We're back in the Twin Cities after a week-long "working vacation" of sorts. Tom and I are both passionate about health, fitness and nutrition, as well as have a sincere interest and concern in the dramatic rising trends in obesity. Having both followed a low-carb lifestyle for the past decade, we decided we'd use our 2012 vacation time to attend the 5th Annual Low-Carb Cruise. Nearly 300 low-carb enthusiasts along with the leading experts in the field of low-carb living, set sail on May 6th aboard the Carnival Magic. In seven days, we gained new insights and brainstormed with others in the health and fitness industry on what can be done to get the right information out to the public on nutrition, lifestyle, exercise and weight management. The list of experts we heard from and spent time with included: - Dr. Jeff Volek, one of the most respected and top researchers in low-carb nutrition in the world, as well as one of the authors of The Art and Science of Low Carbohydrate Living and The New Atkins for a New You.
- Dr. Andreas Eenfeldt, a well-known, Swedish medical doctor specializing in family medicine. He is better known as the Diet Doctor, leading the way in the low-carb high-fat revolution happening in Sweden. (www.dietdoctor.com)
- Jacqueline Eberstein, RN, a low-carb advocate and educator since 1974. She is best known for her work as the Director of Medical Education at The Atkins Center for Complementary Medicine in New York City, working alongside the late Dr. Robert Atkins for much of her career. (www.controlcarb.com)
- Dr. William Davis, cardiologist as well as Medical Director and founder of the Track Your Plaque program for heart disease prevention and reversal. He is more recently known for his outstanding book Wheat Belly. (www.wheatbellyblog.com)
- Dr. John Briffa, a leading authority on the impact of nutrition and other lifestyle factors on health and illness. He is the author of Escape the Diet Trap and a practicing physician in London, England (www.drbriffa.com)
- Other low-carb experts included Dr. Eric Westman, Dr. Mary Vernon, Dr. Michael Fox, Dr. Helen Hilts, Dr. Ann Childers along with many other health and wellness enthusiasts.
We most definitely expanded our knowledge over the course of the three days of lectures, however, much of the insight we gained came from meeting and speaking with people outside the lectures. Many of those who attended the cruise were trying to resolve weight issues themselves, so it was interesting and eye-opening to hear about their low-carb journey. While the information presented was the same for all the attendee's, we imagine the take-aways may be different depending on where one is on their journey. 5 LESSONS FROM THE 5TH ANNUAL LOW-CARB CRUISE
1. The best nutrition plan only works if you follow it. Research available today on low-carb living clearly shows a benefit for health, weight management and even certain types of performance enhancement. However, it only works when it’s followed on a daily basis. To be effective, low-carb needs to be a lifestyle, not a diet. Those who don’t find success with a reduced-carbohydrate nutrition plan may follow it for a few days, a few weeks or even a few months but oftentimes fall back into unhealthy eating habits. The physiological benefits of low-carb nutrition occur after 2-4 weeks of consistency, as many of the doctors and researchers explained and just one high-carb meal can derail progress.
2. Food addiction is a real issue. The “just this once” mentality is the best way to keep the addiction alive. We heard a number of people tell their story of how they had lost, regained, lost and regained significant amounts of weight. The story was the same, after reaching a healthy weight by following a low-carb plan, a day came along where they made the choice to indulge in their high-carb trigger food. It could have been a birthday party where there was cake and ice cream. It could have been a fast food meal after an unusually high-stress day. It could be for any number of reasons, but we consistently heard of a single point in time each person made a choice to turn away from their low-carb nutrition and lifestyle plan that had served them so well. That single point in time became a long period of time, during which they gained back most, all or even more weight than they originally lost. The only way a sober alcoholic loses his or her sobriety is by taking that first sip of alcohol. It’s no different with trigger foods and food addictions. The short-term satisfaction of a spoonful of ice cream, a bite of pizza or a piece of cake is not worth the pain, frustration and discouragement of gaining back the weight once lost.
