Daily cooking and stable energy

Daily eating, what we consume every day, invisibly builds our energy. A simple and regular diet creates quiet and lasting vitality, far from emotional roller coasters.

Imogen Fraser

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Featured recipes

Rabbit with mustard and herbs

Tender simmered rabbit with mustard and fresh herbs; traditional low-carb dish.

⚡ 420 cal 🥚 38g 🧈 28g

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Red lentil dal

Quick and spicy red lentil dal with spices (turmeric, cumin) and onion, a tasty and nourishing Indian side dish.

Chicken tikka masala

Tender chicken marinated in tandoori spices, grilled then simmered in a creamy tomato sauce, a rich and fragrant Indian classic.

Light Russian cabbage soup

Light broth of cabbage, carrots and herbs, inspired by Russian soups and suitable for a low-carbohydrate diet.

Steak and grilled vegetables

Premium steak accompanied by grilled vegetables (mushrooms, broccoli, zucchini), a simple and generous dish.

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Selected chefs

Leena Choi

Korean-Modern

Fermented flavors and quick pickles meet low-carb swaps and clean plating.

Wei Zhang

Sichuan-Modern

Bold, balanced flavors with fermented notes and grilled proteins reworked for lower carbs.

Sara Melnik

Modern-Mediterranean

Vibrant mezze plates and smart swaps for carbs, with an emphasis on legumes replacements.

Daily Tip

Be patient; adapting to ketosis takes time but brings lasting benefits.

Recevez nos meilleures recettes keto chaque semaine

Keto Blog & Conseils

Fats and stable energy

At 43, I know: that the fats in meat create energy that lasts. Really

Ethan Carter

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Eat slowly, eat right

Italian slowness is not a weakness. This is wisdom. And it creates digestion that works

Elena Bianchi

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Before sweet sauces

Before Western restaurants sweetened Chinese sauces, there was a cuisine that stood on its own. Pure. Intense. True

Wei Zhang

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Respect for living things and carbohydrate sobriety

It's a Maori philosophy: that respecting the living creates a natural sobriety. Without excess. Fair: balance

Ariana Terau

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Herbs as a low-carb structure

Herbs are not garnishes. In Levantine cuisine, they are the skeleton of the meal. And this structure, it naturally carries a reduction in fast carbohydrates