In the new cookbook-meets-keto guide, Ashworth (a popular food blogger) writes about why keto works for her in such a refreshing, honest wayand she provides over 100 delicious (and low-lift) recipes to keep the diet from ever feeling boring.

The book is also newbie-friendly and kicks off with basic info about the diet and what it entails. One Amazon reviewer wrote, "I've been following GiGi's recipes for years, and can assure you they are delicious and totally do-able, even if you're a busy lady." And another said, "I liked the author's upbeat personality when explaining the different aspects of the keto diet. The recipes look delicious and I am anxious to try them."

The cookbook : She Does Keto: The Complete Ketogenic Diet for Women (Rockridge Press), out now.

The author : GiGi Ashworth , the popular food blogger behind GiGi Eats Celebrities (gigieatscelebrities.com), who also has a master's degree in nutrition communications from Tufts University. Ashworth is also a star when it comes to crafting recipes that are gut-friendly and great for people with food intolerances and allergies. (In her teens, she was diagnosed with celiac disease as well as multiple inflammatory bowel diseases and had her large intestine removed.)

What you'll get : Tons of recipes that are designed with women's nutritional needs in mind. The meals are also healthy, without being boringplus you get grocery lists and an actual meal plan to follow to make the diet as foolproof as possible.

Try it before you buy it:

Stuffed Eggplant

Serves 2-4 | Prep time: 20 minutes | Cook time: 1 hour

Ingredients:

• 1 small eggplant, halved lengthwise
• 3 tablespoons olive, avocado, or macadamia nut oil
• 1 onion, diced
• 12 asparagus spears or green beans, diced
• 1 red bell pepper, diced
• 1 large tomato, chopped
• 2 garlic cloves, minced
• 1/2 block (8 ounces) extra-firm tofu (optional)
• 3 tablespoons chopped fresh basil leaves
• Salt
• Freshly ground black pepper
• 1/4 cup water
• 2 eggs
• Chopped fresh parsley, for garnish (optional)
• Shredded cheese, for garnish (optional)

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Scoop out the flesh from the halved eggplant and chop it into cubes. Reserve the eggplant skin.
3. In a saut pan with a lid, heat the oil over medium-high heat. Add the eggplant, onion, asparagus, bell pepper, tomato, garlic, and tofu (if using) and stir. Stir in the basil, season with salt and pepper, and cook for about 5 minutes.
4. Add the water, cover the pan, reduce the heat to medium, and cook for about 15 minutes longer.
5. Put the eggplant "boats" (the reserved skin) on a baking sheet. Scoop some of the cooked eggplant mixture into each boat (you may have some filling left over, which is fineyou can roast it alongside the eggplant).
6. Crack an egg into each eggplant boat, on top of the filling, then bake for about 40 minutes, or until desired doneness.
7. Remove the eggplant from the oven and, if desired, sprinkle parsley and cheese over the top. Let the cheese melt and cool for about 5 minutes, then serve them up!

Tip : You can throw any vegetable you have on hand into this recipe: leeks, cauliflower, broccoli, cabbage...the list goes on. This recipe helps you get rid of veggies that may spoil in the next day or two!

Per serving: 380 calories, 26 g fat, 25 g carbs, 10 g fiber, 12 g protein.

For more healthy, easy, keto-friendly recipes, buy She Does Keto: The Complete Ketogenic Diet for Women .