End of week 5 update

newbies
#21

Thank you for the info! I’ll try to dial it in and see whatever can figure out.

(Jo) #22

EDITED : NOTE TO SELF, READ WHOLE THREAD BEFORE ANSWERING!! Sorry!

These are probably percentages, not grams.

(Jo) #23

Yes, me too. Wish I knew where to go to get it.

(LeeAnn Brooks) #24

Costco!!!

(Alec) #25

:smile::smile: Jo, yes they were. I learnt a lesson here. Not to jump too quick!! I should have got that but for some reason I was fixated on g!! Doh!

(Jo) #26

If this was a reply to my question on where to get porkbelly – thanks. I don’t shop at Costco’s so I guess I’ll have to find a local butcher. I have seen it at none of the grocery stores that I frequent.

#27

Ive never actually tried it! I can’t wait tho…that and the organ meat… it’s new to me.

#28

This is really great news. I am so glad because I grow a big garden and I love me the veggies. Today I had fried zucchini sauté with my eggs. Great idea on the Brussels sprouts. That sounds sooo good!

(Chris W) #29

I love zoodles too but its hard to get zucs in these parts right now.

(E.O.) #30

Curious, do you have any specific cream-cheese dips you like best? I’m so darn allergic to so many things, I’ve been having trouble with enough variety not to eat the same things all the time.

(E.O.) #31

Wonder if you can order them frozen? My local grocery store will allow me to order a box or half-a-box of something they don’t carry in the store if I arrange it for their next truck delivery. There are several name brands now of frozen zoodles which are almost as good as fresh. Reminds me, they recommend blanching zucchini for 3-5 minutes, followed by a cold bath, before freezing–I’m going to make a bunch of frozen zoodles when they are in season next.

(Chris W) #32

I have never seen them myself I make them fresh. I have seen cauliflower rice and some other types of non noodle noodles but they are incredibly expensive in comparision to just buying cauliflower for instance and turning it into rice. It also seems to last longer and I can get the size I want easier.

One of the truly remarkable things with keto for me is I thought I was alergic to several things but after being keto for a while not I have come to realize that was not the case at all. Now I am not talking about shelfish/peanut anaphylatic styles but mild things like I thought I was alergic to gluten. Turns out I was allergic to insulin in terms of how I felt.

#33

I will try that too! Great idea!

#34

That is fascinating. I wonder if that might be my problem! Interesting to see how the cards will fall after all this inflammation simmers down after a while of Keto.

#35

So far I just use mayo, trying to branch out tho!

(karen) #36

I like this one, substituting cream cheese for sour cream if I want fewer carbs. it’s thicker, more of a “stuffer” than a dip. I don’t have actual measurements, I just taste as I go. The resting makes sure the ingredients hydrate / dissolve and the flavor is more uniformly spread.

Place sour cream in a small bowl. Add dried onion, onion powder, garlic powder, salt, and parsley. Mix together very well until completely uniform. Let rest 10-15 minutes.