This recipe started with one of those grocery-store samples that turns out to be surprisingly good.

My husband and I were shopping one day when the Sample Lady was handing out Savoury Braised Green Beans from a Becel recipe book. I liked them enough to take the recipe home, but of course I immediately started thinking about how I could change it to fit the way I was eating. 😂

Instead of Becel, I used the bacon drippings from two strips of bacon. I also used an Arctic Gardens mixture of green beans and baby carrots because that's what I had on hand.

The result was an easy savoury vegetable side dish with bacon, onion, garlic, and broth.

Servings: 4
Prep Time: 10 minutes
Cook Time: 18 minutes
Net Carbs: Approximately 7g per serving

Ingredients

• 2 strips thick-sliced bacon
• 1 small onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 cups frozen green beans and baby carrots
• 1/2 cup low-sodium vegetable or chicken broth
• Black pepper, to taste

Original ingredient note: I used Arctic Gardens Orleans Style beans and baby carrots because that's what I had in my freezer. You can also make this with plain green beans or another similar vegetable blend.

I originally made these cheese crackers because I wanted something crunchy to have with chicken soup.

I found a low-carb cracker recipe on DiabetesForum.com, but it used almonds, which I couldn't eat. So, as usual, I started experimenting. 😂

I ended up making my own incredibly simple version using mozzarella and Parmesan cheese. They were crispy, tasted great, and took only about a minute in the microwave.

My very scientific measurement for that first batch? I grated the cheese for 16 strokes and guessed it was about two ounces. 😂 Fortunately, I eventually figured out that about a tablespoon of mozzarella per cracker worked just fine.

Ingredients

• 5 tbsp shredded mozzarella cheese, approximately 1 tbsp per cracker
• 1¼ tsp grated Parmesan cheese, approximately ¼ tsp per cracker
• Garlic salt or other seasoning, optional

Directions

1. 
   Cover a microwave-safe plate with parchment paper.
2. Divide the mozzarella into 5 small piles, using approximately 1 tablespoon for each.
3. Sprinkle each pile with approximately ¼ teaspoon Parmesan.
4. Add a very light sprinkle of garlic salt or your favorite seasoning, if desired.
5. Microwave for approximately 1 minute, or until the cheese has melted and begun to crisp.
6. Allow the crackers to cool before removing them from the parchment. They'll firm up as they cool.

Original calculated nutrition per cracker:
Approximately 36 calories | 3g fat | 0g carbohydrates | 3g protein

My original calculation showed 0g carbs using the cheese brands I had at the time. Nutrition varies by brand, and some cheeses may contain small amounts of carbohydrate.

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Photo credit: Catherine McDiarmid-Watt
All rights reserved

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Shopping List:

Mozzarella cheese

Parmesan cheese

Garlic salt or favorite seasoning

Parchment paper

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TODAY'S BOOK SUGGESTION
300 15-Minute Low-Carb Recipes
Hundreds of Delicious Meals That Let You Live Your Low-Carb Lifestyle and Never Look Back
-- Eat well, stay fit, and maintain your low-carb diet with these 300 delicious and easy recipes that can be made in 15 minutes or less from start to finish. Simple and speedy cooking methods will lead you to a fabulous finished product every time.

Studies show that low-carbohydrate dieting works to take weight off and improve cholesterol. But 300 15-Minute Low-Carb Recipes proves that low-carb doesn't mean you have to sacrifice flavor and taste. All of these low-carb recipes by bestselling author Dana Carpender will provide you and your family with delicious, nutritious, and filling meals that will keep you feeling healthy and leave your stomach stuffed.

I originally made these low-carb cream cheese pancakes as a little birthday treat for myself.

I'd been searching online for a low-carb birthday cake, but most of the recipes I found used artificial sweeteners. At the time, I was avoiding them, so I kept looking and came across a simple low-carb pancake recipe instead.

Birthday pancakes? Why not? 😂

Mine didn't turn out nearly as pretty as the ones I'd seen online, but they still tasted good! I adapted the recipe by adding a little palm sugar and cinnamon because I wasn't using sugar-free syrup.

Recipe details

Makes: 4 pancakes
Prep Time: About 5 minutes
Cook Time: About 12 minutes
Net Carbs: Approximately 2g per pancake
Contains: Egg and dairy

Ingredients

• 1/4 cup cream cheese
• 2 large eggs
• 1 tsp coconut palm sugar or preferred sweetener, optional
• 1/2 tsp cinnamon, optional
• 1 tbsp butter, for cooking

Add the cream cheese, eggs, sweetener, and cinnamon to a blender. Blend until smooth.

