Interview with Chris Bair from Keto Chow!


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It’s been quite some time since my last podcast episode and this new one is sure not to disappoint!  Chris Bair was kind enough to take the time to discuss his magnificent product, KetoChow and what is going on with KetoChow 2.0 (the newest version of his meal replacement Ketogenic shake, yes, you read that right!).  We discuss flavors that didn’t do as well as he thought they would, new possible flavors and even discuss BBQ.

Since January 1 2017 my wife and I have been doing strictly Keto eating but since my wife has such a demanding job she asked if I knew of a ‘shake’ that fits into this lifestyle….I didn’t expect what I found at and finally !  My wife ordered 2 weeks worth of KetoChow and not only is she amazed at her energy level but also at the rate of dropping weight.  Her current favorite is Chocolate Peanut Butter which has been described as many on Reddit as “a liquefied reeses” (yes please!)

Chris discusses where he came up with the current version of KetoChow in depth on his website , has even released the ingredients list and gives step by step instructions to make your own mixture on YouTube!  Yes, he has released his recipes to the public and are considered Open Source!

I can’t thank Chris enough for taking the time to chat with me….I love his product and hope he just keeps growing!  Give them a chance


Old School Keto Breakfast! Simple Cast Iron Seasoning!

About a month ago I began buying up a lot of NEW Cast Iron cookware because I was tired of seeing my Teflon and other NonStick cookware get damaged and scratched (and wondering where these little bits and pieces ended up).  Even though it is super heavy and not as pretty as my Stainless Steel cookware I have been absolutely LOVING cooking with it!  This morning I took out my 10 inch Cast Iron skillet, put it on the burner (medium/high) and put a heaping tablespoon of bacon fat that I always have in the fridge (to get things started) and also put in 3 nice slices of bacon.  I don’t have a bacon press yet but am eyeing this one or something similar….

The lovely part of a properly seasoned Cast iron pan is that it is NON STICK NATURALLY!***

I flipped the bacon and pushed it to the side and cracked 3 amazing fresh eggs that I got on my trip to an Amish Farm up in Lancaster, PA last week (1 double yolk…YAY!).  I like my eggs with lots of runny yolk so I took my fork and was able to flip the egg like magic – it’s seriously Non-Stick! At this point I tun off the burner since the pan will finish cooking the eggs as the Cast Iron retains heat amazingly.  I served the 3 eggs, 3 strips of bacon, half an avocado about a 1tb of Kerrygold salted butter and a dash of salt and pepper.  I also brewed some drip coffee and drank it with 1 splenda packet.  I have decided to limit my dairy intake so no Heavy Whipping Cream for the moment, I don’t miss it much actually.


***I will discuss this all in the future in more detail but the bottom line is this – buy a new Cast Iron Lodge pan, throw in a pound or kilo of bacon and cook it, drain fat into a jar, cook another 3 minutes, drain fat, remove bacon and bits until there is a just a layer of yummy bacon fat left.  Throw it onto the burner until you see a little smoke coming and turn the heat off and let it cool.  Wipe the pan with a papertowel when warm/cooler and put it back on the burner.  Add a little olive oil and wipe it all over with a paper towel (be careful not to burn yourself)….when you see smoke turn the heat off and let it fully cool.  Wipe once more with a  papertowel, making sure to remove excess oil but also being sure the entire pan has a little oil on it, you will see the lovely sheen.  Store it away!


Happy New Year!

Hello everyone!

2017 marks 10 years of The Low Carb Show.  I always felt terrible when I wasn’t eating less than 30 grams of carbs and still cannot put my finger on why I didn’t push myself harder to continue on when all was so amazing.  Well, as of this morning I am committed to 60 days of sub 20 grams of carbs per day and will be focussed mostly with the KETO and LCHF lifestyles which in my opinion IS what LOW CARB is all about! In the past I have wanted to do SO MUCH with LCS but the past 10 years have created so many detours such as having my son, buying my house, starting a business and I doing several other podcasts.  I love doing LCS and as of today I only commit to continuing the podcast and writing about what I am doing to keep myself on track!

I am easily accessible if you want to ever chat on Skype, talk via email or even get a Google Hangout together…

shoot me an email at



I asked what everyone was making for dinner – the responses surprised me!

I chose to pick up a small beef roast and pop it into the slow cooker the other day – it came out incredible (It’s hard to screw up a slow cooker meal) and the whole family was happy.  yay!  So I asked the group, LCHF on Facebook what they were making – here are some of the results.  What surprised me was the amount of actual COOKING going on in the middle of the week (I posted on a Thursday)!

Filet Mignon topped with Mozzarella, 3 Fried Eggs and homemade Guacamole

FB_filetmignon, 3eggs, mozz, guac


Pepperoni, Bacon Pizza with Cauliflower crust (YES, you read that right!)



Wheat Belly Pizza


Ribs with an amazing looking dry rub!


Shrimp, Bacon and a Caesar salad

FB_Bacon, shrimp and Caesar


Pan Seared Chicken Thighs