I try to eat healthy, but if you sit a basket of fried pickles or butter brickle ice cream in front of me, you can bet I am going to eat it. I could eat every fried food in sight, drink gallons of whole milk and have candy bars for dinner every night and still not gain the weight I should. I don’t really know if my metabolism just hasn’t slowed down enough to make a difference in my body yet, but I just don’t absorb it. I cannot afford to lose weight honestly. I’m technically considered underweight by every doctor who has ever seen me so I was a little nervous about cooking without a lot of pasta (I love pasta), rice, and bread. I mean, they were 3 of our normal staples every night. Easy, quick, and yummy.
My husband, Greg, wanted to try Keto after our brother-in-law, a very healthy man on the eyes, had to have emergency open heart surgery after what everyone thought would be a simple routine stint procedure. It was scary.
So I had to Google keto/low carb, and he started in the middle of October. Surprisingly, there are a lot of really good recipes out there that make it easy for Greg to eat low carb (he’s been very disciplined about it too–no cheating) and Reagan and I to eat good food too. My favorite is sausage and veggies (recipe below). I am slightly obsessed with it and would eat it every night if I wouldn’t get sick of it. It’s that good.
And also, in the meantime, I’m over here stuffing my face full of mini Snickers and blueberry Poptarts trying to reach 2,800 calories a day–to gain 1 to 2 lbs per week.
Sausage and Veggies
2 Polish sausages, cut into one inch sections
1 yellow pepper, 1 red pepper, 1 green pepper, cut into chunks
1 head of broccoli, cut into small sections
1 zucchini, sliced into 1/2 inch discs
1/4 cup olive oil
1 tsp Seasonings of your choice (We use garlic salt, lemon, and pepper)
Pre-heat oven to 350 degrees. Cut all the vegetables and sausage links and place in a big bowl. Mix the oil and seasonings and drizzle over the vegetables and sausage. Stir to coat as much as you can. Spread everything onto a baking sheet and bake for 25-30 minutes. I usually let ours cook until some of the juices from the veggies soak the bottom, and the broccoli starts to look roasted.
What I love most about this is that you can add your favorite vegetables and take ones out that you don’t like. My sister uses shrimp instead of sausage. It’s so versatile, and it is so filling.