I know I am very lucky to be so comfortable around the kitchen. For me, I work the kitchen with ease and cooking doesn’t stress me out. Because I’m so comfortable cooking, I tend to whip meals up a lot faster than most people. One of the things that does take me a long time is meal planning – not prepping, but planning. I generally find myself sitting down at the bar and looking through books, matching up and adapting recipes for the week. Before my husband and I started on our keto journey, I would meal for the week and cook all Vietnamese or Asian food. While it didn’t take me as long to plan then, it still took some time because the focus for me was 2 quick entrees that would take less than 30 minutes total. In addition, I wanted to keep my weekly grocery spending below $75 and not waste food. That meant finding different recipes that used a lot of the same main ingredients.
While this was a small challenge, it proved beneficial in helping us reduce our food budget and allowing me to spend more time with my family. I wasn’t slaving over the stove for hours and often times, I was able to finish dinner in less than 30 minutes. Fast forward to now with keto and things are a little different. CJ helps me in the kitchen so we start dinner around 5:45 or 6pm. It takes me a little longer (~45 minutes to an hour) to make dinner depending on how much he participates. I don’t want to rush him because helping me cook dinner is teaching him how to follow directions and to work on find motor skills. It’s also teaching him patience since he has to wait for me before moving onto the next step. Because of this, I’ve had to learn a lot of patience myself since 1. I’m used to working very fast and 2. I’m used to being a very clean cook.
Eating on a ketogenic diet has also changed how I meal plan. I study cook books and Pinterest for ideas. I look at different variations of a recipe to figure out how to adapt things to the way we eat. Sometimes, I spent upwards of 30-45 minutes just figuring out what I’ll cook for the week and how to make it work. But once I’ve got the meals down, then the rest of the week is easy peasy.
If you can’t see what I’m making this week in the image above, here it is. Everything on this week’s menu is keto approved.
Sunday: Cheesy fried ravioli with raddichio heads (the raddichio heads did not happen as planned)
Monday: Mongolian beef with cauliflower rice
Tuesday: Ham, cheddar and chive souffle
Wednesday: Steak with garlic butter mushroom and garlic roasted cauliflower
Friday: Blacked Salmon with avocado salsa
As you can see, the only main ingredient that is repeated here is cauliflower. While not efficient, I tried to stick with items that use ingredients I already had at home so I wouldn’t spend so much on our weekly grocery shopping trip. Luckily, we already have all the meats in stock so our total grocery trip was around $60, but that did include a lot of extra other stuff for the house.
What’s on your menu this week?