On December 31st, 2018 I began a keto live it. I desperately needed to lose weight but more importantly I needed to eat to reduce inflammation in my entire body. I'd done a Whole 30 and lost about 23 pounds but when I came off I quickly put on the weight again. I recently went to the doctor and after he ran a suite of tests somewhere over the last year and a half my body went into extreme hypothyroidism which made losing weight next to impossible.
After adjusting my thyroid medication I have seen a stark improvement on my TSH levels as well as other symptomatic side effects.
Which brings me to roasted garlic Parmesan tomatoes.
While restrictive, Keto is not as restrictive as Whole 30 because - cheese. It has been an entirely new ball game from my Whole 30 series. Because of cheese.
When I wanted another side dish to serve with a garlic butter salmon I was making, I read somewhere that a tomato dish pairs nicely. They were correct!
This simple dish was perfect with salmon that evening. With the leftovers I ate them the next morning with my omelet.
Jarrod sliced up the cherry tomatoes I had in the refrigerator that really needed to be eaten. He put them cut side up in my beautiful small LeCreuset turquoise baking dish. I sprinkled italian seasoning, freshly ground black pepper, some of the chopped garlic for the salmon, and about 1 1/2 cups of shredded Parmesan cheese. I just used the 'bottled' shredded cheese found in the refrigerator section but freshly shredded Parmesan would be amazing!
Just one of the 'new' dishes I am trying keto-style. Thankfully, it's working. I've lost over 12 pounds since 31 December.