Ditch The Carbs

Healthy easy family recipes, sugar-free, gluten-free, low-carb, keto, wheat-free. Lose weight, gain health and nutrition.

About

How to start low-carb. How to start keto.DISCLAIMER

Please read my disclaimer page. By continuing to read, access and use this website, Ditch The Carbs, you agree to be bound by the terms and conditions.

So you want to start low-carb/LCHF

Have you struggled with weight loss all your life? Do you have an appetite you just cannot turn off? Have you tried every diet and exercised relentlessly to never see any changes? Do you have diabetes, coeliac, PCOS, or allergies? Welcome to a new way of living – low carb and sugar-free.  

Ditch The Carbs is here to teach you, inspire you and support you.

You will learn why you need to start low carb and sugar-free, why it is so healthy, nutritious and beneficial. 

New here?

There are 4 pages you need to read.

  1. This page is for anyone who is just starting out and wants answers to all their questions. It has the answers to all your questions so you can start low-carb.
  2. See what I stock in my low-carb kitchen
  3. FREE 5-day meal plan – with a pantry guide, shopping list and measurement tracker.  
  4. Shop for all the resources you need to start your transformation today. Easy recipes for beginners, recipes for families, guides, meal plans, shopping lists and even a progress tracker. A low-carb FAQ and quick and easy diet sheet.

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It’s good to have you with us!

Meet Libby, founder of Ditch The Carbs

Libby Jenkinson. Founder of Ditch The Carbs | ditchthecarbs.com

I’m Libby Jenkinson. A registered pharmacist, mother of 3 and founder of Ditch The Carbs. One of the world’s top low-carb websites and run one of the most popular online low-carb support groups.

As a trained pharmacist, I’m in a unique position to understand the science behind low-carb living. I have witnessed for decades the effects of chronic high blood sugars in my patients.

An ever-increasing number of medical professionals are telling their patients WHY they need to live low-carb, I can teach you HOW to live low-carb. 

I have helped more people regain their health in the last few years by using the low-carb approach, than in my 25-year career, dispensing medication.

Libby’s Story

I have gained and lost weight my entire life. In 2013 I discovered LCHF. I questioned everything I have ever thought about nutrition. It led me to an incredibly healthy way to eat.

There are no processed foods, only wholesome, clean foods that help me to lose weight and prevent the big 4 – heart disease, Type 2 diabetes, Alzheimer’s and cancer.

I no longer count points or calories. I no longer am a yo-yo dieter. I have been at goal weight for over 5 years and am finally in control of my appetite.

How Ditch The Carbs began

I wanted to retrain as a dietician or nutritionist so I could teach others what I have learnt. Sadly there are no low-carb degree courses.

I would have to learn the traditional low-fat guidelines just to gain qualifications whilst doing my own LCHF research, it would have cost me $10,000’s, impacted incredibly on the family and I would have probably ended up working part-time helping only a few people.

Therefore, Ditch The Carbs was born. It has grown incredibly fast. It is the no.1 recipe website in New Zealand and Australia. I now also write for Huffington Post, Buzzfeed and Diet Doctor.

DTC is so much more than a website, it is support, inspiration, articles, testimonials, the latest research and of course recipes to plan your weekly meals.

My aim is to help you make “real food, real easy”

 

Recent Posts

This works! Food And Carb Tracker. Progress tracker. Exercise tracker. Printable pages. #carbtracker #macrotracker #carbcounting #ketocalculator
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Low carb starter pack - the complete beginners' guide. 25 easy recipes, menu plan, shopping lists, easy to understand guides. | ditchthecarbs.com

Comments

  1. Hello!

    I hope you’d help me with this question regarding macros. I received my DNA reports that’s related to my health, including weight issues/loss/gain. It says that my body needs 30% protein, 30% carbs and 40% fat (not like the Zone which is reversed for protein/fat) to be able to lose weight slowly and naturally.. Since I’m clueless with macros and how to figure it out and all. Is it possible to have that macros ratio with your system? Also, now do I figure out the percentages? I tried to study it but I’m terrible with math and my eyes went dazed when I read the articles about it. :^(

