CONTENT PROVIDED BY CURICH WEISS

Simply put, the “Keto” diet reduces your intake of carbohydrates which encourages the body to burn more fat. However, just cutting carbs won’t bring you lasting success. You must, in every meal, strike the right balance of macro-nutrients: fat, protein and carbohydrates.

Eating keto breaks down like this:

  • 60-75 percent of calories from fat
  • 15-30 percent of calories from protein
  • 5-10 percent of calories from carbs

Home cook and author of “The Keto Instant Pot Cookbook,” Urvashi Pitre lost 80 pounds after gastric sleeve surgery and a strong commitment to keto. She knew that even with a smaller stomach, if she kept her old eating habits, the weight would come right back. Urvashi continues to use several techniques to maintain her success: food journaling, a keto calculator and a lot of recipe experimenting with her Instant Pot.

Urvashi’s Keto “Do” Foods:

  • Dark leafy greens (like spinach, chard and bok choy)
  • Cruciferous vegetables (like cabbage, kale, radishes and cauliflower)
  • Other above ground veggies (like celery, zucchini and summer squash)
  • High fat dairy (like heavy cream, half and half and plain Greek yogurt)
  • Leeks, onions, garlic and ginger
  • Coconut milk
  • Avocado (as a topping)
  • Nuts
  • Berries

Getting started on a keto diet is simple: just dive in! Begin by cleaning out the kitchen pantry of white sugar and wheat flour. Add in new exciting staples like:

  • Stevia Sweetener
  • Nut or Coconut Flour
  • Assortment of pre-packaged nuts
  • Chia seeds
  • Coconut oil

Want to learn more about how to use these great new ingredients? Get cooking keto, with help from Urvashi Pitre’s blog. “The Keto Instant Pot Cookbook” is available now.

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