3. Regular exercise isn’t just for building muscle or managing weight. It should be a daily habit. There was some discussion about how little exercise people can do and derive benefit from. We were disappointed to hear recommendations for as little as 15 minutes 1-2 times per week of exercise. Some form of exercise or activity must be part of people’s lives on a daily basis. Our bodies are made to move, and those who try to do as little as possible, while still being out of shape and overweight, are not likely to gain much benefit. Of course, nutrition plays the most important role in helping individuals manage their weight, but exercise is more than a weight loss tool.
4. You can be healthier while still being overweight, but it doesn’t mean you’re healthy. For many people, losing weight and restoring their health can be a challenging process. Progress along the way should be celebrated, such as reducing fasting glucose and triglyceride levels, increasing HDL cholesterol levels, dropping a pant size etc. That being said, excess body fat is still not healthy, even when one is healthier than he or she was in the past. Fat tissue is an active endocrine organ. The more you have of it, the more likely it is to cause health problems. While following a low-carb lifestyle may significantly improve blood lipids and provide better control of blood glucose and insulin, excess bodyfat contributes to other health concerns such as cancer and dementia. Celebrate progress, but don’t let progress lead to complacency.
5. It isn’t a vacation that throws you off your nutrition plan, it’s the choices you make while you’re on vacation. Though there were about 300 low-carbers on the cruise, it was a small segment of the ship’s population. We didn’t have food made specifically for our group, which meant we needed to make good decisions just like we would at home. Sugary, starchy foods were available everywhere, including various kinds of breads, pastas, pastries, breakfast items, desserts and fancy mixed drinks. There were also vegetables and fruit, a variety of meats, cheeses and other protein options. We ate omelets, fish, steak, chicken, pork, salads and other tasty low-carb foods. When it came to alcohol, we chose a glass or two of red wine or a shot of tequila with club soda. Taking a vacation can be one of the healthiest things you can do for your mind, so while you’re reducing stress and improving your mental health, don’t make choices that sacrifice your physical health.
 About the AuthorsTom Nikkola is the Director of Nutrition & Weight Management for Life Time Fitness and Life Time Weight Loss. Vanessa Romero, owner of Healthy Living How To, is a healthy living enthusiast with a background in Personal Training, Metabolic Testing and Weight Loss. Together their passion is to help others achieve optimal health through a wellness approach that encompasses living healthy in mind, body and spirit.Copyright © 2012 Vanessa Romero, Healthy Living How ToThis article is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations in this and other articles is at the choice and risk of the reader.
Not only is the One Minute Muffin recipe the most popular recipe on Healthy Living How To it is also the most searched term that brings people to this site. As I mentioned, when I first introduced this healthy gluten-free and low-carb bread substitute, I did not create the original recipe, rather, I put my spin on it. Instead of a muffin made exclusively with flaxseed meal, I came up with various adaptations by adding coconut flour and almond flour. Two of my favorite one minute muffins variations are the pumpkin muffin with pumpkin butter and chocolate snack cake with raspberry sauce. Today I introduce you to another minute muffin recipe with cinnamon and raisins, that smells and tastes as good as it looks! Recently, my dear friend and author of Low-Carbing Among Friends, Jennifer Eloff, tempted my tastebuds with her low-carb recipe for Jiffy Cinnamon Raisin Bread. It's been many many years since I have had this combo, but back in the day, I loved a cinnamon raisin English muffin slathered in butter. To be honest, I never entertained the idea of using raisins in any low-carb baking because of their high sugar content, but if the queen of low-carb cookbooks uses them, then I will happily reconsider. Putting sugar content aside, momentarily I might add, raisins do have some redeeming nutritional qualities. In fact, author Jonny Bowden, Ph.D., C.N.S., lists them as one of The 150 Healthiest Foods on Earth. He states, "raisins have a smattering of nutrients like calcium, magnesium and phosphorus, a decent amount of potassium and packs a nice antioxidant punch." It's important to note two things when it comes to raisins, one, grapes are believed to have a very high pesticide residue, therefore buying organic raisins is important and two, as already mentioned, raisins are high in sugar, making portion control important. I've built in the portion control in this recipe for you. Twelve measly little raisins are about 5g of sugar, but don't despair, you can really spread the raisin love, by plumping them up before using them in this Cinnamon Raisin Two Minute Muffin recipe. It may not seem like much, but by soaking the raisins in water and then splitting them in half, you will get a little bit of sunshine in every bite.  Cinnamon Raisin Two Minute MuffinRecipe by Healthy Living How ToPrintable RecipePrep Time: 5 minutes* Cook Time: 2 minutes Serves: 1 * not including time to soak raisinsIngredients
Directions1. Soak raisins in hot water for 45 minutes to an hour to plump. 2. In a small mixing bowl, sift together, coconut flour, almond flour, flaxseed meal, cinnamon, baking powder, salt and if using, stevia packet. 3. Drain raisins, reserving water, and run a knife through each one cutting in half. Throw raisins in bowl with flours. 4. Whisk together egg and raisin water and then add to flour mixture. Mix well. 5. Swirl coconut oil around 4 1/2" ramekin to coat and then add to batter and mix one more time. 6. Spoon batter into oiled ramekin and microwave on high for two minutes. 7. Remove from microwave with dish towel and invert on cooling rack. 8. Let cool, slice in half, toast, and slather with ghee. Enjoy!  About the Author
Vanessa Romero, owner of Healthy Living How To, is a healthy living enthusiast with a background in Personal Training, Metabolic Testing and Weight Loss. Her passion is to help others achieve optimal health through a wellness approach that encompasses living healthy in mind, body and spirit.
