Whether you are diabetic or maintain a low-carb diet out of choice, there’s a new book out on Ketogenic cooking written by my friend Carolyn Ketchum from Portland, Oregon. Carolyn shares her personal story and, most importantly, her lifestyle of eating keto which she has proven works for people living with diabetes! I’m looking forward to trying so many of the simple recipes that she has included in this wonderful resource.
What you will find inside The Everyday Ketogenic Kitchen:
150+ mouthwatering low-carb, high-fat recipes, all made from fresh, accessible, whole-food ingredients and free of grains, gluten, and sugar.
Clear step-by-step instructions and full color photos for every recipe, pus added tips to ensure success.
Guides for stocking your ketogenic pantry and how to source the best ingredients.
Swaps and substitutions to accommodate other dietary restrictions.
Carolyn’s best advice for living a successful ketogenic lifestyle.
A special baking section devoted to Carolyn’s forté: low carb, grain-free baking. They don’t call her The Low Carb Baking Queen for nothing!
Carolyn introduces you to the Keto Revolution, how it works, the health benefits (it’s not just for weight loss), keto and diabetes, common misconceptions, the difference between ketosis and ketoacidosis, and more.
“…this is a slow-moving revolution at times. The low-fat dogma has become so institutionalized that changing people’s minds can be an uphill battle.“
Most importantly Keto is not a “restricted diet” nor is it a fad.
To launch her book, Carolyn reached out to her network and I’m happy to spread the word. I’ve known Carolyn since 2010 when we were both newbies in the food blogosphere. We have actually met in real life, too! Through hard work, perseverance and her passion for baking which, when she was diagnosed with gestational diabetes, led to her reengineering all manner of usually forbidden sweet treats into low carb wonders, Carolyn has achieved success online and become a trusted resource for many – check out her website, All Day I Dream About Food. Now, she shares her recipes and her knowledge gained from experience with you in her book The Everyday Ketogenic Kitchen.
- 1 tablespoon coconut oil
- ¼ onion, chopped
- 1 jalapeno, chopped
- 1 ½ tablespoons Thai green curry paste
- 2 cloves garlic, minced
- 6 cups chicken broth (p. 000)
- 1 15-ounce can coconut milk
- 1 red pepper, thinly sliced
- 1 pound chicken breasts or thighs, thinly sliced against the grain
- 2 tablespoons fish sauce
- ½ cup chopped cilantro
- 2 medium zucchini, spiralized
- 1 lime cut into 8 wedges
- In a large saucepan, heat the coconut oil over medium heat until melted and shimmering. Add the onions and sauté until just translucent, about 5 minutes.
- Stir in the jalapeno, curry paste, and garlic and sauté until fragrant, about 1 minute. Add the chicken broth and coconut milk and whisk until fully combined. Bring to a simmer.
- Add the red pepper, chicken, and fish sauce and simmer until the chicken is cooked through, about 5 minutes. Remove from heat and stir in the chopped cilantro.
- Divide the zucchini noodles among 8 soup bowls and ladle the soup over; the heat of the soup will make the noodles tender.
- Serve each with a squeeze of lime.
- Everyday Tip:
- If you are not serving all the soup at once, only use enough zucchini noodles for each bowl you are serving. They will keep well in a covered container for a day or two.
The Everyday Ketogenic Kitchen cookbook (Victory Belt Publishing) comes out tomorrow, October 3, 2017. Order it on Amazon or from your favorite bookseller.
It was a sign! And I’m not one to ignore serendipity. The book fell open to page 160 and these inspired Bacon and Sun-dried Tomato Truffles made with jalapeño cream cheese. Perfect cocktail bites – yep, cocktails -that’s my low-carb challenge…
Disclosure: I received a copy of The Everyday Ketogenic Cookbook for review. No affiliate links here, and all opinions are my own.