My Migraine History

When I began my ketogenic journey I wasn't focused on losing weight at all, but rather on improving my health.  I was plagued with a number of health issues that were beginning to snowball out of control and I felt really awful.  All of the time.  It was horrible and it was getting scary.  In my mind I was too young to be feeling this way.  

The crazy thing was, that the things I was most worried about wasn't what concerned my doctor.  He was most concerned with the fact that I was having migraine headaches every couple of weeks and they were lasting anywhere from 3 to 10 days.  Sometimes I'd just get over one and a few days later get hit again.  Something needed to change.

I was fourteen years old and sitting in English class taking an exam the first time I ever experienced a migraine headache.  I had no idea what was happening as my vision became obscured, there were zigzags in my peripheral followed by confusion, as well as numbness and tingling on one side of my body.  It scared the crap out of me.  I left class, climbed onto the school bus and went home where my mom knew what was going on.  Her mother had been a migraine sufferer and I never knew that.  She gave me some aspirin and sent me to bed in my darkened room where I stayed for three grueling days until it went away.  Worst pain ever.

And so it began.

When I was nineteen almost twenty years old I had a stroke during the night, in fact I had two of them that day.  I didn't know I had had a stroke and dismissed it as a pinched nerve or something.  But later that evening when I had the second one I knew something was wrong and went to the hospital.  Doctors looked for everything from MS to a brain tumor not even suspecting it was a stroke, simply because I was so young.  The cause was never really determined at the time, however my neurologist was certain it was likely related to my migraines.  The type I have, where they interfere with my vision, speech, cognition and cause numbness on one side is the worst type of migraine you can get.  He also diagnosed me with Inflammatory CNS Disease and sadly, there was not much they could do to treat me other than to prescribe steroids for the inflammationand pain medication for the headaches.

As time went on the migraines worsened.  Steroids didn't help and the pain medication was as debilitating as the migraines.  As a single mom I had to push through and go to work and manage it as best I could and I did.  Over the years these migraines were taking their toll.  I've had some TIA (mini strokes) activity over the years and two of them in the last year.  Something had to change.  I knew I was in trouble.

With no viable medical or pharmaceutical options available to me at this time I was open to trying anything, within reason of course.  When my doctor suggested giving the ketogenic diet a try I didn't even really know what it was.  But, I figured why not?  What did I have to lose?

Now I know a lot more about health and nutrition than I ever thought possible.  And I am so very happy that I am doing this.  For me it has been an incredible transformation and I feel like I have my life back.  I have only had one migraine since I began my journey.  That is a HUGE improvement in and of itself.  But, in addition, I am seeing some dramatic improvements with my other health issues as well.  I'm getting better!  Every day!

Now instead of just hoping, I feel much more confident that I have a good solid future ahead of me.  It's going to be a great life.  And I'm really looking forward to it.

Health Benefits Of A Ketogenic Diet

Ever wonder about all of the health benefits of a ketogenic diet?  Well, I comprised a list so you can see all the ways this lifestyle can help you achieve your optimum health.  I find it truly amazing that something as simple as changing the foods we eat can have such a significant impact on our overall wellbeing.  Pretty phenomenal.

Reduces Risk Of Cardiovascular Disease

Lowers LDL (bad cholesterol)

Raises HDL (good cholesterol)

Lowers Blood Pressure

Treats Type II Diabetes

Lowers Glucose Levels (blood sugar)

Reduces Insulin Production

Improves Pancreatic Function

Decreases Inflammation

Treats & Prevents Symptoms of Autoimmune Disorders

Reduces Migraines

Promotes Proper Organ Function

Clears Up Skin Issues (acne, psoriasis, eczema)

Reduces Asthma & Improves Breathing

Improves Brain Function

Enhances Mental Clarity & Cognition

Reduces Anxiety & Stress, Stabilizes Mood

Relieves Insomnia, Promotes Better Sleep

Helps Prevent Alzheimer's, Parkinson's, Seizure Disorders, Etc.

Treats Metabolic & Neurological Disorders

Fights Cancer

Stabilizes Hormone Levels

Treats Polycystic Ovarian Syndrome (PCOS)

Improves Fertility

Promotes A Healthy Gut & Digestive System

Reduces Heartburn, Acid Reflux & Gas

Treats IBS, Celiac Disease, Etc.

