Nine Latin Cuisine Inspired Recipes from the POTG Test Kitchen

Of all the cuisines of the world I love the Latin flavors most. Mexico, Cuba, Spain, Peru are all represented here in recipes. Some are Paleo, some AIP and most are keto friendly. We have gathered nine of our favorites from the POTG Test Kitchen for you. Come along on a culinary adventure with us and try out some of the recipes below.

 

Nine Latin Cuisine Inspired Recipes from the POTG Test Kitchen

Delicious Cuban Rice Bowl

This is a bowl full of deliciousness! The juicy mojo pork, creamy plantains, crunch carrots and cauliflower rice are all so tasty!

Take me to the recipe!

Huevos Rancheros

Huevos rancheros is a classic Mexican dish. Our paleo version uses the POTG Tortilla and our Straight from the Farm “Cheddar Cheese”. If you follow a Paleo lifestyle definitely give this a try.

Take me to the Huevos!

Spicy Chicken Stuffed Baked Avocado

Avocado is one of those things that I never considered baking with or serving hot for that matter. This dish is cooked and served in the “shell” of half an avocado. This is a very tasty dish!

Get the Stuffed Baked Avocado!

FISH TACOS

I remember my first trip down into Baja California because of the tacos. Fish tacos that is. Fresh fish, crunchy cabbage, cilantro and lime all come together so nicely. You can use whatever fresh, mild fish you can get in your area.

 

Mmmm I need Fish Tacos!

SHRIMP CEVICHE WITH AVOCADO AND APPLE

This is a delicious take on ceviche for the Autoimmune Protocol (AIP). It would be great served with your favorite chip or cracker, or on top of mixed greens for an entree salad. Or you can just keep a batch made in the refrigerator and grab a spoon-full when you need a little something.   Mmmm I want to make this!

Mexican Rice Bowl

This dish has all the flavors needed for a delicious Paleo/Keto meal. I mean, anytime you can have salsa and shrimp is a good time! This is simple to make and will surely fill the need for a little Mexican food in your life.

I need a Mexican Rice Bowl now!

Spanish Chorizo Burger

The “burger” and the shrimp are delicious, yum. The parsnip fries dipped in the aioli (another big yum)! This makes for a really good meal that the whole family can enjoy.

 

I need Spanish Surf & Turf!

 

 

Paleo/Keto Paella  

Paella originated in Valencia Spain and its main ingredient is rice. It can be found throughout the world with various cultures putting there spin on the original recipe. Chef Ann came up with the Paleo version in the POTG Test Kitchen after a vacation in Spain. Give this a try!

Take me to the Paella

 

Mexican Hot Chocolate

When I was little, every once in a while my mom would make us Mexican Hot Chocolate. You know, from those round cakes of chocolate, sugar and spices that you melt and whip up with milk. It was delicious and just the mention of it brings back warm memories. This Paleo version is pretty good, check it out.

I love hot chocolate!

 

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Source: Recipes

Creamy Garlic Bisque (AIP) – POTG Test Kitchen

Did you know that garlic is not only a great tasting ingredient, but it’s really good for you too! There have been studies that show how garlic can fight the common cold, lower blood pressure and promote healthy cholesterol. Garlic also contains antioxidants that may help fight the effects of Alzheimer’s and dementia. Not to mention, it simply tastes great. So in the spirit of good health and good flavor, Chef Ann got busy in the POTG Test Kitchen and created a delicious Creamy Garlic Bisque (AIP) recipe. Sprinkling some Nutritional Yeast on top adds a nice cheesy flavor, definitely give that a try.

Creamy Garlic Bisque
2018-04-16 06:42:17

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Ingredients
  1. 3 cups garlic cloves, peeled
  2. ½ cup olive oil, plus 3 T. olive oil
  3. 2 sliced onions
  4. 2 teaspoons fresh thyme
  5. 3 cups chicken stock
  6. 1/2 cup coconut cream
  7. Sea salt to taste
  8. 1 T. nutritional yeast (optional)
Instructions
  1. Heat oven to 350. Place two cups of garlic cloves into a small pan, pour ½ cup olive oil over them, cover with aluminum foil and bake for 35 minutes or until golden brown and tender.
  2. In a large saucepan, heat 3 T. olive oil.
  3. Add the onions and thyme; cook until onions are soft and translucent, about 5 minutes.
  4. Add both the roasted garlic and the remainder of the raw garlic cloves and cook, stirring, for about 3 minutes.
  5. Add chicken stock and, continuing over medium heat, bring the soup just to a simmer, covered, for about 20 minutes, or until garlic is very tender.
  6. Remove from heat and cool slightly.
  7. Using an immersion blender puree soup until smooth.
  8. Return soup to pan and stir in coconut cream.
  9. Season with salt to taste.
  10. Sprinkle each bowl with a little nutritional yeast if desired.
Paleo on the Go http://blog.paleoonthego.com/

