I’m a fan of a better barbeque sauce. Too many are sickly sweet, or use ketchup as a base. This one does neither. It’s relatively low-carb, AND it’s got a hearty bone broth as a base.
(You do remember how good bone broth is for you, don’t you?)
I'll be honest. I want your email address. I promise not to do anything weird with it! I'll even send you a copy of my e-book
Saturated Fat *IS* Healthy!
challenging politically correct nutrition
I’m a fan of a better barbeque sauce. Too many are sickly sweet, or use ketchup as a base. This one does neither. It’s relatively low-carb, AND it’s got a hearty bone broth as a base.
(You do remember how good bone broth is for you, don’t you?)
We all have favorite cookbooks — those go-to sources ripe with beautiful recipes and loads of good information. These are mine. These are the five cookbooks that I would wholeheartedly give to anyone who asked me for recommendations, the five cookbooks that I turn to weekly to inspire me to culinary greatness. They are my rut-breakers. My guiding lights.
I’m sure you’ll love them, too.
Nothing spells delicious, comfort food to me quite like chili. My dad’s venison recipe could have won competitions if he’d bothered to enter. I’d come home from school on a wintry afternoon to the savory aroma of venison chili and couldn’t resist. Us kids didn’t even wait until dinner time. Our dad would ladle his perfect, authentic, bean-less chili into our bowls, sprinkle parmesan cheese over the top, and set us down to enjoy our after school “snack.”
Thanks to the low-carb craze and the rise in adult-onset diabetes, “glycemic index” is swiftly becoming a household phrase. The glycemic index of a food is the measurement of the effects of the carbohydrates in the food on blood glucose levels. But do you really know what it means?
Supposedly, foods that score high on the glycemic index should be avoided because they promote higher insulin levels. Increased insulin in the bloodstream, of course, makes your body stop burning fat as a fuel and store excess food-energy (calories) as fat. Common theory supposes that a low glycemic index makes a food good for you, and a high glycemic index makes a food unhealthy.