Posts Tagged Paleo
I am currently researching (my fave thing) and David is evaluating treatment options for his prostate cancer. When we come to a decision, we’ll share some sites that really helped us. But until then, let’s talk ketogenic diet!! And, cuz that’s who I am, the recipe for this not-strictly-keto corn/pepper dish is below. Just scan down if you want to skip the keto stuff!
While a diet that features unlimited bacon sounds like a gift from the nutrition gods, The Vino Man and I have decided that a ketogenic diet is not for wimps. And while I am NOT a medical expert or a nutritionist, I’m happy to share a few of the roadblocks we hit resources that really helped us on this journey. As a reminder, this is the book that started it all for us Fat is Fuel. There’s also lots of great info on Dr. Mercola’s website Mercola.com
When you go ketogenic you are basically pushing a reset button on your body and teaching it to burn fat in addition to carbs. Burning carbs is easier for your body. Burning fat is harder. Your body naturally wants to take the easiest route (thank you evolution). Additionally, so many of the environmental toxins we absorb on a daily basis are fat soluble. When you start burning fat, those toxins are released into your system. Here’s a great post for newcomers to Ketogenic diets.
Roadblock: Keto flu. Sure most of the websites and books reference it. But I don’t think they tell you quite everything. And full disclosure – this hit me more than David. But let me just say – Keto Flu Sucks. Totally. This is your body pushing back trying to get you to eat carbs. AND it’s environmental toxins flooding your blood stream. For me it lasted 7 days. Stuffy head, streaming nose, insomnia, irritability and incredible muscle cramps (yep, they call it flu for a reason). On day 4, I actually woke up at 2 in the morning, ready to give up and just go eat a damn potato. On day 5, David and I were standing toe-to-toe in the kitchen screaming at each other because I put cream in his coffee. Oh yes, fun times.
But if you do a little research (before you start the diet – not after: learn from my mistakes). Part of the cause is electrolyte imbalance. You can’t drink Gatorade (39 grams of carbs in a 1/2 bottle serving). So at this suggestion of this great website, I ended up adding a little Himalyan Salt to my water bottle and I started taking Magnesium. And eating Avocados. Lots and lots of Avocados (potassium). Much, much better. This website has a great recipe for an electrolyte balancing drink. It does not taste particularly wonderful, but it helped. This drink is from the ketodiet app. There is a free version of the app which has some great keto recipes!
Additionally, this website gave the the great tip to have 1 square of 70% Cacao before bed to help release tryptophans. I’m never going to say no to chocolate and it may be psychosomatic, but I do sleep better. It has lots of other tips for surviving the start of your keto diet as well.
Roadblock: Cooking Breakfast. Well you know I love to cook. But breakfast is just not my meal. It’s not fun food. It’s in the morning. Just ughh. But after your 8-10 hour nightly fast (also known as sleeping), we discovered it’s really, really important to get some calories in you (reference the cream screaming fit mentioned above). We’ve figured out that we pretty much just have dinner leftovers for breakfast. Or eggs. Lots of eggs. I actually had to google “how many eggs per day is too many?” when I felt like I was going to start clucking. We are so thankful for our friend Angela – she keeps a flock and is a wonderful source of pasture-raised chicken eggs – which are better than any other eggs in the world. We are also thankful for our friend and wine club member Kimberly who is very experienced cooking Paleo/Keto and loves to cook. She gave us the idea for this spinach, chorizo, avocado dish that is full of good fat and really sticks to your ribs. Follow her on Instagram – @foodfamilywine.
RECIPE – Padron Pepper & Corn Saute (photo at top of page)
OK, corn is not strictly keto – certainly not during the induction (first) phase. But when Talley Farms puts it in your harvest box, you just have to go for it.
2 ears fresh corn
3 C of whole Padron Peppers (or other small, mild pepper like Cubanelle, Banana or even small Poblanos)
2 T of coconut oil (the roadblock in my next blog post)
1 t. Avocado oil
1/2 onion, peeled and cut thinly in long strips (root to end)
3/4 t. sea salt
1 t. chili powder
1/4 C Feta cheese
Shuck corn. Remove the corn from the cob by placing a coffee cup in a bowl, put the stalk end of the corn on the cup, holding the tassel end of the corn and carefully slicing downward parallel to the stalk so that the corn falls into the bowl and doesn’t scatter everywhere. Or use this cool shucker thing – which I have ordered but haven’t tried yet.
Melt the 2T of coconut oil in a skillet over medium high heat. Add the Padron peppers. Saute the peppers until the skin sears – 4-5 minutes – stirring frequently. Sprinkle the salt over the peppers. Add the Avocado Oil and the onions to the skillet. Continue to saute until the onions lightly char and the peppers start to soften – maybe 3 minutes more. Add the corn to the skillet and saute until the corn starts to take on color and char a bit – probably 4 minutes more. Add the chili powder and stir. Remove from heat and stir in the feta cheese. The coconut oil, corn, cheese and peppers marry beautifully together! We’ve done this as a side dish, but we’ve also filled a roasted portabella mushroom cap with this mixture and topped it with a fried egg – also AMAZING.
