Low Carb Zucchini Fries

Low Carb Zucchini Fries RecipeI consider zucchini to be the “Swiss Army Knife” of summer vegetables since there are so many different ways to prepare it – both as a main course as well as a side dish. Though fresh zucchinis can be had year round in most locales, it’s at its best during the summer months. I’m a big believer in the strategy of consuming fruits and vegetables when they’re in season. Zucchini also are easy to grow in backyard gardens provided you have sufficient space to let the vines roam. The following recipe is just one of many ways to prepare a healthy and tasty side dish using zucchini.


Though this recipe won’t make you forget McDonald’s fries, it will hopefully begin to gently lead you towards a path of choosing healthier and lower carb side dishes. There are quite a few recipes out there for zucchini fries, but I’ve found them to still be a little too heavy on the starchy carbs for my liking. Most use flour and breadcrumbs to provide a crispy coating to the fries. This is great, but through a little experimenting, I’ve managed to come up with something just as good that doesn’t add to the glycemic load of the recipe and is also much simpler to prepare since it eliminates a few extra steps. The other recipes require that you first dredge the zucchini strips in flour and then dunk them into egg before another dredging operation into breadcrumbs. We’re gonna skip all that and get right into cooking up some zucchini fries!

It’s Officially Zucchini Season 2015!

With zucchini’s popping out in gardens all over now that it’s summer, why not take advantage of all the great ways to enjoy them? Besides this fantastic low-carb baked zucchini fries recipe, there’s also zoodles. In the video below, I demonstrate how to use a simple Vegetti slicer to make oodles of zoodles! It also includes a delicious recipe for combining them with a low-carb version of Chicken Parmesan.

These fries can either be served as a side dish or can also be served on their own as an appetizer. Hold the ketchup and serve them with a dip of hot marinara sauce or cold homemade salsa. Bring these out to your friends during your next Super Bowl party and see how they react.

Servings: 2

low carb zucchini fries nutrition info

Ingredients:

  • 1 medium size zucchini
  • ½ C Parmesan cheese
  • 3 Tbsp Extra virgin olive oil
  • ½ tsp Salt
  • ½ tsp Ground pepper

Directions:

  1. Preheat oven to 350F
  2. Peel the zucchini with a potato peeler and cut into strips ¼” thick and about 3” long
  3. Pour 2 Tbsp of olive oil into a glass baking dish and dump the “fries” into it. Lightly toss the fries until well-coated with olive oil.

    Sliced Zucchini Fries

  4. Dump Parmesan cheese, salt, and pepper onto a plate and sift together using a fork.
  5. Place several fries at a time into the Parmesan cheese mixture. Roll the zucchini strips over several times in the mixture making sure that they are thoroughly coated on both sides with cheese.
  6. Place the zucchini strips in uniform rows on the cookie sheet. You don’t need much spacing between them, but you may need a second cookie sheet depending on how many fries you wound up with.
    Baked Zucchini Fries
  7. Sprinkle the remaining olive oil using a metal soup spoon evenly over the tops of the fries.
  8. Bake the fries for 10 minutes and then remove from the oven. Carefully flip them over using a spatula and then place back into the oven for another 10 minutes or until well-browned.
  9. Remove fries from oven and server immediately – either as a side dish or as an appetizer with one of the aforementioned dipping sauces.

Checkout More of Our Delicious Low Carb Recipes Here!

Low Carb Diets and Testosterone

low carb diets and testosteroneThis post is geared to an elite group of readers: Men on LC (low carb) or VLCK (very low carb/ketogenic) diets who engage in moderate to heavy weightlifting on a regular basis. I’ll go a step further and assume they are concerned about boosting their testosterone levels. Testosterone after all, is a pretty important factor in muscle development.

Prior to any research into this topic, my gut feeling was that restrictive diets – low carb in particular – would have negative consequences for testosterone. The rationale for this line of thinking is that restriction of carbohydrates would signal to the body that hard times we’re being experienced and that reproductive functions should be put on hold until more flush times returned. Since women have a greater energy investment in reproductive functions, I would expect that LC and VLCK diets to have even greater effects on female hormones, but that’s a topic for another time. It’s enough just to consider male sex hormones for now.

Let’s see what the research has to say on this matter.

The top Google search results for low carb testosterone bring up sites run by and geared to “roid boys” and muscle heads (bro scientists) [1,2,3]. And for the record, let me say some of it is damn good and quite informative. For a very succinct, straightforward and slickly presented post on this subject see the article from Testosterone Nation reference above.

low carb diet and effects on testosterone

Winner! Winner! Steak Dinner!

Bottom line: it doesn’t look good for testosterone levels with respect to weightlifting while eating LC and VLCK. However, there is a glimmer of hope if the carbs that are allowed, are properly timed.

