07 03 2021

The day before a food event where I’m traveling the next day, I’ll start preparing dishes to bring, that way my last minute to do’s and forgotten things won’t require the host’s oven or detract from their kitchen space. This morning I picked up some groceries, as I hadn’t gotten to shop for a couple weeks and have been working off existing food. As I assess what I had on my grocery list, I’m not keto anymore, not in the method of prescribing to the high fat to lower carb / protein ratio.

I feel like I’d been doing lazy keto as a sort of way to impart carbs and plant fiber back into my diet, and also I am experiencing weight loss by calorie/meal tracking through Noom. I’ll still continue to eat no/low sugar and use keto flour when baking and eat fewer processed carbs as a general guideline, as those principles were key in preventing spikes in my blood sugar that led to an unending habit of mindless snacking to keep up with the hunger pang caused by that sugar crash. I feel more in control of eating at this moment in time, and I’m excited to get to eat a wider variety of foods.

The idea of fiber acting as a rolled up ball of bubble gum and the pieces of lint and dust bunnies on a floor as cholesterol, that fiber bubble gum is able to stick itself to the cholesterol as it rolls across the floor and remove LDL / HDL from my system, which I’m excited to get to work on. As a result of the high fats in my diet over the past year, my most recent blood work revealed higher than normal cholesterol, which is another bigger reason why I’m moving away from a higher fat diet.

For this weekend’s feast, I made pickles. My best friend gave me the recipe and I find that adding different herbs is a fun experiment. This time I used rosemary sprigs with:

2 Tbsp Swerve granulated white sugar

grated ginger

rice vinegar w sesame seeds

pickling cucumbers

water

I let them set a day in advance and eat them within 3 days.