I went back on the Keto Diet for nine days, and lost six pounds. Things were going great, but I kept looking at the report I had done on my DNA genetic dispositions for certain foods, and decided “what the heck, I’m going to try it now!”
I think Keto is fabulous for weight loss, but I’ve always said I couldn’t do it long term, I’d much rather be a vegetarian. I love grains, beans and legumes, cooking and baking with them makes me happy, and I enjoy veggies and some fruits (mostly berries) quite a bit as well.
I switched over yesterday, which now has me eating a high (complex) carb diet, and very low fat, in total opposition of Keto. I’m very curious to see what my numbers say.
This morning, after just one day, my fasting glucose was a bit higher (91) my blood pressure was about the same, but I’d gained 2lbs.
I loved everything I ate though! I’m going to be experimenting with new food combos (Jim is going to hate this) and will share those I like.
Chia Seed Pudding… I think this is fabulous! I make our Greek style yogurt with whole organic milk, and use it.
1 cup water
1 cup full fat Greek yogurt
2 tablespoons (35g) pure maple syrup or honey
1 teaspoon pure vanilla extract
1/4 cup chia seeds
In a medium bowl, gently whisk the water, yogurt, 2 tablespoons maple syrup or honey and the vanilla until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
Spoon the pudding into 4 bowls or glasses; mound the berries and nuts on top and serve.
I used blackberries and walnuts and it was amazing! The original recipe which I’ve modified came from here.
For lunch, I simply steamed some broccoli, baked a sweet potato, and tossed some wild rice into the rice maker. I added a teaspoon of butter to my wild rice, but otherwise simply used salt and pepper for seasoning.
Dinner was a new recipe I played with, and loved. Definitely a keeper!
Quinoa Corn Chowder with Shrimp
2 Tablespoons flax oil
1 ½ cups ﬁnely chopped onion
1 large clove garlic, minced
1 red pepper
¾ teaspoon dried oregano
1 pound red-skinned potatoes, scrubbed and cut into ½-inch dice (3 cups)
¾ cup trim-color quinoa, rinsed by swishing in a bowl and drained
4 cups (435g) fresh or frozen (defrosted) corn kernels
½ pound peeled, small shrimp
1-2 teaspoons salt, to taste
Freshly ground black pepper
1 bay leaf
¼ cup thinly sliced scallion greens
1 to 2 Tablespoons freshly squeezed lime juice
In a heavy soup pot, heat 1 tablespoon of the oil over medium heat. Add the onion, garlic, pepper, bay leaf and oregano. Cook, stirring occasionally, until the onions are soft.
Add 4 cups of water (or ﬁsh or clam broth) and the potatoes. Bring to a boil over high heat. Add the quinoa. Boil uncovered over medium-high heat for 10 minutes.
Meanwhile, in a food processor or blender, process 3 cups of the corn kernels with 1 cup of water to create a coarse puree.
After the quinoa has cooked for 10 minutes, stir in the corn puree and remaining corn kernels. Adjust the salt and add lots of freshly ground black pepper.
Continue cooking until the quinoa is done (the grains should be translucent and have no opaque white dot in the center), about 2 to 3 minutes more.
Add shrimp, and cook until shrimp turn pink, about one minute. Stir in the scallion greens and additional tablespoon of oil.
Add enough lime juice to sharpen the ﬂavors.
I slightly modified this recipe to fit with my approved foods. The original can be found here.
I felt full all day yesterday, which surprised me, because usually when I eat breakfast to begin with, I’m starving all day, and carbs generally leave me hungry an hour or two after eating them.
Here’s hoping that I don’t gain back the weight I just lost!