I guess I’ll start with the ending spoiler: this was not for me. Yet if keto was a cult (sometimes I think it is), the Hubby says he’d join in a heartbeat (he jokes, but you get what he’s saying). The Hubby now swears by keto.
Everything about having to be on a ketogenic diet fundamentally runs against my impulses, inclinations, my intuition, my preferred lifestyle, my joie de vivre, like this was 30 days of stripping away the meaning of life from me.
Also, at the tail end of this blog post I’ll share some woo thoughts on keto, and what I felt like was the impact of a ketogenic diet on those who are psychic or hyper-intuitive.
Balancing out the text reviewing my 30 days of keto will be keto food pics. I’ll also share a pdf download of 30 days of keto dinners. On weekends I meal-prepped for weekday breakfasts and lunches, i.e., fridge fully stocked with soft-boiled eggs, various seasoned ingredients to easily build salads, foods cut and at the ready for easy charcuterie boards.
30 Days Keto: Meal Plan Print-Out
In case you’re curious, here’s a print-out of what we ate for 30 days:
Click here for the PDF
To any keto purists reading this, yes, our meal planning included several vegetables considered “not keto-friendly,” but are nutrient-packed. I found that I had to integrate “not keto-friendly” vegetables into our meal planning to avoid vitamin deficiencies.
The problem with the keto diet (if I may…) is the high risk of nutrient deficiencies, and if you eat “dirty keto” (more on that later), then you’re probably taking in way too much sodium, way too much bad fats, etc. If you aren’t hyper-aware of what exactly you’re eating just to stay keto, you’re putting yourself at a much higher risk for elevated cholesterol, liver stress, kidney stones, and if you already have digestive issues and lack of gut microbiome diversity, you’re gonna exacerbate those conditions if you’re not super-careful on keto.
Before we continue, in case it’s not overtly obvious to you already, I’m not a nutrition scientist, I’m not an anything at all that would remotely qualify me to talk about dieting or ketogenesis. This is just a lay person cooking food in a lay people kinda way and sharing my lay person opinions on something I know nothing about (but experienced for 30 days).
Oh, and one more thing about that print-out of meal prep. Cuisine-wise, it’s primarily East Asian, but California (specifically Bay Area) influenced, as “farm to table” as practicable, local and seasonal. If that’s not your palate, then the print-out is going to be quite useless to you. =P
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