Copyright © 2012 Vanessa Romero, Healthy Living How To
This article is not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations in this and other articles is at the choice and risk of the reader.
Nothing is more sobering than taking a peek into the current state of our children's health. Whether you have children of your own or know and love someone else's, the startling statistics have an impact on us all. - 31% of children in the United States are overweight or obese
- 5.2 million have been diagnosed with ADHD
- 5 million have a learning disability
- 3.4 million have reported food allergies
- 9.4 million have reported skin allergies
- 7.0 million currently have asthma
- 1 in 110 have Autism Spectrum Disorder
- 10 million have been on a prescription medicine for at least 3 months
- 1.2 billion annual ambulatory care visits
With these kind of statistics, it's quite likely you know or love a child who is affected by one or more of these health issues. While conventional medicine would like us to believe that our children's health is left to chance, there is a growing movement of adults who have embraced the healing power of real food as the key to not only their own health but the health of their children.  The Paleo Parents The Paleo Parents, Stacy Toth and Matthew McCarry, are leaders in this real food movement. Combined they lost 200 pounds in less than fifteen months, transforming their own health as well as the health of their children. The Paleo Parents have paved the way for families to reclaim their health and the health of their children. First, by starting the Paleo Parents website, a resource where they share their practical approach to preparing foods that aren't genetically modified, processed or commercially produced and second with the much anticipated release of their book Eat Like a Dinosaur, Recipe & Guidebook for Gluten-Free Kids. While the book is beautiful in every way, with glossy pictures, lots of color and scrumptious recipes, Eat Like a Dinosaur (ELaD) is so much more than a cookbook, it is the personal story of how this family embraced food instead of medicine to get healthy. ELaD is about Cole, a chubby baby turned overweight preschooler with self-control issues. Close to being expelled from school for his behavior. By removing processed foods from his diet, his behavior dramatically changed, incidents of bed wetting stopped, his asthma disappeared and his skin rashes cleared up. It was Cole's dramatic health improvements that inspired the Paleo Parents to write this book. Cole has his own special chapter in the book with a beautifully illustrated story about how he "Eats Like a Dinosaur". ELaD is about Finian, a high-spirited and energetic child with extreme highs and lows. At the age of two, he was showing early signs of attention deficit disorder. Like his brother, he was at the top end of the weight chart, with skin sensitivities and pet allergies. With the elimination of grains, refined sugars, legumes and dairy, not only did these things resolve themselves, no medication was necessary. Amazingly, Finian's ability to listen to directions, remain on task and be attentive has improved while his energetic personality remains unchanged. ELaD is about Wesley, the baby of the family who was spared the health consequences that affected his older brothers. Not unlike his brothers, he was exclusively breastfed, however because of Stacy's commitment to a diet rich in real foods, free of dairy and gluten, Wesley never experienced the all too common gassy baby belly, fussiness and colic, diaper rash and weekly fevers. Instead he is a good sleeper, a good eater, an overall easy-going, happy and healthy baby. ELaD is about how ordinary families everywhere can revolutionize their health, by eliminating poor quality food with no nutritional value to eating whole nutrient dense foods every meal of the day. With the guidance of the Paleo Parents your kids will be in the kitchen with you helping you stir the pot, picking out fresh produce at the farmer's market and even eating broccoli and loving it. Eat Like a Dinosaur, Recipe & Guidebook for Gluten-Free Kidsis available TOMORROW (3/20/2012) through Amazon and Barnes & Noble. BOOK HIGHLIGHTS - 288 pages, including a chapter titled "How to Get Kids to Love Broccoli"
- An illustrated story told by Cole, teaching young kids how to embrace food changes
- Over 100 recipes and projects which are grain-, dairy-, legume- and refined sugar-free
- All recipes have full color, bright, fun layout with corresponding photo
- Allergy-friendly book has top 8 allergens on each page and easy index in the back
- Written & photographed by the Paleo Parents themselves
- All recipes are Paleo, but it's not a Paleo specific book
Today is your day! The long awaited recipe for Carrot Cake is here. HEALTHY CARROT CAKE Gluten-Free. Dairy-Free. Sugar-Free. Low-Carb.