Creamy Garlic Bisque (AIP)

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Source: Recipes

Instant Pot Chicken with 40 Cloves of Garlic – POTG Test Kitchen

You might think a dish with so many cloves of garlic would be overpowering, but it’s not. It is full of great flavor and because it was done in the Instant Pot the chicken is super tender. Serve it with some riced cauliflower, Yum!

Instant Pot Chicken with 40 Cloves of Garlic
2018-04-11 10:06:16

Serves 4

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Total Time
1 hr

Total Time
1 hr

Ingredients
  1. 4 lb Whole Chicken, cut into pieces
  2. 1/2 tsp sea salt
  3. 1 Tbsp olive oil
  4. 40 cloves of Garlic (or more!)
  5. 1 tsp. chopped oregano
  6. 1 tsp. chopped rosemary
  7. 1 tsp. chopped thyme
  8. 1 cup chicken stock
  9. 2 T. coconut cream
  10. 2 T. arrowroot
Instructions
  1. Season the pieces of chicken with sea salt.
  2. Select the saute setting on your Instant pot, allowing it to come up to temperature.
  3. Add 1 Tbsp of olive oil to the instant pot, and swirl around.
  4. Add half of the chicken pieces, skin side down, and sear for 4 minutes. Flip, and sear on the other side for 4 minutes. Set this chicken aside, and repeat with the remaining chicken.
  5. Add the garlic cloves to the pot, and sauté for 1-2 minutes, stirring frequently.
  6. Turn off the sauté setting.
  7. Add the chicken back into the Instant Pot and sprinkle it liberally with the chopped herbs.
  8. Add the chicken stock to the pot, then seal the lid.
  9. Select poultry, and time for 20 minutes.
  10. Once the timer has gone off, allow the Instant Pot to gradually depressurize about 10 minutes. Remove the chicken and set aside to keep warm.
  11. Turn the sauté function back on high.
  12. Add the coconut cream to the pot with the stock and garlic and stir gently.
  13. Dilute the arrowroot in some water and stir in gradually to thicken the sauce.
  14. After it has thickened to a rich consistency, pour the creamy garlic clove sauce over the chicken and serve.
Paleo on the Go http://blog.paleoonthego.com/

Instant Pot Chicken with 40 Cloves of Garlic

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Source: Recipes

Vegetable Stuffed Pork Loin with Mashed Sweet Potato’s

Have you had broccolini before? Here in the Paleo on the Go Test Kitchen we are always looking to show you how to create different dishes you might think are too difficult. I have to say this menu turned out quite delicious. It’s sometimes difficult to get but if you see it in your local market be sure to get some. It’s one of my favorite vegetables!

Something to note about the roast, when searing it in a pan don’t worry about the bits and pieces of stuffing that come out. They will become part of the gravy you will make. So get your ingredients together and let’s get cooking!

Stuffed Roast Pork Loin with Creamy Mashed Potatoes and Broccolini
2018-03-14 05:21:33

