Carolyn Ketchum

Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.

Hearty Low Carb Fish Chowder

Low carb fish chowder is hearty, full of cream, lightly flavoured with fish or clams, and it fills you up with goodness and warms you to your toes. Typical chowders are often so thick, your spoon can stand straight up in them. They can be like concrete. And all that thickness comes from flour, which let’s face it, really isn’t good for you.

Raising Diabetes Awareness Through Food – and a KitchenAid Giveaway

I turned to the food blogging community at large, and I simply tasked them to make a recipe that contained no added sugars, no flour and no starches. I did not require that it specifically be low carb, so fruits and other healthy but higher carb things were acceptable.

Spicy Baked Zucchini Chips

Adapted from Vittles and Bits In this simple zucchini chips recipe, I salted the zucchini and let it drain for an hour before baking. I figured…

Warm Steak Salad with Mushroom Brown Butter

When it comes to good steak, there is no such thing as too much. I can’t help it, I love the stuff. I was raised on it. For most of us steak and potatoes…

Pepper-seared Pork Chops with Whiskey Cream Sauce

This pork chops recipe came about as one of those happy accidents in the kitchen, and turned out so well, I can’t wait to make it again. I had wanted to make steak au poivre with brandy cream sauce, but the steak at the grocery store didn’t look so hot and the pork chops were on sale.

Cheddar Jalapeño Low Carb Muffins

These may not be the prettiest low carb muffins you’ve ever seen but they certainly satisfied just as I’d hoped. I love how toasty the cheese got on top, without getting burnt. And the amount of jalapeno is definitely a matter of taste but I went for more rather than less.