Veggies...WITH fat?

(Mike W.) #1

Can someone point me to the science behind having to slather my delicious roasted broccoli in butter or mayonnaise? I thought I would look at this at a great excuse to slap butter on everything, or munch it down by the stick but sometimes I just miss the “crunch”. Everything just seems to end up mushy. Can’t I just have a big salad with a nice vinaigrette and maybe a steak on top?

#2

Absolutely. Olive oil and apple cider vinegar is a great dressing for salad and steak. You get a nice amount of fat from the oil and acv has all kinds of benefits for IR.

(I like to post memes!) #3

@MiKetoAF No requirement to do so!! You only need fat for satiety. Let your body use your onboard pantry for fat!

(Mike W.) #4

I’ve got plenty! Haha. I’m probably going to struggle to eat enough calories, or no?

(Larry Lustig) #5

Yes.

Since, on keto, we generally don’t count calories, you’ll never know (or, don’t need to know) how many calories you’re eating or what’s “enough”. But, if you find the salad and steak doesn’t satiate your hunger then you’ll want to “fill in” with fat rather than more protein or carbs.

(I like to post memes!) #6

@MiKetoAF just add a handful of fatty nuts or a spoonful of coconut oil!

(Guardian of the bacon) #7

Don’t cook it so much!!! Never ever boil or steam veggies. Roast them in the oven til browned and crunchy or fry them in a pan in butter just til hot through. No reason to eat mushy veggies, but you can still enjoy them slathered in butter.

(Mike W.) #8

Sorry, I just mean cream cheese, and butter, and pork fat. It’s all mushy. I’m just being a bit dramatic but I definitely roast all my veggies. So good.

(Brian Miller) #9

Blasted broccoli is very delicious and no mush. Take some melted butter and some olive oil along with minced garlic and red pepper flakes and toss a pile of florets in. place the mixture on an baking pan and into the oven at 400 for about 15 minutes or until the the tops of the florets begin to blacken and crisp. Can also finish the last minute or so under the broiler to really crisp them up too.

(jketoscribe) #10

How about some science? https://chriskresser.com/have-some-butter-with-your-veggies/

All those fat fearing vegans think they are eating so healthfully but they are missing important nutrients along the way.

(Mike W.) #11

Thank you, thank you!

(Mark) #12

Avocado oil is good also and has a high smoke point for cooking I use that much more than olive oil ,I like olives just never really enjoyed olive oil,go figure

#13

Make a gratine by creating faux breadcrumbs with crushed pork rinds, melted butter and grated Swiss cheese. Add these as a topping on your oven roasted veggies about 5 minutes near the end of roasting, just to form the gratine crust.

(Mike W.) #14

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Roasted broccoli with EVOO, salt, pepper, garlic powder, and some fresh grated parm. Yum!