Serves 4

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Total Time
2 hr

Total Time
2 hr

Stuffed Pork Roast
  1. 3 tablespoons olive oil
  2. 2 lb Pork Loin Roast
  3. 1 onion, finely chopped
  4. 1 carrot, finely chopped
  5. 1 stalk celery, finely chopped
  6. 2 cloves garlic, minced
  7. 3 apples, peeled and diced
  8. ½ cup raisins, soaked in warm water to soften
  9. 2 tsp. fresh thyme leaves, chopped
  10. 2 tsp. fresh rosemary leaves, chopped
  11. 2 cups beef bone broth
  12. Sea salt to taste
  13. 1 T. arrowroot powder
Mashed Potatoes
  1. 2 large white Japanese sweet potatoes
  2. ½ cup coconut cream
  3. 1 tsp. sea salt
Broccolini
  1. 1 bunch broccolini
  2. 2 Tbl. olive oil
  3. ½ tsp. sea salt
  4. 2 tsp. minced garlic
  5. Water
Stuffed Pork Roast
  1. Generously season meat with salt.
  2. Heat 2 T. oil in a saute pan and add finely chopped onion, carrot, celery, and garlic and saute on medium heat until tender. Add apples and raisins and saute for another minute or two to soften.
  3. Take pork loin roast and remove string if any, then butterfly it open from top to bottom spreading the meat out flat. Pound meat with mallet until it is a uniform even thickness. Season the open side of the meat with salt, and half of the rosemary and thyme. Take the sautéed vegetable mixture and lay it down the center of the meat, from top to bottom (think sushi) and then tightly roll the meat into a cylinder encasing the filling in the center. Tie the roast in four spots, evenly spaced with butchers string. Season the outside of the roll with a little more sea salt.
  4. Add 1 T. olive oil to heavy bottomed pan. Sear the meat roll on high heat-a couple of minutes each side. Remove meat from pan and place it onto a rack in a roasting pan. Roast the pork at 375 for 40-55 minutes until instant read thermometer reads 160 in the deepest part of the roast. Remove the pork from the oven and set it aside to rest before slicing.
  5. Pour the bone broth into the pan you seared the meat in to deglaze it. Cook for a few minutes until reduced by half. Add the rest of the thyme and rosemary, then use an arrowroot slurry to thicken the gravy.
  6. To serve, remove the butcher’s twine from the roast and slice the pork roast into ½” thick slices, shingling them on the plate over the mashed potatoes. Finish with the gravy and some sautéed broccolini or other vegetable.
Mashed Potatoes
  1. Peel and chop the potatoes and put them in a pot. Cover with water and bring to simmer. Simmer until potatoes are tender. Drain and mash with a potato masher. Season with salt and add coconut cream to the potatoes, mashing it in well.
Broccolini
  1. Trim the ends off the broccolini. Heat the olive oil in a large saute pan, add garlic then broccolini. Toss the broccolini well to coat with the oil and garlic. Sprinkle with sea salt. Add a few drops of water and cover the pan for a minute or two to steam the broccolini and it should turn a nice bright green. Be careful not to overcook it.
Paleo on the Go http://blog.paleoonthego.com/

Vegetable Stuffed Pork Loin with Mashed Sweet Potato’s

There are quite a few steps creating this dish, but don’t let that deter you. We’re here to help you in achieving culinary success. You will see that if you approach the recipe methodically you will soon be serving your guests a gourmet meal fit for a king or queen.

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Source: Recipes

Peach Cobbler (AIP)

Peach Cobbler
2018-04-05 04:58:26

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FRUIT TOPPING
  1. 3 # ripe fresh peaches, peeled and sliced (or frozen)
  2. 2-3 T. honey (add gradually and taste, ripeness of fruit will determine how much honey you need)
  3. ½ teaspoon cinnamon
  4. 2 T. arrowroot powder
BATTER
  1. 2 cups cassava flour
  2. 1 ½ cups honey
  3. 2 T. baking soda
  4. ½ teaspoon salt
  5. 2 cups coconut milk
  6. 3 T. coconut oil melted for pan
Instructions
  1. Preheat oven to 350.
  2. Mix all of batter ingredients together until smooth.
  3. Add sliced peaches with cinnamon, arrowroot and honey in a saucepan and cook over low heat until bubbly and tender.
  4. Add melted coconut oil to the bottom of a 9×13 baking pan.
  5. Pour in batter, then top evenly with the cooked fruit mixture.
Paleo on the Go http://blog.paleoonthego.com/

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Source: Recipes

Do You Love Salmon? Here are 4 Great Recipes! (AIP)

If you are a salmon lover, we have some great dishes for you with easy to follow recipes from the POTG Test Kitchen. An appetizer, a salad and a couple entree’s to try at home. When shopping for salmon, or any fish for that matter it should never smell fishy. They say when you smell fresh fish that it should remind you of a fresh ocean breeze. Salmon flesh should be firm and bright in color. Try to stay away from farmed fish and purchase wild caught whenever possible.

poachedAIP POACHED SALMON LEMON DILL SALAD OVER CUCUMBER ROUNDS

Having a party and need a great tasting appetizer that is also AIP? Simple, clean ingredients always deliver the best results. The bright crunch of the cucumber balances well with the creamy salmon salad, add the fresh herbs and you have a perfect spring or summer appetizer to serve your friends.