In a study out of the University of North Carolina, 20 endurance athletes were divided into two groups [4]. One was put on a “low carb diet” the other on a “normal carb diet” and then put on 3 days of intensive training. Blood samples were taken over the course of the experiment and analyzed for free testosterone and cortisol. The low carb group’s diet was only defined as 30% of daily intake, which is not very low carb by most standards and the other group referred to as “control carbohydrate” was 60% of daily intake. I know some would have problems with listing carbs as a % of daily intake and not absolute amounts.

I have other problems with the diet regimens in this study.

The subjects prepared their own meals with suggestions about what to consume and kept a log of their diet. But this highlights why human subjects are difficult beasts to do diet research on. After all, you can’t keep them in a cage and feed them human chow pellets. The best you can do for human diet studies is employ a metabolic ward, but this is expensive and restrictive and as such, can only last for a relatively short study period. I often wonder why not employ prepared packaged meals much like Weight Watchers or Atkins microwave meals.

However, the most egregious is that when the subjects were at the research training facility during the training phase, they were supplemented with Polycose, which consists solely of glucose polymers derived from cornstarch, with 87.5 grams of carbs for the normal carb group. Boost High Protein Drink for the low carb group. Good lord! The ingredients in Boost High Protein Drink in order are water, sugar, corn syrup, milk protein concentrate, vegetable oil, soy protein, vitamins and minerals with 33 grams of carbohydrates, 23 grams coming from simple sugars and 45 grams of protein.

You would think in the one situation where the researchers had some control over carbohydrate intake they would have done a better job. They probably got a good deal on Boost at the local CVS. Here’s an idea: since Polycose is a powder that you mix in water why not supplement the low carb group with whatever was needed with 45g of protein powder in water?

massaged data

Data Massaging FTW!

While this study is cited in the some of the roid blogs mentioned above, the results are weak in my opinion. There seems to be a general trend of lower free testosterone in the low carb group but it is not significant. There was a significant increase in cortisol levels in the low carb group, however, 24.1 vs 27.6 ug/dl. The authors resort to some statistical contortions to get a significant result for the free testosterone to cortisol level.

Nevertheless, due to these trends toward differing responses in and between the groups, an analysis of covariance (ANCOVA) was also conducted on the fTC ratio in which the initial resting Pre 1 levels of the ratio for each group were used as covariates. This alternative analysis revealed a significant group by time interaction effect for the fTC ratio change.

The authors strategically place in the abstract the dramatic result of 43% significant reduction in the free testosterone ratio to cortisol in the low carb group, using the aforementioned massaging of the data then presenting it as a percentage. In fact, these are percentages of percentages. See why percentages can be misleading. The absolute numbers are way less impressive 1.53 vs 0.82.

I’m nit-picking this study because it is the one making the most rounds from bloggers who most probably only have an abstract available and only see the 43% reduction number.

"You're Overtraining Son."

“You’re Overtraining Son.”

I did find it interesting that the researchers proposed using the free testosterone to cortisol ratio as a measure of overtraining. It would be nice to have a quantitative value for overtraining rather than subjective one of some muscle head walking by you at the gym declaring that you’re overtraining.

In another study [5] seven healthy men were first put on a high-carb and then a high-protein diet. I only have the abstract, so have no idea as to the actual composition of carbs of each diet other than total calories and fat content were kept equal in both treatments, however, absolute values are provided for the measured testosterone and cortisol. Testosterone was significantly higher after 10 days on the high carb diet than the protein diet (468 +/- 34 ng/dl) vs (371 +/- 23 ng/dl). Cortisol levels were consistently lower in the high carb group after 10 days (7.74 +/- 0.71 micrograms/dl) vs (10.6 +/- 0.4 micrograms/dl ).

cortisol the stress hormone

Feeling Stressed Out?

The astute reader will notice besides testosterone, cortisol was measured in these studies. We all have heard of cortisol, “the stress hormone”, from mainstream media and supplement manufacturers hawking their latest “cortisol blockers.”

The research would suggest that low carb diets raise cortisol levels [6]. Cortisol in turn, has negative influence on testosterone and is why it must be discussed [7, 8].

weight training and testosterone

Gotta Lift Big to Get Big

Exercise in general, temporarily raises cortisol and testosterone levels. So the goal of the bodybuilder in his training is optimize for the greatest testosterone and least cortisol release. When glycogen stores in the liver and muscles are depleted during a weightlifting session, cortisol is called upon to breakdown muscle for amino acids to create glucose and glycogen in the liver. So ideally, we want to go into the gym with as much glycogen as possible. This is the rationale behind carb-loading.

