03 27 2021

Lately, I have been shifting my eating habits to as close to a 20:4 as I can stand. This is where I fast 20 hours and eat 4. Understanding that I am living the last year of my thirties has been a sort of slowing down to meet the reality that my body is an older one, and I need to match my pace, as far as my slowing metabolism goes. Each day I will eat:

8:00am

keto cereal: 3 Tbsp hemp hearts, five chopped almonds, five chopped pecans, 1 Tbsp chia seeds, heavy cream

coffee with 1 big scoop Coconut Vanilla MCT Oil Powder and heavy cream

1:30pm

sautéed chicken thighs with keto Thai curry sauce, cauliflower rice, and mushrooms w 2 Tbsp sour cream

3:30pm

keto chocolate chip muffin topped with peanut butter

I baked chocolate chip muffins the other day before making breakfast using this recipe.

INGREDIENTS

  • 2 1/2 Cups keto wheat flour
  • 1 teaspoon Baking soda
  • 1/4 teaspoon Kosher salt
  • 1/2 Cup Swerve granulated sugar
  • 3 Large eggs, beaten
  • 8 ounces Greek Yogurt
  • 2 teaspoons Vanilla Extract
  • 1 cup dark chocolate chips sugar free

INSTRUCTIONS

  • Pre-heat the oven to 400F and line a 12 cup muffin pan with liners. 
  • Spray the inside of the liners with cooking spray. 
  • In a large mixing bowl, combine the almond flour, baking soda, salt and sweetener. 
  • Now add in the beaten eggs, greek yogurt and vanilla extract. 
  • Finally, fold in the chocolate chips. 
  • Scoop the batter into the muffin cups evenly using a scoop. 
  • Bake in the oven for 20 minutes or until a toothpick comes out clean. 

What I enjoyed about this recipe was I used keto wheat flour, although the original ingredient called for almond flour. I do not like using almond flour, as it does not stick together well and crumbles, but the wheat keto flour is as close to non-keto flour as I think I am going to get. The consistency reminds me of a scone. I think if I make this muffin again, I’ll add chopped pecans and a Tbsp chia seeds.

Kitchen scrap chili

Last weekend I had a ton of leftovers and was craving chili. So, I took them all and combined them with some pantry items:

  • pan of curry seasoned, boneless chicken thighs with cauliflower and cabbage
  • container of taco seasoned ground beef
  • half container of pasta sauce
  • half can of salsa
  • can chili beans

I cooked everything in a large pot and added some salt. Served with several dollops of sour cream and tortilla chips, I had a lovely meal Sunday and had leftovers all week. The combination of taco seasoning and curry (Korma seasoning), along with the tartness of the sour cream was just right.

Note: I’ve been lazy Keto since spring 2020, which just means I add a ton of fat to whatever I’m eating. I hadn’t been in keto for a while, due to laziness and not tracking carbohydrates. That day my body had started Keto again, as I had lost 1/2 lb. by the next day and ended up catching that Keto flu by the end of the night: nausea, shaking, feeling awful