We are a house divided; nutritionally speaking. Two of us readily resist the pull of grains and carbs, while the rest of us eat what they like.
A while back I reviewed the book Keto Clarity after a friend asked my thoughts about it. We had a robust discussion here about the pluses and minuses of that lifestyle. At the end of the day, I rejected the plan for two reasons. The first is that I didn’t think I could sustain it long term, and the second is that I really enjoy eating fruit. Fruit is the thing that satisfies my desire for a little something sweet, and there’s very little margin in the keto life for regular servings of fruits, or many vegetables that I love, such as carrots.
Along the way to that conclusion, however, I ran across a lot of really great recipes in ketogenic cookbooks. These are helpful, for while I am not interested in living the keto life, I am fully committed to a lifestyle that restricts starchy, carbohydrate laden foods.
Among the keto cookbooks I most enjoyed were the wonderful Mark Sisson’s Keto Reset Diet Cookbook, as well as Dirty, Lazy, Keto. Both of these have great recipes, but most of my cooking and eating is more aligned with The Whole30 approach to nutrition than the keto approach. One thing from the ketogenic approach that I have really appreciated are the bread recipes. I have not embraced the rejection of bread the way many people seem to be able to do.
Last night’s dinner was a big salad topped with seared ahi tuna slices. Given that everyone in our house had been out for a run yesterday morning (and I’d done some weight training later in the day), I knew that the salad alone would be little light after a long, hard day. So I decided to make dinner rols to serve on the side and add a little heft.
For those who preferred the traditional bread option, there were yeast rolls:
For those of us who didn’t want the yeast rolls (I wanted them but they are antithetical to my fitness goals), there were these keto rolls from a recipe I found at Kerbie’s Cravings:
So everyone was able to enjoy a roll with their salads, and the inspiration for that came from my time perusing ketogenic cookbooks. One thing I have learned is that not all keto breads ar ecreated equal. Many taste very eggy, which I don’t like, but these rolls have a wonderful texture and mouth feel.
I don’t often review cookbooks, and I don’t often use them despite having many on our bookshelves. However, switching from the standard American diet was a revelatory transition, as I’d never really considered how nutritionally sparse our diet had been until I began to give it more scrutiny about 8 years ago. Reading cookbooks during that time helped to spark my culinary creativity.
What role do cookbooks play in your cooking and eating life? None? Some? A lot?