309: A Very George Stella Thanksgiving!

Written on November 25, 2009

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Hello and welcome back to The Livin’ La Vida Low-Carb Show with Jimmy Moore!

Today, Jimmy is proud to present his much-anticipated interview with a man who needs no introduction to anyone who has been livin’ la vida low-carb — George Stella. Listen in to catch up with what’s happening with the most famous celebrity low-carb chef as well as some fantastic Thanksgiving ideas from the author of The Good Carb Family Cookbook!

LINKS MENTIONED IN EPISODE 309
- Special Thanksgiving recipes from George Stella
- George Stella bio
- Before & After photos of the Stella family
- George Stella’s Livin’ Low Carb: Family Recipes Stella Style
- Eating Stella Style: Low-Carb Recipes for Healthy Living
- George Stella’s Good Carb Family Cookbook
- StellaStyle.com

Atkins, Cooking, Low-Carb Lifestyle, Success Stories, Weight Loss
4 Comments - Leave a comment!
  • MC-OZ

    I’m a great fan of George Stella’s first cook book, though I do modify some of the recipes. The carb count is often too high for me (seems it’s more for folks who’ve already lost their excess weight) and I’m not keen on using soy.
    I looked on QVC.com and couldn’t find a program with George?
    What I did see in the comments with his “Good Carb Family Style Cook Book” were people complaining that the fat content was too high in his recipes. For example:

    “Sure, everyone should cut back on simple carbs – but you shouldn’t make up for them with fat grams. No wonder the recipes are so good. Anything with 54 grams of fat per serving is going to taste good. My arteries are clogging just thinking about it. This one is going back !”

    I don’t have the book, but I wonder if it has an introductory section on nutrition? Why low carbs are essential, what’s wrong with high carbs, why fat consumption is actually good, and what’s wrong with the Conventional Wisdom, dogma, belief system. Why low-fat isn’t healthy.

    I think this is essential with every cookbook espousing lower carb consumption, since it maybe the first a person opens. For this reason each book should have an explanation of ingredient choices and an attempt to change the readers understanding of current misinformation.

    Great comments, Mary-Clare! I think George just assumes most people who choose his cookbooks already know about high-fat, low-carb nutrition. And I’m sure he’d say the same thing. But it’s GREAT that people think it’s “too high” in fat because this is what REAL low-carb living is like…sans the soy. But most of George’s recipes are REAL, fresh whole foods as he articulated so well in this interview.

    –Jimmy

  • http://casaneo.net Chef Deora

    A wonderful Thanksgiving treat. Thank you, Jimmy.

  • http://www.livinlavidalowcarb.com/blog Jimmy Moore

    THANK YOU for listening, Deora!

  • Michael Scott

    George is fantastic! About eight years ago I met George and his wife Rachel on an Atkins cruise. My wife thought that it was so sweet to watch three “adults” shedding tears just thinking about our lives before Atkins. It was great. He may remember me. When we met, I was (and still am) 6’2” and 220 pounds. Going on Atkins was the best decision I have ever made! I just returned from Vegas after one month of very hard bicycling with my Doctor friend. After about forty buffets, all Atkins approved, although I didn’t loose a single pound (not unexpected) I did loose 19.5% body fat in thirty days. This tells me that since I keep under 20 grams (yes even after nine years) I must be going strait into “fat burning mode” when exercising. Even though my Doctor friend is a serious cyclist; he bikes about two hours every day, by the end of the month I was actually able to keep up even on the hills. I know that loosing about twenty pounds would make a very big difference on hills. But my wife tells me that I look perfect the just the way I am. How can anyone argue with that? I’m sixty-seven and would not have been able to accomplish the biking I did all month even at twenty-seven.
    P.S. Tell George I still talk about his cheese cake that was served on the cruise.

    Michael Scott





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