42: Lydia Shatney And Dusty Roop Talk Sugary Breakfast, Regulating Sweet Stuff

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We’re bursting at the seams today with yet another super-duper dippity doo podcast featuring our friends Lydia Shatney and Dusty Roop in Episode 42 of Low-Carb Conversations with Jimmy Moore & Friends! Your energetic and ready-to-rock-it co-hosts Jimmy Moore and Mindy Noxon Iannotti have an awesome conversation with Lydia and Dusty about eating chocolate cake for breakfast, why cereal is so sugary these days you should be feeding your kids Twinkies, Dr. Robert Lustig’s idea to regulate and tax sugar as a toxin, and the overall evils that come from the dastardly sweet white stuff. Plus you won’t want to miss the Ribeye with Salt & Pepper and Asian Infused Lettuce Wraps recipes from our guest friends. So what are you waiting for? Pull up a chair, grab a cup of coffee and let’s talk about what’s making health headlines and have a conversation about them from the healthy low-carb lifestyle perspective.

TRY LIFESHOTZ–A SUGAR-FREE NUTRITION DRINK SUPPLEMENT:

NOTICE OF DISCLOSURE: http://cmp.ly/3
LINKS MENTIONED IN EPISODE 42
- Support our sponsor: Low-Carb LifeShotz
- Lydia Shatney from “Divine Health”
- Dusty Roop from “Diatruth”
- “Chocolate cake breakfast could help you lose weight”
- “Forget Cereal – Feed Your Kids Twinkies”
- “Sugar Should Be Regulated As Toxin, Researchers Say”
- “Evil is among us. And it’s called sugar”

Recipes:

Ribeye with Salt & Pepper by Dusty Roop

Step 1:

Get a big ol’ grass-fed ribeye steak.

Step 2:

Rub with salt & pepper.

Steps 3-4:

Grill & eat.

Asian Infused Lettuce Wraps by Lydia Shatney
http://divinehealthfromtheinsideout.com/2010/08/asian-infused-lettuce-wraps/

1 pound grass fed ground beef
1/4 pound of grass fed liver, pureed (optional)
1 head of leaf lettuce, bibb or butter lettuce
3 cloves garlic minced
1 tablespoon grated ginger
1 lime, juiced and zested
1 teaspoon red chili paste, or more to taste
2-3 scallions, minced
1/4 cup minced cilantro
splash of rice wine vinegar
splash of naturally fermented gluten free tamari or shoyu (soy sauce)
salt to taste

Heat a skillet with a bit of bacon grease or lard. Add the ground beef and cook on medium. Add the garlic, ginger, zest and lime juice, scallion, cilantro, chili paste, rice wine vinegar and soy sauce. Stir well until the meat is cooked through.

Remove from heat and place in a serving bowl. Rinse the head of lettuce and dry well. Place the clean leaves individually on a plate. Serve alongside the meat – scoop meat onto lettuce and wrap, roll or fold and enjoy!! These were such a success with my kids that I think these will have to stand in once in awhile instead of regular tacos on taco night!!

  • Julie

    Really enjoyed this, go Lydia! Divine Health is one of my favorite sites!

    • Anonymous

      Awesome Julia! THANKS for listening!

  • http://www.facebook.com/profile.php?id=1075254555 Lynn Weiler

    Very good..Lol..Love your fancy steak recipe Dusty!