Recipes

A very successful advertising campaign in England some years ago advocated going to work on an egg. It proved very effective, and lifted sales quite dramatically. Now our Dr. Atkins must be considered the modern poultry farmers' friend. Eggs, eggs and more eggs. But it is easy to get sick of the sight of eggs unless we learn to really take advantage of this very versatile energy storehouse.

What do you serve a low carber who doesn't really want to be one? Well, you start with his favorite foods – at least the favorites that are low carb. And that brings us to tonight's dinner, Pineapple Barbecued Salmon Fillets with an Asian Slaw. I tried this recipe on Rod the other night, and he loved it. He even asked me to make it again last night, which is the supreme compliment from a man who is driven by his stomach. You can serve Pineapple Barbecued Salmon Fillets to non-low carbers without fear.

I chose lamb for this week's entree because so many people are unfamiliar with it. I think lamb is wonderful and find it very satisfying. I prefer it prepared very simply, seasoned with very few ingredients. When I serve plain lamb, I like to add a little seasoning sparkle to the vegetables, so tonight's dinner will feature Italian Seasoned Green Beans and a Colorful Garden Salad.

Pasta in all its various types constitutes a large part of our fast living, fast food culture. Busy mums and dads can very quickly throw together a selection of meat and/or veggies in a stir-fry or casserole to produce a quick tasty filling meal.

Greetings! I'm back with a couple more crockpot/slowcook recipes, and am going to run them through the 'low carb converter' for you.

Low carb recipes conversion from high carb.

Hi, all. Let me introduce myself briefly. I'm an avid cook. I enjoy food in all its richness, and I collect cookbooks of all kinds, especially regional and "antique" or traditional cookbooks. I'm Canadian, I'm curious (my favourite word is "why?"), and I've been a low carber for almost 3 years.

I'd first like to tell you a bit about myself. My name is Tony Blakemore. I am 56 years of age and live in Blackburn, a suburb of Melbourne, Victoria, Australia with my wife, Margaret. I'm the Aussie Low-Carb Gourmet.

CarbSmart brings you some of the best low carb cooks on the Internet. They will share the secrets of low carb cooking and their favorite recipes with you. You'll never be bored again. Low carb cooking never tasted so good!