The Low Carb Lifestyle


A few posts back I said I was going to begin writing and talking more about the benefits of eating a low carb diet. Up to now I have simply mentioned low carbs in a few posts, shared news articles about low carbs, and said that I think a low carb lifestyle is best and a healthy lifestyle, especially if you want to lose weight.

This is not going to be a series. It will just be a steady, regular, and mostly unremarkable part of More Thyme Than Dough. I will weave this topic into what I always do. You won’t really see a change.

I am not going to preach or promote. I believe everyone has to make their own decision. Regular readers know my  philosophy:

Eat pretty much what you want and like, just eat less of it and add a fruit or vegetable. Moderation is the key to a healthy lifestyle.

I formally discovered low carb about five years ago in a January, 2008 Ladies Home Journal magazine article, The New Diet Foods?  by Gary Taubes. I discovered in that article that I pretty much followed a low carb diet, or lifestyle, all my life but just didn’t know it.

That is all I am going to say today about low carbs. That is because today I have a special treat for you.

I am going to introduce you to, Bridget Hart, of Denver, Colorado.

Bridget will be doing an introduction, or a primer, on the Low Carb Lifestyle  for More Thyme Than Dough in the very near future. She has been eating this way for ten years. She also has a Personal Chef & Catering Service, Sweet Enough in the Denver, Colorado area.

According to her website:

“Bridget Hart is a professional chef specializing in personal chef services and in-home catering. In keeping with the traditional French and Italian methods of her training, she strives to create the most flavorful food possible through the use of fresh, whole ingredients, and locally and seasonally available products.”

Also from her web site:

“My passion is sharing my belief that the enjoyment of good food, well-presented, does not have to be reserved for special occasions. Delicious healthy food does not have to be complex in preparation, and deprivation or denial should not be a part of anyone’s eating habits. I can help you to eat well, without sacrificing a healthful way of living or, most importantly, flavor and enjoyment!”

You can learn more about Bridget by visiting her website by clicking this link:  Bridget Hart.

You can find her Low Carb recipes by clicking this link: Cooking Without Carbs.


I really like Bridget and her website because like me, she understands she cannot tell some one else what to eat. I wonder if she dislikes the food police as much as I do. I will have to ask her some time.

Not a Diet. But a Lifestyle.

I also like how she does not talk about a diet. She talks about a lifestyle. I am going to begin doing the same.

Bridget says:

I firmly believe that it is up to each and every one of us to do our own research and choose a lifestyle that we believe is right for us. Please note I did not say “diet” or even “nutritional plan”…I’m talking about a lifestyle. Health must come from a holistic approach, and this approach includes not only the traditional factors of what we eat and physical activity level, (as most “diets” do) but also the less obvious, like where you live, where you work and what you do for a living, who you live with, your daily obligations, the health of your loved ones…you get the point. Yes, sometimes your health is directly determined by what you’re eating, but it also has a lot to do with what’s eating you.

To further introduce you to Bridget, today I am making one of her low carb recipes. You can tell from this recipe that she eats well and deliciously.

Featured Recipe        Easy Fresh Cranberry Compote 

It is hard to believe that Thanksgiving is less than a month away. So I chose a holiday recipe to share with you. However, this recipe is so good I will be making it as long as fresh cranberries are in the stores.

I would have never thought to use horseradish with cranberries. It is surprsingly fantastic!! I loved it.

This recipe is really quick and easy to whip up, and it’s great with pork, as well as traditional poultry holiday fare. I had it last night with a steak and it was wonderful!

At only $0.64 per serving it is budget cooking and cheap eats at its best.

However, the thing I like most about this recipe is how delightful the various flavors trip across my taste buds. It is kind of a sweet-sour taste but with a kick.
This is what you will need for 4 people:

2 cups fresh cranberries   (One 12 ounce bag is just slightly over 2 cups. I used the entire bag.)

½ cup water or chicken broth    (I used water)

¼ orange marmalade   (Or apricot or peach jam.)

1 teaspoon Dijon mustard

You can add a little horseradish too, if you like a little zing.  (I used ¼ teaspoon.)

Optional: Sweetener to taste (I used ½ cup  sugar.)

Here is what you do:

Over medium-high heat, bring all ingredients except the sweetener………..

………………bring to a slow boil until the berries ‘pop’.

Close up of what the popping cranberries look like. You can see some of the berries broken open and some with cracks in them. That is what you want.

Then lower the heat to low, smashing the berries and combining ingredients well. First time I made this I used a potato masher. That mashed the berries way too much. Second time I made it I used a big whisk. That was perfect. It smashed the berries while keeping them chunky too.

Simmer for 5 minutes or so until thickened, but still ‘chunky’.

Sweeten to taste, if desired.  I added the sugar off the heat. Mix it into the compote vert well.

Serve warm or cold.

The sauce will jell up the longer the cranberries cool. I liked it served warm best.

Bon appétit!!!


2 cups cranberries                $1.99

½ cup water                        $0.00

¼ orange marmalade            $0.28  

1 tsp Dijon mustard               $0.09

¼ tsp horseradish                 $0.05

½ cup sugar                         $0.16

Total cost = $2.57
Cost per person = $0.64

Quote of the Day

Never doubt that a small group of thoughtful citizens can change the world. Indeed, it is the only thing that ever has.

Margaret Mead (American Anthropologist)


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4 comments to The Low Carb Lifestyle

  • I tried low carb years ago for about 6 months. I felt fine, I looked fine but I was miserable. I think everyone has to find their way and eat in a way that makes them feel good inside and out. For me that’s a lot of veggies, a little meat and a little less sweets. I could do better. I look forward to Bridget’s post! We don’t get fresh cranberries over here. Sometimes we can get frozen ones but that’s it.

    • Roberta

      Felt fine…looked fine ….but you were miserable. That is too funny. What made you miserable?

      I agree, and both I and Bridget clearly stated in the post that everyone has to find their own way and do what is best for them.

      So sorry you can’t get fresh cranberries. That is sad. VERY sad indeed.

  • virginia urbach

    Hi, Roberta, this recipe looks yummy and easy to make with little ingredients. Perfect for Thanksgiving. Thanks for posting. Unfortunately, I can’t retweet, twitter has suspended my account. Anyway, facebook is still with me. Ah, life!

    • Roberta

      Indeed, Virginia. Life is what we get while out making other plans. Not to worry. I am just pleased you like the recipe. 🙂