Melt the butter in a frying pan over medium heat.

Pour approximately one-quarter of the batter into the pan for each pancake.

Cook for about 2 minutes, or until the bottom is golden and the pancake is set enough to flip.

Carefully flip and cook for approximately 1 minute on the other side.

Repeat with the remaining batter.

Serve with butter, berries, or your favorite pancake topping.

MY ORIGINAL TOPPING

Because I wasn't using artificially sweetened syrup, I added a little palm sugar and cinnamon directly to my pancake batter. Sometimes I just added a dollop of butter on top, or put a little cinnamon spread on my plate and picked up some with each bite.

Original calculated nutrition per pancake:
Approximately 122 calories | 11.2g fat | 2.3g carbohydrates | 0.3g fiber | 4.1g protein | 2g net carbs

Nutrition is an estimate based on the ingredients I originally used and will vary depending on ingredients, toppings, and serving size.

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Photo credit: Catherine McDiarmid-Watt
All rights reserved

---

Shopping List:

Eggs

Cream cheese

Cinnamon

Coconut palm sugar or preferred sweetener

Butter

Optional berries/toppings

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 TODAY'S BOOK SUGGESTION:
1,001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back
-- This tasty collection draws on the best 1,001 recipes from Dana Carpender’s bestselling books, including 500 Low-Carb Recipes, 15-Minute Low-Carb Recipes, 500 More Low-Carb Recipes, 200 Low-Carb Slow Cooker Recipes, The Low-Carb Barbeque Book, and Low-Carb Smoothies.

You’ll find delicious and varied options, including recipes for "high-carb" foods you thought you had to give up forever, such as Cinnamon Raisin Bread and Mocha Chocolate Cheesecake.

Staying on the low-carb course will be easy with choices from barbecue to slow-cooker to internationally inspired dishes.

This easy low-carb Chicken Bacon Caesar Salad was one of my favorite filling lunches when I was eating low-carb. It's loaded with chicken, crispy bacon, mozzarella, Parmesan, and romaine, with a little chia seed sprinkled in for good measure.

I originally created this during the period when I was following a very high-fat version of low-carb eating, so yes, my original recipe even included some of the bacon drippings. 😂 These days, I'd consider that completely optional.

One of my favorite things about this lunch was prepping the chicken ahead of time. I'd cook and dice a chicken breast while making dinner, freeze it in small portions, and then I could make this salad quickly whenever I wanted one.

Recipe details

Serves: 1
Prep Time: About 10 minutes, with precooked chicken
Net Carbs: Approximately 4.4g
Contains: Dairy; Caesar dressing may contain egg, fish, and other allergens depending on brand*

Check the labels on your bacon, cheese, and Caesar dressing if you're avoiding specific ingredients or allergens.

Ingredients

• 1/4 cup cooked chicken breast, diced
• 2 strips bacon
• 4 to 6 leaves romaine lettuce
• 1/2 cup mozzarella cheese, shredded
• 1 tsp grated Parmesan cheese
• 2 tbsp Caesar dressing
• 1/2 tsp chia seeds

MAKE-AHEAD CHICKEN

I used to cook my chicken ahead of time while I was already making dinner. Once cooled, I'd dice it and refrigerate or freeze it in small portions, so I'd have cooked chicken ready for quick lunches throughout the week.

MAKE THE SALAD

1. Cut the bacon into small pieces with kitchen scissors. I find this much easier than trying to cut it after it's cooked.
2. Cook the bacon in a skillet until crisp.
3. Add the precooked diced chicken and heat until the chicken is hot throughout.
4. Wash and dry the romaine. A salad spinner makes this especially easy.
5. Tear the lettuce into a bowl and top with mozzarella, Parmesan, and chia seeds.
6. Add the warm chicken and bacon.
7. Drizzle with Caesar dressing and toss everything together.

Combine as follows: 1. Tear up 1/2 of the romaine lettuce and place in a salad bowl.

2. Grate 1/2 of the full-fat mozzarella cheese over the lettuce.

TIP: If you're using a deep salad bowl, you can assemble the ingredients in two layers so the chicken, bacon, cheese, and dressing are distributed throughout the salad.

