Day 2 is going well, today is an off day so I’m mainly stretching and eating clean.
Today started my 12 week Ketosis conversion challenge. I’m spending the next 12 weeks converting to a Ketogenic lifestyle. My family is adopting a lower carb approach that isn’t as strict as mine but we’re all in this together!
- Eat only a ketogenic diet with refeeding allowance.
- Allowed supplements: Protein, Multivitamin, Fish oil, Fiber and Keto//OS
- Drink > 1 Gallon water per day
- Run 2 – 3 times a week (short (1 mile), medium (1 – 2 miles) and long (3-5 miles))
- Train 3 days a week (2 weeks strength + 2 weeks velocity + 1 week deload)
- Weigh-in every Monday
After the 12 weeks I should have an entirely new lifestyle base to build on. I look forward to talking to you all while I go through this!
So the recipes and menu’s I’m posting are more for me and my family than to share with the general public. I needed a place to put this stuff and I figure having more content on my website is always a good thing.
Note: My menus are Keto and Paleo based, if you don’t agree with Keto or Paleo then don’t eat this stuff
Baked Parmesan Fish with steamed broccoli
Portobello Burgers with Asparagus
Baked Buffalo Wings with Lemon Butter Artichokes
Dill Chicken Salad on Butter Lettuce
Spaghetti Squash Lasagna
Thai Coconut Chicken Soup
• 325 Calories
• 20g of Fat
• 29g of Protein
• 7g of Net Carbs
- 6 cups chicken broth
- 2 stalks lemongrass
- 10 kaffir lime leaves (or 1 lime)
- 1 inch fresh ginger (grated)
- 1/2 tsp sea salt
- 1 lb boneless skinless chicken thighs
- 10 oz. mixed mushrooms (we used white, oyster and shiitake)
- 1.5 cups coconut cream
- 1 tbsp fish sauce (optional)
- 1 chili pepper (optional)
- cilantro (to taste, for garnish)
Start by heating the chicken broth in a soup pot on medium-high heat.
Whack the lemongrass stalks with the blunt end of a knife a few times to help release its aroma. Then cut it into about 4 1-inch pieces. Add them to the chicken broth along with the kaffir lime leaves, grated ginger and sea salt. (If you don’t have kaffir lime leaves, you can use the juice of 1 lime plus its zest).
Let the broth simmer for about 20 minutes. Then strain out the solids.
Into the now-strained broth, add the chicken thighs and mixed mushrooms. You can use 10 oz. of just white mushrooms but using mixed mushrooms adds some different flavors to the soup that are very pleasant.
Let the chicken and mushrooms cook for 20 minutes.
Once the 20 minutes are up, take out the chicken thighs and shred them. Add them back in along with the cup of coconut cream and fish sauce.
Let this cook for about 5 minutes. Taste it and add more salt if necessary.
To serve, split among 4 bowls and garnish with chopped chili pepper (optional) and cilantro or parsley to taste. Enjoy!
Special thanks to Tastaholics
- 4 medium Artichokes (Globe or French)
- 4 fruit (2-1/8″ dia) Lemon
- 2 tbsps Coriander Seed
- 2 tbsps Salt
- 1/2 cup Unsalted Butter Stick
- Bring 4 quarts of water to a boil in a large pot. Trim the stems of the artichokes to about 2 inches.
- Halve 3 lemons and squeeze juice into water. Add lemon halves, coriander seeds and salt. Place artichokes in the cooking liquid, and cover with a heavy plate to keep them from floating. Boil 15 minutes, until a paring knife, inserted where the stem meets the bottom, comes out easily. Remove and drain excess water.
- In a small bowl, melt butter in a microwave or saucepan. Mix in juice of remaining lemon, salt and pepper.
- Serve each person one whole artichoke, accompanied by a ramekin of butter sauce and a large bowl for discarded leaves. Season with freshly ground salt and pepper to taste.
