I wouldn’t classify myself as a “foodie”, and I wouldn’t even say that I love to cook. But, I do like to eat tasty food, and it’s even more fun to eat something good when you can share it with others who will be able to share the experience. I often find myself wishing that I could tell other people about some of the things I make when they turn out especially well. Therefore, this blog was born to tell the world about food that is good.
A bunch of recipes, an observer may note, will be tailored to minimize bloodsugar levels and insulin response. The author of this blog recently had a rather high fasting blood sugar test and is looking down the barrel of a diabetes shotgun and is trying to point it away before it’s too late. If anyone is similarly minded, they they will appreciate these kinds of recipes. If there are folks who, by some unholy alliance with the prince of darkness, have no need to worry about sugar or carbohydrates, then by all means, make whatever substitutions or modifications you like.
UPDATE 3/24/2015: The author of this blog has recently been diagnosed with celiac disease (I can’t eat wheat, rye, or barley ever again). I’ve been advised by several health professionals to cut out all grain and dairy in my diet. The grain isn’t such a huge deal (aside from soy sauce) if you’re used to a low-carb diet. However, the dairy part is a major bummer. If you’re used to a low-carb diet, cheese and cream are a big part of what makes life worth living.
The point of all this information is that some of my recipes from this point on may not be strictly low-carb. I will try to indicate at the top of every new post what eating styles a recipe can reasonably be classified under. I expect everyone who comes to check out a recipe to already know what is acceptable for them to eat. If you need to modify an ingredient, then do it. If a recipe isn’t suitable for you, don’t make it. In other words, don’t complain to me that my recipe isn’t right for you. I don’t get paid for this, and ain’t nobody got time for that.