You May Also Like

Types of sugar on food labels

The sneaky way some food brands trick you into eating more sugar

grapefruit rosemary frose

The two ingredients that will take your frosé from basic to beyond

Well+Good - I tried Sakara's new 10-day reset—and it made me totally rethink plant-based eating

I tried Sakara’s new 10-day reset—and it made me totally rethink plant-based eating

castor and pollux organic dog food

How to pack the perfect healthy picnic (for you and your furry BFF)

The best grocery stores in the United States

The United States’ most-beloved grocery store is *not* the meal-prep mecca you’d guess

popcorn chicken

These Whole30 chicken nuggets are kid- and adult-approved

This ketogenic dinner recipe makes good use of your leftovers


Thumbnail for This ketogenic dinner recipe makes good use of your leftovers
Pin It
Photo credit: Yasmin Alishav
1/2

The beauty of the ketogenic diet is that it doesn’t require over-the-top careful meal planning and prep.

ketogenic cookbook
Photo: Page Street Publishing

You can still throw a meal together on a busy weekday night while sticking by its guidelines of being 80 percent healthy fats, 15 percent protein, and five percent carbs. Want proof? Look no further than Vivica Menagaz’s new cookbook, The Keto Paleo Kitchen, which features recipes that are easy, affordable, and follow both keto and Paleo principles.

Switching to a keto diet transformed Menegaz’s life in a major way: “About five years ago, I was finishing my nutrition studies, was eating Paleo, local, and organic,” she says. “I had just overcome long-term gallbladder disease. I should have been at my best!”

Instead, she kept gaining weight and had constant pain from inflammation in her body. She was also pre-diabetic and very insulin resistant.

 

“Within a year I had lost all the extra weight, reverted my insulin resistance, and felt and looked younger than ever.”

“It was a slap in the face, but an awakening as well,” says Menegaz. She believes that, after years of high carbohydrate intolerance and overconsumption, a Paleo Diet alone just wouldn’t cut it, so she incorporated the macronutrient ratios of the ketogenic diet to find the right balance. “Within a year I had lost all the extra weight, reverted my insulin resistance, and felt and looked younger than ever,” she says.

Her new cookbook has 80 recipes that all incorporate whole foods you can easily find at the grocery store and strategies that make cooking and eating easy. Take, for example, the one below: a slow-cooker ratatouille that is higher in fiber than most keto recipes and a French shakshuka recipe that uses up all the ratatouille leftovers in a completely new way. Want to get your tastebuds on both dishes? Keep reading for the recipes.

Scroll down for two easy keto-Paleo recipes.
Get Started

2/2

Slow cooker ratatouille

Serves 8

Ingredients
1 medium eggplant
2 medium zucchini
1/2 tsp unrefined sea salt, plus more for sprinkling
1 small onion
4 cloves garlic
1 medium turnip, peeled
1/4 cup white wine
3 Tbsp olive oil
2 small tomatoes
2 Tbsp herbs de Provence
1/4 tsp black pepper

1. Wash all of the vegetables. Cut the eggplant into half-inch slices, then cut each slice into four quarters. Cut the zucchini in rounds. Sprinkle the eggplant and zucchini with sea salt, then place in a colander and let drain for at least 15 minutes.

2. While the eggplant and zucchini are draining, chop the onion and the garlic, and cut the turnip into small cubes. Place the onion, garlic and turnip in the bottom of the slow cooker with the white wine and olive oil.

3. Chop the tomatoes, and add them to the slow cooker. Add the eggplant and zucchini, then the herbs, salt and pepper. Cook on high for three hours, then remove the lid, stir well and cook for another hour, or until the liquid has completely absorbed and the vegetables are cooked.

French shakshuka

Serves 4

Ingredients
4 cups slow cooker ratatouille (above)
1/2 cup water
4 eggs
1/4 tsp sweet paprika
1/4 tsp unrefined sea salt

1. In a medium nonstick skillet, over medium heat, warm the ratatouille with the water, mixing well, until it starts to simmer, about three minutes.

2. Make four indents in the ratatouille with a spoon, so the eggs will stay in place and not run or break. Crack the eggs into the ratatouille, making sure the yolks stay intact, and sprinkle the egg yolks with the paprika and salt.

3. Cover the skillet with a tight-fitting lid and cook until the egg whites are set and the yolks reach desired consistency. For runny yolks, cook for about eight minutes. For hard yolks, cook for about ten minutes.

Recipe from The Keto Paleo Kitchen by Vivica Menegaz, Page Street Publishing Co. 2017.

If you’re hungry for more keto ideas, try these avocado fries or these sugar-free ketogenic dessert bites

Loading More Posts...

You May Also Like

The best grocery stores in the United States

The United States’ most-beloved grocery store is *not* the meal-prep mecca you’d guess

Types of sugar on food labels

The sneaky way some food brands trick you into eating more sugar

coffee

Let’s settle this: Is coffee a health-boosting drink or a guilty pleasure (slash necessary evil)?

Japanese iced coffee may overshadow cold brew

Japanese-style flash-chilled coffee is about to be your quick-brewed summer obsession

Farmed salmon vs. wild

Why you shouldn’t fear the pink dye in your affordable farm-raised salmon

Should you store avocados in the fridge?

True or false: Should avocados be stored in the fridge to stay fresher, longer?