36: Barry Cripps And Alyssa Palomares Take On Anti-Obesity Ads, Carb Timing

36: Barry Cripps And Alyssa Palomares Take On Anti-Obesity Ads, Carb Timing

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Today Jimmy and Mindy begin the conversations again with their first episode of 2012 featuring their low-carb friends Barry Cripps and Alyssa Palomares on Episode 36 of Low-Carb Conversations with Jimmy Moore & Friends! Listen in as they discuss a controversial anti-childhood obesity TV ad campaign happening in Georgia along with a new study looking at whether eating your carbohydrates at a certain time of day really makes any difference at all. Plus, as always, we’ve got some yummy low-carb recipes to share with you at the end. So pull up a chair, grab a cup of coffee and let’s talk about it on the Virtual Porch for another fabulous excursion into the wonderful world of low-carb living!

– Support our sponsor: Try the new Natural line of Quest Protein Bars
“Underground Nutrition” Barry Cripps
Alyssa Palomares’ “Sketchbook” blog
“‘Stop Sugarcoating’ Child Obesity Ads Draw Controversy”
“Play your carbs right”


LC Cocoa by Alyssa Palomares

-6 – 8 oz. boiling water
-1 tbsp cocoa powder
-2 tbsp sweetener of your choice (I use Stevia in the Raw)
-2 tbsp softened extra virgin coconut oil OR 2 – 3 tbsp cream
-1/4 tsp vanilla extract
-Dash of salt

-Whipped cream, for garnish
-1/4 tsp each cinnamon and cayenne pepper (WARNING: texture is a bit gritty if you add these; not sure how to get around it)

At the bottom of your mug, mix together the dry ingredients. Add the coconut oil or cream and stir into a paste. Add enough boiling water to cover the paste, and stir before adding remaining water. If desired, top with whipped cream.
It is VERY important that you do not pour all the water into the mug at once, otherwise it won’t mix neatly.


Brownie Recipe adapted from http://www.youtube.com/watch?v=UrfnNdylTlA

Single-serving LC Brownie by Alyssa Palomares

I should note that this recipe was intended for a toaster oven, but it can be adapted for a regular oven. The original recipe was supposed to be microwaved, but that might dry out the brownie. The texture is more like a cake instead of an authentic brownie, but I’m not sure how to fix that. Some people might consider it dull by itself, so feel free to give it a frosting, mix in some chocolate chips, put low carb ice cream on top – whatever you like!

I wanted to give measurements for making multiple servings, but I’m not sure how that would affect the cooking time. I did increase the measurements to make two brownies once, but I don’t remember how much I had to adjust the time or if I had to. Sorry if this is inconvenient! I know how inefficient it might be to heat up a regular oven for just one brownie.


-3 tbsp butter OR coconut oil, softened – or you can use a mixture of both!
-1 egg
-3 tbsp coffee (black or with cream – instant is fine)
-1 tbsp cocoa
-2 tbsp coconut flour
-2 tbsp sweetener of choice (feel free to adjust to your liking)
-1/4 tsp vanilla extract
-Dash of salt


Preheat oven or toaster oven to 350 degrees Fahrenheit.

In a bowl, mix butter/coconut oil with the sweetener thoroughly. Add egg, and beat. Alternate between adding the coconut flour and coffee (in that order), 1 tbsp at a time. Add cocoa powder and vanilla extract, and mix thoroughly. Pour batter into a ramekin and put in the oven for 15 minutes, or until a toothpick inserted in the center comes out clean.

Alternatively, you can scoop the batter onto a cookie pan lined with aluminum foil to make pancakes. It might also work if you put the batter in a skillet, but I haven’t tried that.

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