The past couple of years have been filled with multiple reasons for high anxiety, complicated news and decisions, multiple hours of sitting at a desk working remotely and long periods of separation from family and friends. The limited activity and socializing created “the COVID 15” (pounds) that is a real thing for many; among the many are myself and some of my friends. Finally some of us have decided enough is enough, it’s time to attempt to make some changes with the hope of slowly deflating the additional areas added to mid-sections and thighs.
The Keto diet has gained popularity for some time and while I find it hard to embrace a diet plan that takes away and limits so many of my favorite foods, acknowledging where change is needed is the first step in working toward a goal.
I come from a long line of sweet tooth family members. As a little girl, my Dad taught me how to break about six Oreo cookies into a tall glass, then fill the glass whole milk and eat the entire thing with a spoon. Later it was Chips Ahoy chocolate chip cookies, Keebler Fudge cookies and more. Every meal included soft drinks (full of sugar) and ended with something sweet. While I limited soft drinks a long time ago, the sweet tooth tradition continued on and I thought it would be the most difficult habit to break.
For the past two weeks I have eliminated the honey in my tea, the daily piece or pieces of chocolate and a couple of cookies in the evening. I think the hardest thing for me to give up is my weekend Starbucks Chai, that I’ve decided I don’t have to give up, it will be my weekend reward. No bread ( so no turkey sandwiches) and no pasta, that usually shows up in one of those Lean Cuisine meals I stocked in the freezer for quick lunches.
Since having eliminated so much sugar and bread from my diet, oddly I find I’m not as hungry (and as a result not eating as much); I’ve lost my craving for sweets; and I have more energy in just the first two weeks. I also feel less achy.
I’ve hosted many dinner and wine parties over the years, and for each gathering I’ve searched for new and interesting foods and wines to share with my friends and family. This Keto diet created a new challenge when I invited a few of my neighbors over for dinner. I wanted to create a colorful, delicious meal and desserts that did not scream “Diet Food”, but still sachiated and pleased the palate and taste buds. Below I’m sharing the dinner portion of our meal and in second post I’ll share the desserts.
Grilled Rainbow Trout with butter sauce
Roasted Delicata Squash with Organic Girl SuperGreens, toasted pepitas, fried shallots and parmesan crisps.
French (Citrus) Almond Cake (Keto)
Frozen Chocolate Cream Pie (Keto)
I wanted to prove I could still create a delicious meal and still follow the Keto plan. Like me, my friends were missing dessert, so I really wanted to find dessert recipes that didn’t taste any less delicious than we would normally have. Honestly, buying the ingredients to make these desserts was very expensive. This diet plan is not for someone on a tight budget, but I’m hoping it will curb my appetite enough that the old urge to grab a slice of chocolate frosted cake or two on the weekends will dissipate.
The protein was six fillets of rainbow trout that I asked my neighbor to grill. They also created a garlic, lemon herb butter sauce that was gently poured over the fish just before serving.
For the side dish, I found inspiration from different Pinterest posts to create this delicata squash dish. Delicata is a delicious sweet squash that is easy to cut, clean and cook.
Roasted Delicata Squash with Salad Greens
Yields 4 servings
- 1 Delicata squash
- Olive oil spray
- kosher salt & pepper
- red chili infused olive oil (optional)
- 5 oz of Organic Girl Super Greens (or arugula, or mixed greens)
- 1/4 cup toasted pepitas
- 1 shallot thinly sliced and fried or a packaged thin pre-fried shallots
- white balsamic vinegar
- extra virgin olive oil
- 2 -1/4 piece of orange
- 1 1/2 tablespoon of mayo
- 4 tablespoons of plain yogurt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon each salt and pepper
- Oven baked parm crisps
- Preheat oven 450 degrees (f). Slice the delicata into 1/2 inch thick rings. Using a paring knife, cut away the pulp and seeds and discard. Spray a rimmed baking sheet pan with olive oil and then lay each of the squash rings in one layer on the tray. Sprinkle with salt and pepper. Drizzle a small amount of red chili oil to add a delicate spiciness (optional). Bake for 15 minutes and then turn each ring over and bake for 15 additional minutes. The squash is served at room temperature.
Toast the pepitas in a shallow pan until slightly golden around the edges.
Whisk together in a small bowl the mayo, garlic powder, salt and juice of 1/4 wedge of orange. (I poured the mixture into a squeeze bottle to drizzle over the dish before serving, but the tines of a fork could achieve the same drizzle result.
Spread the greens on a medium platter. Careful not to over saturate, lightly sprinkle with white balsamic vinegar, extra virgin olive oil and squeeze the juice from 1/4 wedge of orange over the greens and toss. Lay the cooled squash rings over the bed of greens. Sprinkle with toasted pepitas and crispy onions. Add parmesan crisps (croutons) for additional crunch. Just before serving drizzle with orange yogurt sauce.
A small amount of any roasted autumn squash is not only delicious, but it’s also very filling. My guests really enjoyed this dish and it left just enough room for dessert. Yes I said dessert…
We had stayed away for desserts for some time and I searched for Keto desserts (two) that I decided might live up to the desserts we were used to and they did. Find those details in my next post.