Today Jimmy and Mindy welcome nutritionist Franziska Spritzler and Low-Carb Mom Wendy McCullough to this week's installment of Low-Carb Conversations With Jimmy Moore and Friends! Pull up a chair, grab a cuppa coffee join us on the Virtual Porch as we talk about why "Something is rotten in the state of Denmark" and much more!
LINKS MENTIONED IN EPISODE 28- Support our sponsor: Skogg Kettlebell System- Wendy McCullough's "The Low Carb Mom" blog- Wendy on Facebook- Franziska Spritzler's "Low Carb Dietitian" blog- Franziska on Twitter- Franziska on Facebook- "Denmark's "fat tax" targets butter, burgers" - "Mandatory GMO Labeling Could Be On 2012 Ballot In California"- "It's Our Right To Know" 2012 California Ballot Initiative
Recipes:
Low Carb Slow Cooked Italian Style Stuffed Peppers
by Wendy McCullough
4 bell peppers, halved, seeds and membranes removed
1 1/2 pounds ground beef
1 cup pork rinds
1/4 cup Parmesan cheese
1/2 cup no sugar added spaghetti sauce
1 clove garlic, minced
1 tsp. Italian seasoning
1/3 cup shredded mozzarella cheese
Place ground beef in bowl.  Crush pork rinds to form crumbs and place in bowl with meat.  Add Parmesan, spaghetti sauce, garlic, and Italian seasoning.  Mix til well combined.  Put meat mixture in bell pepper halves and place in crock pot.  Sprinkle cheese on top.  Cook for about 4 hours on high til peppers are tender and meat is cooked.     


Roasted Salmon
by Franziska Spritzler
2 large bunches fresh rosemary1 medium onion, thinly sliced4 salmon fillets with skin2 lemons, thinly sliced1/2 cup unsalted butter, divided into 4 piecesPreheat oven to 450°F. Arrange half the rosemary sprigs in a single layer in center of casseroledish. Arrange sliced onion atop rosemary. Place salmon, skin side down, atop onion. Sprinklewith sea salt and pepper. Place piece of butter atop each fillet. Cover with remaining rosemarysprigs. Arrange lemon slices over rosemary.Roast salmon until just cooked through, about 20 minutes. Transfer salmon to plates. Serve withroasted onions and lemon slices.