ArcaMax

Enjoy this previously published Zola classic...

To Carb or Low Carb That’s the Question

I heard it first from my father. He was sitting at the kitchen table one morning grousing to my mother about his breakfast. My mother had laid out the breakfast my dad’s doctor had recommended. My dad was complaining about what he was eating and why.

Sitting in front of my father was a bowl of Cornflakes. He didn’t want to eat them. He wanted his bacon and eggs back. My father was accustomed to two poached eggs and three slices of bacon. Toast and coffee. Cornflakes weren’t cutting it.

Doctors all over the US had told their patients the same thing. Cut the fat. That meant no more bacon or eggs. This was in the 1970’s when the recommendations coming out of the medical community totally took a new turn and professed that fat made you fat and fat clogged your arteries, so if you were smart, you’d cut the fat. So my dad did as he was ordered.

He also groused about how one decade they tell you to eat whole wheat bread. Then the next one they decide the new fortified white bread is best and eventually they went back the other way and now they are recommending whole wheat again. He wished they’d just make up their minds.

What my father was eating in the 50’s, 60’s and 70’s would be considered a low carb diet...

Read the full column at PlanZDiet.com

Lime Chicken

Related Recipes at PlanZDiet.com:
Zippy Szechuan Chicken and Veggies
Roasted Lemon Chicken

This is a Z2 (ZReduction) recipe. Okay, so I know this sounds odd but it really tastes very good! Simple to make. It will make even a rookie cook a star.

Servings: Serves 4

Ingredients:

4 boneless, skinless chicken breast pieces
Grated sea salt and pepper
Olive oil spray
1 cup of organic chicken broth (find one with no sugar)
1 tsp of Truvia
3 Tbl of lime juice
2 tsp of Dijon mustard (no sugar)
2 Tbl of water
1 tsp of corn starch

Instructions:

Preheat oven to 375 degrees.

Spray an oven proof skillet with olive oil spray. Spray the chicken and grate on the salt and pepper. Place the chicken top-side down in the heated skilled and saute for four minutes on medium high. You are just getting the top side browned. Turn the pieces over and then transfer them to the oven to roast for 20 to 30 minutes more or until they have no more pink showing in the middle (if you don’t have an oven proof pan – like cast iron – you’ll need to transfer the chicken to a pan that is safe for the oven – like a Pyrex one).

While the chicken is roasting, you can make your sauce.

In a small sauce pan add the broth, Truvia, lime juice and mustard. Heat to a slow bubble. In a small dish, combine the corn starch with the water. Stir so the cornstarch dissolves. Add that to the sauce pan and keep it bubbling. Stir with a whisk until the sauce just begins to thicken up; sort of like a glaze. You’re not using very much corn starch so this is not going to thicken like a gravy. You are just making a zesty/sweet sauce. This will only take a few minutes.

Remove the chicken from the oven and pour two tablespoons of sauce per person over the chicken. People who are not on the ZReduction phase of Plan Z can have more sauce.

Serve with your veggie portion and an optional side salad.

Enjoy!
Cheers,
Zola