FYI, from Dana Carpender, a new book that also considers calories (sort of) apparently..perhaps someone over there might take a look and see if it is of interest:
"Now that my new book is listed on Amazon.com, some people have expressed
alarm at the title: The Every Calorie Counts Cookbook. People want to
know why, and if I've decided low carb is dead. So it's time to explain
this book to you all:
I do not believe that low carb is dead; surveys show that as many people
are eating low carb now as were eating low carb a year ago. But the two
major book chains, Borders and Barnes & Noble, have stated that they
will not, for the foreseeable future, be stocking *any* new cookbooks
with the words "low carb" on the front cover. It does no one any good
for me to write books that can't get into the stores.
At the same time, carb controlled diets have expanded past Atkins,
Protein Power, CAD, and South Beach (which of course likes to claim it's
not low carb, but about "good carbs".) We now have everything from
people doing Induction, to people who are simply adding more protein and
healthy fat, while cutting out sugar, white flour, and other highly
processed carbs -- with a big range of carb control in between. Over
and over I have talked to people who "aren't doing low carb" -- but now
eat eggs for breakfast instead of a muffin, and meat and vegetables for
supper instead of pasta. (Do you know *anyone* who builds a dinner
party around nothing but pasta anymore?)
All along I have heard from a lot of people who have to watch their
calorie intake as well as their carbs; before Borders and B&N put the
nix on specifically low carb cookbooks my editor and I were talking
about a "low carb/low cal" cookbook.
In the introduction of Every Calorie Counts I talk about the two
competing diet theories, low carb and low cal, and that low calorie
theory fails to take into account the facts that what kind of foods we
eat influence how many calories we burn, and that eating more protein
and fat and less carbohydrate has been demonstrated to reduce appetite,
too -- it's hard to keep calories under control when you're ravenous.
On the other hand, I point out, some low carbers have gotten the idea
that so long as they keep their carb count very low they can eat
unlimited calories. I know of no studies that show this is so, only that
the increase in metabolism and reduction in appetite means we can eat
enough calories to be *comfortable*. (Most clinical studies show that
low carbers lose weight at between 1800-2200 calories per day.)
In the introduction I am *very* clear that *I* remain a low carber, and
intend to be so for life, and that folks who have thrived on low carb
should continue with it. Further, when talking about "good carbs" I am
very clear that vegetables are the best of the "good carbs" and whole
grains, no matter how highly touted currently, are the least beneficial
of the acceptable carbs, completely inessential in the human diet, and
apt to cause bad reactions in many.
That being said, there are some grains in the book -- generally diluted
with a *pile* of low carb ingredients. For instance, a 1/2 cup of cooked
wild rice combined with a whole batch of cauli-rice. And those recipes
will include a note that you can get great results leaving out the wild
rice entirely.
There will also be options -- for instance, "low carb tortilla OR whole
wheat tortilla." (I'll take the low carb tortilla every time.)
There are more fruits in this book, and a wider variety of fruits.
There are many, many recipes that are totally appropriate for a true low
carb diet -- lots of meat, poultry, fish, eggs, low carb vegetables,
cheese. And I will talk about how to determine just how low carb you
personally need to be.
There are few low carb specialty products -- I learned my lesson when I
put a bunch of recipes using Ketatoes in 500 More, only to have the Keto
company fold.There will, of course, be no sugar, white flour,
hydrogenated oil, or other egregious junk.
The title refers to the fact that every recipe in the book is NUTRITIOUS
-- no empty calories (nor empty carbs.) Every food in it will serve
health. Every recipe will have not only a calorie, protein, carb,
fiber, and usable carb count, but also a nutritional profile -- a list
of the vitamins and minerals it supplies.
I hope the book will serve a broader community -- true low carbers,
along with those who have simply realized that bagels for breakfast, a
sandwich for lunch, and pasta for dinner is *not* a healthy diet.
So that's the deal. All I can ask is that when Every Calorie Counts
hits the bookstores, you pick up a copy, flip through it, and see if you
think the food sounds both tasty, and appropriate for your own personal
way of eating."
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I'm now only 3lbs away from my Atkins low and lbs away from true VT!! How cool is that 
I'd starve if I couldn't have my low fat mayo in tuna for lunch. Although I bet that chicken would be yummy with some low fat mayo. I use 1 tbsp, it's still dry, but better than nothing LOL!
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