    Thanks! Amy

    Reply

    • Hi Amy, those macros aren’t low-carb at all. We aim for low-carb, moderate protein and higher healthy fats. I like to keep things simple, otherwise, it feels like we are still on the dieting bandwagon. Lower your daily carbs to under 100g (moderate low-carb), below 50g (low-carb) or below 20g (keto). Keep your protein and serving sizes moderate and use healthy fats to help keep you fuller for longer. Personally, I don’t like these new DNA, genetic tests that are coming out. They remind me of the blood type tests in the 90’s that made a fortune and helped no one. Stick to real whole food that is lower in carbs and you can’t go far wrong 🙂

      Reply

  2. Libby, How manynet carbs do you suggest? I have strated with 20. I have digestive problems and I am hoping this will help. In fact, my doctor suggested low carb. There is SO much out there but I think your website is great! Thanks!! Bonnie

    Reply

    • That would depend on where you are starting from and your health goals. The general guidance is even lowering your carbs, cutting out all sugar and junk food is beneficial. Typically, <100g carbs/day = moderate low-carb, <50g carbs/day = low-carb, <20g carbs/day = keto. I hope that helps. Good luck, you'll love this way of life 🙂

      Great stuff that you have a low-carb friendly Dr, you're lucky! And thank you for your kind compliments about my website, I am so pleased it is helping you.

      Reply

  3. For the waffle. When you list one do you mean one triangle on the waffle iron or the whole waffle. Just made them. Outstanding

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  4. I just got the Low Carb bundle. It’s 2 but hard to read as it appears on my Kindle. Can you tell me how to get the docs in the Kindle format? Thanks, Bob

    Reply

  5. any chance you can come up with recipes that don’t use almond OR coconut flour? I can’t eat either, and what a pain that is.

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  7. Hello, first thank you for your books, love them. We are as a family low carb since last june, but it is hard for my daughter who seems to have a hard time digesting erythritol, but would love sweets , especially on events with other teens. Can you please tell me what to use…we use Stevia but it as an after taste…thinking of going to raw local honey..but…thank you for your help.

    Reply

    • Awesome question! Read this article Ultimate Guide To Low-Carb Sweeteners. I discuss what I use and what I avoid. I personally don’t use honey because it is still sugar, just in another form. There are lots of stevia products coming onto the market which may suit her, or have you tried Monkfruit? It may be a case of trial and error until she finds one that she can tolerate. Stevia comes I drops, concentrated powders and some are mixed with erythritol so they measure spoon for spoon, so make sure you read the ingredients carefully, back they may say stevia, but actually contain both.

      Reply

  9. Made my 1st fathead pizza today. It was pretty good for a first effort. However, it really only yielded 4 nice pieces. No complaint there at all, just never got that sort of diameter out of it, despite rolling it out quite thin. WAS FILLING, as you had said it would be. 2 pieces and I was done, and that was only my 2nd meal of the day, AND my last. 1st pizza in a year and a half!

    Reply

  10. Hi Libby, I seem to have been following your blog forever! I went fully low carb in 2011 and also blog but more privately. You have done an amazing job with your wonderful recipes and information and I love that you have kept your blog and recipes free. I was interested to read about how you wanted to become qualified in nutrition but had to go down the “low fat” route to get there. I too discovered this back when I was interested in getting some sort of nutritional qualification. I’m not just happy to help others who ask what it is that I do.

    Anyway, I just wanted to say how much I love all that you do – from a fellow New Zealander 🙂

    Reply

  11. I think that you are awesome that you post all this information along with all your recipes for free. You have a great website and some fantastic recipes. So a huge thank you from me. Today I have had a cooking day I made Zucchini bread, scotch eggs and almond bread. All your recipes turn out as expected except that I need to cook everything much longer than you . But no complaints I know that I just need to adjust. So a huge thank you

    Reply

  12. Hi Libby stumbled across your site when i started my LCHF diet and by far think its the best i have seen, have already bought both your recipe books and loving them.

    My only issue os that i’ve tried to sign up for the newsletter twice now but im still not recieving anything?

    If theres anything that can be done that would be great as i would love to get regular updates.
    Keep up the good work
    Many thanks
    Ian

    Reply

  13. Dear Libby,
    I have been following your blog for some time now, not yet said hi to you 🙂 HI~~~
    And thank you so much for the informative articles and great-tasting recipes!!
    I can always refer here when I need something low carb.
    I am from Hong Kong and I am a new mom. I have been changing to moderately low carb (or call it carb-conscious) lifestyle for over 1 year, and like it!
    Sadly in my city, resources about low carb is unbelievably scarce and I am quite an alien (rice is the soul in Asian diet culture…). So I am very glad to have some reference here!
    Love,
    Yilam

    Reply

  14. My doctor recommended that I start a low-carb diet, recommended this site to learn more, and said that there are 10 questions that I should honestly answer to determine my starting or set point. I’ve searched this site and do not see any reference to the 10 questions. What have I missed and can you direct me to the right place? Thanks in advance.

