There is something wholesome, warm, fuzzy and comforting about cooking your own meals. It reminds me of my grandmother’s kitchen, with its constant clinking and clanking of pots and pans, sense awakening aromas, seeming chaos reigning, while daughters, cousins and daughters-in-law rushed to carry out her very precise instructions. It was a place where the women in the family bonded and carved out a niche for themselves. This was their domain. Our mothers delighted us with their culinary skills and coaxed us, almost hypnotically, into learning how to cajole flavours out of food. Mealtimes were a gastronomic joy.
I like to think of cooking as an expression of self. After all, the food you eat, becomes you. Every cell and molecular structure in your body is a direct result of the food you consume. Cooking brings me great joy and comfort. It is my safe haven and going keto, has allowed me to explore the wondrous world of real food. It has been rewarding beyond measure. It is most certainly a huge step away from what I grew up on but the preparation of it is no less fulfilling. The food on a ketogenic/LCHF diet is delicious and truly nourishes the soul.
I will be sharing some of my own recipes on this journey as well as directing you to recipes from other blogs, that I have tried and tested. I encourage you to try and experiment with them and you might be pleasantly surprised with the result. I am hoping that it will convince you to give up the processed foods that so harm your body.
This particular recipe for Eggplant Parmesan is inspired by Buddy Valastro, from the popular TV series “Kitchen Boss”. One evening, dead tired from work and seriously in need of mindless TV, I was watching Buddy Valastro share his family recipes. (I find cooking shows quite relaxing. Weird – I know but there you have it!) He was making Eggplant Parmesan with all the trimmings and it looked totally scrumptious so I decided to try a keto-friendly version. To my surprise, it turned out beautifully, better than I expected, really, and now it makes a weekly feature on my menu.
I love the versatility of this dish. Once you are done making the eggplant, you can layer it with marinara sauce, mozarella and cheddar cheese and bake it for about 15-20 minutes or you can simply enjoy it on its own with some homemade hot sauce or mayonnaise. It is sooooo finger licking good! Great way to get your kids to eat their vegetables.
I braved sending my little creation to Martina Slajerova (who is my guru, by the way). She decided to try it for herself and then posted it on her blog! Can you imagine my excitement?! Thrilled, does not even begin to describe my elation!
See here for the recipe