Hopefully you see where this is going for LCers and especially VLCKers. Since they’re showing up at the gym with low glycogen from the get go, cortisol will rise earlier and to a higher level during and after training in their bodies.

testosterone and competitive spirit

Testosterone = Winning!

While most of the research shows only a negative correlation between testosterone and cortisol and not a causative one, there is some evidence to suggest a causative effect [7, 8, 9]. One fascinating piece of research out of The University of Texas at Austin would suggest that cortisol not only affects testosterone levels, but also how we respond to it behaviorally [10]. Think of the ultra-competitive juicer or roid rage. Apparently, cortisol blunts the behavioral effects of testosterone.

The study looked at 57 participants in a one-on-one competition. The cortisol and testosterone levels were looked at before and after competition in both the winners and losers. The losers were given a chance at a rematch if they desired. The losers who had high-testosterone/low-cortisol all agreed to a rematch. Those with a low-testosterone/high-cortisol all declined the offer of a rematch.

flight or fight syndrome

You Can’t Out Flex a Hungry Tiger

The author of the UT fluff piece for the study suggests that this makes sense from an evolutionary perspective. If one is in a fight-or-flight stress situation then there is no time for such things as competitive posturing or mating behavior or in the previous study, returning to the gym. No amount of flexing out or posturing is going to save your ass from a saber-tooth tiger.

One last aspect to look at regarding low carbs and testosterone lies with the brain. The brain is constantly monitoring blood glucose levels through the hypothalamus. There is evidence to suggest that a hormone released from the hypothalamus called Gonadotropin Releasing Hormone (GnRH) is inhibited under low glucose conditions [11]. GnRH, through a cascade of biochemical events, influences the testes to produce testosterone.

carb loading for performance

Time Your Carbs Around Your Workouts

Okay, what can LC and VLCK folks do, if anything, from being a stressed-out wimp at the gym?

The author of the post at Testosterone Nation has some excellent strategies. His name is Brad Dieter and here are his suggestions.

  • Time your carbs. Low Carbers are allowed some carbs, so eat these prior to your workout. He didn’t say anything about immediately following a workout, but I would recommend consuming some carbs post-workout as well.
  • Second, increase your protein content so amino acids can be used for gluconeogenesis to reduce cortisol.
  • Third, use MCT oils to provide fuel for your workout and potentially reduce cortisol.
excess carbs don't help

Push Away The Pie!

One final note and caution: don’t come away from this with this thinking that more carbs equals more testosterone. Excessive carb intake is associated with low testosterone [12].

Photo Credits (morguefile.com):

  • Steak: kconners
  • Massage: Yoel
  • defeat: marykbaird
  • stress: pedrojperez
  • weights: cohdra
  • winners: GaborfromHungary
  • tiger: watchthebirdy
  • bread: agathabrown
  • pie: alcine

Low Carb One Minute Cheesecake

low carb one minute cheesecakeIn the lowcarber’s on-going quest to find low-carb versions of traditional dishes from the high-carb world, there exist the ones from the pastry world. I won’t bother to enumerate any of them here. The list is legion and I’m sure you just rattled off at least a dozen in your head while reading the previous sentences. It’s a world you’re better off leaving completely behind. But if you insist on going there, then you need to be aware of the preparation challenges with adapting these temptations to your way of eating.

The crux of the problem with pastries of most kinds is twofold and comes down to finding suitable substitutions for two major ingredients: flour and sugar. Without these key ingredients why even bother? Cauliflower double-fudge brownies anyone?

The essential challenges are finding substitutes for refined white flour and that sweetest of all ingredients: sugar. There are nut flours you can choose from and coconut flour isn’t a bad one. It tastes like coconut and is sort of sweet and you can always use baking powder and/or tapioca flour for low-carb forms of leavening. Where the typical sugar substitutes fall short when it comes to baking is lack of caramelizing properties at least for most of them. But what if there was a sweet treat that just about everyone craves that doesn’t use flour and can do just fine without caramelization?

If I had obscured the delicacy in question in the title of this post, I bet it would have taken you a while to come up with it, unless of course you’re a cheesecake fanatic. After all what is cheesecake, besides a big ole hunk of cream cheese, combined with eggs and a ton of sugar? Baking a cheese cake is typically a rather involved, time-consuming process. My Aunt Mary’s “Light as air fluffy cheese cake” is a rather big production, but oh so worth it. I’m providing the link to the recipe on her blog for information purposes only. You’ve been warned! Oh, and be sure to watch the video she recorded.

