Journey updates, cooking techniques, label-reading guides, and practical advice for eating well on keto.
The first conversation that changed everything — and what we learned in the first 30 days of Mediterranean-keto. What worked, what surprised us, and what we'd do differently if we were starting over today.
Yeast extract hides in broths, condiments, cured meats, and pre-mixed seasonings. Here's exactly what to look for and what to use instead.
Grilling, smoking, high-heat roasting, acids, and marinades. How to build extraordinary flavor at lower fat ratios when you're working through a plateau.
Chermoula, suya, tibs, doro wat, mechoui — the spice-forward, protein-centered nature of African cooking makes it naturally keto-compatible. Here's where to start.
Allulose, monk fruit, erythritol, stevia — what each one is good for, which ones to avoid, and why the blend matters for cooking and baking.
What actually causes keto plateaus, and the practical adjustments that move the needle — higher protein ratios, measured cooking fat, movement habits, and more.
From building a sugar-free BBQ sauce that actually caramelizes on the grill, to which rubs and marinades are safe, to smoking times for keto-friendly cuts.
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