Large meatballs in a lovely, flavorful, white, creamy sauce. A classic!  Definite comfort food!  I served them with roasted vegetables, but this would be good with cauli rice or cauli-mash that has been cooked with very few seasonings – i.e. keep it bland. And add some cooked tender green beans.

2 lbs lean ground beef (0.9 kg)
1/cup Gluten-Free Bake Mix 2, OR SIMPLY (60 mL)
  2 tbsp coconut flour (30 mL)
2 tbsp bacon fat, divided (30 mL)
1 cup chopped onion (250 mL)
2 eggs
2 tsp bottled crushed garlic (10 mL)
11/tsp oregano (7 mL)
1/tsp salt (2 mL)
1/tsp black pepper (2 mL)
White Sauce:
8 oz regular cream cheese (250 g)
1/cup whipping cream (125 mL)
1/cup almond milk (125 mL)
1/cup chicken stock (125 mL)
1 tbsp butter (15 mL)
1 tsp black pepper (5 mL)
1/tsp Dijon mustard (2 mL)
1/tsp salt (1 mL)

In large bowl, place ground beef and Gluten-Free Bake Mix 2, OR coconut flour.  In nonstick frying pan, in 1 tbsp (15 mL) bacon fat and over medium heat, cook onion until soft and browned.  Add to ground beef.  In small bowl, beat eggs with garlic, oregano, salt and black pepper.  Stir into ground beef mixture until well combined.  Pack mixture into a 1/cup measure and form 15 balls. 

In nonstick frying pan in 11/tsp (7 mL) bacon, over medium heat, cook 8 meatballs, turning once well-browned on the one side.  Brown the other side and reduce heat, cooking until meatballs are no longer pink inside.  Repeat with the remaining 7 meatballs.

White Sauce:  In nonstick frying pan, combine cream cheese, whipping cream, almond milk, chicken stock, butter, black pepper, Dijon mustard and salt.  Bring to the boil while stirring, until all is melted and the sauce is smooth.  Add more almond milk if the sauce thickens too much upon standing.  Place meatballs in a 2-qt (2 L) casserole dish and pour the sauce over them and place in a warm oven, if necessary.

Yield:  5 servings
3 meatballs with sauce
568.4 calories
39.2 g protein
41.6 g fat
0.7 g fiber
6.6 g net carbs 



Dr. T. L. Cleave

In 1974, the world was introduced to a book by a British Surgeon Lieutenant in the Royal Navy, named Dr. T. L. "Peter" Cleave, called The Saccharine Disease described by Dr. Atkins as "one of the most important books ever written." Dr. Cleave came to the conclusion that the diseases suffered by modern man are due to the large increase in the consumption of sugar. He makes the case in the book that most of the chronic illnesses we experience today such as obesity, diabetes, hemorrhoids, cavities, and more are all a direct result of the introduction of refined sugar and wheat into the human diet. His work didn't mention the role of high-fructose corn syrup which was barely used at the time but has now become so ubiquitous that it is in virtually every sweet food on the market, especially sugary soda. But we have Dr. Cleave to thank for shining a light of condemnation on the negative impact of refined carbohydrates on our health.

Dr. Herman Tarnower

In 1978, a New York state cardiologist, named Dr. Herman Tarnower, published a book about the diet he was using in his medical practice called The Complete Scarsdale Medical Diet. He had been passing out a two-page handout to his patients desiring weight loss for nearly a quarter century when some friends from the publishing world encouraged him to write a book about what he was doing to piggyback on the success seen by Dr. Atkins and his low-carb diet. Dr. Tarnower was later famously quoted in the medical journal Behavioral Medicine as saying, "If you don’t have a routine written out that you can give to patients with common disorders, it will destroy you. You try to go over all the instructions with each patient, but no physician has that much patience." Quickly after releasing his book, it became a national bestseller going through 21 printings in the first ten months of publication and was the #2 best-selling book of the year in 1979 boosted by a feature story in the fashion magazine Vogue just as they had done for Dr. Atkins. Dr. Tarnower was tragically shot and killed in 1980 which brought even more attention to his diet because of the salacious details surrounding his death. The diet itself focused in on a very low-calorie nutritional intake with a heavy emphasis on protein and moderate amounts of fat and carbohydrates. As a means to an end in producing rapid weight loss, dieters were meant to cycle on and off the 700-1000 calories a day plan every 7-14 days to experience the best results. Like other low-carb, low-fat diet plans, there were concerns with health problems as well as sustainability due to hunger and dissatisfaction with the food choices. Because of the extreme positions on caloric intake, the Scarsdale diet is generally viewed upon as an ineffective, long-term weight management solution.

Modern-day Low-Carb Advocates

With all of these pioneers of the low-carb lifestyle leading into modern times, it's very easy to see that this way of eating cannot be described as anything close to being a fad diet. As you can see from this history of how low-carbohydrate diets have developed over the years, there are plenty of variations that provide ample options for people to try for themselves. Some people are able to tolerate more carbs in their diet than others and that's the beauty of this way of eating. Sustainability over the long haul is the hallmark of living the low-carb life. And there are a lot of people who have dedicated their lives to helping others implement the low-carb strategy into their own lives for improving weight and health through books, documentaries, podcasts, blogs and more.