I don’t do diets. I never have, not once in 48 years of living. And frankly, when I first heard about the ketogenic diet, I thought it sounded absolutely nuts. Of course, it was my dad talking about it, so as soon as I heard “low carb, high fat” I thought he had lost his mind.
And every time I took him to the doctor (he’s been living with us for two years now) he would tell the doc, “I would prefer to be on the ketogenic diet, but they won’t feed it to me” I would roll my eyes and get more exasperated. Especially when he would finish a meal and go scrounge a piece of bread, or two, or three.
Dad didn’t follow the ketogenic diet, no matter what he claimed, and I began to learn more about it as one friend after another boasted on Facebook about significant weight loss and loving the foods they were eating.
And after learning from the doctor that my A1C was now dangerously pre-diabetic at 6.2 (7 and up is considered diabetic) I knew I had to do something different. And anyone with Type II diabetes will tell you – carbohydrates are NOT your friends.
I had been heading in this direction for a while. I had cut out most sodas and frankly I can’t stand diet cola so drinking water has just been my thing for a while now. No real sadness on nixing what little sodas I had been drinking. But ice cream? Pasta? Potatoes? Bread?
The loss of those, it just didn’t seem fair, much less manageable.
Last weekend I knuckled down and attacked the keto diet from a direction I knew I would need to start from, a reassuring one. One that said, “Hey girl, you’ve got this, and you can do it without suffering.”
I ordered three books…
- The Keto Bread Bakers Cookbook (look, you can still eat bread!)
- The Keto Ice Cream Scoop (OMG…keto ice cream is a thing!)
- Ketogenic Desserts and Sweet Snacks (seriously, I needed to know I would not be suffering!)
I also ordered…
- Almond flour (for use in baking)
- Coconut flour (also for use in baking)
- Erythritol Sweetener (no weird aftertaste)
- Spiralizer (for making “zoodles” – zucchini noodles)
I guess you could say that when I jumped on the keto bandwagon, I didn’t jump on halfway.
Right now, as of this morning, I weigh 211 pounds. My husband, who has already lost 22 pounds in the past two months is 204. Our beloved pre-teen left Tuesday for a month in Europe and we are determined to meet her return flight on November 14th weighing at less than 200 pounds each, possibly even less than that.
I would be deliriously happy to make it to 180, honestly I would. The lowest I’ve seen is 190 and that was six weeks after my youngest was born. I’ve seen my weight as high as 222.
If the keto diet works for me, and I truly hope it does, it will be a change in lifestyle, not just a fad diet. I need to see my blood sugars return to healthy, normal levels. I need to see my cholesterol lower and those weird readings from my liver and my thyroid go away. And above all, I hope to be 30 pounds lighter than I am now.
One recipe that I have adapted is below. I found it tasty and extremely filling!
Keto Sauteed Cabbage and Sausage
- 1 pound smoked sausage, halved and sliced
- 1 head of cabbage, cored and sliced thinly
- 1 onion, chopped
- 6 Tbsp of red wine vinegar
- 1/4 cup butter
- 3 cloves garlic, minced
- salt and pepper to taste
- 1 Tbsp fresh parsley (or 1 tsp of dried)
- 1/4 tsp pepper flakes (optional)
In a Dutch oven, using half of the butter, saute the onion and garlic until the onion is soft and translucent. Add the sausage and cook until lightly browned. Add the red wine vinegar and the rest of the butter and then add the cabbage, stirring until the cabbage is thoroughly wilted and lightly browned. Add salt, pepper, parsley and pepper flakes and mix until well incorporated. Serve.
And here are some of my random “Oh my god, tell me that there is a way I can have this non-keto food in some keto-friendly way!” finds…
Keto Pancakes (yes, please!)
Keto Pizza (in response to my husband’s sad face when I told him we couldn’t eat pizza anymore)
14 Fast Foods You Can Eat on a Low-Carb Diet (because sometimes I can’t cook)
Stay tuned, I’m sure there will be more.