Made from the finest sun ripened tomatoes, aged vinegars, grated horseradish, dozens of fresh ground herbs and spices, natural flavors and triple filtered purified water. Great for shrimp and other seafood dishes or add some extra zing to your favorite meat dishes.

Salsa Baja (sometimes called Salsa Negra or Black Salsa) is most known as a salsa-bar-favorite from the restaurant chain Baja Fresh. It is an obviously darker salsa that is heavily roasted to give it the distinctive flavor and color. The addition of a small amount of lemon juice concentrate and lime juice concentrate mixed with garlic gives it a slightly sweet taste without adding too many carbs.

Serve Low-Carb Italian Meatballs as a side dish or over a bed of your favorite veggies and call it a meal. We love sautéed spinach, zoodles, cabboodles (cabbage noodles), and green beans. Simply give these veggies a brief sauté in garlic and olive oil and serve the meatballs and sauce over them with a spoon or two of Parmesan! Yummy!

Low-Carb Swedish Meatballs in Brown Sauce are great meatballs to package and freeze for many different brown-gravy applications. Make, bake, portion, package and freeze on a tray. After frozen, place in a zip-top bag in the freezer and use as many as needed for individual servings. Way cheaper than store-bought meatballs plus you know what goes into them! Score!

Christmas is a holiday that is celebrated in most countries, even some that don't have a significant Christian population. With a holiday this widespread, you can imagine that the foods people eat at Christmas cover an amazing variety! In investigating this, I found certain common threads, as well as lots of diversity.

"Enjoy the Taste of Eating Right" is the theme for National Nutrition Month March, 2014. Eating for health can taste as good as our low nutritive counter parts.

In Kobe Japan, they have something quite unique, though often copied–Kobe Beef. Known for its high-fat content, as well as its unique flavor and texture Kobe Beef is an unparalleled taste experience.

The nice thing about living a low carb lifestyle is that you can start over again if need be, and you can do it with seasonal foods. This month’s recipes by Tracey Rollison include great choices like cauliflower, cabbage, parsnips and lemon.

For all the folks who went low carb on New Years Day, and who just want to know what they can eat without jacking up their blood sugar or doing a lot of cooking, this is your primer. Dana shows you the best ways to set yourself up for low carb success.

Do you bring your own lunch to work most of the time, or is picking up something on your lunch hour part of your routine? Let dietician Fransizka Spritzler help you make the best choices for your health and your wallet.

Judy Barnes Baker, author of Nourished and Carb Wars, shares her tips for throwing together tasty, spontaneous meals that will keep you on track. Includes 4 recipes.