 Check out this recipe!

 

AMAZING SUPERFOOD SALAD WITH SCOTTISH SALMON (AIP)

As we move through spring and into summer we tend to look to lighter meals to satisfy our appetites. In the POTG Test Kitchen Chef Ann created this delicious salad. Packed full of flavor with red onion, creamy avocado and fresh salmon. Adding blueberries gives this salad a superfood boost and make it a refreshing choice on a warm summer evening.

Take a look at the recipe here

 

 

SWEET POTATO CRUSTED SALMON WITH LEMON DILL HOLLANDAISE

Have you made a hollandaise at home? It is one of those sauces that may seem daunting but is actually quite easy to make, don’t let it scare you. This is a tasty recipe, you can get a nice crunch on the sweet potato “crust” that pairs perfectly with the fresh salmon and the creamy hollandaise.

Impress your friends with this recipe! 

 

GRILLED SALMON OVER KALE WITH LEMON DILL SAUCE (AIP)

Simple and healthy is front and center with this dish. My favorite part of the dish is the Lemon Dill Sauce. I think I love it. Be that as it may it goes well with the Kale and adds a layer of complexity to the salmon that is delicious. This would be really good served on salmon cooked outside on the grill.

Check it out!

 

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Source: Recipes

Culinary Adventures With Chef Ann – Your Local Asian Market, Part 1

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Culinary Adventures With Chef Ann – Your Local Asian Market, Part 1

Welcome to the first installment of Culinary Adventures with Chef Ann. This will be an ongoing series where she explores new culinary territory. Have ever gone to your local Asian Foods Market? So much to explore! We went to one near our office and lost all track of time looking at all the incredible products. We picked out a variety of items then Chef Ann went to work to come up with recipes using them. First up is Asian Market Pork Belly (AIP). Don’t be freaked out by the “pork belly,” just think of it as big thick bacon. The cooking process of boiling, frying then glazing results in a dense, morsel of sweet and savory goodness that needs to be experienced.

Asian Market Pork Belly (AIP)
2018-03-12 14:27:52

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Slow Cooked Pork Belly
  1. 2 # pork belly slices chopped in half
  2. 4 cups bone broth
  3. 1 thumb sized piece of ginger peeled and finely chopped
  4. 3 cloves garlic peeled and chopped in half
  5. 1 tbsp. apple cider vinegar
  6. 1 tbsp. honey
Glaze
  1. 2 tbsp olive oil
  2. pinch of salt
  3. 2 T. ginger peeled and minced
  4. 2 tbsp Honey
  5. 2 tbsp coconut sugar
  6. 3 tbsp coconut aminos
  7. 1 tsp lemon grass powder
Instructions
  1. Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) bring to a boil, then place a lid on, turn down the heat and simmer for 1 hour.
  2. Turn off the heat and drain the pork. You can reserve the liquid for a soup.
  3. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl. Heat the oil and add in the pork, and salt, frying on a high heat until the pork starts to turn golden.
  4. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat and serve with some sautéed Yuchoy or other Asian greens.
Paleo on the Go http://blog.paleoonthego.com/

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There were many varieties of eggplants available, most we had never seen. We purchased these small Thai eggplants as well a some Thai Basil (Yum!). Achieving the familiar Asian flavors in the AIP world isn’t easy, but Chef Ann is up to the challenge. Stay tuned for Part two of the Culinary Adventure with Chef Ann, Your local Asian Market!