Carrot Cake is by far my most favorite dessert. I share this affinity with my friend Nate, who has tested and given his nod of approval for this version of Healthy Carrot Cake. In addition to testing Nate's taste buds, I sent a test batch to work with my husband, where a team of Registered Dietitians gave this two thumbs up. In fact I was told two of the RDs were paying each other off for the last cupcake. My handsome husband, who in the past had claimed to dislike carrot cake, said this is by far the best dessert he's had, healthy or otherwise and my 15 yr. old, Brodrick, has asked me on several occasions to make these cupcakes. I must give credit where credit is due, as the original recipe is not mine, but belongs to The Chicken Lady from the Low Carb Friends forum. I made a few minor changes, using stevia instead of Splenda, coconut milk instead of sour cream, chose coconut oil instead of vegetable oil and topped with my Almond Cream Cheese Frosting. I also cut the recipe in half and made cupcakes for better portion control and cuteness. Several other Healthy Carrot Cake aficianados have adapted this recipe to suit their needs as well, like subbing unsweetened applesauce for the oil or pecan meal instead of almond flour, etc. You can check out the original recipe and comment thread at Low Carb Friends.  Carrot Cake CupcakesOriginal Recipe by The Chicken LadyAdapted by Healthy Living How ToPrintable RecipePrep Time: 15 minutes Bake Time: 22-25 minutes Makes: 1 Dozen Cupcakes Ingredients
Directions1. In medium mixing bowl, sift together dry ingredients. 2. In small mixing bowl, with electric mixer on medium beat together vanilla, eggs and coconut milk for 30 seconds. 3. Add wet to dry and while beating together drizzle in coconut oil. Beat for about 1 minute. 4. With large spoon fold in chopped pecan and carrots. 5. Line muffin tin with cupcake liners and spray with non-stick spray. 6. Fill each cup evenly, about 2/3 of the way full. 7. Bake at 350°F for 22-25 minutes. 8. Completely cool on wire rack before frosting. 9. Store in refrigerator, serve at room temperature. Recipe NotesThis recipe uses almond flour. If you don't want to go to the lengths I do to make your own, go ahead and buy it. Be sure to visit My Favorites page and support Healthy Living How To if you are going to be doing any online shopping. I use my VitaMix to finely chop whole carrots, you could also buy pre-shredded carrots and then run a knife through them or use a food processor. I measure the pecans whole and then chop.
