11 best low carb diets

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100 Flavorful recipes

Enjoy Peach and Tomato Caprese Salad, Shrimp with Cilantro Ranch Slaw Lettuce Wraps, Fall Harvest Sheet Pan Chicken Thighs, Homemade Italian Sausage with Red Wine Tomato Sauce, Vanilla Ice Cream, and much more.

Precise portions

Make shopping simpler, reduce food waste, and save money with a wide variety of recipes scaled to feed two people with little left over.

Alternate diet options

Make dishes that are lower-sodium, lower-fat, dairy-free, gluten-free, vegan, diabetes-friendly, and more with recipes that include handy labels and substitution recommendations.

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An intro to low-carb cooking

Transition to a low-carb lifestyle with practical info about how to stock your kitchen and step up the flavor of your dishes.

Recipes labeled by convenience

Explore 30-minute, 5-ingredient, no-cook, and one-pot meals—plus nutritional info and tips for making the recipes even easier.

Slimming staples

Make your favorite staples, sauces, and dressings without all the carbs, from sandwich bread and tortillas, to sugar-free ketchup and vinaigrettes.

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The Mediterranean Way of Eating

There isn’t a single 'diet' that encompasses the entire Mediterranean region—spice-laden dishes of Morocco bear little resemblance to the lemon- and caper-laced cuisine of southern Italy. Rather, Mediterranean cooking is about what these cuisines have in common: a daily emphasis on vegetables and fruits, beans and lentils, whole grains, more seafood than meat and poultry, and heart-healthy olive oil. Fresh, high-quality ingredients and simple preparation techniques let the extraordinary flavors shine.

Pan-Roasted Swordfish with Chermoula

We took our fish to the next level by serving it with chermoula, a zesty Moroccan dressing.

Fava Bean and Radish Salad

These Italian-named earthy beans are favored throughout the Mediterranean and date back to ancient times.

Red Lentil Soup with North African Spices

The mild flavor of red lentils do not require a bit of embellishment, so we started by sauteing onion in olive oil and used the warm mixture to bloom some fragrant North African spices.

Marinated Green and Black Olives

We opted for olives with pits, which have better flavor than pitted ones, and found that tasters preferred brine-cured olives to salt-cured for their subtler flavors.

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Enjoy some low-carb yum with recipes like: Cajun-stuffed Bell Peppers

1. Preheat the oven to 400°F. Have a baking dish ready.

2. Place the bell pepper shells in the baking dish.

3. In a skillet over medium-high heat, warm the olive oil. Add the garlic and cook until it becomes fragrant. Add the mushrooms, cauliflower, chopped bell pepper tops, and the Cajun Seasoning, and cook for 8 to 10 minutes. Season with salt and pepper. Remove from heat and allow to cool for 10 minutes.

4. Add the Pepper Jack cheese to the mixture and mix well.

5. Fill each bell pepper with the vegetable and cheese mixture and bake for 15 to 20 minutes, or until the peppers are browned and the cheese is melted.

Tasty variation tip:

Make this an Italian dish by replacing the Cajun Seasoning with your favorite Italian seasoning blend and using mozzarella instead of Pepper Jack cheese. Make this a Greek dish by replacing the seasoning with a Greek blend and using Feta instead of Pepper Jack.

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Anti-inflammatory diet basics

Get essential information to jump-start your progress, including foods that can help with inflammation and rheumatoid arthritis, how to stock your kitchen, and more.

A kick-start meal plan

This anti-inflammation cookbook features a two-week meal plan, complete with shopping lists, simple recipes, and nutritional information.

Recipe hacks

Find suggestions for getting the most out of these recipes, from substituting ingredients to storing leftovers.

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Welcome to Low-Carbohydrate Variety!

I can’t tell you how to plan your menus. I can, however, give you a few pointers on what you’ll find here that may make your meal planning easier.

There are a lot of one-dish meals in this book— main dish salads, skillet suppers that include both meat and vegetables, and hearty soups that are a full meal in a bowl. I include these because they’re some of my favorite foods, and to my mind, they’re about the simplest way to eat. I also think they lend a far greater variety to low-carb cuisine than is possible if you’re trying to divide up your carbohydrate allowance for a given meal among three or four different dishes.

If you have a carb-eating family, you can appease them by serving something on the side, such as whole-wheat pitas split in half and toasted, along with garlic butter, a tortilla or two, rice, or a baked potato or sweet potato. (Of course, I don’t recommend that you serve them canned biscuits, Tater Tots, or Minute Rice, but that shouldn’t surprise you.)

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Creamy Cookie Dough Mousse

• 2 tablespoons unsalted butter
• 4 ounces cream cheese, softened
• 1/4 cup powdered erythritol
• 1 teaspoon sugar-free maple syrup
• 1-1/2 teaspoons vanilla extract
• 1/4 cup stevia-sweetened dark chocolate chips

Directions

1. In a small saucepan, melt the butter over low heat until golden brown
2. In a medium bowl, beat together the cream cheese, erythritol, maple syrup, and vanilla extract with a hand mixer until smooth and well combined
3. Beat in the browned butter until smooth and well combine
4. Fold in the chocolate chips; then spoon into two dessert cups and chill until ready to serve

Per Serving:

Calories 378 (From Fat 334); Fat 37g (Saturated 22g); Cholesterol 93mg; Sodium 184mg; Carbohydrate 16g (Dietary Fiber 6g); Net Carbohydrate 10g; Protein 5g

Chicken Pizza Casserole

• 1 pound boneless chicken thighs
• 1 tablespoon olive oil
• 2 large zucchini, cubed
• 12 ounces whole-milk ricotta cheese
• 4 ounces sliced pepperoni, divided
• 2 cloves minced garlic
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan

Directions

1. Preheat oven to 350 degrees and grease 9-x-13-inch glass baking dish
2. Cook chicken in oiled skillet over medium heat
3. Shred chicken
4. In large bowl, toss shredded chicken with zucchini, ricotta, half the pepperoni, garlic, salt, and pepper
5. Spread mixture in baking dish and bake 20 minutes
6. Sprinkle with mozzarella and parmesan, and top with rest of pepperoni
7. Bake another 5-10 minutes, until cheese is melted

Per Serving:

Calories 631 (From Fat 418); Fat 47g (Saturated 20g); Cholesterol 205mg; Sodium 1,052mg; Carbohydrate 9g (Dietary Fiber 2g); Net Carbohydrate 7g; Protein 44g

Goat Cheese Frittata

• 16 medium spears asparagus
• 2 tablespoons olive oil
• 4 ounces sliced white mushrooms
• 12 large eggs
• 1/2 cup heavy cream
• 2 cloves minced garlic
• Salt, to taste
• Pepper, to taste
• 4 ounces crumbled goat cheese
• 2 green onions, sliced thin

Directions

1. Trim ends from asparagus and cut into 2-inch pieces
2. In 10-inch cast-iron skillet, heat oil over medium-high heat
3. Add mushrooms and asparagus, and saute for 3-4 minutes, until browned
4. In a medium bowl, whisk together eggs, cream, garlic, salt, and pepper
5. Pour liquid mixture into skillet and sprinkle with goat cheese and green onion
6. Bake 30 minutes at 375 degrees, until set; then cut into wedges to serve

Per Serving:

Calories 505 (From Fat 366); Fat 41g (Saturated 18g); Cholesterol 622mg; Sodium 531mg; Carbohydrate 7g (Dietary Fiber 2g); Net Carbohydrate 5g; Protein 28g