To say my husband has never been a low-carber would be an understatement. Mark's favorite foods include pizza, burritos, and pasta. A typical snack is pretzels right out of the bag. He also has a bit of a sweet tooth and enjoys frozen custard, cookies, and candy. I know, it's difficult to reconcile that with a dietitian wife who promotes and lives a very-low-carb lifestyle, but we make it work :) He's never had to worry about his weight and doesn't have blood sugar issues or other health problems.
Recently, though, he decided to start cutting back on sugar and refined carbs. A couple of weeks ago he began a moderate-low-carb diet (about 120-150 grams a day) and replaced his beloved pretzels with almonds, cheese, and beef jerky. I think my success with carbohydrate restriction prompted him to try it for himself. We're in our mid-forties, and he's seen how energetic and satiated I've been since I adopted low carb (He's also witnessed the vast improvement in my glucometer readings). Needless to say, I'm very happy he's replacing a lot of his carbs with protein and fat sources.
One of his favorite treats at our local farmers market is cinnamon almonds, which are delectable but loaded with sugar. I decided to try making a low-carb version of a recipe I found online. Verdict: Mark loved it (The two holes in the middle are evidence that he couldn't even wait for the pan to cool down)! These are delicious, very easy to make, and healthy to boot. Win-win for the Spritzlers!
Low-Carb Cinnamon Almonds
Makes about 2 cups. Each 1/4 cup serving has about 7 grams total carbohydrates (vs 16 for the original recipe) and 4 grams fiber, so 3 grams digestible carbs (for those who count digestible/net carbs).
Franziska Spritzler, RD, CDE