A ketogenic diet is a low carb, high fat (healthy fats) way of eating. It is similar to a Paleo diet and also has some things in common with the AIP (autoimmune protocol). We are eating this way for weight loss reasons, but it is also a cancer fighting therapy. I’m always running short of ideas on what to make for dinner, so when I do come up with something good, I might as well share it. Right?
Today’s Ketogenic Plate
This meal starts with ½ of pasture fed ground beef. It’s left over from last night when the husband cooked dinner for me. This doesn’t happen a lot, but I had the procedure on my hand to deal with so he gave me a break. A quarter pound per person is plenty when it comes to red meat, especially if you are eating keto for cancer therapy.
The ground beef is really the only thing I had a measure for. The rest of the ingredients can be whatever you have on hand. My pan contains:
2 large Portobello caps, cut in chunks
1 medium onion, cut in chunks
2 stalks of celery, sliced
4 cloves of garlic, sliced
Broccoli, about 2 cups
And cherry tomatoes, for color appeal
Brown the ground beef. In a large pan, melt 2 Tbs. of butter and saute the mushroom pieces. When they started looking dry I put in some avocado oil, another healthy fat. Add the onion garlic and celery and continue cooking on medium heat for 5 minutes. When the ground beef is browned, add it to the pan. I added the broccoli next and covered the pan to let it steam for another 5 minutes. At the very end I added the tomatoes because I like as many colors in our meal as possible. Seasoning is to taste and done at the table in our house so each person knows what he’s eating.
Add a salad with romaine, cucumber and kiwi for Wednesday’s ketogenic plate.
Our journey to eating “keto” has been helped by these resources: “The Grain Brain Whole Life Plan” by Dr. David Perlmutter, “Fat for Fuel” by Dr. Joseph Mercola, “The Paleo Approach” by Sarah Ballantyne, PhD and “The Ketogenic Kitchen” by Domini Kemp and Patricia Daly