This makes a stunning side dish for Thanksgiving dinner. The topping is made with extra-crunchy Barukus Nuts (https://barukas.com/).
These crispy, light-as-air cookies are a coconut lover’s dream. Featured in a 1999 issue of Better Nutrition, this recipe is also on atkins.com.
Omega-packed chia seeds add crunch and texture to these buttery crackers—perfect for your Thanksgiving table or other holiday get-togethers.
Try these easy, keto-friendly sides and desserts—just add turkey for a full Thanksgiving feast.
It may feel counterintuitive to leave the skins on the squash, but they’re edible and soften during roasting. You can also use butternut squash here.
You can easily sub out brown rice with another grain. Try farro, barley, kaniwa, or quinoa—the most “rice-like” grains.
With a fraction of the calories and fat content of poultry and meat, soy became a favorite food in the ’90s. This classic soy chili recipe comes from a 1996 issue of Better Nutrition.
Known for its energizing effect, MCT oil is a concentrated source of fats from coconut oil that blends well with this creamy autumn delight.
Begin preparing the salad about 2 hours before you want to serve it.
This unusual and fresh-tasting salad pairs beautifully with roasted chicken. For a gluten-free version, swap spelt for forbidden black rice.