Welcome to my little blog where I post things from time to time. All of my recipes are grain-free and sugar-free. Most of them are ketogenic, as well.
I practice cyclical keto and intermittent fasting. That means most days I’m in ketosis with a blood beta hydroxybutyrate level above 0.5 mmol/dL, which I confirm with a finger stick once or twice a day.
I’ve been in and out of ketosis for over 4 years, and I intentionally go out of ketosis every few days. I just started fasting more over this past summer. I went from a consistent 12-16 hour fast everyday, with my last meal around 5pm and then breakfast about 16 hours later, to working my way up to 72 hours straight! My favorite style of intermittent fasting, right now, is a combination of doing 18 hour fast most days and 24 hour fasts once a week or more.
I have a major sweet tooth, so when I am eating I’m usually trying to whip up some kind of weird experiment that tastes like sugar and carbohydrate goodness, but isn’t! All of my recipes use natural sugar-free sweeteners, and I never ever use any sugar-free sweeteners that are associated with a negative body of research. That means no saccharine, sucralose, or any other chemical compound of a similar nature.
Although I believe in the theory of the 80/20 rule, I believe it works a little differently for people with chronic illness, like myself. Most people would agree that everything in moderation is healthy. That means eating 80% of the time “healthy” and 20% of the time sugary, high carbohydrate, processed foods. For us spoonies (chronic illness warriors), the 80/20 rule is still 80% what we know we are supposed to eat – veggies, high quality protein, healthy fats – but our 20% is not sugary, carby, or processed. Everything in moderation doesn’t work for us. My recipes are here to fill our 20% cravings. That means, the sweet treats I post here are all still healthy! They just taste unhealthy.
So spoonies rejoice in my blog, which I’ll try to post more on, and please feel free to leave me lots of feedback! I’m a nutritionist by trade, not a chef. And as much chemistry as I’ve taken, food science was a bit bumpy for me. I’ve learned a lot these past couple of years, but I’ve still got a ways to go.