kendrick from the “Primal Balance” blog and Tim Young from the brand new “Unseen Menace” blog as they discuss whether or not childhood obesity should be classed as child abuse, an incendiary article entitled “Why Low-Carb Diets Are a Bad Idea,” and some really delicious low-carb recipes to enhance your healthy lifestyle!
This is a truly fantastic episode, so pull up a chair, grab a cup of coffee and let’s talk about it on today’s installment of Low-Carb Conversations with Jimmy Moore & Friends!
LINKS MENTIONED IN EPISODE 34
– Support our sponsor: CarbSmart.com (get 10% off your order of $50 or more with coupon code “jimmy”)
– Kendall Kendrick’s “Primal Balance” blog
– Tim Young’s “Unseen Menace” blog
– “Ohio puts 200-pound third-grader in foster care”
– “Why low-carb diets are a bad idea”
Almond Flour Cookies – Tim Young
1 cup almond flour
1/4 teaspoon baking soda
a pinch of sea salt
2 tablespoons extra virgin olive oil or almond oil
2 tablespoons honey or agave syrup
1/4 cup walnuts or almonds
1/4 cup blueberries
1/4 cup dried fruit (mixed berries or cranberries)
1/2 to 1 teaspoon vanilla extract
Mix the almond flour, baking soda, and salt together.
I use a whisker. Add the honey, oil, and vanilla extract
in next and mix up again. Next add the nuts and dried
friut in amd mix. Now add blueberries if you want them and
now I use a spoon to mix it so it doesn’t pop the
blueberries. Now put your egg in (I whip the egg in a
separate bowl) and use the spoon again to mix it all
together. The mixture will now gel together.
Use a pan and grease the bottom of it with of course extra
virgin olive oil. Spoon the cookies in the pan and they
should about the height of a bluberry. The mixture is
sticky so I use olive oil on the fingers. Now put in the
oven and bake at 350 degrees for 8 minutes. I eat them
with a small glass of delicious almond milk.
You can experiment with the recipe by deleting the dried
fruit or reducing the amount of honey. If you want to
make a bigger batch then all you have to do is double the
size of the ingredients.
Sweet Potato Muffins
Fall is creeping in and it reminds me of banana bread and banana bread reminds me of my Mom. I loved her recipe growing up. In fact until I went gluten-free I often called her to ask for it so I could make it around this time of year. The hankering for some old fashioned bread has crept in. So what’s a girl to do? Make some the Paleo way!
I mention Elana’s Pantry often because I’m crazy about her recipes. I’ve been seeing a lot of people post zucchini bread recipes online lately. Trying to make use of the Summer veggies. Most of the time I try to make use of whatever I have in the house so I cracked open The Gluten-Free Almond Flour Cookbook and found a Zucchini Bread recipe that I could easily modify.
2 cups blanched almond flour (I used Trader Joe’s almond meal and it worked great)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup grapeseed oil
1/2 cup agave nectar or honey
2 large eggs
1 cup of grated sweet potatoes
1/2 cup of walnuts chopped
2 mushy bananas, peeled and mashed
Preheat oven to 350 F. Mix the almond flour, salt, baking soda, and cinnamon together. In a separate bowl, whisk the oil, agave, and eggs. Next mix the almond flour mixture into the wet ingredients. Once they are mixed well fold in the sweet potatoes, walnuts, and bananas.
Line muffin tins with paper or grease them really well, scoop the batter in and cook for 25-30 minutes.