The truth is, I never figured I would walk into one of those weird fad diets. One that had you eating coconut and almond flour willingly, cooking with ghee, or containing the words “gluten free”. It is funny what you will do for those you love though, and Shane and I started our journey with the ketogenic diet after repeated, long lasting gout attacks that would practically cripple Shane.
In the middle of summer, we began and stuck to a keto diet. We did so pretty well for about four months. Heading into the holidays, we weened off of it and still ate healthy, but Shane admitted to feeling better when on the diet, and he was the reason we were doing it in the first place. So, we are weening ourselves back on, which is difficult to do during the holidays, going to peoples houses and eating what they serve. We almost always come across I am sure as picky eaters and often times, if headed to my moms, I will redirect the menu to include things such as bacon wrapped asparagus and side salad instead of just sweet potatoes, beets, and cornbread.
Honestly, when you first undertake this diet, it can be pretty depressing. I am being totally honest, I wish I could say after a week, I stopped craving sweet things, but I didn’t. I just really love sweet things, and stevia is not the same tasting. There is no, “Oh, just use natural honey instead!” or “But, maple syrup is a safe sweetener!” Sweets are pretty much out of the picture, and that pretty much even means fruits. About the only thing that saved Shane and I the first time around was that I do genuinely love spending time in my kitchen, so I was getting to do a lot of that on this new diet plan.
You begin to figure out things that work for you. You find favorite recipes, and because your body is craving correct fuel, we have yet to grow tired of these favorite recipes that I often make once a week, like our chicken breast pizza in the crockpot, of course no bread like substance included, and our venison crustless pizza in the crock pot. On occasion, we stumble into a snack that is delightful, and this is one that I wouldn’t even hesitate to bring to a party.
Salmon Cucumber Sliders
- 1 cucumber, sliced
- 8 oz smoked salmon
- 1-2 avocados, depending on size diced
- 2/3 cup mayonnaise
- 2 tablespoons Persian lime infused olive oil, available at places like The Enchanted Olive
- 1 tablespoon chopped flat leaf parsley
- Mix mayonnaise, lime olive oil, and parsley until combined
- Top cucumbers with avocado, followed by salmon and finally a small dollop of mayonnaise dressing
If anyone would like the nutritional break downs of this bite sized treat shown, I can take the time to do so. For the most part, I discovered I do better not tracking my macro’s like a mad woman. I have a sense of how much protein I should be having a day now and know if I am irritable or tired, often times that means I need a little more fat. Oddly enough, I feel like I can go much of the day eating very little, then a big dinner feels good, but Shane is the opposite, eating small all day and a small dinner.