    Reply

  15. Great page! I’m new to this carb conversion life style. Congrats on Googling numero uno all the way in Baltimore, MD. I look forward to being part of this community. My mean doctor seems to think my diabetes and heart disease may have been staved off had I exercised some common sense earlier in life. That being said I’m sure I’m not the only 46 year old with a nasty scar on his chest and a sudden urge to live a wee bit better.
    I’ll be checking in often and learning from everyone willing to teach me. Keep rocking the info. I’m going to try the calamari tomorrow and blog about it. I’ll give this life changer page credit of course.
    Thanks.

    Reply

    • Hey welcome, I’m so glad you have discovered LCHF, and are on this new road to health. Maybe you can convert your doctor into this way of thinking. I’m sure he/she will see your amazing improvement in health and do some sneaky reading/research into this new fangled low-carb approach and realise there is something to it. The science and research is there. They cannot doubt that. P.S. I’m glad my little old kiwi website has winged it’s way all the way to Baltimore. 🙂

      Reply

      • I’m anxious to see my results today. My doctor had me do two test. One on meds and fasting…a week later one with no meds and not fasting. Even had to drink juice. Should be a fun science project to say the least.

        Reply

        • Ok. My fasting results from two weeks ago were identical to my non fasting no insulin injection results two weeks later. The experiment even had me drinking juice before the test!! Pretty excited to see that a low carb diet could have this drastic of an effect. I even lowered insulin amounts during the two weeks of 80 a day carb dieting. My blood sugar normally hovers in the very high 200’s to low 400’s. That’s because I normally eat a bunch of crap. I have an appointment in October. We shall see if my 120 average exceeds the doctors expectation.

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  16. Hi Libby. Any ideas for thickening a beef casserole made in the slow cooker? In the old days I would have used cornflour or plain flour. Many thanks

    Reply

    • Great question, I have never found a “like for like” substitute for cornflour. I either use less liquid to begin with so the gravy in the slow cooker is naturally thicker, or I remove some liquid/gravy and heat it on the stove with some cream cheese (not the soft spreadable type, the full fat block). That makes an amazing sauce.

      Reply

  17. Hi Libby. I came across a recipe for a sponge cake that uses tiger nut flour. It claims it is gluten free, grain free, and not a nut. Can you shed some wisdom on this particular flour? Thank you,
    Ann

    Reply

    • Great question. Tiger nut is grain free but has 63% carbs “It’s considered a good flour or additive for the bakery industry , as it’s natural sugars contents is really high, avoiding the necessity of adding to much extra sugar (good option for diabetics)” Unfortunately I don’t think they comprehend that carbs raise blood sugars as much as sugar does. It is sold as “sweet and gluten free” so the clue is in the name I guess. I would avoid its there are much better alternatives. See this post, my Ultimate Guide To Low Carb Flours.

      Reply

  18. To be totally honest, ive been LC for 18 months and the way I eat and cook in simple terms is exactly how my grannie used to, Butter, Lard, Full Fat Milk, Absolutely nothing out of a tin or packet and no sugar, grains, flour, rice, beer, diet food etc. Wine is Fine though (in moderation) and it just works. I live in the UK which means we are all deficient in Vitamin D so I supplement that (5000 IU/Day in winter) along with 1000mg Vitamin C. Feel great – Sleep great and 7 stone lighter without trying too hard

    Reply

  20. Hi. I love your website! Before I got pregnant I used your site all of the time. I’m curious about the calorie guide on your recipes (now that I’m trying to lose a lot of baby weight, I’ve been monitoring my calories).

    Is the total amount for one of the item made? Could you explain a little please? Thanks!

    Reply

    • Hi and welcome back. The nutrition is per serving size, so if a recipe states it will serve 6, it is the nutrition for 1/6 of the recipe. There may be a few occasions where it is per item, such as pepperoni meatballs makes 35 meatballs so the serving size is per ball as some may wish to have one or two as a snack.

      Reply

  21. Your anti-wholegrain crusade is nonsense and criminal in its potential harm to people’s health you should be exposed for the incompetents you are.

