Expedition Keto

Nourishment in the Flint Hills

I’ve always blogged about my experience on new adventures and our current adventure is food. I am not a nutritionist. I am not a chef. My friends will tell you I make great chocolate chip cookies, but my cooking is pretty average…and sometimes disastrous…kale pesto with flax seed was probably my worst experiment…trust me, it sounds like a great idea, but it will kill your blender.  

Everything I am eating on our version of the Keto diet is beautiful and delicious. When I look at my food, I typically respond, “Wow! I get to eat this and lose weight!” Even when I eat foods that have fiber like black or kidney beans, I limit myself to a number which fits within my daily average of 50-60 grams of carbohydrates.  Then I remind myself that the fiber his helping keep down my cholesterol and I get even more excited.

So far, Keto has made me a better cook and a more thankful eater.  I finish each meal satisfied and nourished. Eating has been a source of anxiety for me, ever since I started getting anxious about everything as a teenager.  More anxiety tends to exacerbate stomach problems, so I tended to “follow my gut” a lot and try to eat what my body seemed to be craving. I totally believed that helped, until now. Since, I’m choosing not to eat starchy and grainy meals, my blood sugar levels stay more stable and I have less “hangry” moments.  When I do reach that crazy hunger moment, I choose not to eat the first thing that comes to mind, and I end up making better choices about what foods to eat. My healthier snacks also keep me satisfied for a longer period of time.

You’ve already heard about my magic beans, but really, our saving grace on this diet has been our chicken pizza. I have literally had dreams about doughnuts and bagels, and when I start to fold, I find a new recipe and my thankful heart forgets about those cravings.  This recipe came from a combination of blogs I read, and I’m happy to say, you don’t have to be on the Keto diet to enjoy this meal! So give it a try and give thanks for the beauty of the food in front of you!

Chicken Cheddar Pizza Crust

Crust

1 lb Ground Chicken

1 Egg

1/2 cup cheddar cheese

1/2 cup parmesan cheese

1 tbs Oregano

Salt, Pepper and Garlic

Mix the crust ingredients and spread the mixture out like a pizza crust into a pan. Another blogger recommended using plastic wrap to spread the dough and that makes all the difference! Try it!

Bake at 400 for 10-15 minutes or until golden brown.

Then take out the crust and top it like you would any pizza! We use crushed tomatoes, mozzarella and ground sausage. Then bake for another 10-15 minutes. If you like basil or spinach, we’ve found it works well to put that on at the end.

Other recipes suggest mozzarella instead of cheddar, but we like the way the cheddar makes the crust crispy.