I started my Keto experiment on New Year’s Day which was also still a day of holiday celebrations. As with any new eating plan, day one is typically easy and mine was made even easier with the allowance of champagne. Yum! However, as I prepared to start my short week of work I felt very ill-equipped to maintain a keto diet that would have variety and be balanced and nutritious. I rarely eat meat and try to not overdue my intake of dairy or soy so… eggs and avocado?!
Luckily with the holiday this was a short work week, but I did discover Mug Cakes (see my savory mug cake recipe below) that were quick and easy to make in the mornings. Overall, I didn’t feel hungry or exhausted (which I was worried about with the large drop in carbs). Hoping week two is another success!
| Day | Carbs(%) | Fat(%) | Protein(%) | Weight Change (total from day 1) |
|---|---|---|---|---|
| 1 | 12% | 57% | 31% | N/A |
| 2 | 22% | 58% | 20% | N/A |
| 3 | 10% | 62% | 27% | -0.2 |
| 4 | 22% | 49% | 28% | -1.6 |
| 5 | 15% | 69% | 16% | -1.8 |
| 6 | 12% | 68% | 19% | -2.0 |
| 7 | 13% | 67% | 20% | -1.8 |
Pesto Mug Cake
Ingredients
1 T butter from pasture-fed cows
2 T pesto
2 T almond flour
1/2 t baking soda
1 egg
Instructions
Mix all the ingredients in a mug (I melt the butter by itself a little bit first) then microwave on high for 90 seconds. Done!