Moving through week 2 and 3 of the pursuit for ketogenic brain bliss has proven interesting and insightful. Around Day 12, I felt at the very end of my culinary creativity. Whether I was experiencing an eggsistential crisis or wallowing in fat ennui, I was suddenly completely at a loss for exciting new ways to keep the fat/protein/carb ratio in my day. I had a new appreciation for the wall or plateau that many people, including some of my clients, experience.

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Over the past few years, I've been intrigued by the burst of interest in the ketogenic diet (also known medically as HFLC) by the health and fitness world. I've perused the pop culture media, followed the medical studies, and reviewed available peer reviewed literature with fascination. I only recently became tempted to try it. You can read more about why here: Ketogenic Brain Bliss. I've been having such an interesting time of it, coming up with recipes, weeding through the facts and unfacts, that I've decided to share the experience. 

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If you follow me on Instagram or Facebook, you probably noticed that over the past few days I’ve been posting a few pictures of delicious and interesting looking food with the hashtag (#)keto. It occurred to me that some of you may be wondering what the heck that means. It also occurred to me that for those of you who do know what it means, there were some clarifying points that I wanted to make about the rapidly growing keto phenomenon.

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