Following the Ketogenic Diet with a Hawaiian Palate

Aloha from Keto Kine Grinds

As my friends and family know by now, last month I started ketogenic eating. My husband did it last year and lost thirty pounds, and it was pretty shocking how fast he lost weight just by not eating carbs. At the time, I was still very much in a hell-no-I-ain’t-giving-up-rice frame of mind, so I cooked as normal and he just ate whatever he could from what I cooked or made his own meals.

Now that I’m doing it myself, of course, I realize what a challenge it is when you’re the only one doing it. He’s back to high-carb eating, I’m keto, and our three kids are just eating like kids, and so I have to try to keep things as close to what they used to be so that they don’t start stealing money from my wallet to go buy something that isn’t low carb and “weird.” That said, it’s possible, but I’m certainly no stranger to cooking all the time, so when you try to figure out how I’m doing it without pulling out all my hair, keep that in mind. I’ve found that with keto in Hawaii, you either have to stick to a limited menu of whole foods or start dusting off your apron.

Last night, I made low-carb tonkatsu (above), and someone asked me for the recipe. It’s been a frequent question ever since I started posting images to Instagram, so this most recent asking inspired me to get into food blogging again. In less than an hour, I had the name, the domain, and the site set up. I guess some things never change for a site addict.

It’s been a while, and so I’m undoubtedly rusty, but I’m also pretty motivated, and if there’s anything that helps me actually maintain a blog, it’s motivation.

I know there are tons of keto food blogs out there—I’ve been reading them nonstop for the last month, after all—but living in Hawaii presents a unique challenge with food, and it’s part of the reason I took so long to give this a try. How was I supposed to eat low carb when I’m surrounded by things like sushi, malasadas, cake noodles, manapua, shave ice, mac salad, and plate lunches?

I’m still trying to figure that out myself, and this will be where I tell you when I do.

Crystal is a 38-year-old wife and mom to three. She is a freelance editor for independent fiction authors and the co-author of the Yum-Yum Bento Box cookbooks. She lives in Honolulu, Hawaii.

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Heath

I can’t wait to hear about that tonkatsu, Crystal!

Michele
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Michele

Do you have this recipe posted somewhere? I havent been able to find it on your site but it looks so good! 🙂

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