This easy coconut oil chocolate fudge has just four ingredients and takes about 10 minutes to make. No complicated candy-making required!

I originally made this when I was eating low-carb and wanted a simple homemade chocolate treat. It's made with cocoa powder, coconut oil, vanilla, and a little coconut palm sugar, and my original recipe worked out to approximately 1g net carbs per piece.

The hardest part may be getting it into the freezer without spilling it everywhere. Ask me how I know. 😂

Recipe details

Makes: Approximately 30 small pieces
Prep Time: About 5 minutes
Freezer Time: About 10 minutes
Net Carbs: Approximately 1g per piece
Contains: Coconut
Made without: Wheat, gluten, dairy, eggs, or nuts*

Always check individual ingredient labels if you're avoiding specific allergens.

Ingredients

• 1/4 cup cocoa powder
• 1/4 cup coconut oil
• 2 tbsp coconut palm sugar (or your preferred sweetener)
• 1/2 tsp vanilla extract

Preparation:

Place the coconut oil in a microwave-safe container and microwave for approximately 30 seconds, or until melted.

Add the cocoa powder, coconut palm sugar, and vanilla. Stir until thoroughly combined.

Place the container in the freezer for approximately 10 minutes, or until the mixture is firm.

Remove and cut or break into approximately 30 small pieces.

Store the fudge in the refrigerator or freezer, since coconut oil softens at warmer temperatures.

THE PRETTY WAY... AND THE EASY WAY 😂

For the photo on this post, I decided to pour my fudge into a candy mold, so I'd have beautiful little individual chocolates.

They were beautiful.

I also managed to spill the chocolate on the counter, on the floor, and inside my freezer.

After that experiment, I decided the easiest method was to mix everything right in a small square container, freeze it, and cut or break the fudge into pieces afterward. They won't be quite as pretty, but your kitchen may survive.

Original calculated nutrition per piece:
Approximately 23 calories | 2.2g fat | 1.5g carbohydrates | 0.5g fiber | 0.4g protein | 1g net carbs

Nutrition is an estimate and will vary depending on the cocoa, sweetener, and other ingredients used.

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Photo credit: Catherine McDiarmid-Watt
All rights reserved

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Shopping List:

Coconut oil

Unsweetened cocoa powder

Coconut palm sugar or preferred sweetener

Vanilla extract

Small freezer-safe container

Optional silicone candy mold

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TODAY'S BOOK SUGGESTION:
The Dieter's Chocolate Cookbook: Low fat, low carb, low calorie, sugar free but all CHOCOLATE!
-- contains low-fat, low-carbohydrate, low-calorie, and sugar-free recipes. This cookbook is perfect for anyone following one of these diets but still craving chocolate.

Each recipe lists the nutritional data for each serving, and shows for which diets the recipe is suitable. The cookbook contains over 75 delicious original recipes, including baking, candies, desserts, drinks, ice cream, sauces, and even savory.

Delicious recipes include Chocolate Cheesecake Brownies, Wasabi Chocolate Truffles, Mint Chocolate Cocktail, Chocolate Barbecue Sauce, Chocolate Sorbet, Mexican Hot Chocolate, Chocolate Biscotti, Chocolate Crepes and Chocolate Frozen Yogurt.

“With these recipes, you can eat delicious desserts and truly not feel guilty. Making healthier versions of favorite foods is key in weight control, and The Dieter's Chocolate Cookbook helps us do just that.”

If you're tired of drinking plain water, this refreshing Sassy Water recipe is an easy way to add some flavor with lemon, cucumber, fresh ginger, and mint.

I originally discovered Sassy Water years ago after seeing recipes inspired by The Flat Belly Diet on Pinterest. There were all sorts of health claims attached to it at the time, but honestly, I kept making it for a much simpler reason:

It tastes really good!

The combination of cucumber, lemon, ginger, and mint turns an ordinary pitcher of water into something fresh and flavorful. I added green tea to my version and prepared the whole pitcher the night before so it was cold and ready for the next day.

OTHER FLAVORS TO TRY

Once you've made the basic recipe, try adding:

• Strawberries or other berries
• Pineapple
• Tangerine or orange
• Lemon balm
• Bee balm
• Lavender

TIP: Use fresh ginger and keep it in the freezer. Frozen ginger is easy to grate, creates less mess, and lasts much longer than fresh ginger sitting in the refrigerator.

