Cooking Low Carb
Christy shares her experience with low-carb cooking, highlighting her favorite kaizen noodles made from lupin flour, which she uses to create delicious macaroni and cheese. Despite her enthusiasm for these noodles, she admits to not enjoying hearts of palm pasta, while Gin praises its taste and filling qualities. The conversation also touches on meal preparation strategies, emphasizing the importance of cooking at a time that suits personal schedules.In this clip
From this podcast
Intermittent Fasting Stories
Episode 333: Christy Kniffin
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