It’s pumpkin season! Someone was kind enough to give me one, so the option was either to eat it or turn it into a trumpkin. I went with the eating option and chopped my pumpkin into 40g pieces, that I tossed in olive oil and salt, before roasting in the oven for 25 minutes. It…
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After listening to a very insightful podcast from Peter Attia on omega-3 fatty acids I’m eating more fish. I also started eating potatoes again, after avoiding them altogether on my low carb diet. The trick seems to be very small servings and pre-bolusing insulin by thirty minutes. Pre-bolusing insulin is not as tedious as it…
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Low carb baking with coconut flour lets you eat delicious things without spiking your blood sugar. These muffins make for an excellent dessert and they freeze well. They’re a variant of my low carb blueberry muffins but with 60g of Lindt 85% chocolate chunks instead of the blueberries. Split the mixture in two and add…
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I’ve been studying the philosophy of ancient Greece lately, and have concluded that everything comes from the Greeks. Even salad. For my Greek salad, I have 100g of feta cheese, 10 small olives, lots of cucumber…
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