F A Q – General

Q. Who are you?
I am Carrie Brown, and I live in Seattle, Washington, USA.  Want to know more?  I wrote a separate page on that.

Q. What are all the references to Marmalade about?
Well.  My blog used to be called “Marmalade and Mileposts” because it’s about food (Marmalade) and travel (Mileposts) and life (Marmalade = sweet + bitter; Mileposts = the markers along the way).  So there you have it.  Marmalade & Mileposts: the story of my life.  Out of that I started to nickname my kitchen ‘Marmalade HQ’.

Q. Who built your website?
I did, along with the technical brilliance of a couple of friends – Justin Schoen and Michael Mahoney – for whom I will be forever grateful.  Plus, the odd bit of geeky assistance from the fabulous Techs at BlueHost and NetRivet who secretly sent me short strings of code for the really complicated bits that I just couldn’t work out how to do on my own.  I did not abuse them.  I really only begged for help (and sent chocolate) when I’d spent a truly long time trying to figure it out to no avail.  They are the best techs in the history of the Universe.

Q. You eat all the time.  How come you aren’t as wide as a house?
Calories are not all that matter & all calories are not the same.  Get the nitty-gritty on how I eat what I want, and stay slim.

Q. Did you take all the photos on here?  What camera do you use?
I shot every last one.  I use a Nikon D300 & a Nikon D700 that I lovingly refer to as my husband.  We go on dates almost every single day & often for fabulous long road trips too.  Full gear list.

Q. Do you use Photoshop to alter your images?
I do not use Photoshop.  I don’t possess a copy.  I use Lightroom to catalog & process the RAW files into something I can print & publish.

Q. What’s the deal with getting free stuff?  Is this really stuff that you use, or do you just promote it because you’re paid to?  Can I trust your reviews to be honest?  Do you “like” stuff just because it was free or as a favor to a friend?
Go here.  I wrote a whole separate page on that.  Sad reflection on our culture, but true.  If you don’t want to read the mumbo-jumbo, just know that I only “like” stuff that I recommend or use myself, regardless of whether it was free or from a friend.  My friends know this about me, and apparently some of them still like me.

Q. What’s with all the feet?  Do you have a foot fetish?
I didn’t think I had a foot fetish, but maybe I do & am in denial.  My feet are my favorite part of my body.  It all started because I make photo books of all my road trips & when I made the first one I realized that I wasn’t anywhere in the book.  Since it’s a bit of a pain (and a bit weird if you ask me) to get a tripod out just to do self portraits, I started photographing my feet wherever I went so it would make the books a lot more personal to me.  From that point on, the title page of every book became my signature: a shot of my feet on that trip.  Plus friends & clients wanted trip photos of me from the road so I started sending foot shots along the way.  Now I get in trouble if I don’t post foot pictures on Facebook when I’m out & about.

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Catherine Bae - Do regular grocery stores sell xanthan gum? If not, where can I buy it? I’d like to try your sane lasagna recipe.

carrie - Hi Catherine, I can get xanthan gum in IGA, Safeway and PCC to name a few regular grocery stores. Bob’s Red Mill is the brand I buy, so you should be able to find it with all the other Red Mill stuff. Hope that helps!

Nancy M. - I love your blog and recipes. I did Atkins for 13 years- so eating SANE is the only way for me. I was wondering why you don’t post nutrition counts- as I’d love to see the protein, fiber and carb counts in your recipes.

Thanks for everything.

Nancy

carrie - THANK YOU, Nancy! Couple of reasons – 1. Time – there is only so much I can get done around my 60-hour-a-week day job, and if I have to choose between getting more recipes up to help people, or doing other things, I will always choose more recipes. 2. Jonathan and I don’t get into the micro-detail because it’s not necessary. We just focus on the macro – eating SANE foods/recipes – and the rest takes care of itself. Counting carbs is not helpful – more is helpful is counting the # of non-starchy vegetables you consume in a day. It’s the type of carbs that is important and meaningful. If you’re eating 10 servings of non-starchy veggies a day you don’t need to worry about how much fiber you have consumed – you will have consumed enough. The amount of protein would be helpful (so I will plan on adding this to my never-ending list of things to do) as it’s not always obvious how much protein you are consuming, but as long as you focus on eating those 7 best sources of protein, you will be fine. Likely not the answer you were hoping for, but I hope it helps! Please email me if you want to discuss further! THANK YOU for you support and for helping us share this with the world. We hugely appreciate it.

