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Posted March 18, 2013
This is a brilliant little book (primer + 52 recipes). First, the concept and the science is right-on, and the execution is flawless (alright, I found 1 typo!). The author is knowledgeable, both in baking and healthy low-carb nutrition. The book is targeted to the vast majority of people who don’t want to give up one of their favorite comfort foods but who are getting “sick” on the Standard American Diet and who also may want (need?) to lose weight. They’re standing on a sinking dock, but are afraid to jump in. With this book, you’ll discover the water is only waist deep and you feel great! As the sub-title says, you make “fast low-carb gluten-free muffins…” that you “…mix and microwave in a mug.” How simple is that! It does require some special ingredients, like almond flour, which you will have to get. It starts with a little prep, to be done in quantity to save time later: “Fruit Substitutes” and two “Baking Mixes;” then, the recipes: 22 sweet muffins, 20 savory muffins, and 10 muffin meals All are offered with a few nutrition facts and easy directions, with calorie counts, protein, total and net carbs. No fat counts. Okay, you have to accept that low-carb is going to be higher in fat, but that’s the way it works. Fat doesn’t make you fat; refined carbs, including processed white flour, sugar and hydrogenated vegetable oils do. This little book should be on every low-carb baker’s shelf. And all the muffins sound really delicious. Most of the net carb counts are in the 3 to 5 gram range – not like some so-called low-carb cookbooks. There are only 3 in the whole book above 6 grams, and one of those is the large double (2) chocolate muffin recipe (with 8.5). Whaddya expect! Besides, every recipe is a small meal with lots of protein (and fat) and all healthy ingredients. That’s a good WOE!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.