Day 9.  I’m thinking of ways to “ketoize” my meals.  If you don’t understand what I mean by this, It’s simple. I am trying to see if there is anyway I can change my current diet to include more fat and fewer carbs.  Frankly, that will be a tremendous challenge as I already eat mostly raw vegetables. 

But if I can figure this out, I will speed up my progress on this challenge.  “Ketoizing” my diet would mean adding in more dietary fat and cutting out carbohydrates to a max of 30 mg per day.  For me that means drastically reducing potatoes, rice and beans and focusing on adding more healthy fats, like avocado.

My research takes me to Healthline.com which had this to say:

When following a vegan keto diet, it’s important to focus on vegan, healthy foods that are high in fat and low in carbs.

Foods to eat on a vegan keto diet include:

  • Coconut products: Full-fat coconut milk, coconut cream, unsweetened coconut.
  • Oils: Olive oil, nut oil, coconut oil, MCT oil, avocado oil.
  • Nuts and seeds: Almonds, Brazil nuts, walnuts, hemp seeds, chia seeds, macadamia nuts, pumpkin seeds.
  • Nut and seed butter: Peanut butter, almond butter, sunflower butter, cashew butter.
  • Non-starchy vegetables: Leafy greens, Brussels sprouts, zucchini, broccoli, cauliflower, peppers, mushrooms.
  • Vegan protein sources: Full-fat tofu, tempeh.
  • Vegan full-fat “dairy”: Coconut yogurt, vegan butter, cashew cheese, vegan cream cheese.
  • Avocados: Whole avocados, guacamole.
  • Berries: Blueberries, blackberries, raspberries and strawberries can be enjoyed in moderation.
  • Condiments: Nutritional yeast, fresh herbs, lemon juice, salt, pepper, spices.”

Yep.  I think I can do this.  Think I am already doing this.  Just have to add more nut butters and full-fat dairy to the mix.  Yummy.

They even provided me with a menu for a full week:  

Monday

  • Breakfast: Keto porridge made with full-fat coconut milk, ground flaxseeds, chia seeds and unsweetened shredded coconut.
  • Lunch: Vegan cream and low-carb vegetable soup.
  • Dinner: Cauliflower rice stir-fry with tofu.

Tuesday

  • Breakfast: Tofu scramble with vegan cheese and avocado.
  • Lunch: Zucchini noodles with walnut pesto and vegan cheese.
  • Dinner: Vegan walnut chili with vegan cheese and sliced avocado.

Wednesday

  • Breakfast: Chia pudding made with full-fat coconut milk topped with sliced almonds.
  • Lunch: Creamy coconut and cauliflower soup.
  • Dinner: Shirataki noodles with mushrooms and vegan Alfredo sauce.

Thursday

  • Breakfast: Full-fat coconut yogurt topped with nuts, seeds and unsweetened shredded coconut.
  • Lunch: Tofu, vegetable and coconut curry.
  • Dinner: Cauliflower crust pizza topped with non-starchy vegetables and vegan cheese.

Friday

  • Breakfast: Tofu scramble with vegan cheese, mushrooms and spinach.
  • Lunch: Vegetable and tofu salad with avocado dressing.
  • Dinner: Eggplant lasagna made with vegan cheese.

Saturday

  • Breakfast: Vegan keto smoothie with full-fat coconut milk, almond butter, cocoa powder and vegan protein powder.
  • Lunch: Vegetable and tofu salad with avocado dressing.
  • Dinner: Cauliflower fried rice.

Sunday

  • Breakfast: Coconut almond chia pudding.
  • Lunch: Large green salad with tempeh avocado, vegan cheese, non-starchy vegetables and pumpkin seeds.
  • Dinner: Vegan cauliflower mac and cheese.

So yes – I’m definitely doing this.  Let’s see how it works out over the rest of the challenge.  I’m excited. laughing

 

Here were my meals today:

Breakfast – Coffee

Mid morning – Collard Green salad with White Balsamic Vinegar, Walnuts and Avocado 

Lunch – Nada

Mid afternoon – Raw cauliflower with a roasted pepper dip

Dinner –  The last of my Curried Cauliflower soup with shredded raw zucchini  

Click here for Day 10

If you missed Day 8 of my 75 Hard Challenge Journey, you can find it here