Barbara Maclachlan - Hi Carrie,
I love listening to your podcasts, I’m a new fan! I just received your book “Eat Desert First! Ice creams”. I am a fool for ice cream and was really looking forward to making some for myself. I cannot eat xylitol, seriously cannot. I have used Truvia as a sugar sub in coffee for a while, without ill effects. Is it possible, or have you tried, to use Truvia in your recipes?
Thanks,
Barbara

carrie - Hi Barbara – I am so sorry that I missed your comment. I try to keep up but it’s hard sometimes. THANK YOU for the podcast love. I am so sad that you cannot tolerate xylitol. I have not tried Truvia in my recipes as I have read a lot of bad things about it. Since you can tolerate erythritol, I would recommend you using that in place of the xylitol. Since it is not as sweet as xylitol you may find that you have to add a little bit more to get the same sweetness in the ice creams, although I have not done any trials. Since I have not trialed erythritol in my recipes I cannot guarantee it will work, but I think it’s worth trying. I do hope that is somewhat helpful! Let me know how you get on. Hugs.

isabel - What does Jonathan think about starchy good Carbs such as Sweet Potatoes, Acorn and Butternut squash and any other of the squashes except zucchini and summer which is obviously non-starchy–and beets-I’m not sure if beets are starchy. Do you both recommend eating them at all

carrie - Hi Isabel, we focus on non-starchy vegetables, but do eat a few of the starchier ones on occasion if it keeps us happy. I eat beets, but not all the time as they are starchier than other veggies. Hope that helps!

Jacqueline - Why do you use xylitol vs stevia? Isn’t Stevia more natural and zero calories? Pros and cons as you see them? You may have had a podcast on this, but the only one I’ve heard so far is the one where you bought 50lbs!

carrie - Hi Jacqueline – yes we have done podcasts on sweeteners. The main reason I don’t use stevia is because it tastes nasty. Then, stevia does not have any bulk, and for baked goods and other such dishes you actually need the bulk, not just the sweetness.

Rita Dukes - Hi Carrie. I just bought your soup book and have one quick question. When the ingredient list has 9 oz./250g almond flour / almonds, I’m assuming that is 9 oz. of each, almond flour and almonds.

Thanks.

carrie - Hi Rita, Things are called different things in different parts of the world. Ground almonds is called almond flour in the US so I use both names so people know what I mean. One 9 oz for the recipe, not two! THANK YOU so much for your support in buying my cookbook!

Hope that helps!

Diana - I love your recipes!

I used to eat mint jelly on my lamb chops. It was a sweet jelly, not the vinegar mint sauce that chef’s prefer. How would I go about re-creating this type of jelly without sugar, but still making it sweet? Can you use sugar subs in the jelling process?
Thanks, Diana

Michelle Vaccaro - Hi Carrie, Just dove into being Sane this past January and reconfiguring my lifestyle and KITCHEN has been a great challenge. Thankfully I have the podcasts each day, and now am looking forward to trying the recipes in my new cookbook additions–your ice creams and smoothies/veggie cookbooks. Thanks very much.
Re-learning to cook with your help,
Michelle

Krisztina Foster - Hi Carrie,
Can you please detail the distinction between almond meal and ground almond?
I use ground almond in baking – it’s a lot coarser than almond flour, but – for the life of me – I cannot find any almond meal in the UK.
All web-search results equates almond meal and ground almond; but in some recipes you are very specific saying “almond meal (not flour or ground almonds)”.I’m completely baffled by what the difference is.
Thank you, Krisztina

Mike - Your recipes look phenomenal. You need to seriously consider finding a way to pre-package some of these meals & sell them at grocery stores. Granted, it’d be difficult, and not as fresh/healthy. However, for single guys like me(even w/ the short prep time) making this stuff isn’t a reality. A store bought version would still be 90% healthier, and now’s the time to do it b4 the Calorie Myth craze dies down. Give the idea some thought and strike while the iron’s hot(b4 someone else does)!

Michelle - Hi Carrie, I live in Australia and absolutely love the good work you and Jonathon are doing to educate “the world” on sane eating and exercising. Your recipes are amazing, thank you. I have just made the dark chocolate expresso cookies, OMG talk about YUMMY! I followed the recipe exactly, but I have also purchased a large bag of cacoa butter. Could this be used in replace of the cacao chocolate the next time I make these, or would the cookies be a flop? Cheers Michelle

carrie - Michelle – I cannot say for sure as I have not trialed it but I would not expect great results if you replaced the cocoa with just cocoa butter.

carrie - Mike – let’s hope this is not a craze but a lifelong commitment that people make to their health! Thanks for the recipe love.

Janet - How do you convert 200g of Xylitol to cups? Is that 1/2 cup? Thank you.

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