Tag Archives: Ketogenic Diet for the treatment of Epilepsy
Daily Disciplines – Reaping A Harvest!
The other day I received a question on what supplements Autumn takes. I thought it might be helpful to list out everything – just so that if you have come to this blog as a “newbie” you can get a rough idea on what supplements might need to be taken. However, it is EXTREMELY important for you to be working with your dietician as to what YOU will need for yourself, or your child. Again, EVERYONE is different.
When we first started the diet, Autumn could not swallow pills – to this day, she still has a hard time. We tried practicing early on, but it seemed to cause more stress than progress. She can take very small capsules, but found it very difficult to swallow anything large. So what was our solution? Being faithful to what she could do. I could not do what she does, and I would prefer her to do it my way 😉 but as long as she gets the vitamins down – all is well!
Here is a picture of all her vitamins: It looks overwhelming, but…
It is split up three ways during the day:
First AM:
Autumn always has at least 1 Tablespoon of Coconut oil – it is either part of her breakfast food– as in the Apples and P-nut butter recipe – or straight off the spoon. And I take mine right along with her!
We just put some in a metal cup and melt it on the stove:
After breakfast:
1 – Levo-Carnitine* – crushed on a spoon and taken with a bit of water.
½ – kphos (Prescription) tablet dissolved in water.
1 – 5g Iron
1 – A and D capsules (When we had her check-up lab work, we found her to be low in these.)
This is what the Carnitine (a before and after of the pill crushed up) and K-phos look like:
Late Afternoon:
Every afternoon around 4:00 Autumn has her “Vitamin Snack:”
We measure out about 5 grams of butter, and add:
½ tablet daily vitamin – crushed up.
2 – Bone Basic capsules are opened up and added into the butter.
¼ of a Kelp capsule open up and added in to butter.
All of this is stirred up and spread on a “Keto Cheese Cracker” (See page 118 in the Keto Cookbook or check out my post: “You can’t eat Just one.”
She then somehow puts that all in her mouth and drinks water at the same time to swallow it down – again, not my way, but it works – and she does not complain!
She also has 1 more Levo-Carnitne, and another ½ kphos in water.
She has this, along with Kale chips, cheese and pecans – and sometimes her “keto soda” or “keto-tea”- and she has had this everyday since May of 2012! This works for her – she enjoys it (well maybe not the butter vitamin cracker 😉 ) – it may not work for you, or your child might like some variety. The point is, it is doable – you can work something out.
Evening:
In the evening before going to bed, she takes one last levo-carnitine (crushed up with a little water on the spoon). If I feel she might be getting sick – or if there is sickness in the house, I also have her take some of the Vitamin C powder – which also has magnesium and that can help with constipation.
There have been times when Autumn’s TC02 levels were too low and her Anion Gap too high so our Dieticain advised that she drink approximately 1/2 tsp baking soda in water and have her drink it twice a day to bring the acidity down.
*A note on Carnitine: When we first started Autumn on the diet we did not know if we should use carnitine or not. On her first set of follow-up labs, her carnitine was low so we started her on an over-the counter brand. Initially that helped, but then her levels became low again. Several months later on another follow-up lab test we found her to be low again- despite quite a high dose of the over-the-counter, so we started her on the prescription strength, levo-carnitine. The result has been an improved carnitine ratio which increased her ketone levels. This allowed us to lower her ratio and thus were able to add more fruits and veggies. The dose she is on is actually lower than what is typically prescribed for her weight, but with her ketone levels raising quite high, it was a good dose for her. Once again, I have found the blood ketone monitor to be an indispensable tool. Without having the monitor, we would not have seen the levels rise. Here is an explanation of carnitine from our dietitian:
Some people have asked what labs we do:
Once again, this is posted as a general guideline for testing. Please be working with your doctor/dietitian to be covering your needs!
Baseline lab draw, then after 3 months and then every 6 months:
Comprehensive Metabolic panel
Lipid profile
CBC with Differential
Betahydroxbutarate (if you are testing with your own monitor, this may not be necessary)
Carnitine, Free, and Total
Uric Acid
Vitamins A,D,E
Zinc
Selenium
If on meds, Anticonvulsant medication levels
Check with Dietitian/Dr. on: Acylcarnitine Profile, Quantitative
Optional
Vitamin C
Copper
Vitamin B12, folate
Ferritin
Iron Saturation/Binding Panel
Clotting screen
Notes on Autumn’s Labs:
Make sure to give a Vitamin D supplement, especially if you live in the northern part of the country.
Autumn’s neutrophil levels and platelets have tended to run on the low side on the diet. Some research literature suggests that that is a side effect of the diet. We were quite concerned so we did take her to see a pediatric hematologist, and although he did not know why, he felt the diet was probably causing the lower levels. Her over health has been excellent so he was not concerned.
We always kept an eye on the TC02 and Anion gap as that was an indeiation of acidity in the body. When those numbers were off, we made sure Autumn was drinking baking soda daily to bring the acidity down.
