After quitting veganism and enjoying the benefits of animal products for a couple of weeks, I decided to switch up my diet and experiment with a Keto-Carb Cycling one. The concept is very easy: I rotate my fat-carb ratio, alternating high-fat-low-carb and high-carb-low-fat days. From Saturday to Tuesday, I keep my fat intake very high (50-70%) and my carb intake very low (5-10%); my protein intake is pretty much consistent (25-40%). On Wednesday, I have a carb refeed, so my carb intake spikes up to 50%, while my fat intake goes down to 20%; Thursday and Friday are moderate-carb days, with Thursday being a little higher in carbs and Friday a little higher in fats. I like this way of eating, because it allows me to enjoy all of my favourite foods, without stressing myself out on macros too much.
This is a super easy recipe for my high-fat dinners, and is really enjoyable alongside some baked haddock or salmon.
Ingredients
350 g Courgettes (1 medium-large Courgette)
30 g Goat Butter
1 Stalk Spring Onion
1 piece Ginger Root
Himalayan Salt
Fresh Parsley to Garnish
350 ml Lukewarm Water
Cooking Method
Chop your courgette(s), spring onion and ginger.
Melt goat butter in a saucepan or skillet.
Add in the spring onion stalk, the piece of ginger, the chopped courgettes and some salt, cover and cook for 5-10 mins, stirring from time to time to make sure they cook evenly.
If you have a Vitamix, pour your water in and place the rest of the ingredients. Set it on “soup” programme, and allow it to blend your creamy soup for you. If you have an ordinary blender or food processor, just blend your ingredients in the traditional way — you might need hot water, rather than lukewarm, though.
Sprikle with fresh parsley before serving.
Enjoy!