My friends Stacy and Matt, aka Paleo Parents, are hosting a Valentine's Day Recipe Round-Up. Click on the link below and we can all drool together over the beautiful healthy recipes. In the meantime.....The Paleo Parents, Stacy and Matt, are phenomenal role models of healthy living. Together they lost a combined 180 lbs in ten months following a paleo diet and have completely changed their life. In addition they are raising three adorable boys with this healthy approach to life. Please take some time to explore their beautiful site and while you are at it like their Facebook page as well! a Share the healthy love this Valentines' Day by making these healthy Not Sugar Cookies for your friends and family. While you can certainly make substitutions, like butter for the coconut oil or coconut sugar for the erythritol, the original recipe is dairy-free and sugar-free, including the frosting. They are also low-carb and could be considered primal or even paleo. All three of the boys, my handsome husband and our two teenage sons, give these their stamp of approval.  Not Sugar Cookieswith Almond Cream Cheese FrostingRecipe by Healthy Living How ToPrintable RecipePrep Time: 90 minutes (includes chill time) Cook Time: 12 minutes Makes: 28 Cookies Per Frosted Cookie: 90 cals, 8g fat, 3g carb, 2g fib, 3g pro IngredientsDirections1. In a medium bowl, sift together all dry ingredients. Set aside. 2. In a small bowl, scramble eggs, vanilla extract and coconut oil. 3. Add wet to dry and mix well with a spoon. With your hands form dough into a large ball and chill for 30-45 minutes covered. 4. Roll out dough between two pieces of parchment paper and cut into desired shapes. With a spatula, transfer cutouts onto a parchment lined baking sheet. 5. Bake at 350º F for 12 minutes or until lightly brown. Completely cool, then pipe with almond cream cheese frosting. 6. Store cookies in freezer or refrigerator. Recipe NotesWe invested in a Vitamix this past summer and ever since, I've been making my own almond flour. You can certainly use store bought almond flour in this recipe. The presentation could be improved with a blanched almond flour, if that's important to you. If you haven't used guar gum in your baking, it is recommended by those in the know when baking without gluten. I keep some on hand and throw it in recipes when I remember. Not everyone is on the same page when it comes to baking with erythritol, and because I haven't put up my own post yet regarding it's health safety, I am sending you to Mark Sisson's post regarding this sugar alcohol. Personally, I like to keep the carbs low, which is why I use this alternative sweetener. There are a few different brands of this sweetener on the market and I recently switched to a verified non-GMO source. It's slightly below freezing here in Minnesota, and I kept these cookies in my garage overnight. They soften up just right in about ten minutes at room temperature. Finally this recipe was inspired by it's unhealthy counterpart, The Best Rolled Sugar Cookie as well this healthy Chocolate Chip Cookie.
One more Christmas cookie recipe to "healthify" from my friend Jennie. The first recipe, Italian Chocolate Spice Cookies, were a successful healthy makeover. Next challenge, Vanilla Biscotti Cookies. When most of us think of biscotti, we think of a hard, slightly sweet, crunchy, long cookie designed for dunking. What I learned from my Italian friend, is her family's version of biscotti is not this same Americanized treat. While this cookie is firm enough to dip in coffee, it is crumbly, not crunchy, a little more delicate. Oh, and they are also small like cookies. Biscotti means twice baked cookie. The original recipe did not indicate these needed to be baked twice, but simply said to bake until brown, which is what I did. After reviewing other biscotti recipes, I noticed the difference. Most recipes call for the dough to be baked in logs first, then sliced and baked again. This recipe is different, you form the dough into logs, cut them into cookie size pieces and then you bake them, only once. When baking with nut flours you have to be careful about baking too long as they go from lightly brown to burnt very quickly. In fact the first dozen I baked for 10 minutes and decided that was a little too long. The second batch I reduced the time to 8 minutes and they turned out perfect! I substituted the white flour with an equal amount of almond flour and coconut flour. In most recipes, when using coconut flour, you need to increase the liquid. However, for this recipe I wanted a more "dry" cookie, so when dunked in coffee it absorbs, therefore I used no extra liquid.
Finally, I replaced the sugar with a combination of stevia & xylitol and subbed out the milk with almond milk. For the glaze, I whizzed in the Vitamix, granulated xylitol, erythritol & stevia to a fine powder. When working with alternative sweeteners, combining not only provides a synergistic effect, but it also gives it a "real sugar" taste.
