Day 1 was interesting. I woke up excited to see what my ketone levels were, but it was my first time using Keto Mojo and, apparently, my blood doesn’t give up without a fight because I couldn’t draw blood. And I eventually decided to stop wasting strips. I mentioned it on my Instagram story, and I will say it was awesome to get feedback on the different methods people use to get blood flowing because what happened the next day? A reading!
I feel like I should admit something: I’m about 80% lazy Keto. By this point, it’s easier to eyeball my intake but this new routine has forced me to really nitpick everything that’s being consumed. I’ve also forgotten how tedious tracking macros can be. Is it better to track raw or cooked? Volume or weight? So many variables can be involved with tracking, but trust me, it’s worth the attention it requires. Even if you’re not following a specific protocol, I highly recommend to take a day or two every other week to see where you are macro wise. It may be eye opening.
Speaking of tracking what I consume, the topic of coffee came up. I don’t get bored with Bulletproof Coffee these days. If you would’ve asked me how much coffee I drank a little over a year ago, my answer would have been, “maybe a cup or two…a month.” Let’s get one thing straight though: I don’t like the taste of coffee as much as I like the taste of it after I add in everything.
My usual go-to for a 16oz of dark roast coffee is:
- 1 tablespoon of ghee
- 2 tablespoons of MCT
- 1 tablespoon of heavy whipping cream
- 1 scoop of collagen peptides
- 15 drops of English toffee Stevia
- dash of cinnamon
This usually keeps me going until after lunch.
While it’s only been three days, part of me is already missing sweets. If you’ve noticed, I typically make something sweet every other day. I’ve limited my sugar intake to my drinks (coffee, diet soda, etc.), but I haven’t made anything to eat that contains the sweet stuff, which brings me to my next point…
It’s not just real sugar that’s totally addicting or creates unhealthy habits. I love the desserts and other sweets I can have within Keto, but you, and myself included, still need to be aware of how much is eaten. Keto isn’t the magic bullet; calories still count. With that said, I recently tried out a recipe for Salted Caramel & Pecan Pork Rind Cereal. Yes, pork rind cereal. After giving it a try, I swear that I don’t need real cereal anymore. I can’t wait to be able to get back to these again. Recipe below.
Anyway, I look forward to what the next few days will have in store and what the rest of the 14 day routine will yield. As of this morning, the scale showed a 2.8lb decrease, and although there are a lot of variables that can impact this, I’ll take what I can get!
Salted Caramel & Pecan Pork Rind Cereal
- 1.5oz pork rinds (I used the Epic brand)
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 1.5 tablespoons erythritol
- 2 ounces pecan pieces
- 1 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- Break down your pork rinds to small pieces and set aside
- On medium heat, melt butter until golden brown but be careful not to burn
- Once the butter has developed some color, remove from heat and add the cream, erythritol, pecans, vanilla extract, and cinnamon
- Reduce the mixture until a caramel has formed
- Mix in the pork rinds and coat evenly
- Transfer your rinds to a parchment or foil lined pan and cool down your cereal in the fridge for 20-30 minutes or until the caramel hardens
- You can add pair this up with your favorite low carb milk; mine’s macadamia milk
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