Carbs counted in every serving
Healthy recipes for people living with diabetes and everyone at the table
Every number comes from USDA data, ingredient by ingredient, and follows along when you change the servings.
Showing Low-Carb Cauliflower Stuffing, recipe 1 of 5
- USDA FoodData CentralEvery ingredient, every number
- Carbs per servingOn every recipe, before you cook
- Cooking modeOne step at a time, with timers
- One 9-inch plateEvery serving shown the same way
Everything you need at the stove.
Four steps from recipe to plate.
- 1
Pick a recipe
The chip on every recipe is the total carbohydrate in one serving.
- 2
Set your serving
Eating more or less than one serving? The calculator does the math.
- 3
Cook step by step
Cooking mode shows one step at a time in large type, with timers that survive a reload.
- 4
Check the source
Every recipe lists each ingredient's weight, carbohydrate and USDA source.
What each line of the nutrition panel means.
Serving size
Every number is for one serving, here 1/8 of the recipe. Two servings means twice the numbers.
Total carbohydrate
All the carbohydrate in a serving, fiber included, counted the way US Nutrition Facts labels count it. It's the number on every recipe card.
Fiber and sugars
Parts of the total, shown on their own lines. If your care team counts net carbs, you can subtract fiber yourself; we always show the total.
Carb portions
The total carbohydrate in units of 15 g, a unit many diabetes educators use for meal planning.
Every serving, on the same 9-inch plate.
Each recipe shows one serving on the same 9-inch (23 cm) plate, from above, so portions are easy to compare. These are AI-generated illustrations based on the recipe's serving size, not photos of a weighed portion.
Every number traces back to its source.
Nutrition is calculated from USDA FoodData Central for each ingredient, never typed by hand, and every recipe shows where its numbers come from.