Tag Archives: low carb

Low Carb Celery Root Hash Browns

Celery Root Hash BrownsSo the story behind hash browns or hashed brown potatoes goes something like this:  A potato that has been shredded or riced (usually from leftover baked potatoes) and fried in a pan with some kind of oil or butter.  About the only difference I can make out between hash browns and home fried potatoes is the shape of the cut and what you can do with them.  Since I do not eat potatoes in any form but I do like to have breakfast for dinner once is awhile these celery root hash browns are just the ticket.  Yes, you can doctor up hash browns and serve eggs atop but they are usually served kind of plain Jane and so are these.   Super easy  to fix in a pinch when you don’t know what else to do for a last minute meal.  If you want to play doctor here is the recipe for Loaded Celery Root Home Fries and here is another other recipe using celery root Dilled Celery Root which also makes an easy side dish and is a great accompaniment to Stuffed Shrimp.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Celery Root Hash Browns
Print
Ingredients
  1. 1 Large Celery Root (About 1-1½ Lbs Cleaned)
  2. ¼ C Butter
  3. Salt & Pepper To Taste
Instructions
  1. Shred celery root in processor.
  2. Heat butter to fragrance, add celery root, fry until dark golden brown, turn and fry on other side.
  3. Salt and Pepper to taste.
  4. 4 Servings
  5. 144 Calories, 1.6g Protein, 11.5g Fat, 9.0g Carbs, 2.0g Fiber, 7.0g Net Carbs
Notes
  1. The celery root will not stick together very well as it has very little starch but it will cook down quite a bit as it does have moisture in the form of water. No, it should not spit at you.
Low Carb Scams http://low-carb-scams.com/

Low Carb Chicken a’la Marsala

Low Carb Chicken a'la MarsalaLow Carb Chicken a’la Marsala is another one of those cold winter night comfort foods.  It is very easy to make assuming you have dry Marsala wine on hand and if you don’t…you should.  Do not use sweet Marsala or you’ll be sorry.  This is traditionally made with either veal (fantastic) or boneless skinless chicken breasts which of course is great but I actually like to make mine with thigh meat because I think they taste better and are much juicier than a white meat breast.  Just my opinion. Normally the chicken breasts are cut in half and then in half again and pounded into medallions so if you are using breasts then do this.  If using thighs pound them as flatly as you can and cut each one in half (there is a kind of natural center) to use as your medallions.  If using Pancetta or bacon reserve the fat to use for sauteing.

A little truth telling here.  I de-boned my own chicken thighs so of course I left the skin on and…I also used duck fat as my fat of choice.  I believe duck fat is the more heavenly cousin of chicken fat.  Don’t know if you can tell from the picture but I used Pancetta because I pretty much have it in the freezer at all times and of course it produces it’s own fat too.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Chicken a'la Marsala
Print
Ingredients
  1. 6 Boneless Skinless Chicken Thighs Or 3 Large Breasts
  2. 4 Oz Cooked And Chopped Pancetta, Prosciutto, Or Bacon
  3. 1 Lb Sliced Mushrooms
  4. ½ Medium Slivered Onion
  5. 2 T Olive Oil (Or Reserved Fat From Bacon)
  6. 1 t Crushed Garlic (Optional)
  7. 1 C Dry Marsala Wine (Dry Not Sweet)
  8. ¼ C Heavy Cream (Optional)
  9. ½ C Water
  10. 2 t Chicken Base
  11. ½ t Mustard Powder
  12. 1 t Dried Oregano
  13. 2 T Butter
  14. ¼ C Chopped Parsley (Optional)
  15. Pepper
Instructions
  1. Making sure meat is at room temperature, pound chicken as thinly as you can without tearing it.
  2. Cut each thigh in half or quarter each breast. (12 medallions-3 per serving)
  3. Saute pancetta or bacon.
  4. Add onions to 2 T fat and cook until beginning to caramelize. Set aside.
  5. Saute mushrooms in 2 T olive oil, fat, or some combination of the two. Set aside.
  6. Heat 2 T fat and quickly sauté chicken medallions. Set aside & keep warm.
  7. Add wine to pan and scrape any cruddy buttons from the bottom.
  8. Add garlic, water, chicken base, mustard, oregano, reserved onions & mushrooms and reduce.
  9. If using heavy cream add that too.
  10. If not using cream, swirl in butter 1 T at a time and sauce will thicken.
  11. Top medallions with sauce & grind on pepper.
  12. Garnish with parsley if using.
  13. 4 Servings
  14. 500 Calories, 32.9g Protein, 7.8g Carbs, 1.0g Fiber, 6.8g Net Carbs
Notes
  1. I have included all fat and heavy cream in the nutritionals. If you only use one or the other the calorie count will be less but seriously, who cares?
Low Carb Scams http://low-carb-scams.com/

Low Carb Magic Bars

Low Carb Magic BarsThis is my rendition of the famous Eagle Brand recipe for Magic Bars.

