A cuisine that respects the body

At 40, I now cook to respect the body. Not for looks. For function, clarity, digestion.

Elena Bianchi

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Featured recipes

Tuna tartare with avocado and lemon

Fresh bluefin tuna tartare seasoned with lemon and olive oil, accompanied by creamy avocado; light, low-carb starter.

⚡ 360 cal 🥚 32g 🧈 24g

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Grilled vegetable couscous salad

Cauliflower couscous topped with grilled Mediterranean vegetables and mint, a light, low-carb twist on the Moroccan classic.

Herb and Feta Omelet

A fluffy omelet with fresh herbs and chunks of feta, rich in healthy fats and protein, perfectly suited for the ketogenic diet.

Broccoli Cheddar Soup

A creamy and comforting soup, perfect for chilly days. Broccoli is simmered with melted cheddar for a dish rich in flavor and nutrients. This keto soup is simple to prepare and ideal for a light lunch or dinner.

Grilled carne asada with chimichurri

Steak marinated with garlic and herbs, grilled and served with fresh chimichurri, a generous and fragrant South American-inspired dish.

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Selected chefs

Tara Shah

Fusion-Home

Family-friendly recipes that blend home cooking with international flavors, adjusted for low-carb diets.

Maarten de Vries

Dutch-Seasonal

Crisp, seasonal plates with pickled accents and thoughtful protein choices for lower carbs.

Arjun Mehta

Vedic-Keto

Balancing ancient Ayurvedic principles with modern low-carb science, focusing on spices and ghee.

Daily Tip

Nuts and seeds are convenient on keto but should be eaten in moderation.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Fermentation and energy stability

Fermentation is not a gastronomic artifice: it is a cultural practice that supports digestion and regular energy, perfectly compatible with a diet low in carbohydrates. A return to microbial life

Tomasz Kowal

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Cold forges another relationship to satiety and energy

Growing up in a cold climate teaches ways of eating that are designed to last: proteins, fats, and meals that last for the body rather than quick sugars. A lesson in survival and comfort

Tomasz Kowal

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Sugar-free contrasts

At 34, a Chinese chef, I am learning: that flavor intensity does not require sugar. It requires contrast

Wei Zhang

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Less sugar, more structure

When you remove the sugar, the food must have structure. And this structure creates truer satiety

Maarten de Vries

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Spicy as an alternative to sugar

The spiciness creates a sensory stimulation that many attribute to sugar. But unlike sugar, spiciness does not disrupt blood sugar levels and creates true satiety