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KETO by Margo Belton

Short for Ketogenic

Keto. Short for Ketogenic. A scientific term that indicates how the body uses food. Most of the time the human body runs on sugar. That is why the hospital tv shows always have an emergency sequence; rushing a patient to the ER with a glucose drip.

When you go keto you might as well be on a protein drip. The keto diet is a permanent shift to ketone metabolism, by supplying the body with end products that just happen to fit into a survival metabolism sequence called ketosis. In ketosis, your body extracts more energy from broken down foods component parts from the big three: proteins fats and carbs.  The broken down components of your already digested food need the energy to be broken up even further- hence you lose weight if you can stick to a diet that barely supplies sugar in any form.

A keto diet is no more than 20% carbohydrates consistently. To achieve that guides have been produced: pictures on your cell, recipes, etc. More impressively,  support for keto has benefited from the digital age of Amazon – it can all be delivered. can be typed into your cell, and voila!

Unlike Atkins, which Keto is often compared to, there is no eat fats only or predominately fats  phase There is no go ahead and eat bacon and Cheetos ( to get your fat levels up phase.)1

Keto features more variety. One of those choices is fish. Fatty fish like salmon herring and sardines also have protein. Cooking them is easier and faster than cooking meat. Also fish are gluten-free- (gluten is a plant-based protein that suddenly people are sensitive to??…) So when fish are added to a keto lifestyle variety in fats and proteins makes it easier to keep 20%. The whole idea of maintaining 20% is to keep the body in a chemical state where the metabolism can take a lot of energy to break down the fat and proteins into reusable calories.  One gram of good fat @ 9 calories and One gram of protein @ 4 calories requires even more energy to reassemble into something your body needs.

Metabolism: or  the biology you skipped/forgot about in junior high the video that would make it easier to remember/learn

Early Atkins adherents had to fight off hunger pangs because the body often has to reach a starvation state in order to enable ketosis metabolism. You could also reach a ketosis state trough extreme exercise- risking muscle loss.  Currently, when eating keto you do not suffer because you are not necessarily starving, Anyone can easily test your urine for ketones now at home. Np Atkins clinics or doctor visits, No special protein bars or milkshakes. Eating flavorful foods

like salmon croquettes at breakfast, or herrings in a sauce for brunch is fun, Do you want asiago crusted salmon for dinner?

Call  (720) 331-4525 . for the chef / the delivery or both!

Memorial Day Recipe

Linguine with Shrimp,

Asparagus and Cherry Tomatoes


1 pound linguine

2 tablespoons extra-virgin olive oil

Two 12-ounce bags cherry tomatoes stemmed and halved

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried crushed red pepper

3 large cloves garlic, flattened and chopped

1/2 cup dry white wine

1 pound asparagus, trimmed, stalks cut on a diagonal into 1 to 1 1/2-inch piece

1 pound large shrimp, peeled and deveined (try our Royal Red Shrimp)

1/2 cup chopped fresh basil

1/2 cup chopped fresh mint

1 tablespoon chopped fresh oregano


1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and place in a large bowl.

2. Heat the oil in a large deep skillet over medium-high heat. Add the tomatoes, 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring occasionally until softened, about 2 minutes. Add the crushed red pepper flakes and garlic. Cook for 30 seconds until aromatic. Add the wine and asparagus. Bring to a boil and simmer for 5 minutes.

3. Summer season you may prefer to grill shrimp marinade in olive oil salt & pepper grill 5 to 8 minutes. Remove from grill mix with pan ingredients toss to combine. Serve immediately.

  Sprinkle the shrimp with the remaining 1/4 teaspoon of salt and 1/4 teaspoon black pepper. Add the shrimp to the pan and continue to simmer until the shrimp is cooked through 5 to 7 minutes. Stir in the basil, mint, and oregano.

4. Pour the sauce over the pasta and toss to combine. Serve immediately. Blog readers special (phone orders only call 720-331-4525) Royal Red Shrimp wild caught & deveined 5-pound box $89.75 Wild Caught Alaskan King Salmon Fillets 5-pound box $95.45 Yellow Fin (Ahi) Tuna steaks AAA Sushi grade 5-pound box $74.75

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