    Reply

      • Yer, We demand grains,sugar and carbs. its our right to believe the nutritionists that work impartially for the food corporations. We have the right to spike our insulin and send our blood trigs through the roof. We have the right to make ourselves sick and we have the right to be ignorant and stupid. 🙂

        It makes me wonder what that person came here for in the first place libby – Keep up the great work, Ive been LC for 18 months now and never felt better.

        Reply

  22. Good afternoon! So excited to find your site! Thank you for all of the amazing information. I’m struggling to find good information on LCHF and fout. My husband has suffered from gout in the past and he is concerned this will cause a flare up for him. Any resources or information that might be helpful? Thank you!

    Reply

  23. Thank your for this amazing website! It’s such a comprehensive and helpful resource. I have an autoimmune condition that has gone into remission thanks to me changing to a low carb diet, and I appreciate all the help you provide here for low carbers.

    Reply

    • Elizabeth this is such great news. I am so happy my website is helping you in some way. I really want to show everyone making real low-carb food is possible, easy and with a few little simple swaps, achievable. Congratulations on your autoimmune condition going into remission. Sending you a big hug across the internet 🙂

      Reply

  24. I am so enjoying your recipes. I have recently changed to a low carb keto lifestyle and your recipes have made the transition so smooth. The smaller portion recipes work well for the two of us. Thank you for all of your hard work and for sharing with us.

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  25. Libby, I thought you might want to know – today I saw an advertisement for Honey Nut Cherrios on your website!! I have a screen shot if you want to see…
    Thank You for all you do!

    Reply

  26. Hi Libby

    Like you I live in NZ, wonder what brand of sausages you buy, most brands I see have the wrong carbs in?

    Many thanks
    Stef

    Reply

    • Hi Stef, how lovely to meet a kiwi here. Sausages can be a pain to find the prefect one so I just find the best I can. I first of all choose the ones that are 85% or above meat, and have less than 2% carbs. This indicates it has the least amount of fillers possible. Yes they may have a little wheat or rice starch in there, but if it is only 1% then I’m not going to reject them. The pre cooked variety and value packs I wouldn’t touch at all, they can be up to 25% carbs which indicates all manner of rubbish is in there. Do the best you can with what is local and handy. I also refuse to buy beef ‘flavoured’ or pork ‘flavoured’ sausages. There are some great butchers out there that make amazing sausages. Seaview meats in Milford are amazing. Buy in bulk and stock up the freezer.

      Reply

  27. Hi Libby. Just wanted to say how much I love your site and how useful it has been to me this year. I am an active 73 year old diagnosed early this year with Diabetes 2. Thanks to low carb and your site in particular I am now 3 1/2 stone lighter and in remission. I love the humour and the simple, clear recipes. Now looking to make the Christmas cake and gingerbread men. Thank you. Happy Christmas. Kate

    Reply

    • Hi Kate, this is so lovely to read and I am thrilled to have helped you in your journey to stabilising your T2 diabetes and a weight loss of 3.5 stone. Congratulations, that is absolutely fantastic. I wish I could get more of my patients at work (I’m a pharmacist) to give low carb a try, as you know, it is more powerful and has less side effects than the drugs I dispense. I’m glad you like my humour and easy instructions, life has to be easy and fun huh? Maybe I should write more posts once I’ve had a glass of wine – maybe not, I might get in a lot of trouble for what I might say 😉 Happy Christmas to you and your family, Libby x

      Reply

  28. I’m a retired physician, and very interested in the Low carb, high fat diet, having been on statin drugs for 40 years, possibly unneeded. Since there are 3 main food groups, I would like to see more info about quantities of protein/meat to eat in balance with the concept of low carbs and almost unlimited fats. In other words, excessive protein can be as bad as too many refined carbs? At least info on this aspect of proteins would be appreciated.

    Reply

    • I mention the macro quantities on some pages, but really I like to steer away from being too prescriptive. I give the carb variations (low, moderate, keto) and protein (1-1.5g/kg ideal body weight) for those starting out, but I want it to be as easy as possible and sustainable. Too many low carb critics say we are too difficult to follow and complicated whereas I find it is the exact opposite. I started to count macros but soon stopped once I just knew what to eat and what to avoid. I completely agree, too much protein should be avoided, but also too much fat. Fat should come along for the ride with the meat that is served and full fat cream, dairy, recipes etc but not in excess. Fat should be coming from our food, or our waistline. It will take some getting used to but as long as we base our meals on whole food that happens to be low carb and avoid low fat but eat healthy fats, then it is easy to follow long term. I’ll try and mention this a bit more in my posts, thanks for raising the discussion.

