June is National Fresh Fruit and Vegetables Month. Most low-carbers avoid fruit with the exception of berries in small amounts. I eat fresh berries at breakfast most mornings, but that's pretty much it for fruit. Vegetables, on the other hand, I eat liberally at every meal. This month I'm sharing 5 delicious vegetable-based recipes with 5 or fewer carbs per serving.
Roasted Radish Wedges with Pesto from Paola at Gnom-Gnom
(1 gram net carb per serving)
Pan-Fried Asparagus Tips with Lemon Juice & Lemon Zest from Kalyn at Kalyn's Kitchen
(less than 5 grams net carb per serving)
Oven-Fried Breaded Broccoli Bites from Stacey at Beauty & the Foodie
(3 grams net carb per serving)
Easy Four-Cheese Pesto Zoodles from Melissa at I Breathe...I'm Hungry
(5 grams net carb per serving)
Portobello Mushroom "Risotto" from DJ Foodie
(4 grams net carb per serving)
Video Presentation by Bret Scher, MD: "All About Cholesterol"
January 2018, Low Carb Nutrition Expo in San Diego, California
In this month's video presentation, cardiologist Bret Scher discusses cholesterol, heart health, and the benefits of carb restriction for reducing cardiovascular disease.
Franziska Spritzler, RD, CDE