Well, two days so far on keto. I can’t lie and say I’ve felt a massive difference, but I’ll drop my meal plan for the next 6 days and talk about the initial shift. First off, it’s really jarring to think “fat is bad” your whole life and then suddenly have to shift that. Cheese and bacon, foods I had always thought were “bad”, suddenly are not off-limits anymore. It’s been crazy. At first I was wondering if I was going to struggle to hit my fat limit, but so far that hasn’t proved to be an issue. I am sticking to 20g of carbs, which is really the important thing here!
Here’s my meal plan for the next 6 days:
Breakfast: 2 eggs, 2 strips of bacon, half an avocado. Also coffee with my absolute favorite non-dairy creamer, Ripple (2g net carbs per 2 tbsp). I’ve been surprised by how much i LOVE this breakfast. I definitely stay full for a good 4-4.5 hours, and it just tastes to good! In the past I’ve always been an avocado toast or overnight oats girl, but this honestly is just as quick to prepare and makes me feel a lot better. I cooked all my bacon on Sunday (just threw it in the oven for 15 min at 400) and just reheat it quickly in my egg pan. Speaking of eggs, I’m an over-medium girl. I know some people can’t stand the jammy yolk, but I can’t get enough of it! I just throw these in a pan with the slightest bit of olive oil, cover it, and let it go until the yolks look somewhat set. Amazing! I also wouldn’t be able to function in the mornings at work without my coffee, and ripple is such a clean tasting, pea based creamer. Definitely worth the extra carbs. I have been looking at keto MCT based creamers recently for the increased fullness and focus, but I’m on the fence. Let me know in the comments (if anyone is actually reading this) what your favorite keto creamer is (non dairy only please!!)
Lunch: Chicken thigh and green beans. I know, I know, probably not enough fat. I roasted both of these in olive oil, so I counted at least a tbsp between the two. If you haven’t already guessed, my favorite way to cook is to just throw things in the oven and wait until they brown. Pretty foolproof and I think it adds so much flavor to veggies. I like this lunch, but it’s kind of blah. I work in an office where most of us eat lunch at our desks, so it’s always challenging to pick something that isn’t going to smell weird. I’m just really self-conscious of what I’m eating for lunch, so I’m trying to keep it as benign as possible. Although, I have not been feeling very full after lunch, so I will definitely need to switch things up for next week. I’m thinking about experimenting with some mashed cauliflower– my macros this week won’t allow it, but maybe next week will be more forgiving.
Snack: I’ve been packing snacks since I typically work out after work (any other orange theory fans?) and I will S T R U G G L E if I go from 12:30 to 8:30 without eating. I’ve been doing a mix of olives, mozzarella string cheese, and pecans (the lowest carb of all the nuts). Honestly, I’ve been loving it. It feels like I have an afternoon cheeseboard. I also didn’t feel any type of energy lag during my Monday night workout, so that’s a good sign.
Today, I also decided to try the infamous pork rinds before buying a giant container off amazon. To be honest, I don’t know how I feel about them? I think the smell is pretty off putting, but I do like the texture. In terms of taste– the jury is still out. I put a little bit of salsa on mine and honestly I couldn’t taste anything except salsa. I think I’ll be holding off on the big jar for now, but I could definitely see myself reaching for these if I’m craving chips.
Dinner: Big mac salad. I know, I know, it sounds weird, but it’s actually pretty great. I tend to have a love hate relationship with salads, but I’m actually loving this one. And that’s coming from someone who’s never actually had a big mac! I’ve been using this recipe: https://www.wholesomeyum.com/recipes/big-mac-salad-cheeseburger-salad-low-carb-gluten-free/ with just a couple of modifications. Namely, I didn’t have paprika and didn’t want to find it, so I added the tiniest dash of ketchup instead. I also used iceberg lettuce because strangely enough I like it better than romaine. The dressing to salad ratio on this one is HEALTHY. Definitely a ton of dressing in comparison. I am not a big mayo fan, but I will say this reminds me of a burger sauce. I also didn’t blend it because I’m a fan of pickle chunks. I’ve also been drinking a cup of bone broth to keep the keto flu at bay. However, I’ve been feeling hungry a couple of hours afterwards. I don’t want to eat again, but I’m not totally sure what to do about it. Any advice is always appreciated!