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I feel like keto is all the rage these days and I’m frankly, very late to the party. It’s not that I’m opposed to keto – I think it’s a great way to kick off the fat adaption process – but I also don’t think it’s a long-term lifestyle diet because let’s face it – it’s hard to eat at least 70% of your food intake in pure fat. I’m a big fan of building healthy, fit habits (hence the name) that my readers can sustain indefinitely. It makes for a much simpler, easier and happier way to achieve a lean, strong body.
The Benefits of Keto-Friendly Recipes
Even though I don’t see keto as a sustainable long-term eating plan I’m not opposed to keto-friendly recipes because pretty much anything with coconut milk is a winner in my books. I also find that keto recipes tend to be very simple to make because there are so few ingredients to work with and even a few days of eating extremely low carb can help you lose water weight and reduce inflammation which can be a big motivator. It can also help curb sugar cravings – something that’s often off the charts after a big holiday – and control appetite as well due to its impact on hunger hormones. So overall, even if you’re not ready to jump down the keto rabbit hole, it doesn’t hurt to reduce your carb intake after a holiday even as a reset.
The Downside of too Many Keto-friendly Recipes – Carb Flu is Real
There is one thing I’d forwarn you about if you’re going to give keto-style eating a try. If you go too low carb too soon, particularly if you’re used to eating a lot of sugars and processed carbs like bread, then you may suffer some degree of carb flu. This is a transitional state where your body is moving from using glucous (sugar) as it’s the main source of energy to stored fat. This is the process of fat adaption and it’s something I recommend that you slide into gradually or else you might feel like you have the flu for a few days.
If you’re really interested in transitioning to a high-fat diet either to lose unwanted fat or to heal a leaky gut, I recommend following a plan to get you into a state of ketosis. I can think of no better person to help you get there than Leanne Vogle. She’s a wealth of knowledge on all things keto and has a few handy tools for walking you through the process for dropping carbs in a sustainable, healthy way. You can check her simple guides (which I’ve used myself in the past and found super helpful) right here.
Keto Cream of Broccoli Soup
So with all that out of the way, and since it’s January and we’re all still recovering from post-holiday bloat (or at least I am!), let’s dip our toe into the keto pool today, shall we?
Cream of Broccoli Soup (Dairy-free & Paleo)
- 1 Tbsp Coconut Oil
- 1 med Onion Chopped
- 2 Garlic cloves Minced
- 12 ounces Frozen broccoli florets (or two large heads)
- 4 cups Veggie or chicken broth
- 1 cup celery chopped finely
- 1 cup carrot chopped finely
- 1 cup Coconut milk From a can
- t tbsp dried basil
- salt and pepper to taste
- In a large pot, add the coconut oil, onion and garlic over medium heat.Stir for 3 minutes, then add dried basil, celery and carrots. Cook for 5 more minutesAdd the soup stock and broccoli and let it simmer for 15 minutes.Turn off heat and add coconut milkUsing a hand blender, blend to desired textureSalt & pepper to taste.