I found this microwave version of a single-serving cheese cake on Facebook. I’ve adapted it to replace the sugar with a few drops of liquid stevia. When it comes to cooking and dressings, substituting Swanson Vitamins’ liquid stevia will make you swear that real sugar was used. I lied in the title. Actual preparation time is somewhat under five minutes with a cooking time of ninety seconds. And of course you need to let it chill in the fridge for a few hours prior to eating. That’s a true test of your willpower!

Note-1: This recipe doesn’t use a crust. As you probably know, most cheesecakes have a streusel type crust made from either crushed graham crackers or bread crumbs. It also uses quite a bit of sugar along with butter. Honestly, I don’t really miss the crust. I was thinking about making a faux crust using almond flour, but I think the crunchy granularity of the sugar would be missed in this case.

Note-2: Portion control tip. I’ve mustered the discipline to consume exactly half a mini cheesecake per sitting. My typical routine – when I have some on hand – is to eat half with my afternoon coffee (great combo!), and then finish the remaining half as dessert after dinner or as an evening snack. It sounds really hard, but it’s a great way to manage both appetite and cravings.

cheesecake-label

Ingredients:

low-carb cheesecake ingredients

  • 2 oz cream cheese softened
  • 2 Tbsp sour cream
  • 1/4 tsp organic vanilla extract
  • 1/2 tsp lemon juice
  • 6-8 drops liquid stevia
  • Small ramekin for “baking”

Directions:

  1. Place cream cheese in a microwave-safe bowl and soften (about 20-30s on High).
    softened cream cheese
  2. Add remaining ingredients and whisk together.
    low-carb cheesecake batter
  3. Pour batter into small ramekin and microwave on High for 90s. Stir gently after 30s. Recheck at 60s and only stir if still soupy.
    one minute microwave cheesecake
  4. Chill in fridge for at least one hour.
  5. (Optional) top with fresh strawberries, raspberries, or blueberries or if you’re feeling really decadent; sugar-free jam.

Are Phytosome Herbal Extracts Worth It?

phytosomesRecently, while shopping at my local nutritional supplements store, I was faced with a dilemma: should I shell out more money for an herbal extract that was prepared using the patented phytosome technology or opt for the considerably cheaper regular extract? I then was made to recall an incident at the same store concerning a very similar quandary.

I overheard a woman loudly exclaim, “It’s a no-brainer!” while grabbing the large, cheap bottle of raw herb when confronted with the higher price tag on the more refined herbal extracts in the smaller bottles. Whenever I hear that expression I reflexively cringe and immediately become wary. My supplement store dilemma, along with this unpleasant memory, initiated an investigation into phytosome-prepared herbal extracts. I sincerely hope you will find the results of my investigation beneficial in your own herbal supplements shopping.

Let’s breakdown the word phytosome: phyto=plant, some=cell. “Plant-cell” you say, well no. “Phyto” here refers to the plant constituent that is the target of an herbal extract. For example, my dilemma was brought about by the herbal extract of hawthorn (pictured above in the lead image of this post). Vitexin is thought to be the active ingredient in hawthorn, responsible for its reputed heart and cardiovascular health effects and is the phyto in this case [1]. The some or cell part of the preparation is created using phosphotidylcholine and is the same for all phytosome preparations.

The phospholipid – phosphatidylcholine – contains two unique parts to its structure: one part is hydrophilic or “water-loving” and the other part is hydrophobic or “water-hating.” What this all boils down to is that these phospholipid molecules will assemble themselves into a cell-like membrane and structure when placed in water. Think of a red blood cell and the hemoglobin contained within. The vitexin in our case is chemically bonded to the choline head group of the phospholipid. The only way “to get the picture” is to get the picture. A picture is indeed worth a thousand words – seriously, click on the reference link.

tadpole structure of phtyosomes

Let’s look at the schematic more closely [2]. Those things that look like tadpoles with two tails are the phosphotidylcholine molecules. The triangles inside the tadpole head are the phytos, and in our case, represent the vitexin molecules.

The schematic also addresses another issue that needs clarification. The top half is labeled as a liposome. This differs from a phytosome in that the extracted plant chemicals are floating freely in the liquid center. Some readers may be familiar with the liposomes used in the cosmetics industry in lotions and creams to deliver substances to the skin. We will shortly see why this distinction is important. Hint: compare the number of triangles to double-tailed tadpoles in the top (liposome) to the bottom (phytosome) parts in the previously referenced schematic.

poor absorption of herbal extracts

So why go through all this trouble to prepare a herbal extract as a phytosome preparation?

Phytosomes are used mainly for herbal extracts containing polyphenols which are water soluble. Vitexin is a type of polyphenol. Large water soluble substances are poorly absorbed through the intestinal lining and phytosomes present a way to overcome this by enclosing these substances in a lipid soluble structure [3].

protective shell

There is also the other problem of the active compound being destroyed by the harsh environment of the stomach and its gastric juices before even reaching the intestine. Incorporation of the extract into the phytosome protects it [3, 4].

