Simple Sayings for Livin’ Low Carb

///Simple Sayings for Livin’ Low Carb

Over the last 17 years since my family started Low Carbing, I have come up with many sayings to help us all keep Livin’ Low Carb and Lovin’ It! ~ You see, sometimes we overcomplicate things and hopefully the one-liners below will simplify what we have found Livin’ Low Carb is really all about!

George Stella Says:

– You Gotta EAT to LOSE weight!!!And it all begins with breakfast!

– Shop the outside isles of your grocery store where all the fresh, healthy foods are! The same foods that our ancestors grew, raised, and ATE and we didn’t have an obesity problem!

– Select the right, high-fiber colorful veggies and lean proteins, fill your fridge and play Iron Chef !

– When you’re Cookin’ with Color you’re Eatin’ Healthy!

– Get into your kitchen and COOK! (get your kids in there too!)

– Find YOUR Style! If you want to lose weight, if you’re really ready to lose weight, you CAN! Regardless of what you call the way you eat, you can lose weight if you eat fresh healthy food.

– Like what you’re eating or you’re dooming yourself to failure.

– Don’t do without ~Reinvent! Replace your high-carb, sugar-laden and processed favorites with Good-carb fresh food alternatives.

– Eat well-rounded meals.

– Surround yourself with a strong support system.

– Down with Counting! Identify the right foods without obsessing over each and every carb or calorie.

– Keep menus simple while staying creative and exciting!

– Cook Ahead; Cook Once ~ Eat Twice! And freeze for grab-and-go anytime meals!

– Eat until you’re satisfied!

– Get Motivated and Inspired to lose weight! –These are the 2 all-important ingredients for successfully changing the way we look at food and eat! Once that Light-Bulb goes off in your head and you know you can do it ~YOU WILL!!!

Keep On Low-Carbin’!
George Stella

For tons more low carb recipes, ideas, and support please visit:
www.StellaStyle.com
www.facebook.com/LowCarbingAmongFriends

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Pumpkin Meringue Pie

Pumpkin Meringue Pie

With Merge Two Famous Pies for One Perfect Result Recipe by George Stella / StellaStyle.com

Pumpkin pie is a standard for us around the holidays and we’ve made it all sorts of ways. This is the first time that we’ve made it with a truly crunchy crust that doesn’t compromise. This is also the first time that we’ve topped it with fluffy, marshmallow-y meringue. It just doesn’t get any more perfect than this!

Prep Time: 30 Min | Bake Time: 1+ Hour Chill Time: 4 Hours | Serves: 12

Ingredients

  • Nonstick cooking spray
    CRUST
  • 2 cups blanched almond flour
  • 1/4 cup sugar substitute
  • 2 tablespoons unsalted butter, softened
  • 1 large egg
    FILLING
  • 1 (15-ounce) can pure pumpkin
  • 1+1/4 cups heavy cream
  • 4 large eggs, beaten
  • 3/4 cup sugar substitute
  • 1 tablespoon pumpkin pie spice
    MERINGUE
  • 4 large egg whites, room temperature
  • 1/4 cup sugar substitute
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar

Instructions

  1. Place oven rack in the center position and preheat to 350°F. Spray a 10-inch deep-dish pie pan with nonstick cooking spray.
  2. Place all Crust ingredients in a food processor and pulse until a dough is formed.
  3. Place dough into the prepared pie pan. Cover with plastic wrap and press down to spread the dough evenly across the bottom and up the sides of the pan. Discard plastic wrap.
  4. Bake Crust for 10–12 minutes, or until lightly browned. Let cool as you make the Filling.
  5. Turn the oven up to 425°F.
  6. In a large mixing bowl, whisk together all Filling ingredients, until fully combined. Pour into the baked Crust.
  7. Bake for 15 minutes at 425°F. Reduce heat to 350°F and bake an additional 25 minutes.
  8. Meanwhile, make the Meringue. Add the egg whites to an electric mixer. Beat on high until frothy. Add all remaining Meringue ingredients and continue beating on high until stiff peaks form. Spread the Meringue over the baked pie, mounding it up high.
  9. Bake a final 15 minutes, or until Meringue is lightly browned. Cool on the counter for 1 hour. Chill for at least 3 hours before slicing to serve.
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By | 2016-11-10T13:58:48+00:00 October 3rd, 2016|Culinary Corner|2 Comments

About the Author:

George Stella

George Stella, a professional chef for more than 30 years, is the official spokesman for the Junior League’s Kids in the Kitchen program, which aims to help kids lead healthier lives by encouraging family cooking time. He has appeared on numerous television shows, including two seasons of his own show, Low Carb and Lovin’ It on the Food Network. His family continues to work together today and has written five healthy eating cookbooks. For more information, please visit StellaStyle.com.

2 Comments

  1. KdonnRN October 4, 2016 at 5:29 am - Reply

    Is it really 4 cups of sweetener?

    • admin October 4, 2016 at 2:25 pm - Reply

      The recipe calls for 3/4 cups.

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