I’ve mentioned before that I’m on a ketogenic diet to help control my seizures. It’s been almost 2 weeks now and it’s going pretty well. I dropped about 12 pounds already (most of which was probably water weight, but hey, I’ll take it!) and some inches as well, and most importantly? No seizures! There was one day where I had an aura, but my rescue meds worked.
It’s funny, because I don’t miss bread or pasta at all. What I do miss are the sweets– candy, pastries, cake, ice cream (there are some keto subs for this). I’ll have to do some experimenting. I had a bad experience with sugar-free candy in the past.
Anyway… I wanted to share some recipes and how I adapt them so they’re keto for me and tolerable for the children. This leads me to what my kids have dubbed “Totally Dope Ramen.”
I took a couple of recipes and cobbled them together. After heating up some sesame oil, I fried up some pancetta so it was nice and crispy. If I did it over again, I would use bacon or diced pork belly. I removed it from the oil and then sauteed some onions, garlic, and red pepper flakes. I tempered the spice level because my kids are light weights.
Meanwhile, in the soup pot, I heated up chicken broth— I’m really bad at measuring; for my family of six it was probably about 12 cups– along with a couple of teaspoons of coconut aminos, a splash of vinegar, a little bit of fresh ginger, and a couple of teaspoons of tomato paste. I added some salt and pepper as well. I added the zucchini noodles I made to the broth as well. If I did it over, I would have not added them so quickly because they kind of disintegrated into the broth. Which was fine, because then my kids couldn’t complain about it. Meanwhile, Katie soft-boiled and then peeled some eggs and cut them in half.
For the kids, I just got some packs of instant ramen and broke the little ramen “bricks” in half and placed them in the bowl. I poured the broth over top the noodles and added a couple of sheets of seaweed. For me, I just didn’t have the noodles. Then I put the halved soft-boiled eggs on top. I was very on-the-fence about the soft-boiled eggs. The idea seemed gross to me, like they were pretending to be hard-boiled eggs and then at the last minute had a dippy yolk. But oh my goodness, it was delicious.
It was a really filling meal, although light on the veggies. I had extra seaweed on the table that the kids kept eating. Seaweed is green, so it counts, right? The children declared it “totally dope ramen” and made me promise to make it again. It was definitely a step up from regular old cheap instant ramen!