Recipes

Spring is a magical season. It feels fresh and new and like rebirth. Spring is filled with possibilities and motivation and a sense of anticipation. In Texas, spring is just a glorious three-day precursor to a miserable nine month extravaganza inside the humid oven we Texans like to lovingly call the Texas Gulf Coast. Join Susie T. Gibbs as she shares her top 10 tips for keeping your Spring meals low carb, light, and satisfying!

Spring radishes are a delicious vegetable to snack upon, should the afternoon munchies hit. They provide great crunch, especially if you clean them and store them in an ice-water bath in the fridge. This is a no-brainer “recipe” if you can call it that. The peppery bite of the radishes, along with the creamy sweetness of the butter and tang from the sea salt, makes this a very satisfying, wholly ketogenic!

Low-Carb Coconut Scotchies Recipe. Don’t make these planning to eat them fresh out of the oven. Make them ahead, and let them ripen for a day or two.

Simple Low-Carb Sautéed Asparagus Recipe. Not only will it delight your taste buds but also offers numerous health benefits for the Low-Carb dieter. By incorporating young asparagus, high-quality olive oil, fresh lemon juice, good sea salt, and fresh pepper, this recipe provides an easy and delicious way to enjoy a low-carb meal.

The important point remains that whatever you eat first in the day must be low-carb and a good source of protein. This sets you up for a dramatically reduced appetite for the rest of the day. If you are, indeed, intermittently fasting, this is even more important since a reduced appetite makes the fast far more comfortable.

Spice up your Thanksgiving feast (or any feast) with this spicy, Moroccan turkey breast recipe. Your guests will be talking about it for years to come!

Also known as Ras el Hanout, Low-Carb Moroccan Spiced Dry Rub provides a taste that mixes the best flavors of Indian, Middle Eastern, and Asian cuisine. The flavor in this spice mix is absolutely amazing and anyone from the country of Morocco will recognize the notes of the ingredients.

If you're nervous about raw eggs, you can pasteurize them with this easy-to-follow guide by Dana Carpender of CarbSmart.