my first paleo holiday season has been officially kicked off – and even though chocolate santa clauses and other holiday treats have been in store since September in Germany, I am slowly slowly getting into Christmas spirit as well – secretly hopeing that my holiday mood will be spiked by the opening of Christmas markets all over Munich this weekend.
This will give me the opportunity to use the upcoming week to check out what kind of options are out there for us paleo lovers – stay tuned, but be prepared that it will mean indulgence when though I am staying away from anything containing gluten or a high carb count.
The pre-Christmas weeks seem to be a generally dangerous territory for any human being, as self discipline might fade and summer seems so far away anyway – why not enjoy a treat or two with family and friends.
But with a couple of tricks you actually can stay lean – my personal recommendation is to keep the pre-holiday weeks at a very low-carb/high-fat level to even shed some unwanted pounds in advance: any damage done between Dec 24 and New Years will hardly be visible.
MY POSITIVE EXPERIENCES WITH GOING KETO – and the science behind it
✔ increased energy levels – obviously the body needs an alternative energy source of carbs (and the high, healthy fat content delivers).
✔ no hunger pangs – (healthy) fat is very satisfying and ketone bodies (as a result of a low-carb diet style) dampen the appetite
✔ stabilized blood sugar – super local: less sugar coming in, less sugar spikes the blood sugar and insulin levels.
✔ relatively, easy weight loss – low-carb makes you lose retained water and feel detoxed and lighter, plus the ketone bodies increase the fat burn
Here you go with delicious and easy recipe for the perfect ultra low-carb dinner option – or even today’s desk lunch for me.
Broccoli Chicken Quiche
- 2 cups of shredded, pre-boiled chicken
- 3 cups of broccoli florets
- 1 cup chopped mushrooms
- 4 eggs
- 2 cups of coconut milk
- 1/2 cup beef broth
- salt and pepper
1. Make sure you have 2 cups of shredded, pre-grilled or pre-boiled chicken on hand – if not add two chicken breasts to a pot of water and cook it for about 20 minutes until well-done, then shred the meat into little pieces using two forks.
2. In a small sauce pan, bring some water to a boil and cook the broccoli florets for about 8-10 minutes until al dente.
3. Layer the shredded chicken, the broccoli florets and the chopped mushrooms into a casserole dish.
4. Combine the eggs with the coconut milk, beef broth and spices in a food processor and blitz up the mix to create the quiche curd.
5. Pour the curd over the meat-veggie-mix and make sure the filling is submerged.
6. Bake the casserole in your preheated oven at 160 °C / 325 °F for about 30 minutes.
The quiche is easily adaptable – to keep it keto make sure you only use low-GI veggies, like broccoli, cauliflower or spinach. Even green asparagus could work.