I personally never count calories because if you are really & truly eating LCHF calories do not matter.  You get and keep that “full feeling” from the fat you are eating.  Now I will admit these are not for the faint of heart if you are paying attention to calories and if you do then these are not for you but man oh man these are good, good, good and if nothing else you can use Step 1 to make Sweetened Condensed Milk.

I am betting from the number of servings (30) and the size of the pan that one Eagle Brand portion is about the size of a postage stamp.  Good luck on that one.  Apples to Apples about two servings of the original to one of mine with ten times the carb count.  Yikes!

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Magic Bars
Print
Ingredients
  1. Step 1-Topping
  2. 1 C Heavy Cream
  3. 12 Drops EZ-Sweetz Liquid Sucralose or Equivalent Sweetener
  4. ⅛ t Xanthan Gum
  5. ⅛ t Guar Gum
  6. ¼ t Vanilla Extract
  7. 2 T Cold Butter
  8. Step 2-Crust
  9. ¾ C Almond Flour
  10. ¼ C Ground Pecans
  11. 6 Drops EZ-Sweetz Liquid Sucralose or Equivalent Sweetener
  12. ¼ C Melted Butter
  13. Step 3-Filling
  14. 1 C Heavy Cream
  15. 1 C Sugar Free Chocolate Chips
  16. 4 Drops EZ-Sweetz Liquid Sucralose or Equivalent Sweetener
  17. ⅓ C Chopped Walnuts
  18. ⅓ C Chopped Pecans
  19. ⅓ C Sliced Almonds
  20. ¾ C Unsweetened Coconut Flakes
Instructions
  1. Step 1-Topping
  2. Whisk and begin heating heavy cream, sweetener and both gums and cook very slowly, whisking occasionally until reduced and thickened. This should take about 12-13 minutes or so.
  3. Remove from heat, add vanilla, and beat in butter 1 T at a time.
  4. This is now essentially a sweetened condensed milk. Taste it and you will see.
  5. Step 2-Crust
  6. Add sweetener to melted butter, combine with ground nuts and press into a 6”x6” pan. Bake in 350 Degree oven 10-12 minutes or until it just begins to hint at brown.
  7. Step 3-Filling
  8. Heat heavy cream to just under boiling.
  9. Add chocolate chips & sweetener.
  10. Stir until all chips are melted.
  11. Add three nuts & coconut and mix thoroughly.
  12. Spread over crust.
  13. Spread “sweetened condensed milk” on top.
  14. Bake at 350 degrees about 20-25 minutes or until topping just begins to hint at brown in spots.
  15. Cool completely and refrigerate for at least several hours and over night is best.
  16. Cut into 12 bars.
  17. Servings: 12
  18. 361 Calories, 1g Protein, 6.6g Carbs, 2.6g Fiber, 4g Net Carbs
Comparison
  1. Mine: 12 Servings 361 Calories, 1g Protein, 6.6g Carbs, 2.6g Fiber, 4g Net Carbs
  2. Eagle Brand: 30 Servings 190 Calories, 3g Protein, 21g Carb, 1g Fiber, 20g Net Carbs
  3. Each serving of the original Eagle Brand Magic bar is about the size of a postage stamp so let's get real here. Most people would eat 3-4 servings for a total of 60g-80g net carbs...and that's just for dessert.
Low Carb Scams http://low-carb-scams.com/

Low Carb Food Lagniappes

Dreamfields or Nightmares

Dreamfields Pasta

This company’s pasta products are perhaps the most successfully falsely advertised low carb foods on the market today.  They have permeated literally everywhere.  I say falsely advertised because the actual FDA required nutritional label is correct.  The label indicates 36g net carbs per 56g serving.  The problem is the advertised “protected carbs”. To be continued…On July 22, 2013 a class action lawsuit was filed against the makers and sellers of Dreamfields Pasta for false advertising.  Please see Mirakay et al. v. Dakota Growers Pasta Co., Inc. et al., Case No. 13-cv-04429, D. NJ.  Only the first 48 pages need be perused and you will get the gist of things.

