Here are 7 recipes that will help you kick-start your ketogenic diet protocol
If you have been diagnosed with any type of cancer and are thinking about changing your dietary habits, you might want to try adhering to the ketogenic diet. This dietary protocol has been proven to be effective in ameliorating the quality of life in cancer patients, and also inhibit the growth and spread of tumors. Here are 7 recipes that will help you kick -start your ketogenic diet protocol.
The ketogenic diet consists of a high-fat, adequate-protein and low-carbohydrate diet, and has been reported to be a very beneficial dietary protocol, in the road of recovery for cancer patients. The mechanisms through which, the ketogenic diet helps cancer patients, is via cellular detoxification, which occurs because of adequate nutrient intake. The boost of nutrient intake causes cancer cells to suffer oxidative stress or in simpler terms: cancer cells die!
These 7 recipes bellow will help you kick -start your ketogenic diet protocol, and give you ideas of what to eat from Monday to Sunday. The recipes are based on the weekly ketogenic diet protocol requirements proposed by The Diet Doctor.
1) scrambled eggs
2 oz. butter
salt and pepper
Whisk the eggs together with some salt and pepper using a fork.
Melt the butter in a non-stick skillet over medium heat. Watch carefully — the butter shouldn’t turn brown!
Pour the eggs into the skillet and stir for 1–2 minutes, until they are creamy and cooked just shy of how you like them.
Remember that the eggs will still be cooking even after you’ve put them on your plate.
2)Pesto Chicken Casserole with Feta Cheese and Olives ( serves 2)
¾ lb chicken thighs or chicken breasts
1¾ oz. red pesto or green pesto
¾ cup heavy whipping cream
4 tablespoons pitted olives
4 oz. feta cheese, diced
½ garlic clove, finely chopped
salt and pepper
butter, for frying
22⁄3 oz. leafy greens
Preheat the oven to 400°F (200°C).
Cut the chicken thighs or filets into pieces. Season with salt and pepper and fry in butter until golden brown.
Mix pesto and heavy cream in a bowl.
Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto.
Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown around the edges.
3) Low-Carb Frittata with Fresh Spinach
1 cup heavy whipping cream
½ lb fresh spinach
1⁄3 lb diced bacon or chorizo
1⁄3 lb shredded cheese
2 tablespoons butter, for frying
salt and pepper
Preheat the oven to 350°F (175°C).
Fry the bacon in butter until crispy. Add the spinach.
Whisk the eggs and cream together and pour into a greased baking dish.
Add the bacon, spinach and cheese on top and place in the middle of the oven. Bake for 25–30 minutes.
4) salad in a jar ( serves 1)
4 oz. rotisserie chickens or other protein of your choice
1 oz. leafy greens
1 oz. cherry tomatoes
1 oz. red bell peppers
1 oz. cucumber
4 tablespoons mayonnaise or olive oil
Shred or chop vegetables of your choice. First, put dark leafy greens such as spinach or arugula at the bottom of the jar. Iceberg lettuce or romaine works too. Green and red cabbage gives a fresh crunch. Chopped broccoli or cauliflower also works great.
Add sliced onion rings, shredded carrot, avocado, different bell peppers and tomato in layers.
We have chosen to top our salad with grilled chicken, but you can of course use your own favorite protein, boiled eggs, mackerel or canned tuna fish or any kind of cold cuts you want. Olives, nuts, seeds and cheese cubes are great flavorful additions.
To feel satisfied, you may want to add a generous amount of dressing or mayonnaise that you store in a separate little jar or bottle and add right before serving.
2/3 lb bacon or panchetta, diced
1 tablespoon butter
1¼ cups heavy whipping cream
31⁄3 tablespoons mayonnaise
salt and pepper
fresh parsley, chopped
2 lbs zucchinis
4 egg yolks
3½ oz. grated parmesan cheese
Pour the heavy cream into a sauce pan and bring it to a boil. Lower the heat and let boil for a few minutes until reduced by a fourth.
Fry panchetta/bacon in butter until crispy. Reserve the fat.
Mix in the mayonnaise into the heavy cream. Salt and pepper to taste, and cook until mayonnaise is warmed through.
Make spirals of the zucchini with a spiralizer. If you don’t have a spiralizer you can make thin zucchini strips with a potato peeler.
Add zoodles to the warm cream sauce. Divide between four plates and top with bacon, egg yolks, parsley, and a generous amount of freshly grated parmesan.
Drizzle bacon grease on top and serve immediately.
6) Chicken Breast with Herb Butter ( serves 4)