Day 1, and so it begins

#22

Ha, should be 1300. Post edited.
Thanks Ellie!

#23

Aaaarrrggghhhhh

How do you get your steak that shape and colour??? ??? ??? ???

I am so crap at cooking.

#24

LOL, glad to see you haven’t forgotten your greens!!!

(Mike W.) #25

Sous vide and a sear in a HOT pan. It’s literally foolproof.

#26

mmmmmm, that means nothing to me!

(Carpe salata!) #27

I’m fasting but you’re giving me great ideas. I use a teaspoon of lard to start the frying and exactly that with the cream but a splosh of red wine too mmm

Haloumi fries? Wow you really are winning the internets!

#28

Googling as we speak!

(Ellie) #29

Halloumi fries…

20180705_193303
20180705_193303.jpg3024×4032 3.36 MB

(Carpe salata!) #30

No sauce … :quizzical look:

I’ma gonna be getting me some haloumi for the weekend :slight_smile:

I’m planning for a nice 70% mince with mushroom and broccoli
AND HALOUMI FRIES WOOHOO

(Ellie) #31

I suspect I looked in the fridge and found a national cream shortage that night…disaster.

However just a little bit of butter on top instead is not too shabby.

(Running from stupidity) #32

SOUS VIDE! Best thing ever. Have a poke around in this forum, there’s a heap of us who use them.

(Carpe salata!) #33

Yikes I called emergency services for you just in case :laughing:

But that pic did look classy with the butter pats just starting to melt mmm

(Carpe salata!) #34

Oh yeah sous vide especially for those chunky cuts.

Lately I’ve just been pan-frying steaks 3 min each side. If the steak isn’t too thick it comes out close to sous vide without the wait time :wink:

(Running from stupidity) #35

Pfft, heresy

(Carpe salata!) #36

hey don’t flag me bro

:laughing:

(Running from stupidity) #37

You deserve it, but I’m no CICO :slight_smile:

#38

:grin:

(Mike W.) #39

pokes the bear - Mic

(Jason Hill) #40

Thank you for this.

You mentioned that your fasting today ? How often would you recommend this and for what duration at a time ? How do you find it benefits you ?

sorry for all the questions but im just so intrigued !!!

(Chris W) #41

Some folks fast out of the gate, fasting is IMHO a tool and not really a good idea at your stage. For the next few weeks and really from now the most important thing is keeping the carbs(all the carbs) low. Depending upon your diet up until this point its going to take a few days to get into ketoisis, then keto adapt maybe 2 weeks, and then you are well on your way to fat adaption(around 6-8 weeks). IMHO let all that happen first, intermittent fasting(IF) will start to happen on its own, for me and a lot of folks breakfast goes out the window.

Most of the time I am IF in a window of 18-6 for me that is noon to 6pm. But for the moment if you were used to eating 3 squares a day then do that, keep your calories in the maintain range based on the on line calculators. A lot can possibly happen in the first few weeks, keep it at baby steps, stress does effect how well things go so just get used to this WOE . Figure out satiety, figure out how much fat you will need to intake, and don’t stress out about things they may happen if you have any medical issues keep your doctor in the loop.

Extended fasting (EF) when you go over 24 hours can be done, again some people do really well early,I was not one of those people until I fat adapted fully. I did a couple weeks in, I made it about 20 hours if I remember correctly, it was horrible. At first it takes your body a while to get energy management under control once your liver takes over. After fat adaption fasting becomes easier, I did one 84 hour fast and that was enough. One thing with fasting at least with me after 18 hours or so(which is sort of the tipping point) I start to feel really good, but I also tend start dropping in energy, so its not a perfect thing. Once I got below 18%BF I could not EF more than 24 hours without getting really uncomfortable, and in the process with some blood work have figured out I am what is called a hyper res ponder, but that is stuff to worry about down the road.

I followed a feast fast pattern after I was about 4 months in and that was probably the best course of action for me short of the first couple weeks. I am now down to 18-20%BF and have been since June, I started at 34% and lost little under 80 pounds and cured a whole lot of issues.

The biggest thing you need to worry about outside of the carbs, is salt. Starting tommorrow unless you have blood pressure issues, start to increase your salt intake. I average 4000 mcg a day sometimes more, this will effect you more than anything else, and possibly save you from going through the keto flu.

I hope this helps.