25 Easy Keto Lunches To Bring To Work! #diet #yummy
If you were to judge me solely on the contents of this blog, it would probably seem that I am a very good low carber. And sometimes this is the case. Sometimes I am dedicated to counting each carb that passes my lips and carefully regulating my blood sugar. And sometimes I am not. Sometimes, when life gets too busy and overwhelming, I fall off the wagon. Well, truth be told, I always have a hand or a foot, or some extremity or other, still firmly attached to the wagon. When I slip, I am still very aware of what said slip could do to my health. So it’s never an all-out carbalicious binge. It’s a single cookie or a scoop of ice cream, savoured slowly, with the knowledge that I will have to work to clamber back on the wagon afterwards.
But it doesn’t matter how good or how strict we are, we can all use a little help. And this is why I agreed to review a new book by Steve Parker, M.D. called “Conquer Dieabetes & Prediabetes: The Low-Carb Mediterranean Diet”. This is a book devoted to controlling blood sugars by following a low carb version of one of the healthiest diets in the world, the Mediterranean diet. Notice that Dr.
Parker uses the term “conquering” diabetes, not curing it. As of this moment in time, diabetes cannot be cured, but it can be managed and controlled, and I suppose that is what the author means by “conquering”. I wouldn’t normally do a book review on this blog, but this one hit close to home. So this may be a long post and if what you are after is the recipe, feel free to scroll on down and ignore me!
PALEO CHICKEN NUGGETS
- 3 boneless, skinless chicken breasts, cooked and diced
- 1 1/2 cup fresh fennel, coarsely chopped
- 1/4 cup toasted walnuts, chopped
- 1/4 cup mayonnaise
- 2 tbsp walnut oil
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp chopped fennel fronds
- 2 cloves garlic, pressed
- 1/8 tsp cayenne
- Salt and pepper to taste
- In a large bowl, toss cooked chicken, fennel and walnuts until combined.
- In a medium bowl, whisk together mayonnaise, walnut oil, lemon juice, chopped fennel fronds, garlic, cayenne until smooth.
- Pour dressing over chicken mixture and toss to coat thoroughly. Season with salt and pepper. Allow salad to chill in refrigerator for an hour or so. The longer you leave it, the more the flavours meld together. The leftovers were almost better than the first day.
- Serves 6. each serving has a total of 3g of carbs and 1 g of fiber.