Why a Low Carb Diet is Working For Me and my Sulfite Sensitivity

Happy Monday! I hope you enjoyed a much warmer weekend than we did here in DC.

This weekend was more low key since we had been traveling overseas the last two weekends before.  It's always nice to have a weekend where there aren't many plans set and we can do what we feel like (or not feel like).

As I had mentioned in my post on Friday, I started a low carb (or as some like to call it, keto) diet last week to try to get my metabolism working and start to get some of this weight moving in the right direction (as in, get out of here!).  Things have actually gone really well so far - the weekends I usually struggle but since I am eating a higher fat diet and limiting the number of carbs/sugar I consume, it doesn't give me the option to have one thing which spirals into two things which spirals into three things....I think you get what I'm saying.

I had my cheat meal Saturday night and in keeping up with the spirit of keeping things higher fat, I did a chocolate avocado mousse with chocolate chips.  It was really great and satisfied my craving for sweets.  I was so full when I was done that I didn't feel the need to continue counter surfing for more goodies.

Chocolate Avocado Mousse (Sulfite-Free)
Ingredients:
1/2 Ripe avocado
1/2 cup unsweetened cocoa powder (I used the Hershey's brand as it was just cocoa)
3 tablespoons organic coconut milk (I used low fat as I had an open can of this already)
2 tablespoons pure honey
1/4 cup of Enjoy Life mini chocolate chips

Mash avocado until smooth.  Add in unsweetened cocoa powder and mix until all of the cocoa powder is incorporated.  The color of the mousse should be a dark chocolate color.  Add the coconut milk one tablespoon at a time and mix well until incorporated.  Add the honey and continue mixing until smooth.  Feel free to taste and add in 1 additional tablespoon of honey if needed.  Add in chocolate chips.  Place in freezer for 30-60 minutes and enjoy!

Sunday, I was right back into the swing of things again.  I find that going higher fat means I am far less hungry given it's a weird feeling that I have noticed.  I am not hungry but I am also not "stuffed" like I am when I eat a higher carb meal.  I have been eating most of my carbs in the evening with dinner and then doing a 12-13 hour fast through the night into the next morning.

My current macros - the goal is to hit them every day and stay in my caloric range

Doing this sulfite-free has been easy so far - I have been avoiding whole eggs (I seem to be okay with egg whites), broccoli and anything pork.  Instead I have been having spinach/mixed greens, sweet potatoes, avocados, Rao's Homemade sensitive formula tomato sauce (no garlic and onions!), and zucchini.  I have found a smoked salmon that I can tolerate and have been eating 85/15 ground beef, top sirloin steaks, lots of coconut oil, egg whites, baked chicken, and lamb.  I'm interested to see how my body adapts to this through the month and what the final result would be.  Usually by day 3 or 4, I get tired of the restriction and binge but so far I haven't had any desires to eat carbs.  I have also been pinning recipes for things I would like to try - low carb pizza crusts, almond flour pancakes, truffles, etc.

Have you tried low carb and/or keto before?  Were you successful?