| |
 Want to Lose the Fat?
Great Breakfast Ideas!
Snack Attack!
Personal Complicity
Here's What's New!
Ouch! Handling Pain
Jonny Bowden Weighs In
Industry Interview
The Art of Quitting
15 Tips for Kissable Lips
Yes, We Eat Vegetables!
Fall Fashion Trends
Rediscovering Hamburger!
Restaurant Snapshot
 SIGN UP TO SUBSCRIBE
ISSUE ARCHIVES
Lora Ruffner
PUBLISHER
EDITOR IN CHIEF
Neil Beaty
EXECUTIVE EDITOR
SR. STAFF PHOTOGRAPHER
Lori Markham
MANAGING EDITOR
Michael O'Dell
ACCOUNT MANAGER
Steven Beaty
SR. ACCOUNT MANAGER
Joan Hedman
Joy Pape, RN BSN CDE
Andrew DiMino
Keith Berkowitz, M.D.
Debbie Judd, RN
Mark Uhrmacher
Jonny Bowden, MA, CNS
Linda Genaw
Cerise Cauthron
Christine Witt-Trzcinski
Cybil Solon
Susanne Koch
Kris Carabetta
Linda Mann
Keith Berkowitz, M.D.
Center for Balanced Health
Richard Feinman, Ph. D.
Professor of Biochemistry
Michael R. Eades, M.D.
Eades Scientific
Mary Dan Eades, M.D.
Eades Scientific
Joy Pape, RN BSN CDE
Pres., Enjoy Life! LLC.
Dan Maiullo, Atty
Corporate Counsel
Mark Uhrmacher
V.P., Expert Foods
Jonny Bowden, MA, CNS
Fitness Expert
Fred Pescatore, M.D., MPH
Integrative Medicine
Pete Maletto
CSO, DynaPure Nutrition
Elaine Payne
Pres. Low Carb Connoisseur
Gil Wilshire, M.D., FACOG
CarbohydrateAwarenessCouncil
Arne Bey
CEO, Keto Foods, Inc.
 |  | |
"The man of genius inspires us
with a boundless confidence in our own powers."
— Ralph Waldo Emerson
Congratulations!
Neil and Lora and everyone at Low Carb Luxury would like to congratulate Gil and Regina Wilshire on the birth of their
baby, Hunter Withington Wilshire. Their little pride and joy was born August 18, 2004 at 3:56 AM, weighing in at 8 pounds,
and 21" in length. What an adorable baby!
For those of you who don't know, Gil is the President and Chief Scientific Officer of the Carbohydrate Awareness Council
who's lost over 100 pounds, and sits on the panel at Low Carb Luxury. Regina is Chief Operating Officer at CAC, and has lost
over 80 pounds (pre-baby!) :) We wish them both all the best!
And More Congratulations!
Our heartfelt congratulations also go out to Expert Foods' Mark Uhrmacher and his bride-to-be, Elizabeth Doughty on the occasion of
their wedding, Saturday, September 4th at the Estherwood Mansion in Dobbs Ferry, NY. We know the couple well and wish them a lifetime
of happiness and love.
Oh yes, and we've given Mark the month off from his writing duties here at Low Carb Luxury, so no "Insider" column this month. :)
Cover photo "September Blossoms" Copyright © 2004 Neil Beaty for Low Carb Luxury
Our product review team features a "Product Of The
Month" in each issue of our
magazine. These products are a group consensus of those we find to be the most
innovative, healthy, tasty, and/or helpful to the low-carber's daily dietary regime.
Low Carb Chef Dessert Mixes!
It's been awhile since we did any reviews for cookie mixes because we haven't seen any we've been impressed
with in some time. However, we've recently found several that we like very much.
One line that falls into
that category are the new mixes from The Low Carb Chef. They have three varieties for the low carber that
make very tasty, very "real" treats that make and bake with very little fuss.
First, there's the
Chewy Chocolate Chip Cookie Mix with a very "Toll-House" type consistency. You use your own fresh eggs and oil,
and a little vanilla extract. The result is 18 nice sized cookies that make a treat you'll love with
a cold glass of your favorite low carb milk.
Then there's the Chocolate Fudge Brownie Mix. Blend with the same fresh ingredients listed above; and we also added
walnuts! The result is 9 large fudgy brownies with a decadent chewy crumb. You can add pecans or hazelnuts also.
Or consider swirling Splenda sweetened cream cheese through the brownie mix in the pan for a unique look
and taste.
And last (but not least since these were our favorite!) are the Chewy Peanut Butter Cookies.
 Add 1/2 cup of peanut butter (we used Carb Options brand)
along with oil, eggs, and vanilla and you get a peanut butter cookie any kid would love. We did the "criss-cross"
fork pattern and added a sprinkle of Splenda to their tops.
All three mixes make totally yummy low carb treats and come out at 1 to 5 carbs per cookie or brownie depending on
how you discount for sugar alcohols. They've kept their polyols to a minimum by sweetening with their "Chef's Blend," a mix
of maltitol and sucralose.
You won't want to miss these! They're available from The Low Carb Dieter's Page. Order them and enjoy!
 
| |
INSIDE COVER
> About LCL Magazine > Cover Page > Inside Cover Feature Pages: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 