The faithfulness of taking these vitamins daily have lead to some of the best lab work since she has been on the diet – and it has been almost 22 months!
As with all things in life, it is the daily discipline in all the small stuff – taking the vitamins, exercise, daily watching what you eat, how much money you are spending, brushing your teeth, watching your tones and attitudes – daily – that often pay off big dividends over time. Yes, it can be boring, wearying and tedious, but….
“Do not grow weary in well-doing, for in due season you shall reap, if you faint not.” (Galations 6:9)
“He who is faithful in the little things, will be faithful in much.” (Luke 16:10)
“A man reaps what he sows.” (Galations 6:7)
“Sow a Thought, and you reap and Act;
Sow an Act, and you reap a Habit;
Sow a Habit, and you reap a character;
Sow a Character, and you reap a Destiny.”
The diet that helps build a Destiny 😉 – Keto Joy!
“Munch-Time” Sandwiches – No bread required!
One of Autumn’s favorite super-quick meals that she has for lunch or dinner are salami “sandwiches.” Hormel has an all natural, nitrate/nitrite-free brand. Now, I know “Natural” does not necessarily mean “perfectly free from anything bad,” but hey, it is a step in the right direction.
So, here you go: Salami, cheese, butter, carrots, lettuce, cream – with chocolate drops if you like, and either coconut or fish oil – oh, and a bit of mustard – it is missing from the picture, but you gotta have a bit o’mustard to with that salami. 🙂
(Click on “Recipes” tab for exact measurements)
First, measure out ratio requirements of all ingredients:
Then, spread the butter unto the salami and put together a sandwich:
Add a glass of milk, which is cream mixed with water, yes she gets the yummy creamy stuff – add a few drops of chocolate – or any other flavor if you like.
For the added fat needed (depending on your keto-ratio) you could add more cream, use some mayonaise or add some nuts. I am a big proponent of getting in oil at every meal – and Autumn actually prefers oil to mayo – which is fine by me. Sometimes we do coconut oil, sometimes cod liver – the health benefits are super with either. She just takes the oil right off the spoon before eating.
And then it’s “Munch-Time” 🙂
Keto-Joy!
Berry Stylin’ with PB & J!
There are probably more carbs in one traditional peanut and jelly sandwich than what are allowed in an entire week on the keto diet – BUT that doesn’t keep Autumn from enjoying one! This recipe once again comes from Dawn Martenz’ Keto Cookbook. We just quadruple the recipe and bake it in a pan instead of putting into muffin cups, although when we first started the diet we always used muffin cups – do what works for you!
Here are the ingredients for the bread/muffins:
(Click on “Recipes” tab for exact measurements.)
You can with use either Whole Ground Flaxseed Meal or Golden Flaxseed Meal.
Measure out all ingredients.
This shows 2 quadruple batches. Put in 35 degree oven and bake for approximately 15 minutes
Once cooled, cut the bread into small squares and weigh the entire amount:
Weigh the entire bread amount and then divide by 4 to get weight for 4 individual portions. Measure that individual amount out and place into a small ziplock bag:
Place all your bags in a container and store them either in the refrigerator or freezer. Whenever you are going to make a sandwich just take a bag out to thaw for a bit before using.
Ok, so when you are actually ready to make a good old peanut butter and jelly sandwich, here is what we do:
Measure out the peanut butter and butter and mix together:
Then spread it evenly on your bread – although Autumn often licks quite a bit from the spatula before it makes it on to the bread 🙂
Then measure out your fruit. A note here: You can use whatever fruit you like – just check your amounts in the ketocalculator. You will see a picture here of measuring out blueberries. However, she often takes raspberries and stirs them up with a pinch of stevia to make a jelly – see the very first picture at the top of this post. You can use either fresh or frozen berries.
And its Keto Joy PBJ ala blueberry style…
Or Raspberry style!
Keto-Joy stylin’ all around 🙂
Chocolates, Chips, Crackers, Nuts and Soda – Party Time!
Ok, So if you combine the last few blog posts, you can make a great little New Year’s Eve party “snack-meal” plate to enjoy!
You might be able to add a bit of fruit and possibly a bit of cheese also, depending on ratio/calorie requirements:
Of course you can always opt for pizza and milk shakes too!
Oh, the Keto-Joy of it all – Happy New Year’s Eve!
Kale – Not just for Decorating!
Many (many!) years ago as a college student, waitressing at Pizza Hut, we used kale to cover the ice around all the condiment crocks in the salad bar. It wasn’t until years later that I realized people actually ate it – I thought it was just for decoration! For the last several years I have added it smoothies but it wasn’t until the ketogenic diet entered our world that I had the wonderful delight of tasting kale chips – yes, a delight. I love crumbling them up with buffalo chicken dip! I remember when I first made them for Autumn, most of my kids were pretty skeptical. Now, I have to keep them away from the pans of kale cooling on the counter or there won’t be any chips left for Autumn!
