Magazine
Tips, ingredient know-how and guides around healthy eating.
Lizza Low Carb Pizza Base from Flax and Chia Seeds: Our Test
We put Lizza's low carb pizza base made from flax and chia seeds to the test: two topping ideas, a little oven mishap and a clear verdict.
Tested: Veggie Spaghetti Cutters from Gefu and Tchibo
Gefu vs Tchibo: we pit two veggie spaghetti cutters against each other. Which one makes better noodles from courgette and carrot?
Tchibo Vegetable Spiralizer: Put to the Test
Tchibo finally launched a vegetable spiralizer, and it won't break the bank. Here's what the set with a smooth and a serrated blade can actually do.
Put to the Test: Slim Pasta. Does Carb-Free Pasta Actually Taste Good?
Slim Pasta, made from konjac flour, promises pasta enjoyment without the carbs. We bought it, cooked it, and tasted it ourselves. Here's our honest verdict.
The Perfect Low-Carb Day, Made Simple
From breakfast to dinner: here's how to build a full day around fewer carbs, with plenty of ideas from our low-carb recipe collection.
Getting Started with the LOGI Method
The Dream Weight Project kicks off: we join Carla and Tom as they start the LOGI method, answering the everyday questions that come up along the way.
Gefu Vegetable Spaghetti Cutter
After a long search, we finally found a Gefu vegetable spaghetti cutter with two blade settings. Here are our first impressions with courgette and carrot.
4-Week Check-In: How Our LOGI Low-Carb Experiment Is Going
Carla and Tom check in after 4 weeks on a LOGI-style low-carb plan. Both have lost weight, and they get honest about what low-carb life is really like at the office, in meetings, and when a sweet craving hits.