diet

Back At It

In my last post, I described the post-operation life. It was kind of a fog of pain, pain pills, healing, sleeping….carbs! I didn’t go crazy. It wasn’t like I could really eat a ton anyways. But I did eat carbs for about a week and a half.

But then after my post-op appointment with my surgeon, I was feeling better getting the stints out of my nose and decided to get back to the diet. It was a pretty easy transition back to Keto. I went to the grocery store (my one activity of the day! Still taking it easy) and got the essentials and then I was back on the plan.

First day back, I had scrambled eggs with cheese and Canadian Bacon and my coffee with MCT Oil, Stevia and heavy cream. Lunch was sautéed kale, andouille sausage, and smoked gouda. Afternoon snack was raspberries. Dinner was zoodles with Alfredo sauce and meatballs. Dessert was dark chocolate with strawberries. My first day back I was at about 1400 calories and 35 net carbs (because of all the fruit I had I guess). But I’m happy to be back at it!

As for exercise, I am not cleared yet. My surgeon said in about two weeks I can start getting back to easy cardio. I will start with the elliptical since it’s low impact. I’m kinda afraid to try running so I’ll wait a full month to try that.

For swimming and weight lifting I have to wait a full month post surgery.

I can’t smell or taste much. It’s better with the stints out but it feels like I have a very bad cold or something! It’s kind of a bummer but I know it will get better.

For dinner the other night, I made this recipe: Kofta Ground Beef Bowl . I used cauliflower rice. Topped it with the kofta beef. Then used Trader Joe’s Tzatziki and crumbled feta. I added grape tomatoes and cucumber slices.

Since I can’t taste much, I have to go by what Michael says and he said it’s a keeper. 🙂 He said it would be better with lamb and more garlic, but overall it was good!

I got back to work on Monday. It will be good to get back into the routine and back to “real life”, modified as it is. But it has been nice being home for two weeks taking it easy, healing, resting, catching up on TV and just not having a schedule!

Keto Dinner Recipes

Here is another post of some decent and excellent recipes we’ve tried lately! If you have some favorites, please leave a comment with the link!

Recipe #1 – Paleo Beef and Broccoli 

We made this recipe recently and it turned out ok. I am sharing it because I want to make it again with a few minor changes because I think it could be better. The first issue with the recipe: it was WAY too salty. DO NOT add the salt that is in the recipe. it does not need it. Whenever I do a recipe that calls for soy sauce, I never add the salt that the recipe calls for because it doesn’t need it. I don’t know why I didn’t listen to my gut on this one this time. But I followed the recipe and added the salt and it was just too much.

The second issue I had with the recipe was the serving sizes. It said it was 4 servings and it was not. Maybe if you have it with rice (or cauliflower rice to make it keto-friendly) but it was really 3 servings.

So again, I’d make this recipe again but I’d modify it and not add any salt.

Recipe #2 – Garlic Butter Chicken Bites

I had some leftover chicken tenders from the curry soup I made recently and so I looked around for a quick and easy chicken skillet recipe I could do for lunch when I was working from home. I found one on Instagram and so I made this marinade and it turned out SUPER tasty! It was really really good. I didn’t do the zoodles with the recipe, just the chicken. I added it to my salad and then I had some leftover for lunch the next day.

Recipe #3 – Crispy Buffalo Tofu

This was really tasty! I had it for lunch, actually. And I had it with blue cheese dressing as a dip instead of the avocado dip in the recipe. It was pretty good. The next day I reheated the leftovers in the skillet with avocado oil (instead of ghee) and it got a lot crispier the second time around and I liked it even better. I would definitely make this recipe again!

Recipe #4 – Chicken and Goat Cheese Skillet

I made a few alterations to make it keto-friendly. First, I used heavy cream instead of milk per the recipe. I also skipped the rice and pasta, obviously.

Second, I didn’t have plum tomatoes so a used a bunch of grape tomatoes. I also had half a zucchini I threw into the skillet to use up. Overall, I liked the recipe. It was creamy and fresh. I liked using the veggies. It wasn’t high in fat (keto) but it was a low carb recipe and a healthy recipe. Michael liked it a lot. I thought it was a little on the plain side. I think I would make it again and add some more spices, maybe sauté some onions, too. I’d definitely make it again, though!

Recipe #5 – Naked Fish Tacos

This one was a winner! I really really liked it a lot! I added some raw radishes to the coleslaw mix. I also added some fresh grape tomatoes, black olives and topped everything with cojita cheese. It turned out great! I would definitely make this again and I can see it being in our rotation on a regular basis. You could also make it with chicken or shrimp and it would be good, too, I think.

Happy cooking!