      Reply

      • please explain what 1-1.5 g/kg means in USA terms. I live in Missouri and am trying hard to figure out what is the best protein amount is for me. I’m over 60 and don’t want to lose any more muscle than I already have .

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  29. Kia Ora Libby

    Just wanted to say how much I adore your website. It is my go to for finding new lchf recipes and new inspiration for cooking and creating lchf food. I am still just dipping in and out as I need some time to sit down and read your books but over summer when I’m not teaching I hope to do lots more reading of your literature.

    Thank you for flying the lchf so high and so well. I’m so proud you are a Kiwi like me too

    🙂
    Karen

    Reply

      • Yes I wished you were super famous here in NZ! Being a teacher and seeing lunchboxes on a daily basis I so want to bring lchf education to my classroom but sadly it’s not likely anytime soon

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  31. Hi Libby,
    First would like to say thank you for all of your amazing recipes. Low carb diet has really made all the difference in my daughter’s A1C (she has Type 1 diabetes). Since starting this, I’ve made multiple attempts at creating a low carb recipe for Koulourakia -Greek Easter Cookies without success. I see you have a few Greek recipes and wondered if you are familiar with this one to offer some advice. I just can’t seem to substitute the flour correctly in order to still be able to twist the dough. I would really appreciate any suggestions you might have.
    Thanks again,

    Reply

    • Sorry Laura, I’m thrilled that my website and recipes are helping you and your daughter’s T1D. Have you joined TyoeOneGrit yet? They are a fabulous group of T1D using low carb to achieve fabulous control. They are a supportive bunch who will help in so many ways. As for your cookie dilemma, I have never made these. Anyone else here made these low carb with success?

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  33. Hi Libby, I am hoping you can answer this. Since I live in the U.S. I’m hoping that you can tell me where you got those adorable bottles shown in the picture for the ketchup. Are they available for sale somewhere still? Hope, hope, hope?

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  34. Dear Libby is there any info or books about the carb value of foods, as I would like to convert some of my own recipes to this way of eating, there are plenty of recipes but I want basic info like carb count for say 100 grams etc, any information would be appreciated. thanks Marg

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  35. How has your low carb, grain free lifestyle for your own children been received by their doctors? My son is a Type 1 Diabetic and is thriving with beautiful blood sugars due to this new way of eating. He is happy, healthy, and overall feeling more “in control”. His doctors however have concerns that his nutritional needs might not be met with me limiting his carbs. Just curious if you found acceptance or did you have to advocate for them that this was the best choice for your family? Thank you so much for your time!

    Reply

    • My doctor is incredibly supportive, she understands well the importance of nutrition and there is no need for children to be on a high carb diet, diabetic or not. I hear this all the time that dr’s are reluctant to recommend low carb for growing children, which is why I keep on emphasising we are LOW carb not NO carb. A high carb diet is so damaging in so many ways. If you are not already, follow TypeOneGrit Facebook page where other parents of diabetic children are incredibly supportive and can help you face the doctors office next time with a wealth of knowledge that supports low carb for diabetic children.

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      • Hi Libby, I want to thank you for the wonderful insight and recipes on your website. Thanks to you and the information provided, I think a lot of my fear of going LCHF has been conquered. I’ve done Atkins in the past and went gluten free (mostly) for about 2 years but have since fallen off the wagon. I have joined and rejoined WW more times than I care to admit. You get the picture, a lifetime of one diet or another with varying degrees of success. I had always felt that WW was the most reasonable ‘lifetime’ program until recently with their new program, Smartpoints. There were always things I didn’t totally agree with but was able to make it work for me. But Now, with them demonizing saturated fat and still pushing low and no fat and processed foods and the lousy app and changes in the website, I feel it is not for me. But….I need something! I am in agreement with most if not all the principles that you talk about so I am excited to begin this new journey! I am hypothyroid and have about 80 lbs. to loose.

        My main question today would be that my husband does not need to lose weight and though I totally agree that he can also benefit from a lifestyle like this, I am at a loss on how to make sure he gets enough calories and nutrition without foods being around that totally tempt me. Any suggestions would be greatly appreciated?