If you don’t already know of all the unsurpassed health benefits of Kale – just google it – you get over 20,000,000 responses! Kale is known for being one of the healthiest vegetables – super high in Vitamin K, A and C – and pretty high in fiber – all helpful when on the Keto diet.
The only ingredients needed are Kale, butter (or olive oil), and salt. (Click on “Recipes” tab for exact measurements.)
First cut the center rib out of the leaves – Autumn and her sisters do that job.
When they are finished, I just melt a few tablespoons or so of butter – depending on how much Kale I am doing – you don’t need much to coat a lot of kale – and then sprinkle desired amount of salt in with the butter (we use RealSalt). If you end up using too much butter or oil, your leaves will be a bit soggy and take a lot longer to get crisp.
I then put the kale in the pan and stir it all around with my hands making sure all the leaves get coated:
I place the kale on pizza pans so that they crisp on all sides. (I do line the bottom of the oven with foil in case any butter drips).
Place in the oven at a pretty low temp – around 200- 225 depending on your oven. Then check every 15 – 2o minutes, stirring/turning over the leaves. Keep doing this until all leaves are crunchy – can take up to an hour or so. Do not over-bake by letting them get brown – unless you like a “burnt” taste.
And viola – you have a great tasting EDIBLE decoration chip! 🙂
Keto Joy!
You Can’t Eat Just One!
Keto Cheese Crackers – Oh Yeah!
I literally have to put these in a container right after we bake these and put them away before I eat one..and then another…and another!
This recipe comes right out of “The Keto Cookbook” by Dawn Martenz. They are really quick to mix up.
Here are the ingredients you need: Macadamia Nut Butter, Full Fat Cheese, Egg whites and a pinch of salt (Click on the “Recipes tab for exact measurments):
Shred your cheese:
Add your Macadamia Nut Butter, Egg white and pinch of salt and stir:
Place a nickel size amount of mixture on a parchment paper-lined baking sheet, bake at 350 for about 10 minutes:
And out comes the lightest, flakiest bite-size morsels of cracker yumminess:
Serve up with an ice cold glass of Keto – soda!
Then get the rest of the batch put away as soon as possible!
Keto-Joy!
If it’s Christmas…There Must Be Chocolates!
Well…there must be chocolates AND “Reese’s” peanut butter cups any time of year! I’m back at home and – yikes – all of Autumn’s chocolates are gone, which means my chocolates are gone too! We must have our delectably delicious chocolate treats for Christmas! I think I actually got these recipes out of “The Keto Kid” by Debbie Snyder and just made a few tweaks. They are so good…I actually could eat half the batch while I am stirring it in the pan – even before it hardens! So whether you are a keto kid or just want to enjoy some low carb treats – you will love these!
Here is what you need for the chocolates (Click on the “Recipes” tab for exact measurements): 
Measure out the correct ratio of your ingredients, put every thing in a small sauce pan and bring to a boil – whisking constantly.
Chop up your nuts a bit and add to the pan of chocolate and stir:
Next, we place a little bit of chocolate in mini-muffin cups, but you could pour it into any type of mold or pan and divide as you would like. (If you are making “Reese’s” peanut putter cups you will want to set aside some of the chocolate mixture – see recipe directions further down on page.)
We then put this tray in the freezer to harden – it only takes a few minutes. Once frozen, we place in a storage container and keep them in the freezer.
Now, for the peanut butter cups, you will need:
Simply stir together your ratio of butter, peanut butter, sweetener of choice and a pinch of salt, if desired. Because had it on hand, I sometimes have added a few drops of Bickford peanut butter flavoring – but it is not necessary for the recipe.
We then put a small portion of that mixture into each cavity of a candy mold – we make 20 “cups” with this recipe:
We then put these in the freezer to harden just a bit, then take them out and press your thumb in the middle to make a small indentation. Now, I have spent the last 10 minutes looking for the picture I took of making indents with my thumb and can’t find it! But, I am sure you can figure it out :). Next, fill the “indents” with some of the chocolate from the “Chocolates” recipe from above:
Once they are all filled, place in freezer to harden. Once firm, take out and remove from molds. You can then either freeze them or…
…eat them! Let that chocolate just melt in your mouth! Definitely Keto-Joy!!!!
Oh, This is the Life!
What has the ketogenic diet allowed our family to do? Celebrate new life! Autumn just became an aunt this past week!
Big Brother Kyle and wife Hope had our first grandchild – Maximus!
They live in Colorado, and we live in Indiana but they wanted to have both moms out for the birth. Because of the diet – and because Autumn can – at age 9 – manage the diet with just a little supervision, I was able to make the trip.










































