Thai Eggplant with Chicken & Thai Basil (AIP)
2018-03-12 14:35:08

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Ingredients
  1. 8 oz. chicken breast or thigh, sliced into thin strips
  2. 2 tablespoons water
  3. 1 teaspoon olive oil, plus more for cooking
  4. 1½ teaspoons coconut aminos
  5. 1 teaspoon arrowroot
  6. 1 lb eggplants, cut in half
  7. 3 cloves garlic, sliced thinly
  8. 3 scallions, sliced 1½ inches long on an angle, separated into white and green parts
  9. 1 large bunch of Thai basil or basil, stems removed (about 1 cup loosely packed)
  10. 1 tablespoon coconut or apple cider vinegar
  11. 2 teaspoons red boat fish sauce
  12. ½ teaspoon coconut sugar
  13. 2 T. coconut aminos
Instructions
  1. In a medium bowl, marinate the chicken with 1 teaspoon oil, 1 ½ teaspoons coconut aminos, and 1 teaspoon arrowroot until well coated.
  2. Set aside.
  3. Heat your wok or saute pan over medium-high heat and coat it with 2 tablespoons of oil.
  4. Spread the Thai eggplant out evenly in the pan and let sear with the cover on for 2 minutes.
  5. Turn the eggplant pieces over and pour another tablespoon of oil around the perimeter.
  6. Cover the pan and turn heat to medium-low for another 2 minutes until the eggplant is just tender. Next, raise the heat to high to cook the eggplant to a golden brown color about another 2 minutes.
  7. Transfer to a plate.
  8. Add 1 tablespoon of oil to your pan and heat until just smoking. Add the marinated chicken and spread it around the wok. Let it sear for 30 to 60 seconds on each side and transfer to the plate with the eggplant.
  9. Heat the pan over high heat, add another tablespoon of oil, the garlic, the white parts of the scallions, and the basil. Fry for 30 seconds and add back in the chicken and Thai eggplant.
  10. Add the coconut vinegar and stir everything together.
  11. Add the fish sauce, and sugar and stir until everything is combined, about a minute.
  12. Finally, add the green portion of the scallions and serve.
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Source: Recipes

Cilantro Coconut Cauliflower Rice (AIP)

Cilantro Lime Coconut Cauliflower Rice

When we were developing our Picadillo recipe in the POTG Test Kitchen, we served it with this delicious “rice” dish. The flavors of the rice perfectly compliment the complex flavors of our Picadillo. We wanted to share this recipe with you as a serving option. The Picadillo would be good on zoodles, or sweet potato starch noodles, whatever your favorite side dish is. Or just by the spoonful!

Order the Cuban Picadillo here.

 

Cilantro Lime Coconut Cauliflower Rice
2018-03-28 06:31:03

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Ingredients
  1. 1 head cauliflower, trimmed and cut into florets
  2. 2 T. coconut oil
  3. ¼ cup coconut milk
  4. 1 T. cilantro, chopped
  5. 1 T. lime juice
  6. 2 t. honey
  7. ¼ t. sea salt
Instructions
  1. Place the cauliflower in a food processor and process, until chopped into “rice grains”.
  2. Heat the coconut oil in a large skillet over medium-high heat.
  3. Add the riced cauliflower and sauté for 5 minutes.
  4. Add all the remaining ingredients and continue to cook for 8 minutes or until cauliflower is tender.
Paleo on the Go http://blog.paleoonthego.com/

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Source: Recipes

Amazing Grain-Free Oatmeal Four Ways (AIP)

Amazing Grain-Free Oatmeal Four Ways (AIP)

I am continuously amazed by what executive chef Ann is able to pull off. When we made the recipe for AIP Shrimp and Grits we thought that the “grits” prepared differently could be a great breakfast item. One of my favorite comfort food breakfasts is oatmeal and, suprisingly, plantains is the perfect AIP version of the warm breakfast dish.

Grain-free Oatmeal Four Ways (AIP)
2018-03-05 13:35:47

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Ingredients
  1. 2 green plantains
  2. 4 cups coconut milk
Instructions
  1. Cut the peels off the plantains and cut the plantains into chunks.
  2. Place chunks into the bowl of a food processor and pulse until rice sized grains are formed. Remove to a bowl.
  3. In a sauté pan, add the plantain grains and 3 cups of coconut milk.
  4. Simmer over low, stirring continually until it thickens, then add the last cup of milk.
Maple-Brown Sugar
  1. Add ¼ cup maple syrup and 2 T. coconut sugar and stir into finished oatmeal.
Blueberry
  1. In a saucepan, bring half a cup of water and half a cup of honey to a simmer. Add 1 tsp. lemon zest, 2 tsp. lemon juice, and add two cups of fresh or frozen blueberries. Simmer 3-5 minutes until blueberries begin to burst.
  2. Serve this compote over the oatmeal.
Bananas Foster (STAFF FAVORITE)
  1. In a sauté pan, add 1 T. coconut oil, 1 sliced banana, 1 tsp. vanilla and 2 T. coconut sugar.
  2. Stir until bubbly and sugar is completely dissolved.
  3. Serve over oatmeal.
Apples & Cinnamon
  1. 1 granny smith apple, peeled and diced, in a sauté pan with 2 T. coconut oil, 2 teaspoons of honey, ½ tsp. cinnamon. Sauté until apples are tender.
  2. Serve over oatmeal.
Paleo on the Go http://blog.paleoonthego.com/