 Hard to believe these are gluten-free, sugar-free & low-carb! Vanilla Biscotti CookiesOriginal Recipe from Jennie
Healthified by Healthy Living How To
Printable RecipePrep Time: 15 minutes Cook Time: 8 minutes Makes: 2 1/2 dozen IngredientsBiscotti Cookies
Directions1. Sift together all of the dry ingredients. 2. With a pastry cutter, cut in shortening until dough is crumb-like. 3. In small bowl, mix together wet ingredients. 4. Add wet ingredients to dough and mix until well incorporated. 5. Split dough into two equal parts and then roll into a log 4 inches in length, 2 1/2 inches wide and about 1 inch tall. 6. Slice each log into 15 equal slices, each 1/4 inch. 7. Refrigerate for 30 minutes. 8. Place cookie slices on parchment lined cookie sheet. 9. Bake at 425º F for 8 minutes. 10. Remove cookies from oven, completely cool on rack before glazing. Powdered "Sugar" GlazeDirections1. In Vitamix or high-powered blender, add xylitol, erythritol & stevia and whiz until powdered. 2. Place powdered "sugar" in bowl and add milk 1 tsp. at a time. 3. Stir until thin consistency, drizzle with spoon or place in ziploc bag, make a small snip in corner and drizzle.
So there you have it, another recipe makeover.
From unhealthy to healthy indulgence.
As always, gluten-free, sugar-free & low-carb!
For a round-up of healthy Christmas Cookie indulgences,
check out this post by All Day I Dream About Food,
look carefully you might notice a familiar recipe.
Reader and friend Jennie sent me her family's top secret Italian Chocolate Spice Cookie recipe to "healthify". I haven't tasted the original version, so I have nothing to compare this to. However, if they taste anything like this healthy version they are wonderful. These little gems are cake-like in texture with a hint of orange and lemon as well as cloves, cinnamon and cocoa. Before I started baking, I did a little poking around on the internet reading various versions of this Italian delight. Some versions of this cookie are iced completely, while others the icing is drizzled. I chose the latter for no other reason than it photographed better. The original recipe called for shortening, while others called for butter, or a combination of the two. Another variation among the recipes was the different spice combinations and amounts used. I settled on the ingredients I was going to use, rolled up my sleeves, got out my measuring cups and began.
 Italian Chocolate Spice Cookies
"Healthy Makeover"
Gluten-Free, Sugar-Free, Low-Carb, Dairy-Free
Unhealthy: The base of the original recipe called for flour. Regular old white flour, yeah, the unhealthy stuff.
Healthy: I used a combination of homemade unblanched almond flour and coconut flour. I also added some guar gum, which is a useful ingredient in gluten-free baking.
Unhealthy: The original recipe called for both granulated white sugar and powdered sugar, yes the kind that makes your blood sugar skyrocket.
Healthy: I used a combination of stevia, xylitol and erythritol.
The remaining ingredients the original recipe called for were all a-okay. However, it's important to note, this recipe calls for baking powder, not all baking powder is gluten-free. I prefer using the Rumford brand as it is aluminum-free, gluten-free and made from non-GMO corn.
 Italian Chocolate Spice Cookies with Citrus GlazeOriginal Recipe from JennieHealthified by Healthy Living How ToPrintable RecipePrep Time: 15 minutes Cook Time: 11 minutes Makes: 1 1/2 dozen + 1 cookie for taste testing IngredientsSpice Cookies
Directions1. Sift together all of the dry ingredients. 2. With a pastry cutter, cut in shortening until dough is crumb-like. 3. In small bowl, mix together wet ingredients. 4. Add wet ingredients to dough and mix until well incorporated. 5. Refrigerate dough for one hour. 6. Roll dough into one ounce balls. 7. Place balls about 2 inches apart on parchment lined cookie sheet. 8. Bake at 375º F for 8 minutes. 9. Remove cookies from oven, and lightly press each one down with the bottom of a glass. 10. Return cookies to the oven for 3 minutes. 11. Completely cool on rack before glazing. Citrus GlazeDirections1. In Vitamix or high-powered blender, add xylitol, erythritol & stevia and whiz until powdered. 2. In a bowl, combine powdered "sugar" & citrus oils and add milk 1 tsp. at a time. 3. Stir until thin consistency, drizzle with spoon or place in ziploc bag, make a small snip in corner and drizzle.
