I don’t follow any one diet religiously. Keto is painful to me. Paleo is tolerable but I need some grains. But I love fruit more than veggies and I rarely eat meat except seafood. I’m predominantly pescatarian and a fan of the Mediterranean diet if I had to pin myself to a diet camp.
The most important thing to me is eating what is healthy, meaning minimal processing, bare minimum to no added sugar, and staying high on anti-inflammatory foods (except for the occasional cheat desert, pizza or fries – but only on workout days! – and because I’m not an ascetic monk).
I decided to see if I could hold myself to a 30 Day Low Carb Challenge) with a cheat meal every 5th to 7th day. On the first day, Jim, my BF, found a recipe that even though it was keto, looked pretty darn good to me. So I said, bring it on!
Anyone who decides to go low carb misses a few things. Maybe it’s fries, or pasta or pizza. Here is California, life without guacamole and chips is a sad, lonely one, especially on margarita night or Taco Tuesday!
Here’s Jim’s first experiment with a keto and low carb recipe. It was so good, and so pretty, I had to share!
Technically this fluffy concoction is called “Ranch Dip”, but it’s close enough to guacamole to satisfy that hankering.
1 Haas avocado
1 Jalepeño diced
2 Tbsps. chopped fresh Cilantro
Lime juice (a few splashes to taste)
1/4 cup Extra Virgin Olive Oil
1/2 cup regular fat mayonnaise
Whip in a blender or with a mixer, but keep it a little lumpy.
Serve with sliced fresh, crispy red, yellow and orange bell peppers. Sprinkle with paprika.