How we Eat & Why We Eat Like We Do

It’s been a while since I wrote about this subject, and I had a meal I wanted to share with you, so I guess it’s time…

As a reminder, or for new readers, here is how we eat: Pete is pescatarian 90% of the time. When he does eat meat (1-2x/mo.), it is organic and very lean, and never pork or poultry; the fish or seafood he eats (1-2x/wk.) is wild-caught. Most of what he eats is plant-based and organic/non-GMO. These are changes we made when he was diagnosed. His type of cancer thrives on certain foods that he doesn’t eat now. He also eats a can of organic tomato paste daily, usually within a soup or a sauce, and multiple herbs and spices that are known to be antagonistic to his type of cancer (as well as certain supplements).

I, on the other hand, ate low carb* since 2004. I lost 90# in the first 5 months, then decided I didn’t want to lose any more and tweaked my ratios to still get the health benefits but prevent further weight loss. Then about a year after Pete’s diet changed I found it easier to do IF (intermittent fasting) than to continually cook 2 different meals. Even incorporating a carbier meal a few times a week, I started losing weight again. My doctor was thrilled, and over the years my osteoarthritis had continued to worsen. So I earlier this year I started doing OMaD (one meal a day). And now, for several reasons – which would be a post in itself – I am doing a combination of IF and OMaD. I always fast 18 out of every 24 hours. Most days I keep my carbs under 25g net per meal/snack, and most days I only eat one meal. While I don’t limit my fats or my proteins these days.** On the days I go out to eat or want to eat a carbier food – usually a baked potato or fruit like squash – I do OMaD. But by allowing my body to fast every day, it can handle the occasional carbier meal without negative effects; I do still avoid most grain-based foods and sugars of course as those are my main causes of inflammation; I have enough issues with pain and mobility without adding to them!

As an example of what I eat, here is yesterday’s meal.

Low carb tortilla “sandwich” filled with cheese and baked until crisp in my convection oven. For dip I used some canned black bean dip which is a little carbier than I like so I used just 1 part dip to 2 parts each sour cream and salsa. This was really tasty, easy, and filling! I also had a few little chicken pot-sticker type things that Casey gave me that are only 2gN each.

Now that I’ve shared how we eat, and why, it will be easier for me to share some of the foods we eat without having to post explanations or “disclaimers” with each one, which I’m looking forward to!

* Back in the day “low carb” and “keto” were 2 very different things.

** When I wanted to lose a little weight quickly in the low carb days (2004-2018) I would increase my fats as high as possible – at least 80-85% of my calories – and could always lose about 5#/week that way (even though my calorie intake went up to 3500 +/- per day). I don’t do that anymore because I don’t want to lose quickly these days, just keep my doctor – and my joints – happy!

Please share - Thanks!
Please follow & share!
Follow by Email


Leave a Reply

Your email address will not be published.