 As someone who has been low-carbing for nearly ten years, and gluten-free for about three, the ingredients used in this recipe are ones I have on hand all the time. Nut flours have replaced white flour in my pantry and alternative natural healthy sweeteners have replaced refined processed white sugar. So while I know this recipe calls for what some would coin "specialty" ingredients, they are staple ingredients in my pantry. If you plan to make eating healthy a lifestyle, I suggest you throw out the unhealthy stuff in your pantry. What you need to do next is find sources for healthy ingredients. I live 20 minutes from a large major city and I too have problems finding healthy ingredients locally. Whole Foods and our local food co-op carry some stuff and what I can't find locally, I either make myself, like the almond flour, or I buy online. I make it a point to always list the brands of products I use as they can sometimes make a difference in the final result of a recipe. Subsituting another brand may work out beautifully or it may not. I also link to Netrition, as they are my resource for online products. I have been shopping with them online for nearly as long as I have been low-carbing and I have always had phenomenal service and never, not once, have had a problem.
Happy Day After Thanksgiving! I am thankful for YOU my friends. Without you, who else would I talk to each day? Healthy Living How To has become something I am passionate about and thoroughly enjoy. What a blessing it is to be able to use my God given gifts and talents to serve, help and guide others. I hope every one of you enjoyed your day and reflected on the things in your life that you are thankful for. Being thankful is number three on my list of 10 Things You Can Do Today to live healthy in mind, body and spirit. I am off to spend the afternoon with my husband and one of my sons. We have all exercised and eaten leftovers. Which means there is only one things left to do, go shopping! Off to brave the crowds at the Mall of America! Be back later with a Thanksgiving recipe roundup!
Back in the early part of the summer I was contacted by Jennifer Eloff about an exciting offer. Jennifer has been creating recipes and writing best selling cookbooks for 20 years. She has 5 published, soon to be six, books that cater to those who live a low carb lifestyle. The most recent book, Low Carbing Among Friends, is a collaborative book of low-carb, sugar-free and gluten-free recipes that were created not only by Jennifer, but by other well-known low-carbers.  Imagine my surprise when Jennifer asked me if I would like to contribute a recipe to this book. I was flattered! I was (and still am) in the infantile stages of my own website and she wanted me to contribute a recipe. Now, it's only one recipe, so nothing like some of the other authors, but it will be my first recipe in print form. So I am excited! The book is on pre-order right now, with a release date of 11/11/11. First and foremost this is a low-carb cookbook. All recipes are less than 10 grams of carbohydrate per serving and most are less than 5 grams of carbohydrate per serving. Second, if you are a low-carber who is sensitive or intolerant to gluten, or follow a Paleo or Primal diet, this book is a must have, as all of the recipes are gluten-free! For a taste of some of the recipes included in this book you can visit some of the other contributing author's sites. I think it's important to note, I was not paid for my recipe, nor do I gain anything financially from the sale of this book. I am promoting it here because I believe in living the low-carb life.
You can entertain your carb-loving friends & family and stick to your healthy nutrition habits. No one will know the difference. We had company over for the Labor Day Holiday and I put together an easy appetizer tray of my favorites: Kerrygold Red Leceister Cheese (grassfed), Thousand Hills Uncured Nitrite/Nitrate Free Summer Sausage (grassfed), Organic Strawberries and Almond Thins.
 Another LindaSue recipe, the only modification was I left out the sweetener. Almond ThinsMakes 3 Dozen Printable RecipeIngredients:3/4 c. Almond Flour1 Egg White 1/8 tsp. Garlic Powder 1/8 tsp. Onion Powder 3/8 tsp. Celtic Sea Salt Directions:Mix all ingredients well in a small bowl. In between two pieces of parchment paper (lightly spray with non-stick spray) roll out dough until about 1/8 inch thick. Score with a pizza cutter into squares. Bake at 325º for 12-15 minutes, or until golden brown. Tip:When measuring almond flour, I use a spoon and fill the measuring cup. DO NOT PACK, but level with a knife. Trust me, you will never need to buy a box of Wheat Thins again! For variation, sprinkle some chopped almonds on top before baking! Voila, Nutty Almond Thins! By the way, the little almonds you see are the remnants from the last time I made Almond Flour.
UPDATE 9/15/2011 ~ As promised in my comments below, I wanted to upload a picture of what the crackers look like before baking. This is a double recipe, rolled out thin, and placed directly on the rack in my oven on parchment paper.
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