The official website of Drs. Michael and Mary Dan Eades, low carb pioneers and authors of Protein Power.
Readers of this blog will know that I love cookbooks and that my overflowing collection of them has long hence exceeded the linear feet of shelves I have in my kitchen, which, while not inconsiderable, were finite. No matter — there’s always floor space! And thus, this Christmas brought a new one that I already…
One of Mike’s very favorite Christmas treats is a mincemeat pie. I like them, too, but having completely given up gluten, wheat, and most other grains about 18 months ago, I figured it was a holiday pleasure I would no longer get to enjoy. Not only from just the gluten avoidance standpoint, but the stone…
Simple Nut Crust Serves 8 (or an 8-inch pie or cheesecake crust) Ingredients 1 cup pecan pieces 1 cup walnut pieces 2 tablespoons unsalted butter, melted 1/4 cup granular Swerve or xylitol pinch fine salt (or to taste) Directions 1. Preheat the oven to 325F. 2. Put all the ingredients into a blender or food…
Ok. So the holiday countdown begins tomorrow with Halloween and it won’t let up until New Year’s Day! What’s a person committed to a low carb or Paleo lifestyle to do? Safely negotiating the dangerous waters of the holiday party and feasting season can be tricky, but as we told our patients for decades, it…
We love to eat in Italy and love the flavors from the savory Parma ham of the north to the creamy mozzarella di bufala of the south; we adore every ‘red, white, and green’ inch of it! So how excited was I to receive a review copy of Sarah Fragosa’s new entry into the ever…
Summer picnics of burgers, dogs, pulled pork, barbecued chicken or tri-tip just don’t seem complete without a little slaw and potato salad. The slaw’s no problem, but for a dedicated low-carber, the potato salad is a no-go. Here’s a tasty version based on our low-carb buddy, cauliflower, that will fill that spot on the divided…
Having just returned from a short trip to Puerto Vallarta, Mexico my taste buds were still fondly remembering the experience of the culinary delights we enjoyed at Casa Velas there: Huevos a al Mexicana, fresh pico de gallo and tomatillo salsa, huachenanga con mojo de ajo, and hibiscus cosmos. They were even kind enough to…
With a garden full of mint, a new bottle of Jameson, and the Kentucky Derby scheduled to run, what’s a resourceful Southern gal to do but whip up a batch of mint juleps? A traditional julep, of course, is made with sugar, but otherwise there isn’t much too low-carb hostile in them, so I set…
The Spanish tradition of tapas has taken the world by storm, which for low carbers is a good thing! So many of the little bites are in and of themselves friendly to a low carb devotee out for a nibble and a glass of tinto! Take this one, for instance, that appeared in Chef Jose…
Today’s paper brought an article with another low-carb-ready recipe. Again, from Sara Moulton’s Healthy Plate column. This time, it’s a crunchy spring mix of raw asparagus, mushrooms, parsley, pistachios, and parmesan! With an effective carb content of just 3 grams per serving, it’s both healthful and delicious!
The Arrow is A Critical Look at Nutritional Science and Whatever Else Strikes My Fancy. Sent each week… exclusively on beehiiv.