This Week In Keto: Trying New Things
Whether you’ve been eating low carb for as long as I have (going on nine months, woo!) or just started a few weeks ago, I know I can’t be the only one that feels like keto pushes you to try new things. I don’t just mean new things like eating bacon seven days a week, although that’s certainly a fun perk. I’ve noticed that over the past several months, I’ve tried so many new things with food that I never would have dreamed of before.
Veggies that I used to turn my nose up at like kale, squash, and radishes are now key parts of some of my favorite meals. I even tried Brussels sprouts for the first time recently…and liked them! I’m combining foods in ways that I never would have thought to try before. I’ve loved parmesan cheese for as long as I can remember, but somehow never thought to try using it as a breading until low carb fried foods necessitated it.
I don’t really know what my point is here, other than to say that keto doesn’t have to feel restrictive. For me, it opened up a whole new world of possibilities. From the first week of saying to myself, “Wow, even this food is off-limits?” to now having fun thinking up all kinds of crazy keto treats (see those delightful pizza waffle things up there? I don’t even know if they have a non-keto equivalent), the way I think about what I eat, and what I can eat, has totally changed.
One of the other new things I’ve started trying recently is cold brew coffee. I always knew that I wasn’t going to get the highest quality cup of coffee using one of those reusable filters in my Keurig machine, but I could never figure out why iced coffee from coffee shops always seemed to just taste so much better than anything I had made at home…until I tried making my own cold brew.
Instead of brewing coffee for a short period of time with hot water, cold brew uses cool water for a much longer period of time to make a smoother, more concentrated drink. You’ll have to prepare it the day before, but that 12-24 hour wait is sooo worth it. Here’s one of the recipes I’ve been using in my French press.
Other than that, I’m just keeping calm and keto-ing on as usual. I have a handful of tasty recipes that should be posted over the next week or two, including an amazing keto cheesecake that uses my low carb brownie batter. Stay tuned!