Keto and intermittent fasting―a supercharged one-two punch for your health
Keto and intermittent fasting are two of the most popular nutritional programs around, and together, they form a powerful high-fat, low-carb, pound-shedding team. Both get you running on fat. Both get you making ketones. And when combined, they propel you into fat-burning mode faster than either alone.
Filled with 100 keto recipes like Chicken Avocado Omelet and Portobello Mushroom Margherita Pizza, Keto Intermittent Fasting includes delicious recipes tailored to a fasting lifestyle. You’ll see numerous health benefits including weight loss, stable energy, and improved gut health. Prepare your body and mind for the journey with tips for success and navigating the most common side effects, as you unleash your inner fat combustion engine.
Inside Keto Intermittent Fasting, you’ll find:
- Start strong―Get a 7-day meal plan for each Keto intermittent fasting regimen, whether you are starting with a daily fast or weekly fast strategy.
- Prepare your pantry―Discover a list of foods to love, to eat in moderation, and to eliminate.
- Powerful knowledge―Dive into the science behind how keto and intermittent fasting work together.
If you have struggled with results in the past or are looking for a diet that works, consider Keto Intermittent Fasting. Calorie counting alone isn’t the key to weight loss―keeping blood sugar and insulin low is.
From the Publisher
SAMPLE RECIPE: Portobello Mushroom Margherita Pizza
PER SERVING: Calories: 325; Total Fat: 25g; Total Carbohydrates: 9g; Net Carbs: 6g; Fiber: 3g; Protein: 16g // MACROS: Fat: 70% / Carbs: 10% / Protein: 20%
Preheat the oven to broil. Line a baking sheet with aluminum foil and set aside.
In a medium bowl, stir together the olive oil and garlic; then add the mushrooms to the bowl. Rub the oil all over the mushrooms and place them gill-side down on the baking sheet.
Broil the mushrooms until they are tender, turning once, about 4 minutes.
Remove the baking sheet from the oven and divide the tomato sauce among the mushroom caps, spreading it on the gill side. Top with the mozzarella cheese.
Broil the mushrooms until the cheese is melted and bubbly, 1 to 2 minutes.
Serve topped with the basil.
If you’re not vegetarian, pepperoni, Italian sausage, and prosciutto are delectable additions to these hearty pizzas. Meat will add protein and a few grams of fat to the dish.
½ Cup Extra Virgin Olive Oil
1 Teaspoon Minced Garlic
6 Large Portobello Mushrooms, Stems Removed
1 Cup Low-Carb Tomato Sauce
2 Cups Shredded Mozzarella Cheese
2 Tablespoons Chopped Fresh Basil, For Garnish