This is not going to be one of Mrs. Vino’s frothy recipe posts – so if you are looking for that, no worries – she’ll get back to them in a week or so. Never fear though, there is a recipe at the end of this long, long blog post.
We’d like to take a moment to share some things with you, our Morovino family. This has been a particularly interesting and challenging year for David and I. It’s been year of tremendous fear and amazing growth. A year when the two of us have connected more deeply than I ever thought possible. And here’s why.
In March of this year, just before our annual wine club celebration, David had a TIA (Transient Ischemic Attack), which is sometimes called a mini-stroke. If you haven’t seen a lot of David in the tasting room, this is mainly why. There was no significant lasting damage – but he gets tired easily and occasionally has to reach for words. But his wicked sense of humor remains untouched.
Naturally, there were lots and lots of tests associated with what we like to call “The Incident.” Despite the fact that he really hates needles, he’s held up well. but for awhile it seemed like every time David took a test, the results came back with another problem. Blood tests showed an elevated PSA (male friends over 50, please go get tested). Repeated, more extensive blood tests confirmed that there might be a problem. Biopsy scheduled. Results were not what we wanted to hear. David has prostate cancer. Cue full body bone scan. Bring on the CAT scan of the abdomen and pelvis. “Whoops, there’s something there we really don’t like on that scan.” Interestingly, you can get a colonoscopy scheduled within a couple of days if you really need one.
At this point, I told David that he’d obviously reached his “best by” date and I was trading him in on a newer model.
The colonoscopy finally offered some better news – David does NOT have colon cancer. I burst into tears when the gastroenterologist told me (David being incredibly high on Propofol at the time wasn’t paying much attention – he was completely hilarious on the drive home). The doctor said that tears weren’t the usual reaction for that announcement, but it was such a relief. Prostate cancer can be treated very effectively (more on our journey to figure out treatment in the next post). Colon cancer less so.
We love our gastroenterologist. One of the discussions that we had with him was about nutrition/diet and how it impacts cancer cells. Based on his recommendation, we have started a Ketogenic diet. Not to lose weight, but to hopefully starve cancer cells. Please note, this is not an ALTERNATIVE treatment for his prostate cancer. But an ADJUNCT to whatever treatment David decides is best for him.
All that being said, we have both lost about 7 lbs in 2-3 weeks and are feeling pretty great. I’ve been learning how to cook Keto and will be transposing some of my recipes from this blog into Keto-friendly dishes over the next few weeks. I’ll also be giving updates on our Keto journey. I will make sure to tag them all “Keto” for our friends who are going low carb.
If you are interested in Ketogenic diets, I recommend this book Fat for Fuel by Dr. Joseph Mercola. If you buy it in digital form, it includes links to most of the studies it references and the “Mrs. Vino” in me loves the history of food/diet and how the US got to its current pretty unhealthy state.
And, the tool that really helped us were these So Nourished Ketone Test Strips– super affordable, it comes with a FREE 14 day meal plan AND they follow up with you via email to see if you need help using the test strips. Love them.
Full disclosure: Please always, always support your local merchants and small businesses. But if you can’t find this book or these products locally, Morovino is now an Amazon Affiliate. If you purchase the book through our link, there’s no extra charge to you, but Amazon tosses a couple of bucks our way – which are going to help with David’s medical expenses. And those of you who know me know that I won’t be gratuitously linking to anything that I don’t use and love.
With our deepest love and gratitude,
David and Andrea
AND NOW FOR THE RECIPE:
VERY easy slow cooker bone broth (adapted from All Recipes)
Bone broth appears to be the foundation of a Ketogenic diet. We used to just call it broth – but now it has better marketing.
3-5 lbs beef bones (Grass fed beef is best. But pretty much any bones work. This also works with chicken and turkey bones. I was lucky enough to get venison bones from my friend Angela – the real Pioneer Woman).
3 carrots, diced
2 stalks celery, diced
1 green bell pepper, diced
1 onion, diced
1 T fresh cracked black pepper
2 Bay Leaves
2T Balsamic vinegar – yes, it has carbs, but you aren’t using enough to hurt your diet and it makes a big flavor difference. Use cider vinegar instead if you are hard-core.
1 T dehydrated garlic (or 4 fresh cloves, diced)
1 T dehydrated parsley
Salt to taste (I used about 2-3T – seems like a lot, but it helps balance your electrolytes)
Extra Virgin Olive Oil for drizzling
Preheat your oven to 400 degrees. Put the beef bones on a baking sheet lined with foil and drizzle with Extra Virgin Olive Oil. Roast the bones for about 30 minutes – until they start to take on color.
Add the carrots, celery, bell pepper, bay leaves, garlic, salt, pepper and vinegar into your 6.5 Quart Slow Cooker. Add the bones. Add water to cover the bones and veggies. Cover and cook on low for 8 hours. Remove the bones. Pour the broth through a strainer to remove veggies. I make sure to get any bone marrow out of the bones and add it back to the broth (cuz that’s good stuff!!). For non-keto diets, you can skim the fat off this once it cools. For keto diets – why would you do that, the fat is kind of the point. This broth freezes really well.