I thought by doing this post it would provide a respite from mentioning gut bacteria, but it seems there is no rest for the weary. Some gut bacteria will “eat” polyphenols that make it to the intestine. In some cases, this might not be entirely bad as the byproducts of bacteria consumption may have their own health benefits [5]. So packaging of an extract as a phytosome would prevent it from being available to bacterial degradation.

Furthermore, the chemical bonding of the plant compound to a phoshotidylcholine molecule in a phytosome provides greater stability and protection than the freely-floating compound within the liquid center of a liposome and allows for greater packaging of the compound than a liposome [6].

trojan horse analogy

I recently watched the movie Troy and this suggested an analogy: packaging phytonutrients in a phytosome is like packaging Greek warriors in a Trojan horse. In the former to make it through the intestinal wall to the bloodstream intact and in the latter to make it from the beach and then through the Trojan Wall intact.

So what exactly is the evidence that phytosome preparations provide better absorption over regular extracts?

In many cases, it’s indirect. Parameters associated with an herbal supplement, say lipid profiles, were found to be positively affected by phytosome preparations and superior over regular extracts [7]. However, no attempts were made at measuring the actual appearance in the bloodstream.

One study looking at the uptake of a component of milk thistle from a phytosome and non-phytosome preparation was studied in gall bladder surgery patients [7]. The appearance of the active ingredient in the bile was measured and it was found that the phytosome preparation was superior over the regular extract with four times greater passage through the liver for the phytosome version.

Another study where human subjects were given phytosome silibinin or regular silymarin extract found seven times greater plasma levels of silbinin with the phytosome preparation [7]. I do have a problem with this study however; the phytosome preparation used pure silibinin which is one component of silymarin extract. This particular study used an amount of silymarin that had the equivalent amount of silbinin of the phytosome preparation to overcome this discrepancy. For a proper control, a non-phytosome, pure silibinin extract should have been used. The devil is often in the details (methods) of a scientific study.

Below are some other human studies [7]:

  • In a Gingko biloba study 2 to 4 times greater plasma concentration of terpenes was achieved over non-phytosome preparation.
  • In a green tea polyphenols study plasma concentrations of polyphenols more than doubled over non-phytosome preparation.

Unfortunately, I could not find studies on hawthorn phtyosome and plasma levels. Phtyosome research for now seems to be focused on milk thistle, green tea polyphenols, grapeseed extracts, and gingko biloba.

Okay, so what about just taking more of the cheaper variety to compensate for its lesser bioavailability, which the lady in the supplements store proclaimed as a no-brainer? The price of my hawthorn regular extract is $5 for 120 capsules of 250 mg extract standardized to 1.8% “hyperosides” while the phytosome is $20 for 60 capsules of 300 mg of 3% vitexin standardized extract.

First, we are confronted with the problem that one extract is standardized to 1.8% “hyperosides” while the other is standardized to 3% vitexin. Hmm, okay. I’m putting “hyperosides” in quotes because hyperoside is a specific compound and not a group of compounds, as in say polyphenols, so don’t know why it appears in the plural form on the label. If you look at the molecular structure of the two they are pretty damn close, differing by only a hydroxyl group. But in the world of biochemistry, any minor change in a molecule can have a huge biological effect. Methamphetamine and pseudoephedrine vary by only one measly hydroxyl group – just ask Walter White or perhaps Jessie. “Science, bitch!”

However, these are relatively crude extracts and since vitexin is present in greater amounts than hyperoside in the leaves and flowers and would be co-extracted with hyperoside the non-phytosome extract may have similar levels of vitexin as the phytosome extract [8].

For simplicity’s sake, we will say both have similar amounts of active ingredient, capsule for capsule. If we were seeing four to seven times greater absorption we would need to take four to seven times more of the regular extract. Let’s go with the lower ratio of 4 times. This would work out to saving approximately ten dollars if we were to quadruple the dose of the regular extract. It should be noted that it may be naive to assume taking more of the regular extract can overcome this difference in absorption.

I’ve made some pretty liberal assumptions in the above calculations to get to a point. The pharmaceutical industry knows that people in general don’t relish taking pills and they go to great lengths to devise formulations to reduce the number of pills one has to take. I know, I don’t enjoy choking down a bunch of pills, so we must also consider intangible factors.

toxic substances in pills

Furthermore, we may be unwittingly ingesting more unwanted compounds by increasing the number of pills taken of an extract. Plants can contain heavy metals, pesticides, or even co-occurring toxic compounds. Crude extracts could very well concentrate these undesirables, so less of an extract taken is probably better in the long run.

