After a metabolically destructive foray into bread baking, I have basically been eating a low-carb diet for the last six years or so. I do eat on the higher end of low-carb, which I seem to be able to tolerate well at my current level of muscularity. At times, when trying to accomplish something specific, I have gone keto for a limited period of time. Usually it's to restore metabolic flexibility when I've accidentally (but not usually surprisingly) tripped myself into the carb-craving gluttony.
Anyway, because I don't have problems digesting vegetables, I can eat any of 'em that grow above the ground. I don't eat a whole of sweet corn (it helps that I don't like it unless it is, specifically, Silver Queen). The key for me is to always force-finish a measured and large quantity of full protein, and eat whatever else of the other food that I feel like.
And my basic go-to meal when I can't think about anything, is a nice piece of meat and a sauteed green vegetable. Or -- a salad! Otherwise known as raw green vegetables . . . .
I like rich sauces, and think it's an awesome age-old way to trick-out some basic meat, simply cooked; but unfortunately I seem to have become a person that is too tired to make them all that often.
The simplicity of my home cooking these days is kind of strange given how interesting my food was fifteen years ago. I admit it makes me nervous sometimes, that i've gotten downright boring where I used to be, quite frankly, pretty flippin' exciting.
But. It is an easy enough diet for me, since I love all the meats and, at the moment, can afford it in good quantities. And once you become accustomed to what it feels like to have an even blood sugar almost all the time -- the insulin excursions become unbearable. My cousin was trying to get me to have rum cake for breakfast over Thanksgiving, and I had to explain to him just how homicidal I would become for the morning monopoly tournament if I even thought about such a thing . . . . .
It's amazing how very very sweet everything becomes due to the natural sweetness in many foods, when you only eat a very tiny amount of refined carbohydrates.
For example, soda now tastes like the stuff you drink for the glucose tolerance test: diabolical.
And I further confess: so does balsamic vinegar. It tastes like candy.