Makes: About eight 8-ounce glasses
Prep Time: About 10 minutes, plus chilling time

Ingredients

• 1 lemon, sliced
• 1 medium cucumber, sliced
• 1 tsp freshly grated ginger
• 10 to 12 fresh mint leaves
• 8 cups water
• 2 to 4 green tea bags, optional

Directions

1. Bring 8 cups of water to a boil and add the green tea bags.
2. Steep according to the tea package directions rather than leaving the bags in indefinitely. Remove the tea bags and allow the tea to cool.
3. Pour into a large glass pitcher.
4. Add the sliced lemon, cucumber, grated ginger, and mint.
5. Refrigerate for several hours or overnight to allow the flavors to infuse.
6. Pour over ice and enjoy cold.

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Photo credit: Catherine McDiarmid-Watt
All rights reserved

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Shopping List:

lemon

cucumber

fresh ginger

mint leaves

Green tea, optional

Large glass pitcher

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TODAY'S BOOK SUGGESTION:
Flat Belly Diet! Cookbook
-- Belly fat is not only unsightly, but it's also deadly; it has been linked to a long list of adverse health conditions, including heart disease, diabetes, and breast cancer.

Prevention's Flat Belly Diet, a revolutionary plan that's already helped more than one million people lose weight around their middles, may help target dangerous belly fat with monounsaturated fats (better known as MUFAs)—found in delicious foods like nuts and seeds, vegetable oils, olives, avocados, and dark chocolate.

"The food...tastes so good, and there's so much of it!"

On the Flat Belly Diet, it's important to enjoy these foods in the right amounts, with every meal. The Flat Belly Diet! Cookbook makes that easy. 

All of the recipes were carefully developed to make sure every meal includes just the right amount of MUFAs and meets the plan's 400-calorie guideline, so readers can mix and match meals to suit their taste. And there's no need to count calories. All the work has already been done!

Need a quick low-carb breakfast or lunch? This blueberry mug muffin takes about five minutes from start to finish and cooks right in the microwave.

I used ground flaxseed instead of flour, making it naturally gluten-free and nut-free. The result is a light, moist muffin that's surprisingly filling.

And yes, it really does rise right up out of the mug while it's cooking! Don't panic. 😂 It settles back down when it's finished.

I used to make this even faster by preparing several batches of the dry ingredients at once and keeping them in small containers in the fridge. Then whenever I wanted a muffin, I could grab one, add the wet ingredients and blueberries, and have lunch ready in moments.

Recipe details

Servings: 1 muffin
Prep & Cook Time: About 5 minutes
Microwave Time: 99 seconds
Net Carbs: Approximately 6.4g per muffin
Contains: Egg, coconut
Made without: Wheat, gluten, dairy, soy or nuts*

Always check individual ingredient labels if you're avoiding specific allergens.

Ingredients

Dry Ingredients

• 3 tbsp ground flaxseed
• 1/2 tsp baking powder
• 1 tsp cinnamon

Wet Ingredients

• 1 large egg
• 1 tbsp coconut oil
• 1/2 tsp vanilla
• 1 tbsp blueberries

Preparation:

Place the coconut oil in a large microwave-safe coffee mug and microwave for about 20 seconds, or until melted.

Add the ground flaxseed, baking powder, and cinnamon.

Add the egg, vanilla, and blueberries, and mix thoroughly.

Microwave for approximately 99 seconds. Microwave wattages vary, so cooking time may need to be adjusted.

Don't be alarmed if the muffin rises above the top of the mug while cooking. It should settle back down afterward. This is why I recommend using a large mug!

Let it cool briefly. The muffin should release easily from the mug.

Eat it straight from the mug or turn it out, slice it into 5 or 6 pieces, and serve with your favorite spread.

MAKE IT EVEN FASTER

I used to prepare five batches of the dry ingredients at once. I'd make one muffin immediately and store the other four dry mixtures separately in small containers in the refrigerator.

When I wanted another muffin, most of the measuring was already done. Just add the dry mixture to your mug with the wet ingredients and blueberries, and you're ready to go!

Original calculated nutrition per muffin:
434 calories | 34.3g fat | 20.6g carbohydrates | 14.2g fiber | 15.4g protein | 6.4g net carbs

Nutrition is an estimate and will vary depending on the specific ingredients and brands used.