However, there is a much greater consideration.

The aforementioned studies often found that not only were the phytosome compounds better absorbed, but they also stayed in the bloodstream longer. Therefore, we not only have to take more of the regular extract, but also we need to keep re-dosing to compensate for the more rapid clearance of the non-phytosome preparation. This would also suggest that the phytosome is protecting the compound in the bloodstream from being degraded and thereby aiding in getting it to the site within the body where it’s being targeted.

Finally, if the compound needs to affect its action inside the cell then it would exhibit the same barriers to getting through the intestinal lumen as through the cell membrane. This barrier could potentially be overcome by a phytosome prep.

no brainer decision

Bottom line: I’ve convinced myself that the phytosome preparation is the one for me — it’s a genuine “no brainer.” But I may have to start a cloud-funding campaign to purchase it!

Photo Credits (morguefile.com):

  • Hawthorn Berries: GaborfromHungary
  • Tadpole: AcrylicArtist
  • No Entry: hotblack
  • Pinata: krosseel
  • Greek Soldier: mensati
  • Corroded Surface: andyk
  • Brain: Yoel (red x added by me)

Workout Like a Convict

workout like an inmateMy preferred form of exercise is weight training. It’s something I’ve been doing since I was fifteen and I credit it with setting the foundation for a reasonable degree of muscularity and strength which I’ve managed to retain to this day at the advanced age of 58. I began lifting weights in the basement of my parents’ home and have continued this practice across several gyms during the intervening years. I’ve had lapses where I’ve taken an extended hiatus, but I’ve always gone back to lifting. I suppose it gets under your skin and in your blood somehow.

Recently, I’ve begun taking some of my workouts at home. There’s no basement in my current home and there’s pretty much no extra space available. I also didn’t feel like investing in a bunch of new weight lifting equipment, but since there wasn’t any place to put it, this was never a viable option. The only alternative was to conduct some form of resistance training in a very confined space. I wonder who else manages to do this.

Please don’t think that I’m making light of the situation faced by inmates. I’m not. They’re serving their debt to society and make do under some rather harsh conditions to say the least. Prison life is often associated with endless periods of weight lifting out in the “yard” and it seems that just about all inmates are jacked beyond all reasonable belief. The reality is that many prisons have removed weights and weight lifting equipment from their facilities, most infamously, at San Quentin. This has forced inmates to resort to improvised workout routines using mostly body weight movements within the confines of their tiny cells. I’m perpetually grateful for my freedom, but I borrowed some ideas from the guys on the inside to build my own home workout routine.

These sorts of workouts typically combine resistance training along with an aerobic element. They are essentially old school circuit training routines (remember the “Universal” gym?). Nowadays, these kind of routines are referred to as intervals or HIIT (high intensity interval training). There is a core set of exercises that are performed in quick succession with minimal rest between exercises. This is what gets the heart pumping. The exercises are often a mix of cardio style exercises such as burpees, knee ups, mountain climbers, etc. along with resistance movements like pushups, chins, and floor dips. A longer rest period is taken between intervals or circuits prior to commencing the next round. Progression is achieved by increasing the number of intervals, shortening the rest period between exercises and intervals, and increasing the number of reps for the exercises. This kind of routine can really get you sweating – as I can attest – and they don’t need to turn into extended marathons to get decent results. A productive workout can be had for under thirty minutes with some consisting of only twelve minutes or all-out effort [ref. 12min workouts]

My Thirty Minute Interval Workout

I’m fortunate to have a few small pieces of exercise accessories and equipment as an old pair of adjustable dumbbells, which are fixed with the full complement of plates to attain a pair of 20lb bells. In addition, I have a long foam yoga mat which I used for pre-workout stretching and bench pressing, an over-door chinning bar, a jump rope, and some improvised items such as a tennis ball “foam roller,” and a wooden chair for dips and seated dumbbell movements. I’ve listed the primary muscles worked along with any supporting muscles groups for each exercise.

Pre-workout Stretching Routine

At my advanced age, it’s mandatory that I get in a thorough stretching session prior to jumping into the main interval workout. Long gone are the days when I could start my workout with near max weights without fear of pulling something. I allow a good 10 minutes to stretch out my entire body – especially my torso and lower back which always seem to be stiff and knotted these days. I use an improvised “foam roller” which is simply a tube sock stuffed full of old tennis balls.

