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Authors: Dana Carpender
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tolerate freezing; they disintegrate into mush. This means you may not want to order them in the dead of winter. But they keep for months in the fridge, so if you decide you like them, go ahead and stock up.
Whey Protein Powder
A few of these recipes call for vanilla or chocolate whey protein powder. Iâve used several brands over the years, and never had one not work. The Designer Protein brand is perhaps most widely available; GNC stores carry it. Recently Iâve been using Vitacost.com âs house brand, because the price is right, and itâs fine. Need I remind you to read labels or online nutrition info to be sure thereâs no sugar?
Protein powder is sold in canisters that hold a pound or more. As long as you store them tightly closed and in a dry place, they should keep for a long, long time.
Bouillon Concentrate
I use bouillon concentrate as a seasoning. My preferred form is Better Than Bouillon Base. It actually contains some of the protein source listed on the label and is gluten-free; I think the flavor is superior to granules or cubes. I keep their beef and chicken pastes on hand.
Vege-Sal
One of my favorite seasonings, Vege-Sal is a blend of salt and powdered vegetables. Itâs subtle, but I think it improves many savory dishes, and youâll see that I often have specified âsalt or Vege-Sal.â
Vege-Sal is made by Modern Products, and has recently had their popular âSpikeâ name added to the title, so itâs Spike Vege-Sal. If your health food store doesnât have it, they can order it for you, or you can order it online. Or just use salt.
If youâre going to try Vege-Sal, be aware that along with coming in a shaker, you can buy it in 10- or 20-ounce (280 or 560 g) boxes. If you decide you like it, this is considerably cheaper than buying a shaker every time you need Vege-Sal!
Sugar-Free Coffee Flavoring Syrup
A few recipes in this book call for sugar-free coffee flavoring syrup. Iâve tried sugar-free varieties from DaVinci Gourmet, Torani, and Monin, and like them all. Check grocery stores and coffee shops, but like everything else, if you canât find them locally, you can order them online.
Sriracha
This hot sauce is taking over the world. A specialty ingredient a decade ago, it is now everywhere. The original Huy Fong brand, with the rooster on the label, contains a little sugar. I have discovered Dark Star brand, which does not. I get it at Bloomingfoods, my local health food co-op, or you can order it from Amazon.com.
CHAPTER 3
Snacks and Other Finger Foods
A round the middle of the twentieth century, Americans got sold, first on the idea of snacksâthat we needed to eat between mealsâand then on the notion that âsnack
â
properly meant something crunchy and salty in a cellophane bag. The idea of watching a movie or spending a night playing board games without munchies seems wrong, somehow.
There is one type of food that a low-carb diet doesnât include: Stuff that can be eaten endlessly, mindlessly, through a two-hour movie or an evening of binge watching. Unlike carb-heavy snacksâpotato chips, pretzels, popcorn, and the likeâlow-carb foods fill you up. Protein and fat trigger satiety. Overeat and you may well make yourself sick.
Let me plant this thought in your mind: As you grow used to eating this way, experiencing stable blood sugar and eating filling meals of protein and fat, your need for and interest in snacks may well fade. You wonât have blood sugar crashes driving you to eat something, anything, to get it back up again. Take pleasure in the luxurious food you are allowed, and in the utter lack of hunger a low-carb diet brings. If youâre hungry, eat. If youâre hungry between meals, eat something from this chapter.
My favorite use for these finger foods is as an alternative to a traditional meal. Itâs family movie night? Skip the full meal routine. Instead, put out a few of these
Whey Protein Powder
A few of these recipes call for vanilla or chocolate whey protein powder. Iâve used several brands over the years, and never had one not work. The Designer Protein brand is perhaps most widely available; GNC stores carry it. Recently Iâve been using Vitacost.com âs house brand, because the price is right, and itâs fine. Need I remind you to read labels or online nutrition info to be sure thereâs no sugar?
Protein powder is sold in canisters that hold a pound or more. As long as you store them tightly closed and in a dry place, they should keep for a long, long time.
Bouillon Concentrate
I use bouillon concentrate as a seasoning. My preferred form is Better Than Bouillon Base. It actually contains some of the protein source listed on the label and is gluten-free; I think the flavor is superior to granules or cubes. I keep their beef and chicken pastes on hand.
Vege-Sal
One of my favorite seasonings, Vege-Sal is a blend of salt and powdered vegetables. Itâs subtle, but I think it improves many savory dishes, and youâll see that I often have specified âsalt or Vege-Sal.â
Vege-Sal is made by Modern Products, and has recently had their popular âSpikeâ name added to the title, so itâs Spike Vege-Sal. If your health food store doesnât have it, they can order it for you, or you can order it online. Or just use salt.
If youâre going to try Vege-Sal, be aware that along with coming in a shaker, you can buy it in 10- or 20-ounce (280 or 560 g) boxes. If you decide you like it, this is considerably cheaper than buying a shaker every time you need Vege-Sal!
Sugar-Free Coffee Flavoring Syrup
A few recipes in this book call for sugar-free coffee flavoring syrup. Iâve tried sugar-free varieties from DaVinci Gourmet, Torani, and Monin, and like them all. Check grocery stores and coffee shops, but like everything else, if you canât find them locally, you can order them online.
Sriracha
This hot sauce is taking over the world. A specialty ingredient a decade ago, it is now everywhere. The original Huy Fong brand, with the rooster on the label, contains a little sugar. I have discovered Dark Star brand, which does not. I get it at Bloomingfoods, my local health food co-op, or you can order it from Amazon.com.
CHAPTER 3
Snacks and Other Finger Foods
A round the middle of the twentieth century, Americans got sold, first on the idea of snacksâthat we needed to eat between mealsâand then on the notion that âsnack
â
properly meant something crunchy and salty in a cellophane bag. The idea of watching a movie or spending a night playing board games without munchies seems wrong, somehow.
There is one type of food that a low-carb diet doesnât include: Stuff that can be eaten endlessly, mindlessly, through a two-hour movie or an evening of binge watching. Unlike carb-heavy snacksâpotato chips, pretzels, popcorn, and the likeâlow-carb foods fill you up. Protein and fat trigger satiety. Overeat and you may well make yourself sick.
Let me plant this thought in your mind: As you grow used to eating this way, experiencing stable blood sugar and eating filling meals of protein and fat, your need for and interest in snacks may well fade. You wonât have blood sugar crashes driving you to eat something, anything, to get it back up again. Take pleasure in the luxurious food you are allowed, and in the utter lack of hunger a low-carb diet brings. If youâre hungry, eat. If youâre hungry between meals, eat something from this chapter.
My favorite use for these finger foods is as an alternative to a traditional meal. Itâs family movie night? Skip the full meal routine. Instead, put out a few of these
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