First post and small introduction

(What else is there to talk about?) #1

Hello all! I’ve been on keto and reading threads on this forum since late 2018. I’m a woman in my late 30’s and started keto when I reached 165 lbs. I’m currently 135 lbs but all of 5’2” so goal is 120.

I’ll admit that I feel like a big creeper because I’ve been following and reading about all of your journeys on the daily and have never posted anything.

Just want to add what impresses me the most about this forum and keeps me coming back every day is that it’s filled with people who are selflessly helping others to better themselves in all matters of life. You guys are amazing!

(Michael - When reality fails to meet expectations, the problem is not reality.) #2

flattery

(What else is there to talk about?) #3

Words to live by😂

(Lazy, Dirty Keto 😝) #4

Hello and welcome :smiley:

(What else is there to talk about?) #5

Thank you!

(Susan) #6

Welcome to the forum, and congrats on your 30 pound loss so far and I wish you the best with the remaining 15 pounds that you want to lose.

(What else is there to talk about?) #7

Thank you, @Momof5. I’m excited to be able to post on threads now and ask newbie questions!

(Rebecca ) #8

Welcome!

(Michele) #9

Hi, my name is Michele…starting keto and looking for supportive people and forums. Had success in the past and then reverted to old eating habits. Back at Keto again and feeling committed.

(Susan) #10

Welcome to the forum, Michele. Good luck in your Keto journey.

(More people will notice your post if you make your own thread, though, as this one is another new member’s thread. We are very happy to welcome you both, but everyone making their own helps us answer each person’s questions specifically =).

(back and doublin' down) #11

Welcome ~ both to new members and stealth members! Totally agree that it’s a great community and supportive in all ways, not just one’s keto objectives. One of the most endearing online groups ever!

(Marianne) #12

Welcome!!!

I’m sure your story and tips would be an inspiration to others as well. Here’s to seeing you around!

#13

A couple of years ago I started reducing my carb intake step by step.
The most worrying issues disappeared within days, just by dashing sugar, fruit juices and softdrinks alltogether. Then I knew that I was on the right way.
When i was used to “no sugar” I dashed all pasta, rice etc.
That had further effects, but there were still some issues left.
Then I dashed all fruit and vegetables.
It was really getting better now and I had lost some weight already.
Now that I was trying to get into the ketogenic range of carb intake I also dashed all fresh milk.
Since at least 2 years I get around 20g a day on average.
With time I could slowly introduce vegetables again.
I feel as if I have more energy than ever before in my life.

For a long time I was just eating individual ingredients. I would boil or fry some eggs, have some bone marrow, some cream … whatever, but I didn’t combine them to anything deserving to be called a dish.
But a few months ago I started developing my own keto recipes.

(Susan) #14

Welcome to the forum @Gearloose, and it sounds like you are doing great, best wishes in your continued journey.

You might find looking at our recipe section or our “What did you Keto today?” thread might give you some great ideas as well =).

(Joan Hulvey) #15

Bravo!!! Can you share how you do keto?

#16

Meat is a big part of my nutrition.
However, this isn’t overly expensive thanks to the small slaughterhouse nearby.
There they sell many of those usually less desired parts of the animal.
But for me those organs, bones and fatty tough stuff comes just right.
Many of their customers probably buy this meat for financial reasons as the prices there are frequently only 50% of a supermarket price and some parts they even give away for free.

There are some wild or semi-wild vegetables that grow in my garden without care. I use those nettles, tree spinach and a few others along with vegetables from the supermarket to make dark green vegetable purree. This purree is a great hiding place for the fat boiled from the the parts of meat or bones I use to make broth.

My cooking experiments certainly increase the proportion of cheese, cream, vegetables, nuts, lupin and other plant products.