Low-Carb Fall (Autumn)

Low-Carb Stuffed Zucchini comes together quickly and satisfies the craving for lasagna. Perfect for a weeknight meal.

You don’t need to blow your diet on white bread stuffing and pies this Thanksgiving. Instead of making excuses, eat keto on turkey day. You’ll stay on your current plan without losing an ounce of flavor. It’s natural to associate the word “diet” with bland, tasteless food, but with keto, this isn’t the case. You don’t have to give up the gravy to enjoy a fabulous holiday feast that’s keto-friendly.

Fluffy Chix Cook Low-Carb & Keto Barbecue Rub Recipe may be doubled or tripled and stored for later use. Perfect for Labor Day or all summer.

Throwing a low carb Labor Day Party on a budget is easier than you think. Summer meat sales and bountiful vegetable harvests provide many opportunities to get perfect low carb foods at a fraction of regular prices. With a little ingenuity and imagination, Susie T. Gibbs helps us stay true to our low carb roots while navigating through a National Meat Holiday such as Labor Day, on a budget and with Texas flare to boot.

Don't cover that grill and stow it away for winter quite yet! If you do, you’ll be missing out on one of the best seasons to throw a ketogenic fall barbecue. More than that, grilling blends perfectly with the ketogenic diet. Cooking low-carb vegetables and meat outdoors imparts a signature smoky flavor no oven can replicate.

This is the time of year when people go absolutely looney for Starbucks Pumpkin Spice Latte coffee drinks BUT they don't want all the added sugar and poor ingredients Starbucks uses. Our Low-Carb Pumpkin Spice Latte recipe for one is a simpler, quicker version that uses brewed coffee instead of espresso shots and substitutes heavy cream for skim and 2% milk. What you get is a creamier, smoother hot coffee drink with half the calories and 2g of net carbs instead of 52g!

As the days get shorter and the nights grow colder, it seems we have less motivation to stay the course with our low carb plans - especially around Halloween. The copious amounts of junk food we are presented with can be overwhelming. How do we break this vicious cycle of the norm? Misty Humphrey gives you some great ways to keep the family - and the neighborhood - healthy.

Everyone loves barbecue! And at first glance, a rack of ribs or some barbecued chicken seems ideal for us low carb types. But there's a problem with virtually all commercial barbecue: the sauce. It's sugary. Often you'll get as much as 12 grams of sugar in a two-tablespoon serving - and who stops at two tablespoons? So it behooves us to learn how to turn out fabulous barbecue at home. I've always been a good cook, but until I learned the difference between grilling and barbecuing, I would try to grill ribs, and cremated them. Then I learned how to slow-smoke food. Now my ribs, chicken, even turkey, turn out succulent, smoky, and delicious every time.

Summer is over and it's time to get the kiddos back to school. In all the hustle–bustle of equipping them with new clothes, books, school supplies and backpacks, I want to emphasize one chore that often gets lost in the mix: What are they going to eat for lunch?

August & September in Texas signals an end to the summer's crop of fresh tomatoes.  This is our signal to stock up on hearty, rich tasting, vine ripened tomatoes - and do that voodoo we do so well with them before the tasteless winter imposters make the scene. Susie T. Gibbs tells us that now is the time to freeze, can, make sauces, soups, pastes, juice, and chop these prize tomatoes and provides us with a host of recipe ideas.