Eating a keto-vegan diet takes some planning, but there is quite a bit of versatility. For vegetarian keto recipes, follow the guide below to substitute vegan options for vegetarian ones.
I recommend doing the keto-vegan diet for 1 week each month.
Those who follow a keto diet, may strive for a 75/20/5 (fat/protein/carb) ratio, but will soon find a ratio that best suits their needs. Purchasing keto salts may aid in subsiding the “keto-flu”.
Below are some links with recipes that you may find appealing. In the beginning, calorie counts are less of consideration and more focus is placed on getting macronutrients (fat/protein/carbs) in the right percentage.
Mobile apps such as Keto Diet, My Fitness Pal, or Fooducate help immensely in tracking your nutrients. (Keto Diet being my favorite for keto meal planners).
Day 1 on the Keto-Vegan Diet
A sample day may include:
- a tofu scramble (made with olive oil, cilantro, onion, and yellow tomatoes) for breakfast
- A quarter cup of walnuts for snack
- Spaghetti Squash & Pesto for lunch
- Quinoa, avocado, olive, parsley, seasoned olive oil salad for afternoon snack
- Creamy Roasted Red Pepper Soup for dinner
- Breakfast: Keto Grain-Free Hemp Heart Porridge
- Snack Strawberry Matcha Chia Pudding
- Lunch: Harissa Portobello Mushroom Tacos
- Snack Keto Curry Noodle Bowl
- Dinner: Cream of Mushroom Soup
(All retrieved from: https://www.healthfulpursuit.com/roundup/keto-vegan-vegetarian-recipes/)
Keto-Vegan Recipe Websites:
As we have said many times before on this website…
Each Body is Different!
Before you start on this or any other strict weight-loss diet, it’s best to have a Healthy Aging Screening.