Preparing Ketofood

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Preparing Ketofood

So I’m doing ketogenic DIY soylent right now (the “nuclear option” for losing weight, as I like to call it). There’s info about ketosis in a previous post and info about how bad the “induction phase” recipe is in a different post (the “ongoing” one I’m using now is WAY better and quite tasty).

I’ve talked about some of the issues with doing ketogenic DIY before, one thing I didn’t cover much was how expensive it is. If you want to buy the stuff to start outright and don’t have any of the ingredients already it’s over $300 unless you can find smaller packages. The daily cost is around $5.50, which is quite a bit more than People Chow which is around $3.50.

What about preparing the stuff?

When I started on this I was dismayed that the official recipe doesn’t list how much water you need to mix it with(!), so I’ve had to wing it and come up with my own preparation methods.

700g of coconut flour for a week's worth

700g of coconut flour for a week’s worth, banana for scale

I’m using roughly the same mixing method that I still use for mixing up People Chow (I mix for others, the masa smells really good when you can’t eat carbs): a big giant Utz cheese puffs container with ingredients for a weeks worth.

That's a LOT of Chia seeds (pre-grinding)

That’s a LOT of Chia seeds (pre-grinding)

Unlike many other seeds, chia seeds are supposed to be just fine if eaten whole (you body can digest the hull). That said, you apparently don’t get the right Omega-3’s unless they are ground. So I bought a small coffee/spice grinder (cheapest I could find on Amazon with OK reviews) and run them through in batches grinding up the seeds. Another good reason to grind the seeds is so when the seeds soak up the water and form a gel (seriously, Google “chia gel”) it will be in smaller bits. Combine with the lecithin and you want it in small bits.

Ketofood all mixed up

Ketofood all mixed up

There’s really a lot of cocoa powder in the recipe too. Coupled with the coconut and a 1/2 teaspoon of pure stevia that I added and you get that “mounds” flavor I mentioned in an earlier post. The black flecks are ground chia.

MCT and Canola oils, plus my super handy measuring pump

One of the pillars of a ketogenic diet is the fat/oil. This recipe calls for 39.4ml of oils per meal which is 24 pumps of my newer, larger (hand lotion) measuring pump I got from Wal-Mart for $2. I just measure the weekly amount of MCT oil and Canola oil and pour both into an empty canola oil bottle I had. That gets put into my measuring pump as the pump gets low.

I found that I need to let the ketofood sit for a few hours for best consistency so I’m trying to mix it up the night before:

  1. Grab 3 blender bottles and remove the mixing ball or mixing screen or whatever
  2. Zero out my 0.1g scale and measure 81.4g of mixed powder into each one
  3. Put 24 pumps of the oil I previously mixed onto the powder
  4. Fill up the blender bottles about 3/4 of the way with water
  5. Mix it up really well with an immersion blender (I got this one from Walmart)
  6. Stick it in the fridge for tomorrow

I guess a progress update is in order:

2014-11-08 weight

 

By the way, did you know that even if you don’t have a Withings scale you can freely run their app, manually enter your weight from a different scale and get the cool graphs? It’s much less convenient and doesn’t have the other measurements their scale does but it will send weight data to other fitness apps like Up, Runkeeper, MyFitnessPal, Fitbit and others so you only have to enter data once. They also offer exceptionally easy CSV import and export of your data which is why my log goes back to 2006.

Series Navigation<< My Experience so far with Ketogenic soylent (2 weeks)Ketogenic update: don’t eat carbohydrates >>
By | 2016-10-14T07:18:07+00:00 November 7th, 2014|Categories: Soylent, Weight Loss|Tags: , , |4 Comments

About the Author:

Chris Bair is a computer geek and SalesForce.com system administrator for his "day job". He became involved in the powdered foods (aka "soylent") movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.

4 Comments

  1. Kent April 30, 2015 at 7:42 pm - Reply

    Hey Chris, I had a question about the recipe and taste. You mentioned it tastes like candy bars, but I got the distinct taste and smell of dog food. Any thoughts? Things I could change or take out?

    • chris May 1, 2015 at 6:01 am - Reply

      Your using the Dymatize Elite protein powder right? I have noticed that if I try to drink it right after mixing it tastes off, letting it “think about what it’s done” for 30+ minutes in the fridge or with ice in it clears that up.

      • Kent May 4, 2015 at 8:01 am - Reply

        Therein might be the problem, I was using Now sports whey isolate. I also have some cullucor whey that is red velvet flavored that i’ll try. Thanks for the quick reply.

  2. Jafar Calley November 13, 2015 at 5:30 pm - Reply

    Just wondering why you would be using canola oil instead of proper fat? Canola is high in Omega 6 and low in Omega 3. You would be better off using Coconut Oil, Avocado Oil, Olive Oil etc… Better flavour too!

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