Special thanks to Atkins Diet
- 1 bag of 5 Perdue Perfect Portions Boneless, Skinless Chicken Breast (Italian Style)
- 1 3 oz bag of Pork Dust (or 3 oz of crushed/blended pork rinds)
- 1/2 cup grated parmesan cheese (the powdered stuff)
- 1/2 tbsp italian seasoning
- 1/2 tsp garlic salt
- 1 bag (16 oz) Green Giant™ Fresh Cauliflower Crumbles™ (or 4 cups chopped cauliflower, steamed)
- 2 tbsp ghee (or 2 tbsp salted butter)
- 2 tbsp butter (yes, if you don’t have ghee, just use 4 tbsp butter)
- 1/2 cup heavy cream
- 1/4 cup shredded parmesan cheese (not the powdery grated stuff)
- a pinch of garlic salt
- a pinch of seasoning salt (like Adobo)
- a few cracks of pepper
- 3 cups baby arugula
- 1 tbsp high quality extra virgin olive oil
- 1/2 tbsp fresh lemon juice
- a couple fresh grinds of sea salt & pepper
- Preheat the oven to 375.
- Set up a wire roasting rack on top of a baking sheet (this is so the chicken doesn’t sit on the bottom and get soggy – some people use baking racks if they’re oven-friendly)
- On a plate, combine and mix the crushed pork rinds, grated parmesan, italian seasoning and garlic salt.
- One at a time, place a breast of chicken in the mix and cover completely, then set on the rack.
- When done, put in the oven for 20 minutes, or until baked to at least 165 degrees, then turn off and let sit in oven to continue cooking (this keeps them juicy!)
- In a blender, add everything but the cauliflower. Don’t blend yet.
- Follow the package instructions on the chopped cauliflower to microwave with 1″ of the top open, for 4 minutes. Then let sit in the microwave for another minute (it really makes a difference).
- Add steamed cauliflower to blender, and blend to the consistency you like.
- In a bowl, combine all ingredients. Make sure every leaf is well coated.
- Once everything is completed, plate your chicken, whipped cauliflower and arugula salad between 4 dishes. You can sprinkle a little shredded parmesan over your salad, and throw a grind of fresh pepper over the cauliflower. If you’re feeling particularly adventurous or just like to dip, serve with a side of dijon mustard for dipping.
- 1.5lbs Beef Stew meat (may also be called “stew beef”)
- 2 14.5oz cans chili-ready diced tomatoes (organic)
- 1 tbsp chili mix – pre-packaged or one you make yourself.
- 1 cup beef broth
- 2 tsp hot sauce
- 1 tbsp worcestershire sauce
- salt (to taste)
- Turn your crockpot on to high.
- Add all ingredients and mix.
- Cook for 6 hours on high.
- After 6 hours, break up meat with a fork and pull apart within the crockpot.
- If you think it needs salt, now is the time to add it to your taste (I added only a pinch).
- Then, cook for two hours on low and enjoy!
- Net Carbs: 9g
- Calories: 222
- Fat: 7g
- Carbohydrates 11g
- Fiber: 2g
- Protein: 27g
Low-Carb Spaghetti Squash Lasagna Recipe
9 net carbs per serving, makes 4 generous servings.
- 2 1/2 cups Spaghetti squash (roasted for an hour on 350 or nuked for 20)
- 1lb organic grass fed ground beef
- 1 cup grated Parmesan cheese
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp basil
- 2 cloves of garlic minced (1 tsp)
- 5 grinds of sea salt
- 3 grinds of fresh pepper
- 1 egg
- 3/4 average-sized jar pasta sauce (Rozzano Marinara Sauce is 2 net carbs per 1/2 cup)
- 1 tsp crushed red pepper flakes
- 2 cups shredded mozzarella cheese
Directions to cook low-carb spaghetti squash
Roast your spaghetti squash in the oven for a hour on 350 or nuke it in the microwave for 20. Let it sit 5 minutes afterward. Here are some tips on how to cook it.
Heat sauce on the stove on simmer and add red pepper flakes. Let simmer (cover on).
Mix meatball ingredients in a bowl and roll into quarter-sized mini meatballs.
Heat a large frying pan on medium with a tablespoon of ghee / butter / oil / whatever you like.
Cook meatballs in the frying pan and cover. Flip when halfway browned (approx 3-5 minutes).
Meanwhile, cut the squash in half and dig out 2 1/2 cups of spaghetti squash (remove seeds and guts first). Set aside.
In a small bread pan (tall and skinny), layer sauce, squash, meatballs, sauce, mozzarella, squash, meatballs, sauce, mozzarella.
Bake on 350 for 30 minutes.
Special thanks to Wicked Stuff