SummaryIn this episode, Lisa Davis interviews Phoebe Lapine, author of the book 'Carbivore.' They discuss Phoebe's relationship with carbs and her journey to finding a balance in her diet. They also talk about the importance of carb companions and creating better blood sugar levels. Phoebe shares tips on consuming sugar mindfully and adjusting your diet according to your menstrual cycle. They also highlight some delicious recipes from Phoebe's book, including summer tomato cashew dressing, spicy sesame dressing, steel cut oat congee with bok choy, and PB&J cups with crunchy quinoa. In this conversation, Phoebe Lapine discusses various recipes from her book 'Carbivore: 130+ Recipes That Are Low Carb, Healthy & Delicious'. The chapters cover a range of topics including quinoa recipes, noodles, loaves and crusts, spuds, corn, and legumes. Some of the highlighted recipes include ratatouille quinoa bake, buckwheat crepes with leek confit and salmon, green curry ramen with eggplant and green beans, crispy polenta cake with eggplant caponata, and barbecue chicken thighs with black eyed peas and collards.TakeawaysFinding a balance with carbs is important, and it's all about moderation and listening to your body.Pairing carbs with fiber, fat, and protein can help slow down the digestion process and prevent blood sugar spikes.Consuming sugar mindfully and adjusting your diet according to your menstrual cycle can help maintain stable blood sugar levels.Try out delicious recipes like summer tomato cashew dressing, spicy sesame dressing, steel cut oat congee with bok choy, and PB&J cups with crunchy quinoa.Chapters00:00Introduction and Phoebe's Relationship with Carbs02:46Carb Companions and Creating Better Blood Sugar05:57Using Moderation and Balance with Carbs09:52Takeaways on Carb Companions and Blood Sugar12:57Consuming Sugar Mindfully and Adjusting Diet According to Menstrual Cycle20:09Recipes: Summer Tomato Cashew Dressing and Spicy Sesame Dressing23:08Recipes: Steel Cut Oat Congee with Bok Choy and Ginger Peach Cake with Oat Crumble26:53Recipes: Oven Risotto with Shrimp, Asparagus, and Peas29:01Recipes: Buckwheat Crepes with Leek Confit, Salmon, and Eggs and PB&J Cups with Crunchy Quinoa30:00Quinoa Recipes30:37Ratatouille Quinoa Bake31:19Buckwheat Crepes with Leek Confit and Salmon32:27Green Curry Ramen with Eggplant and Green Beans33:38Noodles: Spaghetti and Harissa Bolognese34:07Loaves and Crusts: Sheet Pan Chicken BLT Panzanella36:16Spuds: Spring Potato Leek Soup with Asparagus37:32Corn: Crispy Polenta Cake with Eggplant Caponata41:09Legumes: Smash Chickpea Shakshuka with Summer Tomatoes43:49Barbecue Chicken Thighs with Black Eyed Peas and Collards