Paleo food truck owner Shelby Malaterre and registered dietitian Lindsey Jay join our hosts Jimmy Moore and Dietitian Cassie today in Episode 120 of "Low-Carb Conversations With Jimmy Moore & Friends!"
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A shift in thinking is happening right before our very eyes when it comes to what we think about nutrition and health. We hope in some small way that is happening because of the work we do here on this podcast and in the low-carb, Paleo, real food health community. We still have a long way to go which is why we are committed to being here for you on Friday's discussing the health news that people are talking about. If you're a regular listener, then you know there's usually more to the story than what is being shared in the mainstream media. We offer up an alternative take to help you stay focused and encouraged. CLICK HERE to donate your gift of any amount to help us provide new episodes for months and years to come. THANK YOU FOR YOUR SUPPORT!
WHY WON'T THIS WALMART ICE CREAM SANDWICH MELT IN THE SUN?http://youtu.be/SozZHZAWS64
In today's episode, our co-hosts Jimmy Moore and Dietitian Cassie welcome in a pair of awesome guest friends in an Indianapolis, Indiana-based Paleo food truck owner and operator named Shelby Malaterre from "Caveman Truck" (who submitted a recipe used in Jimmy's new book Keto Clarity) and a Missouri-based registered dietitian in Lindsey Jay. Listen in to hear Jimmy, Cassie, Shelby, and Lindsey give us their thoughts and opinions about some recent health headlines, including a disturbing look at why Walmart's ice cream sandwiches don't melt in the sun, how so many consumers are confusing the term "local" with "organic," how low-carb diets have supposedly gotten things all wrong, a bestselling diet book author does a 180-degree change of his position on consuming dietary fat, why people in Europe don't refrigerate their eggs and how American eggs would be illegal there, and new stem cell research the can "reverse" heart disease and the surprising diet of the man with atheroschlerosis in the story. Plus, we've got an awesome jicama taco recipe from Shelby and a cauliflower taco shell recipe from Lindsey at the end of the show. So pull up a chair, grab a cup of coffee and let's talk!
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LINKS MENTIONED IN EPISODE 120- We’re LISTENER-SUPPORTED: DONATE HERE!- Shelby Malaterre from "Caveman Truck"- Shelby on Twitter- Shelby on Facebook- Lindsey Jay, RD on LinkedIn- SECRET HEADLINE: Walmart's Ice Cream Sandwiches Don't Melt In The Sun- One in Five Consumers mistakenly thinks local means organic- Carb Controversy: Why Low Carb Diets Have Got it All Wrong- I was Wrong: We Should be feasting on FAT- Why Europeans Don’t Refrigerate Their Eggs- Can Heart Attack Damage Be Reversed?- Shelby's Jicama Tacos
Lindsey's Cauliflower Taco Shells3/4 head cauliflower2 large eggs1/4 cup chopped cilantro1 juiced lime (I also zest the lime for more flavor)Sea Salt (to taste)
1. Preheat over to 375 degrees2. Cut cauliflower into small uniform pieces, and pulse in a food processor in batches until you get a good consistency. This should make about 2 cups.3. Place cauliflower in a bowl and microwave for 2 minutes, then stir, and microwave again for another 2 minutes. Then place cauliflower on thin cloth to squeeze as much liquid out as possible.4. In a different bowl whisk eggs and add incauliflower, cilantro, lime, and salt. Mix5. Form mixture into tortillas6. Bake for 10 minutes, flip tortillas, then bake again for another 5 minutes. Set on cooling rack.7. Heat a skillet and place a baked tortilla in the pan and brown for 1-2 minutes, flip and repeat.