Scott Groth is a trained chef and professional food blogger with a depth of experience in low carb, keto and gluten free lifestyles.| I'd Rather Be A Chef
🌟 Looking for a quick and delicious dinner idea? Try these rotisserie chicken tacos! Shredded rotisserie chicken, fresh toppings, and your favorite taco fixings come together for a meal that’s both easy and mouthwatering.| I'd Rather Be A Chef
Keto friends, read this: 🍗 Rotisserie chicken can be your go-to meal. Find out how to make it fit your low-carb life!| I'd Rather Be A Chef
Curious if xanthan gum fits into your low-carb lifestyle? 🥗💡 We break down what you need to know about its carb content and how it can be used in your recipes.| I'd Rather Be A Chef
Curious if beef jerky fits into your keto or low-carb lifestyle? 🥩✨ We’re breaking down the carb count and how it stacks up against your dietary goals.| I'd Rather Be A Chef
Know why I made "I'd rather be a chef" and started this low carb journey with everyday low carb recipes:, my story, inspiration & motivation!| I'd Rather Be A Chef
Wondering if gelatin fits into your low-carb or keto lifestyle? In this post, we break down the carb content of gelatin, its nutritional benefits, and how it can enhance your favorite keto recipes.| I'd Rather Be A Chef
Elevate your cooking with Clarified Butter—the new kitchen essential! Keto and low-carb friendly. Say hello to delicious and goodbye to limitations!| I'd Rather Be A Chef
Check out our rotisserie chicken recipe. Lemon and rosemary bring the flavor; your oven or grill does the rest.| I'd Rather Be A Chef
Warm up with our Leftover Rotisserie Chicken Soup – a tasty, low carb, and keto-friendly delight! 🍜| I'd Rather Be A Chef
Learn how to cut a rotisserie chicken perfectly with my easy-to-follow guide! From removing the legs to carving the breast, these tips will help you serve up delicious, neatly portioned chicken every time.| I'd Rather Be A Chef
Enjoy a fresh twist on lunch with my Rotisserie Chicken Salad recipe! Packed with tender chicken, crisp vegetables, and a creamy dressing, it's the perfect balance of flavors and textures.| I'd Rather Be A Chef