Proteins, Fats Give Energy Too
These days it seems that every other news story is talking about the merits (or pitfalls) of the low-carb, high-fat (LCHF) diet, also commonly referred to as the Keto Diet.
So what is it and should you follow it? In a nutshell, the majority of the calories you consume in a day are primarily from foods that are low in carbohydrates, historically thought to be the main fuel (energy) source required by humans to keep our motors running throughout the day. Research is now showing that we are able to derive more than enough energy from protein, fat and other low-carb food sources like fruits and vegetables, nuts and seeds.
The benefits of eating a low-carbohydrate diet are many, including weight loss thanks to burning stored body fat, stabilizing blood sugar (no more getting “hangry”), decreased in inflammation (arthritis), improved sleep, decreased hunger (it’s remarkable how little food I actually eat any more), and consistent energy all day long.
Sounds fantastic, but it is important to keep in mind that, like anything health-related, this is not a one-size- fits-all solution. Personally, I need to make sure that I am deriving a certain amount of my calories from foods that have a good amount of brief and resistant starch, which I do strictly from vegetables. That’s why it’s important to do your research or consult with someone who has.
So, is a low-carb, high-fat or Keto diet for you? Probably. Unless you are pregnant, breastfeeding or have been diagnosed with a HPTA axis dysregulation (Hypothalamus, Pituitary, Thyroid, Adrenal) condition it might not be. I recommend that you consult with a functional medicine practitioner to figure out how to make it work for you or to find another solution.
The most important thing to remember when it comes to deciding which “diet” you should follow is this: it should be made up of whole foods including vegetables, meat and seafood, healthy fats and oils, nuts and seeds, fruits and full-fat dairy if you can tolerate it.
I like to make this when I have leftover tri-tip or roast beef in the refrigerator. If you don’t have leftovers, buy a thinner cut of sirloin steak to reduce the cooking time. If you don’t have avocado oil on hand, use coconut oil, which will work well with the flavors in this dish. A food processor also helps to speed the preparation along. If you don’t have one, you should.
2 T. Gluten-free soy sauce or coconut aminos
1 T. Almond butter
1 T. Sambal olek
- Combine the above ingredients in a small bowl and mix until smooth. Set aside.
½ bunch cilantro
2 stalks green onion
1 Thai pepper with seeds*
1 thumb-sized piece of ginger
4 oz. thinly sliced cooked beef
½ each red and orange bell peppers
1 stalk of green onion
12 oz. bag of bean sprouts
3 oz. bag of Snow Peas
8 oz. oyster mushrooms
2 cloves crushed garlic
½ cup chopped cashews
Juice of ½ a lime
*This is spicy so if you prefer a little less heat use half a Thai pepper.
• Add the first four ingredients to a food processor and chop until fine. Set aside.
• Thinly slice the bell peppers. • In a wok, heat 1 tablespoon avocado oil over high temperature.
• Add mushrooms and cook for 2–3 minutes. Remove from wok and set aside.
• Add 2 tablespoons avocado oil to wok and heat until smoking. Throw in the vegetables from food processor and stir to cook.
• Add 2 cloves of fresh minced garlic and continue to stir until fragrant.
• Add peppers, snow peas, half the bean sprouts to pan and cook for another 2–3 minutes.
• Add beef and 2/3 of cashews. Reserve remainder of nuts for garnish.
• Add the Thai sauce and cook until heated through.
• Squeeze the juice of half a lime over all.
• Remove from heat. Put remaining bean sprouts in bowls and top with stirfry. Garnish with sliced green onions and remaining cashews.
For more nutrition tips and recipes check out our Nutrition section here.