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When rice becomes secondary

When rice becomes secondary

Rice has never been the center of Japanese cuisine. It was an accompaniment. And when you reduce it further, the kitchen becomes more lively.

Yuki Tanaka Yuki Tanaka
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Featured recipes

Grilled Steak with Chimichurri

Grilled Steak with Chimichurri

Grilled ribeye or sirloin steak served with a herbaceous and tangy chimichurri sauce; rich in protein and healthy fats, very low in carbs.

⚡ 700 cal 🥚 52g 🧈 52g
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Beetroot, apple and pickle salad
Beetroot, apple and pickle salad

Crisp beet and apple salad enhanced with pickles and vinegar for a fresh and crunchy sweet and sour flavor.

Light Cheese Soufflé
Light Cheese Soufflé

An airy cheese soufflé prepared without flour (low-carb option: replacing the traditional roux with almond flour and cream); serve immediately to maintain its volume.

Revisited Niçoise Salad
Revisited Niçoise Salad

A low-carb version of the classic Niçoise salad: fresh or canned tuna, eggs, olives, crunchy green beans, and an olive oil vinaigrette.

Sea bream fillet, candied lemon truffle oil and asparagus
Sea bream fillet, candied lemon truffle oil and asparagus

Pan-fried sea bream fillet topped with a truffle oil and candied lemon vinaigrette, served with roasted asparagus for an elegant and fragrant plate.

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Selected chefs

Yuki Tanaka Japan
Yuki Tanaka

Japanese-Minimal

Delicate seasoning, precise cuts, emphasis on umami and balance for low-carb meals.

Maya Khan Pakistan
Maya Khan

Spiced-Rooted Keto

Spice layering and slow braises adapted to lower-carb vegetables and proteins.

Ethan Carter United States
Ethan Carter

American-Grill

High-heat grilling and bold seasoning, focusing on lean cuts and vegetable sides suitable for keto.

Daily Tip

Keto is an adaptable lifestyle; adjust it to stay enjoyable and sustainable.

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Keto Blog & Conseils

Spicy as a structure
Spicy as a structure

Sichuan spiciness is not a garnish. It's a structure. This is what replaces sugar in Chinese cuisine

Wei Zhang Wei Zhang
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Fire and Protein
Fire and Protein

It is the oldest technology: fire. Protein on fire. Vegetable on the side. Pure taste

Callum Wright Callum Wright
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Feed without excess
Feed without excess

At 43, I understand: that nourishing is not filling. It’s supporting. It is a practice of respect towards the body

Ethan Carter Ethan Carter
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Reduce grains without losing balance
Reduce grains without losing balance

A balanced French cuisine is not fundamentally based on cereals. This is a misconception. Reducing them creates greater lightness and better digestion

Adelaide Rousseau Adelaide Rousseau
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Naturally grain-free Vietnamese cuisine
Naturally grain-free Vietnamese cuisine

Vietnam has always had grain-free meals. It is a hidden part of the tradition. And by rediscovering it, we reclaim a part of our own culture

Lyra Nguyen Lyra Nguyen
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Between sea and citrus fruits, I learned to eat with light and salt
Between sea and citrus fruits, I learned to eat with light and salt

The Moroccan coast taught me a cuisine naturally low in carbohydrates, where fish, non-starchy vegetables, citrus fruits and olive oil structure meals and food memory. An exploration of maritime satiety

Nyla Amar Nyla Amar
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KetoMondo is your reference for keto, LCHF and carnivore recipes. Discover hundreds of delicious, healthy recipes to transform your diet. Our collection is crafted by chefs expert in ketogenic nutrition to provide tasty, practical solutions for a Low Carb lifestyle.

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