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So many choices of delicious toppings for your “Oatmeal”. The Cinnamon Apples are good. I love blueberries so they were really good. But the Banana’s Foster, WOW. They were the favorite here in the POTG test kitchen. If you only want to make one topping, make the Banana’s Foster! Let us know how you like it.
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Source: Recipes

Cracking the Keto Code

DUDE: “Dude, I’m on this new diet and I feel amazing. You should definitely try it.”

ME: “You think so? I was thinking about trying the keto diet”

DUDE: “I tried the keto thing already and I felt awful. It doesn’t work.”

ME: “What do you mean it didn’t work? You mean you didn’t get any results from it?”

DUDE: “Oh yeah I got lean but after like two months I felt like crap. There’s just no way you can get enough antioxidants by eating all that meat and fat and with no vegetables.”

ME: “Wait, hold on…you didn’t eat any vegetables while on keto?”

DUDE: “Yeah you can barely have any vegetables at all and that definitely can’t be good for you.”

ME: “I’m pretty sure that’s not the case but regardless, how did you test for ketones when you were doing keto?

DUDE: “Oh you don’t have to do all that expensive testing. You can tell when you’re in ketosis because your breath changes to a metallic flavor”

ME: “Ok I see, so you barely ate vegetables and you didn’t test for ketones the whole time. You do realize the whole point of doing a keto diet is to get into ketosis right?”

This is a real conversation I had with an acquaintance in mid 2017: He was giving me his thoughts on his experiences with the ketogenic diet (keto). He quickly revealed to me that he had not done much digging for good information, or maybe he just saw a headline from some mainstream media source. This very conversation is representative of many other very similar conversations I have had with people who want to try it but have a very skewed perception (if any) of what keto really is and what it’s meant to accomplish. I want to clear things up a bit and give you a brief synopsis in 1,000 words or so of what keto really is and what it’s not, in case you or anyone you know wants to give it a whirl. If you try building a house without creating a blueprint, that piece of junk will fall apart after the first rainstorm. In this case, the house is your body and the rainstorm could be anything in your life relatively stressful.

The ketogenic diet works very well if you are eating the autoimmune protocol (AIP), paleo, or going a strict 30 day challenge. Not only does it work well, but it is the best way to stay in ketosis for any length of time and make sure you are getting your macro and micro-nutrients. Paleo, AIP and keto are actually very complimentary to each other. You can eat all paleo foods and achieve ketosis at the same time. In fact, that is the very thing that I’m recommending.

If you are following an AIP approach I would definitely recommend you keep you’re available food list as food CHOICE is the centerpiece of AIP. You’ll want to continue to control inflammation as much as possible. All vegetables (except nightshades) are fair game and you can get your fats from coconut products, animal fats, olive oil, bacon and lard. You can tailor what you eat, based on individualized food sensitivity screening, and the practitioner recommended protocol.

Takeaway: Keto requires, in most cases, a balance of macronutrients (fats:carbs:protein) which can help you benefit from a your body buning fat as it’s primary energy source. .Paleo foods are still the base on which all of this is built.. Making paleo or AIP paleo this base can give you the best opportunity to not only tolerate, but thrive on your keto diet.

ketogenicWhat is ketosis?

Ketosis, a state in which your body begins to use ketones, rather than glucose, as a primary energy source. A relatively high fat, low carb, moderate protein balance at somewhat of a calorie deficit is one of the most efficient ways to drive up ketone levels. You can technically do it by fasting or eliminating fat or protein from your diet altogether, but none of those are really good long term solutions, nor are they very comfortable to experience.  If you’re following AIP you may want to check out the Wahl’s Protocol and how she modifies the keto diet to incorporate a plethora of nutrient density.

