As a follow up to my 30 Day Keto Transformation, I thought it would be helpful to share what I eat in a day! SO I took the time to show your exactly what a day of eating Keto can look like. I even shared some recipes and snack ideas… check it out:
Alright y’all, I’m talking something that might be slightly controversial today… THE KETOGENIC DIET! Now if you don’t know what this is/ never heard of it, do a quick google search because I am not an expert. But essentially it is a low carb, low sugar, high fat diet.
Now before the critics come after me, I was the biggest opponent of this diet. I thought there is no way this is healthy or that you can eat all this dairy and lose weight. But the more hype the keto diet got (and after seeing some friends try it) I decided to give a try for one month.
I decided the best way to document this experience would be by making a video showing my weekly weigh ins and final thoughts!
You guys! I finally found what I consider to be the BEST recipe for paleo pancakes. They are toddler approved, husband approved and me approved, so that’s a win,win,win in my book!
Ingredients:
Directions:
In a mixer, place the milk, melted coconut oil, eggs and honey to combine. Then slowly add the coconut flour, tapioca flour, salt and baking powder, and whisk to combine well. Once all of the dry ingredients have been added, mix until very smooth. Allow the batter to sit for about 2 minutes (it will thicken and begin to appear a bit clumpy), and then blend again until smooth. The batter will be thick.
Heat a griddle or lightly greased nonstick skillet over medium-low heat. Pour batter onto the hot griddle and spread the batter into a circle, just less than 1/4-inch thick. Repeat with as many pancakes as can fit comfortably at one time, without touching (or if your like me just make a big giant pancake). Allow the pancakes to cook for less than 2 minutes, or until the underside is evenly browned. With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set on the underside (about another 45 seconds). Remove from the skillet, and repeat with the remaining batter.
Tips:
Now that I have made these pancakes more times than I would like to comfortably admit, I have a few tips 🙂 It really is important to try and get all the wet ingredients to the same temperature! If you pour hot coconut oil into the eggs, they will scramble – not that this ever happened to me, I heard it from uhhh a “friend” 😉 Oh and if the coconut oil isn’t a similar temperature than the rest, it turns hard… it’s a little bit of a shit show but as long as everything is room temperature, you’re good to go!
Another tip, if you like a more crepe/ pfannkuchen pancake, only use a 1/2 cup coconut flour and a smidge more milk and they will be thin and super delicious.
Spaghetti Bolognese is a food that has always been a family favorite. My Oma makes an amazing bolognese as does my Mother, so naturally it was one of the first meals I think I ever learned how to cook.
Now while this blog was never meant to be a “food blog”, I am using this blog in some way to give my daughter something to look back on. A sort of digital diary. And who knows, if she likes cooking as much as most of the women in our family, then my bet would be that she will want to have some recipes as well.
This take on spaghetti bolognese is actually a healthy one. But it’s super easy, and as with all sauces, the longer ahead of time you can make it the better.
Ingredients:
Bring your pan to medium/high heat and add minced celery, garlic and onion to some olive oil. Once soft, add ground turkey and cook until brown. Then add your tomatoes and sauce and bring to boil for 5 minutes. Then add all of your seasoning and bring to simmer. Let simmer for as long as possible and then add fresh basil.
We actually eat this with spaghetti squash (paleo diet!) and everyone loves it!
Spaghetti Squash:
Chocolate Strawberry Nutella Cake, AKA the best thing you will ever eat in your entire life. When I saw this recipe from the pioneer woman, I almost fell out of my chair. Nutella is my favorite thing everrrr, add strawberries to the mix and I’m in heaven.
So when I was asked to make this years dessert for Easter, I knew what I wanted to do:
Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray.
In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.
In a measuring cup, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside.
In a large mixing bowl, mix together the sugar, flour, and salt. Stir in the hot chocolate mixture, stirring gently until it’s halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.
Pour the batter into the pans and bake them for 17-20 minute, until they’re just set. Remove them from the pans and set them aside to cool completely.
Meanwhile, prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice.
Whip the cream with the powdered sugar.
To assemble, turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread on half the whipped cream and top with half the strawberries Place the other layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep refrigerated until serving. Cut with a serrated knife!
Word of advise: Don’t assemble more than an hour before serving. Also I found out the hard way but this cake doesn’t travel well. It tasted amazing, but it definitely slid around during the car ride!