HUGE NEWS!   Dreamfields Low-Carb Pasta Maker Reaches $8M Class Action Settlement

Update: 07/16/14 To file your claim go to www.dreamfieldssettlement.com

 Law360, New York (April 15, 2014, 12:39 PM ET) — Post Holdings Inc. unit Dakota Growers Pasta Co. has agreed to spend $7.9 million and change the labeling on Dreamfields Pasta to settle class claims of falsely hawking the brand as containing fewer digestible carbohydrates than traditional pasta, according to settlement papers filed Monday.  For Complete Text Please See PDF  Dreamfields Pasta Lawsuit 

Consumers will be reimbursed for Dreamfields purchases dating back to February 2004 under the terms of the deal, with overall claims capped at $5 million. Dakota will not oppose a $2.9 million fee award for the plaintiffs attorneys that will be paid..and here is the link to the Preliminary Settlement and Brief.  It’s a doozie.  All you people who were poisoned for years?…you can get back 29.85.  This was probably not your finest health investment. http://pdfserver.amlaw.com/nlj/pasta-deal.pdf

New Dreamfields LabelOld Dreamfields Label

 A huge problem as I see it. Can you see the difference in the labels? Not much and I seriously doubt most others will either. Click on the pictures and have a good look for yourself. The label on the left is the new one (13.25 oz.) and the label on the right is the old one (16 oz.) and apparently they are still allowed to call the pasta “Healthy Carb Living” which is absolutely disgusting. Dreamfields is allowed to use the same colorful packaging, it is still familiar to past customers, and “Healthy Carb Living” is attractive to any new prospective customer. How many millions of diabetics who eat this s*#t will continue? How many newly diagnosed diabetics (5,200 daily) will be drawn to this product? How many diabetics will never hear about the all but settled class action lawsuit? My guess…not many which means a whole lot of people (old and new) will continue poisoning themselves with this product. Dreamfields packaging is called “Product Recognition” (or branding) and boy oh boy is it so very important to every company.  Think McDonald’s yellow arches, Apple’s apple, Nike’s swoosh or Twitter’s bird. We all know and recognize these logos and it is my opinion the lawsuit missed this completely. On purpose? I don’t know and one can only hope not.

McDonald's LogoApple LogoTwitter Bird LogoPepsi LogoStarbucks LogoCoka Cola LogoNike Swoosh LogoBP Logo

 

 

    Dreamfield Low Carb Fiction“Protected Carbs”?  Dr. Andreas Eenfeldt aka The DietDoctor pretty well sums things up:  http://www.dietdoctor.com/the-dreamfields-pasta-fraud  Does anyone out there know what a “Protected Carb” is?  I will tell you…it’s crap.  “Protected Carbs” is something Dreamfields made up…a fanciful pie in the sky if pigs could fly hoax, or as the good Doctor might put it “another fairy tale”. Dreamfields has been poisoning diabetics one portion (or more likely two) at a time for nearly 10 years. Dreamsfields Linguine Nutritional LabelTake a good look at the FDA required nutritional facts label.  Just the facts ma’am.  Nowhere in the actual required label does it show or say anything about “protected carbs”.  That stuff is off to the side and as we all should know a food company may say any fanciful or lying through their teeth thing they want to anywhere on a package outside of the nutrition label and Dreamfields has certainly taken full advantage of this. Pipe DreamIf you are eating these products you are smokin’ a pipe dream and delusion is the name of your game.  It is my best guess you are eating about double (112g) the measly two ounce (56g) portion stated on the label as a serving and taking in somewhere north of 70g net carbs.  For Pete’s sake if you want to eat pasta, by all means eat it but why not buy a less expensive pasta?  It is pretty much all the same.  I have made scratch pasta many, many times and there are 3 basic ingredients:  Semolina Flour, Egg, and a Pinch of Salt. Barilla LabelMake up your own mind which you would like to eat because pasta is pasta is pasta whether it is falsely advertised Dreamfields with a couple of FrankenFood ingredients added or Barilla, Ronzoni, De Cecco, American Beauty, or Creamette. This is a paper regarding Dreamfields Pastas published with the ncbi (National Center for Biotechnology Information which is part of the U.S. National Library of Medicine) in conjunction with the nih (National Institutes of Health and Human Services), and an agency of the U.S. Department of Health.  Frank Q. Nuttall, MD, PHD,1,2 Mary C. Gannon, PHD,1,2,3 and Heidi Hoover, RD, M http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3024385/ Shelley Schlender interview with Nuttall/ Gannon on Dreamfields http://www.meandmydiabetes.com/2012/10/13/nuttall-gannon-dreamfield-pasta-low-carb-maybe-not-interview-includes-transcript/ If ever you have the time, and I mean a long time, read the information listed here http://patft.uspto.gov/netacgi/nph-Parser?Sect1=PTO2&Sect2=HITOFF&p=1&u=%2Fnetahtml%2FPTO%2Fsearch-bool.html&r=1&f=G&l=50&co1=AND&d=PTXT&s1=8128977.PN.&s2=20120306.PD.&OS=PN/8128977+AND+ISD/3/6/2012&RS=PN/8128977+AND+ISD/3/6/2012  This patent took them from the filing date of October 18, 2004 until March 6, 2012 and it means nothing.  Anyone who has the money and enough time can get a US patent and that is all it is-a patent.  It does not mean it is low carb or has anything called “protected carbs”.  A patent protects you from another company making essentially the same product and why would anyone infringe on this patent (See Breaking News at bottom of Julian Bakery Page regarding real patent infringement) when mankind has been making pasta since the late 1200’s and some say even before this. As you scroll through the above it is so much attorney science psycho babble and it looks as though they may not be listing all of the ingredients they are using.  If you get to it, it appears they may be using some of those Frankenfoods I will talk about. You can also Google Patent # 38898908 to read even further. If you don’t (or can’t) read all of the report at least read the garbled crapola in The Summary Of The Invention.  This will give you a good idea of what is in these products.  They talk of a “Food Film Network” and I ask you what is a “Food Film Network”?  Google that and see what you come up with-I can’t find anything but Dreamfields garbola.

