Keto

Keto Update

I think I’ve been back to keto for about two full weeks now? Maybe three. I weighed in last weekend and I was happy to see that I was exactly the same weight I was right before my surgery. So taking two weeks off and eating all the carbs didn’t do a ton of damage, thankfully! I weighed in this week and am down another pound, so moving in the right direction.

I’ve doing ok back on the keto diet. I’m still struggling to get to 20 net carbs a day. No matter what I do, I am still averaging around 25-30 net carbs each day. I looked at my diet and I guess I should probably drop my plain Greek yogurt. I mean, it’s not a ton of carbs because I eat a half a serving, but I add berries to it, and those are the carbs. I thought I was being smart by adding a spoonful of ground flaxseed (fiber) and chia seeds to it to try and offset it but I am still getting carbs with the berries. So I think next week I will try and go back to trying nuts, bone broth and maybe cheese sticks for snacks at work and see what happens.

I found a keto recipe website I like a lot. I’ve only tried a few of the recipe so far but so far I like it and the website/instagram is really visually pretty, so there’s that, too. 🙂

PERUVIAN CHICKEN WITH TANGY GREEN SAUCE

INGREDIENTS:

  • 3 garlic cloves, finely chopped
  • 1 tablespoon ground cumin
  • 2 tablespoon avocado oil
  • 1 tablespoon paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt, divided
  • 1 lemon, zested and juiced
  • 4 lbs bone-in, skin-on chicken

Salsa Criolla (Lime Pickled Onions + Tomatoes)

  • 1 red onion, thinly sliced
  • 2 roma tomatoes, quartered
  • Juice of 2 limes
  • 1 teaspoon salt

Tangy Green Sauce:

  • 1 large bunch cilantro, stems and all
  • 10 large mint leaves
  • 1 jalapeño
  • 2 cloves garlic
  • 3 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • 2 tablespoons avocado oil
  • Salt, to taste

INSTRUCTIONS

  1. Preheat oven to 400° F.
  2. Mix together the cumin, avocado oil, paprika, salt, pepper, oregano, and lemon zest in a small bowl. Brush the chicken with the lemon juice then rub with spice mixture. Place the chicken in a large cast iron skillet and transfer to the oven.
  3. Roast the chicken for about 60 minutes until the internal temperature reads 165° F.
  4. While the chicken is roasting make the salsa criolla by placing all of the ingredients into a jar and shaking well, refrigerate until ready to use. *They get better as they sit so feel free to make ahead
  5. To make the cilantro green sauce simply blend together all of the ingredients.
  6. Serve the chicken with the green sauce, salsa criolla, and additional lime if desired. 

Calories: 824 Net Carbs: 4.3 Protein: 58.2

I used chicken thighs instead of a whole chicken. So I think the calories are a little off for the recipe. Chicken thighs are generally around 250-300 calories each, depending on the size (we had small ones). The sauce was made with real mayo, so there was definitely calories there. But overall, I don’t think the dinner was 800 calories worth. I’d put it more around 500.

I cooked the chicken thighs for about 45 minutes in the oven.

The dinner was absolutely divine! One of my favorite new recipes I’ve tried! I loved the tangy sauce. I love the “salsa” with the chicken. All the flavors worked great together.

This would be a great recipe to make for a dinner party if you want to impress your friends!

Land of the Living

On Saturday I got out of my sweatpants after almost two weeks and we planned a little day trip.

After breakfast and showers and stuff, we hit the road. It was a nice change of scenery. We went down to Newberg to pick up our wine at Stoller. We missed the pick up party because of my surgery. Oh well, we’ll go to the one in the fall.

Fell asleep immediately….

It had been pouring rain all morning but by the time we drove down to Stoller, it was a nice day. Logan was still asleep when we arrived so Michael stayed in the car and I went inside to have a quick taste and pick up our wine.

I still have issues with sense of smell and taste but I can get a bit of the wine. 🙂 I wish I could have spent more time there but we just didn’t have that much time. Not with a toddler!

Then it was lunch time. The place we usually go was super packed and had about a 45 minute wait just for a table, so we skipped it. We drove to Wilsonville and stopped at the Oswego Grill for lunch instead. It was a nice choice.

Logan did pretty good, which was nice because restaurants are kind of hit or miss. He got a grilled cheese sandwich with french fries (his favorite).

I got the Caesar Salad with grilled salmon. It was really good and on the diet, so that was nice. Michael got a turkey and bacon, avocado sandwich. It was a nice lunch. I’d go there again.

Then we drove home. I kind of hit the wall at that point. It was about 2pm and the longest I’d been out and about since having my surgery. Even though we didn’t do a whole lot, it took a lot out of me. I took a nap when we got home, which felt amazing. Then when I got up I played outside with Logan for awhile so Michael could take a nap. 😉 We are hardcore partiers these days!

It was a nice day and it felt good to get dressed, do my hair and get out of the house doing something normal–other than errands. This week I’ve been home from work I’ve been doing one thing a day–grocery store, errands, Target, haircut, etc. But basically taking it easy. So this was a nice change.

Monday I go back to work. No more sleeping in, back to alarm clocks, no more sweatpants, no more laying on the couch watching TV shows I’m years behind on, and no more naps! (BOO!!) But it will be good to get back to it!