The Latest From CarbSmart

CarbSmart Magazine October 2013

Low-Carb Pizza Options

The pizza - beloved by many taste buds, yet hated by just as many waistlines. How can something so good be so bad? It just seems unnatural. Thankfully, we have some pretty inventive folks out there in the low carb community who mastered the pizza goodness without all the nasty processed carbs.

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Delicata Squash – A Treat for Fall and Winter Meals

Delicata Squash – A Treat for Fall and Winter Meals

Delicata squash. Have you seen these beauties at your local farmers market or food co-op? In my younger years, I remember trying acorn squash smothered in brown sugar and butter and not liking it. That distaste stayed with me into my adulthood; I assumed squash was squash and that it all tasted the same. Then about five years ago, after admiring how beautiful and colorful the winter squash varieties were, I decided to give squash another try. I did some reading on the different varieties of squash and picked up some delicata. If you haven’t given this winter squash variety a try, what are you waiting for?

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CarbSmart Magazine October 2013

Natural Fall Beauty DIY

Flip flops and sundresses feel like distant memories at this point. As we lament over the long lost lazy days of summer, we yearn for the natural beauty that seemed to come along for the ride. Although it tempting, is it necessary to head to the department store to reclaim that sun kissed glow? Sagdrina Jalal shows us that beauty vitality can be achieved during this season without even leaving the comfort of your home!

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Healthy Fats Avocado

10 Unexpected Health Benefits Of Nutritional Ketosis Besides Weight Loss

It’s been a spectacular journey over these past year, testing the concept of nutritional ketosis on myself. What started out as a simple n=1 experiment to learn if a very high-fat, moderate protein, very low-carbohydrate nutritional approach could make a impact on my weight and health once a traditional Atkins or Paleo-style diet wasn’t working for me anymore, has now become much more than that.

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CarbSmart Magazine September 2013

Dana’s Carpender’s Low Carb Anniversary – The 33% Report

I dropped the carbs from my diet the day after Labor Day 1995. I would have started a few days earlier, but I invited a bunch of people over for a Labor Day cookout, and already started making the food. So I consider the Tuesday after Labor Day my LowCarbiversary. It's been 18 years I've been eating this way, and since I'm 54 – 55 in October – that means I've been low carb for exactly one third of my life - that's 33%.

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low-carb cooking 101
Photo by Annie Spratt on Unsplash

Celebrating All of Your Low-Carb Holidays