I love low-carbing.

The low-sugar diet is so much easier than eating sugar.

When I was young, I never had to think about it too much.

I was able to go without it and not feel guilty about it.

But now, it feels like we are in a time of great uncertainty and uncertainty is killing us.

I feel like we have to be mindful of what we are eating.

The good news is that we have been using low-calorie foods for so long, we don’t have to reinvent the wheel.

Here are my top 5 low-fat, low-glycemic and nutrient-dense low-cab recipes for you to make.

(1) Sweet Potato Soup with Spinach and Pecans from Low-Carb Soup, Low-Calorie Low-Fiber Low-Fat, Low Fat Recipe Low-carb and paleo friendly and low-GI Low-fat low-Carbs, low fat, low carb, low glycemic, low protein, low sodium, sweet potato soup, pumpkin, spinach, pecans, and spinach sauce Low-carbs: 3 tablespoons butter (I used unsalted butter), 2 tablespoons olive oil, 1 tablespoon honey, salt and pepper to taste, 2 cloves garlic, 1/4 cup dried oregano, 1 teaspoon dried oreisha, 2 teaspoons dried thyme, 1 teaspoons dried parsley, 1 cup frozen corn kernels, 2 tablespoons vegetable broth, 1 large onion, 1 medium carrot, 2 large green onions, 1 lemon, 1 can coconut milk, 2/3 cup chicken broth, fresh herbs (peppers, cilantro, basil, oreganos, thyme) for garnish, optional, for garnishes: 1/2 cup chopped fresh parsley Directions: 1.

Preheat oven to 425°F.

Heat butter in a large saucepan over medium-high heat.

Add olive oil and sauté until butter melts, about 2 minutes.

Add garlic and saute for another 2 minutes, or until garlic begins to brown.

Add onion, carrots, green onions and pumpkin and sauter for another minute or so.

Add coconut milk and bring to a boil.

Add broth and season with salt and black pepper.

Bring to a simmer and reduce heat to low.

Reduce heat to medium and cook until soup thickens and thickens slightly, about 15 minutes.

Remove from heat and set aside.

2.

Pour pumpkin soup into a small saucepan and bring it to a full boil.

Reduce to a gentle simmer, stirring occasionally, until the pumpkin soup thickened and thickened slightly, 4 to 6 minutes.

Stir in corn kernels and pumpkin.

3.

Serve hot.

4.

Enjoy!

Nutrition Facts Sweet Potato Soups with Spinacels and Pecoans Amount Per Serving Calories 212 Calories from Fat 72 % Daily Value* Total Fat 15g 26% Saturated Fat 2g 10% Cholesterol 38mg 18% Sodium 778mg 26% Potassium 713mg 17% Total Carbohydrates 19g 6% Dietary Fiber 4g 16% Sugars 6g Protein 17g 32% Vitamin A 5.4% Vitamin C 20.6% Calcium 15.6 % Iron 10.2% * Percent Daily Values are based on a 2000 calorie diet.