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Photo credit: Catherine McDiarmid-Watt
All rights reserved

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Shopping List:
• Bob's Red Mill Ground Golden Flaxseed Meal
• Baking Powder, Gluten Free, Sodium Free
• Extra Select Korintje Cassia Cinnamon
• Extra Virgin Coconut Oil by Garden of Life
• Wilton Clear Vanilla

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TODAY'S BOOK SUGGESTION:
500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love
-- One of the toughest challenges of any diet is having enough variety and choices to keep the dieter from losing interest. The most common reason that people abandon their diet is boredom, but 500 LOW CARB RECIPES: 500 Recipes, From Snacks to Dessert, That the Whole Family Will Love by Dana Carpender has more than enough recipes to keep even the most finicky dieter on track.

With recipes for everything, including hors d'oeuvres, snacks, breads, muffins, side dishes, entrees, cookies, cakes, and much more, this is an endless supply for creating meals for the whole family night after night. Whether everyone in the family is on a diet or not, these recipes are proven winners with adults and kids alike.

These easy low-carb cheese puff crackers may be the simplest snack you'll ever make. All you need is a slice of cheese, parchment paper, and a microwave!

I originally came across the idea while looking at low-carb cracker recipes and couldn't believe how simple it was. Cut one slice of mozzarella into 16 little pieces, microwave them until they puff and crisp, and you've got homemade cheese crackers!

They're great when you get the munchies, alongside soup or salad, or whenever you want something crunchy. One slice of cheese makes about 16 crackers, with approximately 0.1g net carbs per cracker based on the cheese I used.

I used to make a batch in the morning whenever my cracker container was getting empty. They're that easy!

Servings: 1, about 16 crackers
Prep Time: 1 minute
Cook Time: About 45 seconds
Net Carbs: Approximately 0.1g per cracker
Contains: Dairy
Made without: Wheat, gluten, soy, eggs, nuts, or added sugar*

Always check the ingredient label on your cheese if you're avoiding specific allergens or ingredients.

Directions:

1. Cut one slice of mozzarella cheese in half, then continue cutting each piece in half until you have approximately 16 small pieces.
2. Arrange the cheese pieces in a circle on parchment paper, leaving a little room between them. Do not use wax paper, as it can melt or stick.
3. Leave the center empty because a piece placed there may cook faster and burn.
4. Microwave for approximately 45 seconds, or until the cheese has puffed and is beginning to brown. Microwave times can vary, so watch them closely the first time.
5. Let the crackers cool completely, then peel them from the parchment paper. They'll become crispier as they cool.
6. Enjoy immediately or store in a covered container.

Optional: Sprinkle the cheese with your favorite seasoning before microwaving. I tried garlic salt and loved it!

Nutrition information from the mozzarella cheese I originally used:

Per cracker: approximately 4 calories and 0.1g carbs
Entire 16-cracker batch: approximately 60 calories and 2g carbs

Nutrition will vary depending on the brand and type of cheese used. Check your package for the most accurate information.

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Photo credit: Catherine McDiarmid-Watt
All rights reserved

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Shopping List:

Sliced mozzarella cheese

Parchment paper

Optional seasonings

Microwave-safe plate

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TODAY'S BOOK SUGGESTION:
Eating Stella Style: Low-Carb Recipes for Healthy Living
-- Eating Stella Style is really about mouthwatering recipes: How does a Hot Ham and Cheese Egg Roll sound for breakfast?

Or Strawberry and Mascarpone Cream Crêpes, Stella Style Baked Eggs Benedict, or Coconut Macaroon Muffins?

For lunch or dinner, choose Grilled Portabella and Montrachet Salad, Wood-Grilled Oysters with Dill Butter, Kim's Stuffed Chicken Breasts with Lemony White Wine Sauce, Shaved Zucchini Parmesan Salad, or Spaghetti Squash with Clams Provençal Sauce.

Satisfy your snack cravings with Better Cheddar Cheese Crisps, Devilish Deviled Eggs with Tuna, or Cheesy Pecan Cookies. And for dessert, try Pumpkin Pound Cake, Lemon Meringue Pie, Honeydew and Blackberry Granita, or Chocolate Pecan Truffles.

Click to read more

I experimented with making a low-carb, gluten-free pizza for dinner, using a recipe from Low Carb and Gluten Free Comfort Foods as my starting point and making a few changes of my own.

