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Ross Wollen

Ross Wollen is a chef and writer based in Maine’s Midcoast region. Before moving East, Ross was a veteran of the Bay Area restaurant and artisanal food scenes; he has also worked as a food safety consultant. As executive chef of Belcampo Meat Co., Ross helped launch the bone broth craze. Since his diagnosis with Type 1 diabetes in 2017, he has focused on exploring the potential of naturally low-carb cooking.

Articles by Ross Wollen

Eggs & Chorizo
Eggs & Chorizo

Dry-cured Spanish chorizo is a simple way to bring some flair to your morning eggs. Crisp the chorizo in your frying pan…

Low Carb School Lunch Ideas
Low Carb School Lunch Ideas

We know that school lunch can be a minefield, and it can take some creativity to keep your kid excited (and distracted f…

Low Carb Steak Diane
Low Carb Steak Diane

Steak Diane is a relic of American mid-century fine dining; a waiter would cook your thin steak tableside and flambé the…

Salmon & Sauerkraut
Keto Salmon with Sauerkraut

You’ll find fish served with sauerkraut and rich cream sauces in Alsace on the banks of the Rhine, where French and Germ…

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