Have you ever heard of the ketogenic diet? Me neither, but I came across it by accident and it sounded interesting. I’m trying to lose weight, which means I’m also trying to get my husband to lose weight. I’ve come with so many different eating plans in the last couple of months that I can’t tell him I’m doing something new, I have to just do it and hope he starts losing weight before I tell him it’s working.
The idea behind the ketogenic diet is a low carb high fat way of eating that forces your body to use (burn) fat for energy instead of glucose (the sugar in carbs). Sounds crazy right? Well, I don’t care about crazy so long as it works and so far I’ve found some decent recipes to tweak, one of which is my new favorite: beef and cabbage skillet. Because I don’t stick to recipes that I find and sometimes I just like the name and make whatever comes to mind, this was a fly by the seat of my pants venture that wound up being delicious!… and we had leftovers for tacos! WINNING!
…kinda. I usually love my husband’s bright ideas, but white corn tortillas are nowhere on the approved foods list and when you’re trying to eat low carb this really ain’t the way to go, but I did it anyway. A little sour cream and chopped cherry tomatoes, and man, oh man… I’m pretty sure I bit my finger at least once. This was one of those meals that I was so glad I had already done my workout for the day and that I had my It Works! Fat Fighters on hand!
For tacos: heat one tablespoon oil over medium high heat. When hot, fry one tortilla at a time, turning once when crisp. Drain on paper towel lined plate. Fill with cabbage and beef mixture, top with your favorite taco toppings, and enjoy (try not to bite your fingers)!