Promotes Healthy Weight Loss, Eliminates Obesity

Curbs Sugar Cravings

Improves Muscles & Flexibility

Raises Energy & Endurance Levels

The great thing about the ketogenic diet is that if you just do it then everything will take care of itself.  Things will improve.  Life will get better and so will your health.  It really is that simple.

Low Carb Keto Cheesecake Dessert

This is one of my favorite desserts.  I made it a lot before I started keto and I am so happy I can still have it, even now.  While I used to make it with light cream cheese, sugar and a graham cracker crust I find I don't miss the crust and the sweetener works just fine.  And I'm sure not complaining about full fat cream cheese.

Low Carb Keto Cheesecake Dessert

8 oz. cream cheese

1 envelope unflavored gelatin

1/2 cup boiling water

1/3 cup sweetener

1 tsp. vanilla

1 cup whipping cream

Set cream cheese out until it is room temperature.  In a medium bowl beat whipping cream with a mixer until stiff peaks form.  Set aside.  In a small bowl dissolve gelatin in boiling water.  In a large bowl beat the cream cheese until it is smooth.  Continue beating and drizzle in the gelatin mixture.  Add sweetener and vanilla.  Beat until smooth and well combined.  Fold in whipped cream.  Pour into pie plate.  Chill in the refrigerator four hours.  Serves 8.

Approximately = 2g carbs, 21g fat, 3g protein per slice (plain).

I use as Stevia and erythritol blend sweetener, but you can use any kind you prefer.  The cheesecake slices and serves just as nice without a crust.  Top it with some fresh berries or a drizzle of sugar free chocolate syrup and a dollop of whipped topping if you like.  Yum!

Sugar

The average American consumes more sugar in their daily diet than ever before in the history of human kind.  Sugar in our diet is becoming a serious problem, but not the only problem.  Corn syrup and sweeteners are added to foods you wouldn't expect and as a result we are consuming more of that sweet stuff than we even realize.

Sugars affect our bodies in ways most people don't even know about.  Most of us know that diabetes is linked to the overconsumption of sugar, but did you know it is also linked to heart disease and cancer?  Did you know that sugar actually feeds cancer cells?  It also causes inflammation, triggering migraines and auto immune issues.  There are so many things that consuming sugars does to the body, it is mind boggling.  And don't think that by consuming sugar substitutes that you are out of the woods, because you're not.  Our bodies can't always tell the difference.

As a nation we are the fattest and unhealthiest we have ever been and it is getting worse.  80% of the population is overweight.  Don't believe me?  Just look around.  And despite all that we know and all that we can do for healthcare we continue to get fatter and unhealthier.  Why is that?  Why aren't we healthier?  Why are so many health issues and diseases running rampant!

Simply because we don't eat right and we don't take care of ourselves.  And until we do it won't matter how many doctors, clinics or hospitals we have.  It won't matter what kind of medications we come up with.  We, as a nation, need to become responsible and stop eating all of the garbage, get off of our butts and start doing the right thing.

Want to know more about how sugar affects your body?  Research it!  You can start right here.  And in the meantime pledge to stop eating the stuff.  Read those food labels.  Quit going after the sweet stuff.  Really pay attention to what you put in your mouth.  And start getting healthier.

Being sick and unhealthy really sucks.  And it doesn't get any easier as we get older.  But fortunately it isn't too late to change and start doing better.  You can turn things around.  You just have to do it.

Meal Prep #2

Hey everyone!  It's time for another meal prep post!!  I did this meal prep for a full week of eating and created four entrees with three servings each for a total of twelve meals.  It took me two hours to complete, including clean up, and made for a very easy week of eating, especially as my schedule was very full and time for cooking that week was at a premium.

Thick cut pork loin chops

I began the evening before by pulling the meats I planned to use out of the freezer to defrost overnight in the refrigerator.  A pound of pork sausage, a package of three large thick cut pork chops and two boneless skinless chicken breast halves.  Then I started cooking by placing bacon fat in my cast iron skillet to cook the three thick cut pork chops seasoned simply with salt and pepper.  While those cooked I cut up the two chicken breasts into bite sized pieces and diced up half of a small onion.  

