In ‘The Complete Guide to Fasting’, the authors talk about the importance of feasting and fasting. In most traditional cultures there are both feasts and fasts. They balance each other out. But in our culture the fasting side is ignored and we feast, feast, feast. And then we get Type 2 diabetes and die. Or, if we are lucky, we learn about ketogenic diets and Intermittent Fasting and live.
The authors of ‘The Complete Guide to Fasting’ recommend a ketogenic diet for your eating periods. A ketogenic diet has been scientifically proven to have a number of health benefits— unlike the low-calorie/low-fat fad diet which has been shown in scientific studies to slow your metabolism and raise your blood sugar.
One thing you need for your ketogenic diet is some good recipes so you can make some food that is permitted on your diet and tasty. The hardest part of ketogenic is that most of us have to start cooking our own meals. Dr. Atkins in his diet books claimed that you could order what you want at restaurants. We don’t have that kind of restaurant where I live. The restaurants I used to go to had amazing levels of trouble just remembering not to bring me toast or muffins when I asked them not to.
What I most need is recipes I can make again and again. I used to always make up a batch of devilled eggs for ketogenic meals. I made some with cheese and bacon bits added to the yolk mixture.
Then I used to make a recipe with tuna adapted from a recipe in one of Dr. Atkins’ recipe books, for ‘fish loaf’. I’ve adapted a lot over the years and now add in a bit of mushrooms and a small amount of peas. That makes the ‘tuna loaf’ taste a bit like my mom’s tuna casserole.
I have a few other recipes that are my staples. But it is hard to make my own keto meals nearly every day when I’m not fasting. I’ve always been planning to try freezing portions of some recipes to reheat on days when I can’t stand cooking but I haven’t gotten to doing that yet. I’m not one of those super-organized kitchen women.
Lately what I have been making often is crustless quiche. I’ve made several variations— one with bacon bits, one with mushrooms, and one with some shredded Gouda cheese for the cheese portion and some tuna.
Intermittent Fasting really helps because it cuts down on the number of meals I have to cook. Frankly, I’d rather make some hot tea in the morning than cook something and have to clean up after myself.