🍍 Pineapple isn’t typically keto-friendly, but in small, mindful doses—like extracts, powders, or curds—it offers big benefits. Rich in bromelain and antioxidants, it supports digestion, immunity, brain health, and inflammation. Chef Janine says, “Used thoughtfully, pineapple is a tropical gem—even for strict keto dieters.” A little goes a long way without spiking carbs.

🔥 Chef Janine’s gourmet keto enchiladas blend rich, slow-cooked shredded beef with bold Mexican spices and clean, premium ingredients—all wrapped in low-carb tortillas. Inspired by ancient Aztec tradition and elevated for modern wellness, they deliver authentic flavor with keto-friendly macros. Paired perfectly with a sparkling cucumber-lime drink, they’re a nourishing, delicious nod to culinary heritage.

🧄 Garlic is a global superfood cherished for its bold flavor and health benefits. A member of the onion family, it supports heart, immune, and brain health with powerful sulfur compounds. In Southern California, chill garlic cloves in the fridge starting December and plant in late January to early February. Harvest in summer. Grow your own for better flavor, health perks, and scapes you won’t find in stores!

Ashwagandha is an adaptogenic root known for reducing stress and anxiety, boosting mood, and enhancing strength, testosterone, and fertility. Studies show it lowers cortisol, improves antioxidant levels, and supports brain, heart, and reproductive health. It’s long revered in Ayurvedic medicine and now backed by modern science. Always consult a doctor before use.

In this 2018 podcast, Robyn Openshaw is sharing why she loves her infrared sauna. Robyn has been studying saunas for 15+ years. In this...

This is an official article by NIH, which we are publishing as a PUBLIC SERVICE. According to NIH, the aim of this work is to highlight...

Chef Janine takes us to Rome with a Japanese twist! Enjoy her creamy Chicken Alfredo made keto-style with shirataki noodles, rich Alfredo sauce, grilled chicken (or shrimp), broccoli, and bacon—served with a fresh side salad. Inspired by the original 1914 Roman recipe, this dish swaps traditional pasta for zero-carb shirataki noodles, made from konjac root. Delicious, low-carb, and gut-friendly—it's comfort food with an international flair!