Blaine Jelus is a chef who loves food and started cooking very early in life. He started his job when he was only eleven cutting cheese steaks and flipping hamburgers in Pennsylvania during the summer. Blaine honed his skills in those early days and became a master at cooking everything from the simplest dishes like eggs and toast to extravagant feasts that included lobster.

Over the years, Blaine’s love of food began to show as his waist expanded. He realized that he needed to take care of his health and lose the extra weight when he weighed over 300 pounds and wanted to get back to an active lifestyle. Blaine found renewed motivation and commitment to lose the extra weight forever and with his newfound passion for healthy eating, and came up with the idea for Blaine’s low carb cooking.

Blaine’s low carb cuisine features a wide range of original and innovative recipes that everyone can enjoy, from chicken nuggets to braised leg of lamb with red wine sauce.

Blaine has cooked many delicious recipes that are low in carbohydrates:

Mushroom and cheese quiche with crust and broccoli sprout salad.

Cheesecake with peanut butter cookie crust.

Melon with sauce for dipping.

Soft fish taco.

Baked Cream with Fruit Sauce.

Blaine’s Low Carb Recipes Along With The Ingredients

Dipping fruit sauce along with melon

Two and a half cups of diced honeydew.

Side sauce

Three tablespoons sour cream

· Four ounces of cream cheese.

3 tablespoons of sweetened syrup rich in carbohydrates.

· A tablespoon of orange squash.

A quarter cup of crushed pecans.

How to make dipping sauce

All ingredients except walnuts should be blended in a food processor until smooth like a cream. Serve people with half a cup of cantaloupe along with two tablespoons of dipping sauce that should be put twice over the melons with one tablespoon. The item should be served in a cold mold after decorating with crushed walnuts. A single serving per person means you are consuming 9.5 net carbs per serving.