This salad has a great bite and is packed with nutrients like calcium, iron and vitamins A and K. As with all cruciferous veggies, it's nice to let the salad sit for a while so the dressing has time to soften up the kale. If you mix it up in the morning and take it to work, it will be nice and tender by lunchtime.

These crackers are one of my favorite low carb snacks. They are super crispy and have a great savory flavor. They're gluten free, paleo friendly and bursting with fiber, minerals and healthy fats, including omega 3.

The Netherlands are very much a 'meat and potatoes' country. The traditional foods are 'mash pot' (mashed up potatoes and veggies, served with some kind of meat) and just simple boiled potatoes, meat, vegetables and gravy. These types of foods are actually surprisingly easy to make low carb, and they often end up tastier than their carb-filled cousins.

Spring has finally arrived and that makes me think about summery treats like ice cream. If you have a high powered blender or strong food processor it's super easy and quick to make your own fruity soft serve, sherbet, ice cream or whatever you like to call it. Choose berries as your fruit to keep this really low in carbs.

Yum, tomato tapenade! I like to eat it on crackers, use it as a sauce for pasta and even as a salad dressing. Store-bought tapenade is often expensive and it can be difficult to find vegan versions, so I like to make my own. It's super easy if you use a jar of sundried tomatoes in oil as the base.

I’ve been doing some meal prep recently and one of the things I do is make some spreads to use on sandwiches and as dips for veggies. I’m not very good at making time for meal prepping, so my prep is usually just an odd hour or two somewhere during the week where I make […]

Moussaka is a really delicious Greek casserole. It's usually made with potatoes, but if you leave those out and use some more eggplant, it becomes a lovely low carb casserole. In stead of the usual bechamel sauce I topped it off with some home made almond cream. The subtle almond taste really gives this dish something special.