Dreamfields Food StylingDreamfields President Mike Crowley speaks gobbledygook with Jimmy Moore http://livinlavidalowcarb.com/blog/dreamfields-president-mike-crowley-we-stand-behind-the-nutritional-claims-of-our-product/10785  There are three 15 minute pod casts.  This guy is so, so full of it.  A fraudster if ever I heard one.  Maybe we should think of this fella as Peter Madoff, “Bernie’s” brother.  This picture of Dreamfields pasta is a stylized plastic model and about as real as “protected carbs”.

Rachael RayTo this day Dreamfields has not done or published any studies using diabetics. You can listen (ad nauseum) to Mike Crowley, celebrity chefs, diabetic dieticians, and others anywhere on the internet touting the benefits of Dreamfields but you should ask yourself this question:  Are these people being paid somehow?  Rachael Ray is one endorser and she is paid for everyMoney Where Your Mouth Is product she touts and there are many…Dunkin Donuts anyone? This is a list of the top 10 Celebrity Chefs earnings for 2011-notice where Rachael Ray fits in and you can bet she (or any of the others) gets paid for everything that comes out of their mouths regarding any product.  Its MONEY, MONEY and more MONEY and yes, MONEY truly does have a voice of it’s own.

  1. Gordon Ramsay, $38 million
  2. Rachael Ray, $25 million
  3. Wolfgang Puck, $20 million
  4. Paula Deen, $17 million
  5. Mario Batali, $13 million
  6. Alain Ducasse, $12 million
  7. Todd English, $11 million
  8. Nobu Matsuhisa, $10 million
  9. Bobby Flay, $9 million
  10. Guy Fieri, $8 million

At one time I was going to have these products lab tested and then realized; they are not falsely labeled, only falsely advertised.  I have done what many others before me have done-I have tested them on myself.

I want to emphasize that I DO NOT inject insulin and I DO NOT take any diabetic drugs which in my opinion makes me a perfect guinea pig to test any supposed low carb product.

chart_11

June 2, 2013 Purchased From Albertsons

After eating 56g (recommended serving size) notice how very slowly my blood glucose levels came down-6 hours.  I don’t know about you and the carbs may be “protected” but me, I don’t feel so protected.  The way to stay protected?…don’t eat Dreamfields pastas. Think Dreamfields doesn’t target diabetics?-Well think again.  This is an ad directed at me on Google: Yummy Pasta for Diabetics‎ www.dreamfieldsfoods.com/Coupon Dreamfields Taste Will Win You Over Low Glycemic Pasta, Only 5g Carbs  This link is no longer active.

And oh yeah, September 16th, 2013 it was announced that Post Holdings (your basic Post Toasties) is buying Dakota Growers for 370 million dollars, not exactly peanuts.  http://www.reuters.com/article/2013/09/16/glencore-dakota-growers-idUSWLA007NV20130916  I wonder if the new Post cereals will be made from Dreamfields “special protected carbs” process now. Why didn’t the FTC go after this company years ago? It seemed to me it was inevitable, that at some point, a lawsuit would be filed. Dr. Andreas Eenfeldt, Jimmy Moore, and Laura Dolson  are all cited in the lawsuit and I have contacted the law firm with my own information.

Ronald Reagan famously said, “Trust but Verify”.  At the signing of the INF Treaty, his counterpart Mikhail Gorbachev responded:  “you repeat that at every meeting,” to which Reagan answered:  “I like it”…I like it too.

Hiding In Plain SightDust In The Wind

 

*To receive notices of Comments made to this post scroll to bottom and hit Subscribe.*