Category: Low-Carb

TOP PICK OF THE WEEK: Cheese Folios, Wraps Made From Cheese & Lactose Free!

Posted on by thenibble

Once every five or ten years we see a product innovation that we would be delighted to consume regularly. Some never make it commercially. We still lament the pizza cone, made from pizza crust shaped like an ice cream cone. You could stuff with your favorite pizza ingredients—mozzarella, pepperoni, sauce, etc.—and eat your cone on…
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TIP OF THE DAY: Bunless Burgers

Posted on by thenibble

Most store-bought burger rolls are pretty blah: a form of white bread used to hold the burger. Earlier, we suggested 25+ alternatives to the burger bun, from baguette to brioche to pretzel roll. Even when the roll is special, it begs the question: Does the bread serve any purpose other than enabling utensil-free eating? We…
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PASSOVER: Delicious Nut Flours You Can Eat

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Gluten-free almond flour. Photo courtesy Bob’s Red Mill.   Gluten free pioneer and whole grains leader, Bob’s Red Mill, offers delicious recipes for Passover using the company’s gluten-free Natural Almond Meal and Natural Coconut Flour. Nut flours have long been a gluten-free salvation as well as a Passover alternative, and these organic flours will also…
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RECIPE: Fish Ceviche (Consider Trout!)

Posted on by thenibble

Trout ceviche. Photo courtesy ILoveBlueSea.com   Ceviche, raw fish or shellfish cured by acidic citrus juice, has been popular in Latin America for many centuries. In the early 1500s, the Spanish conquistadors wrote of an Inca dish of raw fish marinated in chicha, a fermented maize beer that dates back some 2,000 years. The concept…
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TIP OF THE DAY: Low Carb Pizza Alternative: Zucchini Pizza

Posted on by thenibble

Zucchini “canoes” substitute for pizza crusts. Photo courtesy Lucero Olive Oil.   It’s not the toppings that are the problem with eating pizza frequently. The crust is where the ne’er-do-well carbs reside. The late, lamented Goldberg’s Pizza in Manhattan offered a diet pizza by heaping the toppings into an aluminum pie plate instead of onto…
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