You won’t stop eating these Keto vegetables
I’m here to tell you to eat your Keto vegetables. Back when I started Keto things were quite different. We mostly cooked and ate our own food. Meat, veggies and healthy fats. As Keto got more popular the number of Keto products in the market grew. This included cookies, crisps and also pre-packaged and ready meals. I guess a lot of people just stopped focusing on what was important. Real food.
I’m someone who enjoys vegetables. I hated them as a kid but love them as an adult. If you’re on the fence about them, try this recipe. It’s an absolute game changer and it’s just a couple of ingredients. The best part is you can use whatever vegetables you like. I personally love the combination of broccoli, mushroom, zucchini and babycorn so I’ve used that. And the miso butter we make is amazing on your steak or grilled fish too.
So enough jibber jabber. Give this a try!
I’m not calculating the nutritional info for this recipe because it will vary based on the vegetables you use and how much of each you use. I will however share the nutritional information for the miso butter. Now using 60g of butter and 60g of miso paste gives us 120g of miso butter. So we’ll count each serving as 30g which is about 2 tbsp.
The miso butter, per serving of 30g will be about 138 calories, 3g net carbs, 13g fat and 2g of protein.
I will also stress on not fretting about the carbs in vegetables. For starters you eat the veggies along with a protein of some sort so the impact it has on your body is different. Also as I’ve said before not all carbs are created equal. For example 10g of carbs from broccoli is different from 10g of sourdough bread. Which is different from 10g of regular bread and so on and so forth.