Show notes
LCHF Family 006: Meet Kai! Released: July 20, 2017 In this episode, you'll meet Kai, the final member of the family. She was the last to start low-carb, high-fat eating in our household and is still in early days. She'll share what her first month has been like, including things she's missed, things she hasn't missed, struggles, and successes. Kai resisted the change to LCHF for a long time. She has always been a picky eater. Even before we just out most fruits and all grains from her diet, she only had about 5 meals she would willingly eat. Adam asked her to try LCHF for a week as his Father's Day gift and she agreed. By the end of the week, Kai had noticed her mood had improved dramatically. Like many teens, she had been struggling with self-confidence and depression. While LCHF isn't a cure-all for those issues, switching to a real food diet that keeps insulin under control seems to be helpful to many, and Kai was one of those people. By the end of the week, she decided on her own to keep up with the LCHF diet. Because of her general pickiness, Anne is not as concerned about Kai's carb intake as with the rest of the family. She mainly focuses on helping Kai eat real foods and avoid industrial oils and grains. Also, to help Kai transition to this way of eating, it was essential to find some "copycat" recipes that would help her enjoy foods she loves in healthier, lower-carb doses. We laugh, we digress, we say "like" a lot, and we tell you about two of our favorite meals: tomato soup with grilled cheese and pizza. Yes, they're LCHF! For the tomato soup recipe, we use the Tomato Stew recipe from Eat Happy and run it through the blender. This results in a nice, thick tomato soup with a more nuanced flavor than a straight-forward, "tomato sauce with broth" recipe. It does take more prep work to make than a can of Cambells soup, but it's far more nutritious, and once the prep work is done, you can leave it to bubble away on the stove while you do other things. Make a double batch and freeze the leftovers for a second meal when you're pinched for time. To make a low-carb bread for the grilled cheese, we use 90-second almond bread. (Scroll to the recipe box at the bottom for the recipe we use.) Most people make this in a mug, but we found a 4" square, glass baking dish that we use, which makes a "proper" looking slice of bread once it's sliced horizontally. It can be tricky to slice bread that way, though, so that's probably best left to the grown-ups until kids have demonstrated proper knife skills. Diet Doctor's Low-Carb Pizza, complete with nifty ingredient calculator, is here. This is, hands down, our family favorite of all the low-carb pizza options we've tried. The crust isn't too "eggy," though it helps to have a good layer of pizza sauce on it. The best part, though, is you can make it as a thin crust and still pick it up to eat it. For people who aren't fans of thicker, pan-pizza style crusts, finding a thin crust you can hold is really difficult with the LCHF options. Many thanks to Lee Rosevere at Free Music Archive for the music we use in the podcast! Be sure to subscribe to the podcast through iTunes or your podcatcher of choice so new episodes arrive automatically. For more support, like and follow the community on Facebook, and check out our website! Assume any links in the show notes that go to business sites are affiliate links. Purchasing things you find at those links helps us pay for hosting fees and equipment for the podcast. You can see a list of our partners on the Support the Show page.
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