To say that keto guru Martina Slajerova knows her way through a kitchen would be an understatement. Popular author of the cookbook and founder of the KetoDiet app, Slajerova possesses a wealth of nutritional information about small dietary changes that make a big difference. Obesity and food-related illnesses are among the most common health concerns in the world, but many people don’t realize they have the power to address them with simple changes. And, according to Martina Slajerova, your kitchen is the most vital place to start when making these changes.
Blockages of COVID-19 led to the closure of thousands of restaurants, meaning many people had to learn to cook. Surprisingly, this led to a healthier diet for millions. Restaurant food is usually loaded with processed carbohydrates, unhealthy fats and other harmful substances. Slajerova applauds home cooking not only for controlling portions, but also for allowing us to control all the ingredients that go into a dish. People don’t even have to give up the foods they love; they just need to modify the preparations.
“You can still have steaks; just use a few starchy vegetables instead of chips. Bake them, roast them, sauté them or steam them instead of frying them or use a fryer, ”explains Slajerova. “When it comes to cooking oils, look for healthier options, such as virgin avocado oil, coconut or coconut oil instead of refined vegetable oils, which are inflammatory. These are smart substitutes while preserving the taste ”.
“Speaking of flavor, you’d be surprised at how much carbs are found in popular restaurant dishes,” notes Slajerova. “Cooking at home means not only avoiding sugar and high-carbohydrate foods, but also the option to add more flavor using various herbs and spices, which are virtually zero in carbohydrates. It will not disappoint you, plus your body will thank you for it! ”
Many people gained weight during the pandemic while relying on takeaways and food. Others learned the joy of cooking and lost weight as they honed their new cooking skills. As Slajerova rightly points out, the journey to a healthier tomorrow begins in the kitchen. Their expertise demonstrates that simple substitutions and techniques can offer a whole new world of flavors and a new perspective on food that feels as good as taste.