So today was day one of the Ketogenic Diet (I don’t like calling it a diet because it really is a lifestyle, not a diet)
Jordan went to the grocery store yesterday to pick up some of the things that we needed for the week. He went with Jerry who has been doing this for over a year now and they went to Adams Fairacre Farms. Some of the things that he got:
Produce (all organic): broccoli, spinach, asparagus, cauliflower, cucumbers, red peppers
Staples: raw/organic coconut oil, fermented pickles (see picture), fermented sauerkraut, pastured butter, free-range eggs, pastured cheddar cheese (pastured is different and not to be confused with pasteurized)
So for dinner tonight, I made baked chicken with spinach. I cut boneless/skinless chicken breasts in half and put them in a casserole dish. I melted the pastured butter in a sauté pan and added a medium white onion. I cooked the onion until it was soft and added 2 cloves of garlic and the spinach. Once the spinach was wilted, I added a little bit of organic chicken stock and poured the whole mixture over the chicken breasts and baked it for about 30 minutes at 350.
Overall, it was pretty good. It wasn’t overly flavorful which was surprising to me but I will add some seasoning to it next time to “kick it up a notch” maybe. Some red pepper flakes and maybe a can of diced tomatoes would be good.
Tonight I made breakfast for us for the next couple of days. I have done this before but this time I used all fresh/organic ingredients. This baked omelet is made with a dozen farm-fresh, free range eggs, a little bit of milk, organic spinach and some roasted red peppers. We can both take a piece for a quick and easy breakfast “on the go.” Sidenote: the color of this omelet is amazing! the free range, farm fresh eggs make a huge difference! and I use coconut oil to coat the pan so it doesn’t stick (I hope!)
Baked Chicken (need a better name)
3 boneless skinless chicken breasts
1 large container organic baby spinach
1 medium onion
2 cloves garlic
3 tbsp pastured butter
1/4 organic chicken stock
pre heat oven to 350
1.Cut the chicken in half (butterflied)
2. Melt butter in saute pan with minced garlic and chopped onion until the onion is soft/translucent
3. Add spinach and wilt just until it is soft, not fully wilted.
4. Mix in chicken stock
5. Pour mixture over chicken
6. Bake at 350 for about 25-35 minutes or until the chicken is fully cooked (no longer pink and juices run clear)
We ate it with a side of pickles which is highly recommended for digestion but it can be served with any other vegetable you like – be creative!
So overall day one was a breeze! Tomorrow’s menu is a spin on a comfort food classic and I am excited to try it!
If you have suggestions or questions, please let me know! I would also love to know if you are living the ketogenic lifestyle and what your thoughts and recommendations are.