Carb Wars: Sugar Is The New Fat

September 17, 11:18 AMSt. Louis Low-Carb ExaminerAmy Dungan

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Photo courtesy of Carb Wars.

In Carb Wars, Sugar Is The New Fat, Judy Barnes Baker certainly gives us a glimpse of what true luxurious eating can be like with the low-carb lifestyle. While flipping through my copy I found so many recipes I wanted to try that I couldn't decide where to start. As a huge fan of Mexican food I was pleasantly surprised to discover a recipe for something as indulgent as tamales. Tamales? On a low-carb diet? You bet your granny panties! As a matter of fact, I made them for dinner recently and they were fabulous. I almost felt guilty enjoying this old favorite of mine, until I reminded myself that this version is good for me.

This book isn't all recipes either. Judy took the time to share some eye opening history about today's dietary recommendations, as well as information for getting started on a low-carb plan and explanations about specialty items commonly used in low-carb cooking.

There is a great assortment of tantalizing recipes in this book. Thanks to Judy, you won't have to wait until you buy a copy to try one! She has graciously given me permission to share with you one of my favorite recipes from Carb Wars. This chili recipe is perfect for a cold winter evening. (Soup Season has started!) What's even better is that it's simple and quick. I'm serious, I threw this together in a matter of minutes and it was so good that my husband raved about it all night.

 

Quick Chili with homemade low-carb tortilla chips

Quick Chili
Pg. 81 in Carb Wars

1 pound ground beef
1 cup water or broth
1 (15 oz) can enchilada sauce
1 (15 oz) can diced tomatoes with juice
Salt, pepper and chili powder to taste
1 cup Mexican-style hominy* or 1 cup of cooked tepary beans (optional)

Brown ground beef and drain off the fat. Put meat, water or broth, enchilada sauce, and tomatoes in a large saucepan. Simmer for 30 minutes. Add optional beans or hominy; cook for five minutes more. Correct seasoning with salt and pepper and chili powder to taste. Serve with shredded Cheddar cheese, chopped green onions or chives, and sour cream.

Serves 6
Per serving: Total Carb: 6.8g Fiber: 0.6g Net Carbs: 6.2 g
*Judy recommends Juanitas Mexican-Style Hominy.