Did it work? Sort of. 😂

The crust was made entirely from shredded cheese fried in a little olive oil. It tasted great, but I found it much too oily.

I wasn't giving up, though! My next experiment was going to be baking the cheese crust in the oven or trying it in the microwave. I'd previously made some great crispy cheese “taco shells” in the microwave, although I wondered whether that might make the crust too crispy for pizza.

I also learned that I went WAY overboard on the meat the first time. The original recipe called for much more than I needed, so I've reduced the amounts below.

Serves: 4
Prep Time: 10 minutes
Net Carbs: 1.5 per slice
Contains: dairy
Made without: Wheat, gluten, eggs, soy, and nuts

I tried out a low-carb bagel recipe given to me by JWag on the DiabetesForum.com, and I am so proud of how these turned out! And they do taste delicious with butter!

I'd been experimenting with melting dark chocolate together with coconut oil and freezing it into little pieces. Then I started wondering... what if I turned it into an actual treat? 😂

I'm allergic to nuts, so when I originally created this recipe, Savi Seeds was the brand name I knew them by at the time. They're actually Sacha Inchi seeds, sometimes called Inca peanuts, and they have a crunchy, nutty flavor.

Today I started thinking about making it into a treat, so I have added crushed Sacha Inchi seeds, unsweetened shredded coconut, and sweetener to my mixture. I am allergic to nuts, but I just happen to have some Sacha Inchi seeds I needed to use up.

I came across this recipe on Pinterest, and kalynskitchen.com - I am in love!


So, as usual, I had to play with the recipe - of course, I made some changes. I tried it first in regular muffin pans with muffin papers - don't do it!

The muffins stick to the muffin papers and are impossible to remove. So next I tried them in large silicone muffin pans, and they popped out beautifully!

Servings: makes six large muffins
Prep Time: 10 minutes
Cook Time: 35 minutes
Net Carbs: 3.4g carbs per muffin
Potential Allergens: dairy, egg
Free of Wheat, Gluten, Soy, Sugar, Nuts, Tomato

Ingredients:
2 cups of Cheddar Cheese, shredded
1 TBSP Parmesan Cheese, grated
1/3 cup Heavy Whipping Cream
4 slices Bacon, reduced salt
6 TBSP Peppers, yellow, red, green, chopped
6 large eggs
1 tsp baking powder, gluten-free
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
1/4 tsp black pepper


Preparation:
Cut up bacon into small pieces and fry till well-cooked.

Distribute evenly in muffin cups.

Chop peppers and put 1 TBSP in each muffin cup.

Distribute the cheddar cheese in the muffin cups.

Mix eggs, cream, baking powder, and spices together. Pour into muffin cups, about 3/4 full. Stir lightly.

Sprinkle Parmesan cheese on top and bake at 350°F for 30-35 minutes, until muffins have risen and are lightly browned and set.

Nutritional Data:
Per muffin - 432g calories, 37.3g fat, 3.4 net carbs, 0.2 fiber, 21.1g protein
Estimated Glycemic Load - 1
Inflammation Factor - 0

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Photo credit: Catherine McDiarmid-Watt
All rights reserved

---

Shopping List:
• Eggs
• Heavy Whipping Cream
• Red, yellow, green peppers
• Cheddar Cheese
• Comal County Bacon
• Grated Parmesan Cheese
• Baking Powder, Gluten-Free, Sodium-Free
• Garlic Powder
• Onion Powder
• Ground Black Pepper

---

 TODAY'S BOOK SUGGESTION:
1,001 Low-Carb Recipes: Hundreds of Delicious Recipes from Dinner to Dessert That Let You Live Your Low-Carb Lifestyle and Never Look Back
-- This tasty collection draws on the best 1,001 recipes from Dana Carpender’s bestselling books, including 500 Low-Carb Recipes, 15-Minute Low-Carb Recipes, 500 More Low-Carb Recipes, 200 Low-Carb Slow Cooker Recipes, The Low-Carb Barbeque Book, and Low-Carb Smoothies.

You’ll find delicious and varied options, including recipes for "high-carb" foods you thought you had to give up forever, such as Cinnamon Raisin Bread and Mocha Chocolate Cheesecake.

Staying on the low-carb course will be easy with choices from barbecue to slow-cooker to internationally inspired dishes.

Click to read more