While I haven’t been perfect on this “keto kick,” I will say that the last 2 weeks haven’t been “life-changing” as many people say when they immediately go keto. At the time of writing this post, I am currently experiencing what you call the “keto flu.” The keto flu is essentially exactly what you might think. You get flu-like symptoms as your body starts to transition from using glucose to ketones for energy. Symptoms may include headaches, brain fog, nausea, lethargy, etc.
There are ways to avoid this, such as supplementing and ensuring you’re getting the appropriate amounts of sodium, magnesium, and potassium, but I guess I thought I was Superwoman and could handle without it. For the last 2 weeks, my weight has relatively stayed the same, but my energy to do my workouts has decreased slightly. On a positive note, I’ve been tracking exactly how much I eat and have been eating roughly 2,300 calories a day, which is a LOT for me!
When I was eating a “regular” diet with the addition of fruits and carbs, I’d average around 1,500-1,800 calories a day, and if I ever went above that, I could sense that I was gaining weight. This makes me conclude that as a result of become a “fat burner” rather than a “sugar burner,” my resting metabolic rate has increased in the process! Pretty neat stuff if you ask me!
This lime cauliflower rice is perfect for anyone who feels like they NEED to have some kind of “carby” side with their protein and veggies. You feel like you’re eating rice when you’re really just eating vegetables, so hey, I’ll take it! The lime and cilantro add a little Mexican vibe, but again, you can literally pair this with anything without any guilt!
*Recipe from Dave Asprey’s book, The Bulletproof Diet
It can be a little tricky to get the right texture here, so play around with a greater and / or a food processor until the cauliflower is roughly the size and shape of rice. This is a great side dish with a surprising amount of flavor that goes nicely with fish or meat.
Ingredients:
- 1 head cauliflower
- 2 tablespoons grass – fed unsalted butter
- Juice from 1 whole lime
- 2 tablespoons C8 MCT oil
- ½ cup chopped fresh cilantro
- Sea salt taste
- 1 spring onion, chopped ( optional )
Directions:
- Grate the cauliflower or use a food processor to pulse it into the right texture.
- Heat a large saute` pan to medium and melt the butter.
- When the butter is melted, add the riced cauliflower.
- Don’t be afraid to crowd the pan, as it will aid in the cooking process by creating a steamer effect.
- Caution: You don’t want to brown the cauliflower.
- Cook it gently for 5 to 10 minutes , stirring and turning over often.
- Once the cauliflower is cooked through, turn off the heat and add the lime juice , oil, cilantro, and salt to taste.
- Mix evenly in the pan and transfer to a dish for serving.
- Garnish with spring onion (if using).