The energy boosting and cognitive benefits of keto come from achieving  the optimal amount of ketones in your bloodstream. In order to achieve this in the most efficient way you must be eating a small enough amount of carbs, large enough amount of fat and the right amount of protein for your body to begin using ketones as its primary source of energy. If you eat too much protein in a carb deprived state, it will begin converting to glucose and toss you out of ketosis through a process called gluconeogenesis. At that point you’ll have very little ketones and not enough glucose to feel strong. It’s like being in purgatory. Too little fat and you won’t produce enough ketones to get into nutrition or optimal ketosis. Again, you will just feel suboptimal at that point.  And of course, if you’re attempting to get into ketosis via carb deprivation then eating too many carbs with such a high amount of fat just means high glucose levels and fat gain is likely following.

Here are a few things you need to know when doing a keto diet

Counting Carbs

When counting carbs on keto you should be counting NET carbs. This means that fibrous (leafy greens, red/yellow/green vegetables) carbs are optimal compared to starchy carbs (potatoes, rice, oats, grains etc) since they have a much smaller effect on blood glucose and insulin levels, and high blood glucose can take you out of ketosis. Some people unassumingly count total carbohydrates and find themselves consuming tiny portions of broccoli florets as their carb intake. That’s a quick path to the low carb flu. A well-planned, healthy keto approach can include broccoli, cabbage, kale, endive, bell pepper, mushroom, asparagus, and arugula all in one day (some of which are not AIP, for those following that protocol). Even at the low end of recommended keto carb consumption (20-30 grams per day), you should be able to get ample amounts of vitamins, minerals, and phytonutrients. Supplementation with a quality multivitamin can help supplement the nutritional gaps if necessary. Pictured below are sample pictures of 20g of carbs in one day.

Fiber also contributes to the picture as it greatly affects or essentially reduces the impact carbohydrates have on rising glucose levels. You should count NET carbs rather than total carbs. Once you begin counting NET carbs rather than total carbs you will begin to see a more than adequate volume of fibrous veggies pile onto your plate, bolstering your micronutrient status.

Total carbs – total fiber intake = NET Carbs

ketogenicTesting ketones

It is essential that you test for ketones during the first few weeks of a keto diet. Everyone is a little bit different and it may take some experimenting for you to get into an optimal range.

You can test your ketone levels in the comfort of your own home as well. All you need is a glucometer. I use one made by PrecisionXtra and it’s relatively inexpensive. Make sure to buy ketone strips. The glucometer will cost around $30 and the strips will cost around $40, totalling $70 up front. You will need to replenish strips once they’re out. Test your ketones first thing in the morning and track the success of your plan. If you’re diet is working optimally, you will begin to see your ketones register in the 1.5-2.5 millimolar range. This is considered the panacea of a keto diet.

Macros

Finding the right balance of fats, carbs, and protein will take some experimentation but ketogains.com has a great starting point with their online calculator. Eating too many carbs, too little fat, or too much protein can be enough to prevent you from experiencing optimal ketosis and thus hover in the treachery of low carb purgatory (not quite enough carbs to feel good and not quite in ketosis either).

Supplementation

One thing you may want to consider is a high quality, food based multi-vitamin and electrolyte supplement. Unfortunately, industrial farmland has nutrient depleted soils and many of our crops don’t develop near the same nutrient status they did 150 years ago, thus benefiting from supplementation. Bone broth is an excellent source of electrolytes and here is a youtube video by Robb Wolf on how to make your own at home. If you are looking for a grass-fed, grass-finished, gelatinous bone broth, made with organic vegetables, choose from Paleo On The Go’s chicken or beef bone broth.

Workouts

Jeff Volek is one of the leading researchers on low carb dieting and athletic performance. In his book, The Art and Science of Low Carbohydrate Performance, he found that performance benefits of keto began diminishing around 77% VO2 max. This means that the more intense (heart rate wise) your workouts get, the more your body will be demanding glucose to fuel the activity. The more submaximal the activity, generally the better keto will work for you. More research has to be done in this arena to develop a solid opinion on the subject, however. The future is indeed exciting.

In conclusion, there have consistently been positive research papers coming out lately about the therapeutic, cognitive, and athletic benefits of a keto approach. But you can’t just spread ghee on a steak and expect to feel good. Remember that keto works primarily when there is some sort of deficit, whether it’s from the calorie, carb, fat, or protein column, so that in itself can be looked at as a stressor on your body; one that can be addressed easily with ketosis. However, if your sleep patterns or stress levels are erratic, your body may not take well to the added stress of a caloric deficit. I highly recommend reading up more on the subject and feel free to ask any questions in the comments below.

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