Kyle Cox, publisher of LowCarb Energy magazine, realizes that low-carbing has had a bad reputation, particularly because of its reliance on meat, cheese and eggs. "People think it sounds unhealthy and boring," says Cox. "But living the low-carb way does work if done properly -- I'm proof of that."
He also emphasizes that this way of eating doesn't have to be dull, either, especially if you can get a little creative in the kitchen. "We have always mixed it up a bit when we cook, and it's even easier now with all the new foods out there. Our goal is to show everyone what we have learned -- that you really can live this way, it's healthy, and you can have all kinds of great food," Cox says. "Especially with all the recipes and down-to-earth information in our magazine, low-carbing will seem like anything but a 'diet.'"
And to prove how great the food really can be, here's one of his favorite recipes, taken from the book Eat Yourself Thin Like I Did! Quick and Easy Low Carb Cookbook, by Nancy Moshier. (In fact, he liked the author's work so much, Cox hired her to be LowCarb Energy's Food Editor.) Pizza roll meatloaf
Mix ground beef, onions, 2 teaspoons garlic, 1 teaspoon basil, 1 teaspoon oregano, fennel seed, salt and crushed red pepper if using, 1/2 cup water and pork rinds. Mix well for 1 minute.Shape into a 10" x 14" rectangle on waxed paper or aluminum foil. Set aside.Mix tomato paste, remaining garlic, basil, oregano and remaining 2 tablespoons water. Spread evenly over meat. Sprinkle parmesan evenly over sauce, lay mozzarella slices over Parmesan cheese. Top with pepperoni slices, then mushrooms.Carefully roll meat from 10" side into a roll resembling a cake roll, using waxed paper or foil to help roll. Seal seam by pinching together well, and seal ends by pinching together so cheese will not leak out.Bake 1 hour at 350 degrees. Let stand loosely covered with aluminum foil for 10 minutes before slicing into 8 equal slices.*Makes 8 servings at only 2.5 grams of carbs per serving.(Recipe ï¿½ Copyright 1999-2004, Nancy's Cookbooks, All Rights Reserved. Used with permission. Visit Nancy's site at www.low-carb-cookbooks.com.)