        Thanks again Libby and keep up the great work!
        Tammy

        Reply

        • Hi Tammy, Great news that you are going to start the low carb journey. By avoiding the high carb and processed foods that you once relied on, you will not be deficient in any way. If anything, you will both be gaining on the nutrition front as you will be basing your meals on good quality proteins and plenty of vegetables and healthy fats, so no worries on either the nutrition or calorie counts. He may feel he could afford more carbs than you if you are wanting to lose weight and he does not. Make sure his carbs come from nutrient dense sources such as berries, nuts, dairy, and some coloured root vegetables. My husband and children eat more carbs than I do as they are all metabolically healthy, in the healthy weight range and active. You will both feel incredible after ditching the carbs and the processed foods and getting those healthy fats back into your diet. All the best, Libby.

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  36. Good morning, Well at least on my side of the world. I was wondering if you know of a substitute for zucchini and squash in general. So many of the recipes I look at today call for this wonderful veggie that I am so highly allergic to.

    Thank you for your wonderful site.

    Reply

  37. Hello Libby. I came across your website while searching for a LC brownie recipe (thank you)! Little did I realize you are in NZ, so I’m loving the site even more. 🙂 I cannot wait to try many of your recipes! Thanks for your hard work in educating the mass on LCHF eating.
    (Kiwi in the USA)

    Reply

    • Wow thanks Nina, this is praise indeed coming from you. I am constantly referring readers to your incredible book and TedX presentation. You are so highly regarded in the low carb and scientific community. The Big Fat Surprise is so well researched and written, it is the go-to resource for those wanting to learn how the food pyramid has got it so incredibly wrong and why it still continues to this day.
      I am so glad you like my section for kids, I knew once I went LCHF I wanted my entire family to eat the same way. So many parents want to do the same and I’m hoping I can show them how to do it without a mutiny in their hands. Thanks for your support, Libby.

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  40. Libby, You have a great site. I love the idea of low carb but everytime I try I get serious depression that I cannot even function. Any tips?

    Reply

    • Do you think it could be withdrawal from sugar and sweet treats we have leant on for too long? For many, giving up sugar is incredibly hard and many find that the carbs and sugars were more than just a snack but an emotional aid. I certainly know I would rely on sweet things when I needed a pick me up, and conversely when I wanted to celebrate. Go really slowly, wean yourself off the sugar and starchy foods little by little. Don’t be too strict too soon. Be proud of any changes, don’t be hard on yourself, baby steps. You are doing amazingly well and have made the first step – just take it slowly and join my Facebook group for support. Libby x

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  41. Hi Libby
    I am very excited to have found your site, thank you so much.
    I am a Nutritional Therapist (trained somewhat in the low fat myth approach) but have
    blown that myth away in my own mind for some years.
    I actually work supporting adults with autism and am battling against very poor levels of nutritional
    knowledge amongst care staff, your recipes are going to be brilliant to share with them.
    Eddie (in Glastonbury, England)

    Reply

    • Hi Eddie, I’m so glad you have discovered my site and are loving the recipes. How exciting that you are helping people with your nutrition therapy and I may play a small part somehow in that. I too was trained in the low fat myth (from a pharmacist’s perspective) and have had to retrain myself also. Our passion for this will truly help so many I am sure of that. Join me on Facebook to see daily updates and my recipe finder is great for those new here. Take care. Libby x

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  43. Hi Libby, I have just discovered your site and it looks great and I’m keen to try some of the recipes. I do have one question though, why is it ok to eat processed meats like bacon and ham when all other processed food is avoided? I thought processed meats were full of nitrates and had been linked to cancer causing carcinogenic by products in them? Or is that just burnt meat?? Should they not be avoided like any other processed food??

    Reply

    • Great question. There is a huge difference between processed meats such as hotdogs, luncheon sausage, and other meat products (I call fake foods) which contain very little meat, lots of fillers, colours, preservatives etc. What I use is bacon (off the bone), salami (minimal additives), sausages (above 85% meat) and ham (off the bone). All of these are high in meat and have the minimal processing and as few additives as possible. So preformed and reshaped ham vs ham off the bone are 2 incredibly different meats. The first I would avoid like the plague, the second I would feed my children. Saying this, I would always go for a cut of ‘meat’ as opposed to ‘meat product’ but these good quality meat products are very versatile for so many recipes and don’t make up the bulk of our diet. Thanks for stopping and asking 🙂

