I’ve been off an on the dieting bandwagon for as long as I can remember, and rarely have I succeeded at sustainable results.

The buzzword ‘Keto’ caught my fancy quite a few months ago, and I could see the radically positive change it was having on quite a few people in my circle. I was intrigued, yet all the jargon around macros had me in limbo.

A casual chat over a work lunch with my colleague Rasha got us started. We are both Keto newbies and decided to start this journey together.

On a recent trip to India, my husband had a chance encounter with Dalia. No need to get excited, this clandestine affair is strictly one of gluttony (or rather, the need to stray away from it). Dalia is not a pretty young lady, but rather a form of broken wheat. It is near identical to the Middle Eastern Bulghar (although I couldn’t find any articles online that confirmed the two to be the same).

Dalia is high in fibre, low in fat, and its slow absorption keeps you fuller longer and even stabilizes blood sugar levels.

Being so high up in terms of health benefits, you’d think it tastes pretty bland too. However, my husband came home with a super tasty (and super simple) recipe that is ideal for a wholesome breakfast or lunch.