On keto, fat becomes your main fuel—but quality matters. Traditional fats like butter, tallow, lard, bacon grease, olive oil, and cream support stable energy and satiety. Functional fats like coconut oil can enhance ketone production. In contrast, industrial seed oils and highly processed fats may disrupt metabolism. The key is not just eating more fat, but choosing real, minimally processed fats that the body recognizes and uses efficiently.

✨ Chef Janine’s Keto Mexican Caesar is a bold, low-carb twist on the classic Chicken Pepita Salad. Featuring grilled chicken, avocado, Cotija cheese, pepitas, and a zesty house-made Caesar dressing, it’s a flavor-packed, nutrient-dense meal. Finished with crispy low-carb tortilla strips and sprouted monk beans, it’s indulgent yet keto-smart—perfect for lunch, dinner, or entertaining. 🥗💚

🧪 Once used in soap and candles, seed oils like soy, canola, and corn now saturate nearly every packaged food on the market. Marketed as “heart healthy,” these ultra-processed oils are cheap, inflammatory, and never meant for human consumption. It’s time to rebel against what’s really in your food.

A new study suggests vegetarians are about twice as likely to experience depression as meat-eaters. Contributing factors may include not just nutrition, but social isolation, guilt over animal welfare, and demographic trends. Depression may also lead some people to adopt vegetarianism rather than result from it.