A Little About Us: Alex, Carl, Isla and Taran
After six months of being completely miserable in a new job, I finally made the decision to quit. I have effectively demoted myself to return to part-time. It was a tough decision, especially in such uncertain times and I am really hoping I haven’t doomed us all. But, not being able to see my kids for half of each week and only seeing my husband on a fly-by basis wasn’t worth the extra money for me. This is the time with my kids that I will never see again, and I couldn’t face losing any more of it. Also working shifts which changed daily left me continuously tired as well. I had actually forgotten how lousy life feels when I am always tired. Spending half my energy either trying to sleep and failing or, being so tired it’s a force of will to keep my eyes open just sucks, or falling asleep and ruining a once in a month family day.
Now, I just need to find some other occupation which works around the kids instead of my kids having to work around my job. My thinking cap is most definitely on.
I now have one week off before I restart my old job. I have spent the time dragging my kids to the park every day making up for the lost time. It seems strange to me how my kids can run around and around for hours without being tired but as soon as we have to set off home, suddenly they are too tired to walk. I usually end up carrying the three-year-old, who is quite a big boy for his age and dragging along the five-year-old. The five-year-old refuses to understand why she has to walk when her brother gets carried. Somehow, despite being so tired, she finds the energy to summon enough breath to point out the unfairness of her situation for the entirety of the walk. But then the very next day, “Let’s go to the swings and slides, Mummy!”
The second thing I have been doing is making recipes, enjoying healthy food and working on this website once again. My husband has been stopping and starting on the keto diet over the last few months. He gained some weight during the coronavirus lockdown – really, who didn’t? And, he needs to lose the weight he gained. However, with my new job, our lives have been such a struggle; living healthy got put on the back burner. He plans to stick with keto until he drops the weight he needs to lose and then switch to paleo-ish for weight maintenance as it’s a tad more flexible than keto. In my role as recipe maker of our household I have, sort of, embraced the idea of keto and have adapted some of my paleo recipes to keto. I don’t do keto myself because I follow paleo for personal health reasons which keto doesn’t really accommodate too well. A lot of allowed food for keto really doesn’t sit very well on my stomach. But, with the crossover between paleo and keto, I can generally come up with something that suits us both without too much extra effort in the kitchen.
A Little About The Recipe: Keto Prawn Cocktail with Marie Rose Sauce
This came partly from my current experimentation with Dijon mustard which makes up the mayonnaise. If it weren’t for the Dijon mustard being not quite paleo, I could claim paleo compliant, but I don’t want to con anyone and risk their health. Therefore, I claim keto and paleo-ish instead.
For keto dieters in particular this is a great little recipe. It’s got healthy veggies and juicy prawns and it’s deceptively filling thanks to the healthy fats from the mayonnaise and avocado. This is also a rather nice lunch/ brunch option for Atkins’ dieters who have reached the ongoing or maintenance phase. It’s not only low in net carbs but total carbs as well. It is a bit higher in fat than protein but prioritising a meat dish for another meal will balance things perfectly.
My husband, who had it with the cayenne pepper and I, who had it without, loved this. Enjoy!
And Here It Is: Keto Prawn Cocktail with Marie Rose Sauce
Keto Prawn Cocktail
- 400 g prawns (14oz)
- 4 large iceberg lettuce leaves
- 1 medium tomato
- 1 medium avocado
- 240 ml Easy Homemade Mayonnaise (1/2 cup)
- 1 tbsp tomato puree
- 1 tsp lemon juice
- 1/2 tsp sweet paprika
- 1/8 tsp salt
- pinch of cayenne powder (optional)
- Mix the prawns, easy homemade mayonnaise, tomato puree, lemon juice, sweet paprika and salt together.
- Roughly rip up the lettuce leaves and place in one large bowl or divide between 2 or 4 bowls; however, you intend to serve it.
- Spoon the prawn mix over the lettuce leaves.
- Slice the avocado and tomato and place over the top of the prawns.
- For a bit of heat sprinkle a pinch of cayenne pepper over the top. Omit if you prefer the dish plain.
- Serve chilled.