Your Favorite Sweet & Savory Comfort Foods
—Reimagined for Low-Carb Living!

How These Healthy Low-Carb
Breads & Desserts Were Created

My name is Margaret Whitfield. My educational background is nutritional biochemistry. Over the years, I’ve spent a lot of time in the library — and the laboratory. But my true passion is for the culinary arts.

I Didn’t Start Out to Become a Nutrition Expert

At the age of 18 — in the midst of an intense pre-medical curriculum — my health took a sudden turn for the worse. My youthful energy gave way to extreme fatigue. I suffered never-ending sinus infections, constant digestive distress, and a trail of sores in my throat that did not heal for months.

After nearly two years of suffering — and no help from a dozen doctors — I began to lose hope.

With few options left, I decided to follow a VERY strict “elimination” diet. To my surprise, my throat began to heal within days. My digestion normalized. I soon regained my energy.

Later, I learned I had developed leaky gut — probably the result of inflammatory grains. This led to multiple food allergies and intolerances.

I Made it My Mission to Create Better-for-You Breads & Treats

I set out to discover how to use “intelligent ingredients” to achieve all the attributes you love about bread… without the gluten, grains and carbs.

What I thought might take a few months — took years! Yet, through persistence and countless hours in the kitchen, I cracked the code to create recipes that are not only healthy but genuinely delicious.