Chicken curry with onion, asparagus & cream

I got that cooking in another pan with some olive oil.  Once the chicken started to cook I added in two tablespoons of yellow curry powder and a heaping teaspoon of onion powder, some salt and pepper.  I finished cooking the chops removing them to three 2 cup rectangular Pyrex containers to cool.  I deglazed the pan with a half cup of water and scraped up all the yummy bits and let it reduce a bit before pouring it over each of the chops.

Pork chops with zucchini & yellow squash

Then I returned to my Chicken Curry and added in a cup of chicken broth to the pan and allowed it to come up to a simmer.  Meanwhile I sliced up a zucchini and a yellow squash, added some bacon fat and olive oil back to the cast iron pan and sautéed the squash.  I seasoned it with a heaping teaspoon of minced garlic and a teaspoon of dried basil, salt and pepper.  The squash was added to the dish with the pork chops as a side.

The finished chicken curry

I turned off the heat under the chicken and added a cup of heavy whipping cream to the pan along with some asparagus I'd cut into bite sized pieces allowing it to finish on the hot burner.  Once the asparagus was crisp tender I divided the chicken curry among three 2 cup Pyrex containers.

  

Country breakfast sausage, sliced mushroom, snow peas

A quick scrub of the pan and I was back in business browning up a pound of country breakfast sausage.  Once that was cooked through I removed about a half cup of the meat and set it aside.  

I love this dish so much!

Then I added a bag of coleslaw mix, a heaping teaspoon of chopped garlic and some wheat free soy sauce to make some Egg Roll In A Bowl.  I divided it among three of my 2 cup rectangular Pyrex containers, drizzled each one with a little bit of toasted sesame oil and allowed them to cool.

Lastly I put the half cup of sausage back into the pan, added about a dozen pepperoni slices, two strips of leftover bacon I chopped, some sliced mushroom, sliced olives, some chopped onion and half of a chopped bell pepper and sautéed that all together in a tablespoon of olive oil.  

I added an 8 oz. can of tomato sauce, a heaping tablespoon of chopped garlic and a heaping teaspoon of dried basil and let it simmer.  

Two tablespoons of ricotta cheese in each of my individual baking dishes

Into three Corning Ware baking dishes I have I placed two tablespoons of ricotta cheese into each one, then divided the meat mixture among the three dishes on top of the ricotta.  

The finished pizza bakes

I allowed these to cool, then sprinkled each one with two tablespoons of grated mozzarella cheese to finish off my individual Pizza Bakes.

This was more than enough food to feed me for 7 days and I ended up putting a couple of these dishes into the freezer to enjoy later.  I often find I make a bit more than I actually end up needing but most of these meals freeze well so after a while I end up with enough in the freezer that eventually I don't need to meal prep and can take a week off.  Pretty handy.

Do I Track My Macros?

Nope!

I find I do not need to.  As long as I follow the rules I'm good and the macros just take care of themselves.  Instead I focus on the food itself and how I can make it tasty, nutritious and enjoyable.  I love to cook and bake and I love desserts.  For me the challenge is to make the things I like healthy and keto friendly.  That is a challenge I thoroughly enjoy.

For me it is a lot of fun to take and old recipe and reinvent it.  I've learned to make meatloaf and meatballs by substituting grated zucchini or finely chopped mushrooms for bread crumbs and omitting the ketchup.  They taste great and I don't miss the bread crumbs and ketchup at all.

I do have to make a concentrated effort to get my fats in each day and I admit I'm really not that good at it, still a work in progress.  I struggle with the knowledge that it is okay to eat it in the first place, but I'm working on it because I know it is important and my brain needs this.

But as far as tracking the carbs, calories, proteins, fats and ratios.  I do not do that.  I focus on the food.  The healthy vegetables, the good proteins and the better fats.  I stay away from sugar, grains, starches and any ingredient I don't recognize and can't pronounce.  Fresh or frozen, some canned items and nothing pre-prepared like frozen dinners or packaged snack foods.

It works just fine for me.