  • Roll entire body from shoulders down to calves paying particular attention of knotted muscles (trigger points)
    yoga mat with tennis ball roller
  • Rib grabs to loosen shoulders while resting knee on “roller”
  • Alternating arm back stroke to loose shoulders
  • Bridges to loosen hamstrings and lower back

First Interval

(about 20 seconds effort + 10 seconds rest)

  • Jump rope (cardio)
    jump rope with chair
  • Air squats (quads)
  • Paint can deadlifts (simulates kettle bell – hamstrings and glutes)
    paint can deadlifts
  • Dumbbell bench press on yoga mat (just need to get arms to 90 degrees at bottom – chest)
  • Chin ups on bar (lats and delts)
    over door chin bar
  • Standing dumbbell curls (biceps)
  • Chair dips (triceps and shoulder)
  • Plank (use timer to go as long as possible – core)
    plank timer for core
  • Cool down from plank position doing yoga poses
  • Rest 1 minute

Second Interval

  • Jump rope (cardio)
  • Lunges (10 per side – quads)
  • One legged pistols (hamstrings and glutes)
  • Pushups (chest, shoulders, triceps)
  • Dumbbell bent over rows (lats, biceps, shoulders)
  • Pullups on bar (biceps, lats, shoulders)
  • Seated triceps dumbbell press (triceps)
  • Plank (core)

    rolled up yoga mat

    All Done!

I apologize for not having pics of the actual exercises. At some point, I’ll enlist the help of a photographer friend to take those. In the mean time here are some links to give you a better idea of some of the exercises and workouts.

  • Krista at 12minuteathlete.com has some really creative routines that don’t require weights or a gym membership. She’s also quite an inspiration.
  • NerdFitness.com has some good improvised resistance training ideas.
  • Though I’m not much of a fan of CrossFit, the CF warmup video on this page has some very good body weight movements.

 

Photo Credits (morguefile.com):

  • Pumpkin Cage: Jason Gillman
fried fish fillet

Low Carb Breading for Fish or Chicken

low carb breading for fish and chickenI’ll state at the outset that I’m not a fish lover nor am I’m much of a seafood lover in general. Apart from shrimp and a can of tuna now and then, I get along quite well without the stuff. However, I know intuitively, and I’m constantly reminded from various sources, that fish is not only a healthy source of protein, but certain cold water types such as salmon, cod, and mackerel are great sources for the much vaunted omega-3 fatty acid.

Of those three varieties of cold water fish, I’m willing to make an exception for salmon, but only if it’s thoroughly spiced and/or drenched in some kind of sauce. Can’t have any of that fishy taste getting through! Below is a hilarious discussion by Jim Gaffigan with David Letterman on how much he hates fish and seafood in general. Warning: if you love clams and oysters, you probably should watch with caution!

In order to cover my fatty acid bases, I try to get a somewhat balanced ratio of omega-6 to omega-3 fatty acids. I attempt to achieve this by simultaneously reducing my omega-6 consumption while increasing omega-3 consumption via supplements, from plant sources, as well as from occasionally eating salmon or canned tuna.

But the main reason I attempt to work fish into my diet is to add some variety beyond just eating chicken and ground beef for dinner every night. There are only so many bunless burgers and variations of baked chicken someone eating low-carb can manage – both gastronomically as well as emotionally.

Without too much of a stretch, I think it’s safe to say that the most popular preparation method for fish, in terms of taste and texture, is to bread and fry it.

sushi

Sushi, a dark place I don’t go.

A close second would be sushi, but sushi restaurants aren’t typically on my culinary itinerary. There are breaded and fried fish fillets of all kinds and in fact, there is an entire group of fish that are termed “pan fish” after this particular cooking method. Sunfish, bluegills, and perch are all pan fish. Catfish and any other white fish including, the ever-present tilapia (trash fish), can be breaded and fried up in a pan of hot grease. However, my preferred variety of fish to fry these days is flounder.

The suggested (healthy) cooking methods for all sorts of food, going back several decades, have been to eschew frying for: baking, poaching, grilling, and any other method, including raw consumption, to reduce the fat content of the dish. As we’ve come to find out over time, this across the board fear of fat has been unwarranted. Now that’s not to say that heavily-battered, deep-fried, low-quality such as fish and chips is in any way close to a healthy meal. However, I won’t deny that it is indeed a delicious indulgence and is wonderfully complemented by a pint or two.

The challenge I’ve been faced with is to prepare a fried flounder fillet using a low-carb or at the very least, lower-carb breading, and then fry it in healthy fats. The frying part was quickly and easily solved. The breading part is one that continues to challenge/vex low-carb cooks the world over and though there is certainly no shortage of ingredients that can be substituted for refined white flour, cornstarch, and breadcrumbs, most come up short in the texture and taste department and usually both. Below are just a few off the top of my head:

  • Almond flour
  • Coconut flour
  • Crushed pork rinds
  • Parmesan cheese
  • Ground cauliflower ( I think)

I haven’t managed to work my way through the relatively short list above, but have tried almond flour, pork rinds, and Parmesan cheese, singly and in combination. As far as pork rinds, I suppose I’m too much of a food snob to take them seriously and it was a long time before out of desperation for flour-based breading substitute that I relented and gave them a try. Yuck! No offense to pork rind lovers, and I know there a many out there, but they don’t work for me.

