I’m so excited to have Louise Hendon author of The Essential Keto Cookbook guest posting today! Keto and Paleo have many of the same principals, which makes it a great option for many looking for a little more variation in their diet.
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Having come from the low carb community to begin with, Keto wasn’t quite as confusing to me as to many Paleo folks today.
So, let me begin by explaining what the Keto diet (or Ketogenic diet) is and then I’ll explain how it’s different/similar to Paleo…
What is Keto?
Keto is a diet whereby you eat very few carbohydrates, a moderate amount of protein, and a fair amount of fat.
By eating this way, you can switch your body into a metabolic state called nutritional ketosis. In this natural state, your body uses more ketones (made from the breakdown of fats) for energy rather than glucose (sugar and carbs).
What’s so great about ketosis?
Many people on Keto find that they’re able to lose weight (and in particular drop fat) while feeling more energy, less brain fog, and less hunger or cravings.
Scientists are also looking into potential therapeutic benefits of a ketogenic diet, like preventing and treating cancer, neurodegenerative diseases, and more.
What do you eat on Keto and how is it different from Paleo?
The fact is, you might already be eating a diet very close to Keto without even realizing it.
The easiest way for me to think about Keto is that it’s Paleo minus all the excess carbs. So no sweet potatoes, bananas, honey, or coconut sugar.
Instead, you focus on leafy green vegetables, fatty cuts of meat, avocadoes, fish and seafood, organ meats, as well as healthy Paleo fats (like coconut oil, ghee, tallow, olive oil, lard).
By eating this way, you’ll get the best of Paleo and Keto – you’ll eat food that are high in nutrients and low in toxins like gluten. But you’ll also help your body shed its addiction to sugars and other carbohydrates.
How do you start Keto?
If you’re interested in starting a Keto diet, it’s really easy to do so. We’ve got a free keto meal plan you can check out here to see how the diet looks.
And if you like shrimp, then take a look at this Asian Shrimp and Mushroom Stir-fry below. It’s fantastic to serve over some cauliflower rice or zucchini noodles for lunch.
- 2 Tablespoons of avocado oil (30 ml), to cook with
- 3 cloves of garlic, diced
- 1/2 lb of shrimp (225 g), peeled
- 10 white button mushrooms (50 g), sliced
- 1 Tablespoon coconut aminos or tamari sauce (15 ml)
- 1 teaspoon of apple cider vinegar (5 ml)
- 2 green onions (5 g), diced
- Heat the avocado oil in a wok or pan and add the garlic, shrimp, and mushrooms all at the same time. Fry until the shrimp are pink and the mushrooms slightly browned.
- Add the coconut aminos/tamari sauce and vinegar, and cook for a few more minutes.
- Add the diced green onion right before you remove the pan from the heat.
- Serve over some white cauliflower rice or zucchini noodles.
Estimated nutritional data are per serving. Calories: 350 | Fat: 25 g | Total Carbs: 6 g | Fiber: 3 g | Sugar: 2 g | Net Carbs: 3 g | Protein: 7 g
This is a guest post by Louise Hendon, co-host of The Keto Summit and author of The Essential Keto Cookbook and creator of the 3-2-1 Keto Meal Plans Program. She loves creating easy and delicious healthy meals for busy people. And in her spare time, she loves traveling the world and reading mystery novels.