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  44. Hi Libby!
    I’m so thrilled to have found your site. This is one of the only sites I found that has information about the LCHF lifestyle for kids. My question is: how do I switch to this way of eating to lose weight, but still include my husband and children? I don’t want to make three separate meals. Also, one of my two children is very picky. (I noticed some helpful tips about that, so thank you!) My little girl has sensory issues, textures, smells bother her. My little boy has texture issues too, everything has to be bite sized. I’m hoping the increased nutrition from the LCHF way of eating will help us all be healthier. One more question: what is the best way to transition my family to this way of eating. Doing it all at once doesn’t work for us. Thank you so much and keep up the amazing work!
    Gina (from USA)

    Reply

    • Hi Gina, welcome and I am so glad you’ve found my site. Your comment is exactly why I started my website – for families. I truly believe the entire family should be eating like this. Read my “New Here” page and take a look at my series on “Low Carb Kids”. I’m like you, I couldn’t clear my pantry sand start LCHF from day 1, I went slowly and got rid of the bread first by making bread free lunch boxes once or twice a week, then increasing it until eventually we had been bread free for over 2 months so threw away my toaster and bread maker. I worked on 1 meal at a time and now it is so natural to be eating this way. My kids eat more carbs than I do as they are incredibly active and don’t need to lose weight. Start slowly and you will get there. I have picky children too but I learnt to let my picky one leave 1 thing on his plate every time, but little does he know I add extras of what I know he will eat. I also let them add butter or grated cheese to their veggies, seems to work. I hope these tips help you Gina. Libby x

      Reply

  45. Hi Libby, so great to find an awesome LCHF page from a fellow NZ’er! I am 2 weeks in to my new LCHF lifestyle and I look forward to having a good read through your page and trying out some of your recipes, have printed some off already 🙂

    Reply

  46. Hi My friend has Antiphospholipid syndrome (APS), also known by some as Hughes syndrome, it is a disorder of the immune system that causes an increased risk of blood clots. would a LCHF be ok. i can only assume a LCHF diet will be a great benefit. can you help with any advice. thanks

    Reply

  47. Hi Libby, I’m about to row across the North Atlantic on a 3 month unsupported venture. I’m doing it LCHF and am filming a doco incorporating the nutritional benefits of such a life style. I’d like to discuss this and a couple of other ideas with you if you have the time. How is best to contact you?

    Reply

  48. Hi Libby,
    I have recently found your website. It is great. We have been paleo for some time yet have recently adopted LCHF as I felt I was having too much fruit/carbs on paleo and not curbing sugar cravings.
    I have 2 questions for you, I hope you can help. I am also a mum of 3 children with 3 very different tastes. Slowly try to change their food too. Number 2 is quiet a fussy eater; loves veggies so thats great but really hates anything with fat! She would be a raw vegan if I let her choose! Its texture related. She likes food that has crunch! So won’t eat butter, cream, avocado, Yoghurt, eggs, takes fat off bacon, meat etc. So basically I am worried without the carbs she is not getting enough calories/nutrients. Any ideas to sneak more fat in?
    Thanks on advance, Kelli

    Reply

    • How about creamy dips with some crunchy vegetables? Spread nut butters along celery sticks? Nut butter on apple slice? How about cinnamon crunch, there’s lots of coconut oil in it or grain free granola bars and you could spread them with nut butter. For a dessert have some whipped cream and berries with more cinnamon crunch on top? Pork crackling? Beetroot and carrot salad with homemade mayo? Does she like smoothies? You can hide almost anything in them such as coconut cream, coconut oil and avocado. (You can probable tell by the list that I have a tricky child too). I hope that will accept one of those ideas 🙂

      Reply

      • Thanks Libby. Some great ideas. Made the nut butter on apple slices, it was a big heat. The cinnamon crunch sadly was not popular, though I think it is delicious! Will try a few smoothies this weekend. Making a batch of ‘peanut butter’ cookies as I write.
        Thanks again for your very helpful website.

        Reply

  49. Libby, your website is fantastic and as a blogger myself, something I aspire to! Like you I found that I don’t have to count calories, I just listen out now to see if I am full. And after decades of yo-yo dieting this was something new. I too am passionate about spreading the message and helping people educate themselves.

