The Food Network star's new book will be have "suggestions for how to lighten up an otherwise really carb-heavy dish."

By Shay Spence
April 25, 2019 05:30 PM
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As the Food Network’s Pioneer Woman, Ree Drummond has become famous for the crowd-friendly comfort food she makes for her family of Oklahoma ranchers. With her newest collection of recipes, though, Drummond is lightening things up a bit—in moderation.

“Last summer, I kind of dove into the keto [diet] world and enjoyed it,” Drummond tells PEOPLE. “It was a good exercise.” While she eventually “settled back into a more sustainable, realistic way of eating,” her experience with cutting back on grains and sugar influenced her sixth cookbook, New Frontier, which will hit shelves October 22.

Drummond says the new book is “not a keto cookbook or a low-carb cookbook,” but it is full of “suggestions for how to lighten up an otherwise really carb-heavy dish,” according to Drummond. “It’s been really fun to come up with versions of really delicious dishes that you can take a few steps to make them lower in carbs.”

On the other hand, the book will also feature plenty of her signature “carbolicious” recipes as well, like the colorful doughnuts she recently posted on Instagram (above.) “My low-carb cookbook will be out October 22! And what’s super cool is that my high-carb cookbook will be out the exact same day! And to make it convenient for you, I put the two cookbooks inside the same cover,” she joked in the caption.

Perry Hagopian

Drummond tells PEOPLE that New Frontier is a reflection of her “More than any cookbook before this one, this really reflects my life in terms of what I’m eating,” says Drummond. “Some days I’m like, ‘You know what? I’m going to use spaghetti squash instead of pasta,’ and the next day I eat, like, a big lasagna roll up with creamy shrimp scampi.”

WATCH THIS: Ree Drummond and Her Husband Ladd Share How Their Marriage Has Grown After 21 Years

Beyond working on the cookbook, Drummond recently launched her new line of ranch dressings, pasta sauces, and barbecue sauces, inspired by her life with a house full of teenagers (Drummond and her husband Ladd are parents to Alex, 21, Paige, 19, Bryce, 16, and Todd, 14).

“The teenage life and the college student life has informed not only the recipes in my cookbook but also the voice behind everything I’m doing,” she says. “You’ve got to be realistic about cooking, and you can’t make every single thing from scratch every single day, so that’s part of why I wanted to launch this line because I feel like I have so much to say in that realm. You can have so much fun in the kitchen and still use the products that make it a little bit easier.”