I’ve found Parmesan cheese to be a very effective coating for chicken, but only when baked. I’ve combined it with almond flour with very disappointing results. I’m curious about coconut flour as it’s something I’ve never tried, but at the point more interested in using it for baking. Cauliflower is something I’ve only recently acquired a taste for, but prefer it as nature intended it to be consumed: as a vegetable side dish, though the riced cauliflower as a substitute for white rice in stirfrys and even the pizza crust made from cauliflower look interesting, though much more work than smearing sauce on a low-carb tortilla.

breading flakes off

Just say no to flakes!

To date, the most acceptable substitute for white flour that I’ve found is almond flour, but let’s not kid ourselves, it’s nothing more that ground up almond nuts without a trace of gluten to be found. Not containing gluten along with having much lower starch content would ordinarily be a good thing – at least from a nutritional standpoint if you’re eating low-carb or are gluten-sensitive. However, it doesn’t lend itself well to either baking or using it for breading.

egg dip for breading

Just say no to wasting a precious egg!

The stickiness of gluten makes for better behavior in both cases. I’ve found that mixing almond flour with some other non-flour ingredient such as cheese or other nut flour doesn’t work too well as a meat or fish breading even when using an egg dip. An egg dip makes breading such as bread crumbs or cornflakes adhere better, but isn’t necessary when using flours. It makes for a sticky mess and is also a waste of a completely good egg!

I found that almond flour on its own or in combination does not adhere very well to what it’s supposed to be coating. It would crisp up nicely in the frying pan only to flake off and burn up in the hot oil. The purpose of a breading is to seal in the natural juices of the meat or fish and provide a crispy outer shell. Think Southern fried chicken… or perhaps you shouldn’t.

flour mixture for breading

Not abstract art.

Again, I’ve been forced to settle for another “Nutritional Compromise” and use a scant amount of refined white flour to leverage the cooking benefits it provides while subjecting myself to some of its not so nice nutritional qualities. In the end, the relatively small amount of white flour used – less than 1 Tbsp – hasn’t seemed to have had a negative impact on either my weight, digestive system, or level of carb cravings.

Of course, I’m well aware that this particular compromise is unworkable for those with a sensitivity to gluten as any amount usually causes issues and it may be problematic for those eating a strict ketogenic diet, though I’m willing to bet that even those folks could probably tolerate it and not find themselves thrown out of ketosis. The very minimal amount of white flour shouldn’t cause problems. If you can tolerate low-carb items containing wheat, such as tortillas, then this is in the same category.

Fried Flounder Recipe

By way of example, here’s a recipe for fried flounder that uses the tweaked breading ingredients. I’ve come to enjoy this recipe so much that I now have it once a week for dinner to break up the monotony of chicken and hamburger. I use a preparation step to reduce the fish taste of the founder. How and if this technique actually works I have no idea. It’s an old school trick and seems to work for me – at least psychologically. As a final “de-fishification” step, I squeeze fresh lemon juice over the fillet. I need all the help I can get in order to eat fish!

Nutritional Information:

breading nutrition label

Breading Nutrition Label

fried flounder nutrition label

Fried Flounder Nutrition Label

Ingredients:

  • 1 medium flounder fillet
  • 1 Tbsp butter
  • 1 Tbsp extra virgin olive oil
  • 1/2 small lemon
  • dried parsley flakes

For the Breading:

  • 1/4c milk
  • 1 Tbsp white flour
  • 1 Tbsp almond flour
  • dash ground black pepper
  • dash garlic powder
  • dash paprika

Directions:

  1. Soak fish in a small bowl of milk for at least 15 minutes.
    soak fish in milk
  2. Thoroughly mix breading ingredients on a plate.
  3. Heat non-stick skillet and add butter and EVOO.
    frying oils
  4. Carefully remove fish from milk and gently squeeze out excess milk. Don’t want fish too moist.
  5. Dredge both sides of fillet through breading mixture. Use a metal soup spoon to distribute mixture on fillet.
  6. Fry fillet in oil until crispy brown on both sides – about 4 minutes per side.
  7. Sprinkle ground black pepper and dried parsley flakes on fillet and let cook a few more seconds.
    fried fish fillet
  8. Remove fillet from pan onto serving dish. Squeeze juice from lemon over fillet.

Photo Credits (morguefile.com):

  • Sushi: priyanphoenix
  • Flakes: dhester
  • Eggs: Scarletina