    Reply

  50. Hi Libby – just discovered your site – very exciting – looks easy to follow and lots of great ideas. I am in Auckland too – just wondering if you have any sausages that you would recommend? Also, my 10 yr old daughter is going through a ‘don’t want to eat meat’ stage and am finding it difficult to find things for her to eat that are low carb and not meat based – at the moment it’s haloumi cheese and eggs but even the eggs are something she would prefer to avoid! Will try out some of your suggestions on the site. One last thing – what is your opinion of the atkins range of bars as a low carb snack/treat?
    Thanks, Cindy

    Reply

    • Hi Cindy, always choose sausages that are more than 85% meat and have no wheat fillers. Most of the regular gluten free sausages are OK. As for her going off meat, will she eat in tuna, fish, chicken dishes? Rather than meat and veggies, slow cooker meals with a sauce (like the malaysian beef curry etc) or stir fries are a great way to disguise meats and give lots of veggies at the same time. And as for Atkins bars, I wouldn’t have them as they are expensive and incredibly processed, go for real food when possible. Hope this helps. Libby.

      Reply

  52. Hi Libby – I have subscribed to your newsletter as I think your site is awesome. I am just starting LCHF today after reading and researching about it in the weekend. Just one thing – I don’t recall getting a link or attachment for that fab e-book about snacks that was promised when signing up. Did I miss an instruction somewhere?? Cheers Jayne x

    Reply

  53. Great website and info. You promote LCHF lifestyle which I applaude but Weight Watchers has an ad banner below? Wouldn’t it be better to have a low carb program/lifestyle advertised? Last time I checked WW wasn’t an advocate of this lifestyle. Just a thought!

    Reply

  54. Hi Libby, I have just found your website and am very excited. One thing though, I suffer from Osteoarthritis in both knees and hips!! Can I still follow this type of eating plan?

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  55. I’ve just found your site and I wanted to say it is fantastic! I’ve been eating LCFH for about six months now and I’m absolutely thrilled to find such an informative and easy to read site. Looking forward to following along.

    Reply

  57. Pardon the pun but certainly food for thought or should it be thoughtful about food? I’ll chew this over some more. Interesting tho.

    Reply

  58. Hi Libby. I was directed to your blog by Barbara Anello. Great information. I started LCHF in May and lost 17lbs but got waylaid by the huge renovation of my house and the many difficulties that arose and so while I maintained this woe for the most part, I did indulge myself by eating bread, pasta, rice, potatoes and a little bit of fruit. As a result, I gained back 7lbs in 3 months. I started a challenge in Barbara Anello’s LCHF group on September 2nd and in 5 days I have lost 8lbs so a grand total of 18lbs with many more to lose. I am beginning to embrace this way of eating and I am determined to make this a lifelong healthy choice. Thanks for sharing the wealth of information you have accumulated throughout your journey!

    Reply

    • I am so glad you have found my site useful. That is exactly why I started it. I wanted to put everything in one place, and to show practically how easy and simple it can be by showing what we eat as a family of 5. I am so happy you have lost so much weight. Keep in touch x

      Reply

  59. Hi there, subscribed some time ago and patiently waiting for my free 7 day low carb eating plan 🙂
    Can’t find any contact details on your site, and your e-mails are ‘do not reply’.

    Reply

  60. Hi Libby, just found your blog and I have to say it’s super ( lay out, design, recipes, health info, links, research etc) I’ve got small kids and was looking for LCHF kid friendly ideas of which you have plenty. Keep up the good writing & recipes and a big thanks!

    Reply

    • Hi Natalie, What kind and lovely words. This is exactly why I started this website, to inspire others and help you make the change to LCHF in an easy, practical way, especially those with children. I am overjoyed that you have found Ditch The Carbs and find it helpful. You have absolutely just made my day. Libby x

      Reply

    • Hi Barbara, Coconut cream is the full fat version of coconut ilk. You can but it at any supermarket. It will with come in a tin or box. Take a look at the different brands as they can vary dramatically. The coconut cream I use is about 20-30% fat and less than 3% carbs. Take a look here too. Hope that helps.

      Reply

    • Hi Jenni, There is s ‘subscribe’ button on the right hand sidebar of my website. Once you subscribe, you will receive a free 7 day low carb meal plan and free recipes each time I post them. I look forward to you trying out my recipes. It seems like I have a big following from South Africa. Kind regards. Libby.

      Reply

    • Thanks Dean. I think Paleo, Primal and LCHF all have a lot of similarities in that they all base themselves on real, whole, unprocessed food. I use many of their recipes but choose the ones which are low in carbs.

      Reply

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