The End of 14 Days

Sticking to something for 14 days can be a walk in the park or a crawl through Legos. Is it too restrictive? Is it out of your comfort zone? Is your mindset not in it? These questions don’t just apply to a way of eating but also other things in life. However, this was definitely about the former.

My goal wasn’t necessarily weight loss (though after fluctuations it was about a 5.2lb loss) or chasing those higher ketone levels but to see if this was something I could stick to long term — sustainability is everything. 

My goal was 80% fat, ~20% protein, with 10 total carbs, but I learned that this doesn’t work well for me on a daily basis. I do think it can be incorporated a couple of times a week, if needed though. What got me was the total carb intake being that low. I’ve seen progress, and most importantly, felt great with what I was doing beforehand which proves that we need to do what works best for us. So many people put on that badge and start dictating what is and isn’t the “right” thing to do with this lifestyle. People are post their successes and not everyone is doing the exact same thing. You see those sticking to whole foods and those that have frankenfoods every single day and everything in between with progress.

What was the overall purpose of this? To try something new.

You can’t bash something until you give it a try. There are a variety of ways to eat within this realm, and we need to find our place in it by stepping out of that comfort zone. Do some research, reach out to those who’ve tried something you’ve been curious about, ask questions, make a plan, and then take the plunge. If it works, great. If it doesn’t, lesson learned.

Empanada Dough

  • Servings: 3 medium empanadas
  • Difficulty: easy
  • Print

You’ll Need:

  • 1 1/3 C mozzarella cheese
  • 1 oz cream cheese
  • 1 egg
  • 1 tbsp ghee
  • 1/3 C coconut flour
  • 1 tsp pink sea salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1/2 tsp baking powder

Preheat oven to 400 degrees.

In a medium bowl, microwave the cheeses for about 30-45 seconds or until fully melted. Add in the egg and ghee along with the dry ingredients then knead until fully combined. If the dough firms up, place in microwave for 10-15 seconds.

Form into three balls of dough which can then be spread by hand into what will look like personal pizza-sized crusts. Fill with your favorite meat (mine was roast) and crimp the edges with a fork. Place your empanadas on a parchment paper lined baking sheet and bake for 20 minutes or until the crust is golden brown and delicious.

Pro Tip: Halfway during cook time, brush on some ghee so you can get some crispiness on the outer crust.

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