200 Low-Carb, High-Fat Recipes Easy Recipes to Jumpstart Your Low-Carb Weight Loss

by Carpender, Dana

• ISBN13: 9781592336388
• ISBN10: 1592336388
• Format: Paperback
• Copyright: 2014-10-24
• Publisher: Fair Winds Press

Summary

Drop the Pounds Permanently with the Hottest New Diet Craze!

You've hit it before - the dreaded weight-loss plateau that you just can't break through. No matter what, the pounds won't go even with calorie counting and traditional low-carb diets. Turns out there is a secret weapon to losing weight - fat (and lots of it). After decades of taking butter, bacon, eggs, and avocados off the table, it turns out that fats are far better for beating the battle of the bulge than "healthy whole grains" and high protein diets. Backed up by science, the LCHF diet is quickly becoming the hottest way to shed pounds and jumpstart a stalled metabolism.

Low-carb proponent and bestselling author Dana Carpender will guide you through the LCHF lifestyle and shed light on important questions such as:

Is LCHF safe?

Why does the traditional low-carb, high-protein diet not work for you?

Which Are Good Fats? (Not all fats are created equal!)

In 200 Low-Carb, High-Fat Recipes you get tips for creating low-carb/high-fat meals, and find out why three meals a day may not be needed! With 200 recipes, including soups, breakfasts, appetizers, sides and sauces, you'll never be cooked for delicious ideas!

Author Biography

Dana Carpender (Bloomington, Indiana) is a pioneer of the low-carb movement and best-selling author of over 14 cookbooks, including The New 500 Low-Carb Recipes,1001 Low-Carb Recipes, 500 Paleo Recipes, 15-Minute Low-Carb Recipes, The Low-Carb Diabetes Solution Cookbook, 200 Low-Carb, High-Fat Recipes, The Low-Carb Diabetes Solution, The Insulin Resistance Solution, 500 Ketogenic Recipes, and many more. To date, her books have sold over a million copies worldwide. She writes about low-carb cooking and nutrition on her Facebook page, Dana Carpender's Hold the Toast Press. 

Table of Contents

Table of Contents

Introduction
Ingredients
Chapter 1: Nibbly Foods: For Parties or Just for Fun
Chapter 2: Sauces
Chapter 3: Baked Goods, “Cereals,” and Other Grain-Like Things
Chapter 4: Eggs
Chapter 5: Side Salads and Dressings
Chapter 6: Vegetables and Other Hot Side Dishes
Chapter 7: Main-Dish Salads
Chapter 8: Beef
Chapter 9: Poultry
Chapter 10: Pork and Lamb
Chapter 11: Seafood
Chapter 12: Soups
Chapter 13: Sippables
Chapter 14: Sweets
Chapter 15: The Bonus Chapter!