What Keto Looks Like

Happy National Keto Day!

My husband and I have been on Keto for eight years. I need to be on Keto for life for health reasons because I have several underlying conditions that are treated by the Ketogenic Diet.

When my former Nurse Practitioner first put me on Keto, I protested, “I can’t go Keto because I own an Italian restaurant.”

He said, “I suggest you find a way, because Keto is a lot better than meds.”

So I found a way. I talked with our talented culinary team, and they said they could accommodate the Keto diet. Our food was fine-dining Italian, so our sauces weren’t thickened with flour, and pasta could be substituted for vegetables.

At home, I learned how to bake Keto, which is very different from conventional baking.

One thing I want to point out is that on the Keto Diet we eat far more vegetables than you might think.

There’s a misconception that Keto is all fat and meat, but that’s not true, especially long-term Keto. We eat a lot of dark green and leafy vegetables, but because they aren’t counted in our macros, they don’t get talked about much.

In fact, I eat more vegetables now than I did when I was a vegetarian. Back then, my diet was mostly carbs.

We can also eat a moderate amount of berries, as you can see in my Kentucky Butter Cake photos.

All of the photos here are of food we made at home, and I took the photos myself.

A friend once told me he stopped doing Keto because he got bored with it.

“What?!” I said. “Let me show you my Keto food photos.”

I pulled out my phone and started scrolling.

He laughed and said, “Your Keto Diet is better than mine.”

Well, keep in mind that my husband and I used to own a fine-dining Italian restaurant.

The Ketogenic Diet is a medical diet, so I don’t push it or encourage my clients to go Keto. But I will share my recipes when asked.

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This is the Somatic